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Recs in Bend?

Got too late - sorry! I have never driven that route from Portland to Bend. We live in McMinnville and travel by Hwy 22 to Central Oregon. I hope you found something good for lunch - report back!

Newberg/Dundee/Dayton/McMinnville

So you've received some good comments and maybe this one will be too late.
Day one is not going to be relaxing for you. Bend to Salem/Turner is about a 3 hour trip. So assuming you leave around 9am-ish, you're going to get to Willamette Valley Vineyards (which is just about as close to corporate as you can get in Oregon, btw) around noon. Red Ridge Farms is going to take you another hour and Willakenzie is about 1/2 hour from there with the Allison Inn being 1/2 hour back. You're jumping around a bit, is all. Personally, I'd skip WVV and head to Red Ridge Farms, taste at Durant Vineyards (next door with a stunning view), head to Stoller (beautiful setting and views) which is just 10 min down the road, and then to Willakenzie if you're still up for roaming.
You're going to be traveling smaller, windy country roads that aren't conducive to high speed when you travel between the wineries; take that into account when planning your days.

You could also stop at Methven Vineyards on your way between Salem and Red Ridge Farms. They have some excellent Pinot Noir and Pinot Gris. Their tasting room staff is fantastic.

Newberg Farmer's Market runs on Wednesdays between 1:30 and 6 behind the library until the end of September.

Have a great trip!

Recs in Bend?

We really enjoyed La Magie Bakery and Cafe for breakfast one morning and McKay Cottage Restaurant was another very good breakfast spot.
Loved 10 Barrel Brewing Co for their wood-fired pizzas and excellent beer (their bottled Swill was recently recalled but if they've got it on tap, try it!).

Chicago Foodies to Cannon Beach

I'm sure you've already made the trip - did you find anything great?
I've enjoyed Bill's Tavern the two times I've been. If you enjoy a properly poured stout, they take their time on the nitro keg and pour a perfect one.
The Stephanie Inn has also been very good over the years and I've heard good things about the Irish Table but have never been.
Sorry I didn't see your post before now but I hope you'll report back!

what to do with country style pork ribs?

You need to sear the ribs and then throw in the greens. Femmevox's original post is pretty self explanatory as far as the "recipe" goes.

Aug 01, 2014
Sushiqueen36 in Home Cooking

Labeling plastic containers for freezer storage

Generally use a Sharpie but my mother always used (and uses) a grease pencil.

Mar 08, 2014
Sushiqueen36 in Cookware

Oregon Coast - Central- Where to dine?

Well now I'm really envious!

Oregon Coast - Central- Where to dine?

I think Tidal Raves has remodeled in the last couple of years - it seems to have a little more of an upscale look now. Curious if it's how you remember. Like I said, I've never been.

Restaurant Beck is definitely "fancier" and more what you have in mind. It's completely different from just about any restaurant along the coast. See if they have one of their guest rooms available for a tour- they are beautiful.

Oregon Coast - Central- Where to dine?

Local Ocean is awesome but that is definitely on the casual side and more lunch-like. It's my favorite lunch spot on the coast though!

Oregon Coast - Central- Where to dine?

Yes! It's a beautiful venue, the service is excellent and the food creative. It's probably the most expensive of the ones you mentioned but a great stop.

We enjoyed Bay House a couple of weeks ago - hadn't been for a couple of years after a bad experience. Tidal Raves is also reportedly very good but we've never been able to get a table when we want one. Is there a reason you just think of it for lunch? Maybe their hours have changed since you've been...

Brebis d'Argental

Thanks for the details! The Brebirrouse doesn't have that washed rind funk, for sure. I'm thinking it is annato. I guess if I'd looked at "Brebirrouse" long enough, I might have realized that it would translate to "red sheep" but never made that connection!

Dec 30, 2013
Sushiqueen36 in Cheese

Brebis d'Argental

So my first thought was - how interesting that they shortened the name. I've just known it as Brebirrouse d'Argental (and very similar, if not identical, to Berger de Rocastin).

