What They Say vs. What They Mean

When they say,“Non”, they mean, “Convince me.”

When they say,“We do not take returns”, they mean,“Convince me.”

When they say,“It’s not broken“, they mean,“Convince me.”

When they say, “You need a prescription for that”, they mean,“Convince me.”

When they say,“The restaurant is completely full”, they mean,“Please come up with a better story.”

When they say,“The restaurant is completely full”, they mean,“We already have enough Americans in here.”

When they say,“Do you mind if I smoke?”, they mean,
“Don’t answer ‘yes’, or we’re going to pout and scowl while you try to enjoy your dinner.”

When they say,“It does not exist”, they mean, “It does exists…just not for you.”

When they walk right into you on the street and say nothing, they mean,“I’m Parisian.”

When they say,“I don’t have change”, they mean,“I want a tip.”

When they say,“Do you want directions?” they mean, “I look forward to telling you what to do for the next five minutes.”

When they say, “I’d like the practice my English”, they mean,“For the next 20 minutes, you’ll feel like a complete idiot while I speak perfect English and demonstrate a far better understanding of world affairs than you do.”

When they say,“They’re up on the seventh floor”, they mean,
“They’re right around the corner from where you’re standing.”

When they say,“We don’t have any more”, they mean,“We have lots more, but they’re in the back.”

When they say,“It’s not my fault”, they mean,“It is my fault…but I’m not taking the blame.”

When they say, “That is not possible”, they mean,“Loser.”

When they say, “I am a Socialist”, they mean,“I’m not responsible for picking up my dog’s poop.”

When they say, “You package hasn’t arrived”, they mean, “I’m just about to go on break. Come back and wait in line for 30 minutes again tomorrow.”

When they say, “The fat’s the best part!” , they mean, “I’m under 40.”

When they say, “The cheeses in France are the best in the world”, they mean, “We are indeed a superior culture.”

When they say, “America is culturally-deprived”, they mean,“Please don’t show us Sharon Stone’s vagina again.”

Award-Winning Chocolate Friends

Every year the International Association of Culinary Professionals hands out awards for what they deem are the Best Cookbooks of the Year. Last month in Seattle, I attended the ceremony with a few friends and instead of getting drunk on the free wine and champagne and heckling the winners as usual, I was thrilled when the names were called and not one…not two…but three of my ‘chocolate’ friends won awards!

Chocolate: A Bittersweet Saga of Dark and Light
By Mort Rosenblum
Award: Literary Food Writing

When I moved to Paris, chocolatier John Scharffenberger told me that I must meet Mort Rosenblum. He told me stories about what a colorful character he was, living on a boat in the Seine, and being a war correspondent for the Associated Press. Not being very adept at making friends via the ‘cold-calling method’, I worked up the verve and took his advice, and Mort turned out to be one of the most, um, interesting people I’ve ever met! Having spent a lifetime as a journalist, he tackled chocolate in his latest book, researching everything from the working conditions on the Ivory Coast of Africa to the Mexican chocolate culture of Oaxoca, and finally exploring the exclusive realm of chocolate in Paris, including the laboratoire of the elusive Jacques Genin.

Mort also writes of an interesting ‘incident’ about my experience with a certain, er, French chocolate company that wasn’t very, um, nice to me. Even though my mother always said, “If you don’t have something nice to say, blah…blah…” (she obviously didn’t have a blog), he coaxed some of the gory details out of me. The rest was a story in my chocolate book, which was later deleted, so you’ll have to wait for my posthumous biography for the real dirt.
Since I can’t keep a secret for very long, you can read about some of my encounters with them in his book, Chocolate: A Bittersweet Saga of Dark and Light.

I’ll be leading a sold-out week-long Chocolate Exploration of Paris in May with Mort that promises to be great fun and we’ll be visiting Jacques Genin* himself for a hands-on presentation and tasting. Will report on that in May.

