m

mrnelso's Profile

Title Last Reply

Measuring practical heat conductivity - Cast iron, aluminum, copper

Yes, I was also surprised at the unevenness of my cast iron frying pan (old Diamond, smooth, well seasoned). As you said, it's still good for searing, baking cornbread, etc, but be aware of that wildly uneven temperature (even on gas burner) business.

Dec 15, 2014
mrnelso in Cookware

Farmer's Market LA (Fairfax & 3rd) - What to eat?

Since our hotel was two blocks away from the spendy, tourist-trappy, inconsistent Farmer's Market, we went there two mornings. We looked for simple and direct. Charlie's eggs on toa$t were fine but the bowl of plain grits with a fruit bowl was a real hit. Next day got the grits again ($3.50 for a smallish bowl), but got a fruit bowl from the stand by the gas station. The latter had somewhat more fruit by weight and some bigger clunky chunks on the bottom of the bowl, but the more consistent chop of Charlie's was easier to deal with in the bowl. Bob's crumb doughnut was a good enough sweet cake doughnut, though not more than that. Bob's coffee was two full notches above Charbuck's and just fine. Shortcake's almond croissant was worth doing.

Dec 15, 2014
mrnelso in Los Angeles Area

Heading back to Original Farmer's Market for first time in years...wtf do I buy?

Both good
thank you

Dec 15, 2014
mrnelso in Los Angeles Area

Bishop update 2014

The Looney Bean changed owners and lost a delightful connection to the conservation of bird migration routes, but the coffee is still thoughtfully selected, prepared, and presented. Black sheep not so much but beats charbuck by a nose.

Village Cafe also changed owners, and now the clear choice is Astorga's, right next door. Chilaquiles for sure, but it's all good and get the very nice whole beans. Get the spicy salsa too and the guacamole.

The Jerky place right up 395 has more sorts of Jerky than we ever saw - a pound of assorted jerkies is great road food.

Dec 12, 2014
mrnelso in California

Heading back to Original Farmer's Market for first time in years...wtf do I buy?

I sure would like a cup of really good black coffee somewhere around the Farmer's Market. Suggestions?

Dec 09, 2014
mrnelso in Los Angeles Area

Good decaf coffee

It's been a few years, but I had quite the thing going on with Torrefazione decaf before I came to my senses and joined the green bean buying club and roasting my own correctly caffeinated coffee. I do see decaf there, too, though I try not to look. eeeew.

Nov 03, 2014
mrnelso in Greater Seattle

In Praise of Dives, or... Another One Bites the Dust

Sully's Snow Goose is about boxed in with all that new midrise mixed development stuff and it feels like nobody will even notice when it overtakes Sully's.

Oct 30, 2014
mrnelso in Greater Seattle

Drinking and Eating in Ballard-Fremont area

Pop in to Roux for an order of deep fried chicken gizzards and a Sazarac and a few jalapeno hush-puppies. Up the block for Paseo and Uneeda Burger.

Oct 29, 2014
mrnelso in Greater Seattle

Sattle for a week from Australia

Random BBQ point:
Rainin' Ribs (15030 NE Bothell Way > via Lake City Way or 145th) is operated by Skyler, a local who learnt his excellent smoking in Australia.

Oct 19, 2014
mrnelso in Greater Seattle

Coffee shop etiquette: lines and limited tables

Besalu is the worst place in the world to do this. Lingering over French pastries and coffee does not mean watching somebody else's backpack luxuriating in well-seated leisure while I watch the tables turn. And turn they will and you'll get yours.

Sep 25, 2014
mrnelso in Greater Seattle

Legitimate Poutine

Vittles (by Darlene Boline of Zacaggni's) has a poutine.

Sep 16, 2014
mrnelso in Greater Seattle

Sweet Jesus: Whole Foods No Longer Getting Brillat-Savarin Due to FDA?!

You are clearly upset, and deserve the opportunity to explain yourself, but saying 'government food-safety regulation sucks' is about as convincing as 'capitalism sucks'. Can we see some data please? I, for one, am impressed by the public health accomplishments of FDA and its local partners in municipal health departments. Because of their work, we have safer food and fewer food-related fatalities. Like all of us, of course, they will sometimes mis-calculate something, but there is process to insure that all relevant corrections are heard. If you have data they need, please share it with us.

Sep 14, 2014
mrnelso in Cheese

Good BBQ in Seattle?

both - they are just 2 long blocks apart, with Pecos on First and Jones on Occidental.

Sep 14, 2014
mrnelso in Greater Seattle

Zaccagni's

I later learned the tiny booth above has a much larger space below, where the braising is done for presentation above, on heat.

Sep 06, 2014
mrnelso in Greater Seattle

Seafood recs for an East Coast shellfish fresk

Some 'cooking' is likely more than one even needs for perfect Dungeness, the boil-in-bag meal of crustaceans. While big salted water boils, melt butter for dipping. Done. Dollar-Store pliers work. Cold, it's good with mayo.

Zaccagni's reboot

We went to 2330 2nd last night, and 'Zaccagni's' is now 'Vittles http://seattle.eater.com/archives/201.... When the chef/owner Darlene asked my wife "how's the Poutine" (topped with Darlene's silky braised brisket), my love backhanded "The best we've ever eaten, though every culture makes their own culinary mistakes, and this is Canada's". Melded vegetables over polenta were satisfying and lovely, as were simple sauteed prawns and cocktails. Exploration continues and we look forward to savory surprises from this collaboration with the owner of the excellent Indian Saffron Spice booth across the aisle from Zaccagni's by the Pike Place News stand.

