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You, Me and Ugyhur: Omar's Xinjiang Halal (SGV, Pics/Review)

They close every August for their annual holiday.

Mr Taster

Any Clifton's Cafeteria Reopening News?

veronykah, I echo your sentiments.

The early photos with the douchey club lighting hit me in all sortsa wrong ways.

This feels to me like another case of taking a place conceived of and meant for the "everyman", and turning it into a place meant for hipsters.

Mr Taster

Aug 24, 2015
Mr Taster in Los Angeles Area

Clarissa Wei's Crowdsourcing Hopes?

scoopG, I thought you were kidding. And then I saw you weren't.

What an inflated sense of self worth. $1,000 for a tour of six Chinese restaurants in Los Angeles? Jonathan Gold might be able to command that price, perhaps as a charity fundraiser. I could see that. But CW? Come on. The hubris of the thing...it's just so absurd.

Mr Taster

Aug 13, 2015
Mr Taster in Los Angeles Area

Clarissa Wei's Crowdsourcing Hopes?

https://www.indiegogo.com/projects/he...

[I will be] "documenting it on my blog, www.clarissawei.com. This is not about me..."

When your blog is your name, it's kind of hard to make that point believable.

Mr Taster

Mr Taster is leaving Los Angeles!

Hi chandavkl,

If you haven't visited EC Kitchen in Portland yet, you should add it. One of the few bright lights in a pretty bleak landscape for Chinese food. Their Taiwanese sausages are some of the best I've had, in LA or Taiwan. And they make a surprisingly good beef roll and guabao, too. It's along the 82nd corridor.

Mr Taster

Aug 12, 2015
Mr Taster in Los Angeles Area
1

My favorite thing about the PDX food "scene"

I'm crazy about the happy hour at Little Bird.

The charcuterie tray is always fantastic (not simply sliced salami, but rather several individual intricate cooked preparations of various meats), for $20. Add to that a few (strong and) interesting cocktails ($6-$7 each), plus $5 brie burger, or $5 mac & cheese, or green salad, or... well, you get the picture. Depending how you order, 2 people can get away with $50 for a fantastic meal (including drinks) that would easily cost double in a city like Los Angeles, for the same caliber of cooking.

Mr Taster

Aug 10, 2015
Mr Taster in Metro Portland

The real story behind the site redesign (and what led to it), according to Jim Leff

Hi MGZ,

With regard to my absence from Chowhound, I've moved from Los Angeles to Portland, OR for work and the Portland boards are not nearly as active as the LA boards are.

Couple that with the recent short-sighted silliness from the Powers that Be, and I find myself rapidly losing interest in participating on these boards. Yes, I'm slowly accepting my contribution to entropy-causing "bite flight".

I still find myself coming back to look for things I've posted before, or that others have posted (I have come back to view Thi N's Artesia mega-thread countless times-- I always search for "chickpea fluff of wonder" to find that thread). He's one of the long-gone passionate, knowledgeable, senior hounds that I was alluding to. On the Portland boards, Vancouver-based Portland enthusiast greyelf is single-handedly keeping that board relevant. But otherwise, eh.

I miss those great conversations with those great hounds. Ipsedixit's post is really spot on. It is what it is, and the winds are telling me it's time to move on.

Local Portland Chowhounds have been whispering in my ear about alternative possibilities. I'll likely post here if something comes of it.

Mr Taster

Aug 08, 2015
Mr Taster in Site Talk
1

The real story behind the site redesign (and what led to it), according to Jim Leff

After nearly ten years, CNET is finally giving up on "Chow". But, is it too late to save Chowhound?

After nine years of "bite flight" (the mass exodus of many of the site's most knowledgeable and senior hounds), the signal to noise ratio has diluted to the point where Leff sees only entropy in Chowhound's future.

http://jimleff.blogspot.com/2015/08/b...

Discuss.

Mr Taster

Aug 08, 2015
Mr Taster in Site Talk
1

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

Alright, folks. After several years of pickle paralysis, I've moved to Portland, OR where the flowering dill and kirby cukes are flowing. I've decided to try my hand at another batch.

I mixed my own spice with equal parts coriander, brown mustard seed and dill seed, with a sprinkling of black peppercorns, a few chaotianjiao peppers (Chinese heaven-facing chiles-- traditional in Sichuan cooking, though not overly spicy-- it's what I had on hand), and bay leaves. The rest is as described in my original post.

I made an anemic attempt with kirbys once, but don't remember the results. If you recall, Rabbi Marcus suggesting working with Persian cukes because they give off less water, and as a result minimally affect the brine ratio. But we'll see what happens, and I'll report back.

It's good to be back in the game!

Mr Taster

Aug 05, 2015
Mr Taster in Home Cooking
1

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

Well, that's true. Iodized salt would throw things off. Stick with kosher salt, as God and Moe intended.

