"See that guy violently shaking his glass, then sticking his nose in it and inhaling like a tweaking crack addict? Then, after his eyes flutter>"/>
"See that guy violently shaking his glass, then sticking his nose in it and inhaling like a tweaking crack addict? Then, after his eyes flutter in porn-like ecstasy, he spits his sip into a bucket. What? Where the hell am I?
Welcome to Taste Washington, the giantly humongous sip-fest that showcases the state's best wines. Don't be freaked by all the swirling and sniffing and spitting. You're just witnessing the Wine Geek in his natural habitat. Don't make eye contact and you'll be fine."
A dispatch from this week's Taste Washington wine-swilling party, courtesy of Leslie Kelly.
"Frosted Flakes were first introduced to the public in 1952 and were an instant success, even though they were nothing more than run-of-the-mill Corn Flakes coated with sugar. Or actually, they were probably an instant success because they were nothing more than run-of-the-mill Corn Flakes coated with sugar. Because, really . . . you know the only thing that makes a bowl of Corn Flakes palatable? Heaping on the sugar. So all the Kellogg company was doing was adding the sugar for you. Wasn't that nice of them?
From the very beginning, Tony the Tiger has been the mascot of Frosted Flakes, always insisting that "They're gr-r-reat!" And we believed him because he's a tiger and tigers always tell the truth. Briefly, Frosted Flakes had another mascot, Katy the Kangaroo, but that was short-lived. For one, the idea of a kangaroo eating Frosted Flakes is just ridiculous. Also, everyone knows that kangaroos are filthy liars."
From this week's Cereal Philanderer column, "Frosted Flakes: Like Corn Flakes for Tigers."
"We've already run down the list of semifinalists for this year's James Beard Restaurant and Chef Awards. And late last week we were able to bring you word of an early win by Seattle's own FareStart as the James Beard Foundation's Humanitarian of the Year.
But now is when things get serious, because just this afternoon the list of finalists in all categories was handed down during a ceremony in Portland. The JBF folks were tweeting the crap out of the whole thing, but I wanted to wait until I could offer up the entire list of local finalists in one convenient package . . ."
The James Beard Award finalists were announced this week. And in case you missed the media blitz, we have all the local contenders listed right here.
"As a kid, black licorice was one of those weird things you didn't get very often and most kids didn't even like. But for those who did, it was the ultimate treat that, if eaten in excess, had the Mr. Wizard-like side effect of turning your number 2 turquoise. (Don't believe us? We dare you.) Little did you know as a candy-guzzling tot that licorice flavor is found is so many other foods and beverages you'd learn to enjoy (or not) as an adult. Here are some common and maybe lesser-known ways to reclaim that flavor, minus the embarrassing side effect . . ."
From "6 Licorice Flavored Foods," our list of 6 licorice flavored foods (and drinks).
"Perhaps the only Midwestern carnival axiom that carries over to life in general: Everything tastes better on a stick. The insertion of that simple piece of wood makes anything--deep fried mac 'n' cheese, frozen bananas, mini-pies, and most of all, meat--instantly portable and exponentially more enjoyable. For an international assortment of the city's best meat on a stick, try one of these five favorites . . ."
Top 5 Meats on a Stick, anyone? (Seahorse not included.)
"Right now--right this very second--you can click through this link and find yourself neck deep in everything that's great, edible, and/or drinkable in the city of Seattle.
No, seriously. Everything. Because this is the week for our 2011 Restaurant Guide, and this year we went all out, choosing 107 great restaurants and bars in and around Seattle (because we honestly could not just stick to 100), telling you exactly what's so awesome about them, and then arranging them into convenient Food Pyramid-style categories just to make things super easy on you.
Yes, you're welcome in advance."
Pimping for the 2011 Voracious Restaurant Guide.
"The first face you're likely to encounter upon entering Mr. Lu's on the Ave is that of Henry Tran. Seated at the register, transfixed by something on his computer, Tran is apt to ignore you. If he acknowledges you at all, he will likely stare at you quizzically without uttering a word. Normally, such indifference might rub a first-time customer wrong. But Tran gets away with it--because he's 3, and cute as can be.
Steven Tran and his wife, Mygung, opened Mr. Lu's just south of the Grand Illusion in what used to be a Sub Shop on January 15, 2009, on Henry's first birthday. Previously, Steven worked as an accountant for Hospice of Seattle, developing recipes with Mygung in his spare time. The brightly colored storefront sits across the street from a Jack-in-the-Box. Anyone who eats a burger at Jack-in-the-Box when instead they could have one at Mr. Lu's--which stays open until 10--is on crack. Then again, more than a few of the people who frequent the U District Jack-in-the-Box are probably on crack for real, which explains its durability."
Bottomfeeding at Mr. Lu's with Mike Seely in "Mr. Lu's Distinguishes Itself With Enormous Double Burgers & Embroidered IZOD Polos."