PrawoJazdy's Profile

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Toronado

So $30.53? tykapfh's WAG wasn't terrible for a number (presumably) pulled out of his sphincter.

Any idea what it was before we privatized liquor sales in Washington? Seems like most stuff has gone UP in price, not down (as we were led to believe by Costco & the others who backed the legislation heavily - funny how that works).

http://liq.wa.gov/stores/liquor-pricing

Sep 12, 2014
PrawoJazdy in Greater Seattle

No newsletters since mid-August

I (& the others who have been receiving multiples of the Home Cooking newletter) must be getting your copies! "Perfect Peach Crumble for Labor Day" x 4, "Slow Cooker Bacon Compote!" x 2.... can't wait for that issue to be cleared up.

Sep 06, 2014
PrawoJazdy in Site Talk
1

Copper Coin

Ah, love that sort of employee cluelessness! I had a nearly identical experience at a burger & beer joint in Ocean Shores on Memorial Day weekend.

Sep 05, 2014
PrawoJazdy in Greater Seattle

Copper Coin

Yeah, the burgers & fries at CC are excellent! But I have to say I'm really curious about just how, & how badly, Marination Ma Kai could have screwed up (let alone how to be put on par with Ivar's - a low threshold to meet by nearly every measure).

Sep 01, 2014
PrawoJazdy in Greater Seattle

Slow Cooker Bacon Compote

Cloves of garlic. Don't leave 'em out (unless you're a vampire).

Aug 30, 2014
PrawoJazdy in Recipes

Do Microwaves Kill the Nutrients in Food?

The only thing it makes me wonder about is why anyone would believe it. A single experiment, without any sort of effort to duplicate the results? Complete & utter garbage.

Jun 02, 2014
PrawoJazdy in Features

CHOW Reviews: The Petite Pizzeria

Nope, nothing's changed with the shorter preheat except getting to stuff pizza into my face that much sooner ;-)

6 minutes typically, unless I'm really heavy-handed with toppings.

Jan 22, 2014
PrawoJazdy in Cookware

CHOW Reviews: The Petite Pizzeria

Considering that my stone is a relatively thin one, I have a feeling that extra time is doing little other than wasting energy (although the added heat in the kitchen has been welcome lately).

6 pizzas in with the reduced heating time & I'm not seeing a difference in the bake. If I had something thicker like quarry tiles, those 25 minutes would likely make a difference.

Jan 21, 2014
PrawoJazdy in Cookware

CHOW Reviews: The Petite Pizzeria

You might not need to heat your stone for that long. I got an infra-red thermometer for Christmas, and one of the first things I did was check the temp of my pizza stone while heating. Turns out my oven gets it up to 570 F in only 35 minutes; a full hour registered 572.

They can be had pretty cheap, too: http://amzn.to/1eRrGwA

Jan 21, 2014
PrawoJazdy in Cookware

Traci Des Jardins's Carnitas Tacos

Where's the rest of the recipe? What are the tortilla chips for?

Feb 07, 2013
PrawoJazdy in Recipes

Beef Wellington

@shrooki - how about using bresaola, instead?

Dec 12, 2012
PrawoJazdy in Recipes

Where can I find rainbow bagels?

WHY?! WHY WOULD YOU WANT TO DO THAT?! IN THE NAME OF ALL THAT IS GOOD & HOLY (heh), WHY?!!!

Unless you're just trying to avoid them, that is.

Nov 09, 2012
PrawoJazdy in Los Angeles Area

Hurricane Sandy Food

Waterless hand sanitizer would reduce your need to use water for washing.

A rifle & ammo - it's almost deer season, right? And you'll keep those pesky looters at bay, if it comes to that ;-)

ETA: "dry/canned cat food for the wee ones" - your kids are gonna love that!

Oct 26, 2012
PrawoJazdy in Home Cooking

Taco del Mar

Started in Seattle 20 years ago, and they're all over the place now. Not sure when they expanded beyond the Pac NW.

http://www.tacodelmar.com/locations/

Not bad for a gut bomb burrito, but at least around Seattle, quality can vary WILDLY between stores.

Sep 29, 2012
PrawoJazdy in Chains

chex mix - hot and spicy

I have a friend who grew up in the SF bay area, and she calls it nuts & bolts too. I'd never heard the term before. Maybe it's a regional term? I have no idea where you're from.

Aug 12, 2012
PrawoJazdy in General Topics

Is Anyone Doing Pizza Any Better Than Bambino's?

Pepperoni is my default standard, and I'm loving theirs. I've sampled a few others (mushroom, 'shroom & pep, sausage & something I can't recall), and all have been excellent. The slice pies don't seem to have as wide a range as the house combos, but that may just be a result of when I've been there.

Aug 12, 2012
PrawoJazdy in Greater Seattle

Seasoning Cast Iron Pans

Sandblasting may work, but it's overkill. Your oven's cleaning cycle can work, but oven cleaner works, too.

@fantasticalice - I'm a fan of Cook's Illustrated/ATK as well, but I'm not sure I buy their version of flax oil seasoning. Here's a comprehensive discussion of cast iron seasoning and fat polymerization: http://sherylcanter.com/wordpress/201...

Aug 12, 2012
PrawoJazdy in Features

Should You Tell Your Host He's About to Poison You?

