rmockler

Haven't seen this pop up recently in this forum, but here an interesting article re: recent developments here with the ongoing issues surrounding raw milk, food inspection in general, and, by extension, the role of small farmers in our food chain. At least as told here, the state is cracking down on microdairies who don't play by the rules. What do folks think about this?

I believe that both "leavins" and "munchies" are thoroughly proper terms, as well. I know I have an elk steak recipe from my mom that uses both. I'm thinking "gibbles" is much more expressive, however, and hope to co-opt it for my own use, unless it's been secretly trademarked/patented/otherwise protected by a conglomerate.

So .. i just called them (why didn't I think of that earlier?) and they ARE open. Yes!

We had become a bit dependent on the TT for all kinds of needs -- casual, fancy, guests in town, etc. Alas, they had some ... trouble ... recently and were closed for a while. Anyone know if they've re-opened yet?

Well .. I missed the first one, but clearly now must review, given the inspiration it has provided others! Not to mention the lead-in to this one. Wheeeeeeeeeeeeee

eG's beauty, power and influence appear to stem in large part from the way it brings pros from the restaurant, food publishing/writing, and related industries together with a wide range of people who care about food but are not in those industries, while also providing opportunities for people to mingle, communicate and learn within their own tribe(s). At least that's why I love it. The unfortunate Psaltis thread, was, for most readers, primarily a provincial and uninteresting (other than its train wreck qualities) debate among the pros. (Pros in the "part of the industry" sense of the word rather than the "behave with a level of decorum, restraint and intelligence intended to always move our work forward" sense of the word.) There are already a great many rules, regulations etc. here -- most of which seemed quite comical when I joined last year, but which I must admit seem to generally help smooth things along. The Psaltis thread got out of hand, and there was some bad behavior, but the rest of eGullet went on in its glorious way. Outsiders viewing the forum will surely think poorly of the place, but there is plenty of good to counter that and it will fade. It seems that, on the basis of that evidence, unless eG wants to change its mission, the rules are fine as they are. It would be a shame to see the problem made visible by the Psaltis thread (narrow provincialism, in the professional sense) made more likely by an action that reduced the variety and volume of eG members. Clearly, that's not the intent of the suggestion, but just as clearly it could be a consequence of its implementation.

Oh .. strongly suggest you post this query in the spirits forum, as well. As someone who does drink and appreciate a wide variety of whiskeys, whiskys and brandies (which covers the bulk of your "brown liquors"), but the spirits forum has your world class hands down serious drink experts, a number of whom are also clearly fabulous cooks (and probably bakers) and might have much to offer. The bottom line, it seems to me, though, is ... it's like any ingredient: if you're going to use it, you have to find a way to come to it on its terms and understand its varieties, nuance, flavors and uses -- or just the way it works even for the uses you have in mind (which heaven knows are noble!). There is no all-purpose brown liquor to any greater degree (probably less) than there is all-purpose chocolate or red wine.There is such a huge variation in taste in brown liquors that some will be right for some things, others for others (and some not at all, of course.) Pecan pie + Knob Creek makes perfect sense: flavors that evolved side by side in time and place. Other combinations (pecan pie + Laphroig, for and extreme example) would be appalling. Am eager to see the recipes, myself

Don't forget Kolbeh, which used to be open for lunch at least. Great Persian food that I hope is still there. Much expanded in recent years with dancing etc. at night. Try any of the dishes with the ground walnut + pomegranite sauce, or the barberry rice, or pretty much anything, really.

Anyone know if they have a web site? I can't seem to find orange bitters at all here in Seattle, and yearn for them!!

Has anyone tried the gins from Bendistillery? Bendistillery Spirits Page I tasted one a couple years ago, and was quite impressed, though now don't remember which or much else about it. Nice to support the semi-local team, though, which makes me think I should try again. edited to spell the distillery name right

One key issue, at least in Spanish morcillas, is whether it was made with rice, onion, or both as a filler. This has a big effect on the texture. I have a scan of an old Spanish cookbook chapter full of morcilla recipes I'm happy to share, if you're interested (and can read Spanish.)

