eight_inch_pestle's Profile

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Rain Shadow Meats - first experience not stellar

Kinda surprised you were disappointed in the case, although can't say we've delved much into their steaks. Always been very happy with their pork (brisket, tenderloin, shoulder, belly, bacon), lamb, poultry, and organ meats.

I've just come to accept aloof service as part of the Seattle food scene. Rain Shadow seems typically hit or miss, depending on the employee and whether he knows your face. I will the say the owner here---Russell, I think---has always been really nice and has thrown in the odd handful of free livers or kidneys.

Jul 07, 2014
eight_inch_pestle in Greater Seattle

Good food in Pioneer Square for a group

If you take the C Line from West Seattle and walk from Columbia Street to the stadiums you should be fine so long as you've given yourself a reasonable amount of time.

Fifteen is a lot of folks for most places in Pioneer Square. More upscale options include Delicatus and Bar Sajor. I think the Bar Sajor guy (name escapes me at the moment) also has some sort of wine bar or something directly across Occidental that also serves food and often seems pretty empty.

Dim Sum somehow isn't a Seattle strength, but it seems most people prefer Jade Garden. Think they have beer, not sure about cocktails. A zoo early, but sometimes quiet toward the end of dim sum service (4 pm, I think).

Jul 07, 2014
eight_inch_pestle in Greater Seattle

Bourbon and Bones BBQ

Lived in Carolina for a bit, and went here with folks who lived there for years. We all agreed it wasn't on par with great NC BBQ, but was certainly good enough to help cure a jones. Walking distance from Ballard breweries and Ballard/Fremont transit, as well. But yeah, definitely a noisy bar vibe if that's not your thing.

Jul 07, 2014
eight_inch_pestle in Greater Seattle

Rain Shadow Meats - first experience not stellar

Fair enough. Happy to agree to disagree.

Jul 07, 2014
eight_inch_pestle in Greater Seattle

Rain Shadow Meats - first experience not stellar

I mostly appreciate it as a meat market, but we've very much enjoyed the sandwiches we've had, including the porchetta. Probably worth mentioning that we usually eat there because it's on the way to someplace else. And since we gave up factory-farmed meat we generally drool all over ourselves when we can get slow-cooked meat sandwiches without tending to the oven at home. Two things that might lower our bar.

As to cost, neither Bakeman's nor Paseo, as far as I remember, offers meat from animals that weren't intensively raised. That's certainly a big part of the cost at Rain Shadow.

If the amount of meat was paltry and the sandwich was poorly made, that's a whole other thing. I haven't been for a sandwich in at least six months and have noticed numerous job postings from them lately.

Jul 07, 2014
eight_inch_pestle in Greater Seattle

Serious Pie and Biscuits - Serious Questions

We really like the chanterelle pizza at Serious Pie, otherwise it's OK. Decent wood-fired thin crust, but so many places in so many towns have popped up in the last 10 years that I wouldn't really say it stands out from the pack. If we're looking for happy hour before doing something else like Cinerama in Belltown it's on our list. Never a destination, though.

Jul 07, 2014
eight_inch_pestle in Greater Seattle

What's for Dinner #311 - the Relax, Kick Back, and Enjoy Summer Edition [through July 11, 2014]

Back in the kitchen for the first time in awhile. Out of town for a week, then came home to a dying cat. Took him in for a limp and a week later we euthanized him with lung cancer so bad he could hardly breathe.

Back in the saddle tonight, made pan-roasted local salmon with fresh bay and young garlic on dressed watercress. A cucumber-dill mousseline and rosemary-cornbread croutons to go with.

Very good, but if I ever take a cooking class it's gonna be about folding in whipped cream or egg whites. Simple, I know, but I've read books, watched youtube videos, everything. Still sometimes don't get the body I should get. We all have our achilles, I guess.

Jul 06, 2014
eight_inch_pestle in Home Cooking
4

What's for Dinner #306 - The Friday the 13th- Full Moon Edition! [through June 17, 2014]

I wish. (But thanks.)

Jun 15, 2014
eight_inch_pestle in Home Cooking

What's for Dinner #306 - The Friday the 13th- Full Moon Edition! [through June 17, 2014]

Last night was a PNW spring pasta. Pan-roasted salmon on homemade black pepper fettuccine with English shelling peas and walla walla onions. Butter, pasta water, lemon zest, and a glug of heavy cream for the sauce.

Jun 14, 2014
eight_inch_pestle in Home Cooking
6

What's for Dinner #305 - Hot Fun in the Summertime Edition! (through June 12, 2014)

Oh, I wish!

