2 Reviews of Po'Boys & Pickles

| Posted in Reviews

The Blueberry Files and Edible Obsessions met up at Po’Boys & Pickles and have published a pair of reviews of the New Orleans-style sandwich shop.
Here’s an excerpt from Edible Obsessions,

But, getting back to the here and now and the Po’ boy at hand. From the first bite of the Oyster Po’ Boy($6.95 for the regular or ‘shortie,’ as it’s called in Louisiana) I knew this is what I had missed out on. Packed with fat, spicy fried oysters, dressed with roasted red pepper mayo, lettuce and tomato, this was a perfect sandwich. I don’t believe it was served on the traditional Leidenheimer bread, instead this seemed more like Italian, but it didn’t matter.

Additionally, PortlandTown has published a set of photos from Po’Boys & Pickles.

2 Reviews of Po’Boys & Pickles

| Posted in Reviews

The Blueberry Files and Edible Obsessions met up at Po’Boys & Pickles and have published a pair of reviews of the New Orleans-style sandwich shop.

Here’s an excerpt from Edible Obsessions,

But, getting back to the here and now and the Po’ boy at hand. From the first bite of the Oyster Po’ Boy($6.95 for the regular or ‘shortie,’ as it’s called in Louisiana) I knew this is what I had missed out on. Packed with fat, spicy fried oysters, dressed with roasted red pepper mayo, lettuce and tomato, this was a perfect sandwich. I don’t believe it was served on the traditional Leidenheimer bread, instead this seemed more like Italian, but it didn’t matter.

Additionally, PortlandTown has published a set of photos from Po’Boys & Pickles.

IIK: Chinese Pot Stickers

| Posted in Cooking

Lindsey Sterling has published another ethnic cooking adventures on her blog Inside Immigrant Kitchens. This time she’s cooking Chinese pot stickers with ingredients picked up on a trip to Haknuman Meanchey.

People are carrying bags of rice as big as couch cushions on their shoulders. We all do a good job of pretending that there’s no difference between those present and me, a third-generation Caucasian-American, born in Wisconsin, accustomed to buying rice in a sac the size of an aerobics weight.

Local Food Online

| Posted in Farming

MPBN talked with the creators of Maine Food Trader and soon to be launched Farm Fresh Maine about how their websites can connect people with locally grown food.

Farmfresh for ME, she says, will be targeting consumers in the Bangor area, as well as in Downeast Maine. “I know that a lot of the consumers we’ve talked to can’t get to the farmers’ market during the hours that it’s open, or want to see what’s available online in the comfort of their own home, so I think that interest has grown.”

Ag Show, Eating Advice and Barbecue

| Posted in Cooking, Farming

Today’s Press Herald has a report from the 69th Annual Maine Agricultural Trades Show

The annual event brings together a mix of agricultural producers: grass growers, maple syrup makers, alpaca breeders, woodland owners and florists. The crowd is equally diverse, with attendees as likely to be sporting dreadlocks and hand-knit organic woolens as John Deere caps and Carhartt work boots.

an interview with Dr. Peter Knight from True North in Falmouth on how to eat right

“With kids, I find that parents are afraid to change things in their kids’ diets,” Knight said.

The fear, he said, is based on a mistaken belief that little Johnny “won’t eat anything else.” There’s typically some validity to this statement, but it can be overcome by introducing the child to a wide variety of whole foods, allowing the child to select food at the farmers market, and gardening together as a family.

and an article on indoor winter barbecuing with Dennis Sherman from DennyMike’s CUE Stuff.

“Tell that writer that indoor barbecue is an oxymoron,” he said. “There is no such thing”

We laugh. We both know that Davis is correct. But Davis doesn’t live in Maine, where the long months of winter can make true-blue barbecue fans go into withdrawal.

Winter Food Recs from Portland Food Coma

| Posted in Reviews

Portland Food Coma has published a trio of winter food recommendations from Tu Casa, Saigon and Happy Teriyaki.

The one positive thing about the whole snow shoveling experience is that when I do something that burns 300 calories, I find that it’s easy to justify going out to lunch and consuming 1800.

Here are 3 things I’ve discovered to make winter a little easier on us….

It’s like a cold weather extension to the Food Coma post last March on his favorite 10 things to eat in Portland.

Review of Leonardo's Pizza

| Posted in Reviews

Portland Food Heads has published a review of Leonardo’s Pizza.

The crust is consistently crispy, the cheese is delicious and the sausage always has great flavor. The only element that doesn’t quite sit well with me is their tomato sauce. I’m not sure exactly what it is, but the only way I can describe it is that it isn’t “bright” enough. I think it needs sugar, but that’s just me.

Review of Leonardo’s Pizza

| Posted in Reviews

Portland Food Heads has published a review of Leonardo’s Pizza.

The crust is consistently crispy, the cheese is delicious and the sausage always has great flavor. The only element that doesn’t quite sit well with me is their tomato sauce. I’m not sure exactly what it is, but the only way I can describe it is that it isn’t “bright” enough. I think it needs sugar, but that’s just me.