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Food Mill vs. China Cap/Chinoise for Tomato Sauce?

Just used my Oxo food mill for the first time, making Raspberry Sorbet. I used the middle sieve,but it passes some seeds through the purée. I finished with the chinoise. Perfect! Loved it!

Jun 23, 2012
Grapedad in Cookware

Quickie plea for help - walking downtown Portland eateries 2 1/2 days

Great lunch or dinner @ Little Bird, a French Bistro on SW Sixth between Oak and Pine. This is owned by the 2011 James Beard Winning Chef who also owns an upscale restarant on E Burnside called Le Pigeon. Good food.

Le Pigeon
738 E Burnside St, Portland, OR 97214

Aug 30, 2011
Grapedad in Metro Portland

Looking for Oregon beers (bottles, not on tap)

Here's what I would do. Go to this website:

This is a resource list for all Oregon Breweries. They have Full Sail listed, and you can find out where the nearest resource is once you get to the breweries website that you want.

Good luck!

Paris with 11-yr-old daughter

This is why I love this board, postings like this. We are staying in an apartment in the 5th, and have with us our grand-daughter, age 14. While not a picky eater, because of what she saw, her diet this week has pretty much been salads and Crocque Monsieur. I headed for the Chow board, and found this post. It was perfect. I made a reservation for 7PM and when we arrived noticed the restaurant was empty save for us. While a little nervous, we sat, and by 8:15, the place was packed.

My wife and I split the Escargot (6), and she had the medallion of veal in cream sauce with gratin potatoes. Out grand-daugher had a nice green salad with a simple vinaigrette to start and then had a poulet with a marvelous brown sauce
and again the same potato dish which was yummy. I had the huge bowl of Mussels with two head-on prawns, and rings of calamari. The mussels were teeny, and delicious. It was served with pomme frites. The entire meal was literally vacuumed in. Our grand-daughter remarked that she was full after the salad, but couldn't stop eating. She ate everything. My wife and I each had a medium size container of house wine, hers white, mine red. Both of the wines were decent. We finished with splitting between the three of us a creme brulee and apple-raspberry cumble, which was more of a tart. And now for the amazing part. The bill for all this was 88 Euros! It was one of the cheaper meals we have had! Thanks for the tip!

Jun 14, 2009
Grapedad in France

Perfect Pancake Recipe [Split from Best Pancakes Midwest thread]

I use a similar recipe, but drop the egg and add a handful of corn meal. It's important to let the batter set for an hour or so before cooking, so the corn meal softens a bit.

Oct 07, 2008
Grapedad in Home Cooking

Online recipes/websites you trust

Besides the ones mentioned, another I use is RecipeZaar

Oct 07, 2008
Grapedad in Home Cooking

BBQ Brisket still on the tough side

OK - Here it is. This is copied from my recipe book and I've done it twice. The first time was still a little bit tough, the second was right on. You will notice that it never hits a BBQ. The wild part is that nobody will suspect that it never saw a briquet because of the hickory flavored salt.

1 Beef Brisket
(A "Flat", which can be obtained from Costco and ranges from 4-5#'s is OK. But for a large group I like to use a "Whole" Brisket. A "Whole" Brisket is around 12-14#'s and can be obtained from United Grocers 'Cash & Carry' stores. A "Whole" has much more fat on it and is more difficult to cut, but it has great flavor and 1 large "Whole" will feed 20-25 people. A 'Whole' Brisket is comprised of the 'Flat' and the 'Cap' which are joined together with the 'Cap' on top of the 'Flat' by fat and connective tissue, most of which is melted away or tenderized by the cooking process.)

Season the Brisket liberally with 'Johnny's' Seasoning Salt, and Spice Island's 'Old Hickory Smoked Salt'

Place the Brisket on an elevated roasting rack and place in a 'Hot' 450? oven. Roast the Brisket for an hour or until the Brisket has a good 'Sear' but is not burnt. It may take more or less time so you just have to keep an eye on it.

Remove the Brisket from the oven and roasting rack and place in an aluminum 'Throw Away' pan. Cover tightly with foil and place in a 'slow' oven at 300°. The Brisket will produce it's own steam from it's own juices and will become cutting tender after about an hour to hour and a half, maybe longer if it is a large Brisket. At this point you don't want the Brisket to be "Falling Apart" tender because it is difficult to slice. This takes about 2 1/2 hours

Once the Brisket has reached the tender but not falling apart stage, remove to a cutting board tent and let it rest for a while. Put the pan with the juices back into the oven to keep warm.

After the Brisket has rested, slather the Brisket with BBQ Sauce and slice thinly across the grain with a bios cut. Place the slices back into the pan with all the juices and cover tightly with foil and place back in a very slow oven, 225?, until time to serve. Serve right from the pan with BBQ sauce on the side. The Brisket is tender, moist and flavorful but not heart healthy

Thanks for the Sammy's Bistro tip in Talent

Based on the reviews I found on this message board, my wife and I made a reservation 3 weeks ago for Sammy's New Cowboy Bistro in Talent. The best we could do on a Saturday night was 6PM, but it worked out fine. According to the waitress, the room where we sat had been added to the original structure awhile back. We sat in what I presume is the bar. It lacked the atmosphere of the older part of the structure, but since the temperature outside was 108 degrees, and the part where we were was air conditioned and the other wasn't,we stayed where we were. Next time we go, I think I'll request the older structure. The food was really good. My wife had a ravioli dish with black truffled cows cheese, mushrooms, tomatoes, and other ingredients we couldn't identify. It was remarkable. I had short ribs, which were, short ribs. Good, but not much different. This was definately a great idea, and we'll try again. The wine selections (no hard liquor) were very good.

Aug 17, 2008
Grapedad in Pacific Northwest