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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.


#169661 Angel Face

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.




#169082 Great Italian Ice

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 ; )




#168697 Portland Food Tastes [Split from Ome Calli]

Posted by polloelastico on 03 May 2015 - 10:09 AM

What? A random Bell Curve lesson in eugenics because someone got an undercooked pancake in east Portland and strange French toast in Taiwan is an excellent primer for restaurants in Beaverton.


#168323 Kukai ramen in Beaverton

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.  




#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




#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.




#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

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#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....




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

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

egg rolls


#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.