fierydrunk

THANKS! It looks like there are many choices--can anyone suggest a good breakfast joint around there?

We are going here in a week and 1/2 for a couple of nights for my birthday...any ideas for food? We need to know all kinds: breakfast, cheaper seafood joint, spendy nice place?

Yes, I used the toothpick method--it was undercooked in the center, and strangely near the bottom inside. I will get an over thermometer and check it out. It was delicious bread, just needs a little tweaking!

I haven't but I have always been suspicious that it is too hot.

I did the recipe that Bioviatrix PM'ed to me and it was the perfect flavor, but for some reason even after baking it at least an hour (when 50 minutes was the time in the recipe), some of the insides, esp. on the bottom...were not thouroughly cooked. I baked it in a stainless metal baking pan, brand new. Any tips? Lower the temp so it doesn't burn and cook longer? Hmmmmmm. Thanks in advance.

ooops! can you cut & paste the recipe? I am not a subscriber so it doesn't show up for me.

I am ready to start baking my own breads, rather than spending $2.50/slice. Looking for the best recipe for zucchini bread--one that is MOIST and sweet, please! Thanks!

The best Chicken & Dumplings EVER... in a slow cooker, cooked for about 5 hrs total...chicken softer than I have ever eaten. The recipe is in The Gourmet Slow Cooker. Much more low maintenance than Thanksgiving and almost as satisfying (esp. on a sad rainy Portland Christmas). Oh yeah, marionberry cheescake for dessert.

Baltimore Crab Dip Basically: A pkg of Philly Cream Cheese A can of shredded crab meat (approx 10 oz of crab), esp blue crab Worcheshire (tsp) Old Bay seasoning (tsp) green onions for garnish s&p mix it all up and bake til warm...spead on baguette slices or heavyish crackers. Cheap and irresistable and don't call it kitschy or I'll knock your block off!!!!! Merry Christmas, from Lucy Van Pelt

Just some weird elongated cartoon looking figures..my fiance loves em, but they always make me snarl. The food could be better, but Pasta Bangs across the street is such a great idea (employ foster and street kids for 3-4 months to teach them how to work in a functioning busy restaurant and to get resume fodder), that I have to support them whenever possible. The coctails are great though!

My brother had is wedding reception there if it is the same place with the dancefloor. I can't believe it--can anyone show up and eat there?????

Well, well, well! Anyone who snobs you out about using a crockpot is a fool. We made buffalo stew meat, marianated in red wine, thyme, garlic and pepper, then thrown in with sauteed bacon, onion, mushrooms and garlic. Throw everything including the marinade in and cook on low for 8 hours...WOW! It was unbelievably flavorable and tender...not to mention convenient. I am sold.

Thanks--I have to open .doc files at work as I have a Mac...but we will check it out!

Welcome and enjoy working at and around the best coffee in the world, Stumptown!!!!! Duane employs several of our friends. Gravy was really fantastic last time around--we have been there thrice for breakfast and once, my omelet was awful. It was falling apart, overstuffed and swimming in a vat of bacon and cheddar cheese grease. AWFUL. But the other times were great and the fries are indeed, AWESOME. The space is great though but I wish they would change the paintings on the wall--they are disturbing to me!

Che-- For 2 people how much sausage and porcini...what pasta would you reccomend? We don't make our own (yet).

Artichokes have been a favorite food of mine since I was about three years old and my dad told me that they were named after a French king named Art whose mean wife killed him with the "choke" part of the artichoke (you know, the gross inedible insides) and thus, the name. Plus it is delicious. With hollandaise, number one. It is also good with olive oil, drawn butter & lemon and a little sauce called "chervil sauce" that an ex's mom made with hers...it was like a dijon-based sauce and the chervil was really good.

I have been craving a superior Hungarian Mushroom Soup--anyone have any killer recipes???

Personally, I feel it will last over time. The space is great, despite the seating & noice, and the food...well, let's just say I still dream about it. Another fantastic local restaurant we tried recently is Fife---the food there is easily as good, if not really the same kinda thing. The service was fantastic and we were seated at the kitchen, which was quite the experience. The chef, Marco, was there and was so attentive. The food was delicious and extraordinarily flavorful and...in huge portions (that we gladly took home the leftovers). You must try it when you are here again.

All those ideas sound great and Brooks, you keep forgetting I am Southern too...don't worry about what I think cos everyone thinks it about me too.

Brooks--the oyster & cornbread dressing was KILLER. BUT, reheated in the oven is good, but is there anything else you think we could do to use it all up before it gets bad? We made a lot and only had 3 people eating, so we have half an 11x13" pyrex left!

Hell, we got 2 pints of smalls! This dressing will be sooooooo good. I can tell already. I will letcha know how it turns out. I made the cornbread and biscuits tonight and it was tough to keep my mitts off the cornbread!

OK, so I live in Oregon and we get huge Yaquina Bay oysters. The mediums are like larges. So, should we get 2 pints of smalls?

We are looking to buy a really good pie for Thanksgiving as we are busy cooking other things and want a dessert...where in PDX has the best whole pies for sale or cheesecakes if you can't think of a pie bakery... THANKS!

Yeah, I am from Memphis but I know my Dad would stuff his birds...but he's from the New York side of the family! I was always a bigger fan of the food at my maternal grandmom's..born & raised for generations in Memphis, Tennessee. However, Yorkshire Pudding at my dad's mom's house was a total treat at Christmas!!!!!

Brooks-- OK, that recipe looks like THA BOMB, as the kids used to say. I am excited to try it because it shares many of the same seasonings as my grandmom's recipe but includes stale biscuits and the oysters. I am definitely making it this year and will letcha know. I always make strictly Southern food at Thanksgiving or any potlucks here in Portland...and I consistently blow minds! This should be no exception. One question...when making the bird, should we just skip stuffing it or put somethng else inside? I am going to listen to Brooks and just make the pan of dressing.