kaleokahu's Profile

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What Have You Liked at Le Zinc?

Well, I wanted to report on a very satisfying Anniversary meal at Le Zinc.

Tonight was the last night of Restaurant Week, so we took advantage of the 3-course RW special ($28pp) and the matching wine/cocktail course ($20pp). Wahine had, in order, the cheese plate, the coq au vin, and the olive oil cake with fruit compote. I had the wild mushroom soup with fiddleheads, the coq (Parris Broderic warned me off the Arctic Char), and the chocolate mousse.

However, on Bax's recommendation, I also ordered the frites with roasted marrow aoli. Parris disappointed us with the news that the aoli was not available tonight, but then produced it after all.

Everything was excellent, including the Champagne course, the Grenache, and the dessert cocktail.

Out the door, full, happy and content, for $119 before tip.

Beyond the excellent food, this space is very well thought out, comfortable and alive. I thought it struck a great balance between class and casual, haute and bistro. It's open but not stark, has comfortable seating, and (a pet peeve of mine elsewhere) sufficiently large and well-spaced 2-tops. Another BIG plus for me is that there are 10 spaces of paid parking in the building's garage.

But it is the service at Le Zinc that is extraordinary. Parris is one of the best m'Ds in town, and he was simply wonderful as our waiter. Full of information (fleur de sel from San Juan Island?), never intrusive, yet very attentive. Part of this is that the dining area is sunken in relation to the kitchen and bar, and so tables' needs can be observed unobtrusively. But Parris is on the top of his game--from where I sat, it was high opera watching him anticipating courses, making recommendations, and quickly replacing flatware from a gorgeous antique chest of drawers. We budget-minded schlubs were even warmly and sincerely thanked by Chef Jason Witroe on our way out.

This dinner stuck a deep chord with me that previous recent special-occasion dinners have not (e.g., Altura, Rover's, Boat Street, Branzino, Bastille, Rione XIII). I stepped out into the rain shaking my head thinking: "This is the way it's supposed to be." I don't get that feeling of wanting to go right back to a restaurant the next night, but I did tonight at Le Zinc.

Aloha,
Kaleo

[Edit] The dessert cocktail--whatever it was--I want THAT again tonight.

about 8 hours ago
kaleokahu in Greater Seattle

Which Copper Pots are REALLY Worth the Additional Cost?

Hi, Jeremy:

Are you sure Jim is actually making these sautes? The mention of "limited quantities" makes me wonder.

I sure hope Mac Kohler reopens soon. What a great guy.

Aloha,
Kaleo

about 9 hours ago
kaleokahu in Cookware

Seeking help for removing oven light bulb cover

Hi, NSH:

You get it off?

Many covers have a couple screws which need to be removed first--impossible to see without the light bulb you're replacing. So, first step, are you *sure* there're no retaining screws, clips, etc.? Been using a headlamp to look? The way most ovens are constructed, it's a RPITA to even get close enough for a good look-- you kinda have to Luke Skywalker everything.

Next step, if you're sure the cover is ready to come off: Do you know what Channelock pliers are? Some models are made with nylon or other soft jaw inserts specifically for tasks where you don't want to risk breakage or marring. You can find some examples here: http://www.sears.com/search=soft%20ja... These can come in pretty handly for lots of things.

Good Luck,
Aloha,
Kaleo

about 15 hours ago
kaleokahu in Cookware

Fairfield County, Ct.

I think "For the sake of argument" nicely sums it up.

about 17 hours ago
kaleokahu in Site Talk

how do you store your glasses/stemware?

Hi, eLizard:

Both. I have a bar-style hanging rack (bottoms up) for quick grabs of 1 or 2 of different shapes of wine stems. But everything else is behind glass, standing upright.

Aloha,
Kaleo

about 18 hours ago
kaleokahu in Cookware

Dual-Use Kitchen Stuff

Next time buy the ones that lock.

about 18 hours ago
kaleokahu in Cookware
1

Alternative to 10" All-Clad skillet?

Hi, PB:

I rushed off to see the new handle, and there it was...the same handle shape Mauviel's been using for 150 years.

SLT's copywriter took some comic liberty with the description of the pan's construction, too: "Five-ply construction consisting of three layers of aluminum sandwiched between two layers of 2.6mm-thick stainless steel for unmatched heat transfer and thermal efficiency"

That's 5.2mm of steel. Then they have to account for the 3 aluminum layers. How thick overall IS this pan, 7-10mm?

