chartreauxx's Profile

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4 hour early morning stopover

until my boyfriend and i split in january, i was commuting to the twin cities every other month to see him. so i have a lot (a LOT) of experience with MSP. the short answer to your question is no, i don't think it's really feasible.

the long answer is:
on your timeline, i'd only leave the airport if i had a burning desire to have that 4-hour stopover turn into a missed flight, fees, and waiting to be rebooked. you MIGHT get lucky; your flight MIGHT be perfectly on-time/early, you MIGHT not hit any traffic on your way into the city, there MIGHT not be a line at wherever you want to eat, you MIGHT get a fast server and a prompt kitchen team, you MIGHT not have to wait to pay your bill, you MIGHT get a cab right johnny-on-the-spot, you MIGHT not hit traffic on the way back to the airport, you MIGHT not have a line at security to get back in... but then again, any or a combination of the above is reasonably likely to happen. i've had MSP take over an hour for security, even when the line wasn't overly long.

it's really not worth the gamble. there are some very reasonable food choices in the airport, and really, if you want to explore the MSP food scene, make a trip of it. there's plenty of good food in the area, and it's a cute town in general. trying to sneak this breakfast in like this pretty much promises the following:
1) it will be a stressful morning,
2) you are very likely to miss your next flight, and
3) you're shortchanging minneapolis/st paul.

safe travels!

1 day ago
chartreauxx in Minneapolis-St. Paul
3

Foods Without Enemies

and still, some sandwiches pass muster! see? nobody hates the sandwich writ large! ;-)

Apr 09, 2014
chartreauxx in General Topics

A New Orleans native visits Seattle for the first time

i've always had good luck with noodle zone. try the duck noodle soup. fast, affordable, tasty. their pad see ew is also fabulous. i used to work in the westlake tower and noodle zone was my go-to spot. the thai place also does a decent job; just make sure to ask that they cook your order fresh, not take it from the steam table; they're happy to oblige.

Apr 09, 2014
chartreauxx in Greater Seattle
1

A New Orleans native visits Seattle for the first time

i'd avoid dahlia (honestly any tom douglas restaurant other than serious pie/serious biscuit). in my recent experience they are overpriced and underwhelming. i'd skip maximilien, too; pricey and doesn't deliver food-wise in my personal experience. mccormick & schmick's is a national chain, so while they do a fine job are far from seattle-specific.

my advice?

don't overlook the westlake center food court. le pichet on 1st makes a solid lunch/brunch (try for the quiche if you can get a slice, it sells out by 12pm usually) and a KILLER dinner. macrina bakery is fantastic for breakfast or lunch (sandwiches, salads, quiches, soups, pastries). japonessa (also on 1st) has happy hour almost all day in the bar, which makes for a criminally good sushi meal. your client might enjoy list, tavolata, or local 360 (both in belltown). the price points are modest, but the atmosphere matches what you described (boisterous, friendly, reasonably swanky). it's generally quiet and not too busy, but the lost pelican on 1st also serves amazing food (it's southern/cajun/creole inspired, though, so may not be of interest to you!).

back to lunches... pear delicatessen is an often overlooked gem in pike place market - they have sandwiches, great soups, and some deli meats/pasta salad type deals and offer the best selection of craft/unusual sodas in the area (also sell a range of gourmet groceries).

there's a solid korean fusion place in pike place market too (right by the fish-throwing guys), as well as standbys such as turkish delight, le panier (pastries and cold french sandwiches), michou, mee sum pastry (humbao, potstickers, cha siu skewers, and treats like sesame balls), or mr d's greek delicacies for a greek pita sandwich. you're also close to fare start ( a great, GREAT cause!), barolo, and mistral. happy hour or lunch at said places is a good bargain, albeit sit down. i have many more ideas (two bells, il bistro, harbor city, triumph bar, red papaya, obasan, racha, pagliacci, and more) but don't want to clog the thread.

though one last thing? it's neither loud nor rowdy, but rock creek in fremont is probably the best meal i've had in years. plus, AMAZING service, and an upscale, dressy vibe. moderate noise level. don't discount it, and haven't noticed it getting much love here on CH. worth checking out.

enjoy your stay! feel free to ask me further questions or PM me.

Apr 09, 2014
chartreauxx in Greater Seattle

Eating pizza or burger w/ knife and fork

when it comes to others' manners, i only care if they are doing something gross, offensive, or otherwise disgusting, and especially if it involves noises or isn't easily ignored for some other reason.

using a knife and fork doesn't qualify. unless, i suppose, they're wielding the implements like a shovel and a machete.

excluding that, i find people who judge others' (reasonable, polite, and non-invasive) eating choices and habits to be a little pretentious. i think what using a knife and fork for pizza/burger says, in this case, is that OP needs a hobby.

