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Olympia Jane's Profile

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Gravity Bar clones?

Thanks for the tip and the link, Boychucker, the Redwing cafe appears quite promising and very reasonably priced. Next time I'm in the south end of Seattle I'll swing by there.

Apr 21, 2015
Olympia Jane in Greater Seattle

Gravity Bar clones?

Despite changing times (i.e. this week's Seattle Times piece on the fluctuating retail price of legal marijuana), the '70's are alive and well and living in the Sunlight Cafe. Yup. Still there. Same corner on Roosevelt near 65th.

Apr 21, 2015
Olympia Jane in Greater Seattle

Sourdough Bread (SEA)

I have not tasted the Sea Wolf Bakery sourdough bread yet, but I did eat their rye bread as part of the bread basket offering at The Whale Wins. Wonderful. It seems much as you describe your Idaho sourdough. It was dense, moist and incredibly flavorful. Sea Wolf Bakery does not have a storefront yet (coming later in 2015), but according to this link, you can buy a boule of their sourdough at The Whale Wins. Since I have not tried their sourdough or attempted to buy it at the restaurant, I suggest calling ahead as I wouldn't want to send you on a wild bread chase!
http://www.seawolfbakery.com/to-prosp...

Apr 21, 2015
Olympia Jane in Greater Seattle

April 2015 COTM: POLPO, chapter 5, Vegetables

Zucchini, Basil (not) & Parmesan Salad: I am so thrilled I almost want to start a new thread to announce my first COTM recipe, but that wouldn't do justice to how helpful it was to read the comments that made this simple salad so delicious. I follow my leaders with respect, awe and gratitude. The POLPO recipe was such a revelation in so many ways that I can't decide whether to quit right here and now, call it good, and never make another COTM recipe or take the opposite tack, quit working and do nothing BUT make COTM recipes, one after the other after the other. Yes, I'm pretty thrilled.

Having the benefit of the reading the comments of the COTM trail blazers led me to think it might help to increase the amount of fresh lemon juice, salt, cracked black pepper and use really good olive oil, and to marinate the paper thin zucchini slices just a bit, skip the basil AND be generous with the grated parmesan. It worked, the salad t'was DELICIOSO. How can something so simple be so sublimely good? I immediately imagined hosting a dinner party and serving just this salad with really good bread, outrageously good butter, a crisp white wine and then sit back and attempt to remain humble.

'tis quite the revelation that using a recipe, and cooking from a cookbook I would have never found let alone considered, is downright fun. I don't know if I can keep up with y'all, but I send a huge bouquet of thanks to my newfound COTM lunch table friends.

P.S. The majority of the prep time involved finding my long, long forgotten mandolin hiding in the paw-paw region of a little used kitchen cabinet. Everything else was easy-pz. Now I just need to find a way to cobble together enough time to do something a tad more time consuming...

April 2015 COTM Announcement: POLPO

Time to go on a search & recovery mission for my long lost kitchen scale - I trust it can be located in the nether space of my kitchen cupboards. Tis yet another tool with 2 measuring systems I have blithely ignored up until the inspiring force that is Polpo. Let the Venetian cooking games begin!

Apr 14, 2015
Olympia Jane in Home Cooking

April 2015 COTM Announcement: POLPO

Thanks for the welcome, dkennedy. All year round is pretty wonderful in the Pacific Northwest, but September and early October are especially good for oysters, mushrooms and late summer stone fruit, apples, pears and early winter squash harvests. Then again, springtime offers fiddlehead ferns, nettles, ramps, asparagus and rhubarb...

