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Teriyaki: Seattle's Signature Dish
I'm not sold on the article. I can see how/why there were places in Seattle in the early 1900s, but the later post 1980s growth is not really notable - if anything I would chalk it up to suburban expansion.
As far as great food in Seattle traditionally I can think of two: sushi and thai. Now it's branching out into more European, Indian, and other cuisines.
But for the size of the city, the quality of sushi, thai (and close by) foods cannot be beat.
Canned tuna creation
My favorite is to doctor is up with cilantro, rock salt, green chillies, and dijon (sometimes skip this). This makes a normal tuna sandwich much more palatable :)
The Best Bowl of Noodles in the World
LOL. When I first saw the title, I thought there was a chance that Wagamama may be on this list....
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Recent Comments | Response to Comments
Photo of the Day: Rice Field
Great pic. Rice is a mystery to me. I have been a lifelong life-eater (typical for South Indians) but two things I can never find the answer to.
First, rice always tends to bloat me and certain types of rice are almost like sleeping pills. I have to sleep right after consuming it.
Second, cooking it has never been easy. I finally settled on a pressure cooker method that works, but this is after many many many false starts.
Teriyaki: Seattle's Signature Dish
I'm not sold on the article. I can see how/why there were places in Seattle in the early 1900s, but the later post 1980s growth is not really notable - if anything I would chalk it up to suburban expansion.
As far as great food in Seattle traditionally I can think of two: sushi and thai. Now it's branching out into more European, Indian, and other cuisines.
But for the size of the city, the quality of sushi, thai (and close by) foods cannot be beat.
Canned tuna creation
My favorite is to doctor is up with cilantro, rock salt, green chillies, and dijon (sometimes skip this). This makes a normal tuna sandwich much more palatable :)
The Best Bowl of Noodles in the World
LOL. When I first saw the title, I thought there was a chance that Wagamama may be on this list....
Question of the Day: You have 6 lemons. What to make? GO!
Lemon pickle. Here's one possible recipe.
Don't Miss Food between SF and Seattle?
Quilcene is a great spot with cheap food - I recall eating some crab and oysters at this roadside shack that were marvelous. I'm not sure if it's in between SF and Seattle though....
Imports and Food Safety
I happened to see somewhere - and this is slightly off topic - that someone proposed legislation that allows USDA regulations to preempt state and local with respect to engineered food. There's some concern (not sure whether it's founded) as to whether this will extend to other regulated products.
link here.
Take with a grain of salt, obviously.
Don't Miss Food between SF and Seattle?
Last June I took a drive up highway one from Ca. I stopped at the Surf Shack in Port Orford Oregon. I had the BEST ribs I have ever had there. Cool layed back spot!
Teriyaki: Seattle's Signature Dish
Adam, I grew up in Portland and ate scads of bento in high school. When I moved to Seattle I was surprised that it didn't exist here in the same form. I mean, basically all that's different between "bento" and "teriyaki" is the stick and the box, but still, major culture shock.
Don't Miss Food between SF and Seattle?
Crave's Wine and Tapas Bar on Laural Street in "old town" Florence, Oregon is fabulous! We live a couple of thousand miles from there but plan to return to Florence next summer to enjoy this jewel.
Canned tuna creation
last night I did tuna cakes with ground oatmeal and wheat germ (didn't have bread crumbs), egg, bell pepper, red onion, cilantro and parsley, red curry paste and soy sauce. I made a curry aoli for the top and a slice of avacado. Pretty good for canned tuna.
Canned tuna creation
Tuna Croquettes-Mix it with bread crumbs, onion,garlic, an egg, salt and pepper. Then roll in additional egg crumbs and bake or sautee.
Canned tuna creation
I combine tuna with chopped celery, onions, and dill pickles then mix in some cottage cheese. Looks gross, but tastes good!
Canned tuna creation
Perhaps pedestrian, but it's such a staple. Mix the tuna with mayo and onion powder (fresh diced onion if I'm not being lazy).
Serve on nice cleaned romaine leaves sprinkled with crumbled bacon/real bacon bits stuff and sometimes pine nuts or shelled sunflower seeds
Canned tuna creation
When I was a child, my mother served creamed tuna on toast.
Question of the Day: You have 6 lemons. What to make? GO!
