I suppose most people would be really happy to have a lot of visitors to their website, but we were all pretty surprised when I pulled our website statistics and saw this!

It looks like our site is getting pretty popular now, with close to 15,000 unique visitors a month right now (July shows less traffic than June since the month isn’t over yet). We checked deeper into our stats and it looked like a full 1,000 people wanted to sign up for our site too! As the business guy for Coffee.net, I’m thrilled that we have so many people interested in signing up. As the web developer for the site, I am petrified at what this means for our user sign-ups and server load.

The graph is pretty clear that we’ve grown quite fast in the time we’ve been online. Currently, we’re in the middle of our second marketing phase, so the expectation is that even MORE traffic is going to come our way in the next 2-3 months. In the meantime, it’s obvious that we need to open up the user logins (damn the QA and testing period) or provide some sort of alternative like a forum for people to start sharing their inner foodie.

If you have comments or suggestions, we are more than happy to listen to them!

While I generally am not a fan of internet quizzes, I thought this Pew news quiz was worthy of a blog post. The idea is to test your general knowledge about current political IQ, though I would say that the facts being tested are more “nouns” than ideas (e.g., When did the Japanese bomb Pearl Harbor vs Why did the Japanese bomb Pearl Harbor?). I had issues with the question of which talk show host is supporting Barack Obama, as that’s ranks on the political pole of importance next to who wears lapel pins. Oh please.

Of course, the real news isn’t about my score, but the score of the average test taker coming in at a dismal 50%. My optimistic theory is that Americans are so busy working and taking care of daily business that most of them simply don’t have time to pay attention to the finer details of the political arena. This is why we’re able to get at least half of the questions right, but may not know exactly who the Senate majority leader is, simply because that position is so removed from our own daily lives. Of course, the flip side of that coin is that we’re busy, but only because we’re watching American Idol and watching YouTube instead of the reading the New York Times or the Economist.

Breaking down quiz results by age, the results show that there is a strong correlation between poor performance by younger test takers (30%) and better results by older test takers (60%). Given that the older generation are the ones still reading newspapers and the younger generation is online, there may be some truth to the idea that we will simply consume our information from the medium that is most familiar.

That or we can blame rock and roll, video games and pretend it’s not our problem.

Wow, we’ve just uploaded our next batch of updates! There are now over 100 new restaurants listed on Coffee.net, bringing the total to over 200 Seattle restaurants now. A few restaurants are lacking images and we’re working hard on fixing those issues, but we will have those fixes up pretty soon.

Another milestone that we’re happy to report is that Coffee.net now has a readership of over 10,000 visitors a month! It’s been a little over half a year since we officially opened our doors, so we’re happy to be receiving this amount of traffic already. Please let your friends know about the site and keep those comments and suggestions coming!

Ok, the title of this blog post is a little misleading because I actually *do* like Yelp (mostly). It’s a cool idea with awesome site design and tools (unlike the unslightly Citysearch), but has some sketchy ability to reign in its own users.

We’ll go straight to Exhibit A. This is from an Elite (cream of the crop) Yelp member from the Seattle area, who has created a list of top restaurants in the Woodinville area (close to our neck of the woods). The top 10 restaurants this person lists are:

1. Denice’s Place
2. Mongolian Grill
3. Garlic Jim’s
4. Samurai Sam’s Teriyaki Grill
5. Ezell’s Famous Chicken
6. McDonald’s
7. Maltby Espresso
8. Subway
9. Theno’s Dairy
10. Crystal Creek Cafe

If you’ve been in Woodinville, you know there’s also Purple Cafe and Wine Bar (our full review is coming in with our next update), yet it’s mysteriously gone from the top 10 list. However, if you scroll all the way to the bottom, you’ll see it listed at #25, one spot below Old Country Buffet and one spot above KFC. That is pure absurdity. Here’s what the review actually said:

“We tried to eat at this cafe and we were told that there was a 45-60 minute wait. So…. if you ever manage to get there when the wait’s not too long, maybe the food will be good.”

The reviewer left a one star (the lowest rating), based solely on the fact they had to wait an hour to find a seat at a fine dining restaurant. This raises the hair on my neck, let alone the manager of the restaurant who is likely fuming at the mouth at the absurdity of this review.

As food critics, we understand quite well that different people have varied taste in foods (apples to oranges, what makes you happy makes you happy, etc). That said, to be a discerning diner of fine gourmet, it’s mind blowing to possibly list McDonald’s as anywhere above Purple (or for that matter, half the list, even though it’s filled with fast food already). Even when comparing similarly styled cuisine, such as McDonalds vs Red Robin, the contest is a scathing no-brainer.

