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Schielke

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Posts posted by Schielke

    Ice Cream Floats

    in Ready to Eat

    Posted

    Yeah the Thomas Kemper is a pretty good product. Much better than the average 2 liter brand.

    I really like the root beer at The Ram here in Seattle (and Spokanne too I think).

    Ben

    Parsnips

    in Cooking

    Posted

    From the Chapelle show: "What the f*!$ is a parsnip?"

    I dig parsnips, they certainly have a distinctive flavor and I can understand why some may not like them. I enjoy mixing them up with some potatoes, onions, and carrots to roast along with a chicken.

    Ben

    Brasserie Margaux wine dinner

    in Pacific Northwest & Alaska: Dining

    Posted

    I think that the issue in question used a bunch of different writers to cover all the french restaurants. Who knows if the writer is credible or not. Perhaps she caught them on a bad night or perhaps she is a tasteless heathen!!!!!

    I have no opinion since I have not eaten at BM, but I know some people who have good taste and like it.

    pssst, that is you guys. :wink:

    Ben

    Corkage

    in Pacific Northwest & Alaska: Dining

    Posted

    I think in Washington, the key part is 'passenger area'. If you stick it in your trunk, it should be cool. People with hatchbacks though should be careful, since it is an open area to the 'trunk'. I have a little smuggling compartment in my outback that I use to get around this.

    Ben

    Corkage

    in Pacific Northwest & Alaska: Dining

    Posted

    I recall reading that it was either a new policy or a new place. How is that for helpful? :raz:

    Tighe, I can't wait for your review! I have been meaning to get a dinner there for some time, but money has been a little tight lately. The cooking class has been at the front of my mind recently. I am planning on giving him a ring pretty soon. I prety much have dropped the ball on this one. :raz::biggrin:

    Ben

    Corkage

    in Pacific Northwest & Alaska: Dining

    Posted

    My only problem with corkage fees is that they've gotten so high.  Most of the upper end places are charging at least $25 these days, which to me is a sure sign of trying to defend an overpriced wine list.  It seems like $15 is should be entirely adequate.  I'm getting tired of places who feel like its OK to not have anything on their list for under $50 (Canlis!).  I totally understand restaurants who won't allow you to bring a wine that they already have on their list.

    One of the other things DR mentions is the issue of taking left-over wine with you.  I've never had a problem with doing that whether I brought the wine or bought it from the restaurant.  I was at Mistral this weekend and we had two bottles of wine, but finished neither.  They wrapped them for us to take with.  Now, you're legally not supposed to have open containers of alcohol in the car, but that doesn't have anything to do with where you got it from.

    Hey, now you are on the hook for a Mistral write up!

    I do know that corkage at Mistral is $25 a bottle.

    I have also heard about a place on Queen Anne where corkage is $10 and their markup on every single bottle of wine is only $10. An interesting concept.

    Ben

    TDG: Desperate Measures: Dessert Excess

    in Cooking

    Posted

    I made these this weekend for a b-day party. They turned out fabulous! I was so very impressed with myself...even if the recipe is pretty simple. I left some sitting on the counter for Katie and shortly thereafter recieved a phone call from her that could have been misconstrued as lewd or suggestive.

    They are such a great chocolate fix. They contain a lot of chocolate, but it is lightened with the highly beaten eggs. This recipe truly is a winner and will make it into full time rotation.

    thanks!

    Ben

    White asparagus

    in Cooking

    Posted

    asparagus white and green are two different aminals (well actually vegetables)

    white asparagus has an undelying bitter quality which when cooking can be tamed and broght into balance with the rest of the vegetables flavor prophiles; thus we add sugar and citrus to the cooking medium to bring harmony within the vegetable. 

    with regards to the sous vide or "uncle bens" boil in a bag technique the asparagus will not turn to soup or mush if you watch and keep track of the waters temperature

    when cooking in this manner the temperature cannot exceed 190 degrees, and i prefer cooking closer to 170 degrees

    our cooking results which led to cooking in the bag is do to a need to concentrate flavor, have less clean up, allow the kitchen to work for us while we are doing other things

    we also use water baths in ovens set at low temperature to cook for extended periods of time to create intensely flavored procucts from vegetables cooked twenty four hours, to fruits to meats and yoghurt

    yes even yoghurt will caramelize and not curdle in a gentle environment over twenty four hours

    time versus temperature  if you can have your kitchen working twenty four hours a day rather than just the 15 while you are in it your productivity grows exponentially while your actual labor decreases allowing more time for research and creativity

    cheers

    Cool, thanks for the recipe. I will try this out sometime.

    Ben

    Ice Cream Floats

    in Ready to Eat

    Posted

    A&W is around in some guise up here. On the Mukilteo speedway, they have an outpost as part of a Gas station. I have yet to try it out, but will now make a point of it to let you know if it is worthwhile.

    Ben

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