Tag: Oregon

Weekend Finds 3:9:14

It has been an exhausting week. I’d like to nap until next week to recover please and thank you. I woke up this morning thinking maybe I’d finally caught up on my sleep since I’d slept until 10 (10! It’s like I’m in college again!), but alas, it was simply daylight savings playing a trick on me. My suggestion? Read these weekend finds with a mug of hot cocoa to keep you company, and then take a nap yourself.

1. Miso Coconut Chicken from I am a Food Blog

Miso Coconut Chicken from I am a Food Blog // Serious Crust by Annie Fassler
Miso and coconut, two of my favorite things, in one recipe on the beautiful I am a Food Blog.

I’ve been gazing at I am a Food Blog for a couple weeks now, admiring its beautiful pictures, scrumptious looking recipes, and gorgeous layout. But this recipe. This recipe for miso coconut chicken includes two of my favorite ingredients: miso and coconut milk. So I think I’ll have to make it. Soon.

2. A Curious Invitation

A Curious Invitation by Suzette Field // Serious Crust by Annie Fassler
A book about the best parties? Adding to my reading list immediately.

This book about the best parties in fiction by Suzette Field sounds like a very fun read, and a great point of inspiration for any party host/ess.

3. The Cocktail Demystified

The Cocktail Demystified in Portland // Serious Crust by Annie Fassler
Learn about your favorite liquors and cocktails from the distillers themselves!

If I was going to be in Portland on March 29th and not in Vietnam (like I can even pretend to be upset about that), I would 100% buy a ticket to this event with Distillery Row. Learning how to make cocktails featuring your favorite liquors straight from the source? Yes please.

4. Yelp…?

To Yelp or not to Yelp? // Serious Crust by Annie Fassler
The question remains, how good of a resource is Yelp?

I’ve been hearing some interesting thoughts on Yelp lately. Andrew Zimmern doesn’t like the platform, we all know that. And now we know a lot of chefs don’t read reviews themselves, but rather assign the task to their managers. Do you use Yelp? I do, but everything is definitely taken with a grain of salt. I have trouble trusting people whose taste and experience levels I don’t know. I would so much rather have the review or advice of a friend, or someone I admire, or who I know is an expert. Every place is bound to have at least one bad review, so do you let that deter you from going? All of this crowd-sourcing of reviews puts the consumer in a position of power, and I think it’s very interesting. What are your thoughts?

5. Blu Skillet Ironware

Blu Skillet Ironware from Seattle // Serious Crust by Annie Fassler
I love the blue hue of these pans, though it will fade and change after use.

Hello? Yes. I would like ALL of the things from this shop in Seattle. I’m definitely making a point to visit the Blu Skillet Ironware workshop next time I’m in town. Specifically, I love the fry pans, and also think the salt bowl set is very sweet. But let’s be real, I would take any of it.

Weekend Finds 2:23:14

1. DIY Dashi Broth

DIY Dashi broth on Food52 // Serious Crust by Annie Fassler
DIY Dashi broth on Food52

I feel like lately, I’ve made a few things that have called for dashi. It can be hard to find, so I was super excited when Food52 posted a recipe, and now I can make my own!

2. Wine in Cans

Underwood Wine in a can // Serious Crust by Annie Fassler
Underwood Wine in a can

Would you drink wine from a can? I certainly would… Don’t judge me for that. Plus, this Underwood Pinot Noir is one of my favorite budget wines of the moment. Plus it’s made in Oregon. Oregon Pinot Noir – does it get better than that? Yes. In a can.

3. Fire Cider

Fire Cider from The Kitchn // Serious Crust by Annie Fassler
Fire Cider from The Kitchn

This fire cider recipe is very intriguing to me… I don’t always feel like folk remedies work, but this one seems like it has EVERYTHING you’re usually told to eat when you’re sick or getting sick. Also, the idea of adding a couple dashes to a cocktail seems pretty interesting too. I’ll be keeping this around for cold season.

Text in red!

PieBox! Featured on Food52 // Serious Crust by Annie Fassler
PieBox! Featured on Food52

I often have the problem (no, seriously) of transporting my baked goods – finding a tupperware that things fit in or a box or holding a hot pan/dish on my lap in the car. I am asking for a PieBox for my next birthday for SURE. (Also, there’s a CakeBox, if that’s more your style.)

5. Beeroness Blog

Beeroness Blog // Serious Crust by Annie Fassler
Beeroness Blog

Caitlyn recently told me about Beeroness, a blog that focuses on cooking and baking with beer. I love the flavor of most beers, and am really interested to try out some of her recipes.

Weekend Finds 2:9:14

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

Lemongrass prep tips from Bon Appetit on Weekend Finds // Serious Crust by Annie Fassler
Lemongrass prep tips from Bon Appetit

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?

How to send a dish back, from Food Republic on Weekend Finds // Serious Crust by Annie Fassler
Also, when I did a google image search for “how to send a dish back at a restaurant” this was the hilarious picture I found.

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

Best way to clean those tough pans from the Kitchn, on Weekend Finds // Serious Crust by Annie Fassler
Get all the bits from the bottom of your pan with this cleaning tip.

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

Butter Chicken recipe from Quick Indian Cooking on Weekend Finds // Serious Crust by Annie Fassler
Butter Chicken recipe from Quick Indian Cooking on Weekend Finds

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

What wine to bring to dinner? From the Kitchn on Weekend Finds // Serious Crust by Annie Fassler
I have spent far too long in the wine aisle at the grocery store staring blankly at all the bottles.

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.