Jun 11, 2014
eight_inch_pestle in Home Cooking

What's for Dinner #305 - Hot Fun in the Summertime Edition! (through June 12, 2014)

Tonight was an easy-peasy baked egg dish I've been turning to now-and-again lately, with the simple egg-to-milk ratio stolen from the recipe below. We use whatever veggies and cheeses are around---and in wildly varying amounts---then throw in friendly spices and herbs.

http://www.nytimes.com/2010/07/05/hea....

Not sure what makes it a gratin, exactly, but it's relatively healthy way (so long as the amount of cheese is reasonable) to quickly get a pile of veggies in us on a weeknight. Also pretty sure it would be sadly overcooked at 35-40 minutes, and there's no way it serves six.

Anyway, tonight was sauteed vidalia and portobello with some roasted walla walla onions and roasted asparagus tips pulled out of the freezer and reheated in the saute pan. Cubes of a couple different very tasty local cheeses, lots of black pepper, some mixed fresh herbs, and a sprinkle of smoked paprika. Cut into squares and served with a side of arugula. Not rocket science, but good simple get-it-on-the-table eats.

Jun 11, 2014
eight_inch_pestle in Home Cooking
9

What's for Dinner #305 - Hot Fun in the Summertime Edition! (through June 12, 2014)

Last night was pizza. Herb- and garlic-infused oil, fatty little bits of braised pork shoulder dug out of the freezer, a dusting of Beecher's Flagship cheese.

Worked a little bit of cornmeal into a super-thin crust. Flavored some oil with a couple smashed garlic cloves and a mix of bay, thyme, rosemary, and chives from the garden. Brushed that over the dough. The pork had been brined in regular cider and braised in hard cider and the melted fat flavored everything nicely.

Jun 08, 2014
eight_inch_pestle in Home Cooking
8

What's for Dinner #301 - The Memorial Day Edition! [through May 27, 2014]

Pizza and whiskey never requires an apology.

May 23, 2014
eight_inch_pestle in Home Cooking
5

What's for Dinner #301 - The Memorial Day Edition! [through May 27, 2014]

Dag it's hard to keep up with the goodness these days.

Yesterday I scored (slashed the fat, not "illicitly secured") and rubbed a couple duck breasts with freshly ground five-spice powder and a little salt and brown sugar. Smoked the duck today with some vanilla rooibos tea and then seared it until medium-rare. Sliced the meat, then served it up on arugula with grapefruit wedges and roasted skinned hazelnuts in a grapefruit-sesame vinaigrette.

May 23, 2014
eight_inch_pestle in Home Cooking
13

New York Times salted cast iron skillet steak recipe

I haven't looked at the article in a few days, but in fairness I think the authors had a fairly robust Q&A feature with readers that at least partially addressed smoke.

Either way: Yeah, there's no reason to expect that you're going to pan-char any reasonably thick cut of meat and keep it rare or medium-rare without a metric eff-ton of smoke. If smoke in the house is an issue it's definitely not the way to go. We've always found it a small price to pay (and opened some windows and faced fans outward). Once upon a time it was just because we didn't have another option, but now we actually prefer the pan to the grill.

May 23, 2014
eight_inch_pestle in Home Cooking

What's for Dinner #300! The Milestone Edition! [through May 22, 2014]

Yeah, was in bed at 2 in the morning when I remembered I wanted to get that meat in a dry rub. Busted out the mortar-and-pestle and rummaged through the cupboard with bleary eyes, just opening jars and smelling.

May 22, 2014
eight_inch_pestle in Home Cooking
5

What's for Dinner #300! The Milestone Edition! [through May 22, 2014]

Tonight was lamb neck-shoulder, braised in spiced port a few days ago after spending the night in a dry rub with cinnamon, cayenne, urfa biber, nutmeg, sweet paprika, allspice, cumin, and green cardamom seeds.

Strained the sauce and reduced with a few glugs of fresh port and most of a head of pureed roasted garlic. Shredded the meat, tossed with sauce, and served on Parmesan polenta with chives. Dressed greens and IPA to go with.

May 22, 2014
eight_inch_pestle in Home Cooking
7

Smokehouse/BBQ joints that sell party-sized sides?

Bourbon and Bones in Fremont might be able to do it.

May 22, 2014
eight_inch_pestle in Greater Seattle

Seattle visit

If it were only 10. Add a zero or two.

May 20, 2014
eight_inch_pestle in Greater Seattle
2

Guy's weekend in Seattle?

Where will you be publishing this Food Lovers' Guide to Link? Definitely interested. (Would also make a great sticky if CH still did stickies.)

May 20, 2014
eight_inch_pestle in Greater Seattle

Guy's weekend in Seattle?

