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seattle_lee's Profile

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Shipping boxes in Beaune?

La Poste in Beaune has wine shippers, because doing wine through the mail is an unremarkable thing if you are French. Sometimes they are study enough to be checked, sometimes not (the supplier seems to change every few years). Other than that, there are also some wine shops in the area that can provide you with styro shippers (wine purchase recommended). Cavon de Bacchus in Nuits is one.

Sep 01, 2015
seattle_lee in Wine

Personal Challenge: Eat at every Asian restaurant on 82nd Ave between NE Russell and SE Foster

Any more recent updates? I just relocated from seattle, and we bought a place a few blocks from central Montavilla.

Aug 17, 2015
seattle_lee in Metro Portland

The perfect handle

Those look fantastic. I personally love the handles on my substantial collection of de Buyer "Carbone Plus", but I think they work best for tall guys like me. My wife (5'0") hates them

Jul 15, 2015
seattle_lee in Cookware

Picking on wine mark-ups a ‘cheap shot’

I'm not sure that there's a large maturity difference between calling an opinion "a cheap shot" and calling it bulls4!t. One is more lowbrow, the other has the added bonus of being ad hominem.

That said, you don't see me complaining about wine markups. If I can't find a restaurant with reasonable markups,I don't buy wine. Usually that means finding a beer friendly cuisine. Lots of them to choose from.

May 30, 2015
seattle_lee in Wine

buying a new knife

As someone else commented, rock chopping it's not generally the best choice for thinner knives made of very hard steel. You tend to get chips. Not that it's impossible, but you'll need to be careful with your technique to make sure you aren't twisting the knife even a little bit.

Other options are to get a softer thicker knife, or to move away from rock chopping into push cuts, draw cuts, or vertical chopping

May 21, 2015
seattle_lee in Cookware

Shopping for carbon steel chef's knife: Gyutos, bunkas, brands on a budget, and how to choose?

I have a couple of carbonext gyutos. They both needed a bit of work for their first sharpenings, as they came with no bevel at all. After first sharpening, they sharpen quite easily. I got pretty early models, and have heard that more recent ly produced knives don't have this issue (which some but not all early knives had).

May 08, 2015
seattle_lee in Cookware

What induction range to buy?

Closing on a house in month, and looking to replace the standalone range with an induction unit. The range is 30". I have lots of de Buyer Carbone Plus, cast iron, and a couple of Demeyere skillets (one Proline, one Industry 5).

Any recommendations out there?

Apr 28, 2015
seattle_lee in Cookware

Okay knife nerds, what do you think of this Dexter?

I think I'd rather buy the Gesshin Uraku gyuto from Japanese knife imports and have some money left for stones to keep it sharp. I'd probably rather have the Gesshin even if they were both the same price -- and they both have that geometry with very little belly.

Apr 08, 2015
seattle_lee in Cookware

Wine for Salmon With Anchovy-Garlic Butter??

Dry pink bubbly, like a rose cremant from Loire, Bourgogne, or Jura, or a cava rose.

Apr 08, 2015
seattle_lee in Wine
1

Robert Parker: High wine prices creating ‘caste system’

Talk about done selective quoting

Mar 26, 2015
seattle_lee in Wine

Robert Parker: High wine prices creating ‘caste system’

I've seen what he said in print. You seem to be implying that a man can be as petty as he wants to in print and in public, but that doesn't matter if he's a good guy to his sycophants in private.

I disagree.

Mar 24, 2015
seattle_lee in Wine

Robert Parker: High wine prices creating ‘caste system’

And did you see what Parker wrote about Steve Edmonds, the California winemaker who had the gall to make wines for his own palate, rather than Parker's? Parker dressed him down severely for such Lese majeste.

Mar 24, 2015
seattle_lee in Wine

Robert Parker: High wine prices creating ‘caste system’

It should be no surprise that Parker likes those who look up to him. If you've ever seen how he treats those who are civil to him but disagree about wine, though, it's not pretty. If that's the sort of personal character you wish to advocate for, we'll have to agree to disagree.

I see that you echo his his hominem above, against both the British wine trade and those ITB. Wide sweeping generalizations with no substantiation. Just like Parker.

Mar 24, 2015
seattle_lee in Wine

de Boüard: 2014 a vintage ‘for consumers’

Maybe it's his way of saying prices will return to sanity. Though I wouldn't bet on it

Feb 11, 2015
seattle_lee in Wine

Tell me what you use your oval oven for

Yeah I do use it on the stovetop, but only for oblong items like whole chicken or leg of lamb

Jan 18, 2015
seattle_lee in Cookware

Tell me what you use your oval oven for

Boneless leg of lamb and whole chicken come to mind immediately, if only because I make them so often. Really I'll use it for anything about that size that's going in the oven, or that I'd of oblong shape

Jan 16, 2015
seattle_lee in Cookware

Champagne Recommendation <$75

I see that I am too late to help in this instance, but for future reference, I've had really good luck buying bubbly at Pete's Wine Shop (either Eastlake or Bellevue). There's an older African-American guy at the Eastlake location that really knows his stuff. Prices are good, too.