Then I found this:
http://chowhound.chow.com/topics/902765#

So, Melanie, what do you think? Same cheese, different name (obviously younger)?

Dec 29, 2013
Sushiqueen36 in Cheese

Cheese that travels well unrefridgerated

Bayley-Hazen is great but available year-round. Rogue River is made in limited quantities and not readily available. Those are the kinds of cheeses I love to splurge on this time of year.

Dec 20, 2013
Sushiqueen36 in Cheese

Cheese that travels well unrefridgerated

Our personal favorite is Colston Basset Stilton for the holidays. If you can't find that producer, don't bother. Theirs is mild, buttery, nutty and creamy. It's fabulous on a fruit/nut bread.
Any of the Rogue Creamery blues are also great - their signature (and most expensive) is their Rogue River Blue which is covered in macerated grape leaves.
I also love Two-Faced Blue from Willapa Hills Creamery in Washington. It's a combination cow/sheep's milk blue.

Dec 19, 2013
Sushiqueen36 in Cheese

How to freeze/thaw blue cheese

I agree with C.Hamster. Find a local cheese shop where you can buy small pieces off the wheel. You will have access to a wider variety of blues and also be able to buy smaller pieces so that you're not wasting or freezing.

Blues will keep quite awhile (several weeks should be doable) under refrigeration when properly wrapped. I would freeze as a last resort.

Dec 18, 2013
Sushiqueen36 in Cheese

Cheese that travels well unrefridgerated

Really most cheeses are going to do fine without refrigeration for 12 hours. If you can make sure they're wrapped in cheese paper and then maybe put everything in a zip lock (so that your clothes don't smell of cheese), you'll be fine. I carried a sheep's milk blue and a cheddar-type cheese through Ireland for 8 days in my luggage with no refrigeration several years ago. The blue was slightly blue-er when I arrived home but after scraping the cheese a bit, it was good (and tasty) as new.

Cheese originated as a way to preserve milk without the benefit of refrigeration after all.....

Dec 18, 2013
Sushiqueen36 in Cheese
1

Holiday food shopping at Costco. .

We were at a party last Saturday night and the hostess had put out a bowl of peppermint yogurt covered pretzels in snowflake shapes that she got at Costco. Oh my - they were so incredibly addictive. When nearly all the guests had left, I grabbed the (huge) bowl and nearly ate the rest of them (admittedly, the sparkling wine might have altered my inhibitions).

Our Costco membership has expired but I might have to re-up just to buy some of those pretzels!

Dec 11, 2013
Sushiqueen36 in Chains

Need help with BTU for first gas cooktop

My conversion was the result of a move. Our first 4 homes were electric stove and our current (and all future) is/will be gas. I've never directly compared gas to electric as far as the btu goes but the difference in practice is clear.

Dec 10, 2013
Sushiqueen36 in Cookware

Need help with BTU for first gas cooktop

Personally, I think you want your power burner to be as high as you can get. Mine is 15 and I love it when I need to get a good sear. A friend doesn't have a power burner at all on hers and I go crazy trying to cook at her house. Takes forever to boil water and get a pan good and hot.

Gas is different from electric in that when you turn down the burner, you get immediate results. So even though your power burner will get really hot, you can still operate it at a lower btu (so you don't need to be moving pans around). It's going to be a little hard to get used to at first but you'll never want an electric range again.

Dec 05, 2013
Sushiqueen36 in Cookware

Not enough Turkey!!!

I have done that and they are very good. The duck fat is so light - doesn't leave a greasy feel at all.

I have several quarts of duck fat and since potatoes only take a couple of tablespoons at most, I think I can do both!

Nov 30, 2013
Sushiqueen36 in Home Cooking

Not enough Turkey!!!

My turkey leg confit - cooked in duck fat - turned out great and (even better) I have 3 left to eat this week and beyond. I am planning on straining the duck fat once the turkey legs are gone and making a confit of something else... or maybe more turkey legs since I enjoy them so much. I'll continue to use the duck fat for as long as I can.

