Marky Marc

So I went to Rocking Wok today to try the 1000 layer pancake that y'all are raving about..... I don't see what's so special about it. It was a mess of peppered puff pastry. The texture was nice, I guess. The flavor was mediocre at best though. I also had the mixed meat (?) friend noodle, which was recommended. It was decent but, once again, nothing special. I'll go to this place in pinch. Say, I'm in Wallingford, hungry, and only have $10 cash, I might go back. But I'll never seek this place out.

I've heard that SCCC is is about to - or has just begun a bachelors program. Also, that in the works is a CWU bachelors degree at the Edmonds CC campus. ← That would seem to conflict with the charters for the schools - and really piss off the University system. As it is, they are complaining about the lack of quality transfer students. But here is an article confirming the possibility: Oct 2005 Very interesting. ← I just heard the other day that South Seattle CC might be starting a program where you could get your BA in Culinary Arts.

There is also one on the top of Queen Anne. I haven't been but my girlfriend has and she says it's awesome. 224 W Galer St

Repeat after me: "I'll have a pain au chocolat and a ginger biscuit, please." Quiche, not quince, or that's a very unusual dish. ← Woops, obviously I meant quiche. Hahaha. and ok, ok, ok... I get the point. I'll get the freakin croissant next time. Holy shit.

For Seattle I'd have to say a tie between Harvest Vine and Lark. I'm leaning more towards Harvest Vine.

Yeah, it's pretty good. Their quince lorraine is easily one of best I've had. The cardamon pretzel was pretty good too. Nothing to write home about but pretty freakin good.

I second Baguette Box

Those rags are a way of life. There lightweight, heat absorbant, and totally malleable. I am a horder myself. When I get a new bag of them I'll take the bag of 40 or so and neatly fold them all and place them in piles in the corner of my saute station. I have one that I use as a wet rag (usually soaked in quaternary ammonia) to clean everything off, one for both sides of my station. One to grab the handles of my pans. One to dry them off when I'm done cleaning them. And one that I hang one the back strings of my apron that I reach around to use to dry off my hands or clean my knives. So at least 4 working towels and pile of them to go through. I surprised noone has mentioned that there are many cooks out there can snap these things so hard that it'll make you bleed. I work with a few guys that can snap them so hard it sounds like a freakin gun going off. They'll get angry sometimes and snap the hanging dinner order tickets and blow them to pieces. I actually did get snapped in the calf once so hard that it bled. When the testosterone really gets flying, guys will compete by going 1 to 1. One guy hits the other, then they switch. Usually hands or legs. It's really pretty stupid.

Darn it! And I threw that 1/3 of my left index finger nail/nailbed away Oh well. It'll grow back ← Hey, same shit happened to me. It did grow back though, thankfully.... well.... sort of. It still works anyway.

5909 24th Ave NW, 789-1463. Wed-Sun 7 am-3 pm (Ballard) ← I'm there tomorrow. It's amazing how you can pass by something a million times, never notice it, only to find out the have the most amazing _____. I love that.

That's exactly the idea my friend................ uh, how do you know where I work?

My personal recommendation would be to just start out with a decent chef knife and get the peices that you need as the come. You can get this and that and the next thing and be prepared for everything the truth is that you're not going to be preparing everything for one, and two wherever you work is going to have a variety of different tools for you to use for the jobs you need. I mean do you really want to have to carry a box of shit with you everytime you come to work? I know I don't. I have a bag full of stuff. Full of it. Biggest one I could find. The only things I ever take out of it are: A: my 8" chef knife B: my diamond sharpening steel C: a serrated bread knife D: and on the occasion I'm feeling fancy, I'll pull out my Kershaw vegetable cleaver. Of course it all depends on where you work as to what you'll need, but I rarely need more than this.

How reliable is that report? I can't imagine any restaurant paying $10,000 for a recipe. I can imagine paying that much, or more, to a restaurant consultant to design a menu that fits a particular restaurant. ← Don't ask me man, I just work there.

Oh wow.....

What is this sous-vide everyone keeps referring too?

Where is this place? I live in Interbay, so there's really no reason why I shouldn't hit this up.

Is there anywhere in Seattle that is dabbling in this? I'm terribly interested in this but can't quite afford dinner and a plane ticket. Anyone know of anywhere? Thanks, Marc

That place I work at bought a recipe from her from $10,000 (so I hear) that was just mind blowingly meh. It ended up getting pulled off the menu within a month it sold so badly. Also, I guy I work with worked under her a few years back and described her a quite the bitch. So, I suppose I haven't gotten the best impression of her. I've never been in impressed by Dish D'Lish either.

Now I'm hungry.

Your last sentence is intriguing - can you expand on it? Both are local schools - so what is the difference between best cooks and most knowledgeable - who's food you'd want to eat and who you would ask a question of regarding food preparation, history, business? ← That's pretty much what I mean. If I wanted an explanation on practices of a foie gras farmer I'd ask an SCCC grad. If I wanted to sample a decent bearnaise I'd ask a Art Institute grad. In my experience it seems that SCCC grads know more about food, where Institute grad know more about how to cook. Does that make sense?

I'm in a similar boat as herself. I'm a couple month shy of 25 and I'm looking for a culinary school. My bottom line was to have fully rounded (Business and cooking) education. I don't know what she is looking for but I wanted a bachellor's degree, and there is nowhere in Seattle that offers one. It seems that different schools around seattle focus on different thing but noone offers the "whole picture". Which is why I've applied out of state, CIA actually. That being said, the best locally schooled cooks that I've worked with have come out The Art Institute. The most knowledgable have come out of SCCC.

Damn....... I am very jealous!

Blood sausage is legit in the US. I had some a few months ago.

Why don't they and joint advertise with the producers of the new Pirates Of The Carribean flick? If I were 13 I would be all about the scurvy donut............ or a brand of cigarettes called Tumors, for that matter.

Put a few theads of saffron in the pocket of someone's chef coat. When they wash it (if they haven't found the thread) it will leave a big yellow stain of the coat. Doesn't come out easily either.