Pretty nice list. Just as a note, very few beers (apart from the fresh-hop brews) are brewed with actual hop cones. They're too unstable to last all the brewing year. Most beers are brewed with dried and compacted hop pellets that are very stable and can last a long time. Some breweries (IIRC, Lagunitas is one) use a hop oil concentrate. I believe Russian river uses the oils in their very popular Pliny brews.
With all due respect, the best ice cream in Seattle is 100 miles north, in Bellingham. Mallard Ice Cream is simply the best ice cream I've had in my 54 years on this planet. And I grew up in an area chock full of Dairy Bars, which ya don't see that often anymore.
My local health department would have a field day with that last pic. A sawzall, a cigar, and no rubber gloves? WE'RE ALL GONNA DIE! I love it!
@bebo, thankfully you're not me. As I said, it just makes me sad to think what might have for those glorious spuds. Ive eaten plenty of hash browns in my life, and will continue to do so. But I find the very greatest hash brown ever to pale in comparison to home fries. Good luck with that giving up eating thing.
OK, I don't truly hate hash-browns, but whenever I see them, I get so filled with disappoints. Home Fries are the greatest of all breakfast taters. The best ones are made with left over salt potato's, but any precooked spud will do. 1/2-ish inch cubes, fried with a crispy crust, and a fluffy interior. Hash browns are just so weak in comparison, not as toothsome, and none of the creamy fluffiness in the center.
As someone who attends a lot of festivals, on both sides of the taps, if your going to to talk to the folks manning the booths about their beer, please step to the side while you're chatting. One "Chatty Cathy" can block the line for more than a couple minutes. Plus, water.
One of the victims of our modern age is the loss of handy, readily accessible 35mm film canisters. They were great for packing along spices and other little things. Still have a few, but they are nearing the end.
Robyn, good luck and have fun!
Hops also have a long history as a home remedy and sleep aid. Fill a small pillow with hops and you'll sleep better. Or make a hop tea and drink a cup or two before bed. A hop tea is also good way to get the flavors of various hops.
Depending on your dishwasher, and the pressure that it shoots water at, it will dull and wear down the edge on a knife.
I've eagerly awaiting all the various cities that were to be "coming soon" (Seattle, Austin, etc), does this mean that won't be happening? I like the idea of city/regional focus. If I were to be visiting, say Chicago, I'd like to be able to just go to the Chicago page, and look through what's up.
Room temp, straight from the box on the counter.
Red Baron. I can generally get 'em 2/$5. Slap some left over chicken or sausage on there, good enough.
It's PDX. Most of the Sandy Ego beer scene is outside the city, plus you have to drive everywhere. In PDX, there's great beer everywhere, and you can use a bike or public transit to get everywhere.
I keep a couple boxes of the Red Barons (meat trio) in the freezer for late-night, drunk pizza. I put some left meat (chicken generally, or some sausage)on top, throw 'em on a cookie sheet, and stick them in the oven. Then turn the oven on, having them sorta thaw as the oven warms seems to help get a crispy crust.
I don't "always" add anything, but Parm, oregano, and flakes all make the cut sometimes, either solo or in varying combos. I've never thought of adding, or seen, anybody add salt and pepper to pizza (there's plenty enough salt already, thanks), that seems a touch odd.
How about just telling your server at the very beginning that you would like separate checks? Would simplify their lives.
Given my screen name, it is certainly no secret. I checked the evil stuff and special sauce (ya know what? yer sauce ain't that special buddy, even if it does ride the short bus), but I don't want pickles either. Part of the bottom buns job is to soak up the escaping juices, putting that mayo barrier there deprives you of tasty meat-flavored bread! I've come to accept lettuce and tomato as punishment for having the burger, but I don't like 'em. I do like raw onion, but the texture of cooked onions is too wormy for me. No damn mushrooms either.
I've never been to Denver, but I have a hard time believing Seattle is a better pizza city. Washington as a state is weak pizza-wise. At least we have fresh clams, oysters, mussels, crabs, and prawns though.
Screw PDX, have Adam come a couple hundred miles North. Bellingham needs some good pizza!
One more thing that makes me glad I'm not a coffee drinker. My beer obsessin on the other hand...
@AndroidUser, how it's consumed doesn't help the flavor. The stuff is nasty.
Freakin' Jager. Ain't no buzz worth drinking that stuff.
Depends on my mood, the burger, and on the cheese. NEVER shall American cheeze meet my beef!
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