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Eugene, Oregon

Studio one is great. I mean, for Eugene. Hard to beat for an affordable, tasty breakfast or brunch.

Studio One Cafe
1473 E 19th Ave, Eugene, OR 97403

Apr 16, 2010
antrobin in Pacific Northwest

Any great asian restaurants here in Eugene, Or?

I don't think things have changed that much. Okay, maybe a little. According to Wikipedia, Eugene is now 88% white. Not much in the way of good Asian food. Not much in the way of good Hispanic foods unless you know the proper taco carts. Even those are pretty hit and miss though. I'm a Eugene native, and I love my town, but it's pretty poor for food.

Dec 29, 2008
antrobin in Pacific Northwest

(pdx) Al-Amir Lebanese Restaurant, Marrakesh or Pasha

Al Amir is thoroughly disappointing if you're looking for authentic, home-cooked food. They use store-bought pita! I'd go to Nicholas' instead. Much less expensive and much tastier.

Nov 11, 2008
antrobin in Pacific Northwest

Time to 'fess up: The Chow Booty Call

Um...Adelberto's anyone? Pt Loma location--I still have dreams about the asada burrito here. Back in 1993 they cost 2.60, were all meat, and weighed nearly a pound each. Sigh..

Oct 30, 2008
antrobin in General Topics


Agreed. I actually think Chapala is one of the worst--if not THE worst--"Mexican" places in Eugene. Just terrible.

Oct 22, 2008
antrobin in Pacific Northwest

Classy Meat and Potatoes in PDX

Based on food alone, I'd recommend Fife.

Oct 02, 2008
antrobin in Pacific Northwest

You don't like that?!

Mushrooms of ANY kind
Runny eggs
Chicken livers

Oct 01, 2008
antrobin in General Topics

In Search Of....The Utimate Gyro (in Portland)

I second the Foti's recommendation. Great gyro, great souvlaki plate, and some pretty darn good hamburgers, if you like them thin and greasy.

Sep 18, 2008
antrobin in Metro Portland

Funky WA and OR Restaurants Outside Big Cities (Zillah, Yakima, Bend)?

Taylor's used to make the best burger in town. Haven't been in a few years. Good hushpuppies and gumbo, too.

Jul 13, 2008
antrobin in Pacific Northwest

Funky WA and OR Restaurants Outside Big Cities (Zillah, Yakima, Bend)?

Well, sad to say--Eugene doesn't really have much in the way of good food. However, there are a few places that will do in a pinch. Papa's Soul Food Kitchen used to be good, though lately they've been slipping. Might be worth a try.

Casablanca in the 5th St. Public Market does pretty good Lebanese.

In Springfield, there is a constantly changing array of taco trucks and trailers--most of these are pretty decent. Also very good is Burrito Girl, a trailer serving very good, authentic tacos and pupusas. She moves around but was last sighted at the far end of West 11th, close to Wal-Mart and Target.

For pretty decent Thai, Chao Pra Ya in the Whiteaker neighborhood is all right. Lucky Noodle, located across from the 5th street market does serviceable pasta, both Italian and Thai style.

Red Agave is an upscale Mexicanish place by the train station.

Sliders at the Jackalope Lounge, and generally, all their bar food is pretty decent.

Very very good pizza can be had at La Perla at 13th and Pearl.

Jul 13, 2008
antrobin in Pacific Northwest

how many Chowhounds are professional writers?

My day job is writing instructor and academic advisor, and I do my own academic research and writing. I also have a regular freelance gig that pays better than my academic job...

Jul 01, 2008
antrobin in Not About Food

So where's the **%$!!* Dark Meat?

I've grown up eating fried chicken and traditional Mexican preparations and honestly, I can't tell _much_ difference between white and dark meat. However, when eating chicken from the bone (i.e. fried) I think that some folks just find breasts easier to eat--less fiddly bits, no veins, higher meat to skin ratio, etc. I love to nibble on wings, legs, thighs, or breasts, but I can see the white meat preference to those hollow souls who don't want to engage with their food. In things like tacos or chicken salad, or any dish in which the meat is shredded and mixed with something else, I don't see the point in making a differentiation. It's all pretty mild anyway--even the dark meat.

Jul 01, 2008
antrobin in General Topics

When is a patty melt not a patty melt? (moved from CA)

I've always known a patty melt to include a patty of ground beef, swiss cheese, grilled onions, and thousand island / russian dressing on toasted (buttered and grilled) rye bread. I notice nobody else has mentioned the dressing yet. Is this unusual?

Jun 26, 2008
antrobin in General Topics

A & W Root Beer

Between 1982 and 1986 my parent operated an A&W in a small rural logging town. At that time, I believe we were the ONLY fast food restaurant in town. I was a young teen at the time and I fondly remember stopping off after school for a burger or coney dog. The root beer was made fresh every day from cartons of rootbeer concentrate (secret formula), sugar, and water. It would sometimes be my task to make the root beer in the two huge metal bins in the back of the store.

