99% Food, 1% Skin

Slim´s Last Chance and The Mushroom Hunters

My friends suggested Slim’s Last Chance Chili Shack  at Georgetown for lunch.

I did not know about this place at all!

WP_20140723_11_49_55_ProUpon entering, it most certainly had a bar-feel, and it did not look like it served food.

The menu was simple: 4 kinds of chilis, with burgers, wings and hot dogs.

Since it was a chili shack, I must try their chili!

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I had the Chili verde, which had New Mexico green chili, tomatillos and slow simmered pork, and it was excellent!

It was quite spicy hot; with tartness from tomatillos and likely smoky flavor from the pork.

The pork itself was a little dry in texture but flavor was great.

We could opt to have cornbread or mac n’ cheese served under the chili.

I had the cornbread on the side, mostly I did not want my cornbread to be completely soggy, and I also wanted to taste the cornbread on its own.

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Cornbread was sweet, and I could taste the flour and the cornmeal in it.

I would prefer the cornbread to be fluffier.

My friend had the Texas Red, Which was made with ground beef.

It was tasty but a tad greasier, possibly from the jalapenos mac n’ cheese at the bottom of the chili.

The mac n’ cheese was cooked al dente and very tasty.

The chili itself was a little mealy, I was not sure if I liked  that.

My other friend had the brisket chili with slow roast brisket, ground beef, fire roasted tomato and beans, which was excellent.

The chili shack was a fantastic idea to me especially for our area — nice warm delicious bowls of chili for the many rainy days to come.

Slim's Last Chance Chili Shack on Urbanspoon

The Mushroom Hunters by Langdon Cook

The Mushroom Hunters was a fascinating book!

It revealed a world that was very foreign and previously unknown to me — this subculture of mushroom pickers and their universe.

Most of the stories happened in our backyard in Washington — near Mount Rainier, near the Washington coast.

The author was a mushroom enthusiast.

He participated in recreational mushroom picking contests and eventually were allowed to follow a few commercial mushroom pickers.

The people that he met were very colorful with interesting characters – many SE Asian refugees and people whom I perceived from the words as both tree huggers and gun-packing red neck at the same time.

Locations of mushroom picking spots were contentious in legality, secretive and possibly dangerous.

The author followed the seasons of mushrooms: chanterelles, matsutake, morels, black trumpet to name a few.

All along there were tidbits of information –  such as lobster mushroom were actually 2 kinds of mushrooms living harmoniously together, and rare kinds of morels that was not even recognized yet and was bigger than a human hand.

A good portion of the book was dedicated to authors’ adventure with a mushroom buyer.

He talked about mushroom grading and the competitive nature of the business.

There was a section on truffle farming conference and the difference between American and European truffles.

This book was eye-opening, and l had so much more appreciation for the wild mushrooms we consumed!

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