A couple of weeks ago I got a text from my connection. “The new stuff is in, usual order?” “ Does it include the new Lemon-Ups?” I replied.  “Yep” was the response I got, “Meet me in the parking lot of Freddy’s tomorrow at 5:30.”

The next day I picked up my order of 18 boxes of Girl Scout cookies.

Every year I embark on a research project with my analytics team at work. With dubious statistical discipline, we attempt to determine the best alcohol and Girls Scout pairings. I refer to our methodology as dubious, only in that the variables on the alcohol side of the equation are potentially unlimited. 

This year more than 20 beverages were handpicked by the research participants and ranged from Mexican-style lagers, to dark beers, craft ciders, vodka and scotch. Each participant chose their own pairings and recorded a score from zero to 100. Pairings that scored under 20, often induced nausea causing the participant to withdraw from additional tastings. Scores over 80 indicated that this would be a tasty snack, that they would gladly have again.

Outliers were eliminated and all considered pairings must have had at least three participants record scores for that pairing.


Summary of Results:

  • 96 different booze and cookie combinations were attempted over more than 300 documented taste comparisons
  • The most sampled beverages were Quarenta Tres, Guiness and a Rioja
  • Trefoils were the most sampled cookie with 27 taste tests completed
  • S’mores and Samoas were the favorite cookies with their taste test scores averaging 75 points
  • Quarenta Tres, the vanilla flavored Mexican liquor was the best scoring beverage at 69 points average, followed closely by Fremont Brewing’s Dark Star Oatmeal Stout with 68 points
  • The most consistently scored combination was Quarenta Tres with Samoas with a range in scores from all tasters of only 3 points.
  • The most divisive pairings included Rioja and Thin Mints with a range of 70 points, Fantastic Voyage Milk Stout and Toffee-Tastics with a range of 70 points, and Son of Man Cider and Trefoils with a range of 84 points.


And the winner of best pairing . . . Quarenta Tres and Samoas, for an average score of 93.

Quarenta Tres’s popularity also caused it to tie for second, pairing with S’mores for 83 points. Fremont Brewing’s Dark Star Oatmeal Stout also paired with S’mores for 83 points.


In a comprehensive evaluation of adult beverages and Girls Scout cookies, dark beers paired well with the greatest variety of cookies.

In the name of science about a dozen of my co-workers and I conducted a study paring 15 beverages with all eight varieties of Girls Scout cookies available in Portland, Oregon. Our tasting panel scored the pairings on a scale of 1-100. A score of less than 20 indicated that the paring likely generated nausea. A score of over 80 indicated that the taster would likely enjoy this pairing at home. Beverages were a potluck assortment of beer, wine, cider and liquor.

Key Findings:

  • The top pairing was Coconut Porter with Samoas. Tasters gave this paring an average score of 92. In their tasting notes, they wrote that the chocolate in the cookie brought out the richness of the beer and the coconut in both tied the two together.
  • Brandy paired the worst with Girl Scout Cookies and had an average score of 48. The pairing of Toffee-tasctics with the brandy received a score of 20, and resulted in one taster saying “I can’t do this anymore.”
  • All four dark beers, Guinness, a nitro stout, a coconut porter and a vanilla oatmeal stout did well with average scores above 70.
  • Surprisingly, Thin Mints were the easiest to pair. All Thin Mint pairings averaged a combined score of 75. Baileys and Adelaide’s Coconut Liquor both received scores in the high 80’s. Pinot Noir also snuck in as a great Thin Mint pairing with a score of 83.
  • Toffee-tastics were the least liked and only paired well with vodka and hard cider.

Best Pairings
Best Girl Scout Cookie Pairings

Worst Pairings

There were some unexpected surprises. For example, our tasters really liked Arbor Brook’s 2016 Pinot Noir with Thin Mints. Tasters felt that the wine went well with the chocolate and the mint faded into the background for a pleasant aftertaste. Apple cider, which did not pair well with most items, did really well with the Toffee-tastic. “It tasted like apple pie,” said one participant. Not surprising, Maker’s Mark Bourbon, went pretty well with everything.


I haven’t touched this site in about 18 months. So what would bring me out of food blogging retirement? There really should be air quotes around “food blogging.” What would be so fantastic, so mind blowing that I’d try three different passwords before I remembered how to log in?

