Comments for PICNIC http://www.pdxpicnic.com The weblog of a budding Portland food cart Fri, 05 Mar 2010 05:43:11 +0000 http://wordpress.org/?v=2.9 hourly 1 Comment on Peoples Farmers Market by John http://www.pdxpicnic.com/archives/1016/comment-page-1#comment-1473 John Fri, 05 Mar 2010 05:43:11 +0000 http://www.pdxpicnic.com/archives/1016#comment-1473 My quiche actually looks just like Kellers, in straight sided spring form pans, with very bubbly looking custard. I did not use 2 cups of cream, but that would most definitely have added some ineluctable delectableness. My quiche actually looks just like Kellers, in straight sided spring form pans, with very bubbly looking custard. I did not use 2 cups of cream, but that would most definitely have added some ineluctable delectableness.

]]> Comment on Peoples Farmers Market by Phil http://www.pdxpicnic.com/archives/1016/comment-page-1#comment-1472 Phil Thu, 04 Mar 2010 23:07:04 +0000 http://www.pdxpicnic.com/archives/1016#comment-1472 As far as I can tell, no quiche compares to Thomas Keler's: http://www.foodandwine.com/recipes/over-the-top-mushroom-quiche As far as I can tell, no quiche compares to Thomas Keler’s:

http://www.foodandwine.com/recipes/over-the-top-mushroom-quiche

]]> Comment on Papa New Guinea by bingo http://www.pdxpicnic.com/archives/998/comment-page-1#comment-1459 bingo Mon, 01 Mar 2010 19:07:53 +0000 http://www.pdxpicnic.com/archives/998#comment-1459 My mother used to make coffee in a blue enamel coffee pot. She did it according to my father's directions. She poured in ground coffee, water and egg shells. I used to think she also put in the egg, but I'm sure she didn't. Then she boiled it for as long as it took to make breakfast. My father was pleased, but is seems like it must have been terribly bitter. I guess just right for a tired cowboy. My mother used to make coffee in a blue enamel coffee pot. She did it according to my father’s directions. She poured in ground coffee, water and egg shells. I used to think she also put in the egg, but I’m sure she didn’t. Then she boiled it for as long as it took to make breakfast. My father was pleased, but is seems like it must have been terribly bitter. I guess just right for a tired cowboy.

]]> Comment on Papa New Guinea by John http://www.pdxpicnic.com/archives/998/comment-page-1#comment-1450 John Sat, 27 Feb 2010 19:21:21 +0000 http://www.pdxpicnic.com/archives/998#comment-1450 I'm not sure how actual cowboy coffee is made. I steep the grounds in water and then pour them through a strainer. It's really no different then french press, except there isn't a murky pile of grounds at the bottom. The main advantage is freedom to brew whatever quantity is needed. I agree with you about context, though the reigning orthodoxy of the coffee elites here in Portland is all about hyperprecision and scientific absolutes. I’m not sure how actual cowboy coffee is made. I steep the grounds in water and then pour them through a strainer. It’s really no different then french press, except there isn’t a murky pile of grounds at the bottom. The main advantage is freedom to brew whatever quantity is needed.
I agree with you about context, though the reigning orthodoxy of the coffee elites here in Portland is all about hyperprecision and scientific absolutes.

]]> Comment on Papa New Guinea by Urban cowboy http://www.pdxpicnic.com/archives/998/comment-page-1#comment-1448 Urban cowboy Sat, 27 Feb 2010 11:30:57 +0000 http://www.pdxpicnic.com/archives/998#comment-1448 Hold on, partner, doesn't cowboy coffee need to be boiled for a few minutes? Great idea, though, to experiment with making ranch coffee using exotic beans. Infusing, sufusing, defusing are all great words around coffee and tea. Another thought - the taste of coffee in the morning depends a lot on context, don't you think? A cup of cowboy coffee with a croissant at a sidewalk cafe on a misty morning in Paris would taste very different with bacon and eggs in a ranch cookhouse, while barely awake, silently staring into a cold morning of fixing fences. Hold on, partner, doesn’t cowboy coffee need to be boiled for a few minutes?

Great idea, though, to experiment with making ranch coffee using exotic beans.

Infusing, sufusing, defusing are all great words around coffee and tea.

