Fay Jai

Serious Disclaimer...I've worked with or for the folks behind both of the restaurants I will be talking about... *** Damnit...I wanted to be the first one to mention Redline... Managed to weasel into the preopening party last night for Redline. Soups, cookies, (Mmmmm...) and pressed sandwiches. Rather then going the regular pannini (sp?) press route, they will be pressing their sandwiches in their oven. a few beers on tap, coffee...looks like a great little place to get your caffeine fix, and I am already addicted to their curry chicken sandwich....yum. I think the idea will be that they will be roasting the meats in the oven then slicing it for the sandwiches. Target opening is later on this week, Wed/Thursday-ish, possibly Friday. Open 6-ish to 10-ish... *** Looks like, however, I will be the first w/ details on Sofrito Rico opening (hopefully) in Mid-September at the old Aussie Sandwich place (Mi-Yi? Pi-Yi? Whatever...) in Ballard. The won Best Food vendor at the Ballard Seafood Fest last weekend. Puerto Rican food, empanadas, tostones, a great ceviche-ish salad and some pretty darned tasty salmon. Dunno if the Salmon was a nod to Ballard or whether it will be on the regular menu or not. Also, if things go as I understood them, Vegan items will be offered as well... Mmmmm.....Good luck, guys!

Help! My Dad would REALLY like to get a good recipe for braised pork belly...I've no clue where to point him for help, any ideas MUCH appreciated. Thanks!

NO DOUBT... I am sure that they make that "special sauce" with crack...

Oh Godddddddddd....A Pacific Cafe was the best meal of the trip....although, the atmosphere at Ma's in Lihue was a kick as well...

Just got back from a heavenly, (if rather wet) delayed honeymoon on the beautiful island of Kauai. (Nice.) Had my first Mai Tai there, and now am addicted. Where is the best in Seattle? And...anyone got a good recipe? I heard 50 different ones while I was there... (BTW... IMHO, the Teriyaki ((Shoyu)) Burger at Duane's Ono CharBurger on Kauai could not hold Orange King's Teriyaki Burgers jock. O.K. is FAR cheaper as well.)

Just received a very nice call from Bob at Baker's Pride. He confessed that he had never heard of this happening, but would be checking into it w/ their engineers... More to come...

Well --- got a call into BP...Just awaiting their callback...

Ewww..."Not a food based ooze..." I'm a little scared... Will update 2morrow...

Hi All --- My managers and I have a rather weird situation going on at our Pizzeria. We reheat our slices in a small Bakers Pride 1 deck mini oven. Basically, if slices have been sitting out over 2 minutes we reheat them in this slice warmer. We keep it at about 325 F. Lately, we have been noticing a strange, black, very icky substance dripping out of the oven from under the brick. We will be calling Bakers Pride on Monday, but we were having a meeting and I thought that I would just throw the question out here. We think that it is grease in the pizza that is just soaking into the brick. Has anyone ever seen this? We theorize that the reason that it is not happening with our whole pies is that the crust is acting as a dam and is holding in all the oil from the cheese, pepperoni, etc. BUT when cut slices are put into the warmer there is nothing to prevent the grease from running off onto the brick. Any thoughts/Suggestions? Should this be in another Forum? Thanks!

2 Questions...I read (and have kept) an old, old article from GQ Magazine where Alan Richman did a tour of restos in Montreal...I would have to dig out the issue from my garage, but I remember 2 things, a local wine called Pis Dru and a restaurant called Beauty's...Apparently "Beauty's Famous Mish Mash" was the epitome of greasy breakfast food...Are these still around? Thanks!

lala --- The Good Rain was a welcome hit of home everytime I opened it the year I lived in HK. I've heard the same about the Yukon Salmon...If anyone sees it for sale, please post it, I would really be grateful. (Still working on that pic, malarkey. Our computer is FUBAR right now...)

(Moaning) I know......