Chocolate Obsession
By Michael Recchiuti and Fran Gage
Award: Best Photography and Food Styling

After knowing him for almost 10 years, I think I’ve got his name right. In spite of my mangling his name too many times to count (we’re still friends)…and there’s certainly nothing convoluted about Michael’s sensation chocolate creations. I admire him so much that he’s one of America’s great chocolatiers, and I profiled him in The Great Book of Chocolate. After working for years in restaurant kitchens, he launched his company in San Francisco in 1997, selling his chocolates via local shops. An advocate of using locally-grown ingredients, soon Michael was a fixture at the San Francisco Ferry Plaza Farmer’s Market, and gave out tastes of his chocolates to eager early-morning shoppers. Once the farmer’s market opened their spanking-new, gleaming indoor facility, Michael opened his first boutique and his fame spread far-and-wide. With creations like Key Lime Pears, thinly-coated in bittersweet chocolate, and his do-it-yourself kits for making terrifically-gooey S’Mores (hey!…I’ll bring the marshmallows), Chocolate Obsession reveals many of his secrets and tips for successfully producing chocolate desserts and confections in your own home.
And if you ever get a chance to visit his shop, his chocolate fudge brownies are a-m-a-z-i-n-g…

(Maren Caruso, who won the Photography Award for her stunning photography, and co-award winner Kim Konecny, food stylist, will be shooting my next cookbook, due for release in the May of 2007.)

Chocolate Chocolate
By Lisa Yokelson

This oversized book is almost overwhelming with the variety of chocolate recipes. Lisa likes things over-the-top, everything from Chocolate Pancakes to deep-chocolate bar cookies studded with chips and nuts. Everything here is loaded with so much chocolate that you’ll go crazy.
You may go insane.

You may end up like TomKat.

But I hope not.

*Many of you have asked where you can get Jacques Genin chocolates. A limited selection is available at Pain de Sucre, 14 rue Rambuteau (Tel: 01 45 74 68 92). As far as I know, they’re unavailable in the United States. You can also try to visit his laboratoire at 18 rue St.-Charles. It’s not a shop and normally not open to the public, but he’s quite nice and often he’ll sell his chocolates to visitors if the weather is right, the planets are in correct alignment, and he’s in the mood.


Send Rice Krispies…Quick!

Someone, anyone…help!…bring Rice Krispies!

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I think I brought too many marshmallows back…

Choxie Lady

Everytime I go back to the United States, I’m certain to spend a good part of one day wandering aimlessly up and down the aisles at Target.

(And can everyone please stop correcting folks when they say “Target”, with “Tar-jay“, which was somewhat funny…about 10 years ago. But we’ve all heard it a zillion times before, and people expect us to laugh in response, but it’s hard to muster a plausable chuckle anymore, so let’s give it a well-deserved rest and go back to calling it Target, please.)
Thanks…

In France, prices for everyday items like towels and bath mats are outta sight and it’s worth lugging back an extra suitcase full of sundries, une valise géante, stuffed with corn tortillas, horizontally-lined notebooks, sunscreen, 12-packs of socks, bottles of Target PM, and a Michael Graves’ designer toilet brush.
Or two. Just in case. I mean, you never know.

One of the newer items at Target is a line of ‘upscale’ chocolates, whatever that means.

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I guess it’s chocolate that’s either supposed to be of higher-quality, or has a certain je ne sais quoi. I had completely forgotten about it when I made it to the cash register, my shopping cart overflowing with DVD’s, socks, a pistachio-green yoga mat, mini-marshmallows (I need to count out how many are in a bag for a project, believe it or not), a 2007 monthly calendar (they only have weekly and daily calendars here…and who knows when I’ll be back), when I spotted some colorful boxes of Choxie, which Target states their new line of chocolate bars will “…satisfy the most sophisticated chocolate palates.”

Aside from the people wolfing down corn dogs and gulping down giant Cokes in the snack bar (and damn them to hell…they were out of my favorite: popcorn!), it wouldn’t be stretching the truth too much, nor would I be giving myself a ill-gotten pat on my back, to say I was perhaps the most sophisticated palate in the joint at that particular time of day (aside from my craving for Target popcorn, that is…) I felt like they were talking just to me, and me alone. So I knew I had to use my ‘upscale palate’ for a higher purpose and give those choxie chocolate bars a try.

The first was the hot chocolate bar: deep, dark truffled chocolate with chipotle chili heat.

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First off, I have no idea what the heck “truffled” means…so I guess I can’t be all that sophisticated after all now, can I?
*Sigh*, how the mighty fall…

I assumed it suggests some rich heavy cream has been whipped in, but the only dairy item listed was butter “oil”. Sounds kinda greasy.

