malarkey

Try using scissors works great for cutting down the back, cleaning out the poop and leaving the shell on...

oh yeah, I left that one out also: cheeseburger & fries = definitely beer.

Heartland cuisine = Rocky Mountain Oysters? I remember "oyster frys" as a kid. I ate these things not knowing what they were LOL.

QUOTE (Bux @ May 18 2004, 07:08 AM) Here in the PNW, its not at all uncommon to see a pretty decent beer list at the higher end restaurants. Craft beers have had a presence here since the early 80's. There is a culture of beer drinkers here that restauranteurs have recognized and attempt to provide for. Likewise, you can go into the skankiest of shacks here and usually find a micro on tap. Might be old as shit Redhook, but hey I've also noticed that most hardcore beerdrinkers (such as the current Q & A kids) don't "do" wine. How many people are into both? Surely I'm not that much of a rarity. And here's another thing about Beer & Food: I can't do beer after a large meal. I can do dessert wine, or a port (especially if its Prager Aria that stuff is like a drug) till the cows come home, but I just can't do beer after a meal. Foods that go with beer: Spicy foods (thai, indian, mex, szechuan), German food (bockwurst & mustard YES) Foods that demand wine: French, Italian, (ok, so I spose pizza and beer is an exception) Spanish... now this is a toss up. Personally I'd probably be having fino sherry if were having tapas in San Sebastian. so, wine but I can see beer going with this. Anything "haute", or elaborately prepared, no matter the ethnicity, wine, definitely.

I actually think this is a great topic and should be discussed on the beer forum. So... if I may hijack this thread... I think there are certain foods that demand to be paired with beer, while others pair better with wine. Spicy foods, Thai, Mex, Szechuan, Indian seem a natural with beer. But I ain't having beer with foie gras, I'll tell you that. Or really with any French food. Or Italian. I also love to have beer just by itself, whereas with wine, I don't usually have strictly by itself, unless its having a glass while making dinner but then its still in conjunction with food. IMO this could go on and on...

hear! hear!

Tomorrow (the 19th) they are cooking up some CRS in the kiosk at the Met Market on Queen Anne. I think it will probably be from 4-5 to 6-7ish. How's that for specifics LOL

mmmmm wild game. I was born & raised in Kansas. One of the things I could not understand was other people wrinkling their nose in a negative fashion when they said the word "gamey". To me, wild pheasant and wild quail are FABULOUS. The first time I had farm raised pheasant I was completely disappointed. Where was that flavor I was craving?!

LOL Tighe!!! And...would you consider Boddington's an example of a "hoppy" beer?

he might have been talking about Sockeye, rather than King. Did he say?

sorry, didn't catch the price, but I saw some at City Fish at the market just yesterday. Also saw some fresh porcini at Sosio's for $50 a lb. They did tell me to check back though, these are the first of the season and the price will go down.

ooohhhh. I had my fresh shrimp revelation at a chinese restaurant in the ID years ago, um, like just after I first moved here (yes I'll admit that was almost 20 yrs ago). They are like little lobsters. The flavor difference is incredible. also had some on the west coast of Vancouver island that still hang in my memory.

A real french market, a la the stuff in this thread...

someone on another thread was saying St Cloud in Madrona makes a mean CFS, but I think its a brunch item, not dinner. Larry's Greenfront in Pioneer Square also makes a decent CFS.

So, Dolce Vita on Queen Anne closed awhile back saying they were just going to do wholesale gelato. Well, now they are open again, and are serving not only gelato, but also panini.

......okay

yea!! I know its the first day back at work after a long weekend, but how 'bout Tuesday? My gf should be in town by then, and she's game for fun, always. Plans are not yet set in stone, but we shall see. I really like the pizza idea. Someone else on this forum told me I'll forget all about the wood-fired pizza we make here if ONLY I get to taste a Tacconelli's pizza... Its a challenge I'll take on! The question is will they be open? *sigh* so much food so little time...

oh, my favorite!

yes, its at Radnor, or very near there.. Since I've never been I'm not entirely sure! I'll be sure to report back.

OH dang! hey, I'm from the Pacific Northwest. We're pasty white and pallid year round. I'm in Philly Saturday (the 29th) till Wednesday morning - at least, that's the current plan. Wednesday & Thursday at Devon, then the rest of the week up in New Hope. I fly back to Seattle Sunday night the 6th. Oh dear no honey, I don't run in those circles. *sigh* We're talkin' Olympic contenders and current team members, heavy duty sponsorship, and lotsa old money. Its a lifestyle I could adjust to. But me and my best girlfriend have been taking horsey vacations for awhile now. We both have horses, we both ride. Its become our ritual bad girls getaway. This is awesome info, Katie. THANKS!

ya know, I wondered that. Since we are in the "upper crust" section, so to speak, the food generally is better. At least we won't be eating corn dogs, this much I know.

"dahling, don't you know we got the box at Devon this year?..." which pretty much confines us to horse show food while we are there. Oh and Devon fudge. I can deal. I'm there for the ponies anyway. BUT I am also going to be in Philly for a few days, and in New Hope for a few days. I've already started lining up my food itinerary you know, it would be REALLY divine if there was a Pizza Club event while I was there... Problem is: its Memorial Day weekend. Probably a sucky time? Places closed, people out of town? Any suggestions for New Hope? I noticed that Katie named it as a destination over on the foodie vacation thread. I'm going to be seeing some old friends while there and it would be great if we can go out somewhere tasty. TIA!

Unibroue Blanche de Chambly Unibroue Ephemere <--*awesome* these are tailor made for summer drinking. Dear God, Please don't let Sleeman take these away from me. Amen. (and I see there's a black currant Ephemere which I've not sampled yet...)

New Hope has good food?! oh goodie, I'm going to be spending some time there very soon... hmmm maybe I should ask for recommends over on the PA board...

I'll go even further than that. I think an Asian influence is very much a part of NW cuisine. Sure, its tradition isn't as old as cedar planked salmon, but this IS the Pacific Rim, and it has been for awhile now and I'd argue that it is an inextricable part of what is PNW cuisine.