13h neven
Normal Neven Mrgan

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neven That "i" is too cute. 18h

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neven Shakshouka, magnifying glass style. 1d

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neven Papas y kulen tacos. Kulen is a Bosnian salami spiced with paprika and garlic, so it serves as a chorizo substitute here. Topped with salsa verde, with a side of refried beans. 2d

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neven Broken albondigas bolognese—left with a surplus of meatballs in tomato/chipotle sauce, I doctored them up into pasta sauce. That tiny bit of mint on top may seem like a precious garnish, but it freshened up each bite. 3d

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neven Breakfast tostadas for the office! Fried 15 over-easy eggs in under 5 minutes 4d
  •   dwiskus One of these is actually Europa. 4d
  •   waferbaby Man, the new PDX carpet is *weird*. 4d
  •   june.ressinger ^^^ lololol 4d
  •   danielzarick These look wonderful! What kind of tortillas are those dark ones?? 4d
  •   danielzarick Blue corn? I've never seen them! 4d
  •   neven @danielzarick Yup. They taste like corn, but with a slightly different fragrance. Three Sisters also had a brown one that had a heady, rich scent. 4d
  •   tony Not gonna lie, every time you post a work food pic, I contemplate what would be involved in uprooting my life and moving across the country to try to get a job at Panic. 4d

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neven Tonight's torta de albondigas: loose meatballs in a tomato/chipotle sauce, served with guacamole and a bit of cheese. 4d
  •   ryhei Neven, can you share your method for pickling red onion? 4d
  •   neven @ryhei 1 red onion, thinly sliced; 1 cup of apple cider or red wine vinegar, enough to cover sliced onions; 1/4 cup or so sugar; 1/2 tsp salt; whole cinnamon, bay leaf, clove etc. Bring vinegar, sugar, and spices to boil, add onions, stir, set aside to cool. Store in jar for up to 30 days. 4d
  •   neven Different vinegars give you slightly different flavors. Use whatever "Christmas spices" you like, as long as they're whole (powdered stuff gives you a muddy, gritty pickle)—they should be aromatic, fragrant. Wait a day before eating. 4d
  •   mattdoucette @ryhei I've used @neven's recipe before and it is a winner for sure. 4d
  •   heatherarndtanderson "Christmas spices" is so lovely and evocative. (This torta looks spectacular, btw) 4d
  •   neven @heatherarndtanderson I wish I got a better pic of the filling, but since I canoed out the bolillo, it's all hiding inside. 4d
  •   ryhei @neven Thank you! 4d

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neven Olive's order: miso soup, seaweed salad, grilled squid tentacles. 5d
  •   curvyboom I'd get the same thing 5d
  •   ngaloppo Is this your favorite place for ramen or for Japanese food in general? 5d
  •   neven @ngaloppo Hm for casual, no-frills Japanese food, and a few specific dishes (okonomiyaki), yes. It's got good ramen, but Kukai is better. 4d

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5d neven
Hefe Neven Mrgan
neven Torta with spicy Serrano guacamole, mayo, cast-iron fried panela cheese, pickled onions. T-shirt idea: GRILL MORE CHEESE. 5d

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neven Pictures of sauce are dumb but hey I want the bragging rights. Figured I had to freeze at least a quart of tomato sauce while they're in season or I lose my Foodster License. This is romas, early girls, and heirlooms, hand-peeled, seeded, and crushed, cooked with bloomed garlic and Mexican oregano, a whole onion and carrot (thrown out afterwards), olive oil and butter. The three tomato kinds were added gradually, at different times, to build up a layered flavor, from jammy paste to fresh fruit. 6d
  •   crystald_ayala Tell me more 6d
  •   pwillen1 Why do you peel them instead of pushing through a chinois or tamis? 6d
  •   neven @pwillen1 I'd have to blend or food-processor them first, which destroys all texture (unless you chop them so rough, they won't go through the chinois anyway). And I like a rippled texture to my sauce. A food mill might do the job, but I don't own one, and we definitely don't have room for another huge kitchen tool :) 95% of the time I just blend canned tomatoes, but you can tell when you do it by hand. 6d
  •   pwillen1 Interesting. I'm new to this but I've been cooking, then straining. 6d
  •   neven @pwillen1 Nostrana's butter sauce is hand-crushed, and I can (or I fool myself into believing that I can) tell. There's just this perfect texture to it. 6d
  •   pwillen1 I was using that for pizza on Tuesday! A former cook there showed me. 6d

