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Everything posted by tsquare

  1. I've actually eaten at Colin's restaurant (that was in 2007 or 08). Let's just say that time management does not really a big part in his life. When you enter the doors, you are in his zone. Though he has a lot going on and seems to be pulling it off far better than I would have anticipated. I also guessed he wouldn't survive challenge one, but not for a poor presentation.
  2. I think you need a plan - start at breakfast time in one location and work your way around town in a logically manner. It would take a lot for me to figure it out both geographically and culinarily, but I would start with a coffee and breakfast pastry somewhere like Besalu (since I can't think of a good sunrise facing spot other than Seward Park), work my way around the city throughout the day, hit Mashiko's for a light supper and plan to be at Alki for sundown cocktails, and then end up in the Pike/Pine area for late night street eats.
  3. Full Tilt Ice Cream has this today: "Oaxacan Surprise at all locations. Mexican Chocolate ice cream with a Mezcal caramel swirl, and then little crunchy bits of chocolate covered grasshoppers." Nope, not gonna try it.
  4. You should talk to your fishmonger: low prices, big haul And I should go buy some fish.
  5. That was a reply to this post - oops!
  6. Shouldn't be common - that'll get the attention of the inspector right quick. Care to share the where?
  7. KIND bars rule. They might not meet your protein/fat ratio at 190 cal, 13 g fat, 12 g sugar, and 3 g protein, but they taste good. I've recently tried Perfect Food Bars- less shelf stable, 309 cal, 17 g fat, 17 g sugar, and 17 g protein. Half of one is plenty. Soy and gluten free for extra points. I've burned out on Clif, Luna and Lara bars - but would eat one in an emergency. Like at the airport.
  8. Rancho G, You mentioned the terrible lack of diversity in the bananas imported for our delight. Did you know about the banana ranch (?) in Santa Barbara? Well, Ventura - the Seaside Banana Gardens. 50 varieties, organically grown. Looks like it closed in 1996 and was developed into housing? How sad. Thanks for the memory.
  9. Sounds a lot like jared Crema Salvadorean - lists heavy cream, cream cheese (and all its ingredients), sour cream (and all its ingredients), salt and annatto. It is sold as shelf stable - I'd guess Philly "fresh" requires refrigeration?
  10. I used to keep it on hand to make buttermilk bread - the recipe in "Baking with Julia" - for a bread machine. Machine is gone, and now I no-knead, so haven't tried to recreate that bread.
  11. I've seen chocolate covered chips at Trader Joe's. They also have a candy bar that has peanut butter and jelly and potato chips in it. I see B&J has a gluten free flourless chocolate cake ice cream out right now as well.
  12. Nature's Path Heritage O's - you may or may not like the taste, but I haven't had them go soggy yet. We call them razor wire O's around here.
  13. Takes me 15 minutes to make a quart of yogurt from a half gallon of milk - that's $1.69 plus a little labor, electricity, and cheesecloth (until I switch to washable fabric.) It takes the yogurt 7 hours to cook on an old heating pad and maybe another hour to strain (if I want it thick.) Beats anything I've tried from the store. Just part of the routine now. And we don't have to recycle all those tubs. Last bought some live culture yogurt in September I think. Oikos (Stonyfield Farms), maybe?
  14. Seems that if real doctors want to know if their patients are taking herbal supplements to avoid interference with medication, there may be something to them. Mayo Clinic advice. And then there is Ayurvedic medicine, which has evolved over thousands of years. Being a western, allopathic-centric person myself, I haven't turned to it, but I have to believe it has some basis of validity. I'd say to discount it as woo-junk is a sign of a very small mind. Food as medicine has a base in many cultures. We've just managed to ignore it for the last century. On the other hand, minute amounts of herbs and spices used in cooking - probably not doing much for health.
  15. Glad someone else caught that. What I don't understand is why she didn't test the dish before service - sure seemed like she had time if she was showing how she wanted the dish plated. She seemed shocked to hear they were inedible. If they were good, that crowd would have given here the win. Maybe not the judges though.
  16. Late to chime in, but I also prefer Ibarra - until now. Came home from Morelia with De La Calle Real and that's really much nicer. I like to drink most of my Mexican chocolate, but I have chunked it up for cookies with good success, and I like it in banana bread, especially with the hint of cinnamon.
  17. Very nice and a great looking dinner. I assume that in your "not foraged by us" ingredients were things like salt, flour, oil, pepper and a few other items. Did you hear about the Herbfarm's 100 mile dinner? I guess these are getting pretty common around the country, but I think he did remarkably well by not allowing even a few ingredients (he made his own salt!) Most humorous - a guest insisting on opening a bottle of expensive French wine from the cellar. I can see there are food purist and there are rich folks who like novelty, there are adventurers and there are chefs trying to keep things interesting. Room for all, yes?
  18. Tomatillos are Physalis ixocarpa, ground cherries are Physalis pruinosa. The little ones are the second. Tomato verde are the former to the best of my knowledge. And I think that matches Jaymes original post, whose experience I would trust in this matter. And it makes more sense when a recipe calls for two.
