Talk:Pacific Northwest cuisine

Gourds?
Gourds??? Thankx Beeblebrox for sprucing this up. I didn't want to cause an edit conflict so I didn't simply remove it, but I gotta say, I've never seen gourds mentioned as an ingredient in NW cuisine. I didn't Google it to be sure, but I don't think it would hurt anything to remove it. Cheers! Katr67 (talk) 23:47, 16 August 2009 (UTC)
 * I've never heard that either and none of the sources mention them, so I took it out. Beeblebrox (talk) 00:16, 17 August 2009 (UTC)

Ideas for inclusion
Scandinavian and Basque cuisines, sourdough from Alaska, specific ingredients: apples, pears, marionberries, cranberries, filberts, Dungeness crab, Olympia oysters. Native American foods? Katr67 (talk) 00:24, 17 August 2009 (UTC)
 * Re: "small fruits, potatoes". What is a "small fruit"? It seems better to mention apples and pears specifically, and also potatoes don't seem to be common in the haute cuisine of the region, but they do grow a lot of them in Idaho, which many consider part of the PNW and in Alaska, the famous Yukon Golds are grown there. Katr67 (talk) 00:27, 17 August 2009 (UTC) I'm afraid my main source is experience, since I have lived in Idaho for many years, and now live in Seattle. Also, I don't know who started using a non-traditional cooking wood like cedar for planking salmon, but here in Ballard, ALDER is still king. They even sell alder smoked salt at the Ballard QFC.

Idaho has its own cuisine, and the cooking is tricky. Things seem simple, but it is so easy to make the hand grated russet potato hash browns with a soggy middle, or burn the edges. Stuff beef heart sounds terrible, but done right, is delicious. Frozen bing cherries, with stems on, must be thawed to just the right consistency. Everyone has a different Sheepherder bread recipe. This is whole whole unexplored branch of PAC NW cuisine. additions by Linde Knighton — Preceding unsigned comment added by 184.78.133.2 (talk) 20:07, 8 December 2014 (UTC)


 * Actually, the Matanuska-Susitna Valley produces potatoes among other things, but I'm guessing those don't get exported. I'm going offline for a bit if you'd like to implement some of those additions. There's probably more that could be gleaned from the sources that I've already added as well, I was just trying to get some proper sourcing for the article in place because it has sat here too long without any. (maybe Kachemak Bay oysters deserve a mention as well, I'll see if I can find a source later.)--Beeblebrox (talk) 00:40, 17 August 2009 (UTC)
 * I just noticed that one of the sources, the story from the San Fransisco Chronicle, does mention potatoes being served at "Dahlia Lounge" which is considered one of the key hotspots of this cuisine...--Beeblebrox (talk) 00:45, 17 August 2009 (UTC)
 * Thanks for checking. I don't have time to add anything right now. I wish I had a copy of Time/Life's American Cooking: The Northwest but I only have the cookbook, which is just the recipes, nothing citeable. Katr67 (talk) 00:57, 17 August 2009 (UTC)