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  • Did you wanna have a little egg roll?

  • Oh, a little egg roll?

  • Just a little.

  • Ouch.

  • That's okay, you could bite me.

  • I'm tough.

  • Can't believe this is going on tv.

  • Portland has caught the eye of the world for

  • being playful, bike-friendly,

  • and of course, a little bit indecent.

  • Cuisine has been at the forefront of its acclaim.

  • Here, strange is the new normal, punk isn't dead,

  • and the hippies aren't passé.

  • Welcome to my new home, Portland,

  • where it's cool to be weird.

  • The city of Portland is renowned for its wild and

  • wacky flavor combinations.

  • It's no wonder that Salt & Straw has been so

  • successful here.

  • By putting bizarre ingredients together in

  • its ice cream.

  • I'm headed to their factory to try

  • my hand at making a few of their favorites.

  • The cool thing about ice cream is,

  • it's something that everyone's always like,

  • excited about.

  • You can't be sad while you're eating ice cream.

  • So, it allows us almost to use our ice

  • cream kind of as a platform.

  • To really showcase these various ingredients that

  • other people might not expect in ice cream.

  • So, I've heard all about your

  • crazy flavor schemes.

  • What are we making today?

  • Bone marrow with smoked cherries.

  • I'm a huge fan of bone marrow.

  • Did you, like,

  • read my mind before picking this flavor?

  • To start, actually,

  • we should just get the bone marrow in the oven.

  • We're gonna cook them just really lightly.

  • And then, scrape them clean.

  • In the meantime,

  • I think we should work on the cherries.

  • We'll pit them and then smoke them.

  • So we'll put the fresh ones in.

  • We've had some in here for

  • the past couple hours that we'll take out.

  • Wow, what a beautiful color.

  • It's okay.

  • Oh.

  • Heaven.

  • Oh, oh it's so good.

  • Thank you.

  • You're a master of your craft.

  • I can already tell.

  • So this is bourbon,

  • along with a few different spices.

  • We're going to combine this with

  • the cherry juice.

  • And that's gonna be the flavor for

  • our ice cream base.

  • Wow, this looks incredible.

  • Hey, how long have you guys been open?

  • Three years now.

  • We started in a food cart.

  • We started with seven flavors.

  • Okay. And, people just started

  • coming and lining up and

  • we quickly moved into our shop.

  • The city has really kind of embraced us.

  • We've done just over 200 different

  • flavors in those three years.

  • This one in particular,

  • with the bone marrow, we made for

  • a meat festival actually, here in town.

  • So, it's really inspiring and like it's a cool city

  • to be in to learn from.

  • Ooh, wow. Those look cooked

  • to perfection.

  • I can already tell that these two flavors

  • are going to combine perfectly.

  • They will.

  • I promise.

  • Okay awesome.

  • I love to scrape bone marrow.

  • And here all we wanna do is just cook it down to

  • liquefy this marrow, and

  • then it should be ready for cream.

  • That's it.

  • So now we spin.

  • These are the ice cream machines.

  • We do all of our ice cream in five gallon

  • batches so it's really just small like, very,

  • very carefully crafted.

  • I'm just gonna strain this to get all

  • the frickies out.

  • Okay.

  • The what?

  • The frickies?

  • Frickies?

  • The frickies. Is that

  • a scientific term?

  • The grizzle?

  • Yeah, yeah, yeah.

  • This is the cherry juice.

  • The cherry juice with the...

  • Smoked sauce.

  • Here's the cream.

  • So that's bone marrow cream.

  • That'll flavor,

  • that'll give it that really dense rich base.

  • Put it in an ice cream machine.

  • You just pour it straight in.

  • Wow, the colors are so gorgeous.

  • Reminds me of, like, sand art.

  • I know, this is one of my favorites.

  • All right, so turn this thing on?

  • This is the start button right here.

  • This is where the magic happens.

  • We'll let it spin maybe five to ten minutes, and

  • then it'll be ready.

  • What about these cherries?

  • These will go in

  • after it's coming out of the machine.

  • Then stir them in afterwards.

  • Okay go ahead and start tossing them in.

  • Every couple of dollops.

  • Wow the texture looks so smooth.

  • It should just be that thick combination.

  • Wow. You wanna taste test?

  • Yeah.

  • Course I do.

  • Oh my goodness.

  • Dare I say,

  • this is the best ice cream I've ever had.

  • Mm.

  • I feel like I'm drinking bourbon and

  • eating smoked cherries.

  • You gotta pay attention to this ice cream.

  • It deserves a lot of respect because it's made

  • with a lot of love.

  • This is, this is what's up.

  • It didn't take long after moving here to realize

  • that Portland is a big town.

  • One of the weirdest things that cyclists

  • do here to work up an appetite is the late

  • night rite of passage known as zoo bombing.

  • So, I'm meeting up with veteran zoo bomber and

  • co-owner of A Better Cycle to find out what

  • it's all about.

  • What is zoo bombing, exactly?