  19. There are a bunch of chefs here doing head to tail cuisine, a fair amount of in-house charcuterie. For starters: Salumi Earth and Ocean at the W Hotel Lark The Swinery (much gossip and bad press, but I guess his product is good.) I'm thinking, Herbfarm as well Growing their own - Wooly Pigs Sea Breeze Farms on Vashon Island You say you are young - don't be too offended, but if you write any of these places asking about work, have someone proofread your resume and letter - these are mostly well educated and well spoken people and your posts come off a little lacking. Again - is there a way to find out if local chefs are working with ACF? If it turns out it is just the chains, you might not want to go that route.
  20. Swing a cat and you'll find one. Ivar's Spud's Pike Street Fish Fry Etta's Ray's Boathouse BlueAcre Elliotts Flying Fish Waterfront Seafood Grill Shuckers Seastar Steelhead Diner Chinooks Wanna be a little more specific?
  21. This site has been very quiet for the longest time, so I'll just spew and see what sticks to the wall. There are a slew of new places - strangely, a bunch of relocated places. Flying Fish relocated after 15 years. In the new neighborhood of South Lake Union - lots of new commercial and residential buildings, still lots of construction and fast traffic. Sitka and Spruce relocated to West Capitol Hill. I was disappointed, but that may just be me. There is a speakeasy in the same building, as well as a butcher, a cheesemonger, and a florist. Corson Building is the splurge version. Marjorie reopened in a new neighborhood, edge of Capitol Hill/Central District - brand new building. Good early reports. Neighborhood place. Mistral Kitchen reopened and expanded - this is a pricier option that has gotten mostly excellent reports. Don't miss dessert. Luc - little sister to Rover's - and just across the courtyard. French bistro - good early reports, cocktails, simple french fare. BlueAcre - big brother to Steelhead Diner - took over the Oceanaire space in mid-town. I had a very good first experience, but the room is huge, and a little overwhelming to me. Poppy - more than a year old. Summer is a great time to experience it as there is a beautiful urban garden in back full of herbs used in the cooking. The lovely and talented pastry chef is out of the country right now, so I don't know how they are handling that, otherwise, I'd say not to miss it. Canlis - old time splurge - they have shaken up their house the past couple of years and are worth considering. Herbfarm - big splurge time and money. The theme will be all about summer. It's a long drive from town. Springhill - West Seattle - no longer new, but I am very fond of it. Mashiko - all sustainable fish sushi - also in West Seattle. A few more places are opening soon, maybe not by your visit - more from Tom Douglas (Dahlia, Palace Kitchen, Etta's, Serious Pie) and a new one from the original Matt (of Matt's in the Market.) Also a new place from Ethan Stowell in Ballard (also How to Cook a Wolf, Anchovies and Olives, and Tavolata) and one from Renee Erickson (Boat Street Cafe is her current place.) Vietnamese - Long, downtown, is a little more polished than sister Tamarind Tree (and easier to find.) Ethiopian? Lots to choose from, not sure how much difference from one to another. Two can eat for under $20 inclusive, easily. Sandwiches - Salumi, Delicatus, Elliott Bay Cafe (the bookstore moved, the cafe stayed), Tat's (new location) all within walking distance of each other at the south end of downtown/Pioneer Square. Ice cream has become almost as widespread as cupcakes. Bluebird, Molly Moon, Full Tilt, Parfait, Half-Pint as well as numerous gelato places. Bakeries - Columbia City Bakery, Bakery Nouveau, Besalu, Honore, Sugar, more opening every day. Many are in neighborhoods. Theo Chocolates are made from green bean to bar and chocolates right here - they have daily tours for a few bucks and you get plenty to taste. Beer. Wine. and now, Spirits - distillers are very new on the scene. Speakeasies and cocktails are well represented. Neighborhood farmers markets are flourishing, at least one every day (almost, anyway.) Mostly the same purveyors, some are bigger than others. I'll let you do your own link searching. I guess you didn't say if/when you were here before. I understand Toronto has a very good food scene, but I don't know what you might be missing.
  22. Not enough information for someone to give you good advice. Are you being well treated and decently paid? Do you have a good life in SLC? I hadn't heard of ACF - but I'm not in the trade either. Do you know what restaurants or chefs in the Seattle area work with the program? Are they places you want to invest your time in and that you want on your resume? Being partial to Seattle, I can't imagine staying in SLC, but that's me. Food scene isn't bad here, especially if you like working with fresh products (this time of year!) But it isn't New York either. Good luck with your career.
  23. I was thinking about jimgermanbar just this evening - great to hear they are thriving. I guess it is fortunate that you have a reason to visit WW on a regular basis.
  24. I didn't watch but a minute or two of the sports. Did catch one restaurant story out of Vancouver - about the breakfast place with lots of 'tude. One of those "fun" things for tourist to experience.
  25. I think Darienne likes a little kiss with her coffee. I like that Fran's Chocolates serves a wrapped square of dark chocolate with their drinks. A little treat for later. But pretty much any unexpected treat wins my approval. Especially hand made.
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