Hazelnuts

Fare Start: http://www.farestart.org/ is a local non-profit that runs the Fare Start restaurant to raise funds to support food-service training programs administered directly to homeless people contacted through local social-service agencies. Every Thursday, they serve a full restaurant of 200 guests a $30 three-course meal. Chefs line up to contribute their gifts to this excellent cause and the results of these contributions are working all around town all day long, every day. It's a good program and they'd most likely be able to present some local chefs with the opportunity to have a blast working with a really bountiful supply of hazelnuts. I'd definitely go that night and take friends. I can see Brad, of Brad's Swingside Cafe making a lovely hazelnut pesto for 200 with those.

Aug 31, 2014
mrnelso in Greater Seattle

Zaccagni's reboot

Imagine my distress when I passed Zaccagni's counter across from the Pike Place News stand to find them under remodel for a fish taco stand. I hold no grudge against fish taco, and love the one from Fish Basket, but the loss of Zaccagni's left me gasping. When I got home, I googled their phone number and Darlene answered. Wow - dodged a bullet. They've got a Belltown spot now, at 2330 2nd Ave with HH 4-7, 10-close and if I hurry I can get there today...

Best deli for Western European meats / cheeses?

Big John's PFI:1001 6th Ave S - mediterranean/Italian goods and with expertise stashed among the deli cases. Spanish Table:1426 Western Ave. 'Nuff said. Armendino's Salumi:309 3rd Av S cures Italian salumi - the guanciali is the finest fat ever to hit a hot pan. Though mostly Polish and eastern, George's deli 907 Madison is worth a stop for a fresh-grilled Corned beef sandwich and some very mom soups. Then talk meats. Up at the Market, Uli's does sausage every way including hot off the grill with good fresh fries.

Aug 28, 2014
mrnelso in Greater Seattle

Looking for decent Chef knife & Paring knife

Yes, knives are subjective. Find clues to the subject in how your hand, arm, and eye work with the particular handle, blade, and balance of each knife. My arm loves my $30 Forschner/Victorinox and it leaps into my grip perfectly, but I can barely hold my wife's $200 Shun without keeling and yawing out of control. For safety and performance, keep knives clean, dry, sharp, and steeled.

Aug 24, 2014
mrnelso in Cookware

Chik-fil-A

Whole busloads of protesters will dig that

Aug 21, 2014
mrnelso in Greater Seattle

Friends Relocating to Seattle: Best restaurant to send them to?

Ponti Seafood (mostly cooked, I believe) Grill has veranda seats overlooking the canal by the Fremont bridge near Fishermen's Terminal and the Locks. It's fun when the bridge goes up, the grill is on fire and all of it is fabulous and one of the Seattlest places I can think of. Get introduced with a Happy Hour Caeser.

Aug 15, 2014
mrnelso in Greater Seattle

Celebrating an 80th birthday, restaurant recs?

Westward?

Aug 13, 2014
mrnelso in Greater Seattle

Ballard/Fremont/Phinney/Greenwood Searching for Not So Darn Sweet Thai Food

Thank you, Laurella, I did not know that and surely appreciate the tip. Time for a summertime ferry-ride to Jessie Tamayo's new place, Tamayo's in Oak Harbor. How fine is this? Oh yes.

Aug 13, 2014
mrnelso in Greater Seattle

Bakery near Safeco?

I don't know if Borrachini's frosting is legal any more, but classic is true enough...

Aug 13, 2014
mrnelso in Greater Seattle

Chik-fil-A

Oh, and so propitiously proximate to NSCC and several campuses full of hungry or pissed-off students. Yumm.

Aug 12, 2014
mrnelso in Greater Seattle

Ballard/Fremont/Phinney/Greenwood Searching for Not So Darn Sweet Thai Food

And out of nowhere comes Saffron Deli. Who knew?

Aug 12, 2014
mrnelso in Greater Seattle

Doing the touristy thing - Walk about, lunch at Pike Place Market and more........!

Mutual Fish and Uwajimaya are worth a look and fish markets come and go frequently in the blocks around 12th & Jackson.

Aug 05, 2014
mrnelso in Greater Seattle

Measuring practical heat conductivity - Cast iron, aluminum, copper

My 5 quart cast-iron surprised me when I preheated it 15 minutes or more on a gas cook-top and pointed my infrared thermometer at a whole lot of random points at a whole lot of random distances. I got readings from 450 (or even less) to 700 (or even more).

Aug 02, 2014
mrnelso in Cookware

Big John's PFI - Seattle

Thank you Stanley. It's a pleasure you call forth imagination of Garlic gulch and the characters of its day. Oberto, Merlino, Borrachini, Italo, Delaurenti... carried the standard of Italy in these parts, with Big John Croce, Armandino (and son, Mario and daughter Gina) Batali, and more. Their contributions live on. Pete Delaurenti(and Mimi) introduced white-bread locals to the culinary delights of the Meditteranean, one tasty slice at a time. We went grocery shopping at the low stalls and Pete's every week and he'd hand slices of hot coppa, sopprasata to delighted families. They made us all richer and I remain grateful and appreciative of the contributions immigrants continue to make to culinary culture as new populations enrich us all. In the day it was Dutch, German, Italian, then Chinese, Japanese, Vietnamese, Lao, Somali, Ethiopian, Mexican, Salvadoran... and the beat goes on. Light-rail summons such possibility of chow.