Big John’s PFI

Tucked away in the back of a parking lot just south of Chinatown, Big John’s PFI (Pacific Food Importers) is not a place you will find unless you know what you are looking for and not a place you would think to go to unless you are in the restaurant business. This should not discourage you from checking it out as it’s a fun place to visit for the layman as well as the professional, although I must admit I am sometimes intimidated by the chefs in their whites, striding purposefully through the aisles while I meander aimlessly, gawking at all of the exotics.

PFI is not really a grocery but rather a small warehouse, packed with bulk food from the Mediterranean. There are shelves and shelves of imported delicacies, from top quality olive oil, whole Moroccan lemons preserved in salted water, jars of caviar, cans of ghee and solid coconut oil to giant blocks of halvah, several varieties of Italian cookies, French chocolates and boxes of Turkish Delight. Local chefs come here to stock their restaurants and the air is alive with the fragrance of spices, sold in bulk in giant white tubs. The deli case up front sells a variety of fresh cut Italian meats and cheeses. The cheese is sold at a one pound minimum and each piece has a helpful little sign featuring a hand drawn cartoon cow, goat or sheep describing the taste and texture. Don’t be afraid to ask for a sample.

If you cook a lot, or if you just really, really like cheese, PFI is a great place to stock up on inexpensive, quality ingredients.

Big John’s PFI

1001 6th Ave S Level B

Seattle, WA 98134

Hours: Monday 9:00 am – 5:00 pm

Tuesday – Friday 9:00 am – 6:00 pm

Saturday 10:00 am – 4:00 pm

(206) 682-2022

A Korean Smorgasbord At Ka Won

If you are in the mood to do some serious eating; if you want meat and a lot of it, but are craving variety as well, and perhaps a touch of the exotic, then Korean barbecue is for you. I have been told by more than one source that Ka Won is the best place in the area to go for this and after eating there I believe it. Ka Won is a humble space, located in a strip mall in Lynnwood just off Aurora. It is my experience that often the best places for food are kept behind such unassuming façades. I appreciate a restaurant that doesn’t have to advertise via fancy exterior and decor; let the food speak for itself already.

When you go to Ka Won be sure to take along your appetite and, ideally, several friends. If you are not Korean I recommend bringing one with you, as I did. As the three non-Koreans in our party walked through the door we were regarded warily by our hostess, but when our Korean guide, Mr. B, came into view her entire demeanor visibly softened. Yes, we would be accepted after all. We were led across the well-worn floor past booth after booth of Koreans. No music played overhead, the only sounds those of lively conversation and eating, eating, eating. It’s handy to have someone in the know explain the menu as it can be a bit daunting. There are so many similar sounding meat options it is hard to know where to begin. We ended up ordering, at the advice of Mr. B, two varieties of marinated beef ribs, jumullok and yangnyeom galbi. One was a fattier cut than the other, but to me the difference was negligible. I just know they were both juicily delicious and completely infused with flavor. Our table had a little gas grill set into it and Mr. B set about the task of grilling the meat. This was a bit of a full time job but he didn’t seem to mind. I believe that it is possible to sit in a non-grilling area for those who don’t want to make the commitment to cooking their own food, but this is really part of the experience. If there is one in your party up to the task I recommend it. The meat comes in a long strip which you cut down to size with the provided scissors. A large bowl of salad mixed with a chile vinaigrette is meant to be eaten along with bites of meat but is fantastic just by itself. A highlight of the meal was the seafood pancake, hae mul pajeon. This consisted of squid, shrimp and scallions, barely held together by a light, egg-y dough. This was just the right amount of greasy and was absolutely fantastic, possibly better as leftovers the next day. The most exciting part of the dinner for me, however, was the plethora of tiny side dishes that were brought out before the actual meal. Something about an assortment of small bits of food just thrills me to pieces. So many flavors to sample! These dishes included, among other things, several different types of kimchi (cabbage, cucumber, radish), an egg omelet still bubbling in its cast-iron bowl, tiny salty-sweet fried fish, small brown squares of gelatin I was told were made from almond, tofu and zucchini soup with miso paste, and, the piece de resistance, a whipped potato dish mixed with cucumber, carrot and radish. This was so smooth and light I would like to bathe in a large tub of it. As utterly full as I was at the conclusion of the meal (and believe you me I was full) I still ordered another dish of it.

The soju and beer flowed, conversation was bandied about, and even though each of us stuffed in as much food as we could reasonably manage our meal still looked relatively untouched at its conclusion. We went through the somewhat difficult process of flagging down a waitress and then finally waddled out to the car, four full containers of leftovers in tow. Oh yes, I was to be eating well the next day.

Ka Won

15004 HWY 99 Suite A

Lynnwood, WA 98037

(425) 787-6484

Gimme Some Tongue

I remember the first time I tried tongue. I was in middle school and over at a friend’s house for some sort of celebration (I tried tongue of a different sort for the first time in high school, but that’s another story). Her dad was from Tibet and had cooked some traditional Tibetan dishes for the party, most of which were meat based. I tried a piece of an unfamiliar meat, sliced in a little dish, and was surprised at the texture. I asked my friend what it was and she told me, a little warily, that it was cow tongue. Instead of spitting it out I went back for more and for this her dad loved me. I was the only one of his daughter’s friends open-minded enough to try his food and he really appreciated it. A lot of people seem put off by the idea of eating a tongue. Why is this? It’s just a muscle. Is it really any different from eating an animal’s shoulder or butt? I think what it comes down to is presentation. My mother grew up in a large family and cow tongue was a cheap cut so they would sometimes get it for dinner. Her dad would simmer it in a big pot and serve it sliced with ketchup. She says that they would gross out the neighbor kids by bringing them over and showing them the large gray tongue boiling on the stove. OK, I can see how that would be unappetizing, but with a little cooking magic tongue can be quite good. My preference is for tacos de lengua and I encourage you to withhold judgment until you’ve tried them. The tongue is cubed and mixed with diced onions and parsley and served in a corn tortilla. The meat is soft, tender, and has a very rich taste, a bit buttery and smooth. It just melts in your mouth. My sincere wish is that people would get over the “gross” factor of eating a tongue and give these tacos a try, because they are delicious and it would be sad to let a personal hang-up get in the way of good cuisine.