This is the problem with sites like Yelp, because they provide the sandbox for which to play, but they have no way of realistically monitoring the quality of the users. Sure, they can throw out the trouble makers and spammers, but otherwise are handcuffed against taking action against users who obviously have no business reviewing food. Yelp is close to a purist’s democracy of food, which means anybody and everybody can have their time in the sun. To this extent, we have seen a small but vocal contingent of reviewers that use sites like Yelp for their own personal soapbox and often, raging bullhorn. Yelp will tell you that bad apples come with the territory, but tell that to the restaurant owners who get slammed by these self-absorbed crusaders. (In case you are curious, Coffee.net has our own system of checks and balances for these type of things currently in testing.)

Again, this isn’t meant to hark on Yelp (that was a bad pun), but to point that it’s broken in a way that is fixable. Both Yelp and Citysearch fail to understand the foodie by having no way to separate the various restaurant factors like service and food apart. Not all diners believe that eating out is a form of mind and body experience to satiate the soul. In fact, I would say true foodies will gladly make a matyr out of their ego in the quest for good eats. This is why we’ve implemented restaurants ratings based on your priorities: high service and ambiance for a good date; high food and value for down and dirty grubbing. If Yelp used this system, it would break their huge “star” brand, but it would also separate the service nit-picks from the would-be food connoisseurs.

Of course, it’s in our own interest as a competitor to Yelp, to see them go burning down in flames, but we’re not like that and know it’s not going to happen. Competition makes products better and as long as Yelp is around, we’ll have motivation to improve Coffee.net for all our wonderful Seattlelites.

Hey all, I apologize for the long time between the last site update, but we’ve been quite busy over the last few months ramping up the content for Coffee.net. We decided to update the site in one very large batch, so that the changes can be seen immediately. So to answer your questions - no, we’re not dead and no, we haven’t stopped reviews. There’s over 100 new and fully written reviews waiting to go up, along with scores of pictures. We’ve been eagerly awaiting the push, but the finish line is finally in view.

Of course: User logins! When are they going to be up? Well, we’ve got them in beta testing and we’re happy to report they’re working fairly well. Probably one more month of testing and getting out the last of the features and they will (FINALLY) be good to go. We’re sorry about the delay, but we like it done right and late, rather than the opposite.

Last but not least, some changing of the guard at Coffee.net. Bryan will be leaving us soon to make the world a more energy efficient place, so we will be missing him and his quirky sense of humor. Robin is headed off to grad school for urban planning in Virginia, so we wish her the best of luck designing our new city infrastructure in the years to come.

What this also means is that there will be a job opening at Coffee.net sometime in the future! If you might be interested, ask yourself this:

• Are you green and socially aware? (Bonus) Charity, voluneering background?
• Do you have a passion for food? Will you eat anything? (Bonus) Culinary or food service experience?
• Can you communicate well in writing? (Bonus) Possess editing skills?
• Do you like working in a small business environment with quirky workers with a sense of humor in a company that at least two years from being profitable? (Ha!)

If so, you might be just the person we’re looking for. Interested parties can send a resume/CV and writing samples to grant (at) coffee (dot) net.

I apologize that car repairs for a Chevy Suburban are totally off-topic for the Coffee.net blog, but I ran across this issue the day before going kayaking and saw that it’s apparently a major issue with Chevrolet owners (Tahoe, Yukon, Range Rovers, etc) with no documented fixes. In fact, I’m pretty sure this needs to be a recall issue (are you listening GMC?). But, I believe that I found a fix for my particular problem, so hopefully this can help any other Suburban owners out there who are / have experienced the same problems with their liftgates / rear doors not unlocking.

Replaced lift gate handle the culprit?

My Suburban was working just fine up until about 3 weeks ago when I noticed that my lift gate handle had broken. One of the hinge pins had snapped (cheap plastic does that) so I had to find a whole replacement handle on eBay for $70 (dealer wanted a ridiculous $150). It didn’t help that some dealers called it a rear door handle, trunk handle or lift gate handle depending on the model year.

After I got the part, installation was easy enough: pop the panel, unbolt existing handle, pry off and install new handle, reattach handle wire and that was it.

Or so I thought.

Fast forward six hours later. I’m now at REI in downtown Seattle, where I’ve just purchased a brand spanking new 12′ kayak. The store has closed and I’m now in the garage, walking up to the ‘burb, kayak in tow, when I point my key FOB at the car as I usually do and hit unlock. Lights flash, I hear the usual “thump” sound, yank the handle and nearly fall over on my ass. I try again and realize with dread that my lift gate is stuck. Down but not defeated, I try the button to open the rear window. No luck.

