devlyn’s Profile
Recent Comments
Serious Beer: Seasonal Fresh-Hop Beers
Mmmm I love fresh hop beer... I highly suggest this year's Bridgeport Hop Harvest, as well. I don't know if you kids way over on the right coast can get it easily, but it's well-balanced with full Centennial hops, and boy is it tasty.
Is Mayo Making a Comeback?
mmmmm I love mayonnaise. I do add it to my mashed potatoes in lieu of butter, along with roasted garlic. I've not seen that many people glop mayo on top of any food, actually, though I have been known to eat it with my fries the once every 2 months or so I eat them. I doubt that the amount of mayonnaise people are eating is what's causing any kind of epidemic. Ranch dressing on the other hand (under which many a tasty morsel of food has been drowned, or so I've seen first hand)... *shudder*
Serious Heat: How Did You Become a Chilehead?
My mom is a chilehead (most likely from living in the Virgin Islands and California for years), and I always wanted Tabasco on my eggs in the morning like she had. I'm now way more of a chilehead than she is and once made hotwings so spicy, I made a grown man cry (I had tears, too, but they were damned good!). I order food just to put hot sauce on, and, in fact, covered each bite of my breakfast hardboiled eggs with Secret Aardvark Habanero Hot Sauce this morning (which is my most recent fave sauce, though for Asian food, I still use Sriracha). I also think that my obsession with spicy food has been helping to keep me well through this virus-y season...
See more comments by devlyn »
Recent Posts
devlyn hasn't written a post yet.
Recent Favorites
devlyn hasn't favorited a post yet.
Recent Polls
devlyn hasn't answered any polls yet.
Recent Quizzes
devlyn hasn't taken any quizzes yet.
Recent Comments | Response to Comments
TSA's Traveling with Food Tips
From what I can tell, if the food item is for immediate consumption, they tend to let it through. If it's a sealed container, then it's trashed. Not a whole lot of logic, but I got through security just fine with a large bento that included at least a cup of soupy Thai curry over rice, and they didn't even double-check that. I'm just packing all of my alcohol and other liquids into my suitcase really well - so far I've been across the country a couple of times with beer (to share with friends, then to bring back local tastiness) with no incidents of broken glass. Definitely use glass or plastic over aluminum cans - they puncture and burst too easily.
Serious Beer: Seasonal Fresh-Hop Beers
Mmmm I love fresh hop beer... I highly suggest this year's Bridgeport Hop Harvest, as well. I don't know if you kids way over on the right coast can get it easily, but it's well-balanced with full Centennial hops, and boy is it tasty.
Is Mayo Making a Comeback?
mmmmm I love mayonnaise. I do add it to my mashed potatoes in lieu of butter, along with roasted garlic. I've not seen that many people glop mayo on top of any food, actually, though I have been known to eat it with my fries the once every 2 months or so I eat them. I doubt that the amount of mayonnaise people are eating is what's causing any kind of epidemic. Ranch dressing on the other hand (under which many a tasty morsel of food has been drowned, or so I've seen first hand)... *shudder*
Serious Heat: How Did You Become a Chilehead?
My mom is a chilehead (most likely from living in the Virgin Islands and California for years), and I always wanted Tabasco on my eggs in the morning like she had. I'm now way more of a chilehead than she is and once made hotwings so spicy, I made a grown man cry (I had tears, too, but they were damned good!). I order food just to put hot sauce on, and, in fact, covered each bite of my breakfast hardboiled eggs with Secret Aardvark Habanero Hot Sauce this morning (which is my most recent fave sauce, though for Asian food, I still use Sriracha). I also think that my obsession with spicy food has been helping to keep me well through this virus-y season...
Portland, Oregon: Ken's Artisan Pizza
Ken's is my second-fave pizza place after Apizza Scholls - only because Apizza's Caesar salad is better. Oh, and when they add truffle oil to their bacon pizza, my brain explodes (in a good way). But there's always a good pie to be had at both places. Nom!
Cook the Book: 'Japanese Hot Pots'
I love making and eating Italian Wedding soup. Ooh, and my mom's borscht, which I just got a large delivery of.
Serious Cheese: Rogue River Blue Wins 2009 American Cheese Society Competition
Yay! The Smokey blue is my favorite. Congrats, Rogue!
