Schielke
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Posts posted by Schielke
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Once again, great report guys! How many more meals will you team up on?
Ben
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There is a Pegasus pizza over here in kirkland. We had a nice pizza from them once and will probably go back. Almante sounds great, I will keep them in mind!
Has anybody tried Dan and Dave's pizza? They just moved into a new shop over in Krikland and I havent gotten around to trying them out. I dont order much pizza...it goes straight to my thighs.
Ben
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Man, brussels sprouts rule. I havent had them in some time though. I loved to pick them off of the green giant's arm when I was little.
A nice use of them is as a garnish. Take the individual leaves and tear them off to use as a garnish.
Ben
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Yes, the recipe in the back of "The soul of a chef" includes a significant portion of butter for the sauce. The sabayon does not include any butter though.
Ben
p.s. I also recall reading that Thomas Keller is all about butter and he uses a ton of the stuff. For instance they keep cooked meat warm in a bath of butter while it rests. I guess that this is not really "added" into the final dish, but it does have an effect.
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I think that xxx has their own root beer, but I am not sure. I remember liking the root beer there at least. I remember the burgers being pretty big and dense in the meat/cheese dept. Think 'gut bomb'.
Ben
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sniff sniff, Suvir.
Ben
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Cool,
I would watch it! Let us know when it airs.
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Now, I am even more excited than I was before. Great report Coop!
Ben
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The U-dist burgermaster has gone way downhill. Not worthwhile anymore.
Bellevue and Aurora (about 100th) are your best bets.
Ben
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Have you ever tried a "Built to Spill"?
It is basically a Screwdriver that is served in a hollowed out orange.
It is also the name of a bitchin' band.
Ben
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The Irish Car Bomb is always fun:
1/2 pint of Guinness
Shot of half Jameson and half Bailey's
Drop the shot like in the Dr. Pepper and chug it quick. It will be nice and creamy and f*@! you up.
Ben
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You better watch it buster, my daily average is higher than yours.
Ben
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Was this meal a dinner or lunch? If you got the chance to experience both, do you think that there is much difference between the dinner treatment vs. the lunch?
Ben
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I wonder why they specify "Dairy Free Ravioli" on the menu.
Any insight?
Ben
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I will be heading West in the near future...well actually north but you get the point.
I will be visiting Vancouver the weekend of Feb 15th and have secured my reservation at West. I am really looking forward to this meal, from all of your accounts it should be great. I wish I could bring my camera for pictures, but it broke recently and I am spending some of my camera replacement money on dinner at West.
I hope to make it to Lumiere for some of their bar fare on this trip. My next trip will have to be to Lumiere...unless I want to go to West again.
I also would like to note that Jonathon and Coop owe us each a report on West.
Finally, I just noticed that this was my 1000th post on eGullet!
Ben
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So when are you going to try the fugu klink?
Ben
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Sushi tipping and douglas pimping
The douglas info is at the end of the sushi tipping article. Apparently he is going to have is own radio show on Saturday afternoons on KIRO.
Ben
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I love rice pudding in all its forms. My mother would make it fairly regularly and I would go nuts for the stuff. She had to warn me not to eat all of it or I would get in trouble.
Tonight's project: Rice Pudding.
Ben
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Snoop Dogg is a Tanquery fan
"Tanquery and Chronic, man I'm f***ed up now!"
-Snoop D-o-double-gizzle
Ben
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It is sitting on my Tivo right now waiting for me. I managed to watch about 10 min of it before I left for work though. The boy was annoying, he was trying to pass himself off as some big shot from his neighborhood. Not nearly humble enough.
Ben
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Unfourtanely no, my camera is still broken and I haven't been able to do so. Nuts!
As soon as I resolve my camera issues though, I am all over more pics. Just for you Suvir!
Ben
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err, I am not sure if I should be reading into that keilbasa comment.
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Nightscotsman and I had a fun Ice Cream making session about a week ago. Here is what we made:
Blue Cheese Ice Cream with Fig Compote-
The blue cheese we used was Roaring 40s Australian Blue, which is fabulous. The resulting product was very tasty and was great with the fig compote. Small servings were a must though, it was a very strong flavor.
Chocolate Malt Ice Cream-
This was lovely. We added Horlicks powder to the base mixture before we poured it over the chocolate. The subtle maltiness was so very good. I need to make some more of this.
Coconut Sorbet-
This sorbet was nearly an Ice Ceam in texture due to all of the fat in coconut. We made this one using the ol' freeze and stir method, which suited the texture of this sorbet.
Grapefruit-Rosemary Sorbet-
This one hit you with a shot of Grapefruit and then a seperate shot of Rosemary. It was very interesting how the two flavors were almost seperate. We made it by infusing fresh Rosemary into the syrup, which was added to fresh Grapefruit Juice.
Pineapple-Maple Ice cream with Pecans-
Nightscotsman prepared the Pineapple the night before by poaching it in Maple syrup. We could have stopped there and just gorged ourselves on pineapple though, it was so good. The base was made with a custard and the same maple syrup used to poach the pineapple. We cubed the pineapple and chopped the pecans. These went in at the last minute. This one was so very good that I am wishing that I had not let Nightscotsman take the leftovers home.
I am thinking of making something tonight. Perhaps a dark chocolate Ice cream or a Butter Pecan or something. I need to look up some recipes.
Ben
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I bet you could make a really fun home movie. Peep death or something like that.
You could also play a morbid game of chubby bunny.
Frankly, I just like to play with them. They are so cute!
Ben
Passionfruit cordial
in Pacific Northwest & Alaska: Cooking & Baking
Posted
Yeah and you can look at that sweet sweet markup...ouch, my ass!
Ben