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sedimental's Profile

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Best Food at/for Ski-to-Sea?

That is terrific. I love that truck, the cristo is serious beer food. Every sandwich I have tried, has been really well done and unusually creative.

I like the uncommon one too, the Belgian Dubbel is good for a lighter beer and really tastes like a Dubbel, and the Correspondent stout is really smooth but structured. I will order that next time. Not a fan of the wee heavy (too perfumy or floral tasting). I tried 10 beers and really liked all but 2 and I don't remember which other one I didn't care for.

I think the place has a nice vibe, not crowded, not loud and it's kept very clean. You should try Asland brewery next time your here. I think you would like them. They have an exceptional red beer.

about 18 hours ago
sedimental in Pacific Northwest

Coming to a Wendy's Near You

IMO biscuit boy, is what changed is a lack of jobs to "advance" into. People with college degrees are stuck in FF jobs in smaller towns. It is not about drive or ambition for many, but a real lack of opportunity. I think we are in a bit of a "techno gap" in the work world.

Personally, as an employer, I find older workers with the soft skills I need (communication, professionalism, work ethic) and younger workers with the hard skills (great tech skills, web design/ app skills, system thinkers etc) but I need both! Unfortunately for the younger worker, bosses know they can train or farm out for a hard skill deficit...you can't teach those soft skills easily :(

Coming to a Wendy's Near You

I think the number is around 65 to 70 percent of all Americans use a smart phone now. The number is growing each year. That shouldn't offend you in the least.

http://www.nielsen.com/us/en/insights...

Coming to a Wendy's Near You

Maybe.

If you would have told me in the 1970's or 1980's that I would pay 500k for a house and 30k for a car....or I would pay even 5 bucks for a cup of coffee, I would have said you were nuts. I would also not believed that almost everyone, including children would be able to afford a smart phone computer that talks to you, is a camera, a fax and email system, gives you directions with actual GPS -and you can buy groceries with it??? I would not have believed you.
Living in fear of the future is not my M.O. I am old, but I like change.

Coming to a Wendy's Near You

Nawww...more like..."daddy, why does the drone have to take so long to get here with my Wendy burger...I ordered it on my phone 10 minutes ago"

Coming to a Wendy's Near You

Well, before we all become part of a Mad Max movie, we might want to pay the FF workers enough so they might take their kid for a meal where they work every once in a while. If that means that the $1.00 menu becomes the $1.25 menu, then so be it, IMO.

Like some of the business owners trying to make press with layoffs if they had to pay any part of employee health insurance...never happened. Geez, we all lived through it. Amazing how that works.

nice pigskin gel

Or...you could just buy this:

http://www.greatlakesgelatin.com

It is not expensive, lasts forever and you can put it in anything (tasteless).

Save the pig skin for chicharones :)

1 day ago
sedimental in Home Cooking

Coming to a Wendy's Near You

I don't get it either.

I am an employer. Not only do I employ my own full time staff, but I hire scores of others for specific jobs for my company clients. It translates to hundreds of hirings per year. I haven't paid anyone under 15 per hour for many, many years. Not even house cleaners or yard workers.

Canned foods . I use them . Do you ?

I have a well stocked pantry with lots of cans and jars. I shop at Asian and Mexican markets most of the time and there are lots of items (key ingredients or condiments) that come in jars and cans. Pickled eggplant, cactus, curry paste, kimchi, etc.

I always keep some things for comfort food fixings too like canned chili and cream soup. I always have Campbell's chicken noodle soup on the top shelf in case I get sick with a cold :)

Black beans, jalapeños, green chili, canned salmon, straw mushrooms, Herdez items, are always there too.

I am trying to cut out the canned tomato items in general and choosing glass or tetra packed items when possible to limit BPA, but I still have San Marzano tomatoes and other acidic things in there.

Mac & Cheese: To bake or not to bake?

I used to bake it but now I prefer making the sauce with an amber ale and Beecher cheese, let the sauce sit with very al dente pasta in the crock pot for a bit to finish, then top with little homemade buttery croutons. It gets raves and it's easy.

2 days ago
sedimental in Home Cooking

The missing elusive complex backnote

Absolutely. I use it quite a bit with tomatoes and with fennel, I think it does something more for the fennel flavor, enhances it. I like a sploosh in Italian sauces for pasta.

Also in Asian style cooking (Chinese and Viet, Burmese) when a dish calls for star anise (like in beef pho broth). I rarely have star anise around and I think it can be too strong for my taste anyway. I make Vietnamese food several times per week and always have either Pernod or Ouzo around. Comes in handy.

May 25, 2015
sedimental in Home Cooking

Favorite Chicken Salad Mix-Ins?

I love chicken salads...

I like mayo based:
Red grapes, green onion and walnuts (or pecans).
Curry mix, dried cranberries and raw almonds.
Water chestnuts, celery, sesame oil and green onion.
Dry roasted peanuts, Thai basil, celery, onion and garlic

May 25, 2015
sedimental in Home Cooking
1

Marinading steak

I sometimes let my steak sit out on the counter with some mushroom flavored soy sauce all over it before grilling. I like the extra earthy umami punch in flavor while still tasting beefy.