It's been over 20 years since I've eaten at that A&W, but there's one downtown where I live now (Eugene, OR) and I've stopped in there a few times for a frosty mug and it tastes EXACTLY how I remember it. Maybe you just got a bad A&W?

Jun 16, 2008
antrobin in Chains

Weekend in PDX with a Veg and a Carnivore

I'm an omnivorous fellow with a penchant for "ethnic" foods, carts, holes in the wall, and the occasional finer dining (though because of budget considerations, I usually have to settle for happy hour or bar food or choose lunch over dinner--okay, not "fine" dining but a step up from the taco truck). My girlfriend is an adventurous vegetarian. She does eggs and dairy but no meat, fish sauce, etc. Aside from that, she'll eat pretty much anything but, like me, has a strong preference for spicy foods and strong flavors.

We'll be getting into town late morning or early afternoon this Saturday and leaving mid-day Monday. We'd like to put together an eating itinerary for the following meals:

Saturday: Lunch or Happy Hour, dinner, funky bar for after dinner drinks.
Sunday: Breakfast or Brunch, Dinner, maybe an extra late-night meal at somewhere casual.
Monday: Breakfast/Brunch/Lunch.

We'd like to stay pretty central as we'll be without a car, but don't mind bussing around NW, SE, & SW (no further south than Woodstock area). We'll be staying near the Lloyd Center.

Any thoughts?

May 19, 2008
antrobin in Pacific Northwest

Southern Style Chicken at McDonald's?

I had the same experience. Even McDonalds' regular chicken sandwich tastes _kind of_ like chicken. The southern style sandwich tasted like, well, nothing. Nothing with pickles. I'll not try it again.

May 14, 2008
antrobin in Chains

What was popular in 1968?

Indeed they do. And it's delicious!

In the 80s, when I was a teen, my mother used to shop at the local canned food / slightly damaged / expired food warehouse and one of the gems she found was Mango-flavored Tang. The copy on the jar was always in Arabic, the only English words being "mango" and "tang." I still crave it 20some years later.

Apr 24, 2008
antrobin in General Topics

Embarrassing odor I the only chowhound here who LIKES the smell of asefetida?

Apr 24, 2008
antrobin in General Topics

Long John Silver's/A&W love

Here in Eugene, Oregon, we have a location downtown that is a combo A&W / Taco TIME (not Bell). I am nostalgic about A&W and the "family" burgers as my parents ran a franchise A&W in the early-mid 80's. I grew up in a fast-food kitchen.

On a recent trip, I noticed that in Canada, A&Ws still carry the 1980s family menu.

Apr 23, 2008
antrobin in Chains

How long do fresh-herb based dressings/chutney keep?

I'm getting back to you nearly a year later, but I'll try to describe the process.

I start with about 3 large bunches of cilantro/coriander (this will make a little under a quart). Rinse thoroughly, dry in a dish rack (thoroughly).

Then, in a blender, mix a teaspoon or so of salt, about a quarter cup of vinegar (one can use white, red, or apple cider vinegar here. It's a matter of taste and whatever you have on hand.) and three or four large cloves of garlic. Blend until liquefied. I then add hot chiles to taste. My favorite for this sauce is serranos--you can also use jalapenos, but serranos tend to be more consistent in heat levels than jalapenos, the supermarket specimens of which are sometimes completely lacking in heat. The number you add is up to your taste. I like mine pretty hot, but you can use anywhere from 2-3 to 10 or more. Chop these roughly, and add to the vinegar-garlic mixture and blend again.

Now you begin adding the cilantro a bit at a time, chopping thoroughly. Include the stems as well as the leaves. As this process continues, you'll notice the sauce getting thicker. Continue to add more vinegar a bit at a time--you want a fairly loose, but not entirely liquid or watery texture. It shouldn't be thick as a dip, but it also shouldn't be overly liquid. Think pancake batter as an approximate consistency.

Between each addition, taste for salt and proper mix of ingredients. If you feel it needs more garlic, add more. More vinegar? Add more.

Finally, I like to let this sit for an hour or so for flavors to blend a bit and then taste, adjust seasonings.

The traditional recipe for this includes walnuts as a thickener, though I don't know any American Afghans who regularly incorporate the walnuts. It doesn't make any appreciable difference in taste.

Hope this helps. Sorry so late!

Apr 11, 2008
antrobin in Home Cooking

Best Frozen Burritos

I'm also a fan of the Monterey--recently discovered these. Not only are they tasty, they are very affordable. A ten-pack at the local big box store here costs about $2.29. Of course they're small and I need to eat about three of them, but that's still a killer deal. I've had the bean and cheese and the beef and bean and they hit the spot.

