But one area where the city is less developed is barbecue, not in quality so much as quantity: The places we have tend to be excellent, but number few. So, when news arrived this summer that Austin's La Barbecue was opening a Portland offshoot, there was plenty of excitement. Originally planned as a brick-and-mortar, Lil' Barbecue instead landed this October at Woodlawn cocktail bar Tough Luck. Seven days a week, diners can find brisket, sausages, pork ribs, and vegan "beet ends."
It's no secret that professional chefs often prefer chicken thighs over chicken breast. In an interview, Panda Express culinary director Jimmy Wang explained why the chain only uses dark meat in its orange chicken. "In authentic Chinese cuisine, dark meat chicken is often preferred over white meat for its depth in natural flavor, texture, juiciness, and ability to take on flavor of the marinades," he says.
One of Ramsay's most-suggested cooking tools is a versatile classic, the nonstick frying pan - but only if it's oven-ready. In a video on his YouTube channel, Ramsay suggests, "Look for an oven-proof frying pan with a metal handle if you want to cook like pros." Here, he points out that the oven-ready design not only allows you to cook on the stovetop but also to finish seared dishes in the oven.
