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Viridian Farms change of ownership confirmed

It is not really clear to me whether "handing things over to a neighboring farm" is going to mean that the land is used for the same Viridian products as before. This could be a sale of the property (which was in the family prior to this generation, so maybe not) or a lease of the land (in which case the neighboring farm might use it for their own products). I agree that they have the best padrons, so hopefully at least THAT product lives on...

Help me recreate two cocktails please

Took me a long time to get back to this thread. I actually emailed the establishment for the Paloma Ahumada recipe and they were kind enough to provide it in time for our party. With permission:

Paloma Ahumada
T. Duncan Mitchell (Chapel Tavern, Reno, NV)

0.75 oz Reposada Tequila
0.75 oz Mezcal
0.75 oz grapefruit juice
0.75 oz lime juice
0.75 oz honey syrup
2 dashes Mole Bitters
Mesquite smoked salt for rim

Shake and strain into ice-filled, mesquite salt-rimmed Collins glass. Top with soda and garnish with lime wedge.

Dec 02, 2014
cobpdx in Spirits

Late Lunch early dinner on day before TG in Downtown PDX

Also, Departure and Tasty & Alder

Nov 25, 2014
cobpdx in Metro Portland

Late Lunch early dinner on day before TG in Downtown PDX

Downtown, meaning SW?

If so…

Imperial
Little Bird
Urban Farmer

Nov 25, 2014
cobpdx in Metro Portland

Coming to PDX around Thanksgiving- need place to eat on Wednesday night

Consider Kachka for something fun and ethnic...

Oct 28, 2014
cobpdx in Metro Portland

Perla or Babbo for white truffle season?

Thanks for the responses. I already had the Bar Room at the Modern on my radar (possibly for a lunch), but not for this last night as we really want an italian restaurant, primarily.

I love that people have strong feeling about their opinions, but with that everyone had the same opinion! :-)

We will probably go with Perla at this point to try a new place…a trip report will follow.

Perla or Babbo for white truffle season?

Arriving soon for the NYC marathon and we have decided on an italian meal for our last night (Monday night). We have been to Babbo twice (the last time was 2012 during truffle season). Someone in our party ordered the pappardelle with white truffle, which we all still talk about and which I see is on the menu again this year.

We do like to try new places, of course, so on our last visit we went to Maialino, which we enjoyed very much and this year we are contemplating Perla, but I don't want to have buyer's remorse.

Any thought on whether Perla would hold up to Babbo? Also, have there been any white truffle specials offered at Perla this fall?

We have reservations at both, but I want to decide and release one of the reservations as soon as possible. Thanks in advance.

Oct 25, 2014
cobpdx in Manhattan

Help me recreate two cocktails please

No worries. I think it will be a respectable cocktail regardless, once it is tweaked a bit. But if you ever get the recipe, let me know...

Aug 17, 2014
cobpdx in Spirits

Help me recreate two cocktails please

Well I went ahead and tried it on my own last night.

Started with:
1.5 oz Reposada Tequila
0.5 oz Mezcal
2 oz grapefruit juice
0.5 oz lime juice
3 drops Mole Bitters
Mesquite smoked salt for rim

Forgot the honey (thought I had the ingredients memorized) while I was making it and it definitely needed the sweetness for balance. I will be remaking it with the honey and equal parts tequila to mescal to increase the smokiness factor a bit.

Next attempt will be:
1 oz Reposada Tequila
1 oz Mezcal
2 oz grapefruit juice
0.5 oz lime juice
0.25-0.5 oz honey
3 drops Mole Bitters
Mesquite smoked salt for rim

I'll report back (although remember I don't know what it is SUPPOSED to taste like) and I appreciate any comments, feedback, or recommendations. My party is this Saturday and I need to dial it in!

Aug 17, 2014
cobpdx in Spirits

Help me recreate two cocktails please

I am planning my own Mexican-themed dinner soon and love the sound of the Paloma-like cocktail you described. Any luck duplicating it at home?

