Just give a shout when you're planning a visit to the area. As I'm sure you're well aware, this isn't a culinary mecca but I've found a few places worth visiting. Then again, there's always the Point Seven Heart Attack Cafe
My favorite right now is Sons Of Norway in Poulsbo.
My brother in law and sister are members. They got truly awesome double vodka tonics. Ask them to use the "best of the bottom shelf and make it healthy"... Trust me, (a) don't drive and (b) I can only handle two of those drinks. In the summer you sit on their deck, right over the bay, the best spot in all of Poulsbo. Get on the boat, go up and down the bay smoking cigars and then come back in, walk to the SoN and drink. ;-D
Sister says the food is great there too... I wouldn't know.
Then you got the very old standard, Tony Filippi's in Kitsap Way right by Hwy6 in Bremerton.
Awesome. The PNW is one of the best places in the World between May to September. We avoid Seattle nowadays.
My brother in law and sister are members. They got truly awesome double vodka tonics. Ask them to use the "best of the bottom shelf and make it healthy"... Trust me, (a) don't drive and (b) I can only handle two of those drinks. In the summer you sit on their deck, right over the bay, the best spot in all of Poulsbo. Get on the boat, go up and down the bay smoking cigars and then come back in, walk to the SoN and drink. ;-D
Sister says the food is great there too... I wouldn't know.
Then you got the very old standard, Tony Filippi's in Kitsap Way right by Hwy6 in Bremerton.
Awesome. The PNW is one of the best places in the World between May to September. We avoid Seattle nowadays.
I'll have to try those spots. DT Poulsbo is close and I do sail there, usually in fair weather 🙂. Cigars just haven't been the same since I quit drinking beer but I still like to have one from time to time.
Yeah, summers are about as good as it gets up here. The only problem is that a whole bunch of people have figured that out in the last 10-12 years and the peninsula has become CROWDED during the season. Shoulder seasons are a bit better though and we can pick a spot to visit based on the weather. It used to be that we could load up the kids, camping gear and surf boards on a friday afternoon and jet out to the coast expecting to find a camping spot. sadly, those days are gone. Sailing, however, is still a refuge from the masses 👍
Seattle? I avoid it like the plague these days... We lived in Port Townsend for 6 years > the sammamish plateau for 7, Kirkland for 3 and we've now been just outside of Kingston for 12 years. Its not bad at all.
Yeah, summers are about as good as it gets up here. The only problem is that a whole bunch of people have figured that out in the last 10-12 years and the peninsula has become CROWDED during the season. Shoulder seasons are a bit better though and we can pick a spot to visit based on the weather. It used to be that we could load up the kids, camping gear and surf boards on a friday afternoon and jet out to the coast expecting to find a camping spot. sadly, those days are gone. Sailing, however, is still a refuge from the masses 👍
Seattle? I avoid it like the plague these days... We lived in Port Townsend for 6 years > the sammamish plateau for 7, Kirkland for 3 and we've now been just outside of Kingston for 12 years. Its not bad at all.
Ufda!
I keep looking for the toilet paper factory in Kirkland.... I think Costco is playing a game... I can't find it.
Did they move the Kirkland Vineyards to Yakima? Did you know they even grow "french champagne" in there? Not bad at all. Recently I bought three cases of Kirkland Ribera del Duero wine. It was truly awesome at 10 bucks per bottle. They also make an awesome Reposado Tequila in Kirkland.
Hmm... I'm wearing a "Made In Kirkland" t-shirt as I type this. But, I couldn't find the factory.... where did it go? Did they move it to Moses Lake? Centralia? Maybe hidden in the 3rd Beach by LaPush? ( That was our favorite hiking trip... other than the Cascades ).
Too many people going to Kitsap and the Olympic Peninsula. No kidding. The bridge is a parking lot. The Winslow (1) and Kington Ferries are a PITA and the Bremerton Ferry is a cruel joke (2). I used to live there, went to HS, and there was just a two lane highway to Tacoma... actually the Fwy only went up to Purdy... we did have a small stretch of Fwy from Kitsap Way to Silverdale. I guess they built it for Bangor. Needing to send things from PSNS to the sub bases.
When we moved to Kitsap, we inquired about the location of the High School in Silverdale.. "Go up the road, when you run into a flashing yellow, make a left and go up the hill. The school is to the right".... No kidding, what a simple World that was then. Where did all those people come from?
( Note: at least, there is a good audio shop in Silverdale... used to be better though. They used to carry Wilson speakers ).
I miss Kitsap Cty, how nice and redneck it was in the late 70s. Even with three ferries in Bremerton and three more in Winslow, the King County Contingent stayed in their place.
Even spent four years under the Tacoma Aroma in the North End. There are huge trees on the median of Hwy 6, on the straightaway North of Purdy that were planted as little ones when I was up there... heck, imagine... there was no Costco then.
The two lane road... was a 55 mph... Brian once asked me, "How do you keep the car on the road at night with the rain and fog?".... I answered "Well, I aim to miss the incoming headlights... I figure they are on the road too, so we stay sort of in the middle."....
