ScorchedPalate
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Posts posted by ScorchedPalate
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How about juice? still bottled water?
Seriously, though, what are the odds that all members of a party would feel that way? And that so many like-minded folks just happened to show up during November?
~A
Some of us only drink plain water though.Personally, I dont like drinking alcohol, soda, sugared water etc and plain water is just what I drink most times.
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My experience with similar industry promotions in other cities has mostly been negative--big crowds, cut-rate ingredients, rushed preparation, and slammed waitstaff--but judging from the enthusiasm on this board I take it things work a little better here in Seattle.
I think it runs the gamut from exactly the experience you describe, to as good as the usual fare (a la Union). My biggest complaint is that the staff at some places often takes the lowest-common-denominator approach, treating everyone like dorks because, of course, the dorks come out in force for deals like this. When we went to Union as a group last year, I was mentioned to someone that I loved deals like this because it left me more cash to explore the wine list. Hans (the maitre d') overheard me and said "I wish everyone thought like you!" And then he went on to tell me about how a solid 25% of people who come in for the $25 deal order no drinks at all, just tap water. (And they have plenty of non-alcoholic options, if that was the issue.)
~A
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Apparently we weren't the only ones to dine with Tony:
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As promised here are some pictures from last night. I've posted them to an album. Bourdain at Brasa
OMG, Lauren you have to make that photo of you and AB your avatar
~A
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So did anyone go out with Tony afterwards?...
He claimed he had some sort of "pizza clusterf*ck with a bunch of chefs" that he had to attend, not sounding very happy about it.
~A
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little ms foodie got QUITE the note written on the back of her menu. she needs to come clean about it!
The words "thighs" and "breakfast" were mentioned.
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Scorched P. --- I'll let the owners know. I'm not privy to everything, but my sense is that they are trying to push North right now and encircle the lake. I agree that there is a lot of potential biz in Madrona/Madison Park area. (BTW...Have you tried The AGOG? Mmmmmm.....roasted garlic....(Homer Simpson slobbering sounds.....)
This may sound blasphemous, but I am really sorry to hear that Mad Pizza was so bad.
Nope, we haven't tried the AGOG. Maybe we'll have to come and pick one up. <sigh> I really do miss nights in front of the TiVo with a Pagliacci pie...
(M/B)ad Pizza: our real estate agent gave us a $50 gift certificate when we moved in here, knowing how bummed we were about being outside the Pagliacci delivery zone. Our first night here, we used the certificate to buy a pie and a salad. Even though we'd told the person who took our order that we'd be using a huge gift certificate for a relatively small order, they didn't send the driver with a blank certificate to give us as change. So she had to take our certificate, go all the way back to Madison Park, pick up the filled-in replacement, and bring it back up the hill. Obviously, someone is *not* thinking ahead down there. The food was so terrible, and the process of using the gift certificate so utterly annoying, that I donated the leftover certificate to a raffle. Bad doesn't even begin to cover it.
Let us know who to send our plea to at PagsHQ. Circling the lake is an admirable goal, but you guys could snap up some cheap property on the edge of the CD and make a mint off of madrona, madison park, and madison valley: We have no good delivery pizza here at ALL.
~Anita
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Cam and I love Pagliacci's -- we used to live right around the corner from the one on 85th and the pies would be blazing hot when they arrived.
We went into mourning when we moved to Madison Valley and realized we were just a few blocks outside their delivery zone for the Cap Hill location. We haven't had delivery pizza since. (OK, once... the time we discovered Mad Pizza is gnarly-bad.)
Fai Jai: Can we lobby your corporate HQ for a Madrona/Madison/Central location? We're going into South Philly and Pagliaccio Salad withdrawls.
~Anita
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MsRamsey and SparrowsFall will be at the 6:30 eGullet table. Looking forward to it.
Cool, so are ScorchedPalate and SeaCrotty.
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You're quite welcome. I'd order at least 2.. they're mexican-sized, not gringo-style.
I think my last trek there I had 1, maybe 2, plus a chile relleno.
~A
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From the Cooks and Books website:
Anthony Bourdain spent years creating some oath best French Bistro food in New York at Les Halles.Is it just me, or is it ironic that the word "oath" creeps into a mention of someone who famously swears like a sailor? :)
~A
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Was at Cafe Lago last night, and the waitress mentioned that they'll have a special $25 offer in Novmeber: a pizza and a selected bottle of wine. Add a couple salads and you've got dinner for two.
~Anita
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They are 'normal' cuts, just not to you. Aren't cultural biases fun?
