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Table Talk Portland

Friday, July 22, 2011. Join us for a Pre-Table-For-Twelve Lamb 'n Ouzo Feast and Skinny Dip with Apollo* (*Optional). Dear Friends Who Love Food,. There will also be a kiddy pool provided for skinny dipping but you’re going to have to woo Apollo on your own. We’ll be too busy gossiping about your donkey. Baby romaine lettuce, tarragon vinaigrette. Olive oil-poached Albacore tuna, cranberry beans, pickled vegetables. Salad of grilled lamb leg, fava beans, sugar snap peas, watercress, feta cheese. Why: Bec...

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Table Talk Portland | tabletalkportland.blogspot.com Reviews

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Friday, July 22, 2011. Join us for a Pre-Table-For-Twelve Lamb 'n Ouzo Feast and Skinny Dip with Apollo* (*Optional). Dear Friends Who Love Food,. There will also be a kiddy pool provided for skinny dipping but you’re going to have to woo Apollo on your own. We’ll be too busy gossiping about your donkey. Baby romaine lettuce, tarragon vinaigrette. Olive oil-poached Albacore tuna, cranberry beans, pickled vegetables. Salad of grilled lamb leg, fava beans, sugar snap peas, watercress, feta cheese. Why: Bec...

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Table Talk Portland | tabletalkportland.blogspot.com Reviews

https://tabletalkportland.blogspot.com

Friday, July 22, 2011. Join us for a Pre-Table-For-Twelve Lamb 'n Ouzo Feast and Skinny Dip with Apollo* (*Optional). Dear Friends Who Love Food,. There will also be a kiddy pool provided for skinny dipping but you’re going to have to woo Apollo on your own. We’ll be too busy gossiping about your donkey. Baby romaine lettuce, tarragon vinaigrette. Olive oil-poached Albacore tuna, cranberry beans, pickled vegetables. Salad of grilled lamb leg, fava beans, sugar snap peas, watercress, feta cheese. Why: Bec...

INTERNAL PAGES

tabletalkportland.blogspot.com

1

Table Talk Portland: My first tamale of the season at Farmers Market

http://tabletalkportland.blogspot.com/2009/08/my-first-tamale-of-season-at-farmers.html

Saturday, August 1, 2009. My first tamale of the season at Farmers Market. We haven't just been neglecting the blog this summer. This is my first time at the market all summer. I have been busy with summer and opening a restaurant with partners called Olympic Provisions. Posted by Jen and Michelle. August 5, 2009 at 7:33 PM. Jen call the Oceana in Santa Monica LA and leave Jeff your telephone number. December 9, 2009 at 4:18 PM. Wonderful blog, interesting posts. Congratulations! Jen You Look So Happy!

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Table Talk Portland: Opa! Join us for a Pre-Table-For-Twelve Lamb 'n Ouzo Feast and Skinny Dip with Apollo* (*Optional)

http://tabletalkportland.blogspot.com/2011/07/opa-join-us-for-pre-table-for-twelve.html

Friday, July 22, 2011. Join us for a Pre-Table-For-Twelve Lamb 'n Ouzo Feast and Skinny Dip with Apollo* (*Optional). Dear Friends Who Love Food,. There will also be a kiddy pool provided for skinny dipping but you’re going to have to woo Apollo on your own. We’ll be too busy gossiping about your donkey. Baby romaine lettuce, tarragon vinaigrette. Olive oil-poached Albacore tuna, cranberry beans, pickled vegetables. Salad of grilled lamb leg, fava beans, sugar snap peas, watercress, feta cheese. Why: Bec...

3

Table Talk Portland: What is Table For Twelve?

http://tabletalkportland.blogspot.com/2008/08/what-is-table-for-twelve.html

Friday, August 15, 2008. What is Table For Twelve? A few of our readers have been asking about how our super fun supper club Table For Twelve works exactly, so here you go. Table For Twelve is Jen and Michelle's earnest attempt to cultivate convivial consumption among Portland food lovers and food curious alike. What does that mean? Beats us, we just love using big fancy words! TEN COMMANDMENTS OF TABLE FOR TWELVE. 3 Thou shalt bring cash to cover your portion of the check (to avoid frazzling the server ...

