November 2007 Archives
I had an amazing day and I had planned on coming home and sharing it with you, but when I came in, I found out Evel Knievel had died. So instead, I would like to take this time to post a VIDEO of him at Caesar's Palace. And although many of you are already looking up videos of his jumps or are seeing countless clips on the news, I am posting this as my own little tribute. The smell of incense from his shrine on my fireplace mantel is not of sadness, but of utter respect.
R.I.P. Evel... but for some reason I think you won't.
Still feeling the must to bestow thanks, I would like to seize this moment to talk about my friends and what they mean to me and/or us as a whole – and what would the food we make and enjoy be without them? As the end to another epoch week came to a close, they were here at our house on Thursday, and the joy I felt was gratifying if not humbling. Friends tend to stay with us. They are there after years of closeness or years of little communication. They take our faults as traits not character and they take our hopes as there own. So this holiday I would like to give thanks to them. Mucho amor amigos.
I am kind of an uncle to this one – her name is Avery.
You can view all of our Thanksgiving pics HERE.
p.s. I got to be a barista this morning at the Acorn for the first time in a very long time. It was fun. it was also nice to hang out with Jeff, Sarah, Ashby, Kerstin and Joel.
Biggy
Was sleeping after a long night and day... heard something like a dying car horn. It was this guy.
It was delicious.
Happy Thanksgiving.
The cool, rainy weather has approached and I am feeling a vigor for vinegars, venison and other vittles that I have not felt for in a very long time. November is very much the season of the roast, the braise and the unforgettable richness of crusts, fillings and sweets. It is also the season of shellfish and if you have not had the time to go to Cava to try the mussel and clams, you definitely should.
This week at the cafes included:
-Roasted Carlton Farms Pork with Cranberry Sauce and Chevre - Grilled
-Sweet Pea and Cardamom Soup
-Macaroni and Cheese Made in Large Muffin Tins and Served as Such
-A Vegan Bahn Mi
-Salad of Cauliflower, Raddichio and Olives
-And Pot Pies
The Vegan Banh Mi started with firm tofu which was sliced and layered in hotel pans then briefly roasted to remove excess moisture. Next, I made a glaze of vegan fish sauce, red pepper flakes, garlic, sugar and lime juice and spooned it over the tofu. Then, the tofu went back into the oven and baked - the finished product was soft but toothy in texture, almost al dente. It was then layered into a Grand Central Baguette with a slaw of Daikon, Carrots and Cilantro.
And the Pot Pie was a stab in the dark. I have been reading a lot about pork pies, which I will soon be doing at the cafe, and the idea came to me to do a Turkey Pot Pie in the style of a Pork Pie - which is made in a large 9 inch spring form pan instead of the tiny individual ones. To make up for the lack of specific gravity, I used more roux in the mix, so when you would slice into it, the shape would hold. And here you have it.
To Conclude... As many of you know, Robin and I have bought a half of a cow raised outside of Woodburn . I have put pictures of my preperation of a london broil over on our flickr account. The pictures include me marinating the beef with red wine, courier coffee, juniper berries, kosher salt, red peeper flakes and bay leaves. I chose coffee because I believe the caffeine and the tannins both break break down the meat in the same manner as wine or vinegar. After 18 hours in the mix, I broiled it at 450 degrees until medium rare. Finally, letting it rest so the juices would redistribute, then slicing it very thin. Delicious.
Happy Gluttony Week!
Jeff
I am in awe of I just discovered when I searched "Werner Herzog" in Wikipedia en fraincaise: Ashby Collison, one of our Acorn kids, eyes closed in bliss and arms reaching around The Great Filmmaker's like he was Santa and Jesus combined. Thank you, Ryan, for this precious gift.
Gobble, Gobble.
It is time for Holiday pies and as the kids at the Acorn know, pie sells have been slowly increasing with folks trying to buy them as soon as we bring them in. And due to major corporate restructuring, we decided to offer just three of them for this Thanksgiving 2007; lowering the price from $22 last year to $20 this year. The offerings follow:
-Buttermilk with Nutmeg and Cardamom.
-Cranberry Nut.
-Classic Pumpkin.
You can order them through this sight, at the Acorn or at the Half and Half. Please leave contact info plus date of pick up with all orders and we will send you a confirmation. Orders must be placed by Monday, November 19th. Pies may be picked up at the Acorn or Half and Half on Tuesday the 20th or Wednesday the 21st.
On another note... some things that we pushed this week:
Cranberry Nut Pie
Sweet Potato and Chard Quiche
Cranberry Pecan Scones
Roasted Carlton Pork Loin Sandwich with Gala Apple and Ginger Slaw
Apple and Tomato Scones
Clam Chowder... maybe the best n the Pacific Northwest?
Tofu, Curry Salad Sandwich
Our Oven roasted Turkey with Rogue River Blue Cheese
and a Sandwich Dubbed Salami Island
Biggy
Joe Torre is manager of the Dodgers. Joe Torre is manage of the Dodgers. Joe Torre is the manager of the Dodgers.
That being said, October is over. A cracky was tazed at the Acorn and there is an actual homeless man sleeping across from there (it is the Pearl and I must admit he looks very respectable), and a regular customer of mine at the Half and Half has an insane stalker coming in who wants to literally kill him. Ah... feels like Portland again. Which is why I want to talk about the Courier.
It is Joel's and Crowsenberg's one year anniversary and and a lot has changed since we made the switch. New espresso machines, bringing French pressed coffee to the Pearl, switching to stainless filter baskets at the Half and Half and working with an espresso that changes beans throughout the year. It has been both wonderful 90% of the time and frightful the other 5% - although that 5% came last year and has now faded.
Everyday I am asked why I switched... I guess I did it because I wanted to support small businesses from Portland. He had a good product, he was just starting out, we provided a vehicle for him to support himself. And he was family. For years he came in everyday drinking more coffee than anyone I had ever met. And today that passion still shows. Here are some e-mails sent to me on the anniversary of our union.
Sum. mandheling org grown 15 minute full city ++ roast pulled 20 seconds after tip of second crack, not much momentum, no smoke in tray. cooled pretty quick, not much mass. brewed french press immediately after roasting. 3.5 minutes. water just boiling, not rolling.smooth medium wieght mouthfeel. tastes like reeses peanut butter cups, but with a dark porter, like terminal gravity porter as it was three years ago. partially hydrogenated soybean oil? its got a nice sweetness that hangs in the back of your mouth as the cup cools. The peanuty kind of goes down. oh wait now im thinking chocolate truffle, but thats probably based more on the mouthfeel. hmm.
-joel
and...
rwanda kinunu is from western rwanda - just had some at the half and half with kersti working.light body, smooth mouthfeel. its a coffee coffee, with a light chocolatyness not unlike swiss miss. milk chocalate swiss miss packets. easily drinkable. i was really enjoying it at the h&h today. when roasted super light with undeveloped sugars it has a faint celery hint. But this time its just really enjoyable and not reminding me of stuff in my fridge. mellow, subtle. and now im seriously considering getting a couple more bags of this.
kenya gethumbwini peaberry (thinka)- molassis, gingerbread, cloves, ginger cinnamon. Ive got 20lbs of this roasted probably be drinking this at 4am and ill let you know
fyi I broke my cargo bike frame
love joel
So like last November, I hope this is another to remember.
Biggy