Apr 14, 2015
Olympia Jane in Home Cooking

April 2015 COTM Announcement: POLPO

Miz NomadCW, I had the EXACT same response to Olympia as Mr. NMCW, except I was an 18 year old from St. Louis in search of a college. I will never forget taking the "Olympia State Capitol" exit off the freeway, driving down Capitol Way into Olympia's charming downtown, complete with a lovely park and pergola with music and picnics on Wednesday nights, and immediately feeling an overwhelming sense of wonder and awe. In calendar years, it was 1972, but Olympia was (and sorta still is) a 1950's sort of town, and it possessed the most profound sense of "home" I'd ever felt. You are so right about the Farmer's Market, it's a dandy. That market started out as a few coolers of produce and fish in a Shakey's Pizza parking lot, and grew and grew and grew to what it is today. And, by the way, I'm not really Olympia Jane anymore. I lived in Olympia from 1973 until 2003 (when I moved to Seattle) but I joined Chowhound in 2001, so at the time I was still "Olympia Jane"...and the moniker stuck.

Apr 14, 2015
Olympia Jane in Home Cooking
1

April 2015 COTM Announcement: POLPO

We are going to get along famously, Lulu's MumZ. Now, please pass the hash.

Apr 14, 2015
Olympia Jane in Home Cooking
1

April 2015 COTM Announcement: POLPO

All of your info was so very helpful, thank you MelMM. Lo and behold, upon closer inspection, my very own OXO measuring cups have ounces on one side and ml on the other. Miracoloso! Stupendo! Splendido! Now, for the real dilemma, where do I start, which recipe to choose? It has been soooo long since I read a cookbook with the intention of selecting a new recipe to cook. Honestly, I think the last time I did that was as a youngster when I read the Joy of Cooking from cover to cover and randomly prepared recipes from each section. For some reason, I remember making tomato aspic and thinking - I would have never in a million years made tomato aspic if Irma Rombauer had not made it sound so..so...absolutely compelling to do so. This COTM adventure will be very challenging because I can't remember the last time I made a dish from a new recipe.

Apr 14, 2015
Olympia Jane in Home Cooking
1

April 2015 COTM Announcement: POLPO

GG, I *think* it is the same way in the US- marijuana by the ounce, cocaine by the gram. But, the weighing measures may have changed with legalization. One of these days I need to square my shoulders, adjust my granny glasses, and visit a retail pot store for the education. Speaking of mishmash, and back to the olden days, even though marijuana was sold by the "ounce", I definitely remember reading news items about people busted with kilograms of pot. There's our experts - people who can divide up a kilogram of herbs into ounces!

Apr 14, 2015
Olympia Jane in Home Cooking
1

April 2015 COTM Announcement: POLPO

Thanks for the guideline, GG, it is quick and easy. I had to chuckle seeing mention of kilos to pounds - slapping forehead - of course! I am a grandmother in a state that recently made marijuana use legal. The chart reminds me there are bound to be folks around who are likely to be fluent in converting metric to US, but at the moment I don't happen to know any drug dealers. Makes one curious as to why drugs are measured in the metric system - perhaps harkening back to old pharmaceutical practices...a google search for another day!

Thanks again, all!

Apr 14, 2015
Olympia Jane in Home Cooking

April 2015 COTM Announcement: POLPO

Grazie mille, Gio, the links you sent are a great start for me. I will print out a few cheat sheets to tape on my kitchen cupboard and have my laptop at the ready!

Apr 14, 2015
Olympia Jane in Home Cooking

April 2015 COTM Announcement: POLPO

Thanks, Llm, it's good to know I have good company typing recipe lines into the Google bar search engine. Seems as if someone must have developed a way to scan a cookbook and convert metric into US measures...maybe I should suggest that to the good folks down the street at amazon Kindle HQ?

Apr 14, 2015
Olympia Jane in Home Cooking
1

April 2015 COTM Announcement: POLPO

Hello-hullo-bonjour-halla & ciao,

I have been eyeing the liveliest table in the chowhound school lunchroom for weeks, hoping to be included in what promises to be a great deal of fun. I've been reading the Polpo thread with envy and keen interest while waiting for my turn at a copy of Polpo at the local library. In a stroke of luck, I reached the head of the library queue before April 30. Polpo is now in hand and what a BEAUTY. I am grateful to all for finding it, nominating it, voting it in for April and most especially - for cooking and writing about it. I will be ordering the book from a local bookstore - this book is definitely a keeper.