Aloha,
Kaleo

about 20 hours ago
kaleokahu in Cookware

Le Bon Ton Roule, RIP?

Hi, BF:

Maybe. According to this article, the plan was to have a this one in Frellard, another in Pike Place Market, and a third one in Ballard proper. http://www.seattlemet.com/eat-and-dri...

Aloha,
Kaleo

about 20 hours ago
kaleokahu in Greater Seattle

Jonathan Waxman on tin-lined copper pans

Hi, RR:

Couldn't tell which side of the fence you were walking, sorry.

Aloha (and nice gun),
Kaleo

about 20 hours ago
kaleokahu in Cookware

Jonathan Waxman on tin-lined copper pans

Hi, RecoilRob:

Yup, there's 24 TEN THOUSANDTHS OF ONE PERCENT lead. "All lead" in Waxman's words.

Let the pant wetting begin anew.

But micturators beware: the EU allows stainless steels to have a lead content of up to 0.1% by weight, or >41 times the level of lead in your ingot. http://www.bssa.org.uk/topics.php?article=196

And typical lead crystal utilizes 24% lead oxide. That's exactly--what a coincidence!--TEN THOUSAND times more. http://www.hollandglass.com/infoCryst...

Who's gonna tell Waxman he can't use stainless pans or crystal?

Aloha,
Kaleo

about 20 hours ago
kaleokahu in Cookware

Dual-Use Kitchen Stuff

Glass bacon presses are rare, I'll wager.

Your Googling time might be better spent perusing vintage sad irons, of which there is a great strategic reserve, and which are weighty and hot enough to also serve as panini presses.

1 day ago
kaleokahu in Cookware

Ireland deserves it's own board.

Hi, bowiemike:

You may be right that the food world in Dublin and Ireland as a whole is deserving, but as others have pointed out, there are issues of utility to consider.

I have railed against the arbitrariness of many of the U.S. boards' boundaries and some resulting geographical nonsense. Here in USA, we Hounds are regularly punished by the moderators for posting on large metropolitan boards (which garner a lot of posts) questions about establishments that may be only few miles afield of the metropolis but well within range. When the Mods transplant the thread to the "correct" board, it often dies a spinster. So I sympathize with you.

No one has yet explained to me how or why more boards (in your case, specific to Ireland) would cost anything more or be any more trouble. The only answers I seem to get are variations on the theme of "It's always been done that way."

IF this site survives much longer, what I would like to see is some *hierarchy* of boards on which, for example, you could post, read and search only on Ireland if you so choose, AND our friend Harters might choose to read and comment on the same post on a more general UK board or keep to his own on Midlands. Or we could all read on Europe (or New Russia, whatever it becomes). That could mean sorting a lot of paste from gems on the *most* general boards, but doubtless some Icelanders and/or Andorrans would want to see what's happening in the rest of Europe and wouldn't mind.

I can't even get the site to spell Hawai'i correctly, so I wish you well.

Aloha,
Kaleo

1 day ago
kaleokahu in Site Talk

Boiling water is super slow on induction?

Ah, that makes sense.

I wish you many fine meals and great experiences with your new house and kitchen. Cooking really is an act of love, so go for it with gusto. I hope your All-Clad set stands you in good stead.

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware

Is my Le Creuset too large?

Hi, Jay:

I attended a dinner last week where the hostess braised two good-sized chickens in that goose pot, and it was still too big.

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware

What Have You Liked at Le Zinc?

Thanks, Bax

1 day ago
kaleokahu in Greater Seattle

Tasty Tuscany Trails

Hi, Paul:

Another tip: See if you can upgrade your rental to a convertible. I was comped an upgrade, to a cute little Peugeot 5 cyl. turbodiesel drop-top, and it was a BLAST on both the backroads and the Autostrada. Never hurts to ask!

Never did get any photo tickets... There were cars passing me, so maybe 185 km/hr on the Autostrada was too slow?

Aloha,
Kaleo

1 day ago
kaleokahu in Wine

Mauviel M'steel frying pan

Dang, I was cleaning up the bandsaw, too.

1 day ago
kaleokahu in Cookware

Boiling water is super slow on induction?

Hi, shyhh:

Let me get this straight. You intended to buy an induction appliance, and somehow you mistakenly bought and installed a radiant? How did this happen, and will you be returning that cooktop?

Oh well, I hope you bought it from a retailer who allows returns.

