If you think cooking in your kitchen during summer's hottest months is torture, then imagine broilers, fryers, and skillets going full blast in a space the size of a hallway—in 100 degree weather. That's what many of Portland's infamous food trucks have to endure this week as highs tip into triple digits, excluding the heat coming from their cooktops. And those temperatures are forcing trucks to change hours or even close.
According to local TV station KGW, Portland food trucks already suffered a blow this winter when especially cold temperatures—which dipped into the 30s and brought several inches of snow—also forced them to shutter. (In fact, one food truck told the TV station it closed for 20 days last winter.) Now, weather forecasts show at least a week of temperatures in the 100s, with a high tomorrow topping 108 degrees.
Tight Tacos, a popular spot that parks on the corner of Southeast 39th Avenue and Belmont Street, will modify its hours this week: instead of staying open all day, the truck will open from 6 p.m. to 11 p.m. only. Its owner Reggie Ballesteros explained to KGW that inside the truck, "we grill all the meats and the fresh tortillas and with the pastor machine, it's like a flame thrower." Inside where they cook, "it gets to 120, 130 degrees here and you can't escape it," Ballesteros said. "You get a line of people wanting food and you can't get away from it—you just keep cooking."
Even ice cream trucks can't escape the heat this week. One—Scoop—told KGW that despite being surrounded by cold, sweet treats, it still gets hot inside thanks to the weather and a waffle maker. "It's a metal box," Scoop owner Sean Sitton told the TV station, "so it's going to get hot. [And] a little claustrophobia sets in."
Scoop, which parks at Northeast 42nd Avenue and Killingsworth Street, will close tomorrow and Thursday because of the extreme weather forecast, Sitton said.
Johanne Killeen and George Germon use a prosciutto bone, a traditional Italian staple, for their heartyvegetable soup at Al Forno in Providence, Rhode Island. A Tuscan cook would advise you to save it in your freezer to use again for your next minestrone. If you can't find a prosciutto bone, substitute 1 pound of smoked ham hocks. Shred the meat from the ham hocks and add to the soup before serving. Warming Soup Recipes
In a bowl, cover the beans with water and let soak overnight. Alternatively, in a saucepan, cover the beans with water and bring to a boil over moderate heat. Remove from the heat and let soak, covered, for 1 hour.
Drain and rinse the beans. In a large enameled cast-iron casserole, combine the beans and the prosciutto bone with 10 cups of water. Bring to a boil over moderately high heat, then reduce the heat to moderately low and simmer until the beans are tender but still intact, 1 1/2 to 2 hours.
Meanwhile, heat the olive oil in a large saucepan. Add the fennel, onions, celery, leeks and carrots and season with kosher salt and black pepper. Cook over moderate heat, stirring frequently, until the vegetables are softened, 15 to 20 minutes. Add the cabbage, bay leaf and 1 teaspoon crushed red pepper and cook, stirring, for 5 minutes.
Add the sautéed vegetables to the beans with the thyme and rosemary. If necessary, add more water to cover the vegetables. Bring to a boil over moderately high heat, then reduce the heat and simmer until the cabbage is tender, about 30 minutes. Season with salt, black pepper and crushed red pepper. Discard the prosciutto bone. Ladle the soup into bowls and serve with the Parmesan and Tuscan Kale Pesto.
The master data and company information relative to the owner of this portal and the information contained therein are provided below
At the firm of Giuseppe Brunelli, Notary in Perugia enrolled with the Board of Notaries of the District of Perugia – Via Martiri dei Lager, 78.
The activities representing the corporate purpose are inherent to the distribution of all agricultural and food chain products, including the taking on of agencies, mandates, dealerships and agents, activities to be carried out through the management of a “Cloud” sharing IT platform and, more generally, the design and development of high-tech and innovative application software.
The project involves the creation of a management/logistics/supply system for the chain that can ensure traceability of agricultural and food products for the companies belonging to the Group. With respect to these companies, Grigi Alimentare manages the sale of products of all companies to the GDO, Horeca and catering companies (canteens, self-service, etc.). Therefore, Grigi Alimentare acquires orders from its clients and sends them to the various companies of the group, each with specific product expertise.
For complete management of the orders and the flow of data for the traceability of the orders and the products, each company of the chain will be equipped with a station to access the Grigi Alimentare IT system. Therefore, each company with access to the Grigi IT system may: – view customer orders within its competence and possibly print them to insert them in its IT system – Update the status of the order by inserting the expected delivery date to the final customer. – Issue the goods delivery document based on the orders, with either the accompanying invoice or the delivery note. The document will be printed with the Logo of each company within the chain and will be sent to the GDO with EDI instruments or through certified email if required. Obviously, the Invoice will not be accounted on Grigi Alimentari as it is, in all respects, an accounting document issued by the production chain company. – When entering the delivery document, each company will enter all the data related to the product delivery batch with the qualitative and significant production data that it wants to highlight and make public to the final consumer, as detailed in the following paragraphs. We expect to profile access to the data so that the operators of each chain company can only access the data of their competence. Therefore, for example, each operator can only view the products of the company to which it belongs only view the orders belonging to the company, etc.
GRIGI DANIELE, for the purpose domiciled at the head office – as co-director and the legal representative of “Società Agricola Benedetti & Grigi Limited Liability Company”, an Italian company based in La Polzella, Montefalco (PG), fully paid share capital of Euro 10,000.00, tax code and registration in the Register of Companies of Perugia 03405620547, Economic and Administrative Index PG-286916 – as Chairman of the Board of Directors and legal representative of the company “Grigi Società Agricola Srl”, an Italian company based in Bastia Umbra (PG), Via Enrico Mattei 38, fully paid share capital of Euro 1,550,000.00, tax code and registration in the Register of Companies of Perugia 02998490540, Economic and Administrative Index PG-256561
CLERICI ANDREA, for the purpose domiciled at the head office, who intervenes herein as the Sole Director and legal representative of “ALIVERIS Srl”, an Italian company based in Foligno (PG), Via dei Franceschi 38, fully paid share capital of Euro 153,000.00, tax code and registration in the Register of Companies of Perugia 02463020541, Economic and Administrative Index PG-218819
PRAGLIOLA CLAUDIO, for the purpose domiciled at the head office, who intervenes herein as the Sole Director and legal representative of “Allevamento e Fattoria Casetta Rossa Società Agricola Srl”, an Italian company based in Presenzano (CE), Strada St.Venafrana Km.3+300, fully paid share capital of Euro 12,000.00, tax code and registration in the Register of Companies of Caserta 03139020618, Economic and Administrative Index CE-220953.
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View the certificate of registration to the Registrar of Companies under the “Innovative Start-up” section