markovitch

i would just like to speak up for vegans for a moment. that woman was a horrible person. she could have been the world's biggest advocate of pork, or anything... she'd still be a horrible person. beat up on the woman's character, not a generalized class of people you don't f*****g know. end rant.

well, its been nearly a year, but i finally got them done. I used ORegon Retinners, at Tully's suggestion, and i am happy with the results, even though it took twice as long as they originally promised. The retinner told me that he's never seen pots this old: the handles were sand-cast, which is NEVER done anymore (he says) except in North Africa. He also said there was a really high lead content in the old tin. I'm glad I never used them! The pictures were artfully arranged and snapped by my artist in residence, vance feldman <http://www.clawch.com> 41266.jpg the rest are in my one and only imagegullet album. Alas, I have not had a chance to cook with them for I am visiting friends and family far from my kitchen. at least I have something to look forward to upon my return!

coffee. breakfast of champions, yo.

coffee. breakfast of champions, yo

coffee. breakfast of champions, yo

I don't have much to add to this thread, save two things: 1) spinach and chickpeas is my favorite tapa(s?) at my local joint (Colosso, if any PDXers are reading) 2) I'm in college, and thus i have the brilliant and anything-but-succinct OED-online at my fingertips, thus, i will answer the chickpea/garbanzo bean question once and for all. according to the OED, chickpea, is not chickpea, it is chick-pea, and their earliest mention is from Willam Turner, 1548, in "The names of herbes in Greke, Latin, Englishe, Duche and Frenche". Homey has several other books listed, including one about wine (early food writer!) Turner claims chick-pea is derivitive of an archaic french root. Garbanzo is what you think: a spanish word for chick-pea. Earliest mention reported in the OED is 1759, "1759 tr. Venegas's Nat. & Civ. Hist. Calif. I. 45 The same success attended the experiments made with..garvanzo, or a kind of pease. " oh the joys of procrastination. peace out Mark

coffee... the breakfast of champions, yo. mark (patiently waiting for my bleeding ulcer)

that is much better advice than mine. we all love jim!

I don't know what kind of pre-order system they have, but you would be remiss if you didn't call PIX first.

I think some of the more educated techies 'round here should sound off, but to me the concept of a secure, multiparty wireless network is farcical. If someone is dumb enough to check their bank account on wifi (yours or anyone elses) they deserve what is coming to them. My favorite local java hole has an unsecured wi fi, but also a public-access terminal, for those who don't have computers (both free). People will come and buy coffee to use their laptops, but people will come and buy coffee to use the computer too (cuz they probably don't have one at home). One could conceivably run the whole network through that terminal, which might offer cheaper and more effective ways to secure the network from spammers.

First of all, let me be the 99th person to thank you for participating in this forum and bestowing upon us your wisdom. We all truly appreciate it. I have a lot of vegan friends (the nice kind, mind you) and all of them are scared of Italian cuisine, reasoning that they'd sooner be chased out of a restaurant than fed because vegansim excludes all the 'fun stuff' that Italian food is famous for. I refuse to believe this is totally true, there are at least some vegan italian dishes (eggplant caponata, for instance). Can you suggest some dishes that I could make for my friends to convince them Italain is wonderful for everyone? Thanks so much, Mark

Check the Millenium Restaurant cookbooks. Those recipes will blow anyone's mind.

my good friend Brooklyn Josh (prospect park) gave me a 'brass monkey'' many years ago: old E and orange juice. kind of like a ghetto mimosa. some of these drink ideas sound fantastic. makes me think tho... maybe i'll start a thread.

well, Bourdain and a good deal of other food writers commonly refer to 'honest' food, which I read as the idea that a chef is presenting the best possible product that they can make, selling it at a fair price and not cutting corners, abusing employees, screwing over purveyors, etc. In an industry where (commercial) success and failure can often be a question of pennies, a Chef who does not compromise his/her commitment to their craft is the best kind of chef. Having worked for a few meglomaniacal, dishonest chefs, I really appreciate the ones who don't f*** around and take care of their business like real, honest, people.

honesty

Scroungers. A long standing reed tradition. I have, at times, participated.

the article seems to place 'freegan' at the center of DIY culture, which is really kind of backwards. DIY culture is big. very big. I'm in college right now, and DIY is a movement on the rise. It makes for very responsible twenty somethings, which I applaud in any form. ~m

I really can't say much about most of the included places, since they are out of my price range by leaps and bounds. edit= total inaccuracy mark

well the willi week restaurant guide just came out. opinions?

The thing that really disturbs me is how seirously these peole are taken: many a respectable restuarant has bit the dust in the aftermath of stilted, uneducated and underthought reviews. Good people are losing work, sleep and money because these 'journalists' don't do their jobs with appropriate rigor.

anyone happy to see her? I thoughther replacement was a little less, uh, tangibly annoying (for want of better term) in her prose. More than just Dish I'm curious about what people think of the food writing in PDX these days (our lovely Jim Dixon aside).

coffee breakfast of champions, yo.

my favorite sushi bar has three varieties: shochu with ume (havent had it) '' with green tea, warm '' with lemon juice and club soda (very good) sorry but i can't give proportions, since i don't know them

is procrastination considered an appetizer or an entree?

okay, i have a good one. now this story violates the 5th, but... my twenty first birthday, a few months ago. I got hammered (really hammered) between the hours of 12 and 2 the night before, so i took it easy the night of my b-day. I got dragged to a sleazy country karaoke bar. I ordered a manhattan. oops I received an unshaken normal glass (not cocktail) filled with ice and an elixer that had grenadine in it. a lot of it. so much that i couldn't taste the 3+ shots of maker's i saw him pour. there were no bitters in it. it was bright red. the worst drink ever, but mighty alcoholic. the catch is that I had a hundred manhattans prior to this encounter, and he actually asked me what was in it. I obliged, and i know, FOR CERTAIN that i did not say grenadine.