Skip to main content

Seattle: Pike Place Market

Keith, Amy, and I visited the Pike Place Market. For some reason, I'd never visited during my previous visits to Seattle. We went on a Sunday and I was a little concerned that some stores would be closed. I needn't have worried. A small number of stores were closed but the place was jammed packed with both people and food. The market is very large with many vendors in pretty much every category. I saw the majority of it but not all by a long shot. If you do go, plan to spend some time there.

The fish at the various markets are huge. I thought about bringing one back with me, but I decided that a better plan would be to cook one for my friends on my next visit. It can be frustrating to travel to cities like Seattle and Vancouver. All that food with no way for me to cook with it...

I visited the Mt Townsend Creamery booth there. They specialize in cow cheeses. The gal there was extremely helpful and informative. I ended up with two bries plus a French roll; the roll was made by a Seattle outpost of a French bakery.

I next went to the nearby dried fruit stand and bought a large bag of dried apples. They were still a little moist, so they gave a pleasant chew without being too dry.

All this made for a perfect meal on the plane back. By the time I ate, the brie had come to room temperature. The cheese spread on the French roll was creamy in texture and very rich. The apple slices were the perfect complement. Immeasurably better than the little cheese and fruit tray on the airplane...

Comments

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.