@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.
Which corn tortillas are those? Just looking at those gnarly edges fried up crispy is making me drool.
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 =)
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 =)
I would make a barbecued chicken, spatchcocked, of course =)
whole barbecued chicken!
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 =)
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?
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)
Angels with Dirty Faces
Gatsby Special (Maybe something champagne-y?)
Those are just names, I don't quite know what they'd be necessarily ...
Renner's over in Multnomah Village is my go to; it's divey without being creepy-
::drool:: I know where I'm going for dinner tonight!
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!
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.
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.
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 =)
From Oregon, Double Mountain Brewery, I love me some sour beers.
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.
Such killer-looking pizzas, everyone! Making me hungry for second dinner....
Zucchini,ricotta,and some mad ripe roma tomato.
Do I see olives in the picture, or are those unskinned eggplant bits?
Yes! Ecola is where we always have to stop when we head for the coast. So good.
Mmm, NE Alberta is definitely one of our most delicious streets.
I always thought this tasted a lot like snow cone syrup.
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