Ahhh....elswinger, my child ...there USED to be an Ezell's in the U-District, back in the halcyon days of Oprah ordering it every year for her B-day...Wonder if Ezell's would say that it is "Health Food" in the style of KFC?

(cxt --- Yeah, I would like to do that! ) My dad has ALWAYS had a semiserious fantasy of opening a 50's themed Chinese Restaurant called "Wok Around the Clock" (Buh - dum -CHING!) Mmmmmm....Fried rice with bacon for breakfast.....(didn't include eggs in the description, 'cuz when Dad made it, it ALWAYS had eggs in it anyway...) Myself, I would LOVE to see a 24 hr Mexican place...(Hmmm a theme here...24 hours...too many years hanging around Dad's Denny's, I suppose...) C-ya! Jason

Uh uh...5 Point, NOT the 5 spot, is or used to be the sister place to the Mecca. 5 point, of course, being famous for having a periscope in the mens room.... That and stiff drinks are about the 2 best things about it...

Actually...I was curious about the Hi-Spot...I know that it has been around forever...How is it for breakfast? (and, 5 spot....pretty damned good CFS on their Texas menu...)

Ahhh...Scorched...So Funny... Nothing EVER goes unloved on my plate, lol The CFS was soooo good that I was just sad that there was not more of it. We were not the big party with the kids, we were the big party of (VERY) hung over looking people. Yeah...the mutterer...older looking lady then the rest of the servers and had red hair...Anyway...Schielke...Um, he was waring a U-Til-A-Kilt, does that count? Hopefully we'll see ya'll there!

Scorched Palate --- Oh boy, were you right. Me and a motley crew of fully hungover remnants from the wifes B-day party trooped down to St. Clouds this morning. HOO RA! Aside from the waitress (who strangely kept muttering to herself) and some weird acoustics that made it impossible to hear what my friend across the table was saying, (or was that the hangover? Whatever.) the CFS was as good as billed. The wife's eggs were a little overdone, mine were a little underdone...but th CFS was sublime...The only possible complaint was that there was not enough of it, (however, as I am a total pig, take that with a grain of salt.) My wife does not even like CFS, and she wished she had ordered it. Great bacon (BACON! ) gravy and a slighly salty, slightly spicy crust over good meat... I am in your debt. (And I could of sworn that I saw Schielke's twin there...at least if I remember right from the Salumi shots!) See some of you Thursday, can't wait...

Scorched...It WAS you...Thank you thankyouthankyouthankyouthankyou... We are celebrating my wifes 30th plus 1 on Saturday night, and I can't think of a better hangover breakfast....Thanks Again

Mecca...Probably true...although I don't relish the idea of smelling like an ashtray for a week... SOMEONE once said something a few months about Chicken Fried Steak and Eggs...Care to repost...PLEASE My everlasting thanks.... Fay Jai

Cardiologists and the rest of my family be damned...the seared, crispy, mouth orgasm that is the fat from a nicely grilled rib eye steak....Oh yeah.... Where's my cigarettes?

Not fish and chips, but...I gotta give out props for Sunfish as well...That Fish Shiskabob rocks...

Zestos....Never woulda thunkit! Looks like I will HAVE to try it and Chinooks...Mmmmmm....Fried Fish......(Homer Simpson slobbering sounds......)

Statement on the Best Bar Food thread prompted the question, and I apologize if this question has been covered on a previous thread, (if so, please feel free to merge it with this one.) I have to rise to the defense of Pacific Inn's Fish and Chips. Yeah, it's grotty, smoky and the service makes me want to just forget the place sometimes, but IMHO their Fish and Chips is some of the better stuff that I have had here in the city. I know that some of you will wonder just what planet I am from when I say I think that Spud's Fish and Chips is overrated. Alki and Greenlake have both been very, very average IMO, (and I REALLY wanted to like it.) The Lockspot is ok, but not my first choice. SO...where are the Good Fish and Chips?