Apr 09, 2014
chartreauxx in Not About Food
4

Foods Without Enemies

i say sandwiches. hot, cold, toasted, grilled, kosher, halal, vegetarian, vegan, gluten-free, soy-free, nut-free; open-faced, regular, wrap, breakfast, lunch, dinner, snack, kid, adult, any cuisine, any components, any combination of flavors. from an american club sandwich, to a vietnamese bahn mi, to a french sandwich en baguette, to a japanese yakisoba pan, a mexican torta and more, i can't think of a society that hasn't embraced the sandwich and made it something of its own in some way. i may be wrong or overlooking something, but i feel (similar to pizza) that the sandwich is a food almost anyone can get behind (allowing for OP's exclusion of health or moral reasons for disliking a food).

Apr 08, 2014
chartreauxx in General Topics
1

Trader Joe's YAY/NAY - April 2014

i always cook my burgers medium rare or less; never ground my own beef in my life. even done rare burgers with (gasp!) big chain grocery store meat. hasn't killed me (or made me sick) yet. YMMV.

Apr 08, 2014
chartreauxx in Chains
2

A New Orleans native visits Seattle for the first time

i'd suggest joule over revel; i used to LOVE revel, but last time i ate there my dish was honestly so bad i sent it back. joule is also slightly more "high-end" in my mind...

Apr 07, 2014
chartreauxx in Greater Seattle
1

Foods Without Enemies

niigata?! pfft! akita girl here! :-)

Apr 06, 2014
chartreauxx in General Topics

Foods Without Enemies

i despise chocolate chip cookies because i am allergic to chocolate, and i generally do not like lasagne. french fries i am particular about; if they're crunchy i love them, but steak fries make me gag, it's a texture thing. i hate that mealy potato inside, and the outside needs to be super crunchy. i usually hunt through my fries for the ones that were missed and fried twice, or kind of tiny and thus "overcooked".

a food everyone loves? excluding those with allergies, never met someone who didn't like cherries or strawberries.

Apr 05, 2014
chartreauxx in General Topics

Japanese household veggies

usually i've seen it pickled and used as a garnish for japanese curry. honestly haven't seen it any other way...

Apr 05, 2014
chartreauxx in General Topics

Help a Canadian out..what on Earth is "American cheese"?

it's not cheese. it's "cheese product", and i can't say i care for the stuff. use cheddar, unless the recipe requires a certain kind of (unnatural) melting behavior - in which case, google for recommended subs.

Apr 05, 2014
chartreauxx in Cheese

Japanese household veggies

i think goma-ae and miso dressed general veg are pretty common, actually. in my experience living there, they were served at friends' homes, in school lunches and at restaurants. pickles, kinpiragobo, oden, veggies in soups, seaweeds of all sorts, peanut-dressed beansprouts, mild kimchi, potato salad, peppers (either piman or shishito peppers), cucumber salad, daikon in any form (stewed, shredded, shaved, pickled - love me some takuan...), eggplant (usually with miso), cucumbers, namul, boiled spinach with seasonings (often bonito flakes and soy sauce), CABBAGE! (good lord, shredded raw cabbage with dressing, cabbage in okonomiyaki, stir-fried cabbage, cabbage rolls, "cole slaw", all the cabbage...), etc. i found tomatoes to be common (ie, with daikon sprouts, bonito and tofu for hiyayakko tofu). sprouts are also common in general, bean, daikon, whatever. sweet potatoes and japanese pumpkin too, in desserts as well as savory options. for the most part, japanese people make a wide variety of veggies at home and while some (daikon, lotus root, etc) are a little unusual in the west, many items seen in the west are also common in japanese homes. many of the more traditional items (not all, but some - think the pickles) require a lot of time and work. as japanese society increasingly urbanizes, moves away from the multi-generational family, and offers women more options for careers, quick 'n easy options like iceberg or cabbage with a pre-bottled dressing seem to be more common (just from my anecdotal experience living there for 3.5 years).

Apr 05, 2014
chartreauxx in General Topics

How often do you drink alcoholic drinks?

be kind to your body. i've had acute pancreatic attacks a couple times (genetically prone, but still), and it's not highly recommended. if you're worried, back it off. if you feel bad, back it off. if your doctor, friends, or loved ones advise it, back it off. if you feel fine, live well, and check out clean with your doctor? relax, until/unless one of the above issues manifests. drinking is not a problem, until/if it's a problem. numbers, "norms", and news reports can't dictate your health. do what's right for you, ask your doctor (and be honest!) if in doubt.

Apr 03, 2014
chartreauxx in General Topics
2

Misleading Names of Certain Preparations

sweetmeat
elephant ear
ants climbing a tree
ants on a log
puppy chow
pigs in a blanket
duck sauce
black pudding

Apr 02, 2014
chartreauxx in General Topics

Top 10 Most Overblown Food/Beverage Trends

why is a confit of vegetables impossible? confit just means "cooked in oil or syrup".

Feb 28, 2014
chartreauxx in General Topics

TIPPING: "There oughta be an app for that!"

i wish we had a more european model!