Cook the Book: 'Canal House Cooking, Vol. 1'
Iced avocado soup, or any other cold soup, really. ^_^
Grilled: Donald Kennedy of Victoria Burger Blog
As a Stanich's fan myself, I implore Mr Kennedy to try out Club 21's "Club 21 Burger" (also in Portland)... it's similar to the Stanich's monster, but better. Rumor says that Stanich's stole Club 21's recipe back in the 80s...
California Eatin': Dutch Crunch in the Bay Area
Aw man, I had totally forgotten about this bread. I grew up in the South Bay... now I'm going to have to find a recipe... nom nom nom
Cook the Book: 'L.A.'s Original Farmers Market Cookbook'
Tamiyasu Orchards has a booth at the Portland Farmers' Market, and I always get my sour cherries from them for jam. They're amazing, and always happy to give out samples of their wares. ^_^
Threadless T-Shirt Giveaway: Pancake Mountain
Just buttermilk pancakes with butter and thick homemade applesauce. Mmmmmm
Serious Cocktails: Getting a Grip on Grappa
Clear Creek Distillery here in Portland makes a number of grappas. I enjoy the Moscato (which tends to be the most approachable one) and the Gewürztraminer - both are fantastic. I've tried the stronger grappas, but I've yet to "acquire" that taste. It did take me a while to like scotch, though, and I absolutely adore it now.
French in a Flash: Purple Potato-Crusted Trout a la Francaise
I made my own version of this tonight with tilapia. i added some red onion scattered across the top, and made a brown butter-lemon sauce with crispy capers. Absolutely fantastic, and much more imaginative than the standard roasted potatoes I've been using the small potatoes for.
Alan Richman Names Top 25 Pizzas in the U.S.
Erm... yeah, did he just completely ignore the entirety of the Pacific NW? I've not yet explored all of the pizza offerings in all of the major US cities, but I've yet to have pizza better than my 2 faves in Portland, OR. And yes, I've been to the major places in NYC. I really dislike lists like this ("Best in the US!") because it's very unlikely that *anyone* has gone to the length to hit up the best, say, 3 pizza places in every large city (incl suburbs) - it would just take too long. So these types of lists are skewed crazily anyhow. So be it, but I'll take it with a grain of salt.
'Food Network Magazine' Lists the Best Burgers in the Country
Yeah, it doesn't look that good at all. Skyline for Oregon? I can name at least 3 better burgers. It's not that their burger is *bad*, it's just that there are much better burgers, especially in the Portland area.
Americurry, a Blog Dedicated to Finding the Best Japanese Curry in the US
I love love love Japanese curry. I grew up with it (and I'm no Japanese), and wasn't able to find any restaurants that served it once I moved out on my own. When I got the recipe from my mom (from the side of a Golden Curry box), I was surprised to learn it was Japanese-style curry; no wonder I couldn't figure out why Thai and Indian curries tasted so different. I make it at home now at least once a month, and have had a pretty good curry-don at Happy Bowl in downtown Portland, OR.
Serious Cheese: Macaroni and Cheese Product
It still amazes me that such outright lies can be placed on one of our most precious commodities. People believe advertising, it's a sad thing, but it's true. We need to rescind the allowance of companies labeling their wares as things they are not. It's just plain false advertising, and we wouldn't allow it elsewhere - why on foodstuffs?
Cook the Book: 'On the Line'
As fresh and as raw as possible. I do love lightly seared tuna or salmon, or plank-grilled in the summer. Yum!
Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie
Amaretto outside with a light mango curd on the inside. I might just have to make those myself.
Oh, and green tea cookies with ginger cream... mmmmm....
'Sandra Lee Semi-Homemade' Magazine Hits Newsstands Today
I am gagging right now. There's a magazine on how to nuke burritos and add cheez-whiz to the top now? What a waste of shiny paper.
Also, I've personally cooked at least 200 recipes from Gourmet magazine that a) did not take more than 1 hour of actual work time, and b) did not have anything near 25 ingredients. This is fear-mongering on the food level, and it's sick.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Holy crap a lot of people want those steaks. My fave is filet migon, though any hunk of good-quality beef will do.
Holiday Giveaway: Zingerman's Praise the Lard Gift Box
Ah, I must say that my fondest pork memory is (after years of not eating pork) finally having a slice of bacon I actually liked. This was maybe 2 years ago and my boyfriend at the time (same current boyfriend) grilled bacon on an indoor electric grill with just a touch of garlic powder. Wow, it was good. He still cooks my bacon every weekend...
So, What Did You Make?