So what makes Peking Duck special?

Aug 12, 2012
PrawoJazdy in Features

Is Anyone Doing Pizza Any Better Than Bambino's?

Have you tried Ballard Pizza Co. yet? It's Ethan Stowell's newest joint. Huge slices, very foldable, and my new favorite in town.

I have yet to visit Proletariat or The Independent.

Aug 05, 2012
PrawoJazdy in Greater Seattle

Where to Buy a Black Silkie Chicken

This should be cross-posted in the Greater Seattle board too - we've got 2 Ranch 99 locations in the region (Kent & Edmonds, for area CHs that didn't know).

No affiliation, not shilling, just a fan.

Aug 05, 2012
PrawoJazdy in Features

Where are the decent new liquor stores?

QFC at University Village - their liquor "store" is in the old state store just to the right after you enter from 45th St. Big selection, and a manager told me they'd be happy to place orders (by the case) for items they don't normally stock.

Jul 23, 2012
PrawoJazdy in Greater Seattle

Supermarket block cheddars?

Yikes! I've never paid that much in Seattle for either Tillamook 2 lb block that you mention. $13.99 at pricier stores like Metropolitan Market, but usually $12.99 when NOT on sale at Safeway/Fred Meyer/QFC.

Trader Joe's often has good prices on Cabot sharp/extra sharp, and also on various Canadian & New Zealand white cheddars (usually in 1 lb or smaller portions, if that matters).

Jul 23, 2012
PrawoJazdy in Cheese

Win Cool Kitchen Swag on CHOW’s "The Talk" Gadget Giveaway!

I don't even know what they're giving away, but I'd like to get in on it!

Jul 23, 2012
PrawoJazdy in Features

chex mix - hot and spicy

That sounds excellent! I'm partial to spicy Chex mix, and mine always includes Cheerios (store brand, since they're usually cheaper - store brand Chex-type cereal too) & Trader Joe's mini-shredded wheat cereal. Those two things are amazing sponges for the salty, buttery goodness.

Apr 20, 2012
PrawoJazdy in General Topics

I want to love my slow cooker, can you help?

the tomato sauce + pepperoni sounds fantastic! How long does it generally take? (not sure I could wait too long, since I'm a pepperoni junkie)... I think I'd have to melt some cheese on top to take it OVER the top!

Mar 06, 2012
PrawoJazdy in Home Cooking

I Hate Organic Natural Peanut Butter

LOVE chips in my pb&j! I'm partial to Wise over any other kind, but they're not readily available in Seattle.

Mar 02, 2012
PrawoJazdy in General Topics

I Hate Organic Natural Peanut Butter

Just saw this thing mentioned in the Jan/Feb 2012 Cook's Illustrated. How long have you been using yours, and on what brand(s) of PB? I've tried a bunch of different natural PBs, and keep coming back to Adams. It does seem like it's one the toughest to mix.

Mar 02, 2012
PrawoJazdy in General Topics

Taking back a bad bottle

What kind of store was this - a liquor store, grocery store, wine shop? (I'm assuming it's not a wine shop - if that is the case, they'll be out of business in short order with an approach like that.)

Regardless of whether or not you shop there again, you should contact the manager. A reputable place will replace a bad bottle. You bought it from THEM, not from the producer. As such, the retailer is responsible for the condition of the wine they sell to the customer, and if indeed the wine is flawed, they will in turn be made whole by the distributor of the wine in question.

Mar 02, 2012
PrawoJazdy in Wine

Sodium Hydroxide ?? for Pretzel Wash

Easier to find, since every grocery store carries it, and no doubts about its food-grade quality?

From reading the posts here & on other cooking-focused sites, I'm not sure it's easy to find food-grade lye in bricks & mortar stores. I don't plan my cooking/baking far enough in advance to order lye online.

Jan 14, 2012
PrawoJazdy in General Topics

Sodium Hydroxide ?? for Pretzel Wash

Interesting & applicable piece by Harold McGee in the NY Times:
https://www.nytimes.com/2010/09/15/di...

The relevant section: "...baking soda is too mild to produce the particular flavors and textures that lye can. But thanks to the simplest chemical magic, you can cook up a more muscular and versatile alkali from your cupboard. You just bake the baking soda.

Just spread a layer of soda on a foil-covered baking sheet and bake it at 250 to 300 degrees for an hour. You’ll lose about a third of the soda’s weight in water and carbon dioxide, but you gain a stronger alkali. Keep baked soda in a tightly sealed jar to prevent it from absorbing moisture from the air. And avoid touching or spilling it. It’s not lye, but it’s strong enough to irritate.

Baked soda is also strong enough to make a good lye substitute for pretzels. In order to get that distinctive flavor and deep brown color, pretzel makers briefly dunk the shaped pieces of raw dough in a lye solution before baking them. Many home recipes replace the lye with baking soda, but the results taste like breadsticks, not pretzels.

Baked soda does a much better job of approximating true lye-dipped pretzels. Just dissolve 2/3 cup (about 100 grams) in 2 cups of water, immerse the formed raw pretzels in this solution for three to four minutes, rinse off the excess dipping solution in a large bowl of plain water, and bake. "

Jan 07, 2012
PrawoJazdy in General Topics