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware

Do you wonder why the Chow site stinks?

eGullet has some rough edges, but they play at a pretty high level over there for the most part. The user-unfriendliness may be a filter, I dunno.

You might try ChefTalk, Cooks Issues, and Gardenweb, too.

1 day ago
kaleokahu in Site Talk

Le Bon Ton Roule, RIP?

Looks like the successor Mexi place is now OOB, too. Wassupwidat?

1 day ago
kaleokahu in Greater Seattle

Is my Le Creuset too large?

Hi, mainlobster:

No, don't worry, you're not going to damage the pot by underfilling it. It just may not be the ideal size for certain preparations (e.g., braises) that don't mostly fill it, that's all.

The 9Q LC oven is about the largest I'd recommend for stovetop use, though, if you want even browning of things.

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware

Do you wonder why the Chow site stinks?

Hi, m_b:

There would be flatus most loud and foul in the pews either way, don't you think?

Aloha,
Kaleo

1 day ago
kaleokahu in Site Talk

Boiling water is super slow on induction?

Hi, VTB:

Re: objective rating system...

Good idea, but to make it useful in the present, you'd really have to rate *each* appliance model's mating with every pan line. Once you get past the most basic of generalizations (e.g., "Cast iron works well"), it's virtually all ad hoc. Consumers can't afford to test every model hob against every model pan, and precious few come here to ask about ideal hob/pan marriages.

I've railed about this "Forrest Gump's chocolates" phenomenon before. I'm surprised that few people complain about it being a PITA. They either grin and bear it, or throw out and replace the "underperforming" pans.

Perhaps as the technology matures, and IF the sensors, circuits and electronics become (more) standardized, there can be more predictability and a simple rating system, based on measuring pans' ferromagnetism, will be feasible.

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware

Do you wonder why the Chow site stinks?

Maybe there's hope for us.

1 day ago
kaleokahu in Site Talk
1

Do you wonder why the Chow site stinks?

Hi, Jr:

My guess is that the suits saw something they could buy to use the Hounds as a ready-made, affluent audience for all that ad crap they keep putting up.

The problem being there's not a whole lot of sensible product tie-in on the ChowHOUND side, and the CHOW side is so blatantly ad-driven (and -craven) that few Hounds can stomach it. I'm sure you noticed how the semi-transparent "reviews" which *I* think were intended to tickle Hounds into visiting Chow, were loudly called out as fluff-pieces by the Hounds. And how everyone with any sense has Ad-Blocked themselves to the max.

We should be prepared for this whole once-great thing to either disappear or its functional equivalent, morph into a subscription site.

Aloha,
Kaleo

1 day ago
kaleokahu in Site Talk
1

Boiling water is super slow on induction?

Hi, shyhh:

That's odd. This is standard A-C tri-ply (with stock photo) but the Bay's description of it reads: "[C]an be used on gas, electric and ceramic cook tops." Perhaps it's an older version that's *not* fully compatible, just squeaks along...

Try the other pans when you get home?

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware
1

If you could have only 1 knife...?

Hi, Mike:

I think this is a great idea, either on it's own, or to buy one decent chef within budget, and then get a "disposable" parer (I was going to suggest Victorinox, but yours are good) and a very cheap serrated bread knife.

Aloha,
Kaleo

1 day ago
kaleokahu in Cookware
1

Boiling water is super slow on induction?

It looks to be A-C #501853, and is listed as induction compatible.

These people claim it will work on "all induction cooktops". http://bestinductioncookware.com/prod...

1 day ago
kaleokahu in Cookware

Boiling water is super slow on induction?

Hi, shyhh:

Nope, not normal. With a properly-functioning appliance and compatible cookware, boiling should be a lot faster than that.

Still, and sadly, it is not unusual. Pans vary in compatibility, and appliances vary in the way they sense and the extent they excite the pans. Pans that should be flat (and are everywhere but on glass) can sometimes not be flat. It can be a can of worms to predict what is going on with your particular combination.

I would suggest trying boiling in a similarly-sized cast iron dutch oven and comparing the times. If they are both >20 minutes and both pans are perfectly flat, you probably have an appliance issue.

Aloha,
Kaleo

2 days ago
kaleokahu in Cookware

Do you wonder why the Chow site stinks?

I'm hoping for someone like Chelsea Manning or Ed Snowdon to leak the full Jim Leff-CBS purchase and sale agreement...

...or maybe the confidentiality clause's term has expired? Jim?

2 days ago
kaleokahu in Site Talk