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Schielke

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    BBQ in Everett

    in Pacific Northwest & Alaska: Dining

    Posted

    Ended up in Everett during lunchtime and spotted a BBQ joint on Pacific Ave. Brickhouse BBQ is a converted residence that does some ok BBQ. They use an unattached garage as a smokehouse and after inquiring I found out they use an alder wood fire.

    I asked what their specialty was and they said ribs...looks like I was having ribs for lunch! I got an order of 4 pork ribs, green beans, corn bread, and baked beans.

    Sauce- The ribs were almost smothered in their house sauce, which is pretty good I might add. They purport to have 22 ingredients in the sauce, which doesn't really matter, but I spose it is worth mentioning. It is a somewhat thick, chunky, light red sauce. Somewhat sweet, but not sickening.

    Ribs- The flavor of the ribs was good, not exceptional. I would have wished for a smokier taste to them. They were overdone so they slid right off the bone. The bones were so overdone that they virtually disentegrated. I had an unplesant mouthfull of crunched bone to deal with at one point.

    Green Beans- sitting in some water from the can they were in.

    CornBread- good flavor, but a shade overcooked. The texture was great though.

    Baked Beans- Very good, they had lots of bacon in them and more complexity to them than most baked beans.

    Overall, I would not really go too far out of my way to check it out. If I was in the area, I would be there in a jiffy. One really cool thing was that they have a drive through window!

    Ben

    Wild Ginger

    in Pacific Northwest & Alaska: Dining

    Posted · Edited by Schielke (log)

    Last night Katie and I hit ye old Symphony for the Requiem. Beforehand, we decided to try out Wild Ginger for the first time. Since time was somewhat short, we opted to sit in the bar and grab a bite. We went to the upstairs bar, which is non-smoking (yay) and plopped ourselves down at the two available seats right up at the bar.

    Our bartender was great! He was very enthusiastic about the food and offered tips on ordering. He mentioned half orders that they can do since the portions are way too big for one person. Once we took in all the info, we ended up ordering: Peasant's Chicken satay w/ peanut sauce, Wild Ginger Fragrant Duck (1/2 order), and an order of some off the hook (I don’t remember the name) green beans. Our bar neighbors were so friendly and offered us a taste test of their green beans. They were so friendly I was surprised to hear they were from New York :raz::wink:

    Peasant's Chicken Satay- Good mild coconut flavor that did not overpower the flavor of the chicken. Nicely grilled and was great with the spicy peanut sauce.

    Fragrant Duck- Came out with a bunch of cilantro (word up to the cilantro thread) that mixed with the smell of the duck...this really was nicely fragrant. The duck came with four little steamed buns to eat it with as well as a plum sauce and Sichuan peppercorn salt (wonder if it is real...I have no basis for comparison). You are supposed to get a piece of duck, some sauce, some salt, some cilantro, and sandwich it in a bun. The rich duck and crispy skin were a very nice mix with the sweetness of the plum sauce, while the peppercorn salt made it pop a bit. Good stuff.

    Off tha hook Green beans- I couldn’t find these on the menu, but they seemed to be prepared in a Szechwan style. A good blend of spicy and rich. I think that there was some pork in the dish, but can't confirm it. They might even be deep fried before stir-frying.

    During the meal, our bartender gave Katie a sample of some Mango Daiquiri, which was quite lovely and we would have ordered a whole one if we hadn't been drunk already. :wink:

    For dessert, we went with the blackberry sorbet swirl dessert. Our bartender had recommended it to our neighbors, who were thoroughly enjoying it. It was a swirl of blackberry sorbet and vanilla ice cream. This had shavings of lime zest on top. The texture of the ice cream/sorbet was very good and the flavors were nicely intense, although I might have wanted even more vanilla flavor.

    I don’t know why it has taken me so long to eat at Wild Ginger, but I am happy that I did. I do think that we had a better experience in the bar than we might have had at a table. Since Katie works within two blocks of it, I see myself going back in the near future for a light dinner.

    Ben

    Edited for some bolding

    I LOVE cilantro because...

    in Cooking

    Posted · Edited by Schielke (log)

    My problem with it is that local supermarkets tend to sell it in like one pound shrink wrapped packages.  I get to use a half ounce or so and the rest turns black and gloppy in my fridge.  :angry:

    well duh, you're not using enough. :biggrin:

    I have the same issue when I buy it. I think we should all send our unused cilantro to Torakris. It could be an article under the Larb-Proliferation act.

    Ben

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