eight_inch_pestle's Profile

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New Streamline Tavern

Went last Sunday. Was so happy to see the old tattered bar stools. Maybe a slightly different crowd, but many regulars are obviously make the move over as well.

Quick - what to do with giant portabello 'shroom slices?

Nicely seared they make a great vegetarian quesadilla or taco filling. You have just about everything you'd need besides tortillas. Asparagus-mushroom quesadillas with some lightly dressed greens? Yes please.

La Carta de Oaxaca - good?

Funny, don't love Mezcaleria Oaxaca (as mentioned), but definitely favor it over Laredos. Not relevant to the OP, but Mezcaleria will also make fresh tortillas to go.

Never hear it talked about, but I'll also throw out a vote for El Camino in Fremont.

La Carta de Oaxaca - good?

Its sister restaurant is OK, not great. If you're staying in the neighborhood that's one thing, but I wouldn't head up to Queen Anne just for that. (I haven't been to the Capitol Hill location).

Wholeheartedly concur with Fonda la Catrina.

Flavorless chicken breasts

It's the same chicken, but you get more chicken to brown and to flavor with herbs, spices, fats, etc.

Certainly agree that a nicely-handled breast doesn't necessarily require knifework. But if the point is to help someone specifically complaining that her chicken breasts are bland, increasing the ratio of surface area to meat is sound advice.

Flavorless chicken breasts

A good brine should penetrate deeply. Maybe your liquid isn't salty enough or you're not brining long enough. If you have time, it's also nice to let the meat rest for an hour or so after rinsing and drying: the brine will continue to distribute more evenly throughout the meat as it rests.

In any event, definitely add some sweetener, from plain sugar to maple syrup. A little pricier, but replacing some or all of the liquid with fresh cider provides both the sugar and great flavor.

Pounding out or butterflying the breasts will also greatly increase the ratio of surface area to meat. And you can always stuff them with flavorful fillings like pesto with tomatoes.

Lastly, as others have noted, supermarket breasts tend to be pretty bland. Thighs (cheaper) or higher-quality breasts (pricier) are two alternatives.

Bee Pollen

Probably not any cheaper, but Marx Foods might have it.

What's for Dinner? #348 -- The Valentine's Day Edition [through Feb 15, 2015]

Last night was pretty simple pork chops. Seared, then braised with chopped canned tomatoes, hopped cider, onions, garlic, rosemary, chile flakes, butter. Pulled the chops and reduced the sauce until thick and almost sticky. Side dishes of mesclun and scalloped potatoes and mushrooms.

Adieu, Elysian. Thanks for the Sellout

Thanks, Gizmo. Couldn't muster the energy to reply to so much nonsense.

What's for Dinner? #346 - The Deep Freeze Edition! [through Feb 3, 2015]

Cream of winter vegetable soup with apple, hazelnut, and ginger. Shallot gently sauteed in butter. In went chunked carrots, delicata, sweet potato, an apple, knob of ginger, two garlic cloves, and a few handfuls of roasted and peeled hazelnuts. Braised everything in milk until tender, then pureed with a glug or two of fresh cider and some fresh dill. Topped bowls with more dill and a bit of diced apple. Little mesclun on the side. Almost wimped out on cooking, tripped into a tasty keeper.

Drinking on valentines day

Zig Zag and Spur both do nice cocktails at the bar, though neither bar space is especially large.

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

It was indeed, Maria. A cup of butter to just 3/4 cup flour. It is certainly not a calorie- or fat-averse cookbook, but am wondering if maybe a measurement got lost in translation somewhere over the Atlantic. Anyway, was multitasking and talking and didn't realize what I was getting myself into until the onions were caramelized and the butter-flour mixture was already coming together with the liquid.

The recipe makes four individual tarts, so yeah, it'd be easy to leave the anchovies off the man's serving.

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

Last night was onion and anchovy tarts with olives from Roast Chicken and Other Stories. Really just good anchovies crisscrossed over a mess of caramelized onions, with olives and a bit of Parm sprinkled on top. Substituted castelvetrano olives for black olives and added a bit of fig balsamic and some fresh rosemary to the onions. Very good, but was that crust ever rich. Next time will make a less buttery dough or halve the recipe and cut the dough into little first-course servings.

I need a really good, thick wiener

Far from high-end, but Ball Park markets a "jumbo" beef frank that could very well be what you ate as a kid. I know we had 'em back in the '80s.

Seattle-Portland lunch recs

Yes, Babette mentioned heading north to lunch. She and I both agreed heading straight south was smarter. I merely disagreed with your claim that if someone was so interested, two hours isn't enough time to make a round-trip drive from Sea-Tac to the ID and back.

OP is driving from Sea-Tac to Portland no matter what, and doesn't care what time s/he gets into Portland. There's nothing "cockamamie" about trying to hit a winery or two while making that drive.

Seattle-Portland lunch recs

Thanks for the lesson on how flying works! OP didn't ask about driving to Seattle for lunch. OP asked about lunch "along the way."

Is it "reasonable" to think that with some research into desirability, hours, and location, OP can land at Sea-Tac at 11 and hit a winery or two on the way to Portland? Simply put, yes.

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

Made tacos de carnitas last night with some fatty pork shoulder. A roasted tomatillo salsa with plenty of toasted garlic, serrano, and lime juice. Little local feta on top because it needed using and seemed a nice substitute for a dry Mexican farmers cheese. Restaurant down the street provided some fresh tortillas. Lightly dressed mesclun to go with.

Dunno about tonight. Supposed to be having a dry January, but old girl just landed a fancy new job, so am thinking about a celebratory cocktail or two at Zig Zag downtown. I'm on so few calories this month I'll prolly fall off the stool after one sip. Anyway, might end up just sharing a few small plates there and calling it good---there's popcorn and sherbet to go with a Friday night movie on the couch if we get munchy later. Otherwise, dinner will probably be paté back here with some gherkins, quick-pickled shallots, bread and a side salad.