Ungh... the "after" photos of the table didn't do what we ate justice. There were only the boyfriend and I at the table, but I made a ton of food anyhow. Here's the menu (we haven't even touched the pie yet):
Brined and slow-roasted turkey
Roasted Garlic Mashed potatoes with turkey-onion gravy
Andouille sausage and mushroom dressing
Roasted squash and yams with maple pralines
Champagne and currant cranberry sauce (from Serious Eats!)
Beets (pickled from mom)
Pumpkin Pie-layered Cheesecake
TSA's Traveling with Food Tips
I've successfully argued a couple things. Once, they tried to take away my mashed sweet potatoes, which are DEFINITELY not a liquid. Another time they tried to take a way my yogurt. "It's not a solid! Its gelatinous! A colloidal substance!" I argued. And, hey! I prevailed. Take that, big brother.
TSA's Traveling with Food Tips
so, i could carry a home-made pie filled with cherry pie filling, but i couldn't carry a can of the same filling? ridiculous. and don't get me started on the snow globes!
TSA's Traveling with Food Tips
meh. If it's not on the banned list, it's merely a recommendation. The banned list is here: http://www.tsa.gov/travelers/airtravel/prohibited/permitted-prohibited-items.shtm
Obviously, gravy, cranberry sauce, and the like is still subject to the 3.4 oz, clear baggie rule. Now that I've seen this ridiculousness, I'm going to bring some sauce in my carry-on. Just because. They can pry it out of my cold, dead hands.
TSA's Traveling with Food Tips
When I came back from Hong Kong to NYC, they squished one of my precious Kee Wah pastries! I asked nicely yet seriously to the TSA guard, "Madam, please don't squeeze those pastries. They're meant to be gifts." She replied back saying they're checking for any pork products but obviously, she squished nothing but lotus seed paste and flaky, pink crust that's sealed in individual, clear plastic wrapping.
TSA's Traveling with Food Tips
they took away my pudding :(
Do You Put Ranch Dressing on Pizza?
How do you get a white trash girl to suck your d**k?
Dip it in ranch dressing.
Is Mayo Making a Comeback?
Comebacks are just marketing tricks. What I'd like to see make an actual comeback is the glass jars Hellman's used to use.
Is Mayo Making a Comeback?
A comeback? When did it go away?
Is Mayo Making a Comeback?
I used to mix it into Kraft Dinner. (that's Kraft Macaroni n'cheese to you Americans)
That was a pretty darn good idea when I was 17. Now the thought makes me want to go to the gym.
Is Mayo Making a Comeback?
As far as store-bought mayo-esque condiments go, Miracle Whip wins hands down, in my opinion!
On the other hand, few things are better than fresh, homemade mayo.
Is Mayo Making a Comeback?
Poor Beth. I almost gagged with you at the thought of washing the mayo jar as a child. I will use a limited amount of Hellman's in recipes, but I have to hold my breath, avert my gaze as I glop it from the jar, and stir it in very quickly. There is also a waiting period before I can eat the food.
Is Mayo Making a Comeback?
I love mayo! On the left coast it was Best Foods, where I am now it is Duke's. I am the chick who, as a child, ate mayo and sugar on white bread. I have used it in my mashed potatoes, baked potatoes, the chocolate mayo cake, as the fat for a grilled cheese sandwich. I like the tangy taste. I have tried changing over to mustard, but I just have to have mayo with my tuna salad.
Is Mayo Making a Comeback?
I do love mayo. I grew up in a brown rice and broccoli kind of family, and when I was going through adolescent growth spurts I'd eat mayo straight out of the jar (for some reason we always had mayo in the fridge), which I suspect was a response to the lack of necessary fat in my diet.
I still love mayo. I often doctor up Hellman's if I'm too lazy to make my own- whisk in some olive oil, or even better, olive oil in which I've roasted garlic, or bacon fat, as well as herbs and spices and such. And when I make grilled cheese sandwiches, I smear mayo on the outside of the bread instead of melting butter- works incredibly well.
Is Mayo Making a Comeback?
I love mayo - Best Foods while growing up and Hellmann's the past 15 years of my life...and Kewpie throughout my entire life.
When I am served fries, I make it a point to ask for mayonnaise, ketchup, and yellow mustard. I love fries in my concoction of mayo > ketchup >>> mustard.
Right now, I am eating lunch I brought from home -- yakisoba with fried Spam; cauliflower, broccoli, chicken, and edamame simmered in rayu, shoyu broth, ginger, and garlic; Kewpie mayonnaise; and seaweed.
