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Fay Jai

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Everything posted by Fay Jai

  1. The blog for the Stranger (aka the slog) has a lot of comments on this. There will be a memorial next Saturday at 6 Arms. 5 PM www.thestranger.com/slog
  2. It is with great sadness that I report the passing of elswinger. I had the oppurtunity meet Larry and he was a hell of a nice guy. He'll be missed. ~Jason
  3. For some inexplicable reason, I was asked to blog about the day of the Anniversary on Pagliacci's brand spankin' new blog. http://www.pagliacci.com/blog/ Sweeeeeeeeeet. God that was a long day. ~Jason
  4. Last place I saw them was costco as well... ~Jason
  5. Does this apply to delivery or is it just walk in? ← In the very first post Fay Jai wrote delivery, too. I assume that still stands with the extension of the discount to all sized pies. ← Thanks, I guess I read his post too fast. ← Delivery and the Pizzerias. Only 13" and 17" pizzas are available at the pizzerias. (BTW larry, I just sent you a message. Please email me if you didn't get it.) ~J
  6. Matt changed his mind regarding 30% off on a 17" pie... He decided that it was unfair to the other sizes. So...30% off ALL sizes. (1 30% off pie per order) Details at www.pagliacci.com Enjoy! ~Jason
  7. This Thursday the 19th Pagliacci turns 30! Yee Haw! To celebrate, on Thursday (at the Pizzerias only) we are rolling back our prices on Slices and Sodas to 1979 prices! How about a slice of Cheese for 85 cents? No? Pepperoni or Canadian Bacon and Pineapple for 95 cents? Still no? How about a slice of Agog for the low low proce of $1.05? We'll throw in a soda for .60 cents! Can't make it to one of the Pizzerias that day? No sweat, (although I must say that I would Loooooooooooooooooooooooove to see ya'll at the Original U-District location that day!) Primo Slices will be the (2009) price of a Cheese Slice and 17" pies at ALL locations (Delivery too!) will be 30% off...for 30 Days! (1 per order, please!) We expect busy that day....Hope to see you soon! Look for my mug on the new 17" 30th Anniversary Box too! ~Jason
  8. I made a promise and I'll keep it, but I'll say this... Sam Hassan (late of Samba) will (keep your fingers crossed) be behind a stove in Seattle again.... Soon. ~Jason
  9. Posted in the wrong place originally, sorry! I think we'll be going I-90 to Highway 2... Thanks! ~Jason
  10. According to the Stranger, Andy's Diner is closed...Looks like I'll never have another meal "compromised" there again! ~Jason
  11. Looking for opinions on this place from people whose opinions I trust! How is their food? Menu looks interesting... Thanks, ~Jason
  12. LOL...Any decent Hot Dog cart here in Seattle has Cream Cheese and Sciracha Sauce available as condiments. Fu*kin Delicious. I made the Sunday Gravy recipe out of the Soprano's Family Cookbook for the finale, and really liked it! Don't Stop... ~Jason
  13. It is with regret that I announce my departure from the Queen Anne Pagliacci Pizza. The past nine months have been an eye opening experience for me, and I hope that I was able to bring something positive to the store. My replacement, Brian Youngdahl, is afantastic GM, (I should know, I hired and promoted him!) and will do a great job there. Crostata Seasonal has started....Mmmmmm.....Carmelized Walla Walla Onions and Gorgonzola.... Oh, yeah.... Did I mention that was was going back over to run the University District Pagliacci? LOL. Hopefully, we'll see ya'll there! I'll miss you occasionally dropping in, Tall Drink of Water! ~Jason
  14. So.... I was cooking up some salmon the other night in my All Clad Stainless pan. Heating up the oil, heating elemnt is starting to get red, and all of a sudden it sounds like I am welding, there is this HUGE flash of white light, and something starts smoking. I grab the pan, (stupid, in hindsight) and move it to another burner. My stove coil has a hole in it, like it just melted away. First question: What the hell caused it? Washing the pan later, I notice that there is what looks like some of the elemnet bonded (melted?) to the bottom of the pan. Second Question: How can I remove it, (I'm thinkink a fair amount of time with an SOS pad, but a hoing there is another solution,) and is the pan messed up? Thanks for any advice/input. ~Jason
  15. Slice them (thickly), a little olive oil, a little salt and pepper... probably a very hot fire, (they will be accompanying steaks). Anything wrong with this picture? A friend suggested that I soak them, but that sounds wrong to me. Sounds like a dumb question I know, but my experience with sweet potatos mainly consists of Sweet Potato fries and Thanksgiving. Thanks! ~Jason
  16. HOT DAMN! Wanted to post yesterday, but didn't want to scoop Hsiao-Ching. http://seattlepi.nwsource.com/food/303529_macrina14.html Awesome. Looking forward to this. We will start using some of their products soon! ~Jason
  17. Bummer...I knew I could always get a Monte Cristo Sandwich here... Baker's in Lake City ~Jason
  18. Say it, Sistah! I agree. Burgerville is another one of those places that I have desperately wanted to like/love. Local-ish ingredients, and a goal of trying to be better then the "big chains". Sadly, they have never really impressed me. Did you go to the one in Centralia? P.s. --- Every one that I ever talk to also loves Carl's Jr. Have they gotten better? ~Jason
  19. I've said it before....and I am sure that I will again.... I'm an unapologetic lover of Dicks. Er, wait...maybe that didn't come out right.... I know that I am swimming against the tide here, but don't care. I've never had an In and Out Burger that has really wowed me. (I've wanted to love them, really I did.) I will agree though, that the thought of Dick's being presented as even slightly gourmet is laughable. I would group it under "Local Institution that you have to try at least once"... And then get the hell out of my way. Because of you, I'm having to wait to get my deluxe and two specials fix. ~Jason
  20. I think it is Healthy Choice that has this as their tagline.... "We're adding Flavor to Taste" WTF??? What does that mean? ~Jason
  21. Murray Stenson = God ~Jason
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