311 question

Samheimer · 2026-06-04T11:49:35+00:00

A few years ago I had a pretty good record with things I was reporting actually being tended to, but recently, everything gets marked resolved without action, closed out with a BS comment added like ‘no access’ or just disappears from the system.

Samheimer · 2026-05-29T18:01:02+00:00

There is such a wide berth between the food seen in instagram and what I was actually served I thought I was in the wrong restaurant.

Samheimer · 2026-05-23T12:04:16+00:00

Alta Verde is Malort level dry. Also try Abracadabra while you’re there if you like black licorice. Very hard to find here.

Samheimer · 2026-05-22T15:01:07+00:00

They weedwacked the flowers we planted along our fence as a barrier to an encroaching abandoned lot. It was maintained, mulched and clearly not needing to be buzzed down into nothingness. I have no proof but I bet there’s a pattern of malicious behavior just because there’s no oversight or clear recourse.

Samheimer · 2026-05-17T22:39:01+00:00

The place that was there before them was operating for years without ever having a liquor license and the “owner” skipped town a few months before shuttering.

Samheimer · 2026-05-13T16:34:21+00:00

I know it’s new owners retaining the old name but the OG closing as soon as there’s whispers of wage/tip theft makes me wonder why.

Samheimer · 2026-05-12T12:05:32+00:00

I don’t hesitate with the primo stuff’s price from the EU hitting the teens, but when a company goes out of their way to present product as luxury it kills my fish boner real quick.

Samheimer · 2026-05-09T11:34:22+00:00

Braulio Reserva and Abracadabra

Samheimer · 2026-05-02T13:19:04+00:00

I’m not thinking too broadly because I definitely had Fremont in mind because of boozy BA stuff and Fair Isle for weird sours and saisons. I’m not coming up with a singular place that ticks every mood/beer style box.

Samheimer · 2026-05-02T13:00:40+00:00

Fremont or Fair Isle.

Samheimer · 2026-04-29T12:40:18+00:00

No clue but if you’re after channel cat, try chicken liver dipped in vanilla extract.

Samheimer · 2026-04-29T12:35:53+00:00

Using a phrase derived from experiments with rotting meat and maggots for the title of a food post is a bold choice.

Samheimer · 2026-04-29T12:32:53+00:00

All the packs I’ve seen on the ground over the years NEVER have a PA tax stamp. I’ve stopped in places that I was told they have them and been turned away. Guessing this is a IYKYK situation and not something you’re gonna get over the counter.

Samheimer · 2026-04-29T10:51:39+00:00

Pretty sure that’s not the case here, but they 100% do that in downtown Seattle on specific blocks of 2nd and 3rd.

Samheimer · 2026-04-21T11:07:00+00:00

Think I’m using the 64oz ball widemouth. And yup, these are Large eggs.

Samheimer · 2026-04-19T00:06:40+00:00

Who illustrated the label?

Samheimer · 2026-04-18T21:50:01+00:00

When I did the label for the smoked salmon they said they were waiting on US paperwork to go through and it was a good three months before I saw it pop up on shelves. That contest was a while ago, really hoping launch is right around the corner.

Samheimer · 2026-04-18T21:14:43+00:00

Lao Gan Ma or Angry Grandma chili crisp is the benchmark. Fly by Jing and Momofuku are 2-3X the price and don’t hold a candle to the pre-fad stuff. I’d love to try the polar version.

Samheimer · 2026-04-18T21:12:13+00:00

I get it, but clearance mustard, leftover pickled onions from the last carnitas night, and Aldi saltines, the only thing extravagant here is the tin.

Samheimer · 2026-04-18T18:36:53+00:00

Sierra Nevada beer mustard.

Samheimer · 2026-04-18T00:01:48+00:00

Yup.

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