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HunnyMilk
HunnyMilk is a restaurant in Portland, Oregon, in the United States. Brandon Weeks is the chef and owner. HunnyMilk initially operated as a pop-up restaurant, before relocating to a brick and mortar space on West Burnside Street in northwest Portland's Northwest District in 2018. It has garnered a positive reception. Description The restaurant HunnyMilk operates on West Burnside Street in the Northwest District of northwest Portland. The menu has comfort food such as: biscuits and gravy; a croissant-doughnut sandwich with bacon, fried egg, and cheddar; pork ribs with cheesy grits, carrot cake waffles with honey butter; fortune cookie waffles with vanilla bean mascarpone mousse, and bacon dutch babies. ''Eater Portland'' has said the restaurant has doughnut-based options such as beignet Benedict with hazelnut pesto and crème fraîche hollandaise and a sourdough pancake doughnut with blueberries and key lime curd ice cream. The Cheezy Herb Biscuit Holes and Chorizo Gravy is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burnside Street
Burnside Street is a major thoroughfare of Portland, Oregon, Portland, in the U.S. state of Oregon, and one of a few east–west streets that runs uninterrupted on both sides of the Willamette River. It serves as the dividing line between North Portland and South Portland. Its namesake bridge, Burnside Bridge, is one of the most heavily traversed in Portland. In Gresham, Oregon, Gresham between approximately the east 18300 block to Mt. Hood Hwy (and E Powell Blvd/SE Powell Valley Rd), Burnside runs southeast–northwest and is no longer the divide between northeast and southeast on the City of Portland-Multnomah County street grid. Additionally (as you travel southeast), SE Burnside St becomes NW Burnside Road at SE 202nd/NW Birdsdale Ave, and NE Burnside Rd at N Main Ave in Gresham. Burnside Road's eastern terminus is where it meets Mt. Hood Hwy (US-26), E Powell Blvd (US-26), and SE Powell Valley Road. History What is now Burnside Street was originally named B Street east of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fortune Cookie
A fortune cookie is a crisp and sugary cookie wafer made from flour, sugar, vanilla, and sesame seed oil with a piece of paper inside, a "fortune", an aphorism, or a vague prophecy. The message inside may also include a Chinese language, Chinese phrase with translation or a list of lucky numbers used by some as lottery numbers. Fortune cookies are often served as a dessert in American Chinese cuisine, Chinese restaurants in the United States, Canadian Chinese cuisine, Canada, Australian Chinese cuisine, Australia, and other countries, but they are not Chinese in origin. The exact origin of fortune cookies is unclear, though various immigrant groups in California claim to have popularized them in the early 20th century. They most likely originated from cookies made by Japanese people, Japanese immigrants to the United States in the late 19th or early 20th century. The Japanese version did not have the Chinese lucky numbers and were eaten with tea. Etymology There is no single ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Chocolate
Hot Chocolate are a British soul band formed by Errol Brown and Tony Wilson. The group had at least one hit song every year on the UK Singles Chart from 1970 to 1984. Their hits include " You Sexy Thing", a UK number two which also made the top 10 in three decades, reached number three on the US ''Billboard'' Hot 100, and also featured in the film '' The Full Monty'' (1997); " So You Win Again", which topped the UK Charts; " Every 1's a Winner" which reached number six in the US; " It Started with a Kiss", which reached the UK top five, and " Emma", which charted at number three in the UK and number 8 in the US. In 2004, Brown received the Ivor Novello Award for Outstanding Contribution to British Music from the British Academy of Songwriters, Composers and Authors. Beginnings Formed in 1968, the band initially consisted of vocalist Errol Brown, guitarist Franklyn De Allie, drummer Jim King (shortly thereafter replaced by the unrelated Ian King), percussionist Patrick ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mimosa (cocktail)
A mimosa cocktail consists of champagne (or other sparkling wine) and chilled citrus juice, usually orange juice. It is often served in a tall champagne flute at festive occasions such as brunch, weddings, or as part of business or first class service on some passenger railways and airlines. The mixing ratio varies. History The cocktail is named after the bright yellow, fragrant flowers of the mimosa '' Acacia dealbata''. The origin of the cocktail is unclear, and was originally called a "champagne orange". Some credit the Paris Ritz's bartender and cocktail writer Frank Meier for making the mimosa cocktail; however, Meier's 1934 book on mixing drinks, which has a special symbol for his inventions, does not use it for the mimosa. The mimosa can be considered as a variant of the cocktail Buck's Fizz, or vice-versa; Buck's Fizz appears to date from 1921. The International Bartenders Association simply says the mimosa is "Also known as Buck's Fizz". The mimosa became popular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bloody Mary (cocktail)
A Bloody Mary is a cocktail containing vodka, tomato juice, and other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, pickled vegetables, salt, black pepper, lemon juice, lime juice and celery salt. Some versions of the drink, such as the "surf 'n turf" Bloody Mary, include shrimp and bacon as garnishes. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure. The Bloody Mary was invented in the 1920s or 1930s. There are various theories as to the origin of the drink and its name. It has many variants, most notably the Red Snapper, Bloody Maria (made with tequila blanco), and the Virgin Mary. History The French bartender Fernand Petiot claimed to have invented the Bloody Mary in 1921, well before any of the later claims, according to his granddaughter. He was working at the New York Bar in Paris at the time, which later became Harry's New York Bar, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ice Cream
Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as Chocolate, cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to Food stabilizer, stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by Whisk, whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures (below ). It becomes more Ductility, malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer Ice cream cone, ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Key Lime
The Key lime or acid lime (''Citrus'' × ''aurantiifolia'' or ''C. aurantifolia'') is a citrus hybrid (''kaffir lime, C. hystrix'' × ''citron, C. medica'') native to tropical Southeast Asia. It has a spherical fruit, in diameter. The Key lime is usually picked while it is still green, but it becomes yellow when ripe. The Key lime has thinner Peel (fruit), rind and is smaller, seedier, more acidic and more aromatic than the Persian lime (''Citrus × latifolia''). It is valued for its characteristic flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie. The key lime is not to be confused with West Indian lime, bartender's lime, Omani lime, or Mexican lime which are slightly different. The last is classified as a distinct Race (biology), race with a thicker skin and darker green colour. Philippine varieties have various names, including ''dayap'' and ''bilolo''. Etymology The English word ''lime'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sourdough
Sourdough is a type of bread that uses the fermentation by naturally occurring yeast and lactobacillus bacteria to raise the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour taste and improves its keeping-qualities. History Sourdough is one of the most ancient forms of bread. It was the standard method of breadmaking for most of human history until the Middle Ages, when it was replaced by barm. Barm, in turn, was replaced in the late 19th and early 20th centuries by industrially produced baker's yeast. The ''Encyclopedia of Food Microbiology'' states: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", and "Bread production relied on the use of sourdough as a leavening agent for most of human history; the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hollandaise Sauce
Hollandaise sauce ( or ; from French meaning "Dutch sauce") is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus. Origins ''Sauce hollandaise'' is French for "Hollandic sauce". The first documented recipe is from 1651 in La Varenne's ''Le Cuisinier François'' for "asparagus with fragrant sauce": The name was given during the Franco-Dutch war. La Varenne is credited with bringing sauces out of the Middle Ages with his publication and may well have invented hollandaise sauce. A more recent name for it is ''sauce Isigny'', named after Isigny-sur-Mer, which is famous for its butter. Isigny sauce is found in recipe books starting in the 19th century. By the 19th century, sauces had been classified into four categories by Carême. One o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Fraîche
Crème fraîche (English pronunciation: , , lit. "fresh cream") is a dairy product similar to cream cheese, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. It is soured with a Microbiological culture, bacterial culture. European labeling regulations specify the two ingredients must be cream and bacterial culture. It is served over fruit and baked goods, as well as being added to soups and sauces. It is used in a variety of other recipes. Sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. Sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions. Terminology The name is French, but similar soured creams are found in much of northern Europe, and a traditional soured cream ( in Spanish) used in Central America resembles it. A literal translation of is "fresh cream." However, in Francophonie, French-speaking countries, may refer to either: (A) the thick ferme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pesto
Pesto (), also known as ''pesto alla genovese'' () or ''pesto genovese'', is an Italian paste made with basil leaves, crushed garlic, pine nuts, olive oil, salt, and grated hard cheese such as Parmesan or '' pecorino sardo''. It originated in the Ligurian city of Genoa, and is used to dress pasta. Etymology The name pesto is the past participle of the Genoese verb (Italian: ), meaning 'to pound', 'to crush': the ingredients are "crushed" or ground in a marble mortar through a circular motion of a wooden pestle. The same Latin root is the basis for ''pestle''. There are other foods called ''pesto'', but ''pesto'' by itself usually means ''pesto alla genovese''. History Pesto is thought to have had two predecessors in ancient times, going back as far as the Roman age. The ancient Romans used to eat a similar paste called '' moretum'', which was made by crushing garlic, salt, cheese, herbs, olive oil, and vinegar (and sometimes pine nuts) together. The use of this past ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beignet
Beignet ( , also , ; ) is a type of deep-fried pastry of French origin. It is commonly made from choux pastry, pâte à choux, but can also be made using rice flour (rice beignets) or yeast-leavened batters. Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar. The pastry is popular in French, Italian, and American cuisines. Types A traditional way beignets are prepared is using choux pastry dough. Otherwise known as the French-style beignet, this type of dough is typically made using butter, eggs, milk or water, sugar, flour, and salt. Choux pastry is versatile and is prepared differently by culture. The pâte à choux method is also the style of beignets that were introduced to New Orleans by French immigrants in the 1700s. Variations often include banana or cooking banana, plantain – popular fruits in the port city – or berries. Other variations include savory fillings such as meat and cheese fillings. Beigne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
