A Yay (and many happy returns) to the jarred Luque olives. Great for cooking with, and eating out of hand

I've made variations on these recipes (red cabbage with cranberries, and kale with cranberries):
http://www.theveggietable.com/recipes/redcabbagecranberries.html
http://www.wholefoodsmarket.com/recip...

Sordftr

That'll work. I don't recall seeing last time I was there (been a while since I've been to a Ralph's I admit) but I'll ask. Thanks!

Sordftr

My (admittedly rather casual) attempts to buy Diamond salt locally have been bootless. Anyone know of a source, preferably South Bay or central SD? Membership stores are not preferred but I might be able to get a friend to pick some up if needs be.

Thanks!

Sordftr

We heard a bit about them when Knight folded, but nothing since. Any comments on their salami?

Sordftr

http://meatmenstore.com/

My lady wife has been growing lots of sorrel in the garden and we love it in a mixed green salad; it adds a surprising bit of lemony bite. Another recipe we been having often is braised radishes with sorrel:
http://www.foodandwine.com/recipes/bu...

Sordftr

Thanks for the tip! We had Beaches on our list of possibles (based on the their menu and such) but I think we'll pass on them. And we'll certainly check out Stanford's.

Sordftr

Greetings to all you Portland Chowhounds!

My wife and I are flying up to PDX to pick up a new puppy, and we'll be arriving Wednesday night about 8:30. At the moment it seems convenient to eat at the airport (we won't have a car) before heading to our hotel (near the airport). Could anyone suggest which of the places at the airport might be preferable? We would prefers something other than fast food, but we're flexible as to price and cuisine. I notice that Gustav's shows a closing time of 9:15, so if you know of any issues with the restaurant's hours in the evening, it would be good to know.

Many thanks!

Sordftr

Bratskeller it was; spent lots of nights there when I was but a UCSD college lad in the mid-70's. King Henry's Feast was our usual order...

Mongolian meat pie
vinegar peanuts

I've been there a few times now and have been favorably impressed with pretty much everything I've tried (still haven't tasted their sausages yet, but when we were there over the weekend, Coop was pulling out some fine looking chicken sausages from the smoker out front). I'll have to leave it others to judge regional authenticity, but Coop's meats are very tasty without the sauce, and I view that as important to good BBQ. But the sauce is very good (great for a bit of dipping).

And I bet he's got quite a smoke ring already...

The only place I've ever seen them is at the berry sellers at Little Italy Farmers Market. We bought some from them a month or two back but I haven't been to the LI Market in a while.

Sordftr

http://www.msnbc.msn.com/id/43598517/...

Both a shot to the heart and the gut.

-----
Sausage King
811 W Washington St, San Diego, CA 92103

I always use Alton Brown's Mighty Duck recipe.

Went and bought a flat of excellent berries today (Monday). Sounded like the berry supply is pretty healthy.

My lady wife makes cheese here at home, and she found this link:

http://cheeseandrandomferments.blogsp...

which discusses using whey for soup stock. Haven't tried it yet but looks interesting.

Slate had an interesting article on the economics of light and dark chicken meat:

http://www.slate.com/id/2282473/

I found particularly interesting the section on a new method to feed Americans dark meat:

Dr. Mirko Betti, a professor of nutritional science, embraced the challenge while completing his Ph.D. at the University of Georgia and developed a product similar to surimi, the synthetic crabmeat found in Asian eateries. The production process is simple; excess water is added to ground dark meat and the slurry is centrifuged at high speed to remove the fat and myoglobin. At the end there are three distinct layers: fat, water, and the extracted meat. The first two are discarded, and the third, which resembles a sort of meaty milkshake, is where the money is. It promises endless commercial applications (in nuggets, burgers, and other processed products) for businesses that can both fulfill demands for "white meat" and exploit the favorable supply-side price of dark meat. Betti, who's currently at the University of Alberta, is confident that in just a couple of years his meaty milkshake will be featured on a menu near you."

Something to look forward to...

Sorry to bring religion back on to the board, but anyone tried this BBQ? Looks to have opened in October of last year and there has been some favorable press, but the only Chow info I found was back in ought-7 about packaged BBQ.

Thanks for any info!

Best contact English Heritage directly for dates beyond that form; I found them most helpful the couple of times we contacted them.
And my understanding is that this is pretty much the only way to be allowed to approach the stones.

The last trip we took to Stonehenge was during the 'Stone Circle Access' http://www.english-heritage.org.uk/co...

Early and late in the day you can go among the stones, rather than be restricted to the (none too close) path.