I have one BIG question before I start- is there some easy way Americans have of converting the metric measures given in the recipes, or all you all fluent and twirl the numbers in your head? I have never cooked from a metric measures book.

Thanks in advance for the help!

Apr 14, 2015
Olympia Jane in Home Cooking

Canned Salmon Ideas Please

Awww. Talk about cooking with love. Mr. noodlepoodle is a lucky man.

Apr 01, 2015
Olympia Jane in Home Cooking

Why Jell-O Could Disappear Forever

Yikes! The photos of edible jello art and her "jello, pop rocks and spiral bound fundraiser PTA cookbooks" comments were well worth the click moment. Thanks for that.

Why Jell-O Could Disappear Forever

Hopefully, most folks never experience the kind of gastrointestinal illness, disease or surgery requiring life on a clear liquid diet for an indefinite period of time, sometimes from days to weeks and months. Having been there, it's difficult to express how much I appreciate the value of Jello - by brand name or not. When everything else on a short list of a clear liquid "menu" is a variation on the theme of clear broth, apple, cranberry juice & herbal tea, being able to kinda sort chew something that will kinda sorta stick to a fork - even if it wobbles - makes it by default the best dang food on earth.

Laurie Colwin’s Baked Mustard Chicken???

Very helpful reply, thank you kindly, MagiesMom, I feel like I am in your kitchen watching you make it!

Mar 17, 2015
Olympia Jane in Home Cooking

Laurie Colwin’s Baked Mustard Chicken???

Hi Magiesmom, reading this thread makes one curious about the vastly different results. Do you use the recipe Sammie'sMom posted, or this one from the top of the thread, or something in between? The two recipes in this thread are slightly different...the one in the original link to the NY Times at the top (cut and pasted below) has a lower oven temp, less butter, fewer bread crumbs (and dry not fresh), etc. than the one Sammie's Mom posted with the 1992 copyright to Molly O'Neill.

INGREDIENTS
¾ cup Dijon mustard
1 clove garlic, minced
1 teaspoon dried thyme
¼ teaspoon ground cinnamon
Salt and black pepper
2 cups fine dry unseasoned bread crumbs
2 chickens, 2 to 3 pounds each, quartered, rinsed and dried
1 tablespoon sweet paprika, or as needed
3 tablespoons butter, cut into small pieces
PREPARATION
Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.
Adapted from “Home Cooking” by Laurie Colwin

Mar 17, 2015
Olympia Jane in Home Cooking

Song Phang Kong

Thank you both for the informative report and for the moment required to take a photo before diving in - I doubt I would have mustered the restraint. Looks and sounds sublimely tasty.

Mar 17, 2015
Olympia Jane in Greater Seattle

Sourdough Bread (SEA)

I put it in the freezer - but - thawed sourdough would not be a fair test. I hope your skis found snow in MT...!

Mar 13, 2015
Olympia Jane in Greater Seattle

Sourdough Bread (SEA)

Christy319, I was on the island earlier today and picked up a large loaf of the Pane D'Amore sourdough. Your horoscope says there is a loaf of island sourdough in your future if we can figure out how to meet up, maybe in the Ballard Phinney area?

Mar 10, 2015
Olympia Jane in Greater Seattle

Cooking from and Commentary on the 2015 Piglet Contestants

Since "Fancy Desserts" won, perhaps we can share a bottle of vintage port? Thank you all for being so warm and inviting in your responses. What a lovely group and lively discussion. I am a bit sad I found y'all at the tail end of the "Piglet Competition 2015" (really? there is something in this world called a Piglet Competition? How wonderful) but much cheered to have had the good fortune to virtually eavesdrop. Cheers!