4

Table Talk Portland: Brian and I have Crabs

http://tabletalkportland.blogspot.com/2010/04/brian-and-i-have-crabs.html

Saturday, April 24, 2010. Brian and I have Crabs. At the Astoria Crab Fest! Posted by Jen and Michelle. May 26, 2010 at 2:26 AM. Subscribe to: Post Comments (Atom). Brian and I have Crabs. Our Favorite Blogs and Websites. My Life on the Rocks. Portland Food and Drink. View my complete profile. A Special Correspondent April in Paris. Alberta Street Oyster Bar. Avoid Elevator No. 11. Bacon is so good. Bee-free Portland rooftop terraces. Best Burger In Portland. Bone Jour Gour Mutt Bakery. Half and Half Cafe.

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Table Talk Portland: Whiffie's Fried Pies

http://tabletalkportland.blogspot.com/2009/06/whiffies-fried-pies.html

Saturday, June 6, 2009. The line at Whiffies Fried Pies is something to behold. The entire city of Portland appears to have turned out for a fried pie tonight. Pulled pork, salmon with chipotle mayo, vegan bbq tofu, blueberry, lemon, strawberry and more. Come join the crowd, SE Hawthorne and 12th. Sent via BlackBerry by AT&T. Posted by Jen and Michelle. Subscribe to: Post Comments (Atom). Put Your Vote Where Your Mouth Is- Portland Farmer. Ping Now Serving Lunch. Our Favorite Blogs and Websites. Golden H...

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portlandcharcuterieproject.blogspot.com

Portland Charcuterie Project: April 2012

http://portlandcharcuterieproject.blogspot.com/2012_04_01_archive.html

A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon. Thursday, April 19, 2012. Round 3 - Kimchi Juice Fermented Salami. I had a little time to kill last night and 3lbs of Tails and Trotters. Ground pork ( 70:30 ratio) in the man fridge, so I thought I'd make some salami. Pretty simple recipe ( I converted grams to tablespoons for this one ). 2 TBSP Kosher Salt. 3/4 TBS Instacure #2(long term curing salt ). 1/2 cup Le Nez. Low on the Hog.

portlandcharcuterieproject.blogspot.com

Portland Charcuterie Project: Seven of Hearts Pinot Salt Spicy Salami

http://portlandcharcuterieproject.blogspot.com/2013/05/seven-of-hearts-pinot-salt-spicy-salami.html

A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon. Tuesday, May 21, 2013. Seven of Hearts Pinot Salt Spicy Salami. It's been quite some time since I posted, and even longer since I made some salami. I've had lots of changes in my personal life over the past 6 months, but am happy to report that things are looking great and I'm happy once again, and excited for the future. 3lbs carlton farms ground pork. 1tsp Long term cure. Also note...

portlandcharcuterieproject.blogspot.com

Portland Charcuterie Project: March 2012

http://portlandcharcuterieproject.blogspot.com/2012_03_01_archive.html

A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon. Tuesday, March 13, 2012. Kimchi Fermented Chorizo Salami. After the recent success of my first salami fermented with live cultures taken from Kimchi, courtesy of the current "King Of Charcuteapalooza" Peter from Cookblog. I thought I'd give it another go and see what kind of mess I can make. 5lbs ground pork -This time I used. 2lbs of premade chorizo sausage and. 55 grams kosher salt.

portlandcharcuterieproject.blogspot.com

Portland Charcuterie Project: June 2012

http://portlandcharcuterieproject.blogspot.com/2012_06_01_archive.html

A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon. Thursday, June 14, 2012. My First One Year Proscuitto-Tasting Notes. It was finally time to cut the first of two Tails and Trotters. I made last year. They've been hanging in the "curing chamber" ( aka ManCave ) for over one year and the natives were getting restless. So, we scheduled a party, invited a few friends, and got down to tasting some proscuitto. Subscribe to: Posts (Atom).

portlandcharcuterieproject.blogspot.com

Portland Charcuterie Project: Round 3 - Kimchi Juice Fermented Salami

http://portlandcharcuterieproject.blogspot.com/2012/04/round-3-kimchi-juice-fermented-salami.html

