Continuation of My Coffee Education
I had good equipment and a good sense of what kind of coffee I like. But how to describe it? Stumped, I went to Stumptown, and then explored other coffee places around the continent.
Miscellaneous
The Mein Man Makes Biang-Biang Noodles
I’ve obviously exhibited a lot of enthusiasm lately for hot oil-seared biang-biang noodles. They’re addictively delicious! So, I’ve wondered, why not make them myself? Here’s the start of the journey…
Spice, Sex, and Censorship (My Second Censored Story for Edible Seattle)
This is the second article of mine that Edible Seattle‘s publisher censored due to his discomfort with sex, resulting in my departure from the magazine. See the first, and further explanation, here. Is variety...
Religion in Restaurants: Is God a Good Thing?
In this installment of Tabletop Wrestling, Jay Friedman spars with himself about the issue of religion in restaurants. Religion in Restaurants? I Stay Away. When I used to fly on Alaska Airlines, I’d always...
A Coffee Makeover Makes Mornings Magical
What would it take to improve my coffee ritual? Could I, a Seattleite who’d ignored the rise of Starbucks and the appearance of small-batch roasters in town, become a coffee obsessive?
My Cha-kaiseki Experience: A Klutz at Kaiseki
Cha-kaiseki made me realize that I’m not Japanese. Of course, I already knew that, but many of my friends have joked that I must be Japanese, as there’s so much I appreciate about the...
My (First) Censored Story for Edible Seattle
Love Every Day …a chocolatier’s lifelong relationship with the world’s favorite indulgence Note: This is the uncensored version of the “Hot Plate” article from the January/February 2011 issue of Edible Seattle—my last published piece...
The Cult of the Cupcakes (and the People Who Write about Them)
Here in Seattle, we need another cupcake maker like we need another food blogger. (Seriously, who isn’t a food blogger these days?) I admit it: I’ve been pretty cynical about the whole cupcake scene....
Nose to Tail (Sound 4/09)
Chefs Create a Variety of Dishes from a Variety of Meats They call that gizzards, gizzards Part of the chicken Not too finger-lickin’ And I’m not sure what part They call them gizzards, gizzards...
Seattle Sound 12/08: Rock Our World
Sound‘s Search for the Year’s Top Chef The World Series, an amazing election, and now time to crown a “top chef.” The three best “Dish-Off” winners of the year were willing participants in a...