I will say that three minutes from Westlake to Capitol Hill will be a game-changer for tourist/convention drinking and dining.

May 20, 2014
eight_inch_pestle in Greater Seattle

Paella Pan: Seasoned or just crusty?

Glad it's taken care of. For future reference, oven cleaner is a less smoky (but also less planet-friendly) way to de-gunk. Took both sticky build-up and rust off a pan a friend messed up while house-sitting. Just get the entire surface well-covered, leave it in the oven overnight, then rinse and dry well. You can then season from scratch on a clean surface.

May 19, 2014
eight_inch_pestle in Cookware

Something new and elegant to do with crab meat?

Couple years ago I made individual crab tarts that went over very well. Just egg yolks, crab meat, and cream that spent some time steeping with vanilla bean, shallot, and bay. Oh, seared scallops sliced thinly and forming both the top and bottom crust.

May 18, 2014
eight_inch_pestle in Home Cooking
1

What's for Dinner #298 - Spring Fever Edition [through May 15, 2014]

Yeah, gave them just 10 minutes or so on the stovetop smoker---I'd boned and pounded (and marinated) them the night before, so they were pretty thin. Wanted to leave them more or less raw so they didn't overcook in the fat and also didn't want them intensely smoky.

May 15, 2014
eight_inch_pestle in Home Cooking
3

What's for Dinner #298 - Spring Fever Edition [through May 15, 2014]

Sorry, Lingua, reading that again I realize it sounds a bit like a pity party. She was a very happy camper and we had a great night. There was just that moment where you realize the extra effort was a tad misdirected.

May 15, 2014
eight_inch_pestle in Home Cooking
3

What's for Dinner #298 - Spring Fever Edition [through May 15, 2014]

Tonight was the chicken sandwiches mentioned yesterday. Smoked the chicken thighs this morning, then dredged and fried them in the cast iron skillet tonight. White bread buns, shredded iceberg, butter pickles, and a homemade rosemary and roasted garlic mayo.

Very good, but really only made them as a treat for the girlfriend, who has given up factory-farmed meat and poultry. Had it in my head that she loved Wendy's breaded chicken sandwiches growing up, and thought she might be jonesing. Turns out she was a burger girl even before she cared about the chickens. You think I'd know after all these years.

Anyway, she had me fire up the oil for seconds so maybe it was worth it.

May 15, 2014
eight_inch_pestle in Home Cooking
9

What's for Dinner #298 - Spring Fever Edition [through May 15, 2014]

Tonight was chinese takeout we like that is usually a bit of a haul for us, but she had a company car for a night meeting and was driving right by. Mapo Doufu for the win.

Did manage to get some prep work done for the next couple of days. Boned and pounded some chicken thighs and put them in buttermilk with salt, cayenne, minced garlic, and bay. Those'll get briefly smoked tomorrow, then rubbed with something and breaded and fried. Thinking a homemade take on the fast food chicken sammy. Maybe just homemade mayo with shredded iceberg and sliced tomato on cheapo white buns with pickles. Might quick pickle some red onions in the fridge that need using.

Also ground up a whatever-smells-right (cinnamon, cayenne, urfa biber, nutmeg, sweet paprika, allspice, cumin, green cardamom seeds, etc.) rub for what our co-op is calling "lamb shoulder-neck pieces." Will brown and braise those tomorrow or Thursday, though not sure how. More than likely shallot and veggies and coconut milk for a curry, or port and dried fruit to top either polenta or quinoa.

May 14, 2014
eight_inch_pestle in Home Cooking
7

What's for Dinner #298 - Spring Fever Edition [through May 15, 2014]

Tonight was cheeseburgers. Grass-fed beef patties with fresh rosemary and thyme and lots of black pepper. Topped with blue cheese, oiled arugula, tomatoes, and red onion. On sliced French country loaf with dijon. Chips and pasta salad to go with.

May 13, 2014
eight_inch_pestle in Home Cooking
8

What's for Dinner #297 - The Mother's Day Edition [through May 12, 2014]

Tonight was a big herbed omelet, split in two for sharing, and a simple side salad. Chives, thyme, and sage from the garden, along with some flowers from all three and some rosemary flowers, too. Also sauteed a little shallot with a dried chile and a handful of chopped cherry tomatoes. Cheddar cheese. That's it. Oh, a little truffle finishing salt and toast.

May 12, 2014
eight_inch_pestle in Home Cooking
4

What is your crisis/stress comfort food?

That's easy: https://www.youtube.com/watch?v=fM9jT...

Although I might add some collards and mashed sweet potatoes and maybe a nice slice of ham.

May 04, 2014
eight_inch_pestle in General Topics