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

Did you ever try that upside-down cornmeal and fruit cake, thymetobake?

Seattle-Portland lunch recs

What AC said. I'd disagree even with "unlikely." It's not hard or a dash, in my experience. With some research OP should be able to find a worthy destination or two. Three at a languid pace? Not likely. But then again, this isn't some dream wine country vacation, just someone trying get a lil' taste while passing through for work anyway. Shouldn't be hard.

Seattle-Portland lunch recs

An hour or two is absolutely enough time to get to the ID and back to the Sea-Tac starting point -- if the OP wanted and could find an affordable earlier flight.

Of course if the wine is the priority at that point I'd recommend packing a great lunch in LA and having the extra hour or two to explore wineries.

Seattle-Portland lunch recs

I'm with AC. Doable so long as you make sure places are open late enough and generally don't get too ambitious. Sea-Tac is usually a breeze---small and easy to navigate and the rental shuttle is frequent and fast.

It's true, however, that good food seems scarce down that way. I've heard La Tarasca in Centralia does good no-frills Mexican, but have never been.

I'd start with AC's link to research places that appeal to you, then call in advance to confirm hours and such.

Have fun and report back.

What's for Dinner #344 - Happy MLK Day Edition! [through Jan. 21, 2015]

Those dry-fried green beans are so darn good.

What's for Dinner #344 - Happy MLK Day Edition! [through Jan. 21, 2015]

Only got around to prep today. Made a pork liver pate with pistachios, bourbon, nutmeg, lots of fresh herbs, and---for laughs---a kobe beef hot dog inlay. That'll sit under the press for a day or two. Put a little farmers' market chicken in a lemon-tarragon brine with plenty of black pepper and garlic. Will pull that out in a little bit here and let it dry overnight for dinner tomorrow. Woman is making some chard, quinoa, and mushroom concoction from Cooking Light for dinner tonight. Should be good. Vitamix arrived today (vroom-vroom!), but only had a chance to make a spinach smoothie. Will start playing around more seriously tomorrow.

Homegrown Sustainable Sandwich Shop - woohoo or wah wah?

They're a godsend if you don't eat factory-farmed meat but do get serious meat sandwich cravings. Sandwiches themselves are good, but generally not great. Have found breakfast sammies to be their best offering, but haven't had one in awhile so can't address Bax's comments regarding a dropoff.

What's for Dinner #344 - Happy MLK Day Edition! [through Jan. 21, 2015]

Last night was pretty good pho at a humble little shop down in the International District.

Thursday was beef pot pie. Wasn't planning on anything so hearty, but came across the most beautiful wagyu chuck roast on sale for just $9.99/lb. Recipe roughly based on one from the River Cottage meat book. Browned mushrooms and pearl onions and chunks of slab bacon, mushroom beer from Epic Ales for the liquid, star anise, bay leaf, a small knob of Pixian chile bean paste, Indian chile flakes. Made a puff pastry crust. Ate real good. Also made lemon-buttermilk sherbert from The Perfect Scoop to go with leftover pear-rosemary cake.

Thinking hazelnut-buckwheat pancakes for tonight. Or leftovers.

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

Indeed. Confused by the Netflix thing, I checked to see if perhaps you were living abroad, where rights do often differ. What a treat I happened upon.

Avgolemono soup question

Yes to everything acgold said. I just assumed the OPs recipe called for these steps. I'd recommend these over a stabilizing starch as well, but that's just me.

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

Yeah, I'm not much of a baker, either, MC, but try to keep an eye out for simple sweets I can do for the girl and this definitely fits the bill.

Avgolemono soup question

Don't think so, but then again it's not really worth stressing about. Worst case scenario you get egg drop avogelemono. Just keep the heat gentle and stir or whisk frequently. Move the pot to a cold burner if you see anything troubling or feel like you're getting a simmer.

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

Here you go. Nothing elegant here, but very tasty.

Have also thought about adding a little lavender instead of (or in addition to) the rosemary, and am considering a little cardamom creme anglaise for tonight. Would also probably be quite good with a higher percentage of cornmeal.

PEARS
3/4 c. dark brown sugar, packed
4 tbsp. melted unsalted butter
1/2 tbsp. chopped fresh rosemary
3 medium-ripe Bartlett, Anjou or other favorite pears, peeled, quartered, cored

BATTER
5 tbsp. unsalted butter, softened
3/4 c. sugar
1 tsp. vanilla extract
1 tbsp. chopped rosemary
2 large eggs
1 c. AP flour
1/2 c. stone-ground cornmeal
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. fine salt (I use about 1/2 diamond kosher)
2/3 c. buttermilk

Preheat the oven to 350 °F.

Stir the brown sugar, chopped rosemary, and melted butter together in a 10-inch cast-iron skillet (you could use a pie plate, too). Arrange the pears on top in a circle, rounded side down and stem end in. Bake for 15 minutes, until half-submerged in bubbling sugar and quite soft (I find this usually takes more like 20 minutes or longer unless the pears were quite ripe to begin with).

Meanwhile, make your batter. Beat the butter and sugar together in an electric mixer until fluffy and smooth. Slowly beat in the vanilla, rosemary, and eggs. Whisk together the flour, cornmeal, leaveners, and salt. Add the dry to the wet and beat until incorporated. Slowly pour in the buttermilk and beat on medium for about a minute.

Pour the batter over the hot pears and bake for 35 to 40 minutes, until golden brown and slightly springy in the center. Cool for 5 minutes then invert onto a platter or large plate. Good plain or with whipped cream.