Before I begin writing about Samurai Noodle, where I have now been 4 times (update: 5 times), including last Wednesday with LWTB guest "Pibby," I shall post the following rad video, featuring a penguin and some orcas.
So, Samurai Noodle...
606 5th Ave S
Seattle, WA 98104
(206) 624-9321
...is quite good. Ramen as I think ramen should be...but what the hell do I know? I know it's oishii to the max, so there. I recommend the Tonkatsu - pork broth - with Samurai Armor. Samurai Armor gets you extra pork, nori, bamboo shoots, green onion and a flavored egg. While I recommend that, next time I go I am definitely trying the Tetsu Hell Fire dipping ramen. I can't wait!
Update (12/12/08): Tried the Tetsu Hell Fire, and damn! it was hot. I've got a pretty good tolerance for hot foods, and I tolerated this fine, but the hotness stayed with me well after I had finished my Ramen. Yum!
Wednesday, December 10, 2008
Wednesday, December 3, 2008
Lame, gold lame, lame duck, turducken goodness
I know. We suck. I promise a new post will come soon.
In the meantime, feast your eyes on this:
http://bacontoday.com/turbaconducken-turducken-wrapped-in-bacon/
Enjoy!
LWTB
In the meantime, feast your eyes on this:
http://bacontoday.com/
Enjoy!
LWTB
Thursday, September 11, 2008
Pizza Dough
For now, try this, a delicious pizza dough recipe I learnt from my brother in-law:
Pizza Dough
3/4 cup milk
4 pinches sugar
1 tbsp (1 packet) yeast
1 tsp salt
3-4 tbsp olive oil
1 tbsp rye flour
3 tbsp wheat flour
approx. 4 - 5 Cups white flour
Add all ingredients except white flour into a mixing bowl and mix them up.
Add white flour until it turns to dough, not gooey any more, but doughy.
Heat oven to 100º then turn off.
Put a towel over mixing bowl/dough and put in oven for at least 1 hour to allow dough to rise.
Should make enough dough for three or four or five thin crust pizzas.
Cook pizzas in 450º oven until crust starts to turn golden-brown/sauce is a-bubblin'
Slightly larger batch:
1 1/4 cup hot water
1 1/4 cup milk
6 pinches sugar
1 1/2 tbsp (1 1/2 packet) yeast
1 1/2 tsp salt
5-6 tbsp olive oil
2 tbsp rye flour
4 tbsp wheat flour
5 1/2 - 6 Cups white flour
Pizza Dough
3/4 cup hot water
3/4 cup milk
4 pinches sugar
1 tbsp (1 packet) yeast
1 tsp salt
3-4 tbsp olive oil
1 tbsp rye flour
3 tbsp wheat flour
approx. 4 - 5 Cups white flour
Add all ingredients except white flour into a mixing bowl and mix them up.
Add white flour until it turns to dough, not gooey any more, but doughy.
Heat oven to 100º then turn off.
Put a towel over mixing bowl/dough and put in oven for at least 1 hour to allow dough to rise.
Should make enough dough for three or four or five thin crust pizzas.
Cook pizzas in 450º oven until crust starts to turn golden-brown/sauce is a-bubblin'
Slightly larger batch:
1 1/4 cup hot water
1 1/4 cup milk
6 pinches sugar
1 1/2 tbsp (1 1/2 packet) yeast
1 1/2 tsp salt
5-6 tbsp olive oil
2 tbsp rye flour
4 tbsp wheat flour
5 1/2 - 6 Cups white flour
Thursday, August 28, 2008
Entre Nous
Last Wednesday took us to Entre Nous, a nice little French bistro
Entre Nous
216 Stewart St
Seattle, WA 98101
206.905.1633
http://www.entrenousseattle.com/
I was in the mood for a croque madame, so instead of going back to where we'd been, I found this place on teh interweb, and suggested we try it.
Before we got to the croques, however, we tried the Pate de Campagne...good! And we also ordered some frites...good! (no hair, either! [see below])
Both Jacob and I ordered croque madames, and they were an eggy/bechamely bit of deliciousity. David went med and ordered the Mediterranean sausage made with lamb, beef and cumin. He was kind enough to let us try it, and by gosh...good!
216 Stewart St
Seattle, WA 98101
206.905.1633
http://www.entrenousseattle.com/
I was in the mood for a croque madame, so instead of going back to where we'd been, I found this place on teh interweb, and suggested we try it.
Before we got to the croques, however, we tried the Pate de Campagne...good! And we also ordered some frites...good! (no hair, either! [see below])
Both Jacob and I ordered croque madames, and they were an eggy/bechamely bit of deliciousity. David went med and ordered the Mediterranean sausage made with lamb, beef and cumin. He was kind enough to let us try it, and by gosh...good!
Wednesday, August 20, 2008
Lunchbox Laboratory, revisited
Lunchbox Laboratory
7302 15th Ave NW
Seattle, WA 98107
206.706.3092
http://lunchboxlaboratory.com/
Not content with our initial visit to The Lunchbox Laboratory, we decided a return was in order. This time, we created our own burgers, each opting for the "dork" (duck and pork) burger.
