Good morning, readers. We continue the biscuit conversation with a question from Becky G. "I have heard that frozen butter is good to use in a biscuit, but I don't have directions, and I don't have proof. Has anyone found that butter works as well as Crisco in making a 'short' biscuit as was discussed last week?" Debbie Pataky grew up on Crisco biscuits. "My mother made the best biscuits ever, and she used Crisco and White Lily self-rising flour. Alas ,,, I wish I had that gene." There does indeed seem to be a green-thumb-like gift with biscuits, a thumb that I, too, lack. Jane Henegar Photo by Contributed Photo /Times Free Press. Finally, here's a repeat request for grilled fish tacos. Yeast of the Ridge has a non-food but yes-dinner question. "We often like to eat by candlelight, and I cannot find candle tapers in any of my favorite stores. Can anybody help?" POUND CAKE Jane Guthrie ramps up the pound cake discussion with Frances Bradley's version. Mrs. Bradley was in charge … [Read more...] about Fare Exchange: Readers weigh in on pound cake, biscuits, burritos
Chicken burrito recipe
Move over, Grand Central Market — there’s a mellower, more manageable food court downtown in the Fashion District with a comfortable urban feel. Corporation Food Hall is an indoor/outdoor assembly of seven vendors including South City Fried Chicken, Pig Pen Delicacy, Soom Soom and Funculo. Think Pine Street Market in Portland.At the end of the yellow chicken footprints on the Spring Street sidewalk, South City Fried Chicken owner Joshua Kopel and chef Sammy Monsour have brought their Southern roots to the entrance of the hall and represent eight cities in their sandwiches.Each one begins with Jidori chicken in marinade and buttermilk brine, marinating together for a minimum of 24 hours. It’s then dredged in “stay crispy batter” before getting fried and seasoned in custom spice blends according to each sandwich’s destination.The spicy Austin is a stack of rojo bean hummus, burrata, pickled radish, heirloom tomato and blue corn tortilla crumble basted … [Read more...] about Follow the Chicken Feet to Corporation Food Hall
NEWS RESTAURANTS BARS MUSIC ARTS POTLANDER GUIDES CALENDAR NEWS RESTAURANTS BARS MUSIC ARTS POTLANDER GUIDES CALENDAR COVER STORY City State Courts Schools Business Dr. Know More Cheap Eats Restaurant Guide News Reviews More Bar Guide Bar Reviews Beer Guide Beer Drink Reviews News More Album Reviews Best New Music Profiles Show Calendar Concert Reviews More Movies Books Theater Comedy Visual Arts Television Style More Bar Guide 2017 Coffee Guide 2016 Beer Guide 2017 Restaurant Guide 2016 The Potlander 2017 Going Coastal 2017 Summer Guide 2017 Best of Portland 2017 Donate Find A Paper Advertise Newsletters Contact Us Contribute or Intern Careers Events By WW Classifieds Submit Your Event Olde Portland Willamette Week Share on Facebook Share on Twitter Share on G+ Share on LinkedIn Share on Email … [Read more...] about The Battle Over Kooks Burritos Led to Death Threats and International Outrage. We Invited Portland Chefs to Weigh In.
Located smack in the center of EXPO Market, Breezy Burrito Co. is a build-your-own burrito and taco experience that’s retrofitted its time-honored familial Mexican recipes to the popular quick-serve business model of today. A refreshing blend of familiar classics and Instagrammable mash-ups like its own choco taco, everything on the menu shares the common ground of being made fresh in-house with local ingredients and is available at the drop of a dime for the on-the-go diner. The quick-serve model here is slightly more structured than that of say, Chipotle, in the sense that the menu items, though completely customizable, begin as prescribed combinations that serve as tried and true suggested “starting points” for you to either leave be or make your own. For another go-around I’d consider making some minor tweaks to my preference, but for this first meal, I left everything up to Breezy. Regretfully gorging yourself on chips and salsa is practically a … [Read more...] about A refreshing take on Mexican-American at Breezy Burrito Co.
Linda Hoffman Published 5:21 p.m. UTC Jun 19, 2018 Summer means sweet corn, and it’s available at great prices right now. Most sweet corn, which is a favorite in the U.S., is non-GMO, according to Environmental Working Group. Corn contains B vitamins, iron, potassium and protein, and it’s loaded with 3 important nutrients: lutein and zeaxanthin for vision and insoluble fiber that feeds gut bacteria. To cook corn on the cob, bring water to a rolling boil in a large pot, add the husked corn and remove from the heat. Cover and let stand for 10 minutes, then serve with butter and a sprinkle of sea salt. It is equally good grilled, basted with a butter and lime sauce, served slightly charred. Corn is a natural pair with seafood, the sweet flavor deliciously combines with briny shrimp, scallops and crab, and it’s very good with wild salmon. Add fresh washed corn kernels to salads, raw. Raw kernels are sweet and crunchy, adding great … [Read more...] about Recipes: Corn and shrimp stir-fry, corn salsa for your summer cooking