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neven 5 minutes before dinner time, Olive requests pizza. Christa: "I'm afraid we can't make pizza that quickly…" 6d
  •   neven Me: Locke_dont_tell_me_what_i_cant_do.gif 6d
  •   neven Indian paratha we had in the freezer, a quick sauce of puréed tomato mixed with ketchup, some fontina we had somewhere, Mexican oregano I was using at the time. It's a whole pizza that's shaped like a slice! 6d
  •   courtneyp we_have_to_go_back.gif 6d
  •   redsmanc Indian paratha, hahaha nice touch 6d

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neven Torta on a bolillo roll: hatch chile rajas y pollo con crema, mayo, heirloom tomatoes, pickled onions. The hatch turned out to be hot as hell, so I was thankful for all the creaminess here. 6d
  •   _catacombs When I make rajas it's either super mellow deliciousness or fire in the hole all night, dealer's choice. 6d
  •   neven @_catacombs Yeah even poblanos can get real hot, depending on the season. The hatches I got were "medium"—good thing I skipp the "hot" then. 6d
  •   ashponders Kinda like a Cemita? 6d
  •   neven @ashponders My understanding is that a cemita is a round, soft, sesame-topped, burger-type bun; tortas are *usually* served on flat, oblong telera rolls, but I've seen them done on these football-shaped bolillos too (where they usually have fewer layered and are more like a hoagie-type sandwich.) 6d
  •   neven *Layers 6d
  •   ashponders Yeah, indeed. But also Cemitas are usually pretty creamy type deals. At least most of the ones I've had? 6d
  •   neven @ashponders Ah, gotcha! I think I've only had grilled-meat cemitas, which were topped in a very "sandwichy" way. 6d
  •   granadosgarcia I'm in Mexico and this dish sounds and looks amazing! 6d

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neven Pizza margherita with fresh burrata instead of the typical mozzarella 7d
  •   tomburns interesting consistency on the tomatoes, do you crush by hand or use a mill? 7d
  •   sixfoot6 this is a fascinating Margherita choice to me; does the pesto base not overpower the subtlety of the burrata? 7d
  •   potjie I love you. 7d
  •   ccgus WHAT 7d
  •   jimcorreia Is that pizza white and gold, or blue and black? 7d
  •   conorporter I see what you did there. 7d

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neven Ahh the legemdary #pxdcarpet beloved icon f design , soon too be goenf 1w

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neven Zucchini shreds ("pasta") with chorizo verde, scallops, burned tomatoes, and Mexican oregano. A flavor combo learned from @grassapdx—it's fabulously pungent. 1w

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neven Avocado toast #3: olive oil, basil, tomato (from @foozmeat's garden) 1w
  •   neven (I feel a bit precious calling out the salt used, but Maldon flakes truly make a difference!) 1w
  •   clarko Maldon flakes are epic 🏾 1w
  •   wuch Loving this avocado toast series! 1w
  •   jimray Ah, that beautiful #pdxcarpet gone too soon 1w

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neven If I had to commute every morning, the only thing that would make it bearable would be the meatball bao from An Xuyen. 2w
  •   neven (D'oh the location is misspelled on Instagram. Bug report!) 2w

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neven Now that the Güero torta cart has closed its downtown location, I'm reduced to making my own tortas, like an animal. This one uses a bacon-fat-toasted telera roll from La Tapatia, freshly bacon-refried beans, roasted hatch chiles, shredded iceberg, avocado, pickled onions, crema, mayo. You want it. 2w
  •   tpoage Goodness Gracious. 2w
  •   stevyb I want it. 2w
  •   meowrey I want it so baaaad (stop making me say pornographic things to your sexy food!) 2w
  •   grujildo_rojas congrats on the proper spelling of Güero @neven :) 1w

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