Feb 7
The last few days have been completely amazing in Seattle. Sunny as all get out. You don’t know how exciting sunshine is until you haven’t had it for awhile. On Saturday in all that beautiful sunshine, we headed downtown with a plan to stuff our faces, first at Sweet Iron, a newish liege waffle place we hadn’t yet tried, and then to hit The Berliner, a doner kebab joint in Pioneer Square.
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Jul 11
During our trip up to Tofino, we watched a show with Bob Blumer, you know, the Surreal Gourmet guy, where he faced off with 2-3 Chinese chefs in Vancouver in a Xiao Long Bao battle. Dumplings themselves are challenging and forming them quickly and consistently takes practice — yeeeeeears of practice. And, as you’d expect, for most of the show, Bob was no good at folding dumplings. I felt like Bob Blumer today going into making this Persian rice.
Eh, what’s so hard about rice? Regular steamed rice? Nothing. But, this rice? This rice has a beautifully crunchy, saffron and turmeric-scented crust, and like those dumplings, getting it just right and out of the pan in one piece takes a little practice. You want it beautifully browned, but not burnt. That crispy bottom is “the treat.” You know how you hold your breath when you’re tapping a cake out of a cake pan or releasing something from a mold, waiting for that tell-tale plunk or suction-y sound that says it’s out in one piece? That was me with this Persian rice.
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