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eG Foodblog: Ling & HhLodesign - The cool kids at Belltown Lofts


hhlodesign
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Well, fie. My carefully-worded and thought-out post just disappeared, confounditall.

First off: I'm extremely impressed with the both of yez - your creativity, your zest, your capabilities. Add me to the folks who didn't realize the courtship going on! Hooray for you!

Now, to the scores, based on creativity and presentation:

Creativity: both sets of dishes blow me away. It's a tie there. If the total of 10 points is 5 points for creativity and 5 for presentation, you each get a 5.

Presentation: this is pretty subjective stuff. While I can admire minimalism, I personally favor the lush, luxuriant roll-in-the-flowers full-bodied sensuous celebration-of-the-senses attitude of life, food and living evoked by IC#1.

- Avocado foam? How interesting! And isn't that a beautiful setup!

- Wowwowwow, look at those ribs. That's gorgeous! Would I savor that slowly or devour it greedily? I don't know. I'd love to find out.

- I WANT that tartlet. Now. And the whole presentation is stunning! The mint ice cream might be just the right touch to set it off.

With each dish, I keep thinking "what's next?", and then the "what's next" comes along, and I'm even more blown away. And I WANT that tartlet. Now.

IC#2 did beautiful work, but in each case it's more like "how interesting". (To be fair, pulled pork isn't a photogenic dish under the best of circumstances.) As others have noted, the dessert course doesn't look like enough. This dessert is elegant and restrained, compared to IC#1's firecracker finale.

I'll leave out the fact that corn anything or barbecue sauce, even a mock barbecue sauce, leaves me cold as an idea. I tried to ignore that in favor of creativity and presentation, really.

But I lust after that tartlet. :wub:

Please come hold your next competition at my house? Pretty please?

IC#1: 9

IC#2: 8

Edited for spelling. Really, I didn't change my vote or add more points for attitude displayed as I read more into those presentations, or for the fact that I want that tartlet.

Edited by Smithy (log)

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Henry, have you been to Elemental? I vote for there. Only because I am a cruel person and I'd love to see you smack down Phred on this blog. He treated a friend of mine so rudely that I refuse to provide his business with any revenue.

My own schadenfreude aside, what about that new tartine place in Madison?

Practice Random Acts of Toasting

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Henry, have you been to Elemental? I vote for there. Only because I am a cruel person and I'd love to see you smack down Phred on this blog. He treated a friend of mine so rudely that I refuse to provide his business with any revenue.

My own schadenfreude aside, what about that new tartine place in Madison?

I have been numerous times, and always enjoy myself. But I also met the owners in a social setting before my first meal, and was also informed that if you know the "rules" of the place, you'll have a great time.

The "rules" are basically this:

1. Don't show up at 6pm expecting to be seated - They have five deuces that they turn over about once a night. They don't take reservations. I usually show up around 9-10pm on a weeknight and expect to stay past midnight.

2. Let Phred do the driving - Phred is the co-owner and front of house guy. They only have 3 people on staff; Phred, Laurie (wife, co-owner, and chef), and a busser/ expediter. Phred is a wine guy and loves to share his knowledge. Let him "educate" you. I have no problem with this because I admittedly have a lot to learn about wine. They do a 4 course tasting menu with wine pairings for around $50. They refuse to take tip. I often like to go to restaurants and just tell them to "cook for us, we eat everything." Elemental is that kind of place.

I have heard numerous stories about Phred's "abrupt" attitude. But have yet to experience it.

Edited by hhlodesign (log)
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A couple observations -

1 - The blog is great - good job you guys!

2 - I can't decide on the Iron Chef (everything looks great) so I am not voting but I have to say the Team Lorna shirt ROCKS!

3 - I just read through the whole thing and now find myself starving!

I gotta go make an early dinner....... :biggrin:

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Wow guys, thanks for doing a mini bakery/bread tour. A carb-phile like myself greatly appreciates that gesture. Now I'm psyched for a future rendez vous with the vast array of scrumptious baked goods offered in Seattle. That baguette - oh la la. :wub: Especially the end bit. :wink:

Just curious. I've noticed a blurry spot in the lower left hand corner of all your pictures. Is that normally there (i.e. I read somewhere that some cameras do not take 100% clear images) or is there, um, a smudge on your lens?

