Serious Eats: dylinw's Profile

Must-Go Places in San Francisco, Portland, and Seattle

Le Pichet is a bit pricier, but it's closer to downtown and you could always just do a few appetizers. It's quite excellent French bistro food.

dylinw at 5:34PM on 10/31/08

From Recipes

Dinner Tonight: Honey-Chipotle Arepas

I wouldn't call that an arepa, but it does look tasty! Arepas are typically made with precooked cornmeal, not cornmeal, so I can only assume that created the textural difference. Precooked cornmeal absorbs the water incredibly fast and is used (similar to the above recipe) in a nearly 1 to 1 ratio. The traditional arepa really only has salt in it as well, though cheese can be added.

I've also made ones with egg yolks, though it substantially changed the flavor, and not in a way I enjoyed.

How long did you cook your arepas on the stovetop? I think I might try your recipe sometime.

dylinw at 6:27PM on 09/12/08

From Serious Eats

Cook the Book: 'A16 Food + Wine'

The 2006 Torii Mor Olsen Estates "Old Vine Reserve" Pinot Noir on a recent trip to the Willamette Valley. The finish was nearly five minutes long (!!).

dylinw at 2:58PM on 09/02/08

From Talk

Stumptown

It's really good. I drink the Hair Bender every morning. You should definitely give them a try.

dylinw at 11:32AM on 08/18/08

From Talk

Veil in Seattle

I liked the happy hour. the mini lamb burgers were delicious. apparently the desserts are quite good too.

dylinw at 3:14PM on 07/10/08

From Talk

Thai chili peanut salad dressing

I used to make a Cold Sesame Noodle salad from Tyler Florence and I loved it! Here's a link: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29531,00.html

It's got the requisite chili, peanut, garlic, etc. and it's easy to prepare.

dylinw at 2:46PM on 07/09/08

From Serious Eats

'Top Chef' Contestant Lisa Fernandes Hates Your Poor Blogger Ass

I got a good laugh out of her asking for congratulations from Richard and Stephanie when she didn't get booted. Richard's reply was amazing...was it, "Good job for winning bronze?" So awesome.

dylinw at 4:45PM on 06/06/08

From Serious Eats

May I Pour You Some Wine? A Server's Take on Wine Service

For me it's not about wanting a refill or not. It's about not wanting an incredibly full glass of wine. I do appreciate that refilling glasses is part of what is deemed good service, but how do you say, can you please only fill my glass half-full and not get your server to roll their eyes as they walk away, as Hannah said she would even do?

I think serving is an incredibly difficult job, but sometimes people eating in restaurants try to be overly polite, thus not mentioning an issue such as this. Once they leave, they complain about said issue even though it wasn't voiced while dining. I'm even guilty of this.

dylinw at 8:07PM on 06/04/08

From Serious Eats

May I Pour You Some Wine? A Server's Take on Wine Service

I was completely with you until you said you'd roll your eyes if he requested to pour his own wine. Why judge?

My two cents is that people should indicate their preferences, but I don't think it's at all out-of-bounds to prefer pouring one's own wine, particularly when so many establishments fill wine glasses to the brim. IMO, it's not nearly as enjoyable to drink wine in a completely full glass.

dylinw at 5:57PM on 06/04/08

From Slice

Pizza Ovens on Wheels: The Traveling Wood-Burning Pizza Ovens of Veraci Pizza

Their pizza is excellent. Yum yum yum.

dylinw at 2:41PM on 06/04/08

From Serious Eats: New York

Casellula: A Down-to-Earth, Cheese-Driven Spot Whose (Unfortunate) Name Says It All

Did you not get a wine pairings with your food? I am eager to hear about that half of the establishment as well.

dylinw at 11:41AM on 05/28/08

From Recipes

Dinner Tonight: Ramps with Linguine

hey slashchef - i just saw ramps recently somewhere in seattle....can't remember if it was at the ballard farmer's market, pike place, or ballard market. too many markets in the last two weeks!

dylinw at 3:15PM on 05/02/08

From Talk

Help me with my weekday dinners

I wish I just had a link to this, but nevertheless, this recipe is a) fast b) cheap c) delicious d) healthy. For a weeknight, it doesn't get any better.

Chicken Larb Gai
Serves 6

2 pounds ground chicken
4 scallions, chopped
2 small to medium shallots, chopped
2 Tb roasted rice powder
4 tsp red chile paste (I just use sri racha)
2 thai chiles, minced
2 Tb lemongrass, chopped (if available, or skip and use extra lime juice)
6 tb cilantro, chopped
6 tb mint, chopped
Juice of 3 limes (depending on taste)
2 tb fish sauce
Lettuce leaves (romaine or Bibb)

To make rice powder, toast white rice in saucepan until medium brown. Grind in spice grinder. (You can do this during the weekend, etc)
Heat up wok until smoking. Add a few tablespoons of canola oil. Cook the chicken until no longer pink.
Lower heat to medium and add roasted rice powder. Cook for one minute. Add shallots and lemongrass (if using) and cook for two minutes.
Add cilantro, mint, chile, chile paste, lime juice and fish sauce. Cook for a few minutes, taste and adjust seasoning (spicier? Need salt?)
Garnish with additional herbs, scallions if desired. Also, serve in lettuce cups (or not if you don't feel like it!)

dylinw at 11:32AM on 03/28/08

From Talk

Ed Levine goes on a diet. Offer some recipes please.

You should pick up a copy Mexican Everyday by Rick Bayless. It has easy, delicious, and healthy meals. It's a standby for me, especially when trying to eat lighter fare.

dylinw at 3:51PM on 01/02/08

From Serious Eats