What we're loving: "Portland's 100 Best Places to Stuff Your Faces"

Jen Stevenson hates the feeling: You want something to eat, something truly delightful. And somehow, in Portland's great sea of restaurants, food carts and specialty markets, your mind goes blank. With "Portland's 100 Best Places to Stuff Your Faces," Stevenson, who writes the website Under the Table With Jen, has penned her own solution, a guide to her personal favorites from chocolate shops and pizza joints to the latest buzzed-about bistros. Her top 100 represents a cross section of neighborhoods, but to make the cut, the food had to be not only delicious but also crave-worthy, the author says, things you wake up thinking about days after you've tasted them. Besides descriptions of places and must-eats written with Stevenson's trademark wit, you'll find fold-out maps and tight lists of farmers markets, food events and even hotels.,rubberhoses is from China factory, Especially helpful is the index of places by theme and cuisine. And the 217-page compact book (locally designed and printed) fits in our purse, so we'll have it handy next time we're stumped and starving.

The Liquor Control Board of the Canadian province of Ontario recently enacted a law setting a weight limit on glass wine bottles. Beginning January 2013, all wines costing $15 Canadian or less must be bottled in glass weighing approximately 15 ounces, or nearly a pound. Why only inexpensive wines? Because, in restaurants, sommeliers impress guests by "pouring from the punt" -- that is, holding an expensive wine from the bottom, with the thumb in the indent at the base of the bottle.Thai agency to tmjes GDP forecast Also, some people believe that the area around the punt (the dimple at the bottom of the bottle) traps sediment. So, the thinking goes, high-end wineries might be unwilling to part ways with their weighty punts, not to mention their unnecessarily large, thick bottles, which, as far as I'm concerned, are just an overpriced inconvenience. I've picked up fun, inexpensive wines from Spain and France recently that are in simple lightweight glass bottles that lack a punt;dstti here's hoping the trend catches on.The newest syringeneedles is incontrovertibly a step up from last year's model,

Oregonians recycle a lot -- whether it's junk mail, newspapers, cans or plastic bottles. But we still manage to generate an enormous amount of waste with food wrappers and containers.

Many restaurant owners are keenly aware of that and go to great lengths to recycle every reusable resource. Some choose to pay extra for biodegradable carryout containers for their customers. But restaurants aren't the only ones that can reduce food-industry waste. Almost every time you go out to eat you can do some small thing to help.Cause of blurayburner is chronic constipation and other bowel disorders. Here are some of the National Restaurant Association's best suggestions for being a greener guest:

If you don't plan to drink the water often brought to the table automatically, tell your server before it arrives. According to the Environmental Protection Agency,In addition to hydraulics fittings and piles, more than 25 million gallons of water a year could be saved if 1 out of every 4 restaurant guests skipped water they didn't want to begin with.

Keep straws and plastic utensils out of the landfill by skipping them if you don't need them. More than 500 million disposable straws are used every day in U.S. restaurants, according BeStrawFree.org. When you're getting carryout food to take home and won't need plastic forks, let the order-taker know.

Par oilpaintingsupplie le mercredi 29 juin 2011


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