thanks for the recommendation. Sounds like something I should try. Any other places?

I will be going to Puerto Vallarta in Mid September. Having never been there, all of my research is just coming up with "touristy" type restaurants. Although I am a tourist, I don't wish to eat like one. Can anyone recommend some areas with many local eateries? great smaller restaurants? local shopping areas?

All recommendations are welcome. Thanks

I am planning on making Chole (Chana) Masala in a Slow Cooker, this weekend and have a question:
Most of the recipes I find add the cooked tomatoes with the spices to the uncooked chickpea’s. I have always believed that adding acid (tomatoes), to uncooked beans meant that they would not soften properly. Please let me know what your slow cooker experience with this is. Any suggestions?

thanks

I love Mark Bittman's recipe for Lamb Shanks with Green Lentils. It is very easy and delicious.

http://www.nytimes.com/2002/02/27/din...

I think you should look at Silver Palate's recipe for Chicken Marbella. It works for a crowd, can be prepped or made ahead, (and reheated), and people love it! I also second a non meat option.

Good Earth in Fairfax has bulk herbs and spices. They have mustard seeds, but I can't remember if they have both yellow and brown.

I looked at Jole, but it seems to be only open for dinner.
Thanks,

Any suggestions of where to go for a breakfast or brunch on a Saturday in Calistoga?

Unfortunately, if we are able to go to a Tofu restaurant, it needs to be in Tokyo area.
Any recommendations?

We will be in Japan for two weeks mid October, my first time in Japan! We are looking forward to eating our way around. We will be staying in Kyoto, Kanazawa, Matsumoto, and Tokyo. About the only place that I am trying to decide on is a Tofu restaurant in Tokyo. I have read the recommendations for Tofuya Ukai on Chow, but would like to know if there are other recommendations for around the same price point. The food is the most important thing to us and we will eat, (or at least taste), everything.
We have planned some of our meals, and some we hope to "discover" for ourselves while wandering around.

Thanks in advance. I plan to write up our "food" trip on our return to the US.

How about fresh Spring Rolls. You use Rice wrappers and you can fill them with all sorts of things; Rice noodles, all different kinds of veggies, (shrimp, if fish is OK), etc. Serve with a nice dipping sauce. (gluten free).

I made this last night for company and wanted to love them. The four of us did NOT think these were the best or most flavorful Turkey burgers. I think the proportions somewhat wrong. The recipe first says serves 6 and then tells you to make 8 -8oz patties. But after adding additional ingredients you get more than 4 pounds to work with. I ended up making 6oz patties, which seemed large enough.

Flavor: The flavor did not jump out at you at all. There did not seem to be enough additional ingredients for 4 pounds of ground Turkey. They were not dry, but not succulent.
I used “Sharwood’s” Major Grey Mango Chutnery.

They held together extremely well, which makes me think there were not enough additions since the chef said they tend to fall apart. No way!

I will try them again, and recommend either adding more of the additional ingredients or cut down the turkey to 3 pounds, (of course, dark meat turkey would also taste better).

A short report on my dining in Seattle.
For dinner I went to Cafe Campagne and had the Hanger steak with frites. I definitely enjoyed it. I had blackberry sorbet for dessert, but thought it lacked flavor.
The next day I walked to Dahlia Bakery and bought two loaves of bread to take to the friend's I was going to stay with the next two nights, (they live in Bothel). We loved the bread.
For breakfast I had a delicous pecan roll at Belle Epicuran, so sweet and buttery.
For lunch I went to the Purple Cafe and Wine Bar. I had a half BLTA and salad. The bacon on the sandwich was really good, flavorful but not too salty. I took dessert to go, since I was going to have an early dinner. I loved the Salted caramels, wow! Although I loved the sandwich, I hated the chairs! I am 5'3 and not only did the chair forced me backwards, my feet could not reach the ground. I was ready to leave as soon as I finished my lunch. I am not sure I would consider sitting there to eat again.