Feb 27, 2014
chartreauxx in Not About Food

TIPPING: "There oughta be an app for that!"

i guess i was just asking because i often find myself torn about how much is "appropriate" to tip. i frankly don't like tipping as a practice, i simply think people should be paid a fair wage for fair work, but as long as tipping is a thing (it sure is here, USA) i wouldn't mind some guidance!

Feb 27, 2014
chartreauxx in Not About Food

TIPPING: "There oughta be an app for that!"

wow that is one heck of a dinner party! O_o i don't think i have that many friends lol! thanks :-) i'll go download that!

Feb 27, 2014
chartreauxx in Not About Food

TIPPING: "There oughta be an app for that!"

do you have an app you use/recommend, and if so, what's good about it and what's not so good?

Feb 27, 2014
chartreauxx in Not About Food

TIPPING: "There oughta be an app for that!"

actually, it's not necessarily about doing the math for me; it's about figuring out what is expected or appropriate at a given establishment, *based on the service and experience i had*. for example, if the service was mediocre to poor, what's appropriate? do people tip here at a place where it's counter service only? i had totally above and beyond service, is a 35% tip over-the-top and weird or indicative of my appreciation? and as lingua says, too, sometimes it's just a pain to do the math - less about being "able" to and more about the convenience factor.

Feb 27, 2014
chartreauxx in Not About Food

TIPPING: "There oughta be an app for that!"

Based on the number of tipping questions/threads/confusions/concerns/complaints on this thread, it seems many of you share my sentiment; there really should be a great app out there to help guide tipping behavior, particularly at places new to you or in new or foreign locales.
So:
1) Do you use a tipping app? If so, which one? What do you like about it, and what do you feel it doesn't do so well?
2) What is your relationship to the food industry? Diner, server, bartender, chef, cook, restauranteur, something else, some combination?
3) If you could design your own ideal tipping app, how would it work and what features would it have?

Feb 27, 2014
chartreauxx in Not About Food

Happy hour question

-lost pelican
-list
-innkeeper

all in belltown. AWESOME food, good portions, CHEAP prices! drink specials too. list's food is 50% all day sunday, innkeeper is 3-6 each day, lost pelican is 3-7 every day. enjoy.

japonessa downtown also has good deals and in the bar happy hour is all but 2 hours or so of the day, 7 days/week.

Feb 15, 2014
chartreauxx in Greater Seattle

What new food, ingredient, or recipe have you tried recently?

PM me, happy to share!

Jan 31, 2014
chartreauxx in Home Cooking

What new food, ingredient, or recipe have you tried recently?

i've actually been to cambodia a bunch of times! (14 i think?) i really like a lot of the food. they do such creative things with fish and amphibians... my cooking instructors there told me it's because life in ancient cambodia was hard, and the cooking evolved from the monsoons and the food they made available. i have a couple spice blends from the artisans d'angkor that i hoard like diamonds...

Jan 31, 2014
chartreauxx in Home Cooking

What new food, ingredient, or recipe have you tried recently?

pickled onions are AMAZING.

Jan 31, 2014
chartreauxx in Home Cooking

What new food, ingredient, or recipe have you tried recently?

lol! thank you for the second link... but the first link is to this thread! :-)

Jan 31, 2014
chartreauxx in Home Cooking

What new food, ingredient, or recipe have you tried recently?

i love shiokoji! as for black cod, i live in seattle, so i can get it at 4 fish counters within a mile of my house, or take the light rail to the international district for the best fish. (my two favorites places to buy are uwajimaya in the i-district, and pure fish in pike place market.) we are pretty luck with those cold-water fish species out here, i don't know about dc....

Jan 31, 2014
chartreauxx in Home Cooking

Soup kitchen cookery - large quantity recipes, cheap and delicious

ground beef would work well in a recipe of mine. the base is rice, cooked in canned diced tomatoes+juice (some rotel works too), water if needed, with spices, canned corn, canned beans (i use black beans, but whatever you have) and any other canned/fresh veg that makes sense. i usually finish by stirring in a cooked protein (anything works, from sausage to beef to chicken), and if you have cheese, topping with cheese and baking at 450F until browned and bubbly. makes a nice rice casserole, and beans (+cheese if have) can serve as protein with or without meat.

Jan 31, 2014
chartreauxx in Home Cooking
1

What new food, ingredient, or recipe have you tried recently?

I've recently decided to venture past my known foods, and try something entirely new at least once a week. The rules are that even if I've had a something in a restaurant or a friend's house before, I've never made it myself. Since the New Year, I've tried for the first time:
1) Skate wing: Yum! Lots of cartilage though.
2) Delicata squash: Wow, tasty, and less work than butternut...
3) True cod: Hmm, not for me. I like oilier fish.
4) Ling cod: Tasty, but I prefer other fish.
5) Black cod: Wow! Have I been missing out!
6) Slow cooker chicken chili verde: OK. Chicken was kind of dry, but good flavor.

What have you experimented with recently?

Jan 31, 2014
chartreauxx in Home Cooking