The food and drink forum blog thread.

[RAGER]

Man I never do a tuna sandwich the same way twice. Always changing it up. The only real constant is the tuna itself. I buy a case of Sacred Sea young albacore line caught off Oregon coast.

[RAGER]

Here's what I did with those wontons. I crisped up the bottoms like gyoza.

[Muffin Man]

10/10 Top Notch!

ps. no need for spoon

[Muffin Man]

Man, that guy can cook

[RAGER]

I do really enjoy cooking.

I have more of the wonton filling that I'm gonna make little meatballs or patties and serve over white rice and some ssamjang.

[Muffin Man]

Nice. You're presentations are appreciated. Someday I'll try my hand at twisting up a wonton. I shall present a pierogi cocktail later tonight. I've got the idea set, just gotta try it.

[Muffin Man]

This turned out bad. Wrong kinda spice. Bacon Chedder Potato perogies soaked in soy sauce. Should stopped there, added Kim Chi Hot Sauce (from Beaverton). Too hot, overpowering, glassware off, but fun. Himalain sea salt in there. It needs some work, no problem.

[RAGER]

Sorry that doesn't look or sound good no matter how stoned.

[Bro. Righteous]

Lol - tough food love./

[RAGER]

I've had some clunkers believe me. I like to try stuff so there's def a learning curve.

[RAGER]

This is a fork sandwich. Too messy to pick up and eat. Had some leftover charcuterie and some raclette. Added some cornichons, evoo, vin, pepperoncinis, parsley, spicy oil mixed and put on some combo with must and mayo. Oh yeah sprouts. This is called something on the east coast I'm sure but without the sprouts.

[Muffin Man]

A gorgeous specimen and way mouth-watering to look at.

I love an italian sub with olive oil and vinegar though I've no clue the real way to build one. I've lived on the east coast but not long enough to research. Jersey the best subs?

[mortlock]

fuck me that looks amazing.

hey rager..you ever use avocado instead of mayo in your tuna?

[Muffin Man]

Taco night - ground lamb braised in coconut water, fennel, curry, crushed peanuts, green onion, garlic, garden mint, bay leaf, hoisin sauce, spices, served with mango hot sauce (Melinda's) and aged cheddar. Tasty.

[mortlock]

well done. fuck i want that. 

[Lumpy]

hey rager..you ever use avocado instead of mayo in your tuna?

I do. Avocado is super healthy, with more flavor than mayo (mayo is good too)

[RAGER]

Fuck yeah!  Fusion tacos.

[RAGER]

hey rager..you ever use avocado instead of mayo in your tuna?

Avocado is good too mixed with some evoo. But have ver used Kewpie mayo from Japan?  It's delicious due in part to the msg. But mainly because of their process. Try it.



I do. Avocado is super healthy, with more flavor than mayo (mayo is good too)

[Muffin Man]

Grassfed (pepperjack mushroom rosemary garlic) burger.

[RAGER]

That looks good. Almost British.

Went to The Horse Brass yesterday. British pub in Portland with loads of history. Beers that created the PNW craft beer scene were usually debuted here back in the day. Ive been coming here for close to 30 years. Food is just so so but it's never changed.

French dip

[mortlock]

Grassfed (pepperjack mushroom rosemary garlic) burger.

BREAD FAIL. you people need to work on your bread game.

[Muffin Man]

You're kinda right. I could have driven to the real bakery and got real buns. The regular sore, er store buns looked too fake and the bakery too far for the day. Then I remember I like a seed bread sandwich-slice to save carbs. I'll tell ya, that burger there worked and the bread ratio perfecto. Seed bread too. I do agree a good bun is fun and better bread is better. Gotta keep on the bread game, no doubt, and your standards, Mort, are respected.

[RAGER]

The bread for my sandwich however sucked. But it's not about that at The Horse Brass.

[Muffin Man]

Does HB still host dart tournaments? I suspect they would. Back in the day...30yrs ago as you mentioned...they had what, 5 boards?

[Muffin Man]

Maybe was two boards? I just read their "about us". Place looks the same as I hazily recall it. Wish I was there for lunch now!