I ate at Russell's on Saturday night with two friends. We had a very mixed experience. To start with, two of us shared a spinach salad that was very good. For main courses, two of us ordered their risotto special; duck confit, roasted mushroom risotto with a lamb chop. This was very rich and good. The third person ordered the Fetuccini with prawns and sundried tomato cream sauce. This dish was not well made, the fetuccini was very undercooked (not al dente, actually under cooked), the cream sauce was not saucy, it was soupy and did not stick to the pasta, and lastly the prawns were slightly tough. Since I would consider it the easiest of the dishes we ordered to cook, I wonder what happened?

I had an amazing tasting Bread pudding with Carmel sauce. That was a hit!

The wait staff was very nice, but did not seem to be especially knowledgeable. Maybe they were fairly new.

Of my friends who live in Bothell, one would return and one would not. I am from out of town and probably would try another restaurant next time.

I will be in Seattle for one dinner on May 1. In the past I have eaten at Union and Matt's. I am looking for a recommendation in the downtown area for solo dining. I have had lunch at Cafe Campagne (love their fries) and wondered about dinner there. I would love to go to Harvest Vine, but it seems like a place better suited to more than one person. Not having a car, what abou Sitka & Spruce, How to Cook a wolf, LePichet, Salima?

Thank you, I will use these links.
ps. I did use the LA board search and did not find either of these. I found many that mentioned just one restaurant and more in the vein of all favorite restaurants.

Have been searching the board, but cannot seem to find many recommendations for Korean restaurants. We want to dine Friday night on really good Korean food. We will be visiting from the San Francisco area. Location is not a big issue, as we are originally from LA and will have a car.

Thanks

I always use a Dry Sherry. Seems to work very well.

I have a few of Steven Raichlen's low fat cookbooks; Vegetarian, Italian, Mexican. The titles start with High Flavor, low fat ...It seems that most are out of print now. I use them quite a bit as they are definitely gourmet (in the "low fat" vein).

I love Pam Anderson's recipe for Yorkshire pudding. She calls for instant flour "Wondra". The batter doesn't need to sit overnight in the refrig. and works perfectly- also delicious.

This should get you to the recipe:

http://www.usaweekend.com/01_issues/0...

I have been making Marshmallows every year since Martha showed it on TV. The recipe of hers that I use calls for 4 packets of unflavored gelatin; 3 cups sugar; 1 1/4 cup corn syrup, water and salt.
I always make vanilla and I also sometimes make the peppermint variety. What I like to do, is to add a littlel red paste food coloring (very little) to the gelatin and water. Then after adding the syrup, and mixing for around 14 minutes, I turn it to low and add 3/4 tsp peppermint extract.
I have not had great success with Chocolate marshmallows, however chocolate dipped is great.
The best thing I do is a homemade Rocky Road with the "best" chocolate I can get, salted peanuts and homemade marshmallows. I got the recips from an episode of Bay Cafe.
It is So worth it!!!!

I live close by in Fairfax, and forgot debbie does dessert in San Anselmon. Thanks will check them out.

Any ideas of a bakery in Marin where one can get a cake decorated like a shell?

Or, if you want shrimp, maybe a potted shrimp spread.

My friend made them recently and said they were incredible. (I assume she used Zinfandel but I don't see why Cabernet wouldn't work as well)Happy eating.
P.S. The last few times I made short ribs I have used the Balthazar recipe.

I BAKE them single layer in a roasting pan at 450 to brown. I always do it that way and it works very well, (no more stovetop browning mess). I also have made 10 pounds in my large Le Crueset and it worked fine. I have adjusted the liquid to just come to the top of the ribs. If you have too much liquid, you can boil it down at the end (without the ribs).

Whole Foods bakery has delicious "little bites". Each little dessert is a bite or two. We have ordered them to serve as part of a dessert buffet twice, everyone loved them. They make little tarts, mousses, cakes, pies, etc.

The last few reviews on Chowhound have been very poor, so we were not considering Va de Vie. When were you last there?

Hi, we are taking the day off tomorrow and do not know very much about dining in Walnut Creek or Danville. We would like recommendations for lunch. 2 people, price for lunch is not an object, but CHOW is- we eat all cuisines.
Thanks

I make Salmon patties or croquettes with left over salmon. I usually serve it with either just some fresh squeezed lemon, or with a Sorrel sauce.