Tipsters at PortlandFood.org point out the opening of the intriguing-sounding EC Kitchen on SE 82nd Ave., which reportedly makes its "Chinese Sausage, Taiwanese sweet sausage, BBQ pork, beef shank, and Chinese bacon" all in-house. (A liquor license application filed earlier this year by owner Yue Ho asked for permission to import a "Chinese grain liquor of 50 percent or more alcohol by volume," to be used "as one of the [sausages'] main spices.") If anyone's tried those boozy sausages, you know what to do. [PF.org]