Mr Taster

Aug 03, 2015
Mr Taster in Home Cooking

You, Me and Ugyhur: Omar's Xinjiang Halal (SGV, Pics/Review)

* sigh *

I miss Chinese food.

Mr Taster
of the Portland, OR Tasters

Aug 01, 2015
Mr Taster in Los Angeles Area
1

PBS FREAK OUT - Joanne Weir. Come on, PBS- you can do better.

When you Google "Joanne Weir", this thread shows up amidst the joanneweir.com and pbs links. I have to assume she's seen this thread by now.

Mr Taster

Jul 18, 2015
Mr Taster in Food Media & News

Which Richmond Night Market is optimal for food (of course)?

OK gang, Mr Taster (formerly of the Los Angeles Chowhound Tasters, now of Portland) and his Lovely Tasting Assistant™ (LTA™) are finally making the trek to Vancouver, tomorrow! June 27!

I don't suppose anyone here would like to organize a Vancouver Chowhound meetup at one of the night markets? We'll be leaving for the Rockies on July 2. (We will be celebrating Canada Day in Vancouver!)

Let us know what you think!

Mr Taster

Imperial v Meriwether's?

I don't know if the burger is *not* on the happy hour. Did you think they'd be charging only $5 for a FancyBurger™ during regular hours? :)

Mr Taster

Jun 12, 2015
Mr Taster in Metro Portland

Imperial v Meriwether's?

Feel free to reach out when you're here. I'll know a little more by then, though likely not as much as you :)

We're going to be in Vancouver from June 27-July 2, over Canada Day- woo hoo!

Then heading to the Rockies, where we will likely subsist for a week on snow, grubs and dehydrated ice cream.

Really excited!

Mr Taster

Jun 09, 2015
Mr Taster in Metro Portland

Imperial v Meriwether's?

Google's pet name for me is Mr Target.

My Lovely Tasting Assistant™ and I have been only once, and my memory of that burger is one of intense pleasure. All of the elements were right. Sadly, we've only been once so I'm hazy on the details. I'm sure there must have been the flavor of char, and the bun would have had to have stood up. (Buns that disintegrate mid-burger is a huge pet peeve of mine.)

I definitely need to go back to refresh my memory. Hopefully it wasn't a fluke.

Mr Taster/Target

Jun 09, 2015
Mr Taster in Metro Portland

Imperial v Meriwether's?

Yes. That happy hour burger is easily the best $5 burger of my life. It's ridiculously underpriced for the outrageously good quality.

Mr Target

Jun 08, 2015
Mr Taster in Metro Portland

site forgetting "read" posts

The point here, chowhound team, is not that you haven't fixed it yet. It's that you've been so silent about it, and for so long.

All of us on this thread would have respected you more (then we do now) if you had "over communicated" as you said you would in the "new directions for 2015" post. There were a lot of positive reactions on that thread, if you recall. You set a positive, transparent tone and if you had lived by it, things wouldn't be quite so deep in the crapper the way they are now.

If you had just come out and said "we're not going to fix it", our frustration would have considerably less fuel.

Instead, your lack of response has let this boil fester, and I think it's clear that it's not going to go away until you lance it, one way or another.

So, Chowhound team, it's time to do the adult thing.

Say what you mean, and live or die by the consequences.

Mr Taster

A Message from The Chowhound Team & Plans for 2015

In the spirit of this thread from nearly a year ago, when are you fixing this problem which has existed for nearly as long?

http://chowhound.chow.com/topics/986928

Mr Taster

May 30, 2015
Mr Taster in Site Talk

site forgetting "read" posts

Remember this post?

http://chowhound.chow.com/topics/9984...

"We won’t always be able to implement your ideas, but we’ll be more proactive about letting you know when we can’t reasonably make them happen."

"we’ll do our very best to over-communicate new features and be open to constructive feedback."

The "over communicating" on this incredibly annoying long-standing problem is absolutely deafening, isn't it?

Mr Taster

SGV chinese food walk - thoughts?

*sigh*

I miss those.

Mr Taster (of the Portland Tasters)

May 21, 2015
Mr Taster in Los Angeles Area

Calling ScoopG, Lau, et al. 飯團 in Flushing?

Magnificent update, ScoopG. Thanks for this info.

Hey, on the off chance that you (or anyone here) has been to Vancouver's Chinatown (or Richmond), could you chime in on my thread? We've moved from LA to Portland, OR and are making our first visit soon.

http://chowhound.chow.com/topics/1012991

Mr Taster

May 15, 2015
Mr Taster in Outer Boroughs

Vancouver Chinese Food Experts Needed!

Thanks so much, LotusRapper. You've certainly given me a good starting point. Give me some time to look through these and I'll check in later with questions.

Mr Taster

Vancouver Chinese Food Experts Needed!

