Croutons from scratch
Finally, something productive from Portland City Hall! Fireman Randy's Caesar salad recipe. With raw egg, no less.
| Posted at 3:23 PM | Permalink |
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Comments (11)
From the Top of the Cosmo, no less.
Posted by A Hopeful | May 11, 2009 3:50 PM
Please, my blood pressure is high enough. He hires a FTE (at a prob cost of $90K/year) and this woman blogs all day about bottled water, fountain sculptures and Randy's Caesar Salad.
Meanwhile, she assidously avoids any mention of the 16% water bill increase PWB wants to hit us with.
Solve two problems - Release her and let TorridJoe generate this tripe all day long.
Posted by Steve | May 11, 2009 5:22 PM
Chickens held against their will by frankenfarmers and forced to carry unwanted pregnancies over and over again to feed another species. With blatant disregard for the rights of chickens, he gleefully encourages the consumption of these avian abortions to dress his salad?
At least Bush only tortured alleged terrorists.
Commissar Leonard will be hearing from the Poultry Liberation Front very soon, in the form of a strongly worded letter demanding a non-binding sense of the Congress resolution. And we are boycotting handwashing.
Posted by Mister Tee | May 11, 2009 5:38 PM
Surprised there is no disclaimer on the raw egg.
Posted by pdxjim | May 11, 2009 5:55 PM
Like Commissioner Leonard, I worked the Caesar Salad cart at the Canlis at the top of the Hilton, back when they also had a great view.
Unlike the Commissioner, I've a severe allergy to eggs and couldn't risk a taste.
Like the Top of the Cosmos, the Portland Canlis is history, but it --and its Caesar salad--- live on in Seattle's Canlis, if you ever make it up there.
Posted by Frank Dufay | May 11, 2009 6:29 PM
The Caesar Salad was invented in a restaurant in Tijuana Mexico in the 50's. It took the country by storm. This was back in the day when our nation wasn't in the thrall of candy a*s bitches afraid to eat a raw egg. Hurrah for the Caesar Salad! If the above reader doesn't want to eat eggs, no worries. But the Poultry Liberation Front? Give me a break...
Posted by Dean | May 11, 2009 8:07 PM
Bacon? In a Caeser? Otherwise looks pretty normal (though I included the egg white when I included the egg, which I don't anymore).
Posted by antiplanner | May 11, 2009 8:07 PM
Give me a break...
Dean, I think that comment was in jest.
Posted by Jack Bog | May 11, 2009 8:13 PM
Many a high-class oil and vinegar dressing is made with
raw eggs so it is thick and consistent and you don't have to stir it at a banquet. It also adheres better to the lettuce, etc...
I've seen cooks spending lots of time slowly adding the oil while stirring the eggs with a whisk. I remember once when the dressing "broke" before the banquet and the chef had a fit. That meant the dressing was separated out and wouldn't stay together.
Posted by Bill McDonald | May 11, 2009 8:29 PM
I always coddle the egg (soft boil for about a minute or less).
Whatever happened to the Cosmo? My parents used to eat there a lot. What's there now?
Posted by Gil Johnson | May 11, 2009 9:04 PM
Jack,
The sad part is that something as patently ridiculous as the Poultry Liberation front is almost believable. If you doubt this please view PLF video on YouTube: http://www.youtube.com/watch?v=aVd3iKh2Wqk
Posted by Dean | May 12, 2009 12:45 PM