Dish: Bun Bo Hue
Place: Hoang Lan, Rainier Valley, Seattle
Price: $7.00 (tax included)
In the bowl: From the menu: “Vermicelli with pork hock, pork blood cake, beef tendon in hot and spicy soup.” There are also slices of onion in the soup, along with…
Dish: Boat Noodles
Place: Kamrai Thai Cuisine, Shoreline
In the Bowl: Per the menu: “Rice noodle with steam beef, green onions, cilantro and bean prouts.”
Supporting Cast: A caddy of condiments: salt, chili flakes, chili oil, and Sriracha, I believe.
What to do:…
Remember when we lauded Joule restaurant’s chicken liver mousse popsicle? It was part of the “Chick-a-licious” menu of the Urban BBQ Series that Rachel Yang and Seif Chirchi put together every summer. (See their Facebook events page for a preview of this year’s BBQ tour,…
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
Part of the bird but
That’s what I heard but
Here are the photos (taken by me) of the rest of the dishes from the “Gizzards, Scrapple and Tripe” Dish-Off in April’s issue of Sound magazine.
You can find the full report, include menus, here.
Click to enlarge any of the photos.
Now that our vegetarianism interlude is behind us, it’s time to get back to meat, expanding beyond burgers and catching up on a few extra bites from last year. First stop is the Capital Grille, where a dinner-by-invitation also yielded a group of us a…
We’ve been through this before.
With the ever-present smile still stretched across her face, our favorite waitress at Hing Loon asked, “Are you sure you can eat the organs?”
Well, c’mon, that’s why we ordered the “Lo Mein with Assorted Beef Organs” in the first…
We love bones. And we’re here to give you some solid advice about where you indulge if you, too, are a bone-a-fide bone-lover.
Crémant recently launched an “Egg-centric” brunch service (weekends, 10-3), and in addition to some good-looking egg and potato dishes (each month’s menu…
Hmm…not quite sure what to say about this new e-cookbook that comes complete with video instructions. Author and Serbian chef Ljubomir Erovic says that testicles have aphrodisiacal qualities. What doesn’t? Also, I find it interesting that his last name is so close to “Erotic.”
North of Seattle, in Lynnwood, is the restaurant Kirirom. Lurking low in the shadows of the big box stores, the chain restaurants, and the Alderwood Mall, Kirirom means “mountain of joy” and is a national park in Cambodia.
Perusing the picturesque menu, we really wanted…