Dec 31, 2014
seattle_lee in Wine

Wine Pairing with Lobster Bisque?

I like the idea of a sparkling wine, but a richer one than most Cava. Many Champagnes would fit the bill, as would many sparkling Vouvrays and Cremant du Jura.

If you go with a chardonnay, I would do a rich white burgundy. My number one choice would be a well-chosen Meursault but you would do well with Puligny, Chassagne, St Aubin, or a richer Chablis or Macon.

There are a number of wines I would like from Vouvray and from the Jura, but they are specific bottlings from specific producers. What I think you need here is a wine that is both rich and acidic. If you have a quality wine shop near you, you might ask them for a recommendation.

Dec 31, 2014
seattle_lee in Wine

Telling Me Wine Names Rather than Generic Grape Types

I often just decide that those folks don't want me drinking wine at their restaurant, because I run into that all the time. It annoys me, too, but most people seem fine with it. My sister is always excited if they have an Albarino, and doesn't care who made it.

When I do decide to ask for more information, I usually narrow it down to 2 or 3 wines and ask to see the bottles. Not perfect, but that way I find out the producer, the bottling, and the vintage -- all of which are important.

Dec 31, 2014
seattle_lee in Wine

Stripping de Buyer Carbone Plus

I'm hoping to strip down and reseason one of my Carbone Plus pans. Not sure if it is safe to leave in the oven on the self-cleaning cycle.

Are there other ways to strip it down that don't involve noxious chemicals?

Dec 23, 2014
seattle_lee in Cookware

Sheath for meat cleaver

I use a sani-tuff rubber cutting board with my cleaver. Works great.

Dec 07, 2014
seattle_lee in Cookware

Why are kitchen tools so expensive?

Have *you* looked at Tojiro DP?

What's Best for Cutting Pizza?

Yeah, sharpening a wheel cutter sounds like *vastly* more work than sharpening a knife. As does a trip to the store to buy a new one.

But then I've had a lot of practice sharpening my knives, and I have knives with incredible edge retention.

Sep 09, 2014
seattle_lee in Cookware
1

What's Best for Cutting Pizza?

That's not exactly what I had in mind, but pretty close. And it's a brand with a good rep for inexpensive knives. It'll also be useful for far more than just cutting pizza.

http://www.chefknivestogo.com/cckclea... is the form factor I was thinking of.

My actual knive is a Sugimoto No 6 OMS, but that's a lot more expensive. It's also my primary kitchen knife, and I can't imagine paying that kind of change for something that would have limited utility. Fantastic knife, though.

Sep 05, 2014
seattle_lee in Cookware

What's Best for Cutting Pizza?

I use a chinese chefs knife (aka 'cleaver'). Works great.

Sep 04, 2014
seattle_lee in Cookware

What is the best way to freeze mushrooms?

Dry the porcini, make duxelles with the others. To dry the porcini, slice them and then put in the oven at 170 with the door cracked open.

Aug 28, 2014
seattle_lee in Home Cooking

Seattle Spanish Staying Power?

I agree, Txori was a great spot and we miss it. Sadly never got to try Aragona.

Aug 28, 2014
seattle_lee in Greater Seattle

Best pots/pans?

Not a fan of sets -- you want different materials & design for different pieces.

For my money, nothing comes close to carbon steel for skillets and crepe pans. Mine are all de Buyer, but a friend has some older Paterno that's pretty good too. Having a single stainless saute pan or skillet is good for acidic foods. I think Sitram is best value, Demeyere is just best (and worth it if you are only buying one).

For pasta / stock pot, cheap stainless with a heavy disk bottom is good, so long as there's a lot of liquid in the pot. I also have an enameled dutch oven for when I'm making a stew not a soup. Mine is Staub, picked up on craigslist.

Saucepans good to have in stainless clad -- I like Sitram Catering.

I've owned a number of all-clad pans, and still own some. Every one was not worth the price I paid, IMO. Not that they can't be worthwhile if you find them at the right price. But with what I know now, they are no longer on my shopping list.

Aug 18, 2014
seattle_lee in Cookware

Chocolate cake south of downtown?

We ended up with one of the guests baking a cake, so we didn't buy one. But I've got to say that Cakes of Paradise looks very interesting.

Columbia City would have been my normal first choice, but I've never been moved by their cakes. Pastries and breads, yes. Just not the cakes.

Aug 18, 2014
seattle_lee in Greater Seattle

Chocolate cake south of downtown?

Where can I get a great chocolate cake, preferably south of downtown? It's for a birthday, but decoration is not needed.

Aug 14, 2014
seattle_lee in Greater Seattle