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Posted by ExtraMSG on 06 December 2012 - 01:15 AM
Posted by ExtraMSG on 06 September 2012 - 08:38 PM
Posted by polloelastico on 28 April 2016 - 02:46 PM
I get that, but it doesn't change the reality that just going down the street 10 minutes to Rose HA & VL you're gonna get a better bowl of soup that is more satisfying in 1/4 the time without some tattooed malcontent judging your worldview.
Posted by nate on 27 January 2016 - 10:23 AM
Places come and places go. It seems like there's always hand-wringing about whether various events mean the end of life as we know it, or not. I'll miss some of the places that are closing. Others won't bother me in the least. A ton of new places will open; some will be awesome, some will suck, and many, regardless of whether they're good or not, won't make it past the first year or so (I don't envy those of you in the food service industry). There will also always be overrated places that do great business but just as many underrated places that do just fine too.
Can I consistently find great lunch options for under $10?
Can I find great everyday dinners for under $20 (sans drinks)?
Once a month or so can I splurge and spend $100-200 on a really great meal for two?
Can I do all of these things while exploring new (to me) establishments and new (to me) cuisines and not just relying on the same dozen places?
As long as I can keep answering yes to those four questions, I think the Portland food scene is fine for me. Until the whole town is overrun with Applebees and Cheesecake Factories, I'm not going to be too worried.
Posted by EvaB on 28 May 2015 - 11:14 PM
Or go to Cool Moon for Sorbet where all the flavors are made with real fruit or juice, and no artificial flavors or colors.
Yeah, chalk one up for shameless self promotion ; )
Posted by polloelastico on 03 May 2015 - 10:09 AM
Posted by Kukai Ramen & Izakaya on 08 April 2015 - 10:05 PM
One of Kukai's passion and goal is to serve ramen that is authentic. Ramen that is made the traditional ways with high quality process and ingredient. For example, our food preparation is the epitome of slow food. We boil our broth for 12 hours. We hand clean every single piece of chicken bones used for broth to make sure they are free of impurities. Our assortment of aroma oils are all hand made from scratch. Some of them takes 3-5 hours each batch to be made. We import our soy sauce directly from Japan. This is our baseline philosophy, quality food, quality process. It goes to our broth, oil, toppings, noodles, temperature, broth consistency control, and our Izakaya dishes. By the way our Chashu is at 12:00 o'clock position. menma usually at 5:00 ; ) Beyond the baseline quality, as true as beauty is in the eye of the beholder. Such is ramen in the mouth of the noodle slurper. There will be some of you whom we will pleasantly surprise and love to have you be part of the Kukai family. But undoubtedly some of you might find the Kukai flare not to be your preferred best. Similar to the diverse regional favor of ramen in Japan, Everyone have their preference. Such is this world of diversity and such is the magical and wonderful world of food. We can all have our best and nobody should tell us what our best should be. As long as we at Kukai manages to bring this quality ramen to you and be part of the community among other existing ramen establishment to spread our passion for this cuisine, we consider ourselves very lucky and proud.
Posted by Jill-O on 23 February 2015 - 11:26 AM
Thanks, I really appreciate it...that was the hardest post I have ever had to write for this board.
Posted by polloelastico on 20 February 2015 - 07:17 PM
Reading into the subtext of this final thread she started, it appears at the end she wanted to be true to herself. We chase culinary pleasures, however fleeting and capricious they prove to be. To do so is to be alive. I think ultimately this is a big part of why the majority of the people on this board read and contribute. That you posted this announcement on this thread is fitting. Thank you Jill for the kind and bittersweet tribute.
Posted by ariel88 on 28 December 2014 - 01:21 PM
We went for dim sum just a few weekends ago and also felt like they were on top of their game. Really enjoyed the har gow, hum bao, and the sui mai. At first I was surprised that they only had 2 carts (one steam cart, one with metal shelves), but once I saw it in action, there's just no way for more than two carts to maneuver in that space.
Also, John Gorham was waiting to get in for at least 30 min before we left. Can anyone say irony?
Posted by Adam on 28 May 2014 - 09:10 PM
I love any chance to prove Martin Cizmar wrong.
He has a history of not researching what he's writing about or making flat-out false statements in his reviews (the Abominable Ale debacle comes to mind). Not to mention that he seems to have a chip on his shoulder, particularly with other local food writers, berating anyone whose opinions don't align with his own. I've never met him in person, but I wish he weren't so unpleasant online.
Posted by FoodKid on 04 December 2013 - 05:07 PM
I figure I'll have to check it out if it's good enough to get Crunchysue to delurk after two years.
Posted by joburn on 14 February 2013 - 05:07 PM
Because I could walk to it and was bummed when her deal for it fell through! And if anyone can lift the curse....
Posted by pwillen1 on 13 January 2013 - 08:20 AM
Posted by polloelastico on 24 August 2015 - 09:10 AM
I'm not into Prohibition cosplay so I'm not a good person to answer this, but they appear to be made with ingredients using methods.