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Is it too late to vote?

course 1:

chef 1 has slight lead for presentation, concept = tied, originality = peach foie with ginger.

I find Stilton stronger than gorgonzola, so thats a knock since it precedes it in the meal.

Tie

course 2: I prefer the sandwhich, but they both made me instantly starved for peachy pork.

Neither really looks as polished as courses 1 & 3.

chef 2

course 3:

I'll pass on the mint with that course, despite liking it with curry etc.

But that tart, oh my oh my.

I wish the bellini deconstruct had been presented in a bowl or small glass/cup whatever, to give more than one bite. That would have tied or even raised chef 2 above chef 1, because that is one substantial meal each chef prepared, and I like the idea of the cleaner tastes after such a feast. But not just a teaser bite.

chef 1

overall

chef 1 8

chef 2 7.75

"You dont know everything in the world! You just know how to read!" -an ah-hah! moment for 6-yr old Miss O.

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I meant to ask you, Rachel, if there is a difference between grits and polenta, and if yes, do I qualify for GRITS girl status, with my Red Velvet cake the other night?  :raz:

Oh, that CAKE!! :wub:

OK---I'll give you the old codger-cooks definitions: Grits is grits. Polenta is Mush.

Grits is/are a soft, gentle-textured white cushion of food, made of minute sparkles of dried, ground hominy. Hominy began life as corn, but was soaked in a lye/brine to remove the husk and to swell it to popcornish proportions. Hominy is eaten WET, whole, and needs a lotta seasoning. We like it drained, sizzled in butter til golden in spots, and served up with more butter, as a vegetable with peas and cornbread and some nice sliced tomatoes. I like mine for a supper-breakfast, with a little maple syrup or honey drizzled on.

The dried hominy, ground into not-quite sand, but more like little flakes of mica-shiny white, is cooked gently in salted water, just the right amount to cook into a lovely almost-mashed-potatoes consistency, depending on how gooey you like your mashed potatoes. That makes a pot of grits. You can make 'em from scratch, straight from the mill, which takes, oh, thirty minutes or so of cook-time. Or you can measure out a cup of water, a little palming of salt, and a quarter cup of grits from the old Quaker box, cover and cook on a barely-there flame for five minutes, and put it on a warm plate beside ham, two eggs fried sunny in the ham drippings, and a big ole cathead biscuit, and offer it to kings and conquerors.

Mush, however, is the Grandpa-supper of the South. It's plain cornmeal, ground the same as grits, but of the pure, untreated corn. You could turn around and make a skillet of cornbread or bread some catfish, right out of the same cannister. You cook mush about the same as grits, but you stand and stir it til it's thick. You don't gussy it up much, and until somebody called it polenta, no cook South of the M/D would even admit to serving it on ANY occasion save flu season, Grandpa visits, or to those in highchairs who had no say in the matter.

But grits, homely hominy, has always had a place on the table---fish and grits, cheese and grits casserole (Kraft garlic cheese in the little teensy roll), served at many a Southern brunch and wedding breakfast; and of course, shrimp and grits, surfacing at hunt clubs and receptions and anywhere that possesses four dozen martini glasses all at once.

And you are certainly a G.R.I.T.S. Girl--you didn't have to ask. You could set down one of your desserts at any Garden Club, Church Supper, WMU or Eastern Star meeting, and SHINE. And anybody who has that hand with piecrust and knows eight hundred recipes for chocolate by heart, up to and including a bubblebath, has her credentials from WAY back. :wink:

Edited by racheld (log)
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Tough call so far but I'm thinking Iron Chef 1 8.5 and Iron Chef 2 8, the tart looks wonderful. I'd vote for either Sitka and Spruce or Lark for dinner tonight. Actually, I would give the nod to Sitka and Spruce since I think it's more unique right now. You could also go to Joanna's, Catfish Corner, Meskel, Lalibela, or Nishino.

Rocky

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To save myself the time of looking for the Holy Shit sign..exactly which stand did you get those peaches?

