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How the West Coast Became a Cheesemaking Titan

@Rebecca, Tillamook has a great tour!
There are guided and self-guided factory tours that include tasting (yay!) and you are rewarded with either grilled cheese or ice cream at the end. Super fun and there are several smaller/boutique wine and/or cheeseries in the area as well. Not to get too geeked over industrial engineering, but watching cheese being made ready to send to the masses at that scale is pretty dag impressive.

How to Make 15 Minute Stovetop Roast Turkey and Mole Enchiladas

Which corn tortillas are those? Just looking at those gnarly edges fried up crispy is making me drool.

Where to Find the Best Mexican Food in Portland, OR

Agreed chrognac, Taqueria Lindo is awesome. And, if you're willing to head out to Hillsboro, Amelia's is worth a stop too, they serve things up Oaxacan-style, and their table chile is splendid.

That all being said, I've been eyeing Robo Taco for awhile now, and this tipped the scales such that I know where my out-going is happening this weekend =)

Scalloped Potato Question

If it was me, I'd say no, here are my reasons that may or may not apply to your particular recipe:

1. The skin on reds would be a bit too thin, and I like the skins to get mega toasty on my scalloped potatoes (if you're a peeler, this may not apply to you)

2. They seem to told a bit more water proportionally, and might make your thick, creamy awesomeness a bit more soupy than you'd get otherwise

3. not enough starch compared to a russet, makes the whole thing more slippery than you might like

Perhaps roasting the slices in the oven prior to layering might dry them out enough? I'd be curious how they turn out if you go ahead with it =)

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

I would make a barbecued chicken, spatchcocked, of course =)

Video: How to Cook a Spatchcock Turkey (the Fastest, Easiest, Best Way to Cook a Thanksgiving Bird)

Aha, Metaxa, that sounds like a great idea, even the crispy bits are effectively deep-fried in turkey drippings!....I think I drooled on my keyboard =)

Video: How to Cook a Spatchcock Turkey (the Fastest, Easiest, Best Way to Cook a Thanksgiving Bird)

I am totes on board with this method, but is there a way to approximate the awesome that is the stuffing that was cooked inside the bird?

Entertaining - Mysterious Dinner for a Group

Thanks everybody! Dead Duck, I love it.

I love the idea of an Italian based dinner - it feels appropriate (thanks, zucchini, that was a super interesting read!) and is easy to serve up counter-style.

As for the victim, we don't know who it's going to be yet, we decided to play along with our guests and so kept ourselves in the dark=)

We're definitely planning on serving drinks in coffee mugs (in case the G-men show up)

Desserts, hmm...

Just Desserts
Angels with Dirty Faces
White Heat
Gatsby Special (Maybe something champagne-y?)

Those are just names, I don't quite know what they'd be necessarily ...

The Best Dive Bars in Portland, OR

Renner's over in Multnomah Village is my go to; it's divey without being creepy-

Friday steak night - Tri Tip

We just made tri-tip last night (in the oven, our barbecue intentions were rained out) and I actually tried out Kenji's Peruvian Chicken rub, and it was great, especially with a little of that jalapeno cilantro sauce to drizzle over top. It cooked insanely fast too, I thought, just 35 minutes at 425 (with the fatty side up) and we had a nice medium rare in the big bit and more well pieces in the skinny bits, so a good range to satisfy everybody.

Carving it is key, so keep an eye on the grain as you go!

Portland Burger Week - suggestions/info?

I was just corrected; Le Pigeon doesn't always serve the burger; your best chance is at Little Bird, who has it on the menu all day.

Portland Burger Week - suggestions/info?

My two cents:
In this town, bistro burgers are the way to go.
Le pigeon or Little Bird (sister restaurants) coleslaw, pickled red onion, awesome. My favorite. My dear Sir's favorite: Gilt Club. Decadent, bacony, foie gras-y (if you're into that sort of thing, it's an option), and a bad ass Moscow Mule to wash it all down. Both have ace fries, and the meat holds its own as well in both cases.

You want a down and dirty cart-style burger? Foster Burger. Make sure to get it with some black and white fries, and you've got yourself a basic, top-notch, classic Portland experience. And a booth to sit in, since they've graduated from their cart.

Okay, maybe that was more like a dime or so, but I'm obsessed with burgering in this town.

Headed Cross Country, Need Suggestions!

I'd love to see a casino buffet analysis out of Reno. Atlantis has always been my favorite when we're there if you need a start to suggestions =)

Favorite Brewery in Your State

From Oregon, Double Mountain Brewery, I love me some sour beers.

Dear Tim's Potato Chips: I Think I'm in Love

Yes and yes. I didn't realize just how spoiled we are up here in the NW, but Tim's is by far the best chip to be had; so good, even the unsalted variety are the bee's knees (although the S&V are by far my favorites, with jalapeno following shortly after)

Ooh them foldy ones. mmm.

My Pie Monday: Polly-O Pan Pie, Spicy Bacon Jam, Detroit-Style Marco Pollo Pizza, and More!

Such killer-looking pizzas, everyone! Making me hungry for second dinner....

Eggplant and Tomato Pasta

Do I see olives in the picture, or are those unskinned eggplant bits?

The Best Fish and Chips on the Northern Oregon Coast

Yes! Ecola is where we always have to stop when we head for the coast. So good.

6 Must-Try Pastries from Dovetail Bakery, Portland, OR

Mmm, NE Alberta is definitely one of our most delicious streets.

Soda: Inca Kola, Peru's National Soda

I always thought this tasted a lot like snow cone syrup.


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