wallyz's Profile
in search of Mochi
H- Mart and 99 Ranch both have them in the last month and a half. H-mart is worth the trip for the beardpapa's in the food court.
Seatte and Port Townsend in September
Second Sweet Laurette. Seafood Chowder on Saturday(brunch) is really really good.
What's for Dinner? Part 88 [OLD]
1st CSA box of the year!
Tomatoes, basil, and broiled onions with sliced and broiled sausage on pomodoro bread from Snohomish Bakery. Green salad with cukes and radishes (uh- mazing- these guys slay the root veggies, all of them) and sauteed baby beets and beet greens. (Garlic, onion, salt)
We have some good looking potatoes, more greens, radishes, rainbow chard, and some of the end of last years apples that still taste good.
Fatty, filling bean dishes?
The whole cook with pork scraps and bacon grease idea is really your bet bet for packing in calories. Also- doing seasoned beans over a lot of coarse polenta is a good way to pack in calories and stomach filling cheaply. Lundberg short grained brown rice (in the 25 lb sacks) has been really cheap the last two times we bought it (2-3 times a year) Healthy, filling, takes time to digest.
leftover grilled salmon
Baguettes filled with the salmon, cream cheese, and marinated thinly sliced cucumbers and onions. Marinade is half cup cider vinegar, tablespoon sugar, 2 teaspoon salt, a little pepper and a pinch of ground mustard seed.
Roast Chicken Technique
The best method for our skin loving and often time constrained family is an 8 hour brine of a 4-5lb, halved chicken. Let both sides rest and air dry on a broiling pan, tucking the wings back, and use the neck, liver, gizzards and spine for stock.
Salt the skin lightly 5 min before putting the chicken in a 425 oven for 45-50 minutes. You can also put herbs and aromatics under the skin. (My fave- garlic, rosemary and thin slice of lemon) That can strongly flavor the skin, though..
Schmaltz is caught in the bottom of the broiler pan, and can be harvested nicely. If you oversalt the brine or the skin, the schmaltz may be too salty to be used in some applications.
All the skin, except for the strip along the back, is perfectly crispy, brown and yummy.
Keys for this and all roast chicken- dry skin and room temperature bird.
This also works well on a charcoal grill over indirect heat. Cooking time is more variable, but the skin is better.
Easy pizza at home?
Your first problem is that you don't think making dough is worth the trouble. But it is.
Accepting that limitation- pizza stone is worth it. For a crisp thin crust, soft lavash is a great easy way to go. For smaller personal pizzas, fresh naan is great. We use the naan from TJ's for lunches for the kiddos.
bread for poboy?
Do you live around a vietnamese bahn mi place? Ask them for their baker, or if you can just buy a half dozen. Crisp outside, soft inside. Chewy sourdough makes it hard to eat a po'boy. a soft inside lets you smoosh everything together.
Do you value knife-skills?
Ipsedixit-
I would look at him intently and say "I am going tot each you how to cook, not how to screw around in someone else's kitchen. For the next two decades, you will not be able to afford half this stuff in here, You will have to do it with a knife, a cutting board and a pan. Learn my way, and be prepared. Learn with these crutches, and you will never cook well."
This kid needs to learn knife skills.
Vegetarian Husband willing to start eating meat if I make him BBQ Beans. Please help.
BBQ beans are basically cassoulet, if put together by a dude stuck in america at a campfire instead of a French Farmhouse. So- beans, onions, tomato puree, sugar- (Dark brown, maybe some black treacle to sub for molasses) cider, vinegar, garlic, capsicum. Salt. I think OK joes ' has black pepper in them as well. Whatever meat you get - Smoked bacon is good, you might slow roast a small brisket to get some burnt end like stuff off the end of the point, just put it in the last hour you are cooking the beans.
You're going to have to figure out measurements your self. Keep the vinegar and sugar balanced. You can always add salt, but you cant take it out.
Oil of Ginger?
There's two ways of making ginger oil- one with a neutral oil, like peanut or canola, and just heating it with ginger, not hot enough to fry the ginger, but hot enough to discolor it, and letting it cool, straining out the ginger. This is good for using the ginger flavor in recipes. Second- making it with chiles and other aromatics for a flavored cooking oil, usually for asian cooking.
