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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 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 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.
Posted by polloelastico on 14 December 2012 - 06:39 PM
Posted by ExtraMSG on 21 November 2012 - 03:33 AM
Posted by Ben Waterhouse on 08 November 2012 - 03:32 PM
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.
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
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.
Posted by FoodKid on 25 October 2012 - 02:22 PM
many of them contain fake meat
tempeh is not fake meat (used in 3 dishes).
home-made seitan is not fake meat.
tofu is not fake meat.
soy curls are not fake meat (100% soy with no processing).
the soyrizo at el nutri is home-made but i guess some might term it a fake meat since it is a derivative of mexican chorizo.
most of the above are traditional foods. soy curls are a new food but are simply extruded soy beans with absolutely no "processing". if soy curls are fake meat then hummus is a fake meat. and except for the processed chicken at veggie grill, all of the above "proteins" are nutritious (high omega 3 fat, complete protein, and lots of soluble fiber).
The problem isn't that people use tempeh or soy, both of which can be used to great effect in the right recipe. The deal with these sorts of dishes is that they are based around substitution. I've had some truly delicious vegan meals from places like Natural Selection, but the recipes were created from the ground up for the ingredients that were used. I want to see more of that kind of creative thinking when it comes to vegan food instead of the current trend of taking existing dishes and replacing the animal products. Something is lost when you take a cheesesteak and remove the cheese and the steak.
Posted by Jill-O on 24 October 2012 - 10:26 AM
Some nice coverage and it seems more well-balanced and inclusive of "ethnic" choices.
Some omissions, for me (off the top of my head, anyway), include:
Tanuki (though my guess is she is the only chef who pays local papers NOT to put her on these lists ;o)
What do y'all think?
Posted by sacman on 15 October 2012 - 10:59 AM
Assuming Nick's down with it, of course.
Posted by truth on 08 October 2012 - 06:47 PM
I think one thing that is unnecessarily confusing for customers is the arbitrary separation of rotating and non-rotating guisados. It's a classic example a distinction that may seem relevant, but the customer doesn't care about at all. The vast majority of your customers aren't going to visit often enough to care which are permanent and which rotate, and those that do are going to figure it out pretty quickly anyway (when I was going to Bunk regularly, I realized in a few visits which sandwiches were always there, and now that I don't go often, I really don't care). Making folks' initial visit positive will get them coming back regularly, and having an intuitive menu will help them order something more likely to make them happy.
Since we're playing around in Photoshop, here's an illustration of the menu layout I was talking about above (note: I haven't refined this nearly as much as the sharp-looking design Neven did; fonts, colors, and information accuracy are all rough).
this one! this is like what we talked about a couple months ago. This is funny, because I almost did a photoshop exploration of my own but the sun was too shiny and I ran out into it.
Posted by ExtraMSG on 16 September 2012 - 09:23 PM
After reading this, I'm beginning to conclude that mass production companies for beef and poultry factor in a certain percentage of "loss" (aka recall from contamination). And in that equation is however many million pounds/year and still maintain profitability. I wonder what that graph looks like, where the break even point is. I actually think there's zero concern for human health. I bet lawsuits and payouts are also factored into that equation.
Because of this, I think there are just some industries that can't self-regulate. Food processing and finance being two of them.
"That proposal would turn over key inspection duties to the poultry companies so that they can police themselves and allow them to increase line speeds in chicken plants from the current 35 birds-per-minute to to 175 birds-per-minute. That's right -- one USDA inspector will have ONE THIRD OF A SECOND to inspect each bird to make sure that it did not have an animal disease, fecal contamination, tumors, improperly removed intestines or feathers before it is dipped in a chemical soup meant to kill microbial pathogens such as salmonella and campylobacter.
That's not exactly a journalistic news piece. Using "The Jungle" is the Godwin's Law of food safety discussions. 1) Bullshit. 2) The Jungle was bullshit.
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.