Aug 12, 2014
cobpdx in Spirits

"Gourmet" ice cubes

This is great, JMF, thanks! I'm not sure a chainsaw operation is in my future, though. I am just a home cocktail enthusiast who loves clear ice and makes 6 cubes at a time. From my own process (obtained from Camper English's technique), I am familiar with what tempering adds, but I stumbled upon it by accident.

But my cubes do stick together if I get them too close to each other before they dry, so I was envisioning you sticking a bunch of them in a cooler on top of each other and basically reforming your block :-).

I may try some other shapes soon. Just out of curiosity, if I wanted to try my hand at a larger block, what kind of business sells them? I can only think of an ice carving business.

Aug 06, 2014
cobpdx in Spirits

"Gourmet" ice cubes

Thanks, JMF. How do you keep the cubes from sticking to one another when you first cut them off the block? I'm assuming they are a little "wet" at that point unless you are working in a very cold room.

Aug 05, 2014
cobpdx in Spirits

"Gourmet" ice cubes

Seriously! My hands are not small and the cube in my hand looks like it is about 4x4"!

Aug 05, 2014
cobpdx in Spirits

Free Pour Vs. Jigger Method

Word is Jim Meehan is moving to PDX soon. Needless to say, I'm pretty excited (assuming he eventually opens a bar here). His will be a very nice addition to an already pretty good cocktail town.

Aug 04, 2014
cobpdx in Spirits

"Gourmet" ice cubes

And if you are referring to MY photo, ted, that was a 3 oz Manhattan with a 2x2" cube. It does look huge, though...

Aug 04, 2014
cobpdx in Spirits

"Gourmet" ice cubes

How long do they stay frozen with dry ice (i.e. how long does the dry ice last)?

Aug 02, 2014
cobpdx in Spirits

"Gourmet" ice cubes

I love me some large clear ice cubes! I make my own at home because I don't know where I would store 150-200 of them...

Aug 01, 2014
cobpdx in Spirits
1

Free Pour Vs. Jigger Method

Ah, what a read!

First, I applaud you for exploring some version of the craft cocktail movement (such as it exists in your home town).

To distill this thread down a bit (heh heh), the common themes are:

1. You have been confusing strength and volume (I think you have gotten the message on this).

2. You value volume (to a degree) over an actual recipe. This may be due to the fact that you can get 6 drinks for the price of 3 (a bargain!) at some establishments, whereas at others you can only get 3 drinks for the price of 3. But then let's not lose sight of the fact that while you BELIEVE you are drinking only 2-3 martinis per night, in reality you are drinking 4-6 martinis (made in more of the classic methods/proportions/volumes). Just because they are calling it "a" martini does not change that fact. If I went to a bar and ordered "a glass of wine" and they filled a proper (reidel style) red wine glass to the rim, that would equate to much more than a half bottle of wine (in fact it would be almost an ENTIRE bottle of wine - this is not an exaggeration). If I then had "2 glasses" that would almost be 2 full bottles of wine for 1 person. Technically true that I had only "2 glasses", but in reality I would have consumed much, much more. It sounds as though the bar that is now measuring is trying to bring drink VOLUMES (not strengths) back toward a generally accepted norm (based on classic recipes and normal serving sizes). And hopefully their drinks will also be more consistent and balanced.

3. I honor your reasons for not consuming alcohol at home, but if you DID make your own martinis at home, then I think you would understand the value in measuring because you know how you like your martinis and you would want it the same way every time. Measuring accomplishes that. Even if you discovered your perfect martini was 4 oz gin, 1/8 oz vermouth you would actually KNOW that and you could have it the way you like it EVERY time, instead of the Russian Roulette of martinis that you experience when you go out. This is why the rest of us like measuring and hate (I'll speak for myself) free-pouring. I want the drink to taste right (i.e. be well-balanced) every time I order it, not just sometimes. Even when we are talking about drinks with relatively few ingredients, like a classic martini or a manhattan.

4. Although you state that others feel the same way about the bar that has changed to measuring their cocktails, that is likely because they (like you), value #2 above and nothing else matters. This would in part explain why your city is so high on the list of drunkenness, or whatever the statistic was.

Aug 01, 2014
cobpdx in Spirits

Roe - worth every penny

Thanks for the review. I am also a fan. Are they now open on Wednesday nights, as well? Also, did you happen to notice what the menu options were (a la carte, 4 course, chef's tasting, etc)?

