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Jay Lake
Date: 2007-10-09 08:13
Subject: [food] Portland questions
Security: Public
Location:Nuevo Rancho Lake
Music:tummy rumbling
Tags:food, personal, portland
Critical questions for Portlanders out there:

Now that Big Daddy's has closed down, where can I find southern-fried pickles in this town?

Ditto Midwestern style pork loin sandwiches like the White Horse used to serve.

And where is there decent, non-chain Tex-Mex out here?

After almost eight years living here, you'd think I'd know the answers to critical questions such as these.

Hungry? Me?
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It rhymes with "catastrophe"
User: coffeeinhell
Date: 2007-10-09 16:21 (UTC)
Subject: (no subject)
According to my local neighborhood rag, the folks who owned Big Daddy's -- and opened, then closed, a branch here in N. Portland -- operate the restaurant that replaced the NoPo Big Daddy's, called Sliders. (That was a horribly constructed sentence, but hey.) They reportedly still run Big Daddy's as a catering business out of the place, so they may have the pickles.

I can't recommend any decent Tex-Mex (I've always found Esparza's to be overpriced and somewhat lacking, like almost all of the Mexican food in Portland) but a spot opened out here that specializes in New Mexican, and the food is very good -- it's called Encanto. There's a WW review here.
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Jay Lake
User: jaylake
Date: 2007-10-09 16:31 (UTC)
Subject: (no subject)
Oh, good recs. Thank you. I'll have to check on them.
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Deanna Hoak
User: deannahoak
Date: 2007-10-09 16:44 (UTC)
Subject: (no subject)
My brother (who lives out there) says there are two good places for Tex-Mex: El Indio and Esparza's (though he agrees that the latter is overpriced and not quite Tex-Mex).
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Deborah Layne
User: deborahlive
Date: 2007-10-09 16:55 (UTC)
Subject: (no subject)
I'm real partial to the mexican place in Wilsonville next to the bowling alley. Ixtapa it is now called.

Can't help on the pickles. Maybe I need to learn how to make them now that you got me hooked on them, too, you bastard.
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Ramblin_Phyl: mountain
User: ramblin_phyl
Date: 2007-10-09 17:18 (UTC)
Subject: (no subject)
Not tex-mex, more like real mex--I happen to know the lady who supplied some of the recipies, El Burro Loco right here in downtown Welches.

I was always fond of the Original Taco House on Powell at about 37th. But then I like to leave a few tastebuds on my tongue.
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User: joycemocha
Date: 2007-10-10 01:34 (UTC)
Subject: (no subject)
And a little bit closer to town in Sandy, La Bamba (you can't miss it heading east on 26 in Sandy) is pretty good real mex.

For that matter, Jay, El Burro Loco in Welches often offers some mighty tasty BBQ stuff, especially during ski season. But if you go up there, you not only have to let Ramblin' Phyl know, you need to let me know too!

Lessee--Big Red's out by the zoo used to serve a semi-decent Tex-Mex (Scratching head, thinking). They also have some decent 'que.

Big Daddy's on Hawthorne is dead, tho? Dang. We liked that place.

Oh yeah, Tennessee Red's might have some decent 'que stuff as well.
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User: sheelangig
Date: 2007-10-09 17:47 (UTC)
Subject: (no subject)

I must admit, the idea of fried pickles is straining my brain. Even after having had dill pickle soup once.

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User: sheelangig
Date: 2007-10-09 19:43 (UTC)
Subject: recipe
Google is my friend and my eventual downfall...

Sandy's Southern Fried Dill Pickles

1 egg
1 C. milk
2 T. dill pickle juice
2 t. Worcestershire sauce
1/4 t. ground cayenne pepper
1/4 t. garlic powder
salt and pepper to taste
1 1/2 C. all-purpose flour
Vegetable oil for frying
1 jar Clawson (fat) Garlic Dill Pickles (cut into slices)

In a shallow bowl, beat together the egg and milk and dill pickle juice.

Add the Worcestershire sauce, the cayenne, garlic powder, salt and pepper.
Stir well and set aside.

Preheat the oven to 200 degrees

In a large heavy saucepan over medium-high heat, pour the oil to a depth of 2 inches and heat to 350 degrees on a deep-fry thermometer.

A few at a time, dip the pickle slices, first in the egg and milk mixture, and then in the seasoned flour. (If you prefer a thicker coating, double-dip them)

Drop carefully into the hot oil and, using a slotted spoon, move the pickles around to brown evenly, about 1 minute.

Remove with the slotted spoon to paper towels to drain.

Repeat with the remaining pickles, keeping the fried ones warm in the oven until all are ready to serve.

Serve as an appetizer with warm Ranch dip.
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A large duck: bear headlock!
User: burger_eater
Date: 2007-10-09 18:37 (UTC)
Subject: (no subject)
Keyword:bear headlock!
Alton Brown fried some pickles on a new episode just last night. I haven't watched it yet, though. It's still on tape.
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User: djonn
Date: 2007-10-09 19:22 (UTC)
Subject: (no subject)
[reposted to fix tyoped links]

Southern-fried pickles?

I am not certain if they actually fry them -- though one of the appetizers on their current menu is in fact labeled, "fried okra, pickles, and hushpuppies" -- but Three Square Grill in Hillsdale serves a variety of interesting pickled things; I think that Picklopolis is a spinoff business. As to Tex-Mex (as opposed to "Mexican"): one of my parents' regular places is Big Red's off the Sylvan overpass (there is a second location in Beaverton); I've always liked them as well, though I suspect that the spice indexes are tuned to Northwest rather than true Texan levels. I have heard mixed reports on Cactus Jack's, on Beaverton-Hillsdale Highway @ 45th -- some excellent, some mediocre.
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Sally Cinnamon: bucky writes
User: elizawrites
Date: 2007-10-09 22:44 (UTC)
Subject: (no subject)
Keyword:bucky writes
This is probably some blasphemy, but since moving up north I've clung to the notion that if I ever really, really want them I can get fried pickles from Hooters.

I have never, ever had a craving bad enough to actually test this hypothesis.
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User: tillyjane
Date: 2007-10-10 01:00 (UTC)
Subject: mexican food
Pretty good tex mex, especially good tamales at Bonitos, on Alberta at about 30th. I agree El Indio isn't bad.

Cant help on the pork or the pickles. Alas for Big Daddy's.
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