by A.J. Coltrane

A baking and gardening journal. Mostly.
By Iron Chef Leftovers
..Pliny the Elder.
I will admit it, I was wrong. I really didn’t think that Pliny would be able to win, although, it barely won. The scoring was on a scale of 1-9 with 1 being the best. There were 5 tasters and the tasting was conducted blind. Here are the results with how everyone scored them.
| Rank | Beer | Judge #1 | Judge #2 | Judge #3 | Judge #4 | Judge #5 | Total Score |
| 1 | Pliny the Elder | 2 | 1 | 4 | 4 | 1 | 12 |
| 2 | Boundary Bay IPA | 4 | 3 | 2 | 2 | 2 | 13 |
| 3 | Diamond Knot Industrial IPA | 8 | 2 | 3 | 3 | 3 | 19 |
| 4 | Anacortes IPA | 1 | 7 | 9 | 1 | 4 | 22 |
| 5 | Dogfish Head 90 Minute IPA | 6 | 6 | 1 | 7 | 6 | 26 |
| 6 | Firestone Walker Double Jack IPA | 5 | 5 | 5 | 8 | 8 | 31 |
| 6 | Laughing Dog Devil Dog IPA | 7 | 8 | 6 | 5 | 5 | 31 |
| 8 | Avery Maharaja | 3 | 9 | 7 | 6 | 9 | 34 |
| 9 | Harpoon IPA | 9 | 4 | 8 | 9 | 7 | 37 |
The judges’ identities are being kept secret to prevent retribution from any disgruntled beer drinkers, except Judge #1, which is yours truly.
I would caution anyone reading this that finishing at the bottom was not an indication of a bad beer – it was just in this sampling, the judges preferred one beer over another. I think if I poured any of these beers individually, everyone involved would have enjoyed them. You also have to deal with sample size – 5 people are not enough of judges to really get a handle on this, and I do think there is a certain extent of regional bias – everyone tasting the beers has lived in the Northwest for an extended period of time. There was some great conversation at the table surrounding what people liked and did not like and why the ranked beers in a certain place, which was unexpected and most enlightening.
This was a fun experiment and one that I hope to repeat again once I get my hands on some additional bottles of Pliny.
I also attempted to identify the beers. I was successful on 4 out of the 9 (I got Maharaja, Harpoon, Anacortes and Boundary Bay correct) but I somehow didn’t get Devil Dog (thought that Pliny was DD) or Diamond Knot (thought that Firestone was DK), which are 2 of my favorite beers. I wasn’t guessing on these, I was basing my decision on what they smelled and tasted like. I guess it shouldn’t surprise me though, the 4 I got correct were the last 4 IPA’s that I drank prior to this taste test, so everything about their makeup was relatively fresh in my mind.
While the NW beers did not win, they did finish 2nd, 3rd and 4th, which should not really be a surprise. Boundary Bay could have easily won the competition purely with my vote – I had Maharaja, BB and Firestone all ranked about the same and I kept changing my rankings on them. On several occasions, I had Boundary Bay ranked #3 and I changed it to #4 at the last minute, otherwise it would have tied with Pliny.
Harpoon’s last place finish was not a terrible surprise, it was by far the least hoppy beer in the competition, at 42 IBU (The next lowest was 75) and was really tasteless compared to the other 8. It was also the only English Style IPA, whereas everything else was a West Coast style single or double IPA.
I was also surprised that I didn’t like the Diamond Knot IPA. It is one of my favorites usually, but, unlike the other judges; I really didn’t like it on this day. I might have just had a bad day or my palate was not working at 100%, but I was getting a smoky/woody flavor out of it that was a bit off-putting. On the flip side, I was loving Maharaja, but I was in the minority in that opinion as everyone else ranked it in the bottom half of their list. Anacortes proved to be the most polarizing with 2 judges giving it the top spot and 1 the bottom. Anacortes was probably the highest IBU beer at 118 and it was the only one that did not come from a bottle – I drove to Anacortes 48 hours before the beer was poured to get a growler as it was the only way I could be assured that we would have it – I couldn’t find it on tap anywhere near Seattle. I think this might have led to some of the comments about it being flat.
So where does this leave us? I think it is inconclusive – Pliny, while a fine beer, doesn’t seem to be significantly better than at least one beer brewed in the Pacific Northwest, Pliny just has better marketing and distribution than Boundary Bay (as well as scarcity driving up the hype). We need to do this again with a larger group of hopheads and see what the results look like in round 2. A couple of the beers might need to be replaced due to lack of availability (Harpoon definitely will be replaced), so who should be added to the lineup? Feel free to post your suggestions in the comment section.
By Iron Chef Leftovers
With the extremely late arrival of summer in Seattle this year, all of my tomato plants ended up ripening at once instead of in stages. As a result, I had more tomatoes than I could possibly use, so after giving away a bunch of them, I was looking for new and exciting ways to use them (caprese salad is nice, but you can only eat it so many times before you end up getting bored of it, no matter how good the tomatoes).
I recently saw an episode of America’s Test Kitchen where they made Andalusian Tomato Gazpacho. It was an easy recipe, and really involves less than 10 minutes of hands on time to make, so I decided to give it a shot, with a few modifications.
The Software
2 lbs. tomatoes
1/2 red onion
1/2 red bell pepper
1/2 cucumber
1 anaheim chili
2 tablespoons verjus (or sherry or red wine vinegar)
1 tablespoon kosher salt
1/2 cup of good extra virgin olive oil
1 slice good sandwich bread
2 sprigs of fresh oregano, stems removed.
The Soup
Seed the peppers and cucumber and remove the core from the tomatoes (leave the seeds). Roughly chop all of the vegetables into 1/4 to 1/2 inch pieces, place in a bowl and toss with salt. Transfer the vegetables to a fine mesh strainer and sit over the bowl for 1 hour to allow some of the liquid to be removed from the veggies. After an hour, add the bread to the liquid and allow to absorb as much of it as it will in about 1 minute (don’t worry if there is leftover liquid). Add half of the veggies, 1 tablespoon of vinegar, half of the bread and 1/2 of the oregano to a blender. Blend for about 30 seconds. With the blender running, slowly drizzle in 1/4 cup of olive oil. Once it is all incorporated, blend for an additional 2 minutes. Push the liquid through a fine mesh strainer. Repeat with the remaining ingredients, adding any leftover liquid from the veggies that were sitting over the bowl. Refrigerate for a couple of hours (overnight is better). Taste, adding salt and pepper if necessary and serve cold.
Notes
I used verjus since the tomatoes were extremely sweet, so it cut the sweetness. You could probably use just about any kind of vinegar. I ended up using a combination of tomatoes since that is what I had on hand, but you can use whatever type of tomato you choose. The chili is optional – remove it if you don’t like chilis or add any other chili if you like something hotter. Don’t skip the salting – it removes the liquid from the vegetables. I garnished the soup when I served it with some diced tomatoes, diced chilies, a couple grinds of black pepper and a drizzle of red wine vinegar and olive oil. Some fresh herbs, onions, croutons, crème fraiche or goat cheese would probably work well also. This soup can probably be heated and served warm and be just as tasty.
I figure that I am going to try this recipe with the green tomatoes that are left on the vines since I doubt that they will ripen as fall is upon us. If you have green tomatoes and don’t know what to do with them, Green Tomato Salsa is wonderful and they can be pickled also. If you can’t be bothered with them, just give them to me, I would be happy to use them.
By Iron Chef Leftovers
It looks like Bricco on Queen Anne has closed up shop. Opening in its place sometime in October will be a new restaurant by the former chef at the short lived 5 Corner Market. I really liked the food at 5 Corner, so hopefully it will be along the same lines.
By Iron Chef Leftovers
I believe Rat is correct, this should be a holiday. I think I will be taking the day off to celebrate. You can celebrate at home by making some hummus.
Just be careful in your celebrations!
by A.J. Coltrane
Pizza? Maybe. Flatbread? Possibly. Focaccia? Sorta. If I had to call it anything I’d call it a pizza that’s really a focaccia in spirit — the somewhat oily dough was spread out by hand in an oiled sheetpan, then covered and allowed to rise for an hour, which I’d consider a “focaccia” thing.
Whatever it was, cooking happened at 500F for 18 minutes total: Marina, balsamic, sauteed red onion, and yellow bell peppers topped the dough, feta cheese was added after 10 minutes in the oven, then basil was added and got about 1 minute of heat.