How did we live without Costco?
(1) I refuse to call it the "Bainbridge Ferry"... that for the King County Yuppies.... we in Kitsap always called it the "Winslow Ferry" and that's that!
(2) WTH is going on with the Ferries? I mean, it's not like the State is not raking enough money in to maintain them? They are worse today than they were in 1977.
I keep looking for the toilet paper factory in Kirkland.... I think Costco is playing a game... I can't find it.
Did they move the Kirkland Vineyards to Yakima? Did you know they even grow "french champagne" in there? Not bad at all. Recently I bought three cases of Kirkland Ribera del Duero wine. It was truly awesome at 10 bucks per bottle. They also make an awesome Reposado Tequila in Kirkland.
Hmm... I'm wearing a "Made In Kirkland" t-shirt as I type this. But, I couldn't find the factory.... where did it go? Did they move it to Moses Lake? Centralia? Maybe hidden in the 3rd Beach by LaPush? ( That was our favorite hiking trip... other than the Cascades ).
Too many people going to Kitsap and the Olympic Peninsula. No kidding. The bridge is a parking lot. The Winslow (1) and Kington Ferries are a PITA and the Bremerton Ferry is a cruel joke (2). I used to live there, went to HS, and there was just a two lane highway to Tacoma... actually the Fwy only went up to Purdy... we did have a small stretch of Fwy from Kitsap Way to Silverdale. I guess they built it for Bangor. Needing to send things from PSNS to the sub bases.
When we moved to Kitsap, we inquired about the location of the High School in Silverdale.. "Go up the road, when you run into a flashing yellow, make a left and go up the hill. The school is to the right".... No kidding, what a simple World that was then. Where did all those people come from?
( Note: at least, there is a good audio shop in Silverdale... used to be better though. They used to carry Wilson speakers ).
I miss Kitsap Cty, how nice and redneck it was in the late 70s. Even with three ferries in Bremerton and three more in Winslow, the King County Contingent stayed in their place.
Even spent four years under the Tacoma Aroma in the North End. There are huge trees on the median of Hwy 6, on the straightaway North of Purdy that were planted as little ones when I was up there... heck, imagine... there was no Costco then.
The two lane road... was a 55 mph... Brian once asked me, "How do you keep the car on the road at night with the rain and fog?".... I answered "Well, I aim to miss the incoming headlights... I figure they are on the road too, so we stay sort of in the middle."....
How did we live without Costco?
(1) I refuse to call it the "Bainbridge Ferry"... that for the King County Yuppies.... we in Kitsap always called it the "Winslow Ferry" and that's that!
(2) WTH is going on with the Ferries? I mean, it's not like the State is not raking enough money in to maintain them? They are worse today than they were in 1977.
OK, not just a picture of something I cooked... but, BUT... there's lots of pictures of really good food in there...
https://www.thephoenixclub.com/
I might have to take the wife for dinner there one of these evenings... It's in Brea ( next to Anaheim ).
https://www.thephoenixclub.com/
I might have to take the wife for dinner there one of these evenings... It's in Brea ( next to Anaheim ).
^I like sausages. When I wrote earlier that I don't eat tripe, I just meant in an identifiable shape or form.
At a Taiwanese restaurant I made a comment about the sausage, the thin red kind that comes wrapped in plastic.
"Hmm... I really love the sausage in the fried rice, we always use it at home, I wonder what's in it?"
"Don't ask, just eat it"
My friend is Taiwanese, he knows.
At a Taiwanese restaurant I made a comment about the sausage, the thin red kind that comes wrapped in plastic.
"Hmm... I really love the sausage in the fried rice, we always use it at home, I wonder what's in it?"
"Don't ask, just eat it"
My friend is Taiwanese, he knows.
I'm not sure if its regional or not, but costco sells an organic, grass-fed beef sausage that is fantastic
You guys are talking about commercial sausages as if they are actual food. If they weren't sterilized, they would be fit for nothing other than pigs.
The only sausage I know that qualifies, is this beef, or maybe this pork, where you start with ingredients that were not swept up from the floor.
Never mind the leftover casing, the pig was finished with it, I carry no guilt. You'll notice how much break out there was with the natural casing, that why I only use the collagen.
The only sausage I know that qualifies, is this beef, or maybe this pork, where you start with ingredients that were not swept up from the floor.
Never mind the leftover casing, the pig was finished with it, I carry no guilt. You'll notice how much break out there was with the natural casing, that why I only use the collagen.
Attachments
It's protein.
I buy my chorizo from https://laespanolameats.com/ in San Pedro....
Don't knock it until you tried it.
https://laespanolameats.com/meats/
It keeps the floors clean and the belly full. Besides, good sausages don't grind the protein into a paste.... except wieners and livers...
You haven't lived until you've had this... Note we were drinking Damm beer from the tap. It was a delicious meal on the patio. Last June. Wife wants to go to Japan.... then I show her these pictures and she starts mumbling about getting emails about cheap fares.. non stop from LAX to BCN....
