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Olympia Jane's Profile

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Un Bien = un Paseo Part 3

I'm not surprised to read you witnessed a "~40 minute line", but I have yet to see a line longer than 4 people. Go figure. Given the "the place is the truth" (an accurate and excellent description) quality of the food, the friendliness of the service and reasonable prices, I would expect epic lines in the vein of what you describe, but so far, for us, no lines. We've been back to Un Bien four times in the past 6 weeks, and been surprised to either walk right up to the counter or at most, have a 5 minute wait.

We are methodically making our way through the menu, but it is slow going because neither of us us is willing to forego the chicken thighs, so that makes for only one or two new menu items per visit. Sigh. We'll get there. It's tough work, but someone...yeah. Backhand across forehead, we soldier on.

Jul 21, 2015
Olympia Jane in Greater Seattle

A review: McMenamins Six Arms in Seattle

Okay, admittedly, as a person currently challenged with the task of watering two acres of plum, fig and apple orchards and extensive flower and shrub gardens in this drought and heat, I am a tad cranky on this topic, but I was right with you until I read the phrase "...perfect reward for hiking up a hill in the rain." When the heck were you in town? Not recently, unless there was an unreported rain shower directly over your route from the convention center. There have been 0.00 drops of rain reported thus far in July, and .23 in June. If it really does spontaneously rain on the route from the convention center to McMenamin's, that's all the reason I need to make the trek. Otherwise...you were in town a long time ago, in the olden days, when it used to rain in Pacific Northwest...

From Seattle Weather Blog:
"A scant 0.23 inches of rain fell during June—making for the fourth-driest June in Seattle since records have been kept at Sea-Tac Airport. When combined with May’s meager 0.58-inch total, Seattle experienced its driest May 1-June 30 period on record."

Seattle... Amazon Prime Fresh...?

Welcome to WA. You've found T-Joe's and Safeway, but try the Walkscore website and enter your address to ferret out the smaller grocery stores in your neighborhood. Pete's is likely the largest of the smallish, but Hamlin's is also in the Eastlake hood, and Canal Market is on the Montlake side of Eastlake. A bicycle would get you to TJoe's and back faster than the bus, but bicycles aren't for everyone. You might also enjoy walking up to the University Farmer's Market on Saturdays, but of course a trip to a farmer's market can add up pretty quickly $-wise. Flat ice packs in insulated grocery bags work well for long trips with groceries in the summer. As hard as it is to believe right now, the weather will turn cold again (someday) and the heat won't be so much of an issue.

Jul 11, 2015
Olympia Jane in Greater Seattle

Remembering Hoagie's Corner

I only know about Hoagie's Corner from reading about it on the Greater Seattle board, so naturally it has achieved mythic status for me. Depending on your POV, this thread reads like an adventure/young adult novel or possibly a memoir - and now you've made the movie of the thread, 2015 style. "Sugar Plum Fairy Meets German Hoagie in West Seattle w/Extra Pickles, Extra Cheese, Extra Onion, Beer on Tap Alongside the Doritos, Breath Mints, Car Fresheners & Lotto Tix". AND, our hero scores an extra sammy to take to his brother. Nice.

Jun 24, 2015
Olympia Jane in Greater Seattle

Porchetta sandwich and Paseo question

I can't weigh in on the Salumi v Meat & Bread question... but having eaten at both the "new" Paseo (not run by the original family, and the results are kinda disappointing), and at Un Bien (owned and operated by the original Paseo owner's sons), I would say ix-nay to the "new" Paseo and a resounding YES to Un Bien. Last time I checked, Un Bien is open Wednesday through Saturday 11AM-9PM and Sunday from 11-8. If you go with a friend, consider ordering both a sandwich and a dinner plate, or at least consider getting a side of black beans, salad and corn (oh what the heck go for the caramelized onions too) even if you think you just want sandwiches...

http://unbienseattle.com

Un Bien = un Paseo Part 3

I want to say Un Bien is not as good as the original Paseo. I want to say that today, at 1:00PM on a summery Sunday afternoon, it was not less than 10 minutes from the time we ambled into the back of a short line, ordered, paid, and our number 23 was called. I want to say the kitchen staff did not have it all down to joyfully choreographed "T", that the counter guy wasn't singing "My Guy" as he swiped our card, that the first bite into a caramelized smoky chicken thigh wasn't transcendent, that the vinegary dressing on the shredded beets and crunchy romaine wasn't as tasty as the Paseo of yore, that the caramelized onions weren't as thick and juicy and the black beans and rice not as sublime.

But, if I did that, if I fibbed, hedged, equivocated or evaded, all credibility would be lost. So. There you have it. Let the long(er) lines commence, and may they be worth every minute of anticipation.

Sourdough Bread (SEA)

Two more recommendations:

1) Tall Grass Bakery has a "Baker St. Sourdough" round loaf, both plain and with a seeded crust. I like their sourdough bread but am not wowed by it.

2) Sea Wolf Bakery's web site claims they sell their sourdough bread at the Whale Wins. I have not seen it for sale there - but - maybe a person needs to ask for it? IMHO, Sea Wolf bread is sublime.

Jun 11, 2015
Olympia Jane in Greater Seattle

Un Bien = un Paseo Part 3

Agreed, Bongo's offers up tasty Caribbean theme tasty food and cold beers. The giant "sandbox" and beach theme are fun in the summer, and welcome in the winter.

Jun 11, 2015
Olympia Jane in Greater Seattle

Un Bien = un Paseo Part 3

P.P.S. Paseo? Paseo & Sons? By any other name, corn, caramelized onions and pulled pork return to Ballard. And, it appears they will be adding breakfast. Distinctively pink, near the corner of 15th NW & NW 73rd (site of the first Lunchbox Laboratory - Scott, let's hope they are gonna fill your former digs with joy).

I've driven by, but not yet dined. Anyone? What's the word, hummningbirds?

http://seattle.eater.com/2015/6/1/869...

Jun 04, 2015
Olympia Jane in Greater Seattle

Craving an untried Arabic dish

It would seem from this post that you are not alone in Seattle for your search for musakahn. It sounds as though it may be the perfect food truck item to introduce to Seattle...or maybe the sort of dish Cafe Munir could be convinced to prepare?

https://seasonsofpalestine.wordpress....

Apr 30, 2015
Olympia Jane in Greater Seattle

Sourdough Bread (SEA)

Here's a thought - my guess is it might be possible to figure out how to make dense, heavy, tangy sourdough bread, especially with guidance from sourdough bread masters. The Book Larder is hosting 2 sourdough bread baking classes - one class at the end of May and the other in June. The teachers are the two brothers of Sea Wolf Bakery. Their retail bakery is not open yet, but Sea Wolf supplies a few restaurants. Having recently sampled it, I was pretty shocked. I have never tasted better bread.

Book Larder classes tend to fill up quickly, but if you put yourself on the waiting list, they will email you the next time they offer that class.

Apr 29, 2015
Olympia Jane in Greater Seattle

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