Slushy margarita part deux: good tequila, @goyafoods frozen tamarind pulp (from Dashen International Market on 30th/Glisan), lime juice, honey, ice, with a sprinkle of Sarah's Volcano Sparkles™ gifted to me from @spicymarshall #margaritas #drinkglobally A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Jun 25, […]
Grilled Nicky Farms bison ribeye with grilled flatbread; a gremolata of carrot tops, mint, and lovage flowers (all from the garden), lemon juice and garlic; quick-pickled ramps and green strawberries; opal basil flowers, parsley flowers, and salad burnet from the garden; purple cauliflower and carrot […]
Teacake du jour: baklava-inspired! Equal parts hazelnut meal and AP flour, pistachios, extra butter and egg for richness, sweetened with @portlandsyrups Rose Cordial and @oldbluerawhoney bigleaf maple honey, studded with pistachios. When it came out of the oven I soaked it in @thomasandsonsdistillery White Rose rum, then topped with heavy creamed whipped with more Rose Cordial syrup, honey drizzle, pistachio powder. #ambaking #baked 🌹 🍰 🌹 🍰 🌹 🍰 #dessert #cake #eatmorecake #eatflowers #roses #food #foodpics #baker #pistachio #baklava #f52 #instafood #instacake #huffposttaste #rosefestival #foryouaroseinportlandgrows #hazelnut #honey #whippedcream #nuts
The boy wanted Spaghetti-Os, so I fixed myself a Miyazaki-style sushi salad (krab, iceberg, kewpie) bolstered by a little omelet and cucumber-hijiki sunomono, plus a little rice (shrimp-nori furikake) and miso. It might look light, but I got all turnt on @gueropdx for lunch today […]
How have grocery stores changed, and what will they look like in the future? Will cured meat and raw milk really kill you? And have celebrity chef shows grown more serious? Listen to “The Four Top” on Spreaker. Episode 20 of “The Four Top” from June […]
A beautiful @tailsandtrotters pork brisket (it's a thing!) resting after smoking and slow-roasting. I'll slice it up and serve it with orzo pilaf (smoked zucchini, peppers, herbs from the garden, smoked Russian cheese, pine nuts). #dinnertonight #meatconcierge 🍖 🍖 🍖 🍖 🍖 #pork #meat #bbq #bareaders #food #food52 #f52grams #instafood #foodstagram #brisket #pdxeats #portlandfood #pacificnorthwest
Tea loaf of the week! Lemon-poppyseed buttermilk cake with lemon peel that I candied for holiday baking. I’ll serve it with rhubarb-carrot marmalade at my writers’ group this evening. #ambaking #whenlifegivesyoulemons #cake A post shared by Heather Arndt Anderson (@heatherarndtanderson) on May 25, 2017 at […]
Had a leftover Nicky Farms venison patty and some leftover rice, so I made loco moco of course! Topped with ramen broth gravy (added the veggie pack from some @nongshimusa Shin Ramyun for kick), backyard egg, homemade tamago-nori furikake, served with a little side salad […]
Shit’s been getting pretty real in Portland food media lately. The sudden closure of a two-Becky-owned burrito joint has caused indignant accusations of cultural appropriation (both from the “how dare you, sir” and “what’s the big deal” sides), widening the rift between SJWs and white supremacists. A prominent restaurant blogger publishes his Best of/Most Overrated list, drawing a veritable Player Haters’ Ball, with people taking potshots at the unsuspecting winners and losers on said list and others grabbing their popcorn and settling in to watch it all go down. Oregon’s Largest Newspaper blithely implies that a local pizza joint uses pot and/or butter in their sauce, and Portlanders can’t decide which allegation is more offensive.
Come on, people.
In these tense, contentious times of Portland food media, I think it’s important that we all remember that it’s just food. It’s just fucking food, man. It doesn’t have to hurt. It doesn’t have to be precious. It doesn’t even have to be good. It’s okay if we don’t take it all so seriously all the time.
Before all this nonsense broke out, I’d written a silly little corn dog power ranking. For those of you suffering from outrage fatigue, I hope you enjoy.
BIG ANNOUNCEMENT YOU GUYS! I’m now creating content and developing recipes for @nicky.usa’s new retail line! So I get to play with lots of beautiful meats and share with you all the dishes I come up with! For my first post, I wanted to use […]