It was also cautioned on the packaging that my chocolate bars be kept “away from amateurs” as they were indeed intended for only the “most sophisticated of chocolate palates.” Not wanting to sound like a snob, but I think that might preclude an inordinate number of people who were Target shoppers that afternoon, including the girl who held up the Carmen Electra’s Fit To Strip erotic video workout DVD and attempted her own rendition for her boyfriend, who encouraged her, in the video aisle while I, along with several other sophisticated Target shoppers, watched in amusement. (Ok, maybe they were amused. I wasn’t. I don’t know what’s worse; considering buying a Carmen Electra workout video, or performing your own version of her moves in the Electronics Department.)

Getting off my high horse, safely back in the car, I snapped off a bite and took a taste. It was fine. Nice, not too intimidating or offensive. The heat of the chipotle chiles was spot-on; not feeling the heat at first, but the lingering warmth of smoky chili followed shortly afterwards.

Next up was the peanut butter pretzel bar: creamy peanut butter, pretzel twists and roasted peanuts, inside pure milk chocolate. (Apologies about all those lower-case letters, but that’s how they’re printed on the package.)

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What should bother you more than writing in all lower-case letters is the words “pure milk chocolate”. What does that mean? “Pure” as opposed to “impure”? If you think about it, milk chocolate itself is actually “impure” chocolate, having been ameliorated, desecrated if you will, with milk. So why not call it as it is? I mean, does anyone buy a Carmen Electra DVD because she’s ‘pure’? Would we buy Fit To Strip if it came with some assurance of purity?

I think not.

Ok, maybe some of us would. Just keep it to yourself.

Anyhow, the pretzel bar was pretty good. The ‘pure’ milk chocolate was truthfully enrobing a nice, gooey filling of peanut butter, encasing the whole pretzel twists tucked inside. It was good, although you could buy a Reese’s Peanut Butter Cup, slice the whole she-bang in half lengthwise, slip a pretzel in, and call it a day for about one-third of the price. Then you could buy another pair of socks, perhaps. Or another designer bathroom brush.

Finally there’s mint cookie crunch: dark truffled chocolate (damn them, how dare they use the word “truffled” again…there’s so little respect for the truth nowadays) with a cool mint candy and chocolate cookie crunch.

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I’m enamored with all things mint and dark chocolate, such as thin mints and Girl Scout cookies. And the last time I was in San Francsico I saw a tribe, or whatever they’re called, of Girl Scouts being rousted by the police for trying to sell their cookies in an ‘unauthorized’ location. What is wrong with a world that punishes cheerful, enterprising young ladies presenting their delicious baked goods in a public venue, yet allows Carmen Electra to make exercise videos and appear on their packaging, in various states of undress, without any regard for public decency, while evoking impressionable young girls, and perhaps a few boys, to follow in her tawdry footsteps?

This minty bar rated not so well on my sophisticated chocolate-palate meter; it wasn’t minty enough for me. I found the quality of the chocolate a little lacking as well. I mean, it’s hard to be so sophisticated, but the chocolate was lame. (Imagine if Carmen feels a bit lacking, having to hawk all those silly videos wearing those ridiculously skimpy outfits. How does that girl do it?)

The Verdict?

If you’re looking for bargain chocolates, you could do worse.
However you could also do better.
Each Choxie bar weighed in at 2.5 ounces and sold for $1.50 to $1.80. But if you lived near a Trader Joe’s store, you could pick up a 3 ounce bar of Chocovic’s Ocumare chocolate (one of the best chocolates I’ve tasted) for $1.79. And presumably they don’t sell Carmen Electra workout videos there either, so think of what else you’d be saving?

But finally the real test. The “If-I-Keep-It-On-The-Counter, Will-I-Pick-At-It-Incessantly-Until-It’s -Gone?” test. Sure enough the chipolte and the mint chocolate bars sit sadly neglected, but the peanut butter-filled tablet is gone.

Now if only I could say the same for Ms. Electra.

Caramelized Matzoh Crunch with Chocolate

I make this every year for Passover. It’s not that I’m all that religious (for some reason I seem to celebrate only the holidays where there’s lots of eating, drinking…and presents, of course.) But I always pick up a box or two of matzoh, which is stacked high in supermarkets this month, plus I love the sweet-crunch of this toffee-like confection.
The only problem is that I haven’t figured out how to adapt it for Easter.
Perhaps you can cut it into ovals with a cookie cutter and try to pull one over on your family.