As other posters, I also don't use acids much, but sometimes stew meat benefits from a wine marinade. I prefer rubs for seasoning steaks if I am feeling like a little something extra before cooking.

I am not a plain steak purist though, I love a good topping, pan sauce, cream sauce or herb sauce on a steak.

May 25, 2015
sedimental in Home Cooking

Food by the Gallon: The Water We Eat

California already restricts water used outside by homeowners. Some parts of the country have had restrictions on water use in the home for years. That is not new.

The bigger picture will be that some foods will be very expensive in years to come and there will certainly be a change in what farmers grow and what people eat.

The missing elusive complex backnote

Lol. That might suggest more of a "daddy's little secret" rather than a cooking secret :O

May 25, 2015
sedimental in Home Cooking

Best Food at/for Ski-to-Sea?

That's funny, my auto correct changes Kulshan to Kushan!

I don't know what a Kushan is, but it must be something worth spelling correctly :)

May 25, 2015
sedimental in Pacific Northwest

The missing elusive complex backnote

It has been discussed on CH for years. I think the OP means it is a secret he is keeping from his family.
I hope they don't cook any recipes from Ina Garten, she uses Pernod a lot! Your secret will be blown!

May 25, 2015
sedimental in Home Cooking
1

The missing elusive complex backnote

Pernod is a really common ingredient in French (and French inspired) seafood dishes and Ouzo is really common in many Greek seafood dishes. I think they are pretty interchangeable in cooking for splash-and they really enhance tomatoes too. I always think anise is too easy to be overpowering with so I rarely use it, but I like fennel pollen, which is common in Italian dishes. The whole region likes the flavor, but it is not a favored taste sometimes in the U.S.

I like to pair fat shrimp with tomatoes, onion, garlic, black olives and a splash of ouzo, eat with custy bread and glass of a grassy fresh white wine for an easy summer dinner.

May 25, 2015
sedimental in Home Cooking

Best Food at/for Ski-to-Sea?

A www! That IS lame,

We ended up at Wander Brewing. Had a great time. Good brew, strEAT truck was there, the kids brought the dog, it was quiet, nice, we sat outside... 'Hamster dining at it's finest :)

I paired the mushroom burger (portabella and oyster ) with the coffee Porter, it was amazing. I got a flight and everyone tasted first, to pick the beer to pair with the food. The other dishes were the Cuban dog, the gyro and the tropical chicken tacos. Nice.

The delicious mischief truck was at Kushan when we drove past. That is my favorite truck, almost changed plans. Love the brewery / food truck concept - best of both worlds.

May 25, 2015
sedimental in Pacific Northwest

Sriracha: Is it a Hype?

http://www.lifesambrosia.com/2011/04/...

Could be the newest hype food?

Or maybe for peeps that want to be more high brow....and don't want to admit liking either......

http://www.foodandwine.com/recipes/sr...

May 24, 2015
sedimental in General Topics

Best Food at/for Ski-to-Sea?

Yes, fat pie is a different kind of pizza not found anywhere else though, so that can be nice. Otherwise, we don't have really great pizza here compared to Seattle places.

May 24, 2015
sedimental in Pacific Northwest

Best Food at/for Ski-to-Sea?

Bellingham is not for foodies, just chowhounds :)

Ski to Sea means beer and street food to me, slightly funky and fun, outside dining if weather permits. So, if that's what it means to you:

If you are in the mood for beer and bar food/ street food/sandwiches, Kushan brewery and Wander brewery will have food trucks (a few of our trucks rival Portland trucks, seriously good) or go to the picnic tables at Schweinhaus beer garden for some German beer and brats, or Asland brewery for lighter tasty food fare (fish tacos, black bean dishes, etc) or the Green Frog (cash only, opens at 4pm) for incredibly esoteric grilled cheese sandwiches, BBQ, and a huge beer and whiskey menu (they should have the patio open now).

Fairhaven will be crazy, the beer garden will be packed.....maybe have some food trucks there, but it might be hard to get in anywhere to sit and eat. I like Fat Pie if you are in a sit down restaurant pizza mood while in Fairhaven, but I don't care for the Mexican places in Fairhaven.

Correction, Wander has a SteatEats truck there this weekend. It's a decent truck. Wander has terrific local beer, creative stuff. I hope to take my (grown kids) there today for a sandwich and a flight.

May 24, 2015
sedimental in Pacific Northwest

Uses for "boozy" bread?

Croutons or bread crumbs, maybe use for stuffing?

May 20, 2015
sedimental in General Topics

old burr grinder for spices not coffee

I have an oldie but goodie wooden manual burr grinder as well. I have used it for everything on occasion, when the mood hits. Coffee, spices and grain. To clean it out of strong smelling residue, I just grind some rice through it after use. No flavor in rice dust residue if there is any left in there for the next grind. I haven't had coffee flavored cardamom yet, or cumin scented flour :) I avoid using water on the wood or metal parts this way.