I would like to see Sitka and Spruce.

I'd be interested to see whether Pike Place gears and prices its offerings more towards vistors or Seattleites. I would imagine it's the latter.

I think you're right. There are some day stalls that sell photos and crafts that clearly rely on tourists, and the market certainly is mobbed with tourists in summer. But, I can't imagine that tourists provide much of a clientel for the produce stands, butchers, ethnic grocers, etc. As for the prices...they do occupy some of the most valuable real estate in the city, but I've also always wondered if they charge more just because they can. It's great quality, there's no competition nearby, and there's people like me, who work downtown and find it convenient to buy groceries on their lunch break, who will fork over the extra $$.

Edited by kiliki (log)
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Iron Chef competition:  This is a draw, in my opinion.  Sorry, Lorna, I think that you'll have to stay another week and blog for us again  :wink: !  A Ling & HhLodesign playoff!

What she said!

"Commit random acts of senseless kindness"

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My vote is for Iron Chef #2.

I would have to say Iron Chef 1 = 8pts

Iron Ched 2 = 9 pts

:)

"One Hundred Years From Now It Will Not Matter What My Bank Account Was, What Kind of House I lived in, or What Kind of Car I Drove, But the World May Be A Better Place Because I Was Important in the Life of A Child."

LIFES PHILOSOPHY: Love, Live, Laugh

hmmm - as it appears if you are eating good food with the ones you love you will be living life to its fullest, surely laughing and smiling throughout!!!

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Lorna & Henry,

You are so sneaky! I wouldn't be surprised if you two decided to switch menus:

Henry cooks Lorna's menu, Lorna cooks Henry's. That would add to the drama, ehh??

IC#1: 7 (Henry)

IC#2: 8 (Lorna)

I'm definitely in the minority, but what else is new?

Not being able to taste the dishes, I hesitate how successful the multi-component dishes of IC#1 are. Some say complex. I say a bit busy. And shouldn't the peach be the featured item? IC#1's dessert: Why mint ice cream, when you have all those peaches??!! If you look carefully at the less-than-perfect tartlet, I was wondering whether Henry made the tartlet, or Lorna did while in a hurry ...

IC#2's soup looks wonderful. Simple, elegant, with the peach "foie gras" front and center. To me, that dish shows the peach in a leading role. Unfortunately, the sandwich concept doesn't work for me. What would be really nice is replace the roll with some peach (?) hush puppies to go with the pulled pork and the peach slaw.

The dessert reminded me of the deconstructed mojito I had as one of the desserts at a Los Angeles restaurant that both Henry & Lorna are familiar with. Is that where you got that idea??

Russell J. Wong aka "rjwong"

Food and I, we go way back ...

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:blink: I hope I'm not too late since I'm in the same time zone. :blink:

I vote: IC # 1 8.9

IC # @ 9.3

Since I'm obviously too late to vote for tonight's dinner, I wish you both a very special 5 month anniversary tomorrow night at Union! Tell both Ethan's I said "Hi!" and look forward to seeing them at the Pig Roast this weekend! :wub:

Cheers,

Carolyn

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

J.R.R. Tolkien

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Hye everyone, we eneded up gong to Elemtnal onight because Sista and Spruce was c losed! We took a tpicture. Anwyay, we both had a great time at elemetnal, we too k pic tures and had way tooo much to drink... I tnink I had ike 10 drinks tonight and my limi ts is usually 2 or 3 drinsk,s we il l post pictures torooow because we are too drunk and henry already fell asleep .

here's what we have lined up fr you'

tomorrow" we are going to see one of seattle's (if not america's!) biggest private cookbook collectins. we are super excited to show you this! it is owned by egulleter "heyjude" and she graciously lends me her cooking/baking books

tomorrow night's dinner is at union

tnuirsday: since moorpheous will b e out of town for his sister's bday celebration, we are going to Porcella with the sous chef at Mistral (Charles) a d his wife Melissa/

Thursday night we are going to a wine bar with Wiillaiam (the chef at Mistral)

obviously i am too drunk to be posting about Elementa tnight so see you tomorrow morning!