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The recipe is loosely-adapted from baker and cookbook author Marcy Goldman. Marcy’s run a web site devoted to the art of baking since 1997, called Betterbaking.com. In addition, she’s authored a cookbook of the same name with recipes and ideas and funny stories she’s gathered along her life as a mother, professional baker, and consultant.

You don’t have to be Jewish to like or make this (just like you don’t need to be Christian to like Christmas presents) but it’s delicious and super-easy to make…you can keep the candy thermometer in the drawer as well!

Feel free to substitute milk chocolate or white chocolate, and instead of the crushed almonds, to play around with toasted shredded coconut or other kinds of nuts. As I type, I’m thinking wouldn’t pistachios and white chocolate be nice together on top?
Maybe next year…

I spent this morning at my market handing little sacks of this to my favorite vendors (and a few I’m trying to win over.) So if you’re out at a market in Paris this morning and see the lots of butchers, fishmongers, fromagers, and olive merchants snacking on something, you’ll know what it is.

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Caramelized Matzoh Crunch with Chocolate

  • 4 to 6 sheets of matzoh
  • 1 cup (2 sticks) unsalted or salted butter, cut into chunks
  • 1 cup (firmly-packed) light brown sugar
  • optional: fleur de sel, or coarse sea salt
  • 1 cup semisweet or bittersweet chocolate chips, or coarsely chopped bittersweet chocolate
  • 1 cup sliced almonds, toasted and coarsely chopped

Line a 11″ x 17″ baking sheet completely with foil (making sure it goes up the sides) and preheat the oven to 350F degrees.

Line the bottom of the sheet completely with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a medium-sized heavy duty saucepan, combine the butter and brown sugar and cook over medium heat until the butter begins to boil. Boil for 3 minutes, stirring occasionally.

Remove from heat and pour over matzoh, spreading with a heatproof utensil.

Put the baking sheet in the oven and bake for 15-20 minutes, until the syrup darkens and gets thick. (While it’s baking, make sure it’s not burning. If so, reduce the heat to 325F degrees.)

Remove from oven and immediately cover with chocolate chips or chunks. Let stand 5 minutes, then spread smooth with an offset spatula.

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Sprinkle with a flurry of fleur de sel or coarse salt, then scatter the toasted almonds over the top and press them into the chocolate.

Let cool completely (you may need to chill it in the refrigerator), then break into pieces and store in an airtight container until ready to eat.

mazel tov!

Related Links and Recipes

Chocolate-Covered Caramelized Matzoh Crunch (Recipe Update)

Salted Butter Caramels

Candied Ginger

Candied Peanuts

Chocolate-Covered Salted Peanut Caramels

A Treasury of Jewish Holiday Baking (Marcy Goldman)

Euro Blogging By Pest…I Mean, Post

This April marks a very special three-year anniversary.
Do I celebrate with a coupe of Champagne?
Do I whip out the KitchenAid and make a celebration cake?
Do I pull out what’s left of my hair and be bitter?

No, no…and maybe.

In April of 2003, I shipped two cases of books to my address in Paris, and somewhere between here and there, someone is enjoying a very carefully edited collection of cookbooks that a certain American living in Paris would really like to be using. So here I am, 3 years later, sans my favorite cookbooks, unable to find solace that someone else is leafing through my personally-autographed copy of Mastering The Art of French Cooking by Julia Child herself, (or using it for kindling), or Alice Medrich’s Chocolate And the Art of Low-Fat Desserts (if you’re snickering, stop it. It’s an amazing book.)

Living abroad certainly has many challenges, but one of the most vexing of mine is getting anything delivered. When I moved to Paris, a French friend advised me that you need to be standing there with your door open and your named emblazoned across your chest when they show up to make a delivery.

Before…

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And after…

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When Andrew announced Euro Blogging By Post, it sounded like a fun idea. Those of us living in Europe would swap packages of our favorite local foods via the post. A great idea, so I carefully spent a few days shopping, and off went my package to Kristina at Clivia’s Cuisine in Sweden.

A few weeks later a package arrived at my doorstep, feeling suspiciously light, from Gerda at Dinner For One. I ripped open the package to find lots of ripped packaging and a few meager crumbs, along with a few mouse ‘souvenirs’.