Jul 24, 2014
cobpdx in Metro Portland

Frozen cocktails -- pairing alcohol with fruit.

Hmmm, I don't do this type of thing much, but…

Mango and pineapple - Rum

Watermelon and cantaloupe - Tequila

Jul 04, 2014
cobpdx in Spirits

Portland restaurant recommendations

All kidding aside, your post is a little vague which makes it hard to make any recommendations. Also, it is usually appreciated if there are some signs that you have read other visitors' posts to show you have put in a little effort into the research process.

Our recommendations will be better if you can tell us where you are coming from, whether you are open to all cuisines, price range, areas of town, etc.

One day in Portland, want seafood

Can't argue with the above suggestions. I love Tanuki as well, but if I were going to have ONE dinner in PDX, I'm not sure that would be it. But I wouldn't do sushi either, unless I couldn't get it at him.

OX is great (and has some good seafood dishes). Roe is also special IMO, as I have already mentioned. Have to throw Kachka into the mix now, too. It is Russian, completely different, and very, very good. I would pick one of these 3 if I had only 1 night.

Jul 04, 2014
cobpdx in Metro Portland

Bar Area at Sitka & Spruce?

We missed out on reservations. Can anyone tell me if there is an actual bar area at Sitka & Spruce and whether it would be feasible for 2 people to try to show up on the early side and sit at the bar to eat? Full menu available at the bar?

Thanks!

Jul 01, 2014
cobpdx in Greater Seattle

portland to sunriver resort

1. Assuming you are flying into PDX and renting a car, the Concordia New Seasons might fit the bill. It's ia local chain (New Seasons) and well-stocked.

2. I would not hook up with hwy 26 in PDX. Instead, go out 84 East to the Wood Village (NE 238th) exit, otherwise you will hit a thousand traffic lights. I will leave it to folks on the east side to make a breakfast recommendation.

3. Best check the Pacific Northwest Board for Bend recs.

Have fun!

Jun 30, 2014
cobpdx in Metro Portland

One day in Portland, want seafood

Nice points, JillO.

I guess the problem is we don't know what is meant by "moderate" in this case. Many from the east coast would consider some of the more expensive restaurants in Portland to be moderate.

In my opinion, Roe is excellent and somewhat unique, but it also depends what one wants for seafood. If one wants a filet of, say, halibut or salmon, then Roe is not it. Same for if they are looking for sushi. But I am not the only one who thinks Roe is worth it.

For more "traditional" seafood fare, Paley's, Higgins, and many other restaurants have seafood items on their menus. I would not target Ringside Fishhouse or Jakes.

Jun 30, 2014
cobpdx in Metro Portland

One day in Portland, want seafood

I don't think there is a single place that requires a jacket for dinner here, so you are good.

If your day in PDX is flexible, try for Roe (only open Thurs, Fri, Sat nights).

Jun 30, 2014
cobpdx in Metro Portland

Dining over July 4 weekend

Also Pepe Le Moko and Multnomah Whiskey Library for cocktails

Jun 30, 2014
cobpdx in Metro Portland

Dining over July 4 weekend

Portland doesn't have a lot of high end...

I have not checked to see what is open/closed:
Atuala (VERY close to your hotel and VERY good)
Paley's Place
Andina (Peruvian)
Apizza Scholls (great pizza-make reservations)
Imperial (same owner as Paley's)
Little Bird (French Bistro, great cocktails, related to Le Pigeon)

Cocktails:
Kask
St. Jack (you could do dinner here, too)
Clyde Common

Jun 30, 2014
cobpdx in Metro Portland

Dining on Maui

Kathryn mentioned Fish Market Maui near the top of her post...(she knows EVERYTHING). :-)

In my opinion Merriman's is far better than Sea House all the way around.

Sea House for breakfast or maybe HH, but drinks are also way better at Merriman's.

Have fun!

Jun 18, 2014
cobpdx in Hawaii

Tasty n' Alder wait times

Oh, you should be fine on a weekday!

Jun 18, 2014
cobpdx in Metro Portland