I spend the next 10 minutes alternating between randomly hitting the FOB’s lock and unlock buttons, until I give up in a garage-filling string of expletives as I realize my kayak and I are SOL. Luckily, I did have a friend and an incredibly helpful REI employee there, whom all pitched in and managed to jam the kayak into the Suburban through the side door. I love my Suburban for reasons like this, though I’m slowly starting to hate GMC. More on this to come.

Here’s the Suburban with kayak inside and the lift gate panel on the floor. If you have a Suburban / Tahoe / Yukon in the same situation where your lift gate won’t open, the only way to get it open is to pry the lift gate panel just enough to access the locking mechanism. Take a long flat head screwdriver, slip it into the top section of the panel and start pulling away. The panel is made of a flexible plastic that will bend a fair amount, so don’t be afraid to put a bit of elbow into it. Once you see the locking mechanism, you’ll want to grip the back side that moves and twist counter-clockwise until the door pops open. Once you’ve done this, call GM customer service and tell them that their engineers should be fired for not having a manual release. If there is an accident / fire up front, wouldn’t you like it if your kids could escape out the back? Yeah, me too.

If you’re lucky enough that you can open your door (or maybe it doesn’t lock to begin with), then it’s a little easier to pull off the panel. First, take a socket wrench (9mm, I think) and remove the bolt under the leather handle on the inside of the door (the one you pull down on when your lift gate is up). After that, insert a flat head into the space between the panel and the door and pry open. There will be around 4 or 5 contact points to disconnect.

The two last things that stand in your way are plastic hinges that hold the panel to the door frame. With the lift gate open, push the panel toward the car, then spin it an entire half-circle around the hinge in the picture. After that, the panel should pull right out. Now the locking mechanism should be nicely exposed.

Here we see the lift gate handle at the bottom, which is connected by a tension wire to the locking mechanism. Pulling on the handle causes the wire at the top to retract toward the right, turning the locking mechanism counter-clockwise.

However, pulling the handle does nothing when the mechanism is in the locked position, because it doesn’t engage the other tension wire / tailgate release - it just simply moves by itself. When the mechanism is unlocked, pulling on the handle will engage the release mechanism and pop open the door… when the locking mechanism is working, that is.

Here is a properly unlocked door: notice that the black plastic piece (on top of the copper) is slid all the way to the right. You can see that if you rotate the lower copper piece, that it will force the black plastic piece to turn, thus engaging the door release.

Here is why your Suburban tailgate won’t unlock. I’ve just pressed the unlock button on my key FOB and you can see that the black plastic piece has NOT slid over to the right. This means that the door is still LOCKED as far as the mechanism is concerned. No amount of yanking on the handle will open the lift gate at this point.

Zooming in for a close-up, you can really see where the problem is. Gear heads will realize this is a major problem for all sorts of reasons. First, if your door lock actuator is banging against this metal part every time you unlock your door, it will wear out the part extremely fast and you’ve got yourself a busted door. Second, even if you replace your actuator, you’ll just bust it again if it keeps ramming this part. Most importantly, the question is how this is happening to begin with? My Suburban was working fine until I put in a factory replacement handle.

My opinion is that the factory GM replacement was defective and not built to spec, because the tensioner was now pulling a few millimeters more than it should have, which resulted in my lift gate not closing or unlocking. While millimeters might not mean anything to some cheap factory in China or Mexico, it means a whole lot of difference to the Joe Schmoe who wants to have a car that works. It may also be due to a small and very important spring that resets the lock back into place.

I’ve read a whole ton of reports about Suburban lift gates, along with Tahoes, Yukons and other GM cars failing and drivers stuck with unlockable doors. I believe this type of careless “few millimeters off isn’t important” BS is likely to blame. That’s why some people may have locks that work only half the time, or some work after their actuators are replaced, but fail soon afterward. My two-cent opinion - back to fixing cars.

So what we need to do, is make some space for that locking (technically, “unlock”) mechanism to engage fully. On my Suburban, this meant giving the metal tensioner just a little more slack - 2mm would be all I need.

First, I pushed the handle wire mechanism over to the right and then pulled out the metal ball and wire. After that, I pinched the blue wire cap and pushed it out of the metal holder.