I apologize if I inadvertantly offended anyone; I meant to highlight that my specific White Girl cultural biases were on display by using quotes around 'normal'; sorry if that was too subtle...
~Anita
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I asked earlier this year and Armandino neither offered any of his nor provided a good suggestion for where to get pork cheeks. Hmm, on second though it was jowls I was asking for but I suspect the answer would be the same for cheeks. I'll try again next time I visit, though.
When we were there for a sitdown lunch earlier this summer, Armandino served us braised pork cheeks. When we asked, he told us where to find them... but damned if I can remember what he said. I'm thinking that the ID was probably the target zone: Armandino likes to shop close to the store. He's never recommended anything to me further away than PFI or Delaurenti.
I've found many odd 'pig parts' at Uwajimaya, especially the Eastside location. yesterday they had skin-on pork bellies (I bought a couple of pounds for homemade bacon!) plus things I hadn't seen since I lived in L.A. (pork uterus, anyone?), all wrapped in stryofoam and cellophane and ready to carry out, just like they were 'normal' cuts like chops or stew meat.
~A
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And if you add twice as much diced pork shoulder to the pork fat and follow these instructions, you've got Rillettes!
or, using larger chunks: carnitas
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If we're opening this up to the whole thin-crust wood-fired genre, don't miss Cafe Lago.
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I propose:
The quality of your cocktail decreases exponentially the farther you are seated from the bar.
~Anita
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Thanks everyone! My husband goes to school at night on Capital Hill so perhaps tomorrow I'll have him stop at Piecora's on his way home and bring home a few slices.
Noooooo! The slices at Piecora's are terrible. You have to get a whole pie (which they will happily divide among two sets of toppings) to get the real deal.
~Anita
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Hmm, maybe they've taken a page from the Lark customer-service manual.
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does anyone have a source for duck bones?
I'd call Central Market and/or University Seafood & Poultry.
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We had a lovely time at the Seghesio dinner tonight. The food was fab and the wine pairings were great. Tom D. was there off and on throughout the night (he explained early on that he had many thousands over at the Paramount to feed).
Forgive my riffing and lack of vintages here here, as I didn't take a menu:
(someone else who was there can come in and tell me I got all the items in the wrong sections!)
First: rabbit agnolotti with fennel and braised pear, brown butter sauce
-arneis (piemontese white varietal)
Second: braised pork shoulder with mild greens and roasted cipollini onions
- sangiovese
Third: smokey slices of beef with trofie pasta
- barbera
Fourth: braised lamb necks, rapini, polenta
- Old Vines Zinfandel
- Sonoma Zinfandel
dessert: molasses and fig ice cream with fig molasses and fresh green figs
(Tom brought us over a bit of Macallan scotch to try with it :) )
Yum. They fully redeemed themselves.
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At Whole Paycheck there is a freezer next to the meat dept. and they have packaged veal and beef bones for soup and stock. Also turkey necks.
They also sell them in the freezer at Central Market (across from the sausage end of the meat counter, over toward the asian section) along with chicken, turkey, and pork bones, and all kinds of other offal stuff.
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Didn't Fine Cooking or Cooks' Illustrated review them a few months back and say "gross!" to the lot of 'em?
~A
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The Seattle entries are really, really odd, too. None of the local eG faves are on the list. Of the two that are there, one is cavernous and unremarkable, and the second is, to the best of my knowledge, notable only as a venue for weddings and banquets.
A quick re-scan of the list also turns up Mr. Chau's-- a totally grotty chain of fast-food places in the SF Bay Area... best known for their annoying radio jingle:
"Mister Chau's... Mister Chau's... CHOW DOWN at Mister Chau-au-au's!"
Run away!
Also: PF Changs?? Panda Express?? Ew.
Your cookbook wishlist for 2004
in Cookbooks & References
Posted
Cool thread!
Here's my cookbook wishlist:
- The Gourmet Cookbook
- Bouchon
- Bistro Cooking at Home (Gordon Hamersley)
- Lost Recipes (Marion Cunnngham)
- Putting Food By (Janet C. Greene)
- Best of the Best 2004: The Best Recipes From the 25 Best Cookbooks of the Year
and not really cookbooks, but...
- The Tummy Trilogy (Calvin Trillin)
- Best Food Writing 2004
- the new edition of The Food Lover's Guide to Seattle
- Remembrance of Things Paris: Sixty Years of Writing from Gourmet
- Women Who Eat: A New Generation on the Glory of Food
- Schott's Food and Drink Miscellany
~Anita