  • Zoo bombing is a group of people that,we like to

  • get together on our Sunday nights, and ride

  • up to the zoo, and then start riding the bikes

  • all the way down the hill back into Portland.

  • So we can get on the Max again, and do it again.

  • You'll get everyone running from a regular

  • bike, to a double-decker tall bike, but

  • most of them ride little tiny kids bikes.

  • So, the smaller the wheels,

  • the more extreme it can be.

  • We're gonna take a ride through Portland, and

  • meet up with other zoo bombers at a MAX station,

  • where we can get a lift up to Washington Park.

  • The run starts near the Oregon Zoo and zooms down

  • the public suburban streets to the city.

  • It's not about who finishes first but

  • more about finishing without crashing.

  • Three, two, one, zero.

  • Oh. Good run.

  • Here we go.

  • Car!

  • Car!

  • So fun.

  • Right?

  • Yeah.

  • Now we're headed to The Roxy.

  • A local late night favorite that's been open

  • 24/7 for the past 20 years.

  • I have never experienced anything leggy about me

  • before.

  • I've never broken a speed limit on

  • a bicycle before.

  • Thank you Erin, appreciate that.

  • Because of Portland,

  • it opened the imagination Of a lot of people

  • over the world.

  • It's not just growing up and being an adult,

  • you're still growing up and

  • acting like a little kid.

  • And riding the little kids' bikes.

  • And riding little kids' bikes.

  • Exactly. We got some chili-cheese

  • fries here, with onion rings.

  • Oh, good. After you ride a child's

  • bike down an enormous hill and basically

  • risk your life for the sake of fun, this is

  • exactly the type of food you wanna eat, right?

  • About right.

  • Mm. Good.

  • Really good chili, greasy cheese.

  • Ranch if you like.

  • Oh yeah, ranch.

  • Oh yeah, ranch. Like, you gotta put

  • ranch on this.

  • Has anyone ever been ticketed?

  • It's really rare, not very often at all.

  • We've got a $20,000 statue erected for

  • us in the middle of downtown.

  • Like, I think we've got a little bit of

  • a safety cushion.

  • I mean, the police in press conferences stated

  • we let them police themselves.

  • Yeah. That's amazing!

  • I didn't know how much

  • fun it could be to bomb down a hill on a bike.

  • It's mostly fun because of the people, I think.

  • Passionate about their sport,

  • passionate about fun.

  • That's what Portland is all about.

  • Oregonians love getting naked.

  • So it comes as no surprise that

  • in the state of Oregon you

  • can put a strip club just about anywhere.

  • Portland has more strip clubs than any other city

  • in the United States.

  • You can offer full nudity and you can serve

  • whatever you want when it comes to booze.

  • The rule is,

  • since the state liquor laws are very strict,

  • you have to serve food with your alcohol.

  • This lends to a very exotic and exquisite

  • scene when it comes to dining inside the clubs.

  • And it's only

  • paralleled by the dancers on the stage.

  • I got a handful of cash from Vice.

  • Let's go make it rain!

  • My first stop has to be the Lucky Devil Lounge.

  • This place takes great pride in the variety on

  • its menu, both in the food and in the women.

  • But before I experience what the dancers have to

  • offer, I wanna meet with the chef, Luke Zimmerman,

  • and see what he has cooking in his kitchen.

  • I started working here because of the food.

  • And a lot of places do the bare minimum.

  • They'll have a can of pickled eggs and

  • a microwave.

  • And here we do a little more.

  • We'll do our mac-n-cheese.

  • It's our ,one of our most popular dishes.

  • Get a pat of butter in here and

  • then take some of the hot sauce there.

  • Sriracha?

  • Yep.

  • It makes Portland go around, it good.

  • Is this ready to go?

  • Yeah, that's ready.

  • Oh, man. That looks delicious.

  • You want some steak bites, too?

  • I mean, I'm always down to eat.

  • Nice, that looks really good.

  • So what's your favorite thing to cook in here?

  • Probably steak bites.

  • Cool. Have you had any like,

  • flaming accidents?

  • Occasionally, when I'm really busy,

  • I will flip this up on my arm.

  • Oh. But it goes

  • out pretty quick.

  • Okay, you're flame resistant.

  • Yeah, I've been doing it for a long time.

  • You won't find this anywhere else at a strip

  • club here in Portland.

  • And if I was working tonight?

  • That would like,

  • start me off in the right direction for sure.

  • I can't wait to eat it.

  • I just, I'm doing what they want me to do.

  • It's my job.

  • It's a hard life.

  • I just eat like a fucking pig all day long.

  • I get to see hot chicks take off their clothes.

  • And meet really cool people.

  • Lily was bad ass.

  • She had a big tattoo which I'm sure will hurt

  • like a mo fo, but she's a tough broad.

  • So the food at Lucky Devil was good,

  • it was really good.

  • I had a lot of fun feeding the strippers.

  • One of the girls was definitely into the mac

  • and cheese and she had it all over her face.

  • I hope she wasn't gluten free or

  • lactose intolerant.