Cooking from and Commentary on the 2015 Piglet Contestants

Hello all - I just stumbled across and read this whole thread, and felt compelled to thank all of you for posting. Reading it from beginning to (almost) end was highly enjoyable. It felt like eavesdropping on an animated conversation of good friends seated around a large round table. Reading the thread also made me wish I could join your table, or at the very least lean over my chair as you are discussing "A Boat, A Whale & a Walrus" to whisper - "..if for no other recipe, make the Butter Roasted Zucchini Bread. For something that might seem pedestrian (zucchini bread?), it is ridiculously delicious and the ingredients are not unique to the Pacific Northwest."

Thanks again for the lovely morning read and cheers to all.

Seattle: Bow to Empire?

It's no wonder. Just put "Inland" in front of "Empire", tackle the trek from Bow, WA to around and about and in the Inland Empire and you have one heck of a foodie adventure. There's bound to be a slew of tasty bites in them thar empire eateries scattered about in area with a population comparable to New Mexico...

From Wikipedia:

"The Inland Northwest, also known as the Inland Empire, is a region in the Pacific Northwest centered on Spokane, Washington, including the surrounding Columbia River basin and all of North Idaho.

Included in the region are the counties of:

Washington
Adams, Asotin, Benton, Chelan, Columbia, Douglas, Ferry, Franklin, Garfield, Grant, Kittitas, Klickitat, Lincoln, Okanogan, Pend Oreille, Spokane, Stevens, Walla Walla, Whitman, and Yakima

Idaho
Benewah, Bonner, Boundary, Clearwater, Idaho, Kootenai, Latah, Lewis, Nez Perce, and Shoshone

According to the U.S. Census Bureau, the estimated population as of 2004 was 1,913,682 making it, in population, comparable to New Mexico. Its Canadian counterpart, north of the border, is the British Columbia Interior."

Mar 09, 2015
Olympia Jane in Greater Seattle

Indian Food Suggestions

Naan 'n Curry is our favorite too, especially the Chicken Mughlai. It's sublimely delicious.

Mar 03, 2015
Olympia Jane in Greater Seattle

Sourdough Bread (SEA)

Hi Christy ~ Have you tried Pane d'Amore Bakery sourdough bread? The bakery location we frequent is on the south end of Bainbridge Island (next door to the Lynwood Theater), but they also have stores in Sequim and Port Townsend if that is closer to you or you have friends from there who could bring a loaf for you to try. I don't know if they sell in any stores in Seattle, it might be worth giving them a call to find out. They make a sourdough white baguette and a sourdough white batard, and I would steer you towards the batard. The bread is sold by the loaf, but they will run it through the slicer if you prefer it sliced. The crust on the batard is not exactly soft, but it is softer than the sourdough baguette crust, and the bread is chewy but it may not be as sour as you like. Maybe worth a try? If you decide to make the journey, The Lynwood Theater is a wonderful old time theater, a delightful place to see a movie. They are currently showing "Still Alice".

Mar 03, 2015
Olympia Jane in Greater Seattle

I need help making the perfect omelet

No words we write serve to teach as well as the post with the video links to Jacques Pepin's short video or the one below for Julia's techniques. I love that they both teach more than one technique. One of them may be the key to the Portland Waddle's Coffee Shop omelet experience. ("Eat Now at Waddles" with the giant clock - who could forget that iconic sign?)

If you watch both videos, you will have a total of 3 approaches. Eggs are relatively inexpensive, and it's fun to mess around and try them all. In terms of pure joy, Julia gets giant fun points for her suggestion of practicing on flying beans, but Pepin is clearly in his element as well.

Jacques teaches how to make both French and American (or rustic) omelets. Julia teaches the French omelet style, then mentions the rustic style but snubs it as leathery and finishes her tutorial with how to make a "Scrambled style Omelet". Personally, I prefer the so-called rustic style. Horrors - I love a buttery browned omelet edge, it seems both Julia and perhaps Jacques prefer the tenderness of a classic French omelet. Neither of them demonstrate adding cheese or other ingredients other than fines herbes - but Jacques does mentions the proper time and manner to add cheese.

Thanks for asking your question - it was a joy to re-watch the videos and partake in their pleasure. One imagines gathering eggs in a French farmyard...

https://www.youtube.com/watch?v=RThnq...