I agree that's something to consider. What I usually do if there are two things in one category that I really want to serve is to add a third in the same category. If they are all three part of the same course, I'll think of it/serve it as "Whatever Three Ways" or "A Trio of Whatever" -- usually served on one plate. I don't know for sure why, it just seems right. Maybe it's a feng shui or zen thing. It sounds like you're thinking in terms of different courses, and I do that sometimes, too. It's a fun way to eat. As an example, maybe you would serve the shrimp dish, then the mussels, and then a crab cake, soft-shell crab, or other crab dish. I would stick with shellfish though, since you've got that theme going. We are always trying to make a case for red wine, so maybe a Pinot Noir with some of this... That is not appealing to everybody, though. Since the two dishes you have decided upon are spicy and/or herby, for a white wine a Riesling would be good. Bubbly is another idea. Were you thinking of matching up a separate wine with each course or going with one wine to see you through? ← If the firsts are really crustacean sampler, and you're in Vancouver, seems like oysters on the half shell would provide all sorts of nice balance to round out the trio -- taste, texture, temperature. And they'd go well with the Riesling or bubbly or maybe (have never actually had with oysters .. ) some kind of dry-ish and exotic gewurtz.

Many asian markets, particularly Vietnamese/SE Asian, regularly have frozen goat meat, at least, though often in fairly random cuts. I live on North Beacon Hill, so see it at Lam's Seafood (around the corner from How How, which also has it). In the past I have seen it at Seattle Super Market (farther south on Beacon ... past the VA). I think it appears at Uwajimaya now and then .. .. anyway, the short answer is: SE Asian markets! Good luck ... what you cookin'?

... but that as a faithless person, the closet thing to religion in my life is food. I did greatly enjoy the column, though by the end I was thinking something that this comment truly solidified: human beings, even agnostics (count me in, every other day) have a deep need to a) create comprehensive belief systems, and b) include food or, more accurately, eating, in them ( of course!). Talk to your neighborhood's impassioned vegan, or your own teenage daughter who just discovered vegetanarianism, or your grampa who's eaten meat all his life, damn it, because the good lord put the animals here for us to use to our best abilities! Scratch the surface of nearly any of us on egullet, and you'll find, somewhere, an irrational, passionately-held, quasi-mystical belief system related to food. The good news is that those of us who center our new belief systems on food, even the dreaded vegan neighbor, at least haven't displaced all that religious fervor to politics!

They were indeed the best ever. That building is being rehabbed, at long last, as the new home of the Wing Luke Museum. A fine idea, but a shame to lose a neighborhood treasure, too. Speaking of rehabs, for some reason today was the first day I noticed that the Hong Kong building has also broken free of the usual ID property/history binds and is also being rehabbed, which will bring much light and wonderfulness back to that block.

AND, Beacon Hill will someday in the not-so-distant future also be the home of a Sound Transit station! What more could you ask for? If you come to our little 'hood, though, would you also please open a sweet, small, dark, classy little bar to boost your margins and soothe our souls? Pretty please?

Oh .. if you want BBQ you might want to go directly to the BBQ source, vs. a general caterer. It's been a while since I did this, so I'll leave current recommendations to others, but there's lots of options. R&L, Jones' and Willie's Taste of Soul just got a write-up in the weekly; I can vouch for R&L and Willie's, though still have missed Jones' somehow. Most of the good BBQ joints cater, and even have portable smokers to bring on site. When you go this route, you get real BBQ, authentic sides, and an all-around experience. That's my two cents anyway ... best of luck. Weekly Link here: http://www.seattleweekly.com/features/0327/food-bbq.php

So .. my question, as a once- or twice-a-year ice cream maker, is: what's wrong with the cheapo Rival-style version with the ice and the rock salt? I much prefer this to my cuisinart. Given how infrequently I make ice cream, it's a bit of a hit or miss for me perfection-wise, but I can't imagine that's the machine's fault. Anyone have any beef with these little guys, other than the ice and rock salt hassle if you use them a lot? Are my aspirations to making perfect ice cream for naught unless I shell out for a big machine?