You can now see that there is a lot of visible space between the locking mechanism and the metal. Pressing lock and unlock on my key FOB easily moved the unit back and forth successfully, so I knew it wasn’t a problem with the actuator. Now comes the disclaimer part.

DISCLAIMER: Attempt this section at your own risk, you are responsible for your own actions!!! Not seeing a lot of options, I decided I would take a somewhat drastic approach and bend the wire holder closer to the locking mechanism with a pair of pliers. I only needed about 2mm, so I felt this was acceptable without busting the car too much. Needless to say, this is not a graceful fix nor one I really wanted to do, but there appeared to be little other options other than cutting your own tensioner line (adjusting the line would be the most logical method, but I pinching and pulling got me no results) or finding some concrete way of bracing the line closer to the locking mechanism. If you come up with an elegant solution, please let me know.

Phew, finally - the fixed tailgate lock! You can see there is just enough room for the mechanism to engage and that the handle tension wire is snugly seated into its new home. I tested the lock about 100 times to be sure that everything was working as it should and I advise you do the same once you get to this point.

Now, simply put the panel back on the same way you took it off (don’t forget to screw the bolt back into the handle) and you’re done. Have a beer and go pat yourself on the back.

If this blog post has helped at all, I’d appreciate if you left a comment to share you experiences so others in the same situation can hear what you did. Thanks.

Black cod, also known as sablefish or butterfish, has a naturally oily meat that flakes apart with buttery smoothness and flavor. I prefer black cod over over Chilean sea bass, especially due to the overfishing that sea bass has seen over the recent decade (grocery stores like Wholefoods offers sustainably harvested sea bass). Black cod is mainly fished out of Alaska and Canada, both of which have generally good sustainability practices for their fisheries.

One of my favorite dishes in the world is black cod kasuzuke. Traditional recipes marinate fillets of black cod for up to seven days in sake, mirin (Japanese cooking wine), brown sugar and miso. Like yourself though, the idea of marinating a meat for seven days, while appetizing, is a little too long for my taste (literally). In my experiments, I’ve found that you can achieve a restaurant quality flavor in three days and if you’re really impatient, perhaps even two days. To those of you who think you can get away with marinating for a few hours in the fridge - don’t even think about it (you’ve been warned).

Ingredient List for: Black Cod Kasuzuke

- 4, 3 oz black cod fillets
- 1 cup sake (I use sweet sake, you can use dry)
- 1 cup mirin
- 1/2 cup brown sugar
- 3T miso paste (I prefer white shiro)
- DO NOT ADD SOY SAUCE

On high heat, combine sake and mirin in a pot and bring to boil. Don’t leave the pot because it will boil quite fast. Once boiling, immediately turn heat down to simmer and let stand for 2-5 minutes. Depending on how strong of alcohol flavor you like to your fish, you can let it simmer for longer to take out more alcohol flavor or take it off earlier for a stronger taste. I like to take it off around 3 minutes.

Reduce to low heat. Add brown sugar, stirring until well mixed. If you don’t have brown sugar, then you can use white sugar, but only use 1/4 cup instead, otherwise you’ll be eating candied fish.

Add miso paste and mix in well. You may find chopsticks helpful to help poke apart the clumps of miso. I use white shiro, but that’s also because I have access to dozens of varieties since I’m within close driving distance of Uwajimaya. You can use most types of miso, so if you have some generic yellow miso sitting in the fridge, feel free to use it, but the general rule of thumb is: the darker the miso, the heavier the taste and vice versa. Because black cod is so buttery, I find a light miso works best, but your own taste may prefer a salty version. In any case, DO NOT ADD SOY SAUCE. Miso is made with fermented soy beans and is naturally salty, so there is no reason to use soy sauce as I’ve seen in some recipes.

Let the sauce cool, place fish in a wide, shallow pan or container and then pour in sauce. Cover with plastic wrap and then toss and forget in the refrigerator for three days.

Cooking Instructions

Place fillets on tray and bake in oven for 325 degrees for 15 minutes. While grilling might be possible, I don’t recommend it unless you foil your fish - otherwise it will come apart very easily.

Garnish with some chopped green onions and serve. Enjoy!

I almost forgot - if you’re too lazy to make your own black cod kasuzuke, Seattle is lucky to have a score of restaurants that make an excellent version. Here’s some restaurants to name a few:

• Ginza Japanese Restaurant, Bellevue
• Yarrow Bay Grill, Kirkland
• The Oceanaire, Seattle
• Ray’s Boathouse, Seattle
• Ponti Seafood Grill, Seattle (look for the “smoked sablefish”)

Screenshot of a article relating to a car crash during a bike race. Notice the text advertising below the article and you’ll see why contextual advertising can sometimes be bad.

