Here's some of the recipes I came up with at my work:
[p class="MsoNormal"][st1:place w:st="on"][st1:state w:st="on"][span class="Style11pt"][b style=""][i style=""][span style="font-size: 10pt;" arial="" black="" ;=""]TEXAS[/span][/i][/b][/span][/st1:state][/st1:place][span class="Style11pt"][b style=""][i style=""][span style="font-size: 10pt;" arial="" black="" ;=""] STREET[/span][/i][/b][/span][span class="Style11pt"][b style=""][i style=""][span style="font-size: 11pt;" arial="" black="" ;=""][span style=""] [/span][span style=""] [/span][span style=""] [/span][span style=""] [/span][span style=""] [/span][/span][/i][/b][/span][span class="Style11pt"][span style="font-size: 10pt;" arial="" black="" ;=""][/span][/span][span class="Style11pt"][b style=""][span style="font-size: 10pt;" arial="" black="" ;=""][o:p][/o:p][/span][/b]
[span style="font-size: 9pt;" comic="" sans="" ms="" ;=""]Smoked Beef Brisket, a Roasted Vegetable Medley consisting of Green Bell Peppers, Yellow Onions, and Quartered Mushrooms, Roasted Garlic, Bourbon Honey BBQ Sauce, Mozzarella, Provolone, and Tillamook Cheddar[/span][/span][/p][p class="MsoNormal"] [st1:place w:st="on"][st1:state w:st="on"][span class="Style11pt"][b style=""][i style=""][span style="font-size: 10pt;" arial="" black="" ;=""]IDAHO RANCH[/span][/i][/b][/span][/st1:state][/st1:place][span class="Style11pt"][b style=""][i style=""][span style="font-size: 11pt;" arial="" black="" ;=""][span style=""] [/span][span style=""][/span][span style=""][/span][span style=""][/span][span style=""][/span][/span][/i][/b][/span][span class="Style11pt"][span style="font-size: 10pt;" arial="" black="" ;=""][/span][/span][b style=""][span style="font-size: 10pt;" arial="" black="" ;=""][/span][/b]
[span class="Style11pt"][span style="font-size: 9pt;" comic="" sans="" ms="" ;=""]Smoked Bacon, Roasted Yukon Gold Potatoes, Caramelized Red Onions, Fresh Green Onions, Ranch Sauce, Mozzarella, Provolone, and Tillamook Cheddar[/span][/span][/p][p class="MsoNormal"]But this guy,[/p][a href="vny!://www.apizzascholls.com/"]vny!://www.apizzascholls.com/[/a]
is the acknowledged pizza master in Portland. Amazing amazing dough that takes three days to make and is cooked in a 900 degree oven (twice the usual). It tastes like french bread, rich and chewy with a crunchy outside. And the toppings are good too, but you are only allowed a certain amount of toppings. Best of all he's right around the corner from my house.
Apparently this guy's no slouch either, but I've yet to eat there:
[a href="vny!://www.kensartisan.com/pizza.html"]vny!://www.kensartisan.com/pizza.html[/a]
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