mamster

The Macrina Giuseppe roll is the best Italian deli sandwich bread I've ever encountered.

ExtraMSG, send me some Jammers. But the original Grand Central is still in Pioneer Square, although their commercial kitchen is on Marginal Way. Essential Baking is good, though not as good as GC in my view. They have two locations, one in Fremont and one on East Madison, and a third is opening on Broadway in a couple of months. Plus their bread is sold almost as widely as GC's. Dahlia Bakery, downtown, makes some of the best bread in town. For baguettes I'd send you there, and get a Dahlia house loaf while you're at it.

In Seattle, there is Espresso Vivace and then there is everyone else. Some people say the same about North America.

I'm pretty sure it's John, even though he was previously Jonathan.

For whatever reason, the Oregonian has the worst newspaper web site I've ever come across. By far. Which is too bad, because I'd like to keep up with their food coverage.

For processing-related reasons unknown to me, these products all taste pretty different. In the case of tamarind concentrate, I assume it has to do with heating, because it has a slight burnt flavor. It's about twice the strength of tamarind paste, so use half as much. Tamarind juice has more added sugar than you'd generally use in a recipe, but it also has a refreshing fruity flavor that seems out of place in a savory dish, even a sweetened Thai one. Similarly, when I asked nightscotsman to develop a tamarind cocktail for an article I wrote, he reported that no matter how much he sweetened tamarind paste, it was too savory.

Sounds like the perfect antidote to a crappy week. I like Monsoon a lot, and it's nice when a restaurant that's been around a while is able to retain both its popularity and quality.

Cool -- drop me an email at mamster@egullet.com and we'll work out the details.

The yeast is going to produce a lot of CO2, so the top might pop off if it's too tight. Could you leave it open just a crack?

I appreciated the pay-early system, because it's always nice to be able to run out when you've got a four-month-old in tow.

Well, it's pretty good. The oven looks great and the pizzas cook fast. I ordered the Tutta Bella, which was probably a mistake, but I couldn't resist the idea of sausage, caramelized onions, and mushrooms. Of course, that's too many toppings for a neapolitan pie, but it didn't stop me from eating the whole thing. FWED's pizza bianca with ham looked better. It's not the best pizza I've had in town--that would be the pizza at Really Nice's house. They were doing a good business and I look forward to going back. Next time, though, I'll probably stick to margherita.

I should have mentioned this. It's supposed to do that--I find that it's impossibly lumpy when I put the batter to bed, but then in the morning it's smoother than Smoove B. Do try mixing the milk and butter first and let me know if it's a more reassuring method, though.

tighe, that's no excuse. If the students ask what those stains are on the quizzes, say, "That's not grease, it's the sweat of my brow."

Inspired by today's article by Penelope in the P-I, Iris and I are planning to get some Neapolitan pizza at Tutta Bella today. Anyone want to join us? My best guess is that we'll get there about 12:30. I realize we're review-trotting, but how many people can do lunch on Wednesday?

No doubt, nightscotsman. About the jet, I mean. By "Belgian waffle," I was of course talking about American waffle batter in your basic nonstick "Belgian" waffle iron. If you know anyone at the Belgian chamber of commerce who wants to bring me to Brussels for some reeducation, let me know.

olivina, that would be wonderful, thank you. PM me and we'll figure out the details, which will of course involve me giving you some sort of home-baked good. FWED, I've tried a reusable parchment type of device before, but probably not the one you're talking about. For some reason, though, cleaning both the pan and a layer of parchment or silpat is a major mental block for me, and I love being able to just toss a piece of parchment, trees be damned. Also, I like being able to cut parchment to line the bottom and two sides of a brownie pan or the like.

Yeah, the signage is less than good. I saw the A-frame, got all excited, and then spent a couple minutes standing on the corner looking around thinking, "Fries? Where fries?" Luckily, on this corner, I fit right in.

I have fond memories of Moe's. When we first moved to Seattle, Laurie and I were 20, and this was before there were any all ages shows to speak of. One time I blustered past the bouncer at Moe's, and after that I never got carded because "hey, we know you." Saw some great shows, and my band Cat Piss Lint Trap even played there once. I dunno if the club is good any more, but there are frites! Sleepy Dragon, thanks for reminding me that I need to go to CC's. malarkey, CC's is in the CD at 26th and Union.

This is kind of a longshot, but you're a resourceful bunch. I am sick of buying rolls of parchment paper. They're expensive and won't lie flat. So I want a box of parchment sheets, which come in full sheet pan size. A full sheet pan won't fit in my oven, so I intend to cut them in half, which I figure will still be more convenient than trying to tear off the right sized piece of Reynolds. A few places online sell a box of 30 sheets for like $4, but because they're restaurant supply, they have a minimum order, and shipping is expensive. Last time I was at Dick's they didn't have any. I called Bargreen-Ellingson and they had a box of 1000 sheets for $45, which is a great price but would last me several lifetimes. So: Does anyone know where I can pick up closer to, say, 100 than 1000 parchment sheets? Is this something my local bakery might be willing to sell me, or are they all about the silpats these days? Cash and Carry, maybe? I need the silicone-coated goodness.

I should have asked. Whoever finds the place open next is required to ask about hours, for the good of society.

Jinmyo, I think that would be delicious, but I would probably do a mixed-method version with a bit of commercial yeast -- I'm not sure whether wild yeasts would be quite exuberant enough. Although that could be an advantage. My starter is currently dormant in the back of the fridge and will take a few days to rejuvenate, but I'll let you know what I determine, if you don't try it first. jaynesb, I'm glad you liked them. Frankly, I like the Eggo cinnamon toast waffles.

Seattle was 1962; New York was 1964. Quite probably there were waffles at both. Waffles and fairs go together like Elvis and nurses.

The Thai for "I like spicy food" is "chawp ped maak". Give it a whirl.

Homemade chile oil is great, and Jinmyo tells you how. But for spicing up Thai food, I'd have to recommend using prik nam pla (sliced Thai chiles in fish sauce) rather than hot oil. And any Thai restaurant worth its fish sauce will bring a bowl to your table on request.

Outside of Belgian frites, I like skinny fries too. (Inside of Belgian frites, it's too greasy to read.) My top Seattle picks are Shultzy's, Old Town Alehouse, and Oceanaire. The fries at Cassis and Bandol are also quite good. Belgian frites are usually made with slightly lower-starch potatoes than russets, and they are cut fairly thick (about 1/2" square) and into short lengths (no longer than about 2"-3"). They are always double-fried, tossed with salt, and served in a paper cone. In Belgium they're served with mayo on top, I hear, but here you usually get a choice of sauces.