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Adiabatic

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Posts posted by Adiabatic

    Lemon Confit

    in Cooking

    Posted

    We are making the lemon confit out of the Rover's cookbook (pg 95) and have a question about storage.

    The method is simple (water, rice wine vinegar and sugar, lemons - oven, 2 - 3 hours). It says that once the lemons are done to put them aside on a plate to if using right away or I assume that evening. But then it says you can make them up to 4 days prior to usage.

    SO -the question is........do I store them in the fridge in the liquid that I confit'd them in? Or w/o the liquid but just the lemon slices alone?

    My impluse is to store w/liquid but not sure if storing them in the water, sugar vinegar mixture will cause them to possibly break down over the next couple days.

    Thoughts? Opinions? Are we over thinking? Thanks! (della, posting on Adiabatic's name)

    Dinner near Sand Point (Seattle)?

    in Pacific Northwest & Alaska: Dining

    Posted

    Pair is excellent, but yeah... closed on Sundays.  More than once I've peered woefully into their darkened windows on a Sunday night.

    There's a new upscale comfort food place in Ravenna called Hot Dish in the space that was, for a short time, the Magnolia Bistro.  I haven't been in yet, but I've looked in and it seems worth trying.  It's at 65th and 24th, across the street from the Ravenna Alehouse.  Most of the reviews on Citysearch make it sound promising.

    I'm not a fan of Hot Dish. Della and I went there and it was pretty ordinary.

    I am a fan of Jak's. They only have two things on the menu, steaks and potatoes (not really, but almost). But it is a good steak for the price.

    I haven't been to Union Bay Cafe in ages, but last time I was there I enjoyed quite a bit.

    Old standbys

    in Pacific Northwest & Alaska: Dining

    Posted

    LOL!

    Cream cheese on a hot dog is apparently just a Seattle thing...  A great article on the subject ran last year in The Stranger: Heavy Metal Hot Dog.

    I, personally, do NOT get it  :wink:  but everyone else around here seems too.

    I've had a blue million dogs at that stand and didn't even know they were available with cream cheese.

    I guess that's what I get for ordering a dog at 2:00 am with a gut full of booze.

    Restaurants in Portland

    in Pacific Northwest & Alaska: Dining

    Posted

    Della and I were in Portland last month. We had dinner one night at Oba in Pearl district. The food was latin themed, and was just great from top to bottom. The menu read great, and the food was even better. I've got to go back to try some of the things I missed.

    Another interesting place we tried was Noble Rot. I don't really recall much about the food, other than it was good but unspectacular. But concept was pretty neat. Besides a resteraunt, it is a wine retail shop, and all the wines are available at retail prices plus a $7.50 corkage fee, which is shockingly reasonable. They also sold wines by the flight, and they had some interesting flights the night we were there.

    Tipping the Matire D' (in the northwest)

    in Pacific Northwest & Alaska: Dining

    Posted

    My friends wanted to go to Bucca di Beppo (not me!) There were 8 of us and we arrived at 7pm. The wait was over an hour. While the rest of my party stood outside, I walk in and flashed a twenty to the hostess and asked if we could be seated sooner. She proceeds to yell at me in front of the entire waiting area people, "WE DO NOT TAKE BRIBES!!!" I walked out with my tail between my legs. Outside, my friend asked me how it went. I said, "You try, they want more money."  :wink:

    They should have paid you $20.

    Iron Chef (Japan) - RIP on FTV

    in Food Media & Arts

    Posted

    Where are the "how to" shows that really made this network great?  Ming is gone, Sara is gone, I don't even see Bobby Flay doing much anymore.  I'm sure they listen to their focus groups and polls, but to those of us who want to cook better and looked to this network as a resource it is a loss.

    Prime time is Emeril. He's okay but I'm burned out on his schtick. And then comes Unwrapped, which is a tour of a different gumball factory every week.

    barbecue and cancer

    in Food Traditions & Culture

    Posted

    Correct me if I'm wrong, but didn't McGee cover this in "The Curious Cook" and dismiss it as bad science?

    Perhaps there is new data? Or are they just re-hashing the same stuff?

    I hadn't heard that, but I would be interested to read more. Incomplete combustion of fats creates a class of chemicals called PAHs some of which definitely cause cancer. Anytime you have burning fat, like fat dripping onto hot coals, in theory you are elevating your risk of cancer.

    I grill like a fiend. I figure if I've got to die, there are worse ways than dying from eating too much grilled meat.

    Iron Chef (Japan) - RIP on FTV

    in Food Media & Arts

    Posted · Edited by Adiabatic (log)

    I'd be willing to bet, oh about $40 (including lame tip), that the $40 shows have been repeated more than the various episodes of IC Japan.

    The $40 shows are all exactly the same, so I guess by definition all of them are repeats.

    "ask the locals for the inside track"

    Hungover? Fuzzy? Head aching?

    in Spirits & Cocktails

    Posted

    This topic has been pretty well covered but in case anyone is taking a poll...Yes, the B vitamins definitely seem to help. Plenty of water of course.

    But that is all prevention. Once you are hung, the only thing that will take the edge off is a belly full of grease. Bacon, greasy eggs, that sort of thing.

    By the way, I read recently something like half of the serious liver damage cases in the U.S. were caused by Tylenol O.D., to the point where some doctors think it should be prescription only. If you drink, do not take Tylenol, even when you are not drinking.

    Beer Glassware

    in Beer

    Posted

    In the PNW it is pretty common for the bar to serve in branded pint glass. Although often the beer they serve you may or may not be the same brand as the brand on the glass. Also, it seems to be popular for each bar to have their name on one side of the glass and the name of the beer on the other.

    If the bar has an interesting glass, I ask them if they will sell me one and they always do. I have a fairly large collection of pint glasses I've bought that way.

    Yams

    in Cooking

    Posted

    Roast them in the oven (peeled and cut into chunks) with some olive oil, salt, pepper and rosemary - we cook them that way and find them delicious.

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