The food at Feast was pretty great as usual. Jose Chesa made a fabulous duck escabeche with avocado, served in a waffle cone. Maya Lovelace’s fried chicken was incredible as always. But the real revelation . . . was a product that I never knew I needed, but have been missing since my first pint of Cherry Garcia in 1991.

Back then, I was sitting in the first floor of the commons room watching a movie, probably David Lynch, and sadly observing my half-eaten pint slowly melt. It wasn’t that I couldn’t finish it, it was just I wanted it to last at least part way through the movie.

Skip ahead another four years and a few hundred pints and I’m sitting on the couch watching TV with my now wife, passing a pint of Haagen Dazs Dulce de Leche back and forth while watching Buffy the Vampire Slayer. It’s a cold Portland evening. We have a blanket over us, are all cuddled up and maybe a fire in the fireplace, but our hands are freezing from the cold carton of ice cream.

A few, make that many years later, we’re at Feast, Portland’s premier food event. Some of the best chefs in the U.S. are here.

And so is Tillamook Ice Cream.

And they are giving away ice cream cozies.

Perfectly sized foam and fabric insulators shaped to nestle a pint of ice cream in their temperature neural embrace. They keep your ice cream cold and your hands warm. I may never eat ice cream the same way again.


It’s difficult to come up with a list of the best things you ate if you haven’t been taking notes at every meal, but this is what I remember really enjoying in 2014 . . .

Pork Chops aren’t your typical Argentinian steakhouse fare, but the ones at Ox are perfectly brined, crisp around the edges and have just enough smokiness from the grill. Their clam chowder, and Argentinan steaks are delicious as well.

Bacon bleu cheese tots at Providence Park. Tater tots with bacon, bleu cheese, onions, tomatos are good, but eating them with a next to you, surrounded by the Timbers Army, all while watching your favorite team in their first home game of the season tastes pretty good.

On the tiny Island of Providencia off the coast of Colombia, are a couple of beach shacks serving fresh seafood. There are only a few restaurants on the island, so the locals come by motorbike, ATV and  horseback to grab their lunch along side the few dozen tourists visiting the island.  The restaurants open for service about 30 minutes after the fisherman drag their boats on to the beach with that day’s catch. After having the beach all to ourselves in the morning, we walked up to El Divino Nino, grabbed a wobbly table in the sand and proceeded to eat fresh lobster, conch, black crab and fried fish all for a few dollars.plato mixto

Lang Baan was not only the best Thai food I had all year, it was probably the best restaurant meal I ate. 12 beautifully structured dishes served over nine courses in the backroom of a Thai restaurant hidden behind a bookcase and a meat grinder. All this for half the price of Roe.

Lang Baan gave us intricately composed Thai food from 300-year-old royal palace recipes. On the more casual end of the Thai spectrum, Marc and Brook threw some rice in a bowl and  covered it in green curry and it was good. Our friends have been spending years perfecting their coconut-based chicken curry. They travel all over Portland to find the ingredients and then spend hours putting it together in what may be a perfect one-bowl dish.  It didn’t hurt that we were there to watch the Timbers play on TV and they won 5-0.

In late November, we flew to Budapest to meet up with friends that are traveling around the world. On our first night in Budapest we stumbled across a night market. There were picnic tables and booths selling beer, grog and food. A band was off to one side covering American pop hits. We grabbed a table and sit down to our first meal together since our friends left Portland in March. We each picked out a food booth we want to try. I went for a cart that’s grilling non-recognizable meat and onions over a charcoal grill and stuffing the meat into folded flatbread. The flat bread was baked in a cast iron oven next to the grill. After stumbling through my order in English (my Maygar is not very good), I chose a goose meat sandwich with cheese and something like sour cream. The goose was rich and moist, the bread warm and fluffy. It may have been one of the messiest sandwiches I’ve ever eaten, but it taste really good enjoyed with friends under the dark cold Hungarian sky.


I tried a new technique tonight for making hot chocolate. The best hot chocolate is done in a sauce pan with a stick blender, it comes out creamy, and frothy. However, most of the time breaking out a saucepan and waiting for the milk to heat up isn’t worth it, so we just stick a mug in the microwave. Microwaving  hot chocolate often  leaves bubbles of powder that never dissolve no matter how much you stir it.