I agree with sunshine's comments but will add regarding #4. The waterfowl flying over my house are too lean to bother rendering their fat anyway - so they're safe in that regard. They still won't want to be my BFF though since my husband hunts them.

Nov 29, 2013
Sushiqueen36 in Home Cooking

Not enough Turkey!!!

I am not sure how that would work out! My turkey legs are cooking away in the oven right now. It's going to be hard not to test one when I take them out...

Nov 27, 2013
Sushiqueen36 in Home Cooking

Waffle Brunch - side dish ideas?

A group of us rotate hosting a New Year's Day party every year. Two years ago it was our turn and we did a waffle bar. I made 3 types of batter (yeasted overnight and a couple of "regular" ones) and asked guests to bring a waffle maker if they had one. I made the first few batches and then just let everyone make their own after that. I made a variety of whipped flavored butters (chocolate, cinnamon, orange, honey, plain), a few types of syrup and fruits. Our most creative guest came equipped with ingredients to make waffle open-faced sandwiches. They had bacon, arugula, salsa and a poached egg on top - she was the hit of the party.

I guess I'm not really helping with the side-dish question but I think having a TON of toppings available will alleviate the need for most side-dishes. And mimosas... that will alleviate the need as well :-). Sounds like a great time!

Nov 26, 2013
Sushiqueen36 in Home Cooking

Having cold feet on dry-brined turkey

http://www.americastestkitchenfeed.co...

explanation of reabsorption.

Nov 26, 2013
Sushiqueen36 in Home Cooking

Anyone Dry-Brine their turkey?

Yes - just because it's a dry brine, doesn't mean it won't get wet. You want to wrap it up - a large zip lock or roasting bag works well - until 12 hours or so before cooking. Some recipes recommend turning the bird on its breast for the last 12 hours before removing from bag to air dry.

Nov 26, 2013
Sushiqueen36 in Home Cooking

Having cold feet on dry-brined turkey

I did a little under the skin this time because I couldn't resist but I've just done on top before - plus in the cavity.

Nov 26, 2013
Sushiqueen36 in Home Cooking

Having cold feet on dry-brined turkey

Keep with the dry brine. You're fine. The salt draws out the moisture but it is reabsorbed into the meat.

Read this, you'll feel better:

http://www.latimes.com/features/food/...

Nov 25, 2013
Sushiqueen36 in Home Cooking

Homemade stuffing recipe? (with a few requirements)

Been using the Artichoke Parmesan Sourdough Dressing recipe from Sunset Magazine for years now. I can't imagine Thanksgiving without it. No nuts, no fruit, no sausage. Traditional flavors but the artichoke hearts add a twist. There's rosemary in there also so I think it would tie in with your turkey (I'm dry brining mine with a lemon zest / rosemary salt). Here's the link:
http://www.myrecipes.com/recipe/artic...

Nov 25, 2013
Sushiqueen36 in Home Cooking

Not enough Turkey!!!

I have mine. It's harder to find than it used to; I have a small gourmet store and have trouble getting it from my suppliers any more. I try to buy food locally as much as I can (partly because of impulsive menu planning and partly because of the business I'm in). I have carried Rougie in the past but haven't been able to get it recently. Interesting that the Amazon store had it!

Nov 25, 2013
Sushiqueen36 in Home Cooking

Not enough Turkey!!!

My plan was to confit 8 turkey legs (I really like confit) to go with the 13.5# turkey we have and half a ham for 8 people (I am counting on lots of leftovers). When I went to pick up my turkey today, they didn't have my legs! They will be in tomorrow but now I'm a day behind on my confit. I sympathize with your frustration.
Still - Chow's turkey leg confit recipe is awesome and easy so long as you can find duck fat (and legs, of course!).

Nov 25, 2013
Sushiqueen36 in Home Cooking