swarf's Profile
Source for masa in Seattle?
I've bought fresh masa at La Mexicana, but I don't know whether they do preparada. They told me to call ahead to make sure they had it.
cracked pizza stone
Sometimes they just crack under normal use, but they are still totally functional if you can deal with having them in two pieces. Rapid temperature changes (including moving into or out of a hot oven) might speed the process. I am currently using a hand thrown glazed round one, and a cheap thicker one, and both are split, but work just as well for pizza as they always have.
<sea> hatch green chile
Ballard Market as in the grocery store on 15th open 24 hours a day, seven days a week. I haven't been in a few days, but last week they were $1/lb, and weren't labeled with a specific variety.
Cantinetta
Redeemed! A trip a few weeks ago was great. Everything was good, a few plates excellent.
Anyone know where to find mini brioche?
Besalu has an individual portion sized brioche, maybe fist sized? Are you looking for something smaller?
are ramps (wild leeks) around yet?
I could be wrong, but I'm fairly certain that ramps aren't native here. I suppose that someone could be cultivating them, but I've never seen at the farmer's markets. I used to pick them a few weeks later than this when I was in Ohio, but it's certainly weather dependent.
In search of Nettletown review...
http://www.wrightangle.com/food/blog/2010/03/24/nettletown/
Please, help me find this place.
You might be looking for The Boat Street Cafe, which used to be pretty much under a bridge, and has since moved.
Cantinetta
I grew up right down the street, and my mom still lives there, so I'd really like to see a place like this succeed, but my overall opinion is only so so after two visits. First of all, I am a salt lover, and though I've heard numerous complaints of over salting, most stuff was just right for me. On the whole, food has had the potential to be great, but significant errors have gotten in the way. I had a steak with porcini and walla wallas in the summer, and while the mushrooms and onions were great, the steak was certainly done past my medium rare order. More recently, both dishes we ordered that had mushrooms suffered from poor fungi cleaning. There was a definite amount of grit with the hedgehogs (with a steak), and in addition to some dirt with the black trumpets (in a risotto, so evenly distributed), there was moss (I guess it gives you a sense of place?). In addition there was lipstick on a teacup. I don't have a big budget for dining out, and unless someone else takes me out, I likely won't return anytime soon.
Need a source for pig.
Kapowsin Meats Inc
29401 118th Ave E
Graham, WA 98338
(253) 847-1777
If you're up for little drive, then this might be the place. Cheaper than any of the butchers (because they supply a lot of them), and our pig was still warm when we showed up. Also it was quite a scene July 3rd. Not the same sort of feel good operation as wooly pigs though...
Cuisinart dlc-7 versus dlc-7 pro, etc...
I've mostly grown up using my mom's dlc-7 pro food processor, which she actually inherited from my grandfather. It seems much more solid that newer ones I've used, and was made in japan as opposed to china. I'm looking to buy an older used one for myself, and I'm having a little trouble figuring out what the differences between the dlc-7 models were (dlc-7, dlc-7 pro, dlc-7 super pro). Any guesses? I know replacement bowls are expensive, but does this sound like a reasonable idea?
Rotisserie rental in seattle?
I know it's kind of late in the game, but I'm debating doing a small pig roast for the 4th of july. I've tried hertz rental, and both aurora rents locations, and have a charcoal bbq with rotisserie reserved at one of them. When I've done this before (with 100lb + pigs) we'd rented a unit with a closing lid, or borrowed a sheet metal heat reflector. I'm looking for something now that will handle a pig less than 50lbs. Can anyone think of other rental places to try, or have a rig they want to rent out?
Rotisserie rental in seattle?
I know it's kind of late in the game, but I'm debating doing a small pig roast for the 4th of july. I've tried hertz rental, and both aurora rents locations, and have a charcoal bbq with rotisserie reserved at one of them. When I've done this before (with 100lb + pigs) we'd rented a unit with a closing lid, or borrowed a sheet metal heat reflector. I'm looking for something now that will handle a pig less than 50lbs. Can anyone think of other rental places to try, or have a rig they want to rent out?
Puttanesca?
The swingside cafe in fremont has had a really good one in the past, with a changing assortment of seafoods.
Seattle-area Dim Sum
Now that you mention it, I do recall that my last visit to noble court was kind of disappointing, and that might have been a year ago. My one experience at O'Asian was not great. The basics weren't that solid, and our large group ate at a long rectangular table instead of a round one with a lazy susan, which made it tricky. It is right in seattle though, which gets bonus points.
Seattle-area Dim Sum
Top Gun Seafood Restaurant and Noble Court are both in bellevue. They're better than anyplace that I've eaten at that's actually in seattle.