(p.. s . the above post has been edited to the best of my abilty :laugh: ) goodnight!~

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Here's a peach I poached and peeled. Isn't it gorgeous? I was eating peaches, ice-cream and pork all afternoon. I ate more food in the last 8 hours than some people eat in 2 days, I bet.  :blink:

gallery_28660_3497_41161.jpg

Ling, can't you get arrested for pornography like that? TOO beautiful, and your talent for lighting is supurb! :wub:

Thanks, what a kind compliment@ we are both very much amateur photographers and just try o take pictures of wha looks good to us, thank-you!

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Lorna & Henry,

You are so sneaky! I wouldn't be surprised if you two decided to switch menus:

Henry cooks Lorna's menu, Lorna cooks Henry's. That would add to the drama, ehh??

IC#1: 7 (Henry)

IC#2: 8 (Lorna)

I'm definitely in the minority, but what else is new?

Not being able to taste the dishes, I hesitate how successful the multi-component dishes of IC#1 are. Some say complex. I say a bit busy. And shouldn't the peach be the featured item? IC#1's dessert: Why mint ice cream, when you have all those peaches??!! If you look carefully at the less-than-perfect tartlet, I was wondering whether Henry made the tartlet, or Lorna did while in a hurry ... 

IC#2's soup looks wonderful. Simple, elegant, with the peach "foie gras" front and center. To me, that dish shows the peach in a leading role. Unfortunately, the sandwich concept doesn't work for me. What would be really nice is replace the roll with some peach (?) hush puppies to go with the pulled pork and the peach slaw.

The dessert reminded me of the deconstructed mojito I had as one of the desserts at a Los Angeles restaurant that both Henry & Lorna are familiar with. Is that where you got that idea??

It is exactl 12 midnight so I guess I can address some of your comments. for the record, most of you guessted correctly--i am iron chef #1 an henry is iron chef #2.

im response to rj's comments--i did the mint ice-cream b/c peach ice-cream would be way too obvious. i do think ii kept the peach as the main ingreidnet in the dessert course, as it was a peach tarlet. the less-than -perfect tarlet--well, i didnt pay much attention to the other tartlets i made, amd possibly photographed one at an angle that shows a small chip on the ruffle. believe me, i see that. :wink: but at the same time, it is hard to get every singe ruffle completely intact when you try to use a softer tartlet dough (i.e. i lower the amount of gluten by using a lot of ground nuts or cornstarch, in this case i used hazelnut flour) especially when you are lifting the tartlets out of the mold and dont have the luxury of scraping every tartlet whose edge does not c ome out completely perfect. i dont think the tartlet looks horrible, but i know i could've done better if i had more space and was working under different conditions.

i do think that you were all very generous in your scores--personally, i would give myself (iron chef 1) a 7/10 on presentation/taste/originality, and i normally think i turn out much better dishes when i am cooking alone in the kitchen, or with henry. it is just SO HOT and SO CROWDED when you are cooking completely different menus in the same kitchen...i definitely understand when real iron chefs tell the audience they are 70% or 80% satisified with their dishes, bc that's what I feel...i give myself 7/10 n execution, and would probably rate my normal multi-course tasting menu dishes 8.5/10.

anywaym ui really should be giving more insight into our iron chef thing tomorrow morning when i am sober...i just know i amd ging to read this moorrow and cring.e...so goodnight agian`1

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Lorna, I know this will sound odd, but thanks for posting while drunk. Everything you wrote was totally understandable and made sense, but your posting was slurred. :laugh:

So that way, we got to share the experience of all that wine vicariously. :wink:

May you have a sound sleep and wake up with no hangover!

Michael aka "Pan"

 

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Yeah, I als really enjoyed your post Lorna, I read it while I was drinking my morningcoffee before really addressing work-stuff ("okay let's check eGullet one last time and then I will really get to work but I need to see what happened to Henry and Lorna!" :laugh: ) and I was jealous!

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ObMeToo: your late-night "slurred" typing is waking me up faster than my morning coffee! (Don't even think of editing it today.)

:laugh::laugh::laugh:

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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