I canned some beautiful Montmorency pie cherries this week and one jar did not process fully, so it needs to be used in a timely fashion. Perhaps it’s not related, but Mr. Flour was actually standing in the kitchen hoping … Continue reading
This is a basic shortcake dough, which I altered over the years, from the 1948 Culinary Arts Encyclopedic Cookbook. I used my book until it fell apart and I recently reconstructed it with matching color book tape I found on … Continue reading
Tonight’s visit was to the 8oz Burger Bar on Capitol Hill. 8oz Burger Bar is a chain with a few locations – we had never visited before. First impressions: FREE PARKING ON CAPITOL HILL!!!! WOOHOO!! From the outside, 8oz looks … Continue reading
My rat tail radishes are ready for the first harvest . I have a large bed of pickling cucumbers but they are not producing yet, since I put them down late in the season (see: construction easement around our … Continue reading
Katsu Burger is tucked into a little strip mall in Georgetown, near S Michigan and East Marginal. Note – if you are driving Southbound on East Marginal, pay special attention or you’ll end up in the rental car lot. At … Continue reading
As a child, summers in the Pacific Northwest meant cooking meals outside on an old 1930s cast iron washing machine lid over a campfire. For this particular summer trip, I had the luxury of an oven and the type of … Continue reading
I detailed the perfect pastry for cherry pie. Here’s how to pull it together: Best Classic Cherry Pie 5 C tart pie cherries* 3/4 C to 1 C Sugar 1/4 C Corn Starch 1/4 C Water 1/4 tsp pure almond … Continue reading
I have many types of pastry in my repertoire. Last summer I entered a cherry pie contest and had an opportunity to make about 3 dozen cherry pies in preparation. I didn’t win the contest, but I have a black … Continue reading
The inaugural burger of our Great Seattle Family Burger Challenge was consumed at Lil Woody’s on Capitol Hill. Lil Woody’s is West of Broadway on Pine. Parking isn’t a joy anywhere on Capitol Hill but like rock stars, we found … Continue reading
I received our copy of Seattle Met and on the front cover was a ridiculous sized burger, and a cover story about Seattle’s Top Burgers (and dogs…and BBQ). The magazine sat around a few days and I finally opened it and perused the article. After much (OK, very little) discussion, our family decided: We’ll be the judges of that.
So – this summer, approximately once per week we’ll be testing a burger place at which we have not eaten previously. We’ll score the categories, force our middle school aged child to use her summer math in order to crunch some numbers, and post it here. With some juicy burger photos. Don’t fret Seattle peeps, we won’t use reform math for the stats.
We have our own particularly weird family culture. From this we developed criteria:
- Bun – That bun better be worth the drive. None of these hard-arse kaiser rolls which a person can’t bite into. Nothing stale. No weird black seeds to get stuck in our teeth. And, no cheap buns that dissolve.
- Containment – Does the burger remain together while you are eating it? Nothing is worse to us than a burger which ends up in a soupy, crappy, mess and 30 napkins.
- Seasoning – Is the burger appropriately seasoned? Too salty? Not seasoned well enough? Too much garlic? Wait, I’m not sure that’s possible.
- Topping Selection -Are there enough options? One of us likes “everything, pile it on and then double it”. Some of us like it very spicy. One of us (I am not naming names) likes only a hamburger patty, and American cheese.
- Accoutrements – What’s the stuff WITH the stuff? Fries? Shakes? What are the options. Extra points here if you’re serving Full Tilt.
- Cheese – Plain old American? Tillamook? Beecher’s Reserve? Gorgonzola? Cotswald with spring chive and fig? Our people like cheese. I’ll keep it real: for some of us the burger is a delivery mechanism for awesome cheese. It better be cheesetastic, much like this blog post.
- Appropriate Grilling – Self explanatory on this one. Don’t hand me a burger still in the death throes of moo-ing unless I specifically ask for it that way.
- Atmosphere – Is the place so fabulously hipster there is no place for me to sit? While a cool standing burger sounds really amazing, I’m likely to go to email that back to my 27 year old single and childless self, and motor to the next place. And if I witness the guy in back making his own patties from organic free range meat, that’s awesome unless he’s sweating into the bowl.