Sliders, Sustainability and Smoky Beef Tacos - The Seattle Times in 60 Seconds
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Apr 27th 2009 12:00PM
Filed under: In Sixty Seconds
- The plusses and minuses of eating local in Seattle.
- Hard-cooked eggs are good for more than just coloring.
- What's the difference between stock and broth?
- Renowned mixologist Daniel Shoemaker did the hippy hippy shake for Seattle last week.
- That handy sustainable-fish sushi guide is now available at the Seattle Aquarium.
- The FDA has ordered an expanded recall of Uncle Chen and Lian How products.
- Downtown Seattle's ART Lounge features the famous sliders the now-defunct Cascadia used to serve.
- Recipes for a Tex-Mex dinner: Smoky Beef Tacos, Avocado-Red Onion Relish, Corn and Tomato Salsa, Cilantro-Lime Crema, Cumin Rice and Beans, and Spicy Pineapple Salad.
- A super-handy map for Yakima, Washington's wine region.
- Recipes: Gluten-Free Classic Chocolate Chip Cookies, Reduced-Fat Cheddar Cheese Biscuts, Pork Tenderloin - Three Ways,Three Dinner Salads and Veal Marsala and Sicilian Penne Pasta
- A New Seastar has opened next to the Pan Pacific Hotel and boasts foods like "vibrant ceviches" and servers who go the extra mile, while Malabar South Indian Flavours breaks tradition with beef, chicken, lamb and fish dosas and other tasty dishes.
Tags: ART Lounge, ArtLounge, broth, hard-boiled eggs, Hard-boiledEggs, mixology, recalls, stock, sushi guide, SushiGuide, Tex-Mex dinner, Tex-mexDinner
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