by A.J. Coltrane
This photo was decidedly not awesome:

The next picture was taken last week, with no reflector or diffuser:

Here’s with the addition of a reflector (aluminum foil), a white board, and some tracing paper taped around the light fixture:

By Iron Chef Leftovers
There are two upcoming beer events of note in Seattle.
On October 8th and 9th, Elysian Brewing is going to hold its annual Pumpkin Beer Festival at their new Georgetown production brewery. There will be 50(!!) pumpkin beers on tap, including the Pumpkin Aged Great Pumpkin (it is Great Pumpkin aged in a hollowed out pumpkin), 11 from Elysian and a bunch of gets breweries from as far away as Norway. Tickets are $20 and there will be some food trucks on site for the event.
On Friday, October 14th, Woodland Park Zoo is hosting its first (hopefully annual) Brew at the Zoo. There will be 14 breweries, featuring brews from local favorites Fremont Brewing, Lazy Boy, Georgetown and Mac & Jacks (Annie S – Pyramid will also be there pouring Snowcap.) Tickets are $20 in advance and get you admission to the event, 10 tastes, and access to the zoo’s penguin and jaguar exhibits (the rest of the zoo is closed during the event) as well as some animal encounters. Proceeds benefit the zoo. Please pass this information on to anyone who may be interested and come help make this event a success. I will be there helping out at the event as a volunteer, so come by and say hello.
By Iron Chef Leftovers
It appears that the new season of Top Chef, is going to be a big one – there are going to be 29 contestants. I am really not sure how this is going to work (why do I see team eliminations leading to the entire team being eliminated), but it seems like it is going to be too confusing to figure out who is who for a while. In the long lineup, there are 4 Seattle chefs: Simon Patent of 22 Lounge, Colin Patterson of Sutra, Nina Vincent of Spur and Ashley Villaluz of nowhere in particular.
My early money is on Nina for best finish for a Seattle chef, just because she worked in the cutting edge kitchen at Spur. I have been to Sutra, it was a decent meal, but I wasn’t floored by the vegetarian fare there quite the way I was at Carmelita. I will also admit, I have never heard of 22 Lounge, which is appearantly a Tapas type place/bar located on Capitol Hill.
I am not sure if I can bring myself to watch Top Chef this season with that many chefs in the competition. In case you are wondering, the show starts on November 2nd.