For the next time I make bread-- google the Tangzhong method where a portion of the flour and liquid is pre-cooked into a paste. This process makes an incredibly soft loaf. The process of making the past gelantizies starches in the flour and allows more water to steam within the loaf, fluffing it up.

Mint grows well here in Seattle. A few months ago I planted a dedicated mint garden. With the heat we've had over the last week, the mint has grown like crazy. 

Sous Vide Brisket

I don’t have a smoker, so I thought I’d try brisket in a sous vide. It turned out very well.

Notes…

5lbs of brisket is about the largest I can fit in my sous vide. 

For the rub I used several almost-empty spice mixes. In total, the rub was about 40% salt, 40% pepper. Before sealing it up, I added a couple drops of liquid smoke to the bag. 

I cooked it for about 30 hours at 155.5

After the sous vide, I browned the brisket on acast iron in a gas grill that was at 500f. One minute per side.

La Rustica

Lovely higher end Italian restaurant. If your timing is right, you can watch the sun set from their patio.

Taqueria La Fondita

A taco truck in White Center. Food is very good, though perhaps slightly pricer than other taco trucks.

 

Taquitos Feliz

 A taco truck near me. Food is on the spicy side. 

Raccolto

Wonderful family style Italian. Higher end pricing.  We had an evening dinner there with a few friends and enjoyed the food very much. The cavatelli was delicious. 

Happy hour menu available. 

Itto's Tapas

 Delicious Tapas. No apparent happy hour. 

Srivilai

 The food was delicious, though a bit salty.