Category Archives: Food

08.20.10
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The Voodoo Verdict

Voodoo Doughnut Shop
22 SW 3rd Avenue
Portland, Oregon
(503) 241-4704

 

I survived the three-day sugar binge, and I must say Voodoo Doughnuts certainly has the mojo. Even after a few days, these doughnuts stood the test of time in my iron stomach. The toppings remained sweet and I’m surprised I didn’t go into a sugary coma. Fortunately, I didn’t survive on just doughnuts alone. I had a decent meal to accompany my morning sugar rush. But before these doughnuts became too old, I had to try the show stoppers first.

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08.10.10
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Dey Call Me Dr. Craw!

For me, Portland turned into New Orleans for a few hours as Yvonne and I ventured into new territory. With only a road map and instinct to guide us, we were only interested in dodging wet weather. So we headed towards the Columbia river instead, and I partook in other pleasures other than my own growing gullet.

But even for a pit stop for breakfest, I’m sad to say Jack in the Box stopped making their delicious chiabatta burgers. Although discontinued last year, some outlets continued on until about a month ago.

Out of all the burger chains, Jack’s burgers have always tasted better. They’re still holding the crown with a new sourdough bun burger. They’ve been more innovative with what to use for buns than any other national chain and I must say Burger King is looking less appealing these days. I’ve stopped hitting McDonald’s a long time ago because their quality never appealed to me. They just make burgers too small for this growing boy to appreciate.

But what I needed was seafood! I don’t make any bones about it. So far this trip has become more than just a culinary adventure; it’s a bibliophile’s wet dream come true. While in Portland, I had to stop by Powell’s Books and blew my budget. Like I didn’t realize that’d happen. At least I still had my credit card for two of Portland’s famous eateries:

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08.08.10
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Death by Sugar and it’s not Cheese

Cow Chip Cookies
102A 1st Avenue South,
Seattle, Washington
(206) 292-9808

One thing I have to ask is that who doesn’t love pie? Or some of that stuff cows poo out? Well, that’s the gimmick some cookie chefs use just to gross people out, and it works. When Yvonne challenged me to try it, I did.

By hook or by crook, there’s nothing that’ll scare me away. Even the basic cookie is worth rating and I can finally say that I found the one that I’ve been after for a very long time. I love my cookies gooey and soft. There should be enough intensity without having to knock a tooth loose. Well, any sugar will.

I despise hard baked cookies. The softer they are the tastier they are. It’s almost like eating dough. A good cookie, like one of Cow Chip’s, should be malleable. And it has to be a gooey mess to make a soft cookie really good.

I’d rate these fad cookies from Cow Chip as a definite step above gourmet cookies. Even for the stuff that you buy at a grocery store or a bakery, they don’t always make ’em soft.

Just because a food item may look like something you stepped on, it doesn’t always mean it’ll taste like it.

3½ Blokes out of 5

Cow Chip Cookies on Urbanspoon

08.08.10
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The Return of Ed from the Victorian Lagoon!

The Crab Pot Seafood Restaurant
1301 Alaskan Way, Pier 57
Seattle, Washington
(206) 624-1890

It’s been more than a decade since I last visited the Crab Pot in Seattle. Back then, it was known as a great place to hit by locals. And since that time, it’s risen in popularity.

I couldn’t help but be trapped by that thing tourists have to do, but when considering that three varieties of crab (Dungeness, Alaskan King and Snow) are offered in their deluxe Sea Feast menu offering, that’s what I was after. But I forgot that the meal had to be ordered in pairs.

Unfortunately, Yvonne is allergic to shellfish. But I was still able to go primal, and I resisted ordering one of each individual sized portions otherwise the meal would’ve hit epic proportions, costing around $80 USD. So instead, I tried the King Crab Legs Feast ($32.95) and I must say the only thing thar has changed was the wait.

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08.08.10
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The Journey Begins

Road trips are fun, but sometimes it sucks to wait for a ferry to get Islanders off this rock. Let’s face it, while Vancouver Island can’t be done as a three hour tour, at least there are chances to go explore and do stuff, even if it’s at the Swartz Bay BC Ferry Terminal.

Yvonne and I wandered the market that was surrounding the building where Land’s End cafe is located. And we found two places to start our culinary journey.

Not often do we touch tourist food, but with a name like Galloping Goose Sausage Company attached to the hot dog stand, I had to try it out. The garlic smokie I tried was pricey. At $6.75, it managed to hold my appetite for quite some time, especially with my next meal nearly 5 hours later. That had to be damned good meat (on a whole wheat bun) in order for that to happen.

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08.04.10
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Fairway Market’s Facelift

2635 Quadra Street
Victoria, BC
(250) 380-9773

Fairway on Quadra has a fully functional kitchen and a buffet that’s comparable to what any Chinese restaurant can offer. This place is worth hitting for those people who are tight on money; the food is good and for the speed, one can get a meal made up within minutes.

The only difference is that you have to choose what entrees you want and there’s no going back for seconds. You name it, they’ll most likely have it. To name a few, there’s dumplings, Szechuan style squid, tempura prawns, sweet and sour pork and egg rolls.

Prices begin at $6.99 and increase by dollar increments for any additional selections. While there’s no regrets buying from Fairway, there’s always tomorrow to hit the gym. Every time I consume one of those palettes of noodles with squid and prawns, I feel several pounds heavier.

Their meals are not really meant to be eaten in one go, or by just one person. Even in the smallest serving size, there’s enough for two. Sadly, while they give away squid like nothing, the prawns are limited to three per serving, and to get double that would take up a selection. The taste is about what you would expect for material made en masse. Sometimes, the squid is dry and the tempura batter greasier than oil baking out in a sun, but that’s because of how long it’s been sitting there. The people who dole out the food are probably not certified to be in a kitchen either. They take your order and look for who’s next.

If they truly cared about how to service a product, they’d be properly portioning out the food, so the packages do not feel top heavy.

I’ll be ready to tip over instead.

2 Blokes out of 5

Fairway Market on Urbanspoon