What's it like? "It's tasty and cheese-like, but just to be clear, no one is going to mistake it for real cheese," says antennastoheaven. "It is creamy and works very nicely on sandwiches or crackers. I have seen reports from others online that it is nice heated up but I have not yet tried it that way." antennastoheaven has had all three flavors, and prefers the smoky cheddar variety.
"Lots of threads discuss which 'x' is the most authentic and decry how a cuisine gets dumbed down to suit the tastes of the locals who clearly can't appreciate the 'real deal.' I have to wonder how long a business serving the 'real deal' would last if the locals didn't want to eat it? Case in point: Japanese curry. I like it and I also like Indian currys, but they're totally different flavor profiles suited to their particular customers. Do Indians in Japan think Japanese curry is 'dumbed down' to suit the locals?" - monkeyrotica
"[W]hen it comes to things like baguettes or any sandwich made in a long thin shaped loaf—I think Americans would refer to them as 'subs'—I know it looks sophisticated or whatever, but when you order one at a shop, the 'dramatic diagonal slice in half' just. doesn't. work. I had a girl do it with a proud flourish the other day and I had to chuckle as I walked away, because she'd done the diagonal cut just so darn dramatically that half the filling had fallen out, and for several bites all I was eating was very pointy bread." - raisingirl
It's tough to get a real Cajun-style crawfish boil in the Boston area, but Nolapants has found a humdinger: "I've spent a lot of time in New Orleans, and the boiled crawfish at Brother's Crawfish were some of the best I've had outside of Louisiana, and easily the best I've had in Boston (although I realize that might not be saying much)."
The owner gets daily deliveries of live crawfish from Louisiana; Nolapants says they have "relatively soft shells and tasty tail meat." They come with three different sauces: Asian Fusion (the hottest variety), Cajun Calm (typical Cajun spices), and the Oriental Express (garlic, onion, butter, and scallions).
"The boil had a lot of flavor and good spice with a subtle—and somewhat unexpected—sweetness. The heat was definitely there, but not overwhelming. The owner told us that if they weren't hot enough he'd be happy to add some more heat the next time we're there."
The crawfish are $10 a pound, and the boil includes corn, andouille, and red potatoes. The place seats about 20, and it's clean but rather plain. That doesn't seem to bother the crowds already filling the seats, though.
Brother's Crawfish [Dorchester]
272 Adams Street, Dorchester
Longing for a little taste of what he experienced on a trip to Belgium, wizardofnod asked where to find the best beers on tap. And the hounds answered:
"In Brookline, Publick House is a mecca for Belgian beer," says Mr Bigglesworth. "Up the road, their [sister] restaurant American Craft is a better choice, with an extensive draft list. Ask for the GM Chris—he'll absolutely steer you in the direction of great beer. Even better, save your receipt and go next door for 10 percent off at Provisions, their beer store."
trufflehound favors the Armsby Abbey in Worcester, which "has a large selection of Belgian beers on tap and in bottle. Great, locally sourced food too."
Publick House [South Shore]
1648 Beacon Street, Brookline
American Craft [South Shore]
1700 Beacon Street, Brookline
Publick House Provisions [South Shore]
1706 Beacon Street, Brookline
Armsby Abbey [MetroWest]
144 Main Street, Worcester
Discuss: Just Back From Belgium
Diary of a New Food Truck Owner is an ongoing series where we talk with Meg Hilgartner and Siri Skelton, owners of a fledgling San Francisco mobile soft-serve ice cream business called Twirl and Dip. In this first entry, Meg describes wrangling a 500-pound industrial soft-serve machine, and having to throw away the results of most of their recipe-testing sessions. READ MORE
The waffle is incredibly versatile, a very "forgiving food," says moh, that goes with "whatever you feel like eating that day." Some of the best waffle toppings are the most traditional. TheSwedishFish prefers "thin, crispy waffles with heaps of maple syrup, or strawberries and whipped cream," and ipsedixit likes waffles topped with a poached egg and some bacon. kermit gets a little more daring with "thinned out nutella, banana slices and toasted walnuts or pecans," or lingonberry jam with whipped cream.