  • Do what you do, girl.

  • If you're hungry you can have some food.

  • The blonde, her name was Raquel,

  • was definitely a carnivore.

  • I could see it in her eyes when

  • I was feeding her steak.

  • Do you love steak?

  • I can tell.

  • I look like one of those steak people?

  • You just, like, I don't know.

  • You need it!

  • All that jumping around.

  • I feel so weird eating at a strip club.

  • It's like, crazy.

  • I feel like such a man!

  • What'd you do before this?

  • I worked at a preschool.

  • At a preschool?

  • That's awesome.

  • Take all my money, girl.

  • All of it.

  • Just take it all.

  • I've seen all kinds of vaginas tonight, and

  • we're gonna go see some more.

  • We're gonna see some vegan vaginas now.

  • We are on our way to Casa Diablo,

  • the first vegan strip club in the world.

  • I'm interested in seeing their cuisine and

  • watching some more ladies get crazy.

  • And hopefully feeding them some vegan stuff

  • like broccoli, maybe some kale.

  • Only in Portland

  • are you gonna find a vegan strip club.

  • The meat is on the pole not on the plate.

  • It's all cruelty free.

  • Nice. I love it.

  • Making some food for you guys to sample.

  • Now I see this is like a bar type of cuisine that

  • you're cooking up.

  • Do you think you are converting other people

  • to veganism through your food here?

  • It's actually, like,

  • opened people's eyes to the possibilities of

  • how easy it can be to be vegan.

  • A lot of people think, vegan, that's just salad.

  • All you eat is salad.

  • And it's like, that's not true at all.

  • We have all the vegan junk food, bar food.

  • It's much healthier, but as you can see,

  • we still fry the shit out of a lot of things.

  • Yum!

  • I know how these are normally made, but

  • like how have you made these things vegan?

  • What ingredients have you changed?

  • Well, for the nachos,

  • instead of using dairy cheese,

  • we make the nacho cheese sauce here ourselves.

  • What do you make the cheese out of?

  • Nutritional yeast flake.

  • Okay.

  • Tapioca flour All right.

  • Soy milk, and secrets.

  • (Laughs) Magic.

  • The egg rolls are spring rolls, there's no egg,

  • we use a different wrapper.

  • With the tacquitos instead of using like

  • chicken or beef, we have filet curls, and then

  • with the burgers, well they're garden burgers.

  • This food is all for me.

  • All for me!

  • Tastes like meat.

  • Like, unidentifiable meat, but

  • meat nonetheless.

  • Mm.

  • It's good.

  • Where's my girl?

  • Hey there.

  • Come on over.

  • Good, how are you doing?

  • Good.

  • All right, so, we're gonna take this stuff,

  • these two.

  • And then, go do a lap dance.

  • Yeah, and eat some nachos?

  • Yeah. Are you down?

  • I haven't I haven't eaten yet.

  • Okay. All right, let's go.

  • What's your name?

  • I'm Margena.

  • Margena, I'm Gabby.

  • I think, we can pretty much do whatever we want.

  • We could do a lap dance and maybe,

  • I can feed you some of my vegan nachos.

  • Now, did you want me to take this off?

  • Of course I want you to take that all

  • the way off.

  • You crazy?

  • Oh yeah, feed me.

  • Mm. Is it good?

  • Ooh.

  • Oh yeah, am I allowed to touch?

  • Oh yeah.

  • Okay. Hello.

  • Wow you're hot.

  • All the best foods are dick shaped.

  • We don't need any dicks.

  • Whoa.

  • Oh wow wow.

  • My mouth's open for ya.

  • Wait.

  • What are we going to do?

  • Spread your legs.

  • Mm.

  • That was fun.

  • I can actually eat food upside down, I learned.

  • Did you try the sauce?

  • Give me some

  • nachos.

  • Are you hungry?

  • Mm. Best nacho I've ever had.

  • Oh my God.

  • Yeah. Your skin is so

  • soft it must be all the vegan foods that you eat.

  • The vegan diet definitely cultivates a nice booty.

  • Ready, I'm just going to make it rain like,

  • as much as possible.

  • That was the best lap dance that I've ever had.

  • Thank you so much.

  • Hm. Thank you beautiful.

  • Alright guys, I'm gonna go home and jerk off.

  • We're making wine in clay vessels,

  • the way that it was done for centuries.

  • My kids do time outs in these.

  • Oh my God, that's amazing.

  • I'm a huge fan of pinot noir.

  • You're in a good place for it.

  • It's good stuff.

  • We had this whole idea at Union Wine of kinda

  • pinkies down.

  • No bullshit.

  • Hopefully no bullshit.

  • Yeah. Yeah. You're more than welcome to spit on

  • my floors.

Did you wanna have a little egg roll?

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オレゴン州ガイド 第2部:ポートランドの奇妙な状態を保つ (Guide to Oregon Part 2: Keeping Portland Weird)

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    wythe5 に公開 2021 年 01 月 14 日
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