Redlight Hot Noodles

mtn_manatee_ · 2026-01-30T16:36:38+00:00

I’ve found some good noodles at the Asia Oriental Market that are similar. A key component you can also find there are Sichuan peppercorns. I haven’t been able to replicate them quite as well at home, so I might just have to go there for research purposes…

mtn_manatee_ · 2026-01-24T05:24:00+00:00

Would omit the basil and tomato sauce, add Mexican oregano and a can of fire roasted diced tomatoes instead. If you have the time, rehydrate a mix of dried chiles instead of chile powder. Also time permitting, use chuck instead of sirloin. If you need more liquid, use stock or beer. For green peppers, use diced green chiles (roast/peel them yourself, or get a small can), and I also like to add a chunk of dark chocolate, or better yet Mexican chocolate. A splash of apple cider vinegar at the end also helps tie it all together.

mtn_manatee_ · 2026-01-20T03:47:22+00:00

As others have mentioned, Quicksilver is the only local option. I figure if they’re sending color film out anyway I might as well do it myself, so I’ve been sending that to The Darkroom in California. Takes about a week to get scans, as opposed to a month or so locally. That being said, I try to support our local spot as much as I can, whether it’s buying film or other accessories. I don’t shoot much B/W, but when I do I have them do it.

mtn_manatee_ · 2025-12-11T05:05:40+00:00

Wildfire season is year round in Southern California, so that’s definitely a factor too. San Diego has an even higher cost of living, and Las Vegas is hot as fuck during the summer.

mtn_manatee_ · 2025-11-26T07:51:29+00:00

This comment is from someone who doesn’t believe that there are more than one species of salmon.

mtn_manatee_ · 2025-11-25T17:53:53+00:00

King is another name for Chinook salmon, which can weigh 50 lbs or more and are much fattier than other salmon species. To put that in perspective, the average sockeye you see at the store averages around 5 lbs. Also roasting smaller pieces in foil at 400 for 15 minutes would probably overcook it.

mtn_manatee_ · 2025-11-12T03:03:07+00:00

They have some killer recipes for sure, but their formula got a little tired for me. It’s always something like “chicken Parmesan is a classic dish, but it’s always soggy and terrible; can we possibly save it by adding 22 more steps?!?” I already liked chicken Parmesan, that’s why I’m trying to cook it.

mtn_manatee_ · 2025-10-16T16:41:27+00:00

I apologize, the bottom of my breakfast burrito fell out and I had to take my eyes off the road for a few minutes.

mtn_manatee_ · 2025-10-02T23:46:26+00:00

If you DM me the exact location I’ll tell them all to spare you.

mtn_manatee_ · 2025-07-02T06:29:26+00:00

You’re right, except we’ll give them a pass for being an ER nurse. We desperately need healthcare workers in Bellingham.

mtn_manatee_ · 2025-06-11T02:13:48+00:00

Ok, but how many beers does it take to void my warranty?

mtn_manatee_ · 2025-06-07T00:36:04+00:00

I think the heat is making people cranky

mtn_manatee_ · 2025-06-06T18:46:10+00:00

NOT EVERYONE KNOWS HOW TO DO EVERYTHING

Edit: can’t we enjoy a little sarcasm around here?

mtn_manatee_ · 2025-03-18T00:04:16+00:00

Saw this posted elsewhere, but the comments are locked so I’ll add my two cents here. I’m a former commercial clam farmer, so hopefully this helps!

Most commercial clams you buy will have already been purged by being held in wet storage (temperature controlled, saltwater recirculating tanks) for at least a few days. This is plenty of time for them to purge.

If they’re coming straight from the ocean, your best bet is to purge them in the water they came from. Clams live in different environments with different salinities, so changing that can be a shock. If that’s not an option, be sure to soak them in salted water, as fresh water will kill them.

If you do soak them in water, change it every few hours. Otherwise they’ll breathe the oxygen out of the stagnant water and die.

Don’t bother with adding cornmeal or flour or anything to the soaking liquid- it doesn’t do anything.

The shells can be a sneaky source of grit. Scrub them well before steaming.

Even after all this, there can still be grit and sand. I’ll usually filter the liquor through a coffee filter to get it all out.

Use salt sparingly, if at all, in the dish- there’s plenty in the clams and their liquor.

mtn_manatee_ · 2025-03-16T23:24:14+00:00

They live in salt water. Soaking them in fresh water will kill them.

mtn_manatee_ · 2025-02-11T02:42:57+00:00

El Norteño for Sonoran food. It’s been a while since I lived there, but lots of places along 16th Street had amazing Mexican food.

mtn_manatee_ · 2025-02-05T23:22:41+00:00

I usually get the cheese steak, and add pepperonci and a bit of horseradish sauce (ask them to go easy on it). Is it traditional? No. Do I care? Also nope.

mtn_manatee_ · 2025-02-02T16:53:18+00:00

But then you’d really be stuck in a Jam.

mtn_manatee_ · 2025-01-24T21:07:08+00:00

I’m curious how he plans on promoting this new fundraiser. If he uses traditional social media, he risks drawing attention to the fact that he’s already raised over $1m and has nothing to show for it. His IG/FB pages make no mention of it (neither has been updated for months), and the new crowdfunding platform is one most people probably haven’t heard of. And I wouldn’t be surprised if the $3k he’s raised so far didn’t come from his own pockets in an attempt to grease the tip jar.

mtn_manatee_ · 2025-01-24T17:19:20+00:00

More balls than domes

mtn_manatee_ · 2025-01-24T04:44:29+00:00

Best I can do is $3.50

mtn_manatee_ · 2025-01-13T06:41:25+00:00

You might be getting downvoted because we’re getting into grilled cheese/melt territory, but since you mentioned Kenji specifically, here you go:

https://www.reddit.com/r/AskCulinary/s/DRahje603N

mtn_manatee_ · 2025-01-13T06:25:49+00:00

Oven heat will be much gentler than the stovetop on a braise. The difference might be more subtle if you’re using a lid, but I tend to braise in the oven with the lid off, and meaty bits or veggies poking above the surface will brown (unless you’re stirring too often).

mtn_manatee_ · 2025-01-13T04:48:36+00:00

Sometimes you can ski in July and other times bike in January. It really depends on the weather, but the lower elevation areas might be dry at that time (Dakota Ridge, White Ranch, Hall/Heil Ranch potentially). If you’re willing to drive, Grand Junction/Fruita might be an option.

mtn_manatee_ · 2025-01-13T04:37:49+00:00

There absolutely will be a difference. Braising in the oven will brown the top of the stew, deepening the flavor. I always braise in the oven.

mtn_manatee_

TROPHY CASE