You could also make Katie Loeb' Limoncello recipe.
I've made it, and I can attest it is very, very good.
The Best Bowl of Noodles in the World
Once you take that noodle out of that setting...like give it to me right now to eat...it will probably not even come close to being the best.
Location, smells, culture, ambience, (setting)...is almost everything to throw an eating experience 'over the top'.
I like reading other people's experiences but feel dissapointed when it doesn't live up to the hype once I try it.
Question of the Day: You have 6 lemons. What to make? GO!
I highly recommend Meyer Lemon Risotto via 101 Cookbooks. Absolutely delicious.
Question of the Day: You have 6 lemons. What to make? GO!
I would make sweet & sour lemon pickles. Cut up the lemons & add salt & red chilli put in a glass jar, wait for 3 days. Add brown sugar & add olive oil,cumin seeds,garlic (rosted,) Let it dry inthe sun in summer, for a week.
Question of the Day: You have 6 lemons. What to make? GO!
I would make sweet & sour lemon pickles. Cut up the lemons & add salt & red chilli put in a glass jar, wait for 3 days. Add brown sugar & add olive oil,cumin seeds,garlic (rosted,) Let it dry inthe sun in summer, for a week.
Question of the Day: You have 6 lemons. What to make? GO!
I would make sweet & sour lemon pickles. Cut up the lemons & add salt & red chilli put in a glass jar, wait for 3 days. Add brown sugar & add olive oil,cumin seeds,garlic (rosted,) Let it dry inthe sun in summer, for a week.
Question of the Day: You have 6 lemons. What to make? GO!
I'd grab a bottle of tequila and a salt shaker... ;-)
Question of the Day: You have 6 lemons. What to make? GO!
Wash the lemons good and zest them, and use the zest with chopped up parsley and chopped garlic as a persillade. Juice the lemons for lemonade.
Persillade is a great topping for fried items, particularly fried chicken and fried shrimp. Its also fantastic over grilled meats.
Question of the Day: You have 6 lemons. What to make? GO!
EatWisconsin, I'd come to your party with my lemons and more beer!
Otherwise, I'd make lots of mezze dips - especially muhammara.
Question of the Day: You have 6 lemons. What to make? GO!
EatWisconsin, I'd come to your party with my lemons and more beer!
Otherwise, I'd make lots of mezze dips- especially muhamarra.
Question of the Day: You have 6 lemons. What to make? GO!
Triple lemon cupcakes! Lemon cupcakes with lemon curd filling and lemon-cream cheese frosting. Decorated with lemon zest curls :)
Question of the Day: You have 6 lemons. What to make? GO!
Preserved lemons for that tagine recipe you've been wanting to try.. or avgolemono soup if you feel a cold coming on.. or do what I did this weekend: make lemon custard ice cream!
Question of the Day: You have 6 lemons. What to make? GO!
I would have to agree with limoncello, down with anything 'barefoot contessa' and on to the lemon bars...
Question of the Day: You have 6 lemons. What to make? GO!
Love the trick Jeana!
I think some lemon bars are in order. Or just some whiskey and lemonade. Or both.
Question of the Day: You have 6 lemons. What to make? GO!
I second the vote for Barefoot Contessa's lemon yogurt cake. It is one of the easiest and yummiest desserts I have made and everyone loves it. But you won't use all 6 lemons. If your lemons are on their way to having to be tossed, squeeze them and freeze the juice in ice cube trays. Instant lemon juice ready to go for your next recipe!
Question of the Day: You have 6 lemons. What to make? GO!
I would go out and get a keg of Franziskaner Weissbier and have a party.
Question of the Day: You have 6 lemons. What to make? GO!
Lemon vinaigrette to be served over chick pea salad.
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About Venkat
Website: http://www.natarajaspices.com
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Favorite foods: Indian/(dosa/rice/pickles), Sushi
Last bite on earth:
Great pic. Rice is a mystery to me. I have been a lifelong life-eater (typical for South Indians) but two things I can never find the answer to.
First, rice always tends to bloat me and certain types of rice are almost like sleeping pills. I have to sleep right after consuming it.
Second, cooking it has never been easy. I finally settled on a pressure cooker method that works, but this is after many many many false starts.