Pulpos en romesco sauce
and this
Entrecot a la Bordelaise - Catalan style, of course!
I buy my chorizo from https://laespanolameats.com/ in San Pedro....
Don't knock it until you tried it.
https://laespanolameats.com/meats/
It keeps the floors clean and the belly full. Besides, good sausages don't grind the protein into a paste.... except wieners and livers...
You haven't lived until you've had this... Note we were drinking Damm beer from the tap. It was a delicious meal on the patio. Last June. Wife wants to go to Japan.... then I show her these pictures and she starts mumbling about getting emails about cheap fares.. non stop from LAX to BCN....
Pulpos en romesco sauce
and this
Entrecot a la Bordelaise - Catalan style, of course!
I used to like them too, but the english are famous for using everything but meat in their sausages. I hate to think what was in some of the stuff school fed me. but it didn't do me any harm...er I'll get back to you on that.
@Cal Weldon I've always been impressed that you eat every part of the pig other than the oink. That is IMO the right way if you are going to be an omnivore.
My only words of wisdom regarding sausage making are to cook/taste a tablespoon or so of your sausage mix BEFORE stuffing casings. I made the most beautiful, bland andouille ever... what a waste
If you don't do that, who do you think you are, Sausage Superman?
Recipes are your starting point, period.
Yet you neglect some of the finer sources and then welcome some the more disgusting varieties under the guise of a fancy name.
Tony, you and I have talked about and produced some pretty fine cured meats n'cest-ce pas?
Show us your true talents.
BTW, octopus is another one of those where the tables were flipped.
Wonderful dish when done right.
Like lobster and squid, they were the feed of the poor in the old days. Just like chicken wings.
Then along came the undesirables. Yuppies and the like. Those who drove the price up of the 'give away' meats.
Even pork neckbones cost a lot these days.
Wonderful dish when done right.
Like lobster and squid, they were the feed of the poor in the old days. Just like chicken wings.
Then along came the undesirables. Yuppies and the like. Those who drove the price up of the 'give away' meats.
Even pork neckbones cost a lot these days.
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Yeah, it's getting to be about the right temps to cure some lomo. It's the pork tenderloin, our temps are getting about right to hang them in the garage. Curing them in the fridge with the temp/humidity control was hit and miss.
Back in the Old Country, EVERYBODY, rich and poor ate those things.
The interesting thing was that seafood normally didn't travel inland very well so they'd salt it or pickle it. In Japan they used vinegar on their fish and then mix it with rice.
Note: my cousin sent us a picture of bunyols de bacalla. I think she torments us so we'll get on an Iberia plane and make the non stop flight from LAX to BCN. Heck, the food is free when we get there.. 🙂
https://www.recipemash.com/how-to-cook-bunyols-de-bacalla/
I think we have some bacalao in the fridge ( salted cod ) so I might make those this weekend too.
Meats, obviously had to be cured as well. Many sausages, such as Spanish Chorizo and Catalan Fuet are made with whole chunks of meats so they are not an all purpose, sweep the floor stuff sausages. The meats that go into them are actually quite good -not steaks, obviously.
I think the closest we can get to the entrecot is rib eye... so tomorrow, or this weekend, I'll see if I can recreate that dinner from Barcelona.
In the US... yes, the darn yuppification has definitely skewed prices. Back in the 80s I used to buy tri tips for 70 cents to the dollar, It was an unusual cut from Central California and few butchers knew about it. A local chain, Stater Brothers, did carry it and often they'd put it on sale... So I'd buy three or four large pieces and freeze them.
Then you got, yes, chicken wings and drumettes? And, hey, how about the old, cheapo but excellent chicken thighs? They all cost almost as much as breasts... WTH?
The way to "Santa Maria BBQ" the trip trip is simple, but I further like to tenderize them: Brine them overnight in beer (pilsner type), tequila, paprika, salt, pepper, onion and garlic powders. Next day, drain it well, heat the BBQ to 550F, brown the meat well, turn the BBQ down to 325F and let her sit for a while until it reaches 125F inside. For a four pounder that should be a couple of hours.
Or you can buy one of these... - Costco had them last spring, if they carry them again, I'll buy one... note that you need to get the crank set up to lower and raise the grill up and down. It makes fantastic Santa Maria BBQ and Argentine parrilla too.
https://www.santamariagrills.com/backyard-bbqs
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Near where I live is Fleet pond, which has been a fishery since the 14th century. Back in the day it was owned by the bishop of winchester, who charged a rent of 100 fresh fish a year. Problem was it was 30 miles from the pond to winchester so in the summer the fish were not very fresh after that journey on horse and cart!
Often wings cost more than any other cut on the chicken. Drums are the cheapest. Mom used to get a bag of wings for free when she bought a nice roast. Back then the drum was the toast of the town. Every chicken commercial showed a kid or family with the mysterious four drumstick chicken.