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Schielke

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Posts posted by Schielke

  1. That site is wacked.  2.5g protein per 1/2 cup??  My rice package says 5g per 1/4 cup.

    Its not a competition, folks.

    In the larger scheme of things, keeping in mind modern sensibilities, wouldn't you rather eat something because it tastes great than because you'll live longer? I know I would.

    I eat pretty healthily -- my cholestorol count is 120 and my blood pressure is 110/70 at age 31, among other things. Wheat grass juice might be good for my long-term well being, but wild horses couldn't make me drink it on a regular basis. Ditto with brown rice. I'll eat it every so often, but I wouldn't recommend making a risotto with it.

    eeek! brown rice shrimp risotto...sort of on par with pad thai -- Roxanne style.

    SA

    I think that both rices have their virtues. Brown rice has a really great nutty flavor, but it can have a texture that is incompatibale with many dishes.

    White rice has a lovely texture, but not too much flavor. I would, however much rather use it in virtually all rice dishes.

  2. One of the health benefits that brown rice offers is the increased dietary fiber and fat. The refining of white rice gets rid of these benefits.

    Not to say that white rice is bad for you though. I do believe, however, that rice portions are crazy in the states at least. A usual portion around here in Seattle is like the size of a baby's head!

    Ben

  3. And, what does she mean by: "U.S. law prohibits making certain cheeses from non-pasteurized milk."

    I am sure Fat Guy could say it better than I could, butyou can not import, buy, posess, or fondle raw milk cheeses that are aged less than 60 days inside the United States.

    Nuts!

    Ben

  4. sweet sweet bbq pork. I ordered four of them yesterday.

    Note: He takes cash or check, no cards. I had to go to viet wah and get some cash back to feed my addiction.

    Also Note: Viet Wah only lets you take cash back if you buy more than $20 of stuff. They were nice and let me do it with $10. I ended up with a huge tin of cookies. yay!

    Ben

  5. I can't remember when I have ordered it recently either. At some point I decided to stop beating around the bush and eat my tuna in sushi form. :raz:

    You might want to try Oceanaire Seafood Room. I have yet to go there, but the grapevine says big fish portions in a nice atmosphere. I would expect a good tuna dish.

    Another possibility is Seastar in Bellevue, I went there once and had a fairly good experience. Again, no tuna, but they too may do a nice preperation.

    Ben

  6. Sadly, my friend has to leave for Kansas City this weekend. So we had our final Indian meal last night. We decided to go to Shamiana in Ravenna since it was close by and I was curious.

    The first part that struck me when we walked in was that there was not a single Indian person working there. The menu tells you that the owners grew up as american children in east pakistan and have lived/toured the subcontinent for a long time before landing in Seattle. We were immediately interested in how the spicing would compare with the other places we tried.

    The menu was a little more varied than usual, which is due to the focus on not just Indian cuisine, but others in the area too such as pakistani bbq. Also note that everything on the menu was more expensive than the other places...which put Shamiana under a microscope right away.

    We ordered vegetable cutlets, plain and traditional naan, mattar paneer, saag paneer, and tandori chicken tika. I ordered a chili infused lemonade to drink.

    Chili infused lemonade- Very good indeed. It had a very nice blend of sweet, sour, and hot. I think I will experiment with this at home and try to replicate it.

    Vegetable cutlets- I enjoyed these since the vegetable filling consisted of nicely spiced vegetables that were not all mashed up together. The texture of the dish worked very well, I would get a nice creamy potato in one bite and the clean burst of peas in the next.

    Naan- a shade too crispy, the traditional naan was glazed with ghee (clarified butter) and sprinkled with some seeds that I forget the name of. It looked really really appetizing. Parts of it were delicious, but other parts were burnt a little and too crispy.

    Note: we also received a creamy cucumber dipping sauce for our meal, which was nicely cool, but I missed the cilantro and tamarind chutney that i have grown accustomed to.