A Ferrari 355 on the track

Last week I had the ultimate car fanatic’s privilege of attending a local Seattle racing and driving school called ProFormance Racing, located in Kent, WA. It was an introductory class that taught various driving skills during the first half of the day, such as high-eyes driving, ABS (anti-lock braking) fundamentals and braking while cornering. The last half of the day is the real treat, as you get to lap around the Pacific Raceways track with a driving coach by your side.

For those looking to improve their driving skills, it’s a safe and controlled environment, while the coaches at ProFormance racing all have years of racing experience. Case in point, trying to test your car’s ABS systems by braking from 60 to 0mph in front of your house is not feasible for most people. The walls inside the ProFormance offices are actually lined with letters from parents and teens who have used the techniques learned to avoid some hairy situations.

For the driving enthusiast, there’s no substitute for taking yourself and your car to the threshold other than taking it to the track. It showed in the makeup of the class, as we had a good mix of all sorts of sports cars: Ferrari 355, Porsche Carerra, Corvette Z06, Mini Cooper, Subaru WRX STi, Lancer Evo 6, Mazda Miata, Mercedes CLK, Porsche Cayman and my favorite - even a VW Scirroco! The two fastest drivers on the track were the Mini Cooper and a student who used one of the ProFormance racing rental cars (a Chevy Cobalt SS), which goes to show that driver skill can make up for a whole lot of horses under the hood.

More pictures from the event below - republished with permission from Pete at Red Mist Photo.

Porsche Cayman through the wooded area

Lotus Elise racing into the straight away

Subaru WRX STi going into turn 9

One of the “lappers” in a yellow Mini Cooper (lappers are racing school grads who just lap around the track)

Hard cornering VW Scirroco

Inspecting my hatchet job of the innocent sushi rolls above, I may just be a little more humbled the next time I see some perfectly cut sushi at a Japanese restaurant. Luckily, our sushi teacher Naomi from NuCulinary, was far more lenient of my aesthetically challenged California rolls, given that it was an introductory sushi class.

NuCulinary is a Seattle based Asian cooking school that offers classes for Thai cooking, Indian, dim sum as well as sushi classes of various skill levels. While I’ve eaten plenty of sushi in my life, I thought it would be neat to gain more knowledge of the skill and art that is sushi. Today was part one (basic sushi rolling) out of a three part series that culminates in learning the art of nigiri directly from chef Hajime Sato of Mashiko in West Seattle. Each class is $65 and lasts for 3 hours, which is a fairly reasonable deal as far as cooking classes go.

Not having rolled sushi before, everything being shown to me was going to be brand spanking new. I learned the proper way of making sushi rice (always important), selecting the right nori (seaweed sheets), ingredients to use and of course, how to roll sushi. As you’ve already seen though, even with years of Playdoh experience behind my fingertips, it’s not quite as simple as simply tossing ingredients on a bamboo mat and rolling it into circles. But, the good news is that looks aside, sushi is easy enough that anyone who can follow a recipe can easily pick up sushi rolling as well. As for nigiri, well, that’s a totally different story unless you happen to be accustomed to gutting and filleting 30 pound fish (and even then, that’s still a stretch!).

Some interesting tidbits I learned about proper sushi etiquette that I’ve heard before, but never “officially” until now, is the right way to eat your sushi. Apparently, the common American tradition of drowning those poor sushi rolls in vats of soy sauce is a serious faux pas to a genuine sushi chef. To the chef, this signals that the sushi apparently isn’t good enough on it’s own that it needs to be marinated in salt in order to be consumed. So just like you wouldn’t put A1 on your filet mignon at The Metropolitain, hold the soy to a minimum when possible. To impress your sushi chef, use those fresh and ample slices of ginger to soak up the liquid, then dab your rolls with the sauce to show that you know the fine line of moderation.

Another way to become part of the sushi elite is to hold off on the wasabi as well. This might not make sense, given that you are always offered a large green dollop with your sushi, but sushi purists only use as much wasabi as the chef has already put into the dish. Normally, there is just enough wasabi to help glue the fish to the rice, which avoids any overkill of wasabi flavoring. So in a nutshell - trust your chef and you’ll gain his/her respect.

If you haven’t rolled sushi before, it’s definitely good fun, so give it a shot either through a class like this one or pick up one of the many books on the subject. At the very least, it will give you a much better appreciation of your sushi chef when you’re sitting at the bar eating omakase (prix fix) style!