This edition of weekend finds is full of seriously useful articles and tips. Not just fun restaurants to try, but things that are actually good to know. Also, the polar vortex has hit Portland. Let’s get to it.
1. How to prep lemongrass
This little tutorial would’ve been helpful a couple of weeks ago for that slow cooker Asian pork. Is it time yet for a second attempt?
2. How do you send back a dish?
I don’t know that I’ve ever sent back a dish at a restaurant. Members of my family, who will go unnamed, definitely have. I honestly don’t know if I could have the gumption to do it! But now that I work at a restaurant, I realize how often it happens, simply via miscommunications and misunderstandings. Let me tell you, your server will be way nicer, and is way more likely to comp you a dessert or something, if you are kind about sending a dish back.
3. Keep your pan on the stove to clean it
Jonah and I have recently become big fans of this method of cleaning our pans (though we usually take the food out of the pan first, and sometimes even add a little soap to help with the really nasty ones). It makes such a big difference in cleaning our stainless steel pots and pans, and saves us time and elbow grease.
4. Butter chicken recipe/Indian food blog
I have long been looking for a good resource for Indian food. I’ve been hurt (only emotionally) by internet recipes many times in my search for a Murgh Makhani recipe that mildly resembles the heaven that Swagat makes (if you haven’t been, I recommend it). Not only does this Butter Chicken recipe look good, but a lot of her recipes look good. Maybe it’s time for another try?
5. What wine to bring to a dinner party when you have no idea what’s for dinner
This is a serious issue. Very serious. Everyone experiences it. You’re going over to a friend’s house for dinner, you ask what you can bring, and they say, “Oh, just bring a bottle of wine!” And then you want to text or call and say “What are we having?” “Red or white?” “Do you like Riesling? Dry or sweet?” But then you’re pestering them while they’re slaving away making you dinner. I don’t know that I would ever bring sparkling wine over for dinner, unless it’s a special occasion, but I love these recommendations for what wines go with most things. And as far as lighter reds go, this Underwood Pinot Noir from Union Wine Co. in Oregon is one of my (very affordable) favorites right now.