Profile

sallyforth

  • Website
  • Location: gig harbor, wa, usa
  • Favorite foods: kumamotos, Dick's burgers, low & slow pork, oregonzola & huckleberry honey, finocchiona, roast pork loin, singing scallops, the entire onion family, peppadews, did I mention pork?

What's the Weirdest Ice Cream Flavor You've Ever Tried?

Olympic Mountain Ice Cream, out of Shelton, WA, is very accommodating and makes tons of flavors, especially during the summer festival season. Honestly? Their ice cream is some of the finest I've ever had - amazing flavors, great mouthfeel, terrific consistency - but the one time I tasted their geoduck and lemon ice cream , I was like, "nope, nope, nope, nope!".

This Week at Serious Eats World Headquarters

And there are those of us who can only see the last slide for whatever reason. And no thank you, I don't want to install anything additional in order to see this.

Testing, people. Just run stuff on a couple of different boxes before you publish and remember that there's a wide range of parameters in the delivery.

We Try Every Flavor of Oberto's All Natural Jerky

I loooove this! I've been eating Oberto products all of my life [I'm nearly 60] and they've always put out a consistently fine - and sometimes truly great - product. One of the joys of growing up and living in the Seattle area has always been trips to the Rainier Valley for food finds. While the Valley has changed tremendously [there's very few farms], it's still a joy to go by the Oberto's factory to pick up seconds and then down to Borracchini's Bakery to pick up a cake with their insanely delicious buttercream frosting.

Poll: Burgers with Two Proteins: Way or No Way?

A pastrami burger done right is a mouthful of heaven.

The Food Lab Lite: Five Ingredient Smoked Salmon and Potato Salad

Northwest girl here. It looks like you were using cold-smoke salmon; have you tried this with a hot-smoke or salmon jerky?

Staff Picks: What College Food Item Did You Depend on for Survival?

@Kenji - I, too, mourn the loss of the snap in the Slim Jims - but since you're now on the west coast, go find some Oberto's sticks. I've always preferred them. Which brings me to my college snack food - jerky [also Oberto's; I'm a northwest girl through-and-through]. Always had packs of jerky lying around, ready for either a nice meaty chew or soaked in some ramen.

The Best Dive Bars in Seattle

Oh, the Nitelite! Back in the day, when I was working with The Boys at SIFF when it was still at the Moore, we spent plenty a loooong night there. Always at the end of the night, the bartendresses would yell "Suck'em up" to let us know they were closing.

Chain Reaction: We Try the New Chicken Waffle Tenders From Popeyes

@benzoto [and anyone else who might know] - where DID Will go? I miss him.

An Introduction to Blue Cheese: 4 Beginner Blues for Newbies

I've tried many a blue, but hands down, St. Agur is the best. The butteriness is astonishing. While I love eating it on a toast with just a wee bit of honey or fig jam, some fresh pasta with blistered tomatoes, guanciale, black pepper and St. Agur is heaven. Heaven!

Where the Locals Eat: 5 Great Spots for Seafood in Seattle, WA

And while they may smack of "touristy" because of their great waterfront locations, you can't beat Ray's out in Shilshole [http://www.rays.com/] or Elliott's [http://www.elliottsoysterhouse.com/]. Elliott's oyster happy hours are the best deal in town.

'Food & Wine' Readers' Picks: Best Burgers in the US

@magtured - Dick's wins out not because of nostalgia; it wins because they're serving some of the tastiest, old-school, inexpensive flat-top burgers. Are they fancy? No. Do they even pretend to be "gourmet"? No. Sure, there's "better" burgers in Seattle, but they're mainly chef-driven, let's-put-truffle-aioli-on-it-to-make-it-fancy burgers. Two different beasts. And yes, I love me some Dick's.

Dear Tim's Potato Chips: I Think I'm in Love

Kenji - seriously, so sad, though it makes sense. Something akin to the cilantro experience some people have [personally love it]. Ah well, more of those tasty little babies for me!

Dear Tim's Potato Chips: I Think I'm in Love

Love the Maui Onion chips! And while I'm generally wary of large corporations, Pinnacle has kept their hands off since they bought up Tim's [They've also been good about not messing with Nalley's either, which is good - I've been loving their pickles for over 50 years].

And Kenji, Kenji, Kenji - sure we make [for the most part] crap pizza and pastrami sandwiches with lettuce and mayo here. But our oysters? Hama hamas, kumamotos and olympics - and don't get me started on Penn Cove mussels and geoduck steaks.

Ed's Reads: Failed Chang-Chipotle Ramen Collaboration Goes To Court

Sriracha: To Capitalize or Not?

It's kleenex, people. It entered the vernacular as Kleenex, but has become the generic kleenex. It happens to the best [and most copied] of products.

