ptridel's Profile
Looking for Good Food between ABQ and Cuba
ideally not far off the highway. We land at ABQ at noon tomorrow and will be driving up to Cuba for a wedding. We don't have a lot of time and will be traveling with an infant so something between airport and Cuba. I know this is a lot to ask for but this will be the only time to eat out the entire weekend so I would like to get some delicious authentic cuisine. I know green chile burgers are popular but I was hoping for some food a little more authentic or historical or whatever you want to call it. People keep referring us to Frontier.
Thanks so much for your time!!!!
Looking for Good Food between ABQ and Cuba
driving from ABQ airport to Cuba, NM and looking for good spot to stop for lunch, any reccomendations appreciated.
Italian in North End?
does anyone have an opinion of cantina italiana? It's a lunch for 15 pp on a Sunday so I just booked a reservation there based upon the special handmade pasta they only serve for dinner, and on sunday they open for "dinner" at noon
Italian in North End?
going to be in Boston for a visit and was wondering if you could recommend a lunch place
HELP! pls Seattle Brunch around $20, $25 pp
we love ivar's as well. The view is awesome, bloodies and mimosas are $1, cost of food is about $23, and there is tons of good seafood. The hot entrees are okay, typical brunch crap, and almost all of the desserts are not made in house, but if you like ivars chowder and are into eating lots of poached and raw and alder-cooked salmon, plus cool views of the lake, then ivars is good.
Wood for BBQ
I buy apple wood logs, about 2" thick, at Fred Meyer in Ballard. They are nice and dry and burn wonderfully. For smoking you can soak some in warm water for an hour and then drop them onto burning coals for smoke. Sutter hearth and home has several kinds of woods in stock, though this is more expensive
wood ovens/grills at Seattle restaurants?
Does anyone know of a restaurant that uses wood to fuel a non-pizza-dedicated oven, grill or fireplace in Seattle?
local natural meat purveyors in Seattle area
thanks to everyone for your helpful suggestions. It has exceeded my expectations.
local natural meat purveyors in Seattle area
Have you purchased natural, additive-free pork or other meats from a retailer or farmer in the Seattle area? If you have please tell me their name. Thanks.
Molecular Gastronomy Unit in Culinary School
I am an instructor at a small culinary school and am putting together a unit on molecular gastronomy. Are there any resources I should definitely draw upon to learn more about this topic? I've done a google search and browsed some different info, but want to find out as much as possible. If you are into this, please give advice about certain recipes/dishes that are essential to this discipline; chefs/restaurateurs I should mention; other info, etc. Thanks
Advice for small amounts in a KA mixer?
what is your creaming technique? Almost every recipe designed for homecooks does not correspond to the professional technique. Put your butter in (not refrigerator cold, or it will take too long) first. Use the paddle attachment, beat it for several minutes, until you can put your hand on the outside of the bowl and it is about the same temp as your hand. The butter should look very creamy. Now add your sugar. Beat for awhile longer, scraping the sides as necessary. Eventually the sugar will be so mixed in that when you taste a little it is hard to distinguish the sugar granules from the butter. It should be fairly light and completely homogeneous. Beat your cream cheese by itself with the paddle for a long time. You're not going to overwork it.
Try to add other ingredients one at a time, and be prepared to stop the mixer after a few seconds and scrape it down. Kitchen aids are not miracle workers. With care and practice, though, you can make the exact same quality of dough/batter as with a large kitchen mixer like a Hobart, since the parts themselves are exactly the same.
Looking for Beef Cheeks in Seattle
they were 2.99/#, and they told me they are whole cheeks. I got about 8 pounds and am planning to open up the package and marinate them tomorrow. I'll let you know how they look. We are going to try Keller's tongue-n-cheek so I'm pretty excited. I made a batch of his 17 hour veal stock last week for the occasion. One of the things that impressed me about Fero is that he is willing to order beef cheeks anytime, in spite of the fact that they come in 60# cases, which he is willing to break up. A lot of people won't do that.
Looking for Beef Cheeks in Seattle
thanks for the tips. I called Don and Joe's, they didn't want to break a 60# case, but I am going to pick them up from Fero meats, also in the market, today. Now I am worried though, that they are going to give me cheeks in little pieces. I'll let you know.
