The Oregonian, FoodDay
by FOODday staff
Tuesday January 06, 2009, 12:05 AM
Every week, FOODday delivers a handful of pages filled with recipes, news, reviews, tips — whatever we thought interesting and useful enough for you to know about. But those pages are just the tip of the iceberg. Between everything we read, see, taste and try during our workday (plus the other 16 hours a day in our 24/7 food obsession), we’re inundated with cool foodie stuff. So we decided to share, hence this special 100 Things We Love issue. Our obsessions range from dreamy treats from Portland bakeries, to affordable bottles from Oregon that keep us sipping even in a tough economy, to the shops, tools, ingredients and Web sites that all cooks ought to know about. At first we weren’t sure we’d reach 100, but once we got started, it was hard to stop.
We’re sure you have great finds to add to our 100, so join our conversation. Send us your favorite things by e-mailing us at firstname.lastname@example.org or post a comment after this article on our Web site, www.foodday.com.
— FOODday staff Please find the “100 Things We Love” in the links that follow: What you’ll find in our cupboards What you’ll find in our cupboards by FOODday staff Tuesday January 06, 2009, 12:04 AM Sometimes the smallest thing can make the difference between a good dish and a great one. Here are some ingredients that do the trick for us.
Oregon’s Choice Gourmet Micro-canned albacore tuna: Meaty, juicy, sweet — this is canned tuna? It’s sashimi-grade Pacific albacore to be exact, low in methylmercury and packed with omega-3 fatty acids. Oregon’s Choice puts a piece of the fatty belly loin in every can (that’s good fat, remember?), making it extra flavorful and juicy. Leslie Cole