The love affair with Details continues….. especially now they have $5 (for 3) tuna tar tar tacos on tuesdays and $3 wings on wednesdays! My current favorite is the Old Fashioned sandwich, made with smoked pastrami beef brisket, sauerkraut, rye toast and dijonaise sauce. As you can see I am still working through the menu.

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Wednesday Wings

Wednesday Wings

French onion soup

French onion soup

‘Valentine’s’ was a feast of a weekend, with another round of taco truckin (mulitas and horchata – mmmm). Highlights were:

Wonderful sushi and Sashimi at Kikyo, where the sushi chef is quite the comedian (Prepare to be entertained if you sit at the sushi bar); The white tuna was a particular hit, miso fluke and another fish, that, stupidly, I can’t remember. 

Cheeses from Katzinger’s of which Humboldt Fog proved to be the favorite.  Humboldt Fog is the signature cheese of Californian cheese company, Cypress Grove, who have a range of goat cheeses including one of my other favorites Purple Haze. Also pictured are the crumbly aged Montgomery Cheddar, Australian Roaring Forties Blue and an 8-year old aged Gouda, whose purchase was inspired by last week’s Pistacia Vera tasting. Blue cheeses go so well on digestive biscuits. If you haven’t tried that combination I highly recommend it. 

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The most anticipated treat of the weekend was salumi from Salumi Artisan Cured Meats in Seattle, which is run by Mario Batali’s father Armandino and can be mail ordered. 

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The three varieties pictured above are the salumi salami (house salami with a touch of ginger), the finocchiona (cracked fennel, black pepper, and a touch of curry), and móle (chocolate, cinnamon, ancho, and chipotle). I apologize for the poor lighting. All three were wonderful in their own way and picking a favorite was hard, especially as I am sucker for ginger, black pepper and móle. Many, many thank yous to BB & AD. 

Sunday brunch was home made buckwheat blueberry pancakes with the remains of last summer’s blueberries from the freezer with amazing Thurn’s bacon and with lashings of maple syrup.

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Dinner was Rancher Pie – a hungrywoolf original (?!) a riff on shepherd’s pie made with ground venison and buffalo. The venison was a kind gift from CMH Gourmand, who will be glad to know that it passed his test –  it was even better as left-overs (pictured below) the next day. 

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Ranchers Pie: 
Mashed potatoes over a meat mixture of ground venison, ground buffalo, garlic, onion, celery, carrot and seasoned with beef bouillon,  beer (a glug out of the bottle I was drinking), red wine, herbs from the freezer (thyme, parsley, rosemary, oregano), salt, pepper, worcestershire sauce, marmite, unsweetened cocoa, cinnamon, agave syrup and tomato paste.


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