I prefer to look at it as an incredible shopping spot that comes with the inconvenience of weaving through tourists. The seafood, produce, flowers, and ancillary products are all phenomenal.
For sure, that’s probably a better way of categorizing it. I’m sad that I can’t take any of the seafood back home or even to my apartment. There’s a brewery that opened around there in 2019, I think it’s Old Stove, which has incredible views.
Just outside of it, Radiator Whiskey is one of my favorite restaurants. My Seattle office is real close to Pike Market so I go (did go) there every few months. I travel a decent amount by myself so I typically look for bars that have good food so I can sit at the bar and enjoy a nice dish and a cocktail. The fried pork shank at Radiator Whiskey and one of their barreled cocktails (I go w/ the smoked maple old fashioned) is a combo that can't be beat IMO. https://www.radiatorwhiskey.com/food/
I just toss them in a bowl of white vinegar and salt and let them soak while I finish fried rice, or something else, and toss them on as a finishing component that adds a nice brightness to dishes. It’s a very quick pickle I do the whites and the light green.
Bacon, ground beef, fresh grape tomato cream sauce with pork stock, sun dried tomatoes, parsley, chives, orange zest, grana padano cheese, dry spaghetti, pasta water.
- Cooked off some 80-20 ground beef (not a lot) and a couple slices of bacon, remove to plate but keep fat in pan. - over high heat add pork stock to deglaze and halved grape tomatoes. Let tomatoes burst and create a sauce. Add salt, pepper, red pepper flake, garlic powder as it cooks. - add sliced sundried tomatoes, heavy cream, parsley, chives, and orange zest. Add meat back in and reduce as necessary over very low heat. - toss with cooked pasta, small amounts of pasta water, and cheese to emulsify the dish. - top with more cheese and parsley/chive mixture.
2 new things tonight that I shot from the hip. Made a blackberry, bacon, & Serrano pepper chutney in order to use up some remaining blackberries. Then made some garlic & onion stewed baby portobellos. That stuff went alongside a reverse seared beef tenderloin roast and some oven roasted potatoes. The new items were a hit as my wife devoured them and she is pretty picky.
Apparently my phone overheard me mention "pizza" so I started to get ads for pizza ovens. The Ooni Fyra caught my eye because it's pellet fed. Decided to try some home oven pizza to see if this something I'd liked to explore. Did Lahey's no-knead 18 hour ferment. #1 Goat cheese base, mozz, leftover grilled chicken, garlic sautéed kale, caramelized onions. #2 Tomato sauce, mozz, pepp, sausage, artichoke, black olive #1 was the favorite. Could've used a little more time in broiler to brown the crust. Think I'm buying a pizza oven soon.
We are big brussel sprout people and this dish shits on every other time I’ve made them. just simply roasted in the oven, but in a non-stick frying pan, with a lot of [expensive] high quality olive oil, spanish onion, kosher salt, black pepper, a little bit fresh garlic, and [expensive] parm regg cheese.
Black pepper beef with celery and broccolini, served over cauliflower rice and along with some roasted eggplant tossed in duck fat and five spice
4 pieces thick cut bacon 1/2 large vidalia chopped (small chop) 2 Serranos deseeded & diced 1Tbsp balsamic vinegar 1/2 lb fresh blackberries 1tsp fresh grated ginger S&P to taste cook bacon in skillet, make it a little undercooked. Chop bacon & set aside. Pour & strain bacon grease into small saucepan. Soften onions & Serranos on low heat. Add remaining ingredients. Continue to cook on low heat, stirring often until berries break down. Add chopped bacon back and stir in. Add brown sugar to taste to achieve desired sweetness.
Not really cunty, but a weekday staple in the jbr house Grilled chicken, roasted red peppers, mozzarella, basil, and ghost pepper mayo on a baguette
Chicken breast sliced in half and marinated in balsamic, garlic, and honey Roasted red peppers from Costco Sliced mozz from Costco Emerald basil from my backyard Mayo mixed with Trader Joe’s ghost pepper flakes Shitty baguette warmed in the oven Not cunty, just delicious l
I know I could just go to a store or amazon and pick one out based on reviews, but any recs on a good pepper grinder? Just thought I'd ask on the very off chance anyone feels strongly about their own grinder.
I also have the OXO good grips one wes tegg posted, works great. I got one of those gravity grinders for my uncle for Christmas and he loves it.
I got this one as a Christmas gift. It really is awesome, but I'm also a fan of all oxo products too.
Fletcher’s Mill Mill’s the GOAT Remember looking at the unicorn but wife thought it was ugly (rightfully so).
It was pretty legit. Not cheap, but cool to try something different and support a local business and friend.