almansa's Profile
Where can I buy fresh burrata cheese
http://www.mozzarellahouse.com/
I like it here as well, but timing is everything. Also, if you can catch them while the ricotta is still warm, it, too is a great product. I'd add a sprinkling of salt to the burrata.
Maria y Ricardo's New Corn Tortillas
I went to Woburn yesterday and they don't have them yet. I was too lazy to ask or request.
Maria y Ricardo's New Corn Tortillas
The come out of the pack soft and pliable - a bit doughy - and don't need to be warmed, although they're good in a pan or on the grill.
Any info on Happy’s Bar & Kitchen
Yes, I would assume a marriage of caldeirada and caldo verde that seems so common in these parts.
Maria y Ricardo's New Corn Tortillas
That's funny. I switched to TJ's back then, too, when they changed the formula for the flour tortillas (basically pressured by WFM to do so). TJ's are more similar to the old MR tortillas. So are Nature's Promise from Stop & Shop. Maria y Ricardo still make them the old way, but they're only available to restaurants. I was impressed with the new corn recipe. I actually left the show Tuesday with a pack of La Nina corn tortillas as well and tried both. I preferred M&R's. I would say La Nina's stacked up pretty well against Cinco de Mayo's, but weren't better. They were, however, smaller in diameter.
Maria y Ricardo's New Corn Tortillas
I ran into the chef of Maria y Ricardos Tortillas yesterday and he introduced me to a new product of theirs: soft corn tortillas. They're deep yellow and redolent of corn. And they're very soft. I plan to use them for my kids' lunches since the tacos will stay soft all day and have a nice toasty flavor right out of the bag. He said they're at Whole Foods, but I didn't see them in Woburn earlier this week.
5/15/12 Rosa Mexicano Report
While I painfully waded my way through Sysco's homage to itself yesterday at the World Trade Center (a restaurant show so chock full of clandestine salesmen, I wonder if any restaurant people were even there), I ran into an old friend - now a Sysco corporate chef, formerly the chef of Harvest. He had had lunch at Rosa Mexicana and could not stop himself from gushing about it. I do like the original, myself. I trust him, but I'm not sure I will ever be inspired enough to make it to Seaport other than for business.
Incidentally I love escolar, but never for an entrree - very brave. I would not describe it as uncommon, and it lives in almost every temperate area of the oceans. My favorite escolar dish was from the Frontera Grill. When I worked in Chicago we served it often as an appetizer special.
Any info on Happy’s Bar & Kitchen
It (the food) sounds schmancier than I expected from the pre-opening press, but I'd give it a whirl, if I ever manage to get out.
Finding the Seaweed Used in Japanese Seaweed Salad
I've heard that as well, but I'm not sure I believe it. I could make an extruded green product containing coloring, agar and carageenan, but it wouldn't come out like the seaweed in the salad. I've tried many times, but just can't get it right. Wakame has stem like appendages that are common in prepared seaweed salad.
Surprisingly good Indian food at the Burlington Mall...
Gourmet India is the only spot I'll visit in the food court, and I agree, I think it's quite good. But I think Blue Stove is one of the better restaurants in the Boston area, believe it or not, so when I'm unlucky enough to find myself at the mall without a giant Apple Store gift certificate, I normally have a few small bites there.
Finding the Seaweed Used in Japanese Seaweed Salad
Most restaurants by 3 kilo tubs of frozen seaweed salad from JFC. Since you have the other ingredients, I'd go with frozen fresh seaweed from the aforementioned markets, but don't expect to end up with what you get at restaurants.
Grill 23 Restaurant Week
Actually restaurants can quite easily track it through Open Table. What's more challenging is quantifying the imperative to visit the expensive restaurant generated by that good experience. If I have an amazing meal at Frank's Bistro, for example, and I like the look of the regular menu, I might go back. I would want to go back. But since I'm a single parent working three jobs, it's unlikely. What I will do, though, is tell all my friends and coworkers about my fantastic experience and how good the menu looked, and since they all know I have impeccable taste, they might then visit the restaurant, and if all goes well (for Frank and his bistro) it will have a snowball effect, and Frank will have his 15 minutes of fame in the Twittersphere.
Medford Square Oyster Bar Coming Soon
Anybody know anything about this? I drove by last night and got a glimpse of a sign promising an oyster bar in Medford.
Where to get New Mexican food in the Massachusetts/NH area?
Masa (Boston and Woburn) sort of qualify.
Coctel de Camarones - Boston area [moved from Boston]
Here's a similar one, similarly large as well. The different route is the chili sauce.
For Campeche Style Shellfish Cocktail
2 qts tomato juice
1 ½ qts water
1 ½ qts seviche dressing (below)
1 qt heinz chili sauce
4 red onions, sliced thin
4 avocados, small chunks
4 ribs celery, sliced thin
1 bunch scallions, white only, sliced thin
1 cup cilantro leaves
- combine first 4 ingredients
- add remaining ingredients
Seviche Dressing
2 qts orange juice
2 qts lime juice
1 ½ qts lemon juice
1 qt honey
2 cups cider vinegar
1/3 cup kosher salt
- combine all thoroughly
Coctel de Camarones - Boston area [moved from Boston]
Sorry for the giant recipe, but it might serve as a guideline.
4 cans tomato juice
6 cups orange juice
4 cups lime juice
4 cups lemon juice
3 cups olive oil
3 cups honey
1 cup rice vinegar
1/3 cup salsa valentina
2 cups chopped cilantro
1/3 cup salt
- thoroughly combine using immersion blender. Add:
30 green olives, sliced
10 avocados, sliced
6 ribs celery. sliced thin
2 bunches french breakfast radishes, sliced thin
1 large red onion, thin 1/