I've heard its used for some cocktails, and might be a good way to get ginger flavor into a meringue or frosting without affecting the texture.
b&m brown bread in a can...
My grandfather used to toast it, then float it in warmed milk for breakfast.
He put his dregs down for the cat.
What are the steps to becoming a good dessert home cook?
SOunds good Hank- for the chocolate sourcing, I'd encourage you to think about trying some Theo 70% or even the Single source (80-90%) Dark chocloates. It's really easy to get amazing flavor out of them, and because you are adding the sugar and fat, I find it much easier to work with than some of the 50% varieties out there.
Grocery Store Roasted Chicken - Who has the best?
I like Haggen the best, but I'm up north. Of the ones you mentioned, I'd go QFC, but I'd try to figure out when they get them out of the roaster, and take one home that hasn't been sitting in the case long.
A Boat Load of Freshly Picked Broccoli in my Fridge-HELP!
Slice the broccoli, get some grape seed or canola oil really hot, and saute, but slowly so it almost pan fries. Garlic at the last moment, chopped fine, but don't burn it. Shred parm over it.
Kind of a dumb question. Rice plus vegies plus . . . . what else?
Here's a good one: Dry roast some chopped nuts in a pan. Brown some butter, then saute your rice and the nuts together. Add in your water, and then cook your rice your normal time. The nutty buttery taste is really good with fish or lightly seasoned chicken.
Brunch Recs
Tilicum in Belltown, Caprice Kitchen in Ballard
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Tilicum Place Cafe
407 Cedar St, Seattle, WA 98121
A Caprice Kitchen
1418 NW 70th Street, Seattle, WA 98117
Breakfast in Seattle?
Maltby cafe is not worth the drive. It is passable for seattle breakfasts but will not impress out of towners.
Lola, Tilicum, or brunch at A Caprice Kitchen are my reccs.
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Lola
2000 Fourth Avenue, Seattle, WA 98121
Tilicum Place Cafe
407 Cedar St, Seattle, WA 98121
A Caprice Kitchen
1418 NW 70th Street, Seattle, WA 98117
FIve guys in Seattle Area
Five Guys opened up a joint in Marysville (Smokey Point) and I heard of one opening in Renton. Add this to all your searches for a good burger in Seattle.
The Local Yoke Cafe, Lynnwood Wa
Another negative experience I'm afraid. Biscuits and Gravy is one of my hallmarks for breakfast place, and the Local Yolk fails on this account. Worse, they undercooked my (over medium) eggs to the point of slimy whites, then, when asked to redo them, overcooked them to over hard.
The biscuits were dry, the sausage gravy was gluey and flavorless, and the sausage used looked like brown and serve.
Polish or Hungarian Food in the Puget Sound Area?
Seconded. Also the only source I have seen in Seattle for a bottled mead selection, if you are into that. Decent central European Wines, too. Some can be a great deal.
Home ec!
Muffins, biscuits, Pineapple upside down cake. Wow. Haven't thought about Mrs Phillips for decades.
Seattle Help - I've done my homework first, just needs refining
Ulis and Pike place chowder in the market.,
Seattle Help - I've done my homework first, just needs refining
If you are polish, a stop into Georges Deli on Madison and 9th may be in order. Lots of traditional smoked meats, and they will make you cheap sandwiches out of anything in the store.
T-Day Postmortem: the good, the bad, and the ugly
We visited friends, and we brought the pies.
The Good: Apple cranberry pie.
The OK: Turkey, cajun spices but roasted too long. I'm going to use their spices on a breast next week, see if I can get it right.
Rolls, baked that day, but a little dense.
Potatoes, with cream cheese, good texture and flavor, but uninspiring.
The Bad: Sweet potatoes underdone, and gravy form a jar.
How to Find Tolerable Mexican Food?
If you are still around, El Puerco Lloron is the place to go.
Spatchcocking 101
Yeah, we have a pretty weak and leaky oven right now, too. I'd probably be happy with 90 min total. I hate under done dark meat sacrificed at the alter of perfect breast meat.
ROASTED GARLIC RED SAUCE
Aidells Garlic and gruyere Chicken sausage. Or , if you have fresh italian sausage available, sweet(fennel seasoned) sausage, grilled.