Staff Picks: Favorite Burgers for $5 and Under

@Bunnee - AMEN on the Dick's. I dream of their Deluxes and can make myself happy just thinking about their cheeseburgers, so perfect in their beefy, melty-cheese goodness. Living in Gig Harbor, it's a schlep to get up there, but when I do, I always make sure I have a couple of bags o'Dick's for the ferry ride back.

Staff Picks: Our Favorite Fast Food Burgers

I, too, will chime in for my love of Dick's. A Deluxe, a cheeseburger and fries, with onions, please.

We Tour the Tillamook Cheese Factory, Oregon

Having spent my entire [57 years so far, knock wood] life in the Northwest, Tillamook was/is my baseline for creamy, mouth-happy cheese. Their white extra-sharp cheddar is a staple in my house. Delish!

Do You Do "Big Breakfasts"?

@erialc: The breakfast at the Salish Lodge is a homage to the breakfast that was served when the place was known as the Snoqualamie Lodge. They called it the "Farm Breakfast" and it was served in multiple courses. It's been a while, but if I remember correctly, they started you with fresh fruit and juice. Next, steel-cut oatmeal, cream, raisins, brown sugar. After that, plates of eggs, sausage, bacon, ham and potatoes, followed by stacks of pancakes. During the entire meal, the servers would offer hot biscuits with "honey from the sky" - they'd literally drizzle honey from their spoons held over their head. For all of my visits there [it was a favorite a month Sunday family excursion], they never missed a biscuit. Oh, yes, somewhere at the end, I think there was more fruit with a scoop of ice cream.

It was a meal designed to be consumed over the course of several hours, not unlike a fine dining dinner. And while I can't really consume quantities like this anymore, I have to say, I miss the hours spent around the table with my family, consuming a great meal, all while overlooking the Falls.

Bellevue: El Gaucho's Tribute Burger, the 410

Sorry, Gaucho [or "El Gouge-o", as it's sometimes crudely called] is overrated. While all locations have a well-trained BOH staff and they do procure some of the better meats available, their preparations and presentations are forgettable - and in my experience on more than one occasion - fairly flavorless. Much better meals - at much more reasonable prices - are to be found in a number of Seattle-Tacoma restaurants. As far as "high-brow". it's more like a bunch of kids playing dress-up in miss-matched tuxedos. Piffle. [end of rant]

Ask a Bartender: What's The First Drink You Ever Had?

Ah; the last slide really hit home. My first taste of beer was in my grandparent's Salt Lake City backyard in 1959. My grandfather and father were babysitting me on a hot August day; not knowing what to do with a 5-year-old girl, they gave me a hose and let me "water" my Nana's roses. As a reward, they gave me a tiny aperitif glass of their Coors. I can still taste that crisp, bitter beer. When I think of it, I immediately smell the roses and the wet hot concrete, hear the ballgame on the radio and picture my beloved Daddy and Austin, so long gone. I guess that beer was my madeleine.

A Sandwich a Day: The Lamb Dip with Blue Cheese at Philippe the Original in Los Angeles

I love Philippe's; I had my first french dip [of any sort, ever] there more than 50 years ago when I was 4. Believe it or not, I can still remember the taste, though I suspect that might have something to do with that wickedly hot - and delicious - mustard that they have on the tables. And in the few times I've gone back, I'm still that 4-year-old, delighted to be sharing my table with all of these other people who're just there to get their sandwich on.

Dear Hosts/Hostesses, Please Learn This Simple Rule.

While I agree that this case sounds like a nightmare, please understand that it's not always the hosts/hostesses who are driving the boat. They're reliant on getting their info from their servers, knowing if the kitchen is in the weeds, and just reading the room - there are so many variables.

The initial time quote might be honest, the result of them looking at their book/screen and they're knowing that tables should be coming available - but if the table is camping, then there's another issue. How long do you let the table linger before asking for it back? What do you offer for asking for the table back?

Finally, if management is unsupportive of customer management [encouraging the hosts to give a pat "fifteen minutes or so" answer, not supporting table buy-backs, etc.], there's little that can be done.

Behind the Scenes at Pike Brewing Company, Seattle, WA

Charles is also a crazily talented graphic designer, who designed all of his labels, as well as many others you might recognize [La Quercia Prosciutto, for one]. You can see his stuff - and read more background - here: http://finkeldesign.com

DRY Soda: When You Want A Seltzer-Soda Middle Ground

Being lucky enough to live in the land of Dry, I discovered a while ago that these sodas make the perfect mixers; add a little Pimms & lemonade to the cucumber, or Campari and grapefruit juice to juniper berry for crisp summer drinks. Delish!

What trend in plating or presentation irks you?

I first realized that presentation made all of the difference when I noticed that my tuna sandwich tasted soooo much better when sliced diagonally. Paying attention over the years, there are two trends in fine dining that have me yawning: the constant use of arugula to green-up the plate [almost as ubiquitous as the parsley of yore, without the breath-freshening charm] and the random sprig of fried herb impaled in the protein. Are there things out there where you, too, are asking "Why? Why!?!"?

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