Liam: I decided on dork with pepper jack, bacon, mayo, and "Satan's Tears Habanero Ketchup" with a side of mac 'n' cheese. YUM! The burger was delicious and HUGE. I could not bring myself to finish it. The mac 'n' cheese was a basil mac 'n' cheese, and it was delicious as well.
I would say this was a little better experience than the first time. For one thing, it was nice and warm outside, so we sat outside instead of under the cold-blasting AC inside. Plus, the dork. Oh the wonderful dork. It really was something special.
7302 15th Ave NW
Seattle, WA 98107
206.706.3092
http://lunchboxlaboratory.com/
Not content with our initial visit to The Lunchbox Laboratory, we decided a return was in order. This time, we created our own burgers, each opting for the "dork" (duck and pork) burger.
Liam: I decided on dork with pepper jack, bacon, mayo, and "Satan's Tears Habanero Ketchup" with a side of mac 'n' cheese. YUM! The burger was delicious and HUGE. I could not bring myself to finish it. The mac 'n' cheese was a basil mac 'n' cheese, and it was delicious as well.
I would say this was a little better experience than the first time. For one thing, it was nice and warm outside, so we sat outside instead of under the cold-blasting AC inside. Plus, the dork. Oh the wonderful dork. It really was something special.
Wednesday, August 13, 2008
Oh, the places we've been
Yes, to the 4-6 people who read this, we are lame. Sorry.
Here's a list of the places we've been since the last time we wrote:
Green Leaf Vietnamese
418 8th Ave S
Seattle, WA 98104
206.340.1388
Awesomely delicious food. I think we both got something that involved eggs. At least one of us did.
Paseo Caribbean Restaurant
4225 Fremont Ave N
Seattle, WA
206.545.7440
My favorite restaurant in Seattle. I (Liam) actually moved to the same neighborhood at one point so I could be closer to Paseo. Pork sandwich (hot!). Fish/shrimp/scallops in red sauce (hot!!!). Black beans (hot hot hot!). Midnight Cuban sandwich (hot!). I'm told even the tofu in red sauce is excellent. Needless to say I've never tried that.
Jade Garden
424 7th Ave S
Seattle, WA 98104
206.622.8181
We wanted dim sum. I'd heard this place was good. Guess what. It is good! Not as good as King's Seafood in Vancouver. But then, what is?
Georgetown Truck Stop
5327 Denver Ave S
Seattle, WA 98108
206.763.3337
Cool place. Excellent food. A little shack-a-lack in Georgetown that has a few specials every day, and a smallish menu of breakfast (all day) and sandwiches. Super nice people run it. Really good. I think I had a pulled pork sandwich. It was shittin' good!
Here's a list of the places we've been since the last time we wrote:
Green Leaf Vietnamese
418 8th Ave S
Seattle, WA 98104
206.340.1388
Awesomely delicious food. I think we both got something that involved eggs. At least one of us did.
Paseo Caribbean Restaurant
4225 Fremont Ave N
Seattle, WA
206.545.7440
My favorite restaurant in Seattle. I (Liam) actually moved to the same neighborhood at one point so I could be closer to Paseo. Pork sandwich (hot!). Fish/shrimp/scallops in red sauce (hot!!!). Black beans (hot hot hot!). Midnight Cuban sandwich (hot!). I'm told even the tofu in red sauce is excellent. Needless to say I've never tried that.
Jade Garden
424 7th Ave S
Seattle, WA 98104
206.622.8181
We wanted dim sum. I'd heard this place was good. Guess what. It is good! Not as good as King's Seafood in Vancouver. But then, what is?
Georgetown Truck Stop
5327 Denver Ave S
Seattle, WA 98108
206.763.3337
Cool place. Excellent food. A little shack-a-lack in Georgetown that has a few specials every day, and a smallish menu of breakfast (all day) and sandwiches. Super nice people run it. Really good. I think I had a pulled pork sandwich. It was shittin' good!
Thursday, May 22, 2008
Le Pichet
Jacob: LWTB has been reunited back in Seattle this week. I nearly had a breakdown, but I managed to keep it together.
Oui, oui, you seely peeple and your want for the Fronch food!Liam, Joe, and I went to Le Pichet today to have a pleasant dejeuner. Having enjoyed previously the Cafe Presse, we figured that its grandpère would be equally excellent. And we were not disappointed.
Yawn. Haaawwwrmmm. What? Hrrmmm? Quelle heure est-il?
Oooo La La!!I had some yummy sausage-y things with grapes embedded in them, along with a fabulous beet salad and a soft-boiled egg. It was a very refreshing, delightful repast, and I'd definitely eat here anytime.
Liam: I had a delicious ham and gruyere quiche. It was the tallest piece of quiche I've ever had. It was very light and fluffy. Did I mention it was delicious?We also shared some frites. With a nice mayo dipping sauce. Unlike Cafe Presse, though, these frites were of the hairless variety. I must admit I found that a bit disappointing. I was looking forward to hairy frites.
C'est magnifique!
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