Apr 10, 2008
antrobin in General Topics

I've never eaten at a "Jack in the Box." How is it?

Why does nearly EVERYBODY on these boards claim that McD's fries are excellent? They haven't been good since about 1991 or so---or whenever they stopped using beef fat.

And they are WAY oversalted. McDonalds sucks except for the fries is a persistent myth--

The fries suck.

Apr 08, 2008
antrobin in Chains

Red bell peppers and other ingredients that ruin a dish


I love red peppers.
Love fish sauce.
Love cooked carrots.
Love celery.

Don't care for mealy/soft apples/tomatoes.

Apr 02, 2008
antrobin in General Topics

Deep-fried Quesadillas?

As a child growing up in a Mexican-American household in the 70s and 80s, I never saw the grilled flour tortilla filled with cheese and meats, etc. We had quesadillas all right but the term always designated a smallish corn tortilla stuffed with cheese (and only cheese) and shallow-fried in about an inch of oil. Drained on a paper towel and eaten with spicy salsa (and occasionally sour cream), this was my favorite after-school snack. I didn't see a grilled flour quesadilla until the early 90s and then only in chain-style restaurants like Chili's or TGI Friday's. I'd give the authenticity nod to the fried version. To complicate things even more, an authentic Mexican quesadilla (as opposed to the Mexican-American one I grew up eating) usually consists of raw corn masa rolled out as for a corn tortilla, but then filled with cheese and either dry-baked like a tortilla, or fried in oil.

Mar 26, 2008
antrobin in General Topics

Cooking Ethiopian

Does anyone know of a comprhensive online source for Ethiopian recipes? I've got a few from Marcus Samuelsson's African cookbook, and a few more in the latest issue of Saveur, but I'm looking for a more complete resource.

Thanks in advance.

Mar 21, 2008
antrobin in Home Cooking

Sushi: Fingers or Chopsticks?

Do you eat sushi with your fingers or with chopsticks? All of the research I've done seems to indicate that sushi is traditionally a finger food and usually eaten with the fingers, picked up, raised to the mouth and consumed in one or two bites.

Because of this, I have always eaten sushi with my fingers--besides, it's easier! However, whenever I go out to a sushi bar, 95% of the clientele is using chopsticks.

So which is it?

Another pet peeve is going to a Thai restaurant where people eating non-noodle dishes insist on chopsticks. (Always white people, of course.)

Mar 21, 2008
antrobin in General Topics

DUNLOP March Cookbooks of Month: Appetizers

I have made the pickled ginger and find it superior to any commercial version I've tried. The trick is having a mandoline to slice it very thinly.

Mar 05, 2008
antrobin in Home Cooking

DUNLOP March Cookbooks of Month: Appetizers

Again and again, folks complain about the impracticality of the China Moon book, but I've used it for a dozen years and have a couple of take-aways:

1) I've made many very tasty recipes without having all the special oils. The depth of flavor wasn't what you get when you do the whole thing by the book, but the recipes are good enough that you can substitute commercial chili oil, for example, for CM's "Orange Chili Oil" and so forth.

2) Most of the oils, vinegars, and spice mixes are NOT difficult to make. An hour or two here and there over a couple of weeks (I used to get off work in the afternoon, and spend an hour a day, for maybe a week or so making one or two recipes) and you've got a pretty well-stocked pantry.

3) The oils and vinegars are great in other non-CM recipes--I like them to spice up my ramen, store-bought potstickers, plain rice, etc.

Mar 05, 2008
antrobin in Home Cooking

"gourmet" foods you liked as a kid

I know of this dish. My friend Kathy, whose parents immigrated to the US from Hungary, makes this dish for breakfast--a thick chewy slab of bread toasted in an iron skillet, then rubbed with a clove of garlic and spread with hot lard (she renders her own) then sprinkled with paprika. She simply calls it "lard toast"--I don't know if there's a specific hungarian name. This is usually eaten with strong hot tea with lemon, sugar, and bit of whisky or dark rum.

Feb 20, 2008
antrobin in General Topics

Kroepoek... or why is "Chinese" food different in various countries?

Well, johnb, I've lived in Oregon for most of my life, and for my first two decades (until I moved to Southern California) I didn't know that there was any alternative to
"those fried noodles." Without exception, every "Chinese" restaurant I dined at in Oregon up to that point served the fried noodles as default. If you could ask for noodles another way, I wasn't aware. When I lived in San Diego, I began to realize that the deep-fried mess of crispy noodles wasn't all there was and wasn't particularly authentic. So, New York Thing? I think not.


Feb 19, 2008
antrobin in General Topics