StriperGuy's Profile
Why No Hound Raves for The Salty Pig?
Ate their with some hounds. Not very noteworthy. Snout to tail gone mainstream with all the adventure (and bones and chewy bits) taken out for you.
e.g. boneless pigtail (wtf) turned into little hocky pucks not too far removed from chicken mcnuggets.
Athan's in Brookline, sadly meh
Nuf said, I haven't been in 2-3 years, and only liked the one thang.
Middling chow at Moksa, and the Cocktail thing has Jumped the Shark
I do "Garden in a glass" myself with frequency... this was "mess in a glass."
Athan's in Brookline, sadly meh
Have you tried the chocolate "Jamaica" the only thing I like there, thought it's been a while.
Recommended pressure cooker?
Presto makes awesome cookers at 1/2 the price of Kuhn Rikon. And all of the parts are replaceable which is NOT true of KR.
Recommended pressure cooker?
Send the client a new pressure cooker. If you are the "Mercedes Benz" of Pressure cookers, and someone has a total lemon that obviously had a manufacturing problem, send them a new one. The good will alone is worth is.
Inexpensive Tequilla - NICE!
Just checked, 1438 on both bottles I have, gold and silver.
Just tried gold for the first time on the rocks. Honestly better than the silver. Not at all bad on the rocks.
Great bang for the buck this stuff.
Inexpensive Tequilla - NICE!
Hmmmm, I'll have to check. I use it for Margs mostly...
Inexpensive Tequilla - NICE!
The Agavales blanco is 100% agave and pretty darned respectable for $23 for 1.75L here in MA.
Recommended pressure cooker?
Heck you could just file it off yourself. Can't be that tricky. Not sure though if the relationship between pressure and metal removed is proportional however.
Middling chow at Moksa, and the Cocktail thing has Jumped the Shark
Green pepper and Kumquat, go figure...
Middling chow at Moksa, and the Cocktail thing has Jumped the Shark
I hear ya on the cocktail front.
On the reno: exotic wood behind the bar, pricey materials throughout. The bathrooms alone must have cost a fortune. Might not be your esthetic, but they spent some dough.
Recommended pressure cooker?
I always feel that the low pressure defeats the same purpose. Anything you can do on low, you can do on high, just faster.
Still lovin' Sofra
You'll still be hungry however as it takes 6-7 of those $6 take out containers to actually make anything that qualifies as a meal for anyone other than a supermodel.
Middling chow at Moksa, and the Cocktail thing has Jumped the Shark
Personally, as a bit of a cocktail nerd myself I see way too many craft cocktail lists that have gone off the rails lately. Too many ingredients, too much experimentation, things that just don't taste good.
I tend to like simpler then really complex, but when I see a list with that much whacky stuff, and MANY of the ingredients seem to clash as opposed to promoting a yummy, harmonious drink, I step away from the bar.
Butifarra; the Spanish sausage not the Peruvian sandwich
Saw that coming a mile away. Never quite had critical mass.
Middling chow at Moksa, and the Cocktail thing has Jumped the Shark
My daughter could fix that one right up with a dash of catsup, and a little bit of toothpaste ;-)
Butifarra; the Spanish sausage not the Peruvian sandwich
Used to hike in the mountains in Spain, take a black buttifara and skewer it on a wild rosemary twig, roast it over a fire stuffed with rosemary branches so the smoke is all rosemary-ish. When it's done pull off stick onto a spit fresh crusty roll, black oily grease running down chin. Wash the whole mess down with some killer local wine out of a bota.
Still lovin' Sofra
Yah.
Go get the lamb sandwich at Greek corner on MA ave. That will help get the taste out of your mouth:
http://chowhound.chow.com/topics/840059
Middling chow at Moksa, and the Cocktail thing has Jumped the Shark
Ate at Moksa last night and was a bit underwhelmed.
Had the Berkshire Pork pottstickers which were totally forgettable. They tasted like something that came frozen in a bag and were overcooked to the point of nearly being dry.
The Char Sieu steamed bun was actually kinda tasty. The waitress was SO IMPRESSED in knew what char sieu was (what ever) crazy thing is, it wasn't char sieu. The meat in the bun was actually pork belly that had sort of been gussied up. Tasty enough, but the version at Shangri-La is MUCH better.
The Dan Dan noodles tasted like something I whip up at home when I want something Asian-ISH in a hurry. Really could have benefitted from some fresh cilantro, garlic chive, or something. But the flavor was just generally muddy and not noteworthy. Not bad, but the Dan Dan noodles all over town are just plain better.
Also had the hand ripped noodles with spicy beef shin. The noodles themselves were pretty interesting and the beef shin had obviously been braised for a long time and then pulled apart. The texture and flavor of the meat was nice, but the overall taste of the dish had the same muddy, nothing really noteworthy thing going on. Short version, If I can cook Asian food better myself then the resto is doing something wrong.
On to the cocktail list:
http://moksarestaurant.com/#/cocktails/
Feel like the coctail list looks like something my 19 month old daughter would whip up if I let her loose in my bar, fridge, spice cabinet, and tea cub-bard.
Tokyo Chic
White whiskey, absinthe, and edamame mash
Seriously, who the hell wants mashed soybeans in your whisky?
Eye of the Tiger
Single malt Scotch, Mango & Habenero
Ick! I love a nice mango daiquiri, and I loves me some single malt, together, wrong answer! Then throw some habanero in because why, heck who knows, I don't have to drink this crap myself.
There was literally nothing on the drink menu I wanted to try, so I invented my own on the spot.: Cachaca, Creole shub, and a squeeze of lime, aaaah. Perfect foil to Asian food. Too bad the Asian food wasn't perfect. Did I mention in a near empty restaurant, with 3 people behind the bar on and off, it took nearly 20 minutes for them to actually get us our drinks.
This chef has the hand of death. I give the resto a year at most. No way they will ever pay for the fancy reno they did in this space. Maybe I'll lease the joint and do something better when they go under.
Sorry Prav, I know you liked the place.
Butifarra; the Spanish sausage not the Peruvian sandwich
I am accustomed to the black variety and it is not mild by any stretch:
http://www.laboqueria.com.au/products.html#butifarranegra
Butifarra; the Spanish sausage not the Peruvian sandwich
The classic Spanish buttifarron is a pork blood, pork meat, and pine nut sausage. Really a slightly meaty blood. Darned delicious. I use to roast them over a fire on a stick.
Jamaica Blue Mountain Coffee in the Boston Area?
Careful with Blue Mountain. Problem is most folks sell so little of it, that often it is not very fresh.
Kaju Sundubu
I do agree that the banchan, while numerous, were not that interesting.
Butifarra; the Spanish sausage not the Peruvian sandwich
Buttifarron with pine nuts... yum.