Feb 16, 2015
Olympia Jane in Home Cooking

Paseo reopened?

You have good reason to be skeptical about the long lines. We were frequent and passionate Paseo aficionados, so I gave the new owners a few weeks before the first visit. I tried to call in my order, but no luck - there were not answering their phone. No matter how busy, the old Paseo crew managed to cheerfully answer their phone - although sometimes we got a busy signal and it took a few tries to get through. That was my first clue times have changed.

Thinking it would not be terribly busy at that time, I showed up at the Fremont location at 2:30pm midweek in late January, well past lunch hour and before the usual dinner rush. They were slammed. Or... it looked like they were slammed and maybe the people queued up around the joint had all been there since early in the day waiting...? The counter service and kitchen was, shall we say, really disorganized. They seemed to be tripping over each other and not getting much accomplished in the tangle. At 2:30 in the afternoon the line to order food was about 20 people deep, and even more people were waiting around for their food. The line was moving very (very) slowly. The ticket numbers being called were significantly out of order of tickets taken, much to the delight of someone who had just ordered and the dismay of someone whose order had gone in 10 or 15 tickets prior. I vowed to gut it out, and when I reached the order counter, I ordered a little of everything to make the trek as worthwhile and as much of a taste test as possible. I put in an order for Paseo Press sandwich (formerly the Midnight Cuban), one chicken thigh full on dinner, one side order of spicy red sauce tofu (Tofu Con Gusto), and one side each of caramelized onions and black beans. Prices seem to have gone up $1 or $.50 per item?

Unfortunately, I was one of those people who had a lower ticket number, yet watched everyone who ordered after me get their food and go, and a new group arrive before my order came up. I didn't have a complicated order...one sandwich, one dinner, 2 sides.

The good:
1) The Paseo Press sandwich was messy and delicious. It was not exactly the same as the old Paseo sandwich, but it was very tasty, perhaps even better.
2) The Paseo salad seemed to be the lettuce greens/shredded beets/shredded red cabbage salad of yore. Okay, the dressing was not quite as good - it was a tad more vinegary.
3) Caramelized onions - same as before. Delicious.

The pretty good:
2) Sadly, the chicken thighs were fine, but not the addictive crave-them how-do-they-make-these-so-delicious Paseo chicken thighs. Wahhh. I loved original Paseo chicken thighs. THAT'S the recipe I want.

The meh:
3) The white rice. The corn on the cob. What one might expect. Okay. Fine. Serviceable.

The bad:
4) The black beans were flat out inedible. Really bad. We don't waste food, and we had to toss them in the compost bin. The beans were half-cooked, half-hard, and in a very watery rosemary(??) flavored sour broth that was just plain foul.
5) The side of "Tofu Con Gusto" in red sauce? Uh, or not. Upon arriving home, I discovered the takeout box yielded five small and lonely 1 inch rectangles of tofu on white rice in NO red sauce. None. Not a drop. Hunh? Oops. Major fail to box up an order of tofu with no red sauce. That's like forgetting to spoon the marinara on a bowl of spaghetti.

We have not been back, but if they open it, we will give the Ballard hot pink shack location a try. I really want to think the Paseo 2.0 folks will figure out a way to replicate the 1.0 roasted chicken thighs. If any of you Seattle CH'ers have a clue as to how to prepare chicken thighs so they taste like Ye Olde Paseo...holler.

Feb 14, 2015
Olympia Jane in Greater Seattle

Adieu, Elysian. Thanks for the Sellout

That is one whopper of a visually cool and mentally interesting map, thanks much acgold7. The map sparks the imagination as to the multiple layers of stories lurking beneath each graphic...and what an assembly job to put it all together in a simple format. It's an art poster of hundreds of stories.

And, as for Elysian being purchased by AB, what the heck, maybe AB will arrange for Sea-Fair princesses to accessorize their ball gowns with yellow lab puppies and ride in the parade on Clydesdales...

Feb 11, 2015
Olympia Jane in Greater Seattle