Monthly Archives: July 2006

Pok Pok update

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The End of Times is near! Well, the end of Pok Pok 1.0, anyhow. Pok Pok is Portland’s very own Thai hut whose reputation is reaching mythic proportions.

Mr. Pok Pok tells all at PortlandFood.org. August will be a month of hibernation for the Pok Pok, and in September it will retool before opening as a mere semblance of its former self.

pok pok will close for the month of august. the last day of service for july will be the saturday the 29th. during that time, we will move the production kitchen from the basement to upstairs in the house and finish building out the new dining room and service facilities in the basement… plus sneak off to thailand and environs for a couple weeks to buy stuff and solidify recipes and menu ideas. we will reopen the shack the first week of september and the new dining room later that month, if all goes as planned. along with the new indoor seating and full liquor license will come an expanded menu, mostly thai but touching on other cuisines of the region. don’t worry, we’re not getting fancy on you; it’ll still be simple fare that goes well with beer and whisky served in a simple but more sheltered setting. thanks much, andy.

Andy assures us they are not “getting fancy on” us…I for one cheer the earnestness. Touching on other cuisines in the region sounds mighty interesting…Malaysian? Vietnamese? Cambodian? Burmese?

Looks like the clock is ticking on Pok Pok 1.0 Shack Edition – you’re on notice.

Bush The Decider…on dinner

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Middle East erupts into chaos; Bush concerned with some good eats.

Whole roast wild boar…who can blame him?

With the world’s most perplexing problems weighing on him, President Bush has sought comic relief in a certain pig.

This is the wild game boar that German chef Olaf Micheel bagged for Bush and served Thursday evening at a barbecue in Trinwillershagen, a tiny town on the Baltic Sea.

“I understand I may have the honor of slicing the pig,” Bush said at a news conference earlier in the day punctuated with questions about spreading violence in the Middle East and an intensifying standoff with Iran about nuclear power.

The president’s host, German Chancellor Angela Merkel, started a serious ball rolling at this news conference in the 13th-century town hall on the cobblestone square of Stralsund. But Bush seemed more focused on “the feast” promised later. “Thanks for having me,” Bush told the chancellor. “I’m looking forward to that pig tonight.”

Ha ha ha, ha ha, bwah ha. Ahem. Ummm…

Human livestock

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Rep. King Designs Electrified Fence For Southern Border: ‘We Do This With Livestock All The Time’

Rep. Steve King (R-IA) went on the House floor on Tuesday to discuss a fence that he “designed” for the southern boarder. (King constructed a model of the fence as he was speaking.) King’s design features a wire electrified “with the kind of current that would not kill somebody.” King noted that “we do this with livestock all the time.”

What’s the hope for sustainable, free-range livestock when we can’t even apply the same precepts to human beings? This guy gets an “A” for this science fair show and tell. His model, with all its detachable, form-fitting parts, is the mark of a future engineer. I think it’s to scale, even. Did he do this all by himself, or did daddy help him with his homework?

Watch it in all its glory.

Damn, it’s hard to be a Carni-gangsta

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Michael Ruhlman, guest blogger at Megnut, spews a delicious rant regarding the recent, frenzied mobilization of the anti-food faction that has wrought foie prohibition in Chicago and lobster deification at Whole Foods. His post, a worthy salvo in the crescendoing War Against the Carnivores™, brings out an equally justified tirade from Tony Bourdain in the comments. A choice nugget:

The fucktards at Whole Food, however, have done us a real service by providing the most ludicrous example of “animal welfare” concerns with their public hand wringing over the fate of shellfish. Comedy Gold. Extraordinary that in a time when we’re force feeding PEOPLE at Gitmo–and when hundreds of thousands of PEOPLE are starving to death in the Sudan and elsewhere, that there is no more burning issue on the minds of educated, well-fed, financially comfortable citizens than whether or not a clam feels pain–or whether a duck can handle what any respectable adult film ingenue considers routine.

Comedy gold, indeed.

On another front, Los Angeles chef Robert Gadsby leads a charge with his Outlaw Dinner that, in addition to featuring absinthe and hemp, is built around the showcasing of foie gras, including Foie Gras Bonbons with Pop Rocks that sounds straight from the kitchen of Chicago’s Avenues.