Another quickie for now.
Yeah, I’ve been watching Top Chef Masters this season, even after all three Seattle chefs fell in their first episodes. I got a kick out of this week’s episode when Susur Lee (who’s a kick himself) made a lust-filled dessert, including a “little triangle” which prompted one of the judges to say “I think everything is a vagina.”
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Jay Friedman is a freelance food writer and gastronaut—global explorer of things gourmet and, well, not-so-gourmet. Born and raised in New York (and missing those back-east bagels), Jay says he came to Seattle in 1999 because "there's great produce here." He’s dabbled in classes at Cornell University’s School of Hotel Administration, taken cooking classes around the world, cooked as a Vermont inn-sitter, worked as a waiter, and evolved into an omnivoracious eater.
My homemade Chinese noodles, this time tested out in a new dan dan mian recipe. Unseen: sauce sitting below 200 gra… twitter.com/i/web/status/1…
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Upping my Chinese noodle game. I think they're getting easier and better. Today I pulled out a cookbook from 1976 c… twitter.com/i/web/status/1…
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haha wonderful. Susur Lee is from my newly adopted city- i love him. adore your Edible Seattle cover btw, i write for Edible Toronto. shayma