Picture of Today 7/5/2017, A Seattle Dog in the Park

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I took a little time out to enjoy a local treat, being a Seattle-style hot dog. This is your usual hot dog but grilled meat (or veggie substitute) with cooked sweet onions and cream cheese on a toasted bun. For better, add some other veggie bits, and use a higher grade of cream cheese than the cheap brand name spreads and warm that up. For messy action, throw whatever condiments you love on top of it; sauerkraut, mustard, BBQ sauce, whatever. Somehow it all works out, for a fine tasty guilty pleasure.

Such was my fine evening moment, taking time out on the way home to enjoy this at Westlake Park (though, I refrained on the extras). The best Seattle Dog there you will find, is the “Dog in the Park,” stand in the back area. They have other Hot Dogs styles as well, but I find this one to be the best taste, for those hungry and passing through the area on a warm summer evening.

– Orion T

Picture of Yesterday 5/20/2017, Bees Together

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The above shot is from a moment past noon at the 5th Annual West Seattle Bee Festival, yesterday at the High Point Commons Park.

From behind the glass, I and others watched a beekeeper in action, demonstrating the inner workings of the man-made Langstroth hive box. Here, bees are inside and produce honey inside the hive frames, which are eventually raised and managed (from what I understood, please comment if I am wrong or leaving something important out).

Such activity was fun to watch and interesting the countless little worker bees in the process.   Here are some fun facts obtained from the Utah County Beekeepers Association:

  • Honeybees are the only insect that produces food for humans.
  • To make one pound of honey, the bees in the colony must visit 2 million flowers, fly over 55,000 miles and will be the lifetime work of approximately 768 bees.
  • A single honeybee will only produce approximately 1/12 teaspoon of honey in her lifetime.
  • Honey bees’ wings stroke 11,400 times per minute, thus making their distinctive buzz.
  • Bees communicate with each other by dancing and by using pheromones (scents).
  • Honeybees never sleep!

For more bee facts, visit www.utahcountybeekeepers.org.

– Orion T

 

Picture of Today 8/21/16, with Special Food

It’s been a while and here I am back with a hot dog and fries!

And not just any hot dog, but a Tokyo Dog from the annual Seattle Street Food Festival. The Tokyo Dog was from one of the many food trucks present over this weekend; presenting interesting food and merchants for those wanting more out of their summer weekend than sunshine.

The meal in question contains the following. A smoked cheese bratwurst with butter teriyaki onions, bacon bits, furikake, tonkatsu sauce and Japanese mayo. The fries on the side are seasoned with seaweed and sea salt. The drink is some boring canned green tea.

Meanwhile, much has happened since my last posting (and some before). I will post some of that in good time, soon.

– Orion T

 

Picture of Today 4/27/16, Loose Morels

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Just one of the many things one with a filled wallet can buy from the world-famous Pike Place Market in Seattle. And here is an entry from good ol Wikipedia about this unusual and expensive fungi…

“Morchella, the true morels, is a genus of edible mushrooms closely related to anatomically simpler cup fungi. These distinctive fungi appear honeycomb-like, with their cap composed of a network of ridges with pits. Morels are sought by thousands of enthusiasts every spring for their supreme taste and the joy of the hunt, and are highly prized by gourmet cooks, particularly in French cuisine.

Morels have been called by many local names; some of the more colorful include dryland fish, because when sliced lengthwise then breaded and fried, their outline resembles the shape of a fish; hickory chickens, as they are known in many parts of Kentucky; and merkels or miracles, based on a story of how a mountain family was saved from starvation by eating morels. In parts of West Virginia, they are known as molly moochers or muggins. Due to the partial structural and textural similarity to some species of Poriferans (sponges), a common name for any true morel is sponge mushroom.

The scientific name of the genus Morchella is derived from morchel, an old German word for mushroom (this may be another source for the name “merkel”), while morel itself is derived from the Latin maurus meaning brown.”

There is some ominous warnings about the dangers of eating morels at the bottom of the wiki entry..

Morels contain small amounts of hydrazine toxins that are removed by thorough cooking; morel mushrooms should never be eaten raw. It has been reported that even cooked morels can sometimes cause mild symptoms of upset stomach when consumed with alcohol.[49]

When eating this mushroom for the first time it is wise to consume a small amount to minimize any allergic reaction. As with all fungi, morels for consumption must be clean and free of decay. Morels growing in old apple orchards that had been treated with the insecticide lead arsenate may accumulate levels of toxic lead and arsenic that are unsuitable for human consumption”

And now you know, and knowing is half the battle!

– Orion T,

 

 

Picture of Today 2/14/16, Valentine’s Day Madness


Happy Valentine’s Day!

And, another wacky day for cool stores to have fun with their products towards. Here at the Uwajimaya grocery market in Seattle’s International District, you can buy a lot of Pocky to share. Pocky is an import snack from Japan that’s been around a while, featuring flavored or coated crispy breadsticks. There’s almost countless flavors and similar brands out there at different times. Strawberry and chocolate are common. Chocolate and banana are the most recent I enjoyed. The most I loved too much within recent years are the grape, pineapple, and cookies and cream flavors.

Yum!

Orion T

At the Seattle Street Food Festival..

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For me, this last weekend had some interesting choices for great outside food.

Feeling a bit more local and needing clear air, I checked out the Seattle Street Food Festival in South Lake Union. This covered a few blocks and adjacent lots by Denny Park. Featured were the food truckers and other street venders. Some music can be heard in the distance, of which I paid little attention. I was very hungry, with a little extra cash.

Also, I had my camera handy. I took some shots of my food venturing experience, leading to some featured highlights below…

A vegan taco and Mexican style food truck. I got a Portland vibe from this..

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The Deep Fried PB and J stand.. I tried them at another food event. Quite good, but very thick with guilt afterwards on the body.

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Love a food truck with a mascot. I wasn’t quite in the mood for chicken, but almost…

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Love some of the names of these trucks and stands too. Also, Freedom Fries here because ‘Murica..

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Aria’s Shaved Ice flavors. Get your Tiger’s Blood here..
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Not sure on where the coconut drink out of the coconut bowl came from. But damn, I got to have one next time I see this..

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Nothing like a jumbo anything with lemonade anything at any fair/festival, right?

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Love the artwork on this truck..

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What I had to drink…a Spiced Pineapple soda from the Soda Jerk. Well worth the $4.00!

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And from the Nosh truck..their Fish and Chips dish for $7.00. I got beer-battered wild Alaskan cod, hand-cut British “chips,” mushed peas and house-made tarter sauce. All fantastic for the price. Also, on the side for a few dollars more, a raspberry mint Arnold Palmer. It was all right.

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That’s all for now…until the next festival!

– Orion T

Pictures of Today 1/13/15, Winter Fruits of Pike Place Market.

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The Pike Place Market is the most famed and cherished farmers market of Seattle. Also, the second most popular tourist destination.

The reason for such, is of many. The fantastic fish, the local businesses kept strong, the variety of entertainment, a place of unique and interesting gifts, the wall of gum, and the interesting history attached. But for today and of many random visits my favorite reason for Pike Market, is the assembly of special fruits and vegetables; much of which you could never find at those brand name grocers. Of some, I gladly pay the little extra money to get a lot more flavor and discover new boldness.

Here are some below from various vendors of the Pike, from my latest visit. There more to explain in every picture, but I must withhold for now (also, quite exhausted from errands and other work lately). I will save the info for a very special project I am working on, of which this is first hint of mention. For now, admire the colors and info within; and let your imaginary senses to those tastebuds run free!

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