When cooks are blending flour into a sauce, they always make a roux first or a slurry first. Roux and slurries blend flawlessly into hot liquids. So this inspired me to try making a slurry before heating the whole mixture up. It worked out great.

Place the powder mixture into a mug and add roughly  2/3s as much milk. So if you use three TB of cocoa, then use 2 TB of milk. Mix this into a thick paste, until it is evenly blended. Then fill up the rest of the mug and place it in the microwave. When its done, all you need is a quick stir and all the powder will dissolve evenly.

After a year of exhaustive research, eating somewhere between two and four meals a day,  I can say I’m qualified to develop a list of 2014 food trends.

It’s inexpensive to make, it’s stuffed, it’s creamy, it seems exotic. It has all the traits of being a huge hit. You can even bread it and deep-fry it. I expect this cream-filled mozzarella ball will show up on as many Italian menus as fried calamari. This last summer it started showing up as part of caprese salads, but chef’s will find a way to get more creative. Burgers? Deep fried burrata?

People have been talking about Korean food hitting main-stream America. But thanks to TV, every Iowan knows what a bulgoghi taco is. Next up, Korean dishes making it into non-Korean restaurants and or Korean restaurants making it into non-Korean neighborhoods. On the coasts you are starting to see dishes like bibimbap show up in top restaurants.

Not gourmet flavored popcorn, but popcorn as an ingredient. Popcorn goes great as a garnish on soups. It’s a versatile ingredient that can add texture, crunch or starch. In Ecuador and parts of Peru, it’s the traditional accompaniment to ceviche. Popcorn won’t be a s big as burrata this year, but it will start making more of a presence.

Menus will continue to get shorter. More new restaurants will focus on a specific niche, instead of offering a variety from a given cuisine, chefs will specialize in just one dish, in three to four variations.

Vegetable Entrees
Vegetarian dishes aren’t anything new, but in most places, a non-meat entree is focused around pasta, bread or rice. 2014 will see the move toward vegetables treated like the focal point. Non-meat entrees won’t just be salads and starches.

People are back to work in the U.S., many are spending money again, tired of penny-pinching and willing to spend a bit more on food. Restaurants will add a 2nd , even a 3rd extravagant item to their menu. Consumers who restrained from luxury, except on special occasions will start to be a bit more open-walleted when it comes to date-night.


Favorite Food Hacks

I picked up a few tricks in the last couple of months. Some of them are pretty good, but I’m not sure any meet the cupcake sandwich standard.

Pizza Leftovers
 My wife insists leftover pizza is best eaten cold. I disagree. It’s best eaten with a crisp crust, and just warmed through enough that the cheese is soft. To accomplish this, drop a cold slice of pizza into a cold skillet or frying pan. Set the burner to medium-high. and weight about 3-5 minutes until the cheese has softened and warm. The bottom of the crust will have a very thin crisp layer on it, and everything else will have just the right temperature and consistency.

Char Grilled Streak
 Looking for a nice char on the outside of the steak like you would get if you could get your oven/grill/range to 900 degrees? Try roughing up the surface of the steak. Take a sharp knife and slice dozens of tiny scores, barely breaking the surface of the steak. the rougher you can get the surface, the more great little brown bits you’ll get at relatively low temperatures. You end up with a nice carmelized exterior without overcooking the steak.

Make Anything a Bowl
 For years I used upside down muffin tins to form a bowl-shaped crust for a favorite apple dessert. The recent bacon bowl TV ads inspired me to try a few more items.  You can take Japanese sticky rice, from it over the tin and you get a great rice bowl with a little bit of crispness around the edges. And no, you don’t have to buy the bacon bowl, as seen on TV, a muffin tin works just fine, but be sure to place a hotel pan or cookie sheet or  underneath it to catch the drippings.

Slicing an Avocado
This one seems super simple, but I see people slicing avocados wrong all the time.  Slice the avocado before peeling it. RUn you knife through the meat just until the tip hits the skin. Don’t slice through the skin. Then just peel the skin back or run a large spoon between the meat and the skin.

Peel just About Anything
I’ve only tried this with potatoes and roasted chiles but I bet it works for many other things as well.  Steam or bake the item that you want peeled, then drop it in an ice bath.the peel usually slides off cleanly in one big sheet.