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Desi PDX
Desi PDX, or DesiPDX, is an Indian restaurant in Portland, Oregon. Description Desi PDX serves Indian cuisine from a food cart in a pod called Prost Marketplace, in the north Portland part of the Eliot neighborhood. Fodor's and Michael Russell of ''The Oregonian'' have described the menu as "Indian fusion". The '' Portland Mercury'' Ned Lannamann called Desi PDX an "Indian-themed food cart" with "Indian dishes done Northwest style—or Northwest dishes done Indian style, depending on your viewpoint". He also wrote, "Virtually everything is gluten-free (and dairy-free, except for the creamy, cooling raita that comes on the side), and there are vegan options aplenty on their terrific menu of complex, intricately spiced fare." The cart has dark wood siding and strokes of green and orange paint. According to Waz Wu of '' Eater Portland'', the business offers "Indian flair with local produce to create a lively gluten-free menu of small bites, salads, and curries. The vegetables chan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prost Marketplace
Prost Marketplace is a food cart pod in Portland, Oregon. Description and history Prost Marketplace is a food cart pod in the north Portland part of the Boise neighborhood. Businesses have included Bloodbuzz, Breadbox, Burger Stevens, Caspian Kabob, Desi PDX, Fried Egg I'm in Love, Little Conejo, Matt's BBQ, Nico's Ice Cream, and Pastrami Zombie. The pod's patio was expanded and all-weather covering was added in 2019. Outdoor seating was covered and heated, as of 2021. Reception Michael Russell of ''The Oregonian'' has called Prost Marketplace the city's best food cart pod. In 2021, Matthew Singer of ''Willamette Week'' called Prost Marketplace "the superteam of Portland food cart pods". The pod was included in ''Eater Portland'''s 2022 "Handy Dining Guide to North Mississippi Avenue". References External links * Prost! Marketplaceat ''Condé Nast Traveler ''Condé Nast Traveler'' is a luxury and lifestyle travel magazine published by Condé Nast. The magaz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. Such dishes have names that refer to their ingredients, spicing, and cooking methods. Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses coconut milk or spice pastes, commonly eaten over rice. Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. Dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valentine's Day
Valentine's Day, also called Saint Valentine's Day or the Feast of Saint Valentine, is celebrated annually on February 14. It originated as a Christian feast day honoring one or two early Christian martyrs named Saint Valentine and, through later folk traditions, has become a significant cultural, religious, and commercial celebration of romance and love in many regions of the world. There are a number of martyrdom stories associated with various Valentines connected to February 14, including an account of the imprisonment of Saint Valentine of Rome for ministering to Christians persecuted under the Roman Empire in the third century. According to an early tradition, Saint Valentine restored sight to the blind daughter of his jailer. Numerous later additions to the legend have better related it to the theme of love: an 18th-century embellishment to the legend claims he wrote the jailer's daughter a letter signed "Your Valentine" as a farewell before his execution; anoth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pop-up Restaurant
A pop-up restaurant is a temporary restaurant. These restaurants often operate from a private home, former factory, existing restaurants or similar space, and during festivals. Various other names have been used to describe the concept of setting up a restaurant without the typical level of up-front costs, such as guerrilla diners and underground supper clubs. Description Pop-up restaurants have been popular since the 2000s in Britain and Australia, but they are not a new phenomenon. Pop-up restaurants have existed in the United States and Cuba. Diners typically make use of social media, such as the blogosphere and Twitter, to follow the movement of these restaurants and make online reservations. Pop-up restaurants, like food trucks, are an effective way for young professionals to gain exposure of their skills in the field of hospitality as they seek investors and attention pursuant to opening a restaurant or another culinary concept. Pop-up restaurants have been seen as usefu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fenugreek
Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times. Its use as a food ingredient in small quantities is safe. Although sold as a dietary supplement, there is no clinical evidence that fenugreek has therapeutic properties. Commonly used in traditional medicine, fenugreek can increase the risk of serious adverse effects, including allergic reactions. History Fenugreek is believed to have been brought into cultivation in the Near East. It is uncertain which wild strain of the genus ''Trigonella'' gave rise to domesticated fenugreek. Charred fenugreek seeds have been recovered from Tell Halal, Iraq ( carbon dated to 4000 BC), and Bronze Age levels of Lachish and desiccated seeds f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera '' Elettaria'' and '' Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ''Elettaria'' pods are light green and smaller, while ''Amomum'' pods are larger and dark brown. Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in the Ayurvedic literatures of India. Nowadays it is also cultivated in Guatemala, Malaysia, and Tanzania. The German coffee planter Oscar Majus Klöffer introduced Indian cardamom to cultivation in Guatemala before World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basmati
Basmati, , is a variety of long, slender-grained aromatic rice which is traditionally grown in India, Pakistan, and Nepal.Big money in "specialty rices" Food and Agriculture Organization, United Nations (2002) , India accounted for 65% of the international trade in basmati rice, while Pakistan accounted for the remaining 35%. Many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to certain districts of India and Pakistan. According to the Indian Government agency APEDA, a rice variety is eligible to be called basmati if it has a minimum average precooked milled rice length of and average precooked milled rice breadth of up to , among other parameters. ...
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Pulled Pork
Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread as a sandwich, or eaten on its own. Preparation Pulled pork, almost always a shoulder cut, is commonly slow-cooked by first applying a dry rub, then smoking over wood. A non-barbecue method uses a slow cooker, a domestic oven, or an electric pressure cooker (such as an Instant Pot). For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205°F (90.5 to 96°C); the smoker temperature can be around 275°F (135°C). Cooking time is many hours, often more than 12 hours (though much shorter with electric pressure cookers, typically from 60 to 90 minutes). In rural areas across the United States, either a pig roast/whole hog, mixed cuts of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamarind
Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae. The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal polish. The tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds. Tamarind's tender young leaves are used in Indian and Filipino cuisine. Because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones. Description The tamarind is a long-lived, medium-growth tree, which attains a maximum crown height of . The crown has an irregular, vase-shaped outline of dense foliage. The tree grows well in full sun. It prefers clay, loam, sandy, and acidic soil types, wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. A common variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinaigrette
Vinaigrette ( , ) is made by mixing an oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases. Name is the diminutive form of the French word ("vinegar"). It was commonly known as " French dressing" in the 19th century. Preparation In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots, too, are often added, especially when it is used for cooked vegetables or grains. Sometimes mustard is used as an emulsifier and to add flavour. Varieties Vinaig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, '' Sinapis alba''; brown mustard, ''Brassica juncea''; or black mustard, ''Brassica nigra''). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy. Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