Emme really gilds the lily. She makes maple taffy, cuts it into little pieces, and stirs it into waffle batter. "My ex loved a ricotta and sometimes blue cheese waffle with a caramelized fig topping," she says. moh loved waffles smeared with passion fruit butter in Hawaii; or try chestnut purée, raspberries preserved in brandy, or caramelized apples in rum butter. And dijon offers a family favorite: "Try sprinkling cheddar cheese on top of the waffle before closing the top iron. Crispy brown cheese, fine with real maple syrup."
Most hounds have a mental burger map of their vicinity, with landmarks placed at tried-and-true locations. But even though you may be loyal to those old friends, sometimes you're just in the mood for something different. Board picks for unusually good burger-slingers include:
• Kingston Station: "[H]ow can you go wrong with bacon, cheese, and a fried quail egg," asks Karl. He also recommends the truffle fries appetizer, a "massive bucket of deliciously salty crisp fries with some melted cheese on them and an awesome aioli to dip them in."
• Wild Willy's, which Dan Boston says straddles the boundary between fast food and gourmet burgers, with six-ounce patties that are neither too decadent nor too stingy. You can order standard or grass-fed (Dan always opts for the grass-fed), and it's cooked to order, with fine toppings like locally grown tomatoes and Vermont cheddar: "There is nothing particularly noteworthy about the burgers. They are not made of short ribs, stuffed with foie gras, or topped with truffles. It is just a really good solid burger for $6-$7," says Dan.
• Sel de la Terre, which continues to dazzle hounds with its offering: "The flavor of the beef is outstanding, cooked to perfection, and with a great crust," says Soxfan49, who found out in a chat with the chef that the beef is sourced from a single farm in Maine. The burger's served with cheddar, grilled onion, and pepper rémoulade.
Kingston Station [Downtown]
25 Kingston Street, Boston
Wild Willy's [MetroWest]
46 Arsenal Street, Watertown
Sel de la Terre [MetroWest]
1245 Worcester Street, Natick
Discuss: Recent Burgers
"I welcome all of the skepticism that this recommendation will garner, but as a child of New Yorkers who has spent many a car ride home from NYC with a cooler full of corned beef, pastrami, bialys, pickles, nova, and whitefish salad, you have to trust me when I tell you this. We continue to bring all of those items home from every trip to NYC with one exception. We now get our whitefish salad at Costco. Yup, Costco. Seriously." - BJK
"Can't tell you how many times over the years I've been pressured to try ribs and I always say that I just don't care for them.... Today, once again. the pressure, this time a takeout from Mrs. Jones.. I have to say sometimes it's good to give in to peer pressure." - Pegmeister
"The small fruit plate is the best we've seen—mix of tropical, berries, seasonal—all very ripe—really goes nicely with the piles of grilled mashed." - Bob Dobalina on brunch at Ball Square Café
A white strawberry that tastes like a pineapple? We have seen the future, and it is small, flavorful, and boasts bright red pips. The British supermarket chain Waitrose will be selling pineberries throughout the berries' five-week growing season, and explains them as follows in a piece in the Telegraph:
"The pineberry originated in South America as a wild variety of strawberry but was threatened with extinction until seven years ago when Dutch farmers began growing it commercially, according to the retailer."
By Iso Rabins
Iso Rabins of forageSF is guest blogging for us every once in a while. Read his last post on his underground restaurant. Follow him on Twitter @forageSF.
You’ve probably had escargots. Delicious, aromatic, filled with garlic, perhaps complemented by a nice glass of Pinot Gris. What many people don’t know is that American garden snails and escargots are nearly the same thing (different species, same genus), and taste similar. If you really want to eat local, take that small mental leap and turn garden pests into haute cuisine. Here's how to do it.