A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon. Thursday, April 19, 2012. Round 3 - Kimchi Juice Fermented Salami. I had a little time to kill last night and 3lbs of Tails and Trotters. Ground pork ( 70:30 ratio) in the man fridge, so I thought I'd make some salami. Pretty simple recipe ( I converted grams to tablespoons for this one ). 2 TBSP Kosher Salt. 3/4 TBS Instacure #2(long term curing salt ). 1/2 cup Le Nez. Hi sandy....

portlandcharcuterieproject.blogspot.com

Portland Charcuterie Project: Single Malt Scotch/Ghost Pepper Salami

http://portlandcharcuterieproject.blogspot.com/2012/11/single-malt-scotchghost-pepper-salami.html

A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon. Wednesday, November 28, 2012. Single Malt Scotch/Ghost Pepper Salami. This is my (2nd) favorite Scotch. Glenmorangie. Quinta Ruban, which is 12 year old Single Malt scotch that is finished in Port Barrels. Next to the GM 18 this is the bees knees for me, and I couldn't think of anything better to use for my first "Scotch" salami. I want to say thank you to Creminelli Salami. Here's a...

portlandcharcuterieproject.blogspot.com

Portland Charcuterie Project: May 2012

http://portlandcharcuterieproject.blogspot.com/2012_05_01_archive.html

A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon. Friday, May 11, 2012. Pork, Salt, Love. After running another Half Marathon, Amy and I decided to visit our friends Ann Hubatch. Who were having an open house showcasing their 2010 wines. After a great tasting and catching up with friends, we stopped at Olympic Provisions. Newish NW restaurant for brunch. 3lbs Tails and Trotters. 1tsp Instacure#1 (long term curing salt ). FYI This re...

portlandcharcuterieproject.blogspot.com

Portland Charcuterie Project: June 2011

http://portlandcharcuterieproject.blogspot.com/2011_06_01_archive.html

A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon. Tuesday, June 28, 2011. I just realized it's been almost 3 months since my last post, and while I havent' been blogging, rest assured I most definitely have been making charcuterie. Today's entry is Pancetta. or "Italian Bacon" if you're my mom. It's bacon like, and comes from the belly, but at least according to the way I make regular bacon, worlds apart. On the non meat front, I wa...

portlandcharcuterieproject.blogspot.com

Portland Charcuterie Project: January 2012

http://portlandcharcuterieproject.blogspot.com/2012_01_01_archive.html

A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon. Monday, January 23, 2012. Salami Controne ( Kimchi Salami ). I've been inspired by the Charcutapalooza winner Peter of Cook Blog. To try something new. His Recipe for Kimchi Juice( or any lacto fermented product ) fermented Salami. http:/ www.acookblog.com/2011/12/i-always-take-a-meat-sandwich-with-me.html#more-4996. I can grind my own meat, but why bother? 55 grams kosher salt.

portlandcharcuterieproject.blogspot.com

Portland Charcuterie Project: Pork, Salt, Love

http://portlandcharcuterieproject.blogspot.com/2012/05/pork-salt-love.html

A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon. Friday, May 11, 2012. Pork, Salt, Love. After running another Half Marathon, Amy and I decided to visit our friends Ann Hubatch. Who were having an open house showcasing their 2010 wines. After a great tasting and catching up with friends, we stopped at Olympic Provisions. Newish NW restaurant for brunch. 3lbs Tails and Trotters. 1tsp Instacure#1 (long term curing salt ). FYI This re...

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Table Talk Portland

Friday, July 22, 2011. Join us for a Pre-Table-For-Twelve Lamb 'n Ouzo Feast and Skinny Dip with Apollo* (*Optional). Dear Friends Who Love Food,. There will also be a kiddy pool provided for skinny dipping but you’re going to have to woo Apollo on your own. We’ll be too busy gossiping about your donkey. Baby romaine lettuce, tarragon vinaigrette. Olive oil-poached Albacore tuna, cranberry beans, pickled vegetables. Salad of grilled lamb leg, fava beans, sugar snap peas, watercress, feta cheese. Why: Bec...

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