May 20, 2015
sedimental in Cookware

breadfarm june open house edison, wa

Thanks for posting this. My favorites at the bread farm are the black olive baguettes, the truffle crackers and the pecan shortbread cookies.

Some humbolt fog, goat gouda, a landjaegar and bottle of wine from Slough's .....and it's lunch!

May 18, 2015
sedimental in Pacific Northwest

Recipes for Impromptu Casual Summer Entertaining?

Depending upon the beverage served and the guest (neighbors and drop ins might be Olive Garden folks or french laundry folks!) I have a variety of things on hand. This happens weekly at my house in the summer.

I always keep puff pastry shells in the freezer, good for stuffing with chicken salad or canned chili and cheese from the pantry.

I keep rolls of tube biscuits in the fridge for pinwheels of all kinds (always popular finger food). Plain herb and cheese pinwheels seem to have neighbors thinking you are a culinary genius when you appear with them in a flash. They look nice on a dish with slice meats or a cluster of grapes.

Frozen shrimp quickly defrosted for Bang bang shrimp. I just coat the shrimp with cornstarch and quickly sauté in cast iron. I always have shriracha, sweet chili sauce and mayo around. Serve on top of a light cabbage slaw. I like a vinegar and honey dressing with fresh herbs from my potted patio plants thrown in (cilantro, parsley, chives, etc).

Tapenade and tapenade with mayo for a spread is easy if you keep pitted olives around. Same with pesto in the freezer. I make a variety of pesto and pesto type items for the freezer...sundried tomato pesto, red pepper pesto, garlic scape pesto...makes endless dips and spreads in minutes. Spread the pesto's out thin in a ziplock and freeze, defrosts in minutes under running water, tastes like you just made it.

Baked goat cheese. Diced canned tomatoes in a baking dish, log of goat cheese, top with pesto. Bake for about 15 minutes. Regular goat cheese logs rolled in seasoning, nuts or bread crumbs are a staple here too. Those little logs are nice to keep in the fridge and last a long time. Very 1990's but people still love it. Served with greens or breads, olives or salame, can't go wrong there.

I make veggie patties from a variety of things but like them made with smokey black beans and beets in the summer. They freeze well and defrost fast in the microwave, nice to top with spread, salsa or dressing and serve over greens. I freeze them uncooked, then defrost and bake in the oven or on aluminum foil on the grill. I am sure you could find lots of recipes for them. I use a little smoke salt or liquid smoke in them, omni's and vegetarians love them.

"Cowboy candy" keeps forever in the fridge and I even freeze it to have it continually in the fridge. Served over a block of cream cheese has guests swooning. People love the sweet/ hot combo.

Soba noodle salad. Soba's cook up in minutes and you need to cool them over ice anyway for best texture. Add some green beans, scallions, minced garlic, sesame oil, hot chili flakes and season to taste. Serve room temp right away. Everyone always asks for the recipe.

Haven't returned to a former favorite restaurant because of bill issue.

Exactly.

If they offer a comp and you accept it, you leave a big tip. If they offer a comp and you decline, you leave a big tip. Either way, you leave with good feelings and return as a regular customer -win / win.
Not offer a comp because you don't "have to" and potentially lose a regular customer, not such a win for anyone.

May 13, 2015
sedimental in Not About Food

Haven't returned to a former favorite restaurant because of bill issue.

Absolutely. They should have offered. Especially in this case with a clearly faulty glass. No glass should shatter into a million peices just being knocked over on a tabletop. It probably had a micro crack from the dishwasher.

I have spilled food or dropped it and have always been offered replacement items. Sometimes I decline them, but it is customary (and a generous offer when it is clearly the fault of the patron) wherever I have eaten. Most restraunts want you to be able to enjoy your experience with them and come back, not focus on what you lost. It is just good business, but not mandatory.

Haven't returned to a former favorite restaurant because of bill issue.

I think they should have comped you and most other places would have. I think most restaurants value their regular customers and comp for even lesser "accidents". I am not sure you could have handled it differently with grace. It is hard to argue over something that is customary but not mandatory- especially with a language barrier.

I once had a wine glass slip slightly from my hand and shatter on my table. No food was hurt...but they comped the appetizer anyway. They were more worried that I might have cut myself and I am sure they knew their glass had a flaw. They bent over backwards to make sure I left happy....and not "sue happy".

Ideas for bingo potluck

I would suggest a few hot dips that can be done in a crockpot and served with veggie sticks. Rotel cheese dip, creamy artichoke dip, Knorr spinach dip. Although they are not frozen, they are "dump" style cooking from pantry/fridge items and as easy as reheating something.

She could also keep some frozen meatballs in the fridge and heat them up in the crockpot with a variety of easy fridge/pantry sauces (tomato sauce, that old grape jelly sauce, bottled curry sauce, Swedish meatballs from canned soup).

May 11, 2015
sedimental in General Topics
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