Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Contact Methods

  • Website URL
  1. In the PNW: fresh halibut, line caught tuna--grilled (so different from canned tuna), smoked tuna. Fresh sardines (cooked). I have yet to be able to get the last in OR though, at least where I live, there's a sardine fishery off of OR but apparently the local fishing boats aren't equipped to fish for sardine, so that they get (much larger then the size that eaten) it used for bait. Or that's what a former commercial fisherperson who now runs a seafood restaurant (featuring locally caught seafood) told me.
  2. I've never cooked on Amtrak, but I've attended sessions on food menu/meal development on Amtrak & once was taken on a very short/quick tour of the kitchen on one of the Superliners. The trend on Amtrak is to provide almost prepared meals to the staff of the dining car and they are provided w/training on how to prepare/present the meals they are provided with. Breakfast eggs (scrambled, etc.) are still prepared (from eggs) on the train/prior to serving because so many passengers criticized the alternatives. Amtrak does have chefs (both for LD and for some regional trains) and they have
  3. The # of USDA inspectors and inspections of slaughterhouses, etc., in the US has decreased (I believe, but am not sure, that the decrease started during the Clinton administration) because the industry could "regulate itself." See also http://www.pbs.org/wgbh/pages/frontline/shows/meat/politics/ for a short history of the influence of the meat packing industry, etc., on US legislation since the 1990's re: meat and agency actions. Then think about the recent notable failure of the FDA to ban the prophylactic use of various antibiotics in animals raised for meat. https://www.commondreams.org
  4. just to update for anyone visiting Newport during the winter. This year a winter farmers' market started in Newport. Just like the summer market, it's held on Saturday, but in a building at the Lincoln County Fairgrounds. I went once in November, and there was more crafts & some interesting art, then food. However, Walker Farms (locally raised meat, several kinds of bacon, goose, chicken, beef, pork) and at least one seller of honey were there. Here's a link w/information re: location, schedule, etc. http://tenriversfoodweb.org/home/grand-opening-of-the-newport-winter-market-9846/
  5. Plenty of hickory nuts in my mother's backyard on Long Island (NY). She has several hickory trees & I can remember stepping on them (hurts if you're barefoot) in the autumn. I think one reason there's a fairly large population of squirrels in the area is because of those trees. We used to see squirrels burying some of the nuts in the ground. Requires some time & preparation after picking before you can shell & eat them. http://www.ehow.com/how_5539153_eat-hickory-nuts.html
  6. 'mignonette cake'. Until I read your post, the only mignonette I'd heard of was a small flowered herbaceous annual (annual in my zone). http://en.wikipedia.org/wiki/Mignonette Wiki indicates that in addition to plants, it's the name of a type of sauce (apparently a sauce you're already familiar with).
  7. Somewhere on eGullet there's a thread about a 3rd choice: cook on the weekend (not all weekend) or on day/days off, freeze the food in single portions. Thaw as needed during during the week for dinner. Either for nights when there's no time to cook, the people who cook are too tired to cook, etc. Maybe pizza/takeout 1x/week or less. The thread also discussed how to utilize leftovers in other meals during the week, without expanding the cooking time. Iirc, many of the people posting worked & had children. Bittman's post seemed ok to me, he pointed out something I've observed, which is
  8. In addition to Local Ocean in Newport (on the bay front), there is a good restaurant in Depoe Bay (smallest harbor in OR) called Tidal Raves. Nice view of the ocean from some of the tables. Further north is Lincoln City, and there are several pretty good places there: Andaman Thai http://www.andamancuisine.com/ although I haven't been there in over a year. Also: Blackfish Cafe http://www.blackfishcafe.com/ and there is one other restaurant that's supposed to be quite good, The Bay House, http://www.thebayhouse.org/ If you like books, don't miss Robert's Books in Lincoln City. It's a sec
  9. Two good restaurants in Albany (almost adjacent to Corvallis), Sybaris http://www.sybarisbistro.com/ (on First Street in the old Albany downtown) and Novak's http://www.novakshungarian.com/ The chef/cooks at Sybaris use some local ingredients, like to experiment a little (usually the experiments turn out well) and the plating is almost always very good. Service is usually very good as well. If you go to Sybaris, the Carousel store/museum is almost across the street, if it's open, it's worth a visit. I like Albany's downtown, it's adjacent to a river & there's a park on either side
  10. I'm not sure why live music has to be loud, or why most musicians in restaurants and bars, no matter how small, feel they have to use amplifiers. I've been to classical music and choral concerts where 7 (or was it 9?) well trained vocalists singing a capella (w/no electronic amplification) filled a large church (w/good acoustics) with their song. Maybe it reflects a lack of confidence on the part of the musicians or singers, but certainly violins/fiddles, pianos & drums can be quite loud w/out electronic amplification. Like so many of you, I strongly dislike loud restaurants. If possi
  11. Sometimes, but the sound on my notebook is turned off or disabled, so it's not a problem. I don't know if you can shut off the sound on iphones, android phones, etc. If I want to listen to something/turn the sound back on, I plug in headphones or earbuds. Given how many restaurants play muzak (at increasingly loud volumes, it sometimes seems), it's not much of a surprise to find that they feel ok about subjecting people to the same before they even get to the restaurant. If the site allows it, I now send an e-mail to wherever I'm thinking about going, ask about the restaurant's noise lev
  12. Yes, to either of the two co-ops I shop at, for the bulk goods. One supplies containers (and you can donate clean plastic & glass containers to the co-op, the employees sterilize them and they're put out for others to use). I'll resuse the clear plastic bags for produce, etc., & I've used reusable cloth bags for years. Fred Meyer, a department/grocery store chain in OR (now owned by Kroger), has a 5 cents off if you use your own bag deal, so my bags have probably paid for themselves by now. I shop there sometimes although the bulk of my food shopping is done at the co-ops, w/some
  13. Learned by cutting a few fingers & grating raw the same place twice on my index finger (did it the second time just after the skinned area had almost healed), that it's best to concentrate on what I'm doing and NOT replay in my mind whatever frustrating incidents might've occurred that day while I'm slicing & dicing veg or grating a chunk of Parmesan. Had to grab the handle of a hot iron skillet a few times before it sunk into the more primitive parts of my brain that the handles of cast iron skillets get much hotter, burning hot as it happens, than that of my other pots, pans, skill
  14. River's Edge Chevre http://threeringfarm.com/ Alsea Acres goat cheese , Walker Farms http://www.walkerfarmssiletz.com/ for eggs, chickens, other types of meat (I think they might be trying to do some sausage too) and there's a local business that sells canned salmon & smoked salmon but I can't remember the name. There's a local seafood restaurant run/started by the daughter of a commercial fisherman (she used to fish too) http://localocean.net/ The restaurant includes a fish/seafood counter if you want to buy local fish/seafood--for a variety of r
  15. I have some concerns about use of sludge on fields--heavy metals, antibiotics, etc. All of that is ending up in rivers, no reason to believe a certain percentage of the same compounds aren't ending up in the sludge. I've never understood why landfill methane was regarded as a bad thing when it can be used as a source of energy. As far back as 1981, I remember reading an article stating that NYC was going to be building tertiary treatment sewage plants and that they'd be powered by landfill/sludge methane and no more worries about summer brown-outs & blackouts when the sewage plant gate
  • Create New...