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Apparently the little euro-critters couldn’t resist participating in Euro Blogging By Post #4 either, but at least they left me the bottle of Grüner Veltliner wine that I’m saving. But I salvaged a few of the Mozartkugln, each wrapper emblazoned with a picture of everyone’s favorite Austrian (and no, it’s not the Governor of California…), but the Linzertart, the orange-scented chocolate, and the sausages (Meat?) were gone for good.

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Attached was a note from Gerda, “MOZART Of course!!” but thankfully she included a book for making Austrian desserts that apparently held little interest for the mice and soon I’ll tackle some of the recipes, like Burgenländer Marillenknödel and Powidltascherln, or maybe Weicher Marillen-Topfentommerl.

(Raabtaler Weinbackerl and Salzburger Nockerln mit Ribisel-Rotweinsosse sound good too, don’t they?)

Or…I could wait until the next round of Euro Blogging By Post, and take my chances….

Meat? No Meat?

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When I was young and had no deadlines or mortgages (or a blog), I was footloose-and-fancy-free right after I finished college. So just about the day after graduation, I hitched on a backpack and headed to Europe. In was the 80’s and it was the thing to do. As I traversed the continent, I met scores of other kids my age doing the same thing and we world-wise travelers (or so we thought of ourselves) were a friendly bunch and would easily meet up and just go off and travel together. My fondest memory was when a small merry group of us banded together and decided to hitchhike through the former Yugoslavia with the intention of ending up in Turkey where we’d explore the entire country in one exhilarating month.

One fellow that came along was a very, very blond fellow named Kaj, who was from Finland. His hair was stark-white and wherever we went, people would drop everything, stop and gape, having never seen locks so blindingly void of color. Occasionally, their curiosity would get the best of them and the locals would reach over and caress his hair. In addition to his popular noggin, Kaj was a vegetarian, which made dining out a challenge. Luckily the Turks are very friendly and they were happy to take us into their restaurant kitchens to look over what was available so we could decide without deciphering the menus. Speaking no Turkish, Kaj would point at the various pots and cauldrons simmering away and ask, “Meat?” while pointing at one. Then “No meat?” while pointing at another. Then “Meat?”…No meat?…Meat?…”, while working his way through all the dishes simmering away.

It because a source of amusement during our travels and the question would crop up at the most unusual times. Whether we were sitting on a bus taking one of our many long voyages, shopping at the Grand Bazaar, or just sunning ourselves on a pristine beach, one of us would completely out-of-the-blue pop the eternal question…“Meat? No Meat?”

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I don’t know where Kaj is now, but he would have not been very content traveling with me this time during my recent US tour. I ate so much meat that I’m about to get fitted for a turban and become a card-carrying veg-head for a few weeks. Yes, I think I’ve reached my fill of ‘ol Bessie. But let’s face it, it’s hard to beat meat. She’s an integral part of American cuisine. We Americans are real meat eaters and in between the most exceptional plates of beef ribs I had for lunch in Fort Worth, Texas at George’s Bar-B-Q, to the beef brisket I had at Sonny Bryan’s in Dallas, I sampled the best of the best.

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The original Sonny Bryan’s in Dallas opened in 1910. Nowadays the parking lot is full of pick-up trucks and once you step inside, it’s pandemonium trying to reach the counter to place your order. Even though I live in France and am used to people trying to wedge in front of each other, I assumed that it’s not prudent here to cut in line…especially after eyeing the fully-loaded gun racks in the trucks parked in the dusty lot outside.

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Seeing as I left my overalls back in Paris, I did my best to fit in and ordered a combo plate, speaking with a bit of a drawl. My platter was some soft, warm slices of beef brisket and turkey (I added the turkey since I’m beginning to sport a ‘muffin-top’ after this trip.) But I couldn’t resist those jumbo, cripsy onion rings, which tasted every bit as good as they look.

The past week has been an orgy of meat, and it all began at Salumi, in Seattle. I was attending a culinary conference and my friend Judy proposed a multi-course lunch there, how could I say no?

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Armandino Batali is the owner of Salumi. And if his name sounds familiar, his son is the muffin-man himself, Mario Batali. After years of working as an engineer for Boeing, Armandino packed up and went to Italy to learn the art of air-curing meats and making sausages. And when we showed up, the line was out the door with locals waiting for warm sandwiches crammed with slices of porchetta and spicy oxtail meat.