There's good bus service to the general vicinity up and down Esplanade from the F.bourg Marigny/French Quarter zone. BUT I was a tourist, and this is the one I found, so there may be others, too, since Willie Mae's is right off Orleans St., also a main thoroughfare. My advice: walk if you have to. (We actually walked "home" to the the French Quarter after lunch and it wasn't bad at all.) Do note that this is all a daytime activity! And enjoy.

So, I would say get there by 11:30 AM. ← And so we did--and thank you again for this thread! We missed butter bean Monday, but made it Tuesday. The chicken is as perfect as you said (and on Tuesday can be had with fries, though that would mean missing the red beans and rice, which would really not be a good idea.) The fried pork chop was a true revelation -- terrifying to see, at first: "Oh, it's thin and breaded and fried, I bet it'll be all leathery and dried out," part of my brain naievely thought, only to be set right by the first bite of crisp, tender, juicy, perfection. Two other notes: I would recommend against ordering the green beans, which are fine but not transcendent; and a walk, or combo walk/bus ride, up Esplanade from the French Quarter/F. Merigny, is a great way to get there if you're car-free, as well as a great way to deal with some of the consequences of NO eating.

Wow! So we are in NO for a wedding and plotting 1.5 food-devoted days, one of which is Monday. (Butter beans, mmmmmmmm.) The question is: you folks say get there early .. but what constitutes early in these parts? We'll do what it takes. BTW: this eating NO thread may be providence's greatest blessing to our household in the last many months. Thank you!

Creme de Cassis too close/sweet? On the other end of the spectrum, how about gin? That would liven things up--herbally, bright .. yum!

I'm new to these in the last 2 seasons myself, and in love. One thing: if you have just about any Chez Panisse cookbook you'll find some related recipes, though I must admit I haven't made any of those. What I have done: chop into very short pieces, braise for a bit (just in water and salt), then sautee in olive oil, and sprinkle the resulting deliciousness over a late spring pot roast (already aromatic with some cinnamon mixed in with the stock/wine/etc), potatotes, gravy and baby carrots and turnips ... that made everyone, including my 12 year old step son, very happy .... Also, last night: steamed whole curls, or scapes, or whatever they are, then used them as a decorative AND tasty element of the main course's plating -- orzo with roasted asparagus, sicilian marinated tuna (onions, oil, vinegar, sugar, mmmmmm) -- I just set the curls on the plates, all pretty, then put the other two items, neither very colorful (tuna was albacore .. and it gets cooked in that recipe) on top, and the garlic lent its beautiful green swirliness to the proceedings .. along with its aroma and taste (nearly all guests ate most of the garlic, too).

I read reviews in both ... Stranger and Times? .. I think and have also been eager to go. Will be interested to hear of others' experiences. I take it you didn't get a sense of whether they had a list established, so you could have, say, gone and had a cocktail elsewhere (or slept in your car, or enjoyed the thrills of Wallingford, or whatever ...) and then shown up later with some actual hope of having a table? Were you to sit on the stoop?

Random bitters note, but in the spirit of this discussion: I do'n know much about cocktails, but I've always loved bitters (try Angostura 'n' apple cider some day) and lately have been experimenting particularly with cocktails that use their little bit of alchemy. Last night, with Gin and limes on hand, decided to look to cocktaildb for guidance. Found the Hong Kong Cocktail: 1 oz Gin, 1 oz Dry Vermouth, 1/4 ounce lime juice, dash o' bitters, dash o' sugar. This was a really swell drink, I have to say, and its swellness was clearly (and by taste test) a result of the role the bitters played in simultaneously making everyone play happy together AND adding their own aromatic fun to the Gin and Vermouth tango. Still trying to get a handle on what to do with my bottle of Peychaud's ... though it is awful pretty in sparkling water .... [edited for typos]