fierydrunk

This is something I had not heard mentioned before and it is so true! I am 36 and spent many a night in the 70's with my granny shelling peas, snapping green beans--all fresh out of some huge paper bag from our garden in Midtown Memphis--produce *never* came from a plastic bag from the grocery store. The yard was full of flowers and flowering tress of which I knew every name...thanks to Granny. This floral knowledge is slipping from my old brain...so thank god she made me help her in the kitchen from the time I was 5 so delish cheese grits, biscuits, gravy,black eyed peas and collards are burned into my brian!

DELISH! I like all the ideas--however, I think we will just try raw with your wine-shallot sauce---can you give me the specs on that? I really appreciate the help.

Yes & yes. And no, I am cooking for 2 people (myself and fiance)...thanks!

True--look at the variation in Chinese, Mexican and Thai restaurants! It is all about the cooks/owners... If it hasn't been said before, Southern/Soul (similar but not the same) food is trendy & exoticized. If I had a dollar for every hipster in Portland who licks their lips like some racist 1950's cartoon while discussing catfish and BBQ, I'd be a rich old bitter chick!

I have 12 fresh medium Pacific oysters. I panfried some the other night (good but much too big for that) and want to try somethin else. I need to use them within a couple of days so please help. I am interested in some stews or chowders etc...really anything! Thanks in advance.

I don't get the Bernie's thing--I am from Memphis and now live in Portland and don't know anyone who has ever eaten at Bernie's. I can tell you it is a fancified restaurant on a gentrified street that used to be an exclusively African-American neighborhood. Unfortunately, the soul food spots here tend to not be that good and there are only a few still remaining in the still remaining African-American neighborhoods (slowly but surely gentrifying and dilluting that culture). I think I am a soul food/southern food snob growing up in Memphis and I can just cook that stuff up at home! The real shocker is how much soul food costs here! YOW! $9 for a meat and 2 sides--small servings too--is typical at the small joints.

What about a soapstone one? They have a few good looking ones for a good price on eBay...

Thanks MSG! Hollis found the olive oil import tuna for me at the place at 10th & Stark! Have fun eating yourself sick in Memphis!

Since you are staying at the Jupiter Hotel, check out the cafe inside Ozone Records also on Burnside...I have heard she makes great sandwiches etc. Stumptown coffee too!

J&M is good for breakfast but there is also Genies Cafe, Daily Cafe and Gotham Cafe. J&M and Genies have crazy weekend waits most of the time. Montage is more for atmosphere in my opinion than the food--good if you are drinking...a lot.

I never enjoyed Moon Pies. They always seemed like the "cheap" treat...even though I was known to eat Little Debbies (I even dubbed the Little Debbie Brownie the "Pseudo Brownie")! I think I am too young--I grew up in the 70's which was the era of Reese's and Nestles.

As I have no regular toaster anymore I will definitely try your cast iron/no oil version! Thanks! BTW, I tried the oven version and 400 was too hot for 2 minutes...my oven I will have to set to 300 as 400 burned it slightly within seconds.

Where in PDX can one purchase quality Italian and Spanish grocery items??? I am specifically searching for olives and canned in olive oil tuna.

This place is a must---about a 40 minute drive NE from Downtown Memphis. Gus's Fried Chicken Address: 520 U.S. 70, Mason, TN, USA Phone: 901/294-2028 Location: Mason Price range: Under $20 Cuisine: Southern From Fodors.com: In a humble small-town setting 30 minutes northeast of Memphis, this family-owned joint serves up some of the region's best crisp fried chicken with cole slaw and baked beans. It's not for the timid -- the seasoning includes spicy red pepper. Guests sit in booths and blues plays in the background. No credit cards.

mmmmm...where to start? I think I want to try to green apple version but, pardon my new to the kitcheness, what is "brunoised"?

any tips then for cooking on an open flame? i would prefer to stay away from frying everytime...the problem I have had have been uneven cooking (not cooking at all and burning)...

I stole this recipe from Field of Greens a long time ago...I call it "The Dish"... 1/2 lb mushrooms (crimini etc) sliced 2 (or 3) leeks, cut in half lengthwise then chopped 2 tbs butter salt n pep 4 garlic cloves, chopped fine 1/2 cup white wine 1/2 lb linguine parmesan SAute mushrooms with leeks, butter and s&p for 5 minutes then add the garlic cook for a bit til getting soft add wine and simmer, about 10 minutes--reduce down cook linguine and add saute to this toss and serve with grated parmesan SIMPLE--light and good!!!

The grill is a lil Weber charcoal grill. We live in Portland and thus, I (the eater of the cooking by hollis) am sick of salmon. Please give suggestions for trout, sea bass, mahimahi, halibut, catfish...basically anything but salmon.

I am a HUGE tuna salad fan and want to collect some fave variations so I don't get sick of it through my latest diet! I am looking to recreate a tuna salad at the Detour in Portland---it seems simple, but you know how THAT can be! Has anyone ever heard of chopping up red pepperocinis? Let the recipes/tips fly!!!

OOOPS! Forgot Cozy Corner on North Parkway...amazing BBQ Cornish Game Hens. Again, Sunday may be a problem. If you wanna eat "fine", I have heard Aubergine is excellent...it is "Out East", far from the good BBQ.

Ooops! above post by fierydrunk, not hollis. You should do a little BBQ tour but yep, Sunday may indeed be a problem. The only breakfast place we found on a Sunday morning when we were there was Taqueria Guadalapana on Summer Ave...pretty good, but no great shakes to those used to the West Coast. Payne's is in a semi-dicey hood and I am sure it is a lunch only spot. Interstate is bigger and busier... lunch and dinner on Sunday likely won't be a problem.

Yeah, like a cracker, but the Indian restaurants always classify it as a bread. Everytime I tried to cook it on an open flame on my gas stove, it would cook unevenly. Would frying it in a little oil in an iron skillet or even putting it in an oven work? What temp/for how long in an oven?

I bought some almost-made papadam bread at a grocery today and want some input on how to make it. In college, I would throw them into a microwave for 10 seconds and voila, but we don't want to use our microwave. Any tips????

My man can cook his ass off! We just moved in together and so it has been a wonderful treat to see how into it he is...and he is really good too. I don't even compare...except with breakfast and in that arena, I am great. He barely knows this however cos he doesn't like biscuits, pancakes et al, only eggs and potatoes.

On the NW thread, someone suggested pomegranate molasses from a Middle Eastern market...which would be much better, I think. I am using shallots, evoo and champagne vinegar...there are some that call for thyme, et al...I am going simple this go-round as the vinaigrette at Detour is obviously very simple. Wish me luck.