Hello fellow 'hounds. Mr Taster here, formerly of the Los Angeles boards, and recently moved to Portland.

I spend a *lot* of time eating my way through LA's Chinese San Gabriel Valley, which as you may know is a treasure trove of regional Chinese cooking. Fair to excellent representations of Chinese cooking styles abound... Shanghai (even as specific as Wuxi), Beijing, Guangzhou, Yunnan, Sichuan, Shaanxi, Shandong, Hunan, Henan, Chiu Chow, even Xinjiang, are all represented by not just one but multiple restaurants in the region.

For years now, I've heard about the legendary Chinese cooking of Vancouver, and I'm finally making a visit.

Now, I understand that Vancouver (and specifically Richmond) are focused less on the diversity of cooking like that found in SGV, and that it's more focused on very high quality Cantonese cooking that really isn't matched by anything in Los Angeles. Is that true? If so, which Cantonese restaurants would you recommend, and specifically what dishes would you recommend? If you can direct me to any links, food weeklies, etc. or names of food writers who have a breadth of experience and specialize in Vancouver's Chinese food scene, I'd be most grateful.

Additionally, I really would love to hear about any additional Chinese restaurants that you find exceptional, along with your reasons why you feel this way and recommended dishes. I hope to keep this thread as a go-to archive for future visits, so don't worry if you've got too many recommendations. They won't go to waste.

One last request is that we'd definitely be looking for a place serving great breakfast-- youtiao, doujiang, fantuan, all of that would be wonderful. Again, we're only looking for the highest grade Chinese cookery that Vancouver has to offer.

Thanks everyone in advance. I really look forward to reading your replies.

Mr Taster

Where can I find actually good coffee in PDX?

Hi Grayelf

Thanks for the article. I recently went to a McMenamin's History Pub presentation about the history of coffee in Portland (at the Kennedy School). On the panel with representatives from places with a long to very long history in Portland. Water Ave, Kobos, and the granddaddy of coffee in Portland, Boyd's. I asked the panel about this trend towards sour coffee, and Miletti primarily answered. One of the points they made in their presentation was that every generation "reinvents" (aka recycles) something. Pour-over coffee was a thing in the 1950s, apparently (that statement was supported with a lovely vintage photo of stylish people cooing over a chemex rig) that was lost to the dark culinary decade of the 70s, when Folgers crystals and tubs of low grade percolated supermarket coffee was the standard bearer. He said the biggest problem with the current trend is not the underroasting, but this obsession with single origin. Espresso is always a blend, and Italian families have secret blends that are closely guarded secrets. The flavor of a great espresso comes from the combination of beans- some roasted more, some less. It certainly shouldn't be overwhelmingly sour, or overwhelmingly charred/bitter. The flavors should balance out in a smooth, complex way.

Also greyelf, I was thinking about you-- my Lovely Tasting Assistant™ and I decided to travel to BC for 2 weeks to celebrate her finishing her pharmacy residency (neither of us has been before) and I'd love to get some tips from you. We're particularly excited about checking out Richmond's Chinese food scene. I should probably post on that board, but I'll go ahead and drop you a line as well.

Mr Taster

May 11, 2015
Mr Taster in Metro Portland

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

stigemup,

Listen to acgold7. (S)he's got a lot more pickling experience under his/her belt than I do.

Mr Taster

May 05, 2015
Mr Taster in Home Cooking

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

My pleasure. I'm so delighted that this thread has had the lifespan that it has had.

It also makes me wonder how many picklemaking companies have used this recipe to veer away from vinegar as their pickling agent of choice.

If there are any professional picklemakers out there who have changed their method based on this thread, I'd love to know!

Mr Taster

May 05, 2015
Mr Taster in Home Cooking

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

Hello in Taiwan! I've been many times (my in-laws live there) and can understand your need to taste a familiar flavor.

Well first of all, if ice is forming then yes, it's too cold. Cold slows down the bacteria so 24 hours in cold was probably not adequate to jump start fermentation. (The whole point is to start the bacteria working in an environment warmer than the fridge.) I'd start by putting them in a warmer place, maybe on top of the fridge, (or wait until summer!) Look for signs that fermentation have begun (bubbles, foam, etc) before putting them in cold fermentation.

Mr Taster

May 05, 2015
Mr Taster in Home Cooking

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

Yup. Which is exactly why it's so important to get the measurements weighed correctly-- even under ideal circumstances, accounting for all factors that you can possibly account for, the environment can still have it's way with your pickles.

Mr Taster

May 04, 2015
Mr Taster in Home Cooking

Mr Taster's first report as a Portland resident! Boxer Ramen? Oy.

I suspect it has something more to do with the affluent-hipster-love-for-all-things-pickled than it does with having roots in Japanese-Korean crossover culture.

But that's just a guess.

Mr Taster

May 04, 2015
Mr Taster in Metro Portland