I am still working my way through the Jerusalem cookbook, but we will have visitors to our cabin, which feels traditionally cookout-y. So I will grill a variety of sausages and serve them with Jerusalem side dishes. Probably corn on the cob and gazpacho, which I would love to have been harissa gazpacho, but there isn't harissa out here and I don't want to make my own.

I love the nachos at the Queen Anne farmer's market; they are also at the Fremont Sunday market. I think they're called Los Agaves. They will do beef, pork, or chicken (I get pork), and it comes with cheese sauce, cotija cheese, guacamole, some other stuff too. They'll do a small portion, which I get when it's just me.

I went closer to opening and found the food inedible and the service unbearably slow (though everyone was kind). I suppose I should give it another chance, as I live nearby.

Avocado, orange, and lime. The fish sauce makes it.

http://www.latartinegourmande.com/200...

My go-to easy meal is what I call Kitchen Sink Pasta: Saute onions and garlic, add a can of diced tomatoes, capers, a lot of good-quality oil-packed tuna, red pepper flakes, anchovies, maybe some tomato paste if I want it thicker, and other random bits I have around—sun-dried tomatoes, roasted red pepper, olives. Simmer it a bit. I serve it with whole-wheat pasta, because of, y'know, healthy and all.

Was the rent increased? Rent kills many non-chain stores in chain-heavy neighborhoods.

What twyst said. There's a lot of business in that brine, but it produces perfect chicken.

I went here tonight and loved it. Liked the "peanut tofu" amuse bouche, LOVED the uni and quail egg appetizer, and the happy-hour oysters were fresh and lovely. They were great with ponzu, less so with whatever that blood orange mignonette was. I had the cold soba with clam broth, my friend had hot soba with yam and nori, and my son had zaru soba. Interesting drink menu, alcoholic and non-. I am thinking of going back tomorrow.

Online there are no tables available. Is it like in the US, where sometimes if you phone you can still find a reservation?

That place looks great, thanks.

I am looking for a place to meet a friend for dinner within a half-mile or so walk of our hotel, Le Meridien Piccadilly. I'd like a place that is good for conversation, since we haven't seen each other for years, but I'll have my 4-year-old son along so it can't be too fussy or fancy. He's well-behaved but has his limits.

Any type of cuisine is fine, as long as it's delicious—I only have one dinner in London so would like to make it count, food-wise.

Also it sounds like she has a great mom!

When I used to watch "American Idol," the contestant David Archuleta said his favorite food was iceberg lettuce, because it was like "crunchy water." I thought that just about summed it up.

I grew up in Milwaukee and have each of my grandmothers' Settlement Cookbooks from the 1920s. One grandma had written her maiden name inside the cover with funny-looking bubble letters. Treasures. I've never cooked from them, though.

Yep. I don't remember the details, but we liked it and left stuffed.

Last night I did tomatoes, cucumbers, chickpeas, artichoke hearts, croutons, radishes, yellow peppers. The dressing was Walla Walla sweet onion and poppyseed, from Country Mercantile. It's sort of French-like, pretty much all sugar, no redeeming nutritional quality and very delicious.

Let me guess: #5 is you.

Braised celery root sounds so fancy (and delicious) in this context.

...besides the classic wedge?

I like iceberg. So sue me. Chickpeas, croutons, hearts of palm, cucumbers, tomatoes—sturdy things mainly, not my typical fruit-cheese-nut approach I use with more delicate greens. Plus, a creamy dressing, like French, never vinaigrette.

You?

We went last week. Service was fine. The pastas (cacio e pepe and all'amatriciana) were both delicious, we loved the artichokes, the mozzarellas were a range of very good to pretty good, and the veal chop saltimbocca was massive and very nicely cooked. I didn't notice oversalting, but I like salt. Yes, it feels (and tastes) like every other Ethan Stowell restaurant, but that's a decent thing in my book. Also, the portions are really good for the prices—though I say that as a longtime resident of the overpriced mid-Atlantic.

I have lived here two years. Was out of town the first two Christmases. Still not sure why the question would be weird even if we were visiting. Jews eat Asian food on Christmas—it's what we do! We decided to get takeout in the ID and I'm glad we didn't walk around exploring, because I had to call seven places before I found one that answered.

We settled for Henry's Taiwan, which was so-so. The reason for my query was that I hoping for something less greasy for my guests. But we'll live....

Vexing? I live here. Just wanted to have an idea of what was open before we set out. When it's raining I don't like wandering around hoping to find an open place.

I'm only thinking about Christmas day....

This will be our first time in Seattle on Christmas, which we don't celebrate. I assume Chinese restaurants will be open, but other than that, are there cuisines or specific restaurants (particularly Asian, but we're flexible) where we might be able to eat Monday and Tuesday nights? What we don't want is special Christmas dinner....

I always do this with my crab shells, and make Maryland crab soup with it. I'm kind of sad you only ate females, though. Female blue crabs are nearing unsustainability.

I have the same issue (and cannot stand one more person giving me a failproof method that somehow isn't failproof for me). I LOVE my egg cooker too.

Yes, I can.

My unsweetened chocolate has disappeared. I'm making the pie linked to below and only have semisweet and bittersweet. What ratio do you think I should use of those, and how much should I reduce the sugar?

I am thankful for having such first-world problems.

http://www.epicurious.com/recipes/foo...

This is my first Thanksgiving with only one oven (first-world problem). I don't want to do the turkey on the gas grill, but I was wondering if I could (1) cook stuffing on it or (2) at least warm up side dishes on it. I was thinking maybe I could turn the flame on one side and put the food on the other side. Does this work?

Chopped liver (in memory of Great Aunt Hildegard), fat black olives from the can, spiced nuts. Maybe shrimp cocktail. But any of it seems overkill before the biggest meal of the year.