Another thought – the taste of coffee in the morning depends a lot on context, don’t you think? A cup of cowboy coffee with a croissant at a sidewalk cafe on a misty morning in Paris would taste very different with bacon and eggs in a ranch cookhouse, while barely awake, silently staring into a cold morning of fixing fences.

]]> Comment on Little T house loaf by John http://www.pdxpicnic.com/archives/993/comment-page-1#comment-1333 John Wed, 24 Feb 2010 16:24:57 +0000 http://www.pdxpicnic.com/archives/993#comment-1333 How can there ever be a way too often? How can there ever be a way too often?

]]> Comment on Overheard by kate b. http://www.pdxpicnic.com/archives/995/comment-page-1#comment-1330 kate b. Wed, 24 Feb 2010 02:50:44 +0000 http://www.pdxpicnic.com/archives/995#comment-1330 oh yeah, the wiggles are great, but have you seen Yo Gabba Gabba? http://www.youtube.com/watch?v=GMUqM12W0i4&feature=player_embedded surreal and also a lesson on eating your veggies! oh yeah, the wiggles are great, but have you seen Yo Gabba Gabba?
http://www.youtube.com/watch?v=GMUqM12W0i4&feature=player_embedded

surreal and also a lesson on eating your veggies!

]]> Comment on Little T house loaf by Phil http://www.pdxpicnic.com/archives/993/comment-page-1#comment-1327 Phil Tue, 23 Feb 2010 16:04:52 +0000 http://www.pdxpicnic.com/archives/993#comment-1327 I buy the double long skinny way too often. I buy the double long skinny way too often.

]]> Comment on Ethiopian Sidamo by John http://www.pdxpicnic.com/archives/967/comment-page-1#comment-1287 John Wed, 17 Feb 2010 00:20:39 +0000 http://www.pdxpicnic.com/archives/967#comment-1287 Short and syrupy shots. Most definitely. It's seems to me that the volume one pulls is of greater importance then time, but it's of course more difficult to tare and weigh a shot as opposed to just timing it. For instance, what if the espresso begins coming out at +4 seconds as opposed to +7? My machine is unfortunately down again, but when it's up I'll weight some shots. Joel, it's been so long since I've been drinking your espresso. Is this the same stuff you were roasting 6 months ago, mixed 50/50 with some Brazilian beans? At the time is had an intense blueberry aroma, but that's gone now. Maybe the beans are different? Short and syrupy shots. Most definitely. It’s seems to me that the volume one pulls is of greater importance then time, but it’s of course more difficult to tare and weigh a shot as opposed to just timing it. For instance, what if the espresso begins coming out at +4 seconds as opposed to +7? My machine is unfortunately down again, but when it’s up I’ll weight some shots.
Joel, it’s been so long since I’ve been drinking your espresso. Is this the same stuff you were roasting 6 months ago, mixed 50/50 with some Brazilian beans? At the time is had an intense blueberry aroma, but that’s gone now. Maybe the beans are different?

]]> Comment on Ethiopian Sidamo by joel http://www.pdxpicnic.com/archives/967/comment-page-1#comment-1284 joel Tue, 16 Feb 2010 15:29:01 +0000 http://www.pdxpicnic.com/archives/967#comment-1284 Dinner that night was amazing. We ordered the "dinner" at Navarre. They decide what to serve you. It started off with cold plates, then moved to warm plates, then to the entre. The food was super pretty, I wanted to take some pictures but had left my camera. i really enjoyed the espresso from the 8th, although there were two different batches of it produced, and the one I had more of was the 12:40pm roast, drinking doubles at LRBC. John, you got the 12:54pm batch, and Evan of Little Red Bike Cafe received the 12:40pm batch. I have still some left of the batch John received and we are pulling 22 second doubles on our spring lever this morning. Dinner that night was amazing. We ordered the “dinner” at Navarre. They decide what to serve you. It started off with cold plates, then moved to warm plates, then to the entre. The food was super pretty, I wanted to take some pictures but had left my camera.

i really enjoyed the espresso from the 8th, although there were two different batches of it produced, and the one I had more of was the 12:40pm roast, drinking doubles at LRBC. John, you got the 12:54pm batch, and Evan of Little Red Bike Cafe received the 12:40pm batch. I have still some left of the batch John received and we are pulling 22 second doubles on our spring lever this morning.

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