The food and drink forum blog thread.

[RAGER]

Yesterday was fun. My grill didn't show up so I improvised and got to use some of the thaan charcoal. Worked very well.

[Muffin Man]

Holy Smokes

[Muffin Man]

Where do I get a grill and those charcoals!? That'll be my new grill effort until I upscale or dig a pit.

[RAGER]

That's my makeshift Thai grill. I have a robatayaki grill coming tomorrow. When I have to go back to work dammit. You can get the thaan charcoal on amaz**  but I'd prefer you order through Pok Pok.

[RAGER]

These ribs gonna be guuuuuuuuuuuud in a week.

[socket]

sweet walkman

[Muffin Man]

Thanks

[RAGER]

Got from my buddy does bending and stuff. Just a tape speed mod. Fun really loud through effects. Any tape will do.

[Muffin Man]

Totally uneven cookthrough - this is the worst part. Can live with Over-brined. Over-seasoned. But
another f'ing rubber duck.

[RAGER]

Skin not crispy?

[Muffin Man]

A nice like crunch with a snappy tug, in fact

[Muffin Man]

I brined it for over 12 hours but not on purpose. The thing was soaking wet heavy when I got to it. I knew I was in trouble right there.

ed. A Mexican fam I knew had a drive up chicken shack. He brined his overnight, too. Untouchable quality, amazing.

[RAGER]

You gotta air dry it in the fridge. Then you can do your rub.

[Muffin Man]

Bingo

[RAGER]

Radicchio pecorino sherry vinaigrette olives crumbs Texas red hot salt taters

[Muffin Man]

Fuck my nutz that's a Serious Diner Special. Thos pics are NUTZ

[RAGER]

Made another batch of naam phrik kha. This is probably the most correct version. Heavy on the galangal. It's herbal, salty, and spicy. In that order.

[RAGER]

Yummy dinner t'other night on the front porch. Them fermented rice encrusted pan fried ribs. Damn good. With ALL the fixins

[RAGER]

So the Pok Pok empire is pretty much over. He'll keep the main location on Division which was the first one and his old home. Probably because he owns it outright. He seems unsure wether he will open again at all and under what circumstances. Damn.

[Lumpy]

That's what I'm saying.

Kinda doesn't matter what he does right now, since restaurants are kind of screwed anyway. Takeout, delivery and 50% seating capacity aren't a winning formula. Might as well wait. What will he do when the pandemic is over. He will probably open up a new restaurant. It's good for publicity, Pok Pok sort of had their 15 minutes of fame already. New restaurant gives the press something new to talk about.

[RAGER]

It is what it is.  Just reporting. He's genuine.

[Muffin Man]

I fully expect him to move out of Oregon. Lets see what happens. (yes, I'm overstepping my bounds but jeepers this Gin is making me frank)

[Lumpy]

Salad blogging

[RAGER]

I fully expect him to move out of Oregon. Lets see what happens. (yes, I'm overstepping my bounds but jeepers this Gin is making me frank)

Maybe maybe not. He's been here a long time. Our bands played together in about 93. He does live in Thailand part of the time. His wife is there now I think.

[Muffin Man]

Surf & Turf Summer Solstice Special

Skillet NY Strip Peppered, with Willapa Bay Oysters.

All good, tastiest in this order 1) organic potato, oysters, steak. The mushrooms were treated distinctly - set out in the sunshine for science trick, sauted in buttered cast iron, fish sauce and sesame oil - an intersting home run. Try it!

2+hour salted strip Rager trick, Mortlock butter pad trick. Not a 4/2 flip.

Served with buttermilk. Rufus Teague Steak Sauce^{Jor el}. Homemade tarter with garden dill element.