For a refresher..http://www.seriouseats.com/2010/04/knife-skills-how-to-hone-a-dull-knife.html
The selection in Washington is terrible since the stores privatized.
Made it last night..awesome
+1 to each of the last two comments..
I find them often more salty and sweeter than oysters. They are one of I really miss here in Seattle.
Bacon and cheddar with toum on one side and Dijon on the other. slow in a buttered skillet...
Sliced meatballs in most Rhode Island places
Looks like the American Chop Suey I grew up with. I also like Ruhlman's macaroni and beef.
I loved the older behind the scenes content. This is great as is the bread and cookbook column. I still feel like there needs to be more content.
Molly Moon is over rated and over sweet...
Roasted fennel and sausage
High fructose corn syrup extends the shelf life.
We go there roughly one a year and love the smoked mussels
What kind of fish and how much?
Wow good Kenji..
Skip spuds on Alki and head further down to Sunfish..
Skip the popular and head for Proletariat Pizza in White Center...
Mustard, onions, celery salt and NY system style meat sauce
I've used a stick blender and gotten really smooth without peeling.
I mede it with salt and pepper kettle chips yesterday...Awesome..
The last great burger I had was at Jak's in west Seattle. Surprisingly an awesome steakhouse burger..
Love sunflower seeds on pizza.
I had a similar left over liquid and made great black bean soup..
I'm an equal opportunity consumer when it comes to hot things on pizza, sriracha, pepper flakes, tabasco, taptitio, all have their place or none depending on my mood.