Looking for Beef Cheeks in Seattle
Does anyone know a butcher or purveyor in Seattle who sells these?
Where to buy cornet molds?
Looking for the 4 1/2 inch size cornet molds (#35) that Keller uses for his salmon tartare ice cream cones. I've already checked JB Prince, Williams-Sonoma, and Sur La Table. Does anyone have any advice on this?
Favorite Portland Grub?
going to Portland for the weekend and wondering if folks can recommend good street food/informal places such as burritos or schwarma joints. Not looking for anything fancy on this trip. Also, have a favorite breakfast joint close to the Jupiter hotel, possibly with good bloody's?
Breweries in Portland?
thanks for all the tips. I will repost after the weekend to let you know how the tour went. We are now back on for a guided tour with a charter service that takes us behind the scenes at the breweries, but I will also print out your recs and try to hit any of them that we can after the tour is over
Cassava Meal in Seattle?
Hey everybody, thanks for all the advice. I am loving this online resource for culinary information. I ended up picking up a bag of manioc meal at the Mercado Latino in the Market, where they offered 4 different variations on this product. We used it in a class last night and it was more or less like it is in Brazilian cuisine, as noted by howard 1st, though I recall it being quite pale in color. We had to use butter instead of palm oil, which made it darker, though the texture was there.
Cooking class recommendations - Seattle
Art Institute of Seattle offers all-day Saturday cooking classes, 5 weeks long for $1300 through their continuing education dept. They are taught as if trying to squeeze a culinary school skills class into 40 hours of instruction. Topics include all the soup categories, all the major stocks, some breads and desserts, knife cuts, starches, five basic cooking techniques, five mother sauces, emulsions, etc.
Romantic Restaurant....
Paella place, right? I remember going there and everyone bringing their own wine. That place was not unromantic, either
Romantic Restaurant....
Cafe Degas in Midcity had a good combination of food/atmosphere before the storm, and looked open when I visited one year ago. There is another spot (somebody help me out) a little bit further down Esplanade, right past the Whole Foods, that was also small and romantic
Breweries in Portland?
I am meeting friends in Portland this weekend and we want to taste some local beer on St. Patty's Day. We are hoping to use the famous public transpo to get around. We are staying at the Jupiter hotel. Do you have any suggestions for brewpubs/breweries/good bars in central Portland that we should try to hit?
Cassava Meal in Seattle?
I need to find this Brazilian ingredient in the next twenty-four hours at a store in Seattle. Any advice would be greatly appreciated.
Visit to Seattle
come out to Ballard, there's lots of cool bars and restaurants here. If you take a cab to Old Ballard Ave you can pretty much walk up and down it and see them. Some include: Hattie's Hat, the People's Pub, King's Tavern.
New Taco Truck in Wallingford
thanks for the notice. My wife and I just relocated from California and so far haven't seen anything besides taco time and other such travesties. Have to try it.
How to make good crusty bread?
I concur. The big ovens that professional artisan bakeries use (mostly made in France and very expensive) have highly complicated steam-injection systems that are absolutely essential to achieve a crust that is thin and crispy. I was just in the bookstore yesterday, looking at a book called Crust and Crumb, in which the author states that it is entirely possible to achieve that kind of crust at home, and provides details for how to do so. I didn't have time to read the whole thing, but you might consider one of the methods from the previous posts here or from a book such as Crust and Crumb. I personally am a little dubious, but as an avid home bread baker am interested in pursuing it myself ...
Local Food Fine Dining in Seattle area?
Does anyone know of restaurants that follow a Chez Panisse or French Laundry style of local ingredient use here in the Seattle area? So far the only place I have heard of like this is the Herb Farm.
How do I post?
I can't figure out how to post my own new topic on the boards. Am I missing something?
Emeril's or Delmonicos?
No question: Emeril's. Delmonico is a steak house and doesn't serve near the range of food, nor do they have the same amount of equipment in the kitchen
Wedding Catering
by that standard you can try Left Coast Catering's food at the Left Coast Cafe, corner of 9th and Brannan, open for lunch only m-f.
