mamster

MGLloyd, I was thinking about using frozen potatoes, which seem much easier to crisp, probably because of lower water content. I'll try your method. Thanks!

Naturally we're going to be having corned beef this weekend, and more naturally, we're going to be having corned beef hash. Every time I make corned beef hash (or hash of anything, for that matter--duck, lamb, pork, I'll hash anything), it's good, but never as crispy as I'd like. Does anyone have tips on this? I want something crunchy in each mouthful, but often I'll get to a point where if I brown the stuff any further, it'll start to actually burn. I've tried adding the meat later, which resulted in poorly integrated hash. I've tried cast iron, nonstick, and stainless, which didn't make much difference. I've tried different kinds of potatoes, precooked and raw. One thing I don't recall trying is cooking it really slowly (with cooked potatoes, I do mine in about 30 minutes, I think), because I'm lazy. If you make a really crispy hash, I'd like to hear about your method.

Guadalupe makes theirs fresh, but from Maseca. I thought they were good but not great. What I'd really like is a place that makes flour tortillas to order, like at the Fresco Tortilla places in New Yori.

Ling, where do you buy Cremerie Classique? I've been wanting to try it ever since I found out James Miller uses it at Besalu. Also, the pot pie does sound awesome.

That's funny, I was walking past Azura the other day and said to myself, "I wonder if I should try that place before it closes." But I went to Baguette Box.

One of my favorite treats when I was a kid was going to McMenamin's Hillsdale Brewpub for a Pep & Cheese sandwich, which was a sandwich with pepperoni slices and probably mozzarella. They also had a sandwich called the Big Mack. Needless to say, neither of these sandwiches is on the menu now.

Yeah, there's a great orange chicken recipe in Helen Chen's Chinese Home Cooking that uses it. I haven't made it in ages, but I can't think of a reason not to do so this week.

TD's Seattle Kitchen also has an incredible hot and sour soup recipe, the best I've ever made.

Pacific Northwest: The Beautiful Cookbook is nice. Recipes by Kathy Casey, and lots of photos. Greg Atkinson's newest book, _West Coast Cooking_ covers the whole coast from Alaska to Mexico, but I think it would be perfect for a cook new to the area and looking for inspiration.

I checked it out for you.

Garlic is seasonal. Finding good garlic in January is as hard as finding good strawberries. I kind of like pulling the sprouts out.

We tried it a while ago and it was really bad--mushy cake, fake-tasting frosting. Laurie posted around here somewhere, but I can't find it now.

I think most likely they didn't update their website.

One thing to note, at least last time I checked, is that the menu at May is very different at lunch and dinner--a lot more ordinary at lunch, a lot more special at dinner. I'm not sure if anyone was talking about lunch, but just in case.

Oops, yes, tonkotsu. I'm aware of the difference, but my fingers are always thinking about fried pork cutlets. I really can't wait to get back and try all the other soups at Samurai. The roast pork slice in my soup was also exceptional.

I just had lunch at Samurai. I had the tonkatsu, and it was awesome. I promised I would tell my friends, so I am telling my friends. Hmm, maybe I need to tell my other friends. Can someone explain the al dente noodles thing to me? The woman asked if I wanted al dente noodles and intimated that smart Japanese people always get the al dente noodles. So I went for it. It was good, but I think I liked the noodles better after they'd softened up for a few minutes.

I was at Uwajimaya today and hadn't read this thread yet, dammit. I need to get there fast.

Szechuan Bean Flower is good, but I don't think it's related. I have no actual evidence, but the menu is pretty different.

Snowangel, I've made this recipe with thighs, and it was great.

MGLloyd, I believe I have a waffling blade for my mandoline, and yet I have never made waffle fries. What is my problem?

I forgot to mention the most important thing about Serious Pie, which is that according to my check, my waiter's name was Chimpy.

I was there for lunch, too. I had the clam, pancetta, and lemon thyme pie, which was very salty (how could it be otherwise?) but very good. I'd go back, although boy is it not cheap: that pizza with tax and tip was $20, and I ate the whole thing. Next time I'll probably try the basic tomato and mozzarella.

I think SC is way better. Try the Ants on a Tree at each. And I've gotten bad (excruciatingly slow) service at 7SP the last two times I've been there.

Shalmanese, the U District farmers market is on Saturday from 9am-2pm, and you can get grass-fed beef from Skagit River Ranch. It may remind you of home. Or it may not; I've never had Australian beef. I'm having one of their steaks for lunch today.

Any place that asks me how I want my patty done gets some points, and then they get extra points taken away if they deliver it well-done anyway, which happens a lot. But I'm betting that didn't happen at Lola, given that the Palace Kitchen's burger always comes medium-rare.