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Tips and Tricks

Our editors enjoy dining out as much as we like cooking at home. And because this is what we do for a living, we've got lots of experience at both. In this column we're sharing the ins and outs of dining in and out. Bon Appetit!


Cooking

Add a little vinegar to your French toast


Here’s something you won’t find when you go out to eat. But, if you like making breakfast at home give it a try. The next time you make French toast add a teaspoon of fruit infused balsamic vinegar to the egg mix. Sounds crazy – I know_ but the results on the taste buds are most tantalizing and I’ll guess you’ll enjoy it again and again. Several stores offer fruit infused balsamics. One of our favorites is the Queen Anne Olive Oil Company at the top of QA.

Dining Out

Follow what’s in season, both locally and otherwise


Fruits, veggies and yes – proteins too.

Dining Out

Food allergies? Gravitate to the restaurants with a like-minded chef or owner


Otherwise learn how to be a better cook at home and don’t eat out so often.

Healthy Eating

Justifying the cost of Organic-Grass-Fed beef


If you’re trying to get some health aspects from meat into your diet beyond protein, that’s not easy to do when you’re dining out. But you can really amp up the experience at home thanks to markets like PCC that stock organic-grass-fed-beef. Now, understand – it’s not cheap, but in comparison to what you pay for beef tenderloin at better restaurants, it’s still cheaper to eat at home and have better beef.

Storing

Nesting


Most sets of mixing bowls nest nicely together. But what could you nest into the smallest one. In our kitchen, we nest a set of three different sized strainers into a small one-quart bowl, which is nested into 4 larger bowls.

Have you got a tip or trick you'd like to share with out readers? Send it to sdeditor@seattledining.com. If we use it, we'll send you a copy of our Cooking with Class cookbook.


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Bargeen-Ellingson

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