Last night, I saw a clip of a popular type of ramen served with mayonnaise in Gunma prefecture, IIRC. It looks like shoyu broth mixed with Kewpie mayonnaise. The final *appearance* was similar to tonkotsu ramen. I'm definitely going to try it soon! :)
Is Mayo Making a Comeback?
mayo is a perfect condiment. and to those who say it's gross "by itself"... what condiments do you eat "by themselves"?
I must say though i'm surprised to hear about mayo in mashed potatoes. I love the stuff as much as anybody but i've never heard of that.
with french fries, i love to double-dip once in mayo, and once in ketchup. Mayo is a must on almost any cold-cut sandwich, and an absolutely essential supporting player in potato salad.
also, i've made my own mayonnaise, but i'm not totally convinced that it's better than hellman's. some things are best left to the experts...
Is Mayo Making a Comeback?
Hellman's has nothing on Duke's. Thats the way to go.
Is Mayo Making a Comeback?
I used to use mayo on a lot of things, but as I taught myself to be a better cook, I generally discovered that there are far superior sauces out there. I'll use it in a potato or chicken salad, though. And I'll still dip fries in it, if I happen to be in a situation where fries and mayo are in alignment in front of me, but I don't seek it out.
Is Mayo Making a Comeback?
ditto on the "who knew mayo needed to make a comeback" comments.
Is Mayo Making a Comeback?
Gross. Mayo freaks me out.
Homemade, flavored mayos as a component to a dish are the only versions excluded.
Is Mayo Making a Comeback?
I can't get why some people have a huge repulsion to mayo. I worked with a girl once whose parent's owned a bakery, and she actually had a mayo phobia! It totally freaked her out, made her gag, and otherwise made her crazy just having someone say the word. I don't get that. What's wrong with mayo? It's just oil and water, right?
I can understand where you would gag if you saw someone eating mayo plain. That's pretty gross sounding, but to each his own. I know people who eat ketchup straight out of the bottle.
As for putting mayo straight into dishes, what's wrong with that? I mean, I wouldn't put it in every dish, but for certain things, it brings a rich, lovely flavor to the dish. And is it really much different than putting water, oil and eggs into the dish? I would think it would be a great substitute for those things.
Anyway, I think some people are really over reacting to mayo. It's a condiment just like any other, and if you don't like you, that's ok. But there's no need to bash those who do like it.
Is Mayo Making a Comeback?
I am a huge fan of Duke's Mayonnaise. It has tons of flavor and it might just be a southern thing, but it is delicious.
Is Mayo Making a Comeback?
I love mayo, or at least I did until I fell in love with Hellman's light mayo. This summer I decided I was going back to real mayo, and it just didn't cut if for me. So Hellman's light continues to be the longest ingredient list I eat.
Is Mayo Making a Comeback?
Anything as gloriously French as mayonnaise and french fries is okay in my book - mayo has such a weird place in culture now. Beloved among chefs and broadly in Middle America, but ignored by a significant slice of food-lovers.
Portland, Oregon: Ken's Artisan Pizza
I think that Ken's has a nice blend of the Neapolitan style with the bold American palate. Honestly, on pizzas like the margarita, I think the sauce tends to be too much and overpower the crust and cheese. It's when you put some spicy sausage and peppers on it that it works best (though then the crust begins to disappear). That's why it's my third favorite in Portland behind Scholls and Nostrana. I think those tend to be more balanced -- though all three have great ingredients and execution.
@LA Maven
You keep threatening to come up here and eat some 'za yet never do. Put our pizza where your mouth is. ;-) And email me if you do make your way.
Recent Posts
devlyn hasn't written a post yet.
Recent Favorites
devlyn hasn't favorited a post yet.
Polls
devlyn hasn't answered any polls yet.
Quizzes
devlyn hasn't taken any quizzes yet.
From what I can tell, if the food item is for immediate consumption, they tend to let it through. If it's a sealed container, then it's trashed. Not a whole lot of logic, but I got through security just fine with a large bento that included at least a cup of soupy Thai curry over rice, and they didn't even double-check that. I'm just packing all of my alcohol and other liquids into my suitcase really well - so far I've been across the country a couple of times with beer (to share with friends, then to bring back local tastiness) with no incidents of broken glass. Definitely use glass or plastic over aluminum cans - they puncture and burst too easily.