    Mattar Paneer- This version looked more like the one i cooked the other night. The tomatoes were chunky and the dish was a little soupier than other places. The flavor was still very nice, but it seemed a shade weak on the spice side. I think the tomato presence was a bit too strong. The paneer was not made in house and while it was in nice even cubes, I would have preferred the smoother taste of homeade.

    Saag Paneer- This was the first time I have ever had this dish and I really liked it. The spinach was nicely cooked into a creamy gravy that was delicately spiced. The same paneer was in this dish, I would have preferred homeade.

    Note: The above two dishes came each in seperate dishes by themselves. No rice was included with the cost of the dishes. The waiter then told us that it did not come with rice and we could order some if we wanted. Policies like these really annoy me, especially when it is at a more expensive place. Honestly, how much does rice cost to put on a plate, certainly not the three bucks they charge.

    Tandori Chicken Tika- This dish came with rice, go figure. The chicken used here was of much better quality than other places I have had this dish. The flavor was good, but I have had better. It was on the expensive side too and was not a very good value.

    Overall, I had a mixed experience. I really enjoyed my meal, esp the vegetable cutlets and the chili lemonade. Shamiana would be really awesome if they 1) lowered their prices a bit 2) Included a small bit of complimentary rice 3) offered cilantro and tamarind chutney.

    Ben

  7. Surely I do know that our salmon, crab, and halibut is distinctive...surely.

    So if I were to use good locally available ingredients and prepare them in a classical french style, would I be making northwest cuisine, or french cuisine? Or would I be making northwest french?

    I am trying to grasp this because people ask about where to go when they are in town for great northwest dining. There are a few wonderful resturaunts that do the local seasonal thing with great success, but they cook in a style that isn't really northwest. Cafe Juanita in Kirkland for example uses local, seasonal ingredients, but cooks them in a northern italian style. I would be hesitant to reccommend this place to somebody who is looking for northwest cuisine since it may not meet their expectations.

    Is northwest cuisine just local and seasonal or does it also include a type of preperation?

    Ben

  8. Will do with the tomatoes. Even though they were a rough chop, everything turned out very tasty!

    I did try the paneer plain and loved it, it has a nice creamy texture and a very subtle sourness like a toned down yogurt.

    The store bought paneer only has its firmness and ease of use going for it. Homeade all the way when I have time!

    One other question, a few bites of the dish resulted in chomping down on a cardamom pod, which resulted in pure cardomom flavor that was too strong. How do you deal with whole spices in the dish that could result in a suprising bite?

    Ben

  9. From the way you describe the included wine service, it almost seems as if a winery might be paying them (or not charging) for having their wines featured at an herbfarm dinner. It seems like a good way to promote your wines. And a good way for the herbfarm to make some extra money.

    I wonder...

    Ben

  10. So I finally made the Mattar Paneer last night! I am happy to say that it was a success! It tasted so good, and now that I have cooked it once, I believe I have soaked in a large part of the technique.

    A few things I noted/learned

    1. Paneer- we tasted it with three kinds of paneer. 2% milk paneer, Whole milk paneer, and store bought paneer. The 2% was not very good, it had a decent texture but the flavor was slightly off. The whole milk paneer was by far the best. It had a lovely creamy texture and the best flavor of the three. The store bought paneer was fairly good, it was very firm and almost bland. The only advantage of the store bought paneer was the convienence and consisitency of it.

    2. Tomatoes-I need to chop the tomatoes smaller next time. my resulting dish still had recognizable pieces of tomato in it. I think that smaller chunks will result in a much more consistent texture.

    3. Spicing- Be sure to have all the spices ready to go at the start. We had most of them ready, but one we forgot about and had to madly grind them up! :laugh:

    4. Guests- Invite more people over to try out this dish since it is so good!!!!

    Suvir, thank you so much for the help! I cant wait to start experimenting with the other recipes you have posted.

    Ben

  11. What amazing menus! It was a delight to read them and imagine how everything must taste. I now know that I must seek out a meal of this style and caliber.

    I am glad to hear that there are instances in western culture where we can experience something as grand as this.

    Thank you Suvir,

    Ben

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