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As we crowded around the table, the family-style meaty platters began descending on the table. The first sausages were thin rounds of mole salami, with a curious chocolate flavor from a good dose of Guittard cocoa powder (which Armandino told me was very popular with the local Mexican community.) There were also slices of prosciutto made with flavorful lamb and cured pigs cheek, called guanciale. Armandino used to teach a class, ‘Make Your Own Prosciutto’, which sounded like great fun. On the first day, you’d be presented with a pig leg, then you’d return each week to rub your leg with spices and whatever else goes into making prosciutto. He had to discontinue to classes since he no longer has the time.

He then presented us with enormous, steaming bowls of tiny French green lentils from Puy, topped with warm rounds of cotechino sausage, softly-scented with real vanilla. The course that really got the most comments were little toasts covered with just-melted aged cows-milk cheese, topped with crunchy nuggets of salt. Yum! Was that ever good. And I ate pig’s ears for the first time (I abstained from eating the stewed tripe so I figured I needed to keep my ‘cred’ and not look like a lightweight with all those famous eaters around the table.) So I ate all my pig’s ears, which were really quite good. Served on a pile of mixed salad greens, the crunchy slivers of pig’s ears tasted like faintly-cooked, crunchy onions, but with a bit more ‘bite’.

Taking a non-meat break, we had a fabulous platter of giant white beans tossed with tinned white tuna, finely-sliced red onions, all tossed in a simple dressing of olive oil and vinegar. It was great, and I made a mental note that it would make an easy, and nice summer salad if Paris ever warms up.

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At that point, I was begging to stop so Judy reached in her purse (is there no end to what a woman will pull out of her purse?) and brought out the Italian secret weapon: grappa.

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Packed like cigarettes, each cylinder was a thin glass tube of grappa, a perfect shot of this high-test liquor, which primed us for the few more courses that were to follow.

Finally, after eating way too much and trying to scribble notes, we all begged ourselves away from the table before Armandino could set another platter amongst us.

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Salumi
Pioneer Square
309 Third Avenue South
Tel: (206) 621-8772

Sonny Bryan’s
Visit web site for locations.

Pay Dirt!

Why is it when you order French Fries, a disappointing majority of the time they come out in a limp heap, underbaked, greasy, and soft.
Does anybody really like their fries that way?

Anyone?

(start rant) I always want to take the plate back into the kitchen, present them to the cook, and ask why they didn’t leave them to cook until deep-golden brown and crispy? And don’t get me started on undersalted fries. French Fries need to get salted immediately when they come out of the blazing-hot oil, so it clings to the crunchy fries. (end rant)

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So imagine my surprise when my friend Dylan whisked me away from the recent culinary conference I was attending in Seattle to walk me a few blocks away to the Baguette Box.

The Baguette Box is a little hole-in-the-wall sandwich shop, owned by chef Eric Bahn, who also owns Seattle’s Monsoon restaurant where I’d eaten the night previously. I will spare you the details of the dreaded conference lunches I was forced to endure, but will let you know that it took very, very little prodding to get me to come along (and Dylan’s mom is the famous Fran Bigelow of Fran’s chocolate, inventor of the most amazing grey salt caramels, dipped in chocolate, and finished with smoked sea salt.) So since there the possibility of chocolate in there, it took little encouragement on his part to get me to play hooky for a few hours one afternoon.

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The Baguette Box is basically one long communal table with a chalkboard above the open kitchen announing which sandwiches were on offer that day. Feeling like I needed a break from all the meat I’d eaten in Seattle (more about that in a later post), I chose the Tuna Salad Baguette with Sliced Boiled Egg, which came with crisp-sliced radishes. Dylan wisely chose the Salmon Gravlox Baguette which looked delicious but once you pick up one of these hefty sandwiches, if you put it down you risk it spilling its contents all over the place.

But the French Fries were what really astounded me. A pile of just-fried French Fries were piled into a nice-sized paper cup and generously sprinkled with very good salt. In fact, it was just the right amount. They were dark brown and crackly-crisp. Outstanding, and when I told Eric that I they were the best French Fries I’d ever had in my life, I don’t think he took me seriously (he obviously doesn’t read my blog!) but they were. And at $2.50, they were the best bargain in town. Hedonists can opt for a drizzle of white truffle oil, but I think that might ruin the sheer perfection of les frites.

Baguette Box
1203 Pine Street
Seattle, WA
Tel: (206) 332-0220