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#162490 Blue Star Donuts

Posted by ExtraMSG on 06 December 2012 - 01:15 AM

I hope they never do either gluten-free or vegan donuts.  I understand why people want them, but it's just misguided.  Vegan and gluten-free folks would be much better served by focusing on the foods within their diets that are at their best vegan or gluten-free, rather than longing for what they can't have and trying to find an ultimately unsatisfying simulacrum.


#161954 Pete Wells (NYT) reviews Guy's American Kitchen and Bar

Posted by Quo Vadis on 15 November 2012 - 03:36 PM

But then I hope this really happened:
http://www.theonion....-guy-fie,30389/


#160669 Racion

Posted by ExtraMSG on 06 September 2012 - 08:38 PM

This thread has obviously lost focus on Racion.  I'm just going to close it until this migraine disappears (from emptying my body of caffeine, not from trying to read this) and I can go through it and see what's worth saving.


#167910 Pizza sauce - without tomatoes

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.




#167905 Pizza sauce - without tomatoes

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.




#167743 Boke Bowl

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?




#166858 Boxer Ramen

Posted by crepeguy on 05 June 2014 - 07:19 PM

Then again, I have hundreds of friends and acquaintances in the industry and it's pretty easy to avoid bad spots through their recommendations, so I honestly don't remember the last time I've had a less than great experience when eating out.

 

That sounds idyllic. . . I guess some guys have all the luck.  :thumbsup:




#166819 Atlas Pizza

Posted by Adam on 28 May 2014 - 09:10 PM

I love any chance to prove Martin Cizmar wrong.

 

Why?

 

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.




#166465 Aviary

Posted by polloelastico on 20 March 2014 - 12:35 PM

THUS SETTLES THE OXFORD COMMA DEBATE




#164943 Breakfast Near Portland Airport

Posted by mikeczyz on 22 July 2013 - 09:40 AM

Just a heads up for all of you on how it went.  

 

Left airport, walked to MAX and arrived downtown PDX around 9:30.  Walked to Tasty and Alder.  Lovely time.  Left around 10:15.  Walked to Kenny and Zukes for a few slices of pastrami, also went to Nong's for an order of Khao Man Gai for the plane.  2 shots at Courier.  Made it back to PDX airport at around 11:15.  Flight left an hour later.  A little rushed, but entirely possible to enjoy downtown PDX on a 4 hour layover.




#164259 Tanuki

Posted by nervousxtian on 28 March 2013 - 07:12 AM

proof2bzwx.png




#163826 Carpaccio Trattoria - CLOSED

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....




#163288 Restaurant with straight-up whole Dungeness Crab

Posted by pwillen1 on 13 January 2013 - 08:20 AM

I'm not above eating a whole crab in the QFC parking lot.


#162698 Bamboo Thai

Posted by Quo Vadis on 15 December 2012 - 02:11 PM

Thank you for the warm welcome. Hopefully get the word out, Bamboo thai get some exposure for new clients. www.bamboo-thai.com

Richard- Bamboo Thai


Hi Richard! I'm the one that messaged you on Yelp.
In this forum you will find people who are very comfortable with and familiar with Asian cuisines.
I saw you mention somewhere else that you're curious about what dishes people want from Thai food.
What many people on this forum tend to like are unusual and/or "authentic" dishes.... things like street foods, home style cooking and such.
Whereas downtown and business lunch crowds tend to want familiar somewhat Americanised basics or strong flavors toned down the people you'll speak to here are more likely to want to taste things that are made the way you think they should be made.
Chang Mai and PaaDee are a couple places I think do this very well.

Your space looks lovely by the way.
Congratulations on your opening.


#162683 Thai Food - Which Entree you love the most?

Posted by polloelastico on 14 December 2012 - 06:39 PM

egg rolls


#162134 Mi Mero Mole

Posted by ExtraMSG on 21 November 2012 - 03:33 AM

Everything's not done.  eg, I am in the process of ordering a draft beer fridge...


#161756 GQ: Alan Richman writes 4 pages on Portland

Posted by Ben Waterhouse on 08 November 2012 - 03:32 PM

Two things:

2) I do think Portland is becoming like other food cities in one significant way: it's becoming more trend driven, more PR driven, and the media is becoming more influenced by trends and PR.  (Arguably, the difference between media and PR is being dissolved in Portland.)  I think we're going to see Portland's restaurants more and more segregated into the hip and not-hip.


This. Given that all media are still operating on very tight budgets, it's very hard to stay on top of new restaurants, call out marketing bullshit, and keep up a sense of discovery. When people get their restaurant recommendations from Eater's press release mill, or Clare Gordon's rehashing of media dinners on the Merc's blog, trying to run an honest food section starts to look pretty thankless. Every editor I've spoken too lately is exhausted by the hype mill, but they can't afford (or aren't allowed) to ignore it.

What I'd love to see in Portland is an independent food journal, print or digital, devoted to good, informed reviews and essays by named writers with a strict policy of noncommunication with the PR machine. It's on the list of Things I Would Do if I Were Idly Rich.


#161610 Tanuki

Posted by Angelhair on 31 October 2012 - 02:30 PM

On the bright side, the theme of the pinata I made for tonight is:
I'm Spongebob Squarepants and I approved this bukkake


Boozekkake!
Brewkakke!


#161529 Mi Mero Mole

Posted by nervousxtian on 26 October 2012 - 09:00 AM


I also like Nervousxtian's comment about turning some of the line art shades of gray.


Shading on shirt prints gets really, really expensive as opposed to block color.



I meant more like a shade of gray, not shading.    I'm not a fan of 1 color white on black.. it looks cheap.   Any other color than white can make it look better, and a darker shade makes the design more subtle than in your face.

I'm aware of the cost of multi-color and shading.. ain't cheap.


#165821 Siri Thai - 5234 SE Powell Blvd Portland, OR 97206 (503) 954-2330

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.