Recent Comments

• Jessica on Seattle: The First Starbucks Store: The sizes at Starbucks are Short (child size), Tall, Grande and Venti. I have boycotted Tim Horton’s over the timbit issue www.cbc.ca/consumer/story/2008 /05/08/timbit-lilliman.html?re f=rss the fact that the woman had children shouldn’t matter though. I find plain Starbucks coffee tastes burnt so I have to get a vanilla latte to cut the burnt taste.

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• Chris on Seattle: The First Starbucks Store: I vote for Timmy’s anytime though had a bit of concern when they fired that poor single mom for giving away a 16c timbit! Glad to see she got rehired but hope the overzealous manager got reprimanded as well for, er, having his knickers in a knot!

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• MoMo on Seattle: The First Starbucks Store: I like Starbucks the most because it is the strongest coffee I can find so far. I am guess that’s one of the reasons why Starbucks is the king of the hill in the world of coffee. I drink coffee not for waking myself up besides taste, just like most adults. I did the test. I find that Starbucks can last me 4 to 5 hours of high energy. I don’t feel sleepy until night. Other brands? 2 to 3 hours if I am lucky. Usually 1 hour of being awake. I tried to switch before. I failed miserably. I would have a cup of non Starbucks in the morning and then ran to Starbucks for a cup of coffee hours later because I simply couldn’t stay awake. Especially there’s no sunlight during winter in Vancouver,I really need strong coffee to make me sober all day. If anyone knows any brand even stronger than Starbucks, please let me know. It doesn’t have to have retail stores. It can be just a brand of coffee beans or ground coffee on...

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• Eric on Seattle: The First Starbucks Store: Fantastic Pics the mother ship!

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• tofufreak on Pork Floss: does anyone know how to make the vegetarian version?

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• LotusRapper on Seattle: Piroshky, Piroshky in Pike Place Market: Yeah I love ‘em too, esp. the onion or cheddar/onion fillings. I pan fry ‘em in a non-stick like Japanese gyozas so there’s that nice crispy caramelized bottom. I use 5% or more sour cream with some chopped basil and chives mixed in as accompaniment. Mmmmmm.

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• RobynT on Seattle: Piroshky, Piroshky in Pike Place Market: Check out this site on Dumplings of the World: http://www.kaleberg.com/dumpli ngs/dumplings.html And wikipedia says piroshki=pierogi. And since they are Chinese-looking serving Russian/Eastern European food, maybe they are from those areas that are mixed. I had a student from Kazakhstan who looked like kids in Hawai’i that are mixed Asian and white. And do you remember that model Irina Pantaeva? She is from Siberia and looks Asian.

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• Jessica on Seattle: Piroshky, Piroshky in Pike Place Market: Perogies are the best! If you haven’t tried them you have to. Homemade ones are the best but store bought are ok too…just don’t get the cottage cheese kind. You can either boil them or cook them in a frying pan with a touch of butter. Traditionally they are served with sour cream for dipping but salsa goes well with them too. When my mom cooks them she serves them on a plate with diced up tomatoes and onion and a sprinkle of cheddar cheese on top.

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• chowtimes on Seattle: The Confectional in Pike Place Market: Hi Jennifer: The Confectional is not exactly in the public market. It’s on 1530 Pike Place, just across the street from the market … and on the row where the first Starbucks is. Ben

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• Jennifer on Seattle: The Confectional in Pike Place Market: I definitely need to go down there and try some of those cheesecakes. They look so cute and pretty! I could probably eat one of those a night for the rest of my life. If only calories didn’t matter in this life! :D Which part of the Pike Place is it by? I’ve never seen it before.

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