Freeform Friday: Seattle food stuff starting XI

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Freeform Friday: Seattle food stuff starting XI

Look, there isn’t a lot of football these days and we realize that this is definitely NOT football. But it’s Friday and we’ve seen posts like this floating around on Twitter so we figured we might as well get our shot. This is our starting XI of “Seattle Food Stuffs”.

The Geoduck got its name from the Nisqually tribe, who coined the term gʷídəq, which means “dig deep”. And there is one position in football that is often asked to dig deep to help the team survive: the ingrained goalkeeper. With a neck that can extend over 3 feet, this shot-stopping clam shouldn’t be underestimated. Goalkeeping can be a lonely position, but this is where the geoduck thrives. It is happiest of its own, rooted underground in the magnificent Puget Sound. You have to have a certain amount of craziness to play goalkeeper and the Geoduck sure has that to offer. It’s only fitting that Evergreen State College made the clam their mascot. Few predators have proven capable of displacing a geoduck. This is a big reason why the clam is around 140 years old on average. Sounds like a certain MLS club? Happy 140 years of blocking opponents. – Susie

Modern full-backs can be asked to do anything, starting as a third center-back, sliding centrally into midfield, or bombing forward to be the modern take on a winger. That’s quite a change from the two full-backs in a 2-3-5. Smoked salmon offers similar versatility. You can eat it as is for a main course. Cut it thinly or crumble it on your cream cheese bagel. Fold it in scrambled eggs. Use it as a filling for a ravioli. Or maybe best to make a smoked salmon soup. The Nisqually and other tribes smoked salmon before Seattle even existed. Like the full-back, it was here from the start but no one could have imagined how it would ultimately be used. – Andrew

At first glance, something that doesn’t seem entirely right or makes no sense at all is to pour cream cheese onto a flat-top grill hot dog and then add a healthy dose of caramelized onions. This could explain why this regional delicacy hasn’t really spread to many other places. But boy does it work, especially if you’re wandering out of a bar at 2am. To get the full experience, the dog should be cut in half and served in a toasted bun with enough weight to support the weight (the original bread, apparently, was a biali). The Seattle dog is very comfortable when he blocks the backline as a centerback. – Jeremiah

Craft beer has been an integral part of the Seattle food scene for over 30 years. Our cold and wet winters mean we can turn off the heavy bourbon barrel-aged stouts, while our mild and clear summers mean the Pilsener and Hefeweizen get their time to shine. Oh, and we have a lot of IPAs all year round. Seattle didn’t invent craft beer, but we definitely did better. Actually very similar to soccer. Some cities are lucky enough to have a good brewery or two, but in Seattle we have dozens. As a centerback, craft beer is the mainstay of the starting eleven. It cleans up clutter and provides a solid foundation for the rest of the XI. – Mark

Beecher’s seems like your average artisan cheesemaker with its Pike Place location and old time logo, but if you look behind the curtain you will find a very modern establishment that goes as far as pasteurized milk, high tech production techniques and even so far its own Owning dairy cows and farms to ensure the consistency of their milk. The full-back was probably the position that changed the most in modern football, which fits perfectly with Beecher’s modern techniques. A good defender is often very underrated. Sure, you can win out of the blue with this stuff, but wouldn’t you rather have the “world’s best” Mac ‘n Cheese? – Andrew

In 1976 Toshi Kasahara opened the first Teriyaki store in Seattle. If you’ve lived in Seattle for any length of time, you probably envision a styrofoam clamshell filled with sliced ​​grilled chicken leg, sweet brown sauce, a scoop of rice, and an iceberg lettuce with sweet miso dressing, even if those containers have been since Banned for years. Toshi may have been from Japan and you can still eat his food at his Mill Creek shop, but Seattle Teriyaki is a thing of its own. As anyone who has tried bibimbap or bulgogi from a teriyaki shop for the first time can testify. There have been many stories of Teriyaki’s demise on the Seattle food scene, but like any good grizzly defensive midfielder, he just keeps hanging out and producing. – Andrew

Many places grow sweet onions and are entitled to their own variety, but few taste this clean or have the history of Washington’s state vegetable, the walla walla onion. The walla walla was born from seeds brought from Corsica by a French soldier who immigrated to the north-west of the country in the early 20th century. It’s a unique combination of years of selection for the largest, sweetest onions and the region’s distinct volcanic terrior, which lacks the sulfur that gives most onions their pungent, bitter taste. You can buy seeds claiming to be walla wallas from many stores, but you won’t get the same bulb growing elsewhere. You’re the local box-to-box midfielder who doesn’t come up with any flashy numbers himself and who, according to national experts, could easily be replaced by a dozen other players from across the league, but who gets so many little things right, are by local fans and teammates appreciated. Walla Wallas play an important part in a great summer cookout. Throw some on the grill with a dash of olive oil and add them to your burgers or sausages, or chop them raw and add them to your favorite salad. They improve everything around them. – Steve

Many apples are grown in New York and Michigan. But Washington grows 58% of the country’s apples and 68% of the apples intended for fresh consumption. While Minnesota’s Honeycrisp has been the favorite apple in recent years, it’s being overtaken by Cosmic Crisp. It’s also the first apple to be entirely grown in Washington state. Do you really have to say anything else? The speed at which the Cosmic Crisp went from nowhere to everywhere is the same speed it brings when it bombs the wings. – Andrew

There are no doubt better tasting burgers in Seattle than Dick’s. The bun is unspectacular, the meat is usually dry, and you can’t even customize your order. But go there every night of the week and you will find a crowd of mostly locals. The reality is that sometimes we don’t want a perfect burger, we want predictability. Say what you want about Dick’s warts but you know exactly what you’re going to get. There’s something about a Dick’s burger that just feels good. It’s just an icon and it goes perfectly with our number 10 – Jeremiah

There may be more cities in the world that are associated with coffee – Mocha, Constantinople, Vienna, maybe Paris and Milan, but I’m not ready to allow these. It was Seattle that took a European style of coffee and made it a phenomenon. A whole roast style, despite all its warts and loves, is defined by Starbucks, but also the style of Darte, SBC, Torrefazione Italia, Umbria and so many others that we’re running out of space. Our coffee is the fuel that accelerates our amazing mornings, even if the east coast calls for a 7am call, an afternoon meetup, or a late night after a show. We drink coffee like most people in the world drink water. And then we found ways to add coffee to almost everything else as well. Coffee is our bloodstream, and we defined an American coffee habit that started in the 90s and is now so self-referential that it could be a parody except the whole world knows our roasts. Whether the inverted winger of a blonde roast with all of its subtle balance, or the straight, raw power of a dark roast, there is a truth when it comes to coffee – it’s Seattle’s own. – Dave

Like a mercury striker who can do amazing things but often disappears from the games for long periods of time, Rainier cherries appear and overshadow the competition for a few months each summer, then disappear as suddenly as possible. Rainiers were developed in Washington in the early 1950s. They’re bigger, juicier, and sweeter than their more common dark red counterparts, and come at a premium price. Their extravagant bright red and yellow skin helps them stand out and makes them easy to spot in a crowd. They claim the soil and weather they are grown in must be hand-picked to avoid bruising, and need an extensive net to protect themselves from birds that devour entire trees, but the measures that farmers take It says a lot about how amazing they are and in part why they are the only cherry with their own national holiday. – Steve

Do you agree with our selection? What would be on your list? Feel free to fill out your own voting slip here.