Marky Marc

You posting this here make me wonder if you want to cook more than you currenty think you do. If you didn't then why would you bother bringing it up? I hope I don't come off as callous but I imagine you've got the want in you already.

HA! Oddly enough her and I seem to be in a similar situation. I'm essensially going there to try and find something about food writing, like herself. I hadn't thought about blogging my experiences there but now that you mention it........... I'll think about it. Wasn't there some other kid on here that did the same thing?

Leaving you waiting for the check for almost 40 freakin minutes! I realize you're busy but give me a break. 40 minutes!?!?!?

Yeah, those chunks of shell are far less pleasant. That's for certain.

If you take the proper steps and "purge" the clams by soaking them in water they tend to release majority of that sand. ← There is still going to be some sand. There have been times I've soaked them for a couple of hours under running water in a large perforated hotel pan. They were fully submerged and rinsing at the same time. There was still sand left. That's at least how it's panned out for me with PNW Manila clams.

and you would leave all those to go to NY!!! I am jealous!!! I can not imagine just having 40 oysters to myself ever!!! ← Did I mention they were free?

ditto but give me double that please and I don't need a lemon! ← Man, I've eaten over 30 in a sitting a couple times and every time I've done it I feel like I'm on drugs or something. Totally savage. It usually at work though so it works out perfectly. ← LOL it is easy to get mentally and physically lost in a pile of oyster shells!!! I dont know that I have ever eaten my fill of oysters or clams... ← During sunday brunch a couple hundred oysters will get shucked and there is usually about 40 left afterwards. This is were I come in.

Clams are the exact same way. I've cooked clams that were literally all sand on the inside. If you want to avoid all traces of sand stick with mussles. They are much less likely to live on the ocean floor. Scallops are a good bet too.

ditto but give me double that please and I don't need a lemon! ← Man, I've eaten over 30 in a sitting a couple times and every time I've done it I feel like I'm on drugs or something. Totally savage. It usually at work though so it works out perfectly.

?????!!?! That sounds great! Where can you get that?

A dozen Kumomotos, a lemon, and I'm a happy camper.

No, I'm actually moving to Poughkeepsie/Hyde Park to go to CIA. I'll be a little removed from the city. Hour and a half by train. I'll be able to get there for the weekend but for the most part it's going to be what we eat at school (which is probably going to be fantastic, really) and what I cook at home. Judging by the fact that most students gain 15 pounds in the first year (something crazy like that) I'm probably going to be doing most of my eating at school. And it's going to be rich. But I digress, it's still not going to be good 'ol Seattle food. Home. I can't believe I forgot Salumi and those mini doughnuts.

All salmon has that grey fat on it and it always tastes like shit. It has a very "fishy" taste to it that I, personally, can't stand. There are a lot of different ways that you can filet the fish. Most places are going to skin the fish but it you're still going to get some of that grey area unless you're god's gift with a fileting knife. For whatever reason this place has decided to leave the skin on and, as such, you're going to get some fat along with it. Unadulerated, but it means you going to have to do a little work. Unless you're a savage and eat it skin and all. I eat salmon all the time and I just scrap the grey part off. It separates from the more colorful muscle pretty easily. As for the oysters, you've got to consider what an oyster is. It a bivalve mollusk that live on the bottom of the sea floor. It eats by sucking up the water around it and filtering out whatever nutrition it can. A lot of what it sucks up is going to be sand being as it laying on or buried in a bed of sand. So that explains for the grit. I can't really comment on the amount of shell left in the oyster as I have little experience in shucking oysters. When I have done it it has been pretty hard to avoid breaking off bits of the shell from time to time. Especially on oysters that are really tightly closed. The process is pretty violent, either way.

Thank you all! Keep em coming!

So I'm going to be moving to NY in less than two months and I'm trying to create a list of gastronomical landmarks of Seattle that I need to visit (or revisit) before I leave. Thus far: Harvest Vine Lark As much sausage from Uli's that I can stomach As much Vietnamese food as I can stomach Everything @ Cafe Besalu Union (never been) Blackened salmon sandwich from Marketplace Grill ( I don't like the new owners but the food is still good) That's as far as I've gotten. Any suggestions would be lovely

Work on "not taking things so personally". The kitchen is a harsh environment and too much emotion can really fuck up your productivity. You're going to get yelled at and you're going to have times were you may be put under more stress than you think you can handle. Creat a way to cope with this.

Quit

Palace Kitchen is great for some late night eating, say, after the show. My favorite bar food in town. I'm going to be at that show myself so maybe I should take my own advice. mmmmm.... lavender fondue.

Ray's Boathouse http://www.rays.com

Can't help you on the dining tip but The Cheesemonger is lovely! They'll let you try anything............ it's a cheese shop BTW.

It has been dream of mine to see something like this done where I work!

That place has been in and out of business for 20 years, it seems.

30 in the kitchen and maybe 5 of us don't smoke.

Absolutely fucking delicious. Cheap olive oil tastes good. The good stuff tastes worlds better but I have no shame in admiting that I still think it tastes good cheap.

What I found to be most amazing thing about Michy's was the service. There was almost as many servers as there were tables when I was there. We counted 11 servers at one point!