Ike's Vietnamese Fish Sauce Wings

[Jacob]

I'm in Portland tomorrow for work and thinking of eating dinner here. I'm guessing my friends will have something else planned, but I'll make an attempt to sway them.

Unfortunately, the place is not at all conveniently located if you are in Portland. But I was glad I made the effort to get the wings.

[MartyFunkhouser]

Unfortunately, the place is not at all conveniently located if you are in Portland. But I was glad I made the effort to get the wings.

Wings so good that even Jacob and I can find common ground.



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[MarkGrace]

Didn't go anywhere. Just over to my friends for dinner and then that salt and straw place before my flight.

[MartyFunkhouser]

Didn't go anywhere. Just over to my friends for dinner and then that salt and straw place before my flight.

What did you think of Salt and Straw?

[MarkGrace]

it was good. pretty hard to miss with ice cream.

[MartyFunkhouser]

This recipe really is a reasonable approximation of the wings at Pok Pok. We bought a deep fryer and made them on Sunday. Not quite the same, but bad either. I did add 2 TBSP of garlic chili paste to the mix. Next time I make them, I do think that I will maybe try a 1.5:1 ratio of fish sauce to sugar. They seemed a little too sweet.

http://www.foodandwine.com/recipes/i...cocktails-2008

[MartyFunkhouser]

Bon Appetit names Pok Pok the 8th most important restaurant in the US

http://www.bonappetit.com/magazine/2...urants/pok-pok

[MarkGrace]

I name it 1st most important in Funk's heart.

[MartyFunkhouser]

I name it 1st most important in Funk's heart.

If you ever actually go there, you will see why I have such great love for this place.

[MarkGrace]

The Walrus and the Carpenter lands at 14.

We all dream of that ideal neighborhood spot where you can drop by anytime for a drink and a few oysters. A place where, after a few visits, the staff knows your name and you have a go-to order and a preferred table. That's what The Walrus and the Carpenter was for me after two meals—and I live 2,861 miles away. Every detail, from the way your waiter describes the local oyster selections and the wire baskets they're displayed in, to the yellow and white stools that line the bar (my preferred place to eat), is dead on. The space, feel, and comforting dishes—smoked herring tart and sea urchin custard—are, in a word, nurturing. Credit chef Renée Erickson, who has made dining here feel less like a night out and more like eating at a friend's place. In the end, those are the impressions that last—and the ones that are the hardest to find.

Read More http://www.bonappetit.com/magazine/2...#ixzz2KivOuZFs

I've been there several times and never been entirely smitten with it. I mean it's good, no doubt, just never fallen completely for it. But damn everyone in America is coming to eat there these days. They sent out a tweet after summer telling locals it was safe to come back.

[MarkGrace]

If you ever actually go there, you will see why I have such great love for this place.

Probably not, though I'm sure I would like it.

[MartyFunkhouser]

Probably not, though I'm sure I would like it.

Portland once again proving its superiority to Seattle. Pok Pok - 8th, Seattle's highest ranked restaurant - 14th.

[MartyFunkhouser]

Probably not, though I'm sure I would like it.

You've been a lot less loveable lately.

[MarkGrace]

Portland once again proving its superiority to Seattle. Pok Pok - 8th, Seattle's highest ranked restaurant - 14th.

ha. There's just so few there you have to talk about the same place over and over. Like me with Kid A.

[MarkGrace]

btw, Pok Pok probably got a bump because of its expansion into NYC. Sellouts!