Tokyo ramen dreaming
One Noodle at a Time in Tokyo. (NY Times) From then on there is only one sound — the slurping of noodles. Oh, it’s punctuated by the occasional happy hum of a diner chewing pork or guzzling the...
View ArticleRoad Trip: LA Ramen Edition…Daikokuya
Last fall I had the good fortune to attend a conference and spend some quality time in downtown Los Angeles. Even though I lived in Southern California for seven non-contiguous years of my life, I...
View ArticleNew sensation
Salty, sweet: study says fat is the sixth “taste”. (Yahoo! News) People sensitive to the taste of fat tend to eat less of it and are less likely to be overweight, according to Australian research that...
View ArticleCoq au crap
Tastes Like Chicken: The Quest for Fake Meat. This spring, scientists at the University of Missouri announced that after more than a decade of research, they had created the first soy product that not...
View ArticleR.I.P. Jimmy Dean
Jimmy Dean, sausage maker extraordinaire and country music troubadour, has passed. To commemorate, it’s worth revisiting the best product feedback call of all time.
View ArticleNew PDX eats
6 Hot New East Portland Eateries. Jen has a fantastic rundown of some great new options on Portland’s eastside.
View ArticleMirakutei to open up on E. Burnside
Hiro Ikegaya to open Mirakutei. (Portland Monthly) Ikegaya says the focus is Sapporo-style ramen noodles, sushi rolls and “Japanese tapas with contemporary Southern California creativity,” a specialty...
View ArticleThere is an app for oysters
With Mermaid’s Oysterpedia App, the World Is Your …. (Grub Street). Not only does it give you tasting notes on 200 North American oysters, but it lets you rate them — a great thing if you’re always...
View ArticleEating Tucson again: Taqueria Pico de Gallo
A trip back to the old stomping grounds of Tucson wouldn’t be complete without a trip to Taqueria Pico de Gallo. I no longer refer to Tucson as my “hometown”, even though I spent high school (and a...
View ArticleHand job
The Long Pull of Noodle Making. (NY Times) Michael Hodgkins is a stern, passionate chef from upstate New York, with a dedication to local and organic ingredients. Huacan Chen is an aspiring...
View ArticleTake a deep breath
Oyster Extinction? Stop Panicking and Get the Facts (In A Half Shell [ Oyster Power ]) This is where I see most secondary news sources come to a fault. They make a giant leap in connecting the decline...
View ArticlePacific Oysters
I recently watched an episode of Oregon Public Broadcasting’s “Oregon Experience” titled “The Oystermen” which recounted our state’s colorful and surprising bivalves history. For instance, did you know...
View ArticleThis is why we fight
Italian ham slice dispute lands four in hospital. (Yahoo! News) Finally, something worth fighting for.
View ArticleBacon bailout needed
The Crisis We Should Be Panicking About: Bacon Prices. (CNBC) But this year, just as the U.S. is worrying about its own debt crisis and a possible “double-dip” recession, the price of bacon —that...
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