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SeattleJim's Profile

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New to Lake City Way-Need recommendations for restaurants.

Thanks everyone! I've been traveling north from Ballard for 10 years just for Toyoda. Had take out for 4 people Friday night and it's a good as ever. Our first night in the hood we had Thai one on delivered and did not think it special, but we'll go back. Rainin ribs I'm ON IT.

Nov 07, 2011
SeattleJim in Greater Seattle

New to Lake City Way-Need recommendations for restaurants.

Any rec's for food? I'll take it all.

I just moved from Phinney ridge. Already missing Monkey Bridge

The Monkey Bridge
1723 NW Market St, Seattle, WA 98107

Nov 04, 2011
SeattleJim in Greater Seattle

Need an appetizer for a Beef Stew Dinner

Going to a friends for a dinner party and they asked me to bring an appetizer for a beef stew dinner.
~Help Chowhounds!!

Sep 28, 2011
SeattleJim in Home Cooking

Someone please explain using butter AND cream cheese on your sandwich

Heaven on Earth Grandma style, 1974: egg bagel toasted dark topped with butter, then cream cheese, then egg yolk and bacon. This was all about complex flavors, skip the butter and flavor is sacrificed.

Jan 26, 2010
SeattleJim in General Topics

Seattle area cooking classes?

I think they do classes at sur la table.

Dec 15, 2009
SeattleJim in Greater Seattle

Seafood Packet

Jun 07, 2009
SeattleJim in Recipes

Sea C.H. Stuck in Maui looking for a good chow.

Hey traveling PN CH's, I'm on Maui for a while and am trying to find some hidden gems for a good meal. Price no object for a good experience.
Thanks for the help!

Looking for best Italian in Seattle area?

My two cents is La Rustica. It's amazing! But check first I heard they were remodeling.

Jan 20, 2008
SeattleJim in Pacific Northwest

Chili con Carne

Skip this one!!! For the best ever check out Cooks Illustrated. CCC.
It's true Texan and amazing. But do not eat it the first day!
It needs to sit.

Jan 20, 2008
SeattleJim in Recipes

Gourmet Burger

I'm really a no go when it comes to red mill as well. (I think they're burger hacks) and the fries blow as well.
But, right down the road is "Olive You" with 8 different Kobe beef burgs.

Dec 18, 2007
SeattleJim in Pacific Northwest

Knife skills class (SEA)

Culinary Communion is the best

Dec 16, 2007
SeattleJim in Pacific Northwest

20 years...............

Here ya go! I say since the traditional 20 year anniversary gift is China. I say you buy some totally cool 2 place setting china set. Then Hire a chef to come in and privately cater a dinner on your new dish ware .

Dec 16, 2007
SeattleJim in Pacific Northwest

Papalote-Inspired Salsa

I've been making this recipe since it came out in the ("OMG" I really miss it) magazine.I've had the original many times in SF (my old home) But then I come back to Seattle to make it myself. It's perfect every time. Question: I've bought (and used) two types of seeds: Bulk section unsalted roasted pumpkin seeds. And dark green pepitas from my Mex market. They seem like the same thing as the former just unroasted. What does hulled mean? I've searched online and can't get a straight answer. Are the ones I am buying preHulled? I don't know. Any way I just love this salsa. My variation is to use half white vinegar, and half white balsamic vinegar. Yum.

Dec 14, 2007
SeattleJim in Recipes

The Great French Fry Debate

Mc'D's fries are number one in my book. And Foodie friends here's a trick. But Please keep it secret. Order them with out salt. They'll come to you hot and delish, then add the salt yourself to taste.

Nov 10, 2007
SeattleJim in Los Angeles Area

HELP: Beard Papa's in Seattle? What and where?

Hey I heard it's going into Redmond, I think at the redmond town center maybe.

Nov 06, 2007
SeattleJim in Greater Seattle

What to make for work cook-off?

Chili con carne:
This is from Cooks Ill. I've made it a hundred time's It is amazing. Make at least 2 days in advance. Serve with all the condo's. Good luck.
To roast chilies put in 350 oven for 5 min. Then grind in spice grinder.

To ensure the best chile flavor, I recommend toasting whole dried chiles and grinding them in a mini-chopper or spice-dedicated coffee grinder, all of which takes only ten (very well-spent) minutes. Select dried chiles that are moist and pliant, like dried fruit. Count on trimming one-half to a full pound of waste from your chuck roast, so start with a four-pound roast to end up with three to three-and-a-half pounds of beef cubes. For hotter chili, boost the heat with a pinch of cayenne, a dash of hot pepper sauce, or crumbled pequin chiles near the end of cooking. Serve the chili with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers, and top with any of the following garnishes: chopped fresh cilantro leaves, minced white onion, diced avocado, shredded cheddar or jack cheese, or sour cream. (We serve on fritos chips too)

3 tablespoons ancho chili powder or 3 medium pods (about 1/2 ounce), toasted and ground (see illustrations below)
3 tablespoons New Mexico chili powder or 3 medium pods (about 3/4 ounce), toasted and ground
2 tablespoons cumin seeds , toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground
2 teaspoons dried oregano , preferably Mexican
7 1/2 cups water , divided
1 beef chuck roast (4-pounds), trimmed of excess fat and cut into 1-inch cubes
2 teaspoons table salt , plus extra for seasoning
8 ounces bacon (7 or 8 slices), cut into 1/4-inch pieces
1 medium onion , minced (about 1 cup)
5 medium cloves garlic , minced
4 - 5 small jalapeño chiles , cored, seeded, and minced
1 cup crushed tomatoes (canned), or plain tomato sauce
2 tablespoons lime juice from 1 medium lime
5 tablespoons masa harina
Ground black pepper

1. Mix chili powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with salt; set aside.
2. Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding additional 2 teaspoons bacon fat to pot as necessary. Reduce heat to medium, add 3 tablespoons bacon fat to now-empty pan. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and jalapeño; sauté until fragrant, about 1 minute. Add chili paste; sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
3. Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with salt and ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

Oct 10, 2007
SeattleJim in Home Cooking

Recipe Ownership

Ok, Trust me these are gold.

Oct 02, 2007
SeattleJim in Not About Food

Recipe Ownership

Funny enough, all men in this cookie comedy.
It was a cookie recipe contest, not cooking contest.
The winner did credit me and offered to share a small portion of the prize.
The winning improved recipe was posted online.
None of the procedures were changed.
When after the fact I looked up the lineage online I found it was a long one and, a previous iteration won prizes.

Oct 02, 2007
SeattleJim in Not About Food

Recipe Ownership

A co-worker gave me a cookie recipe a few years back. I gave it to a friend. That friend over the last few years altered it slightly. They changed the quantity of two ingredients enough to give the cookie a bit of a different texture and shape. They entered said cookie into a contest and won and is taking credit. Ok foodie friends, have at it.

Oct 02, 2007
SeattleJim in Not About Food

Lunch on a *weekday* in Marin County

Try the half day cafe in Kentfield.

Half Day Cafe
848 College Ave, Kentfield, CA 94904

Are You Coming or Not?

Sherpa & Dr.B have got it right. For informal dinner parties and the such, call your friends and invite them. Evite is impersonal and informal and the rsvp's will reflect this approach.
For more formal events us snail mail. If you don't get a response back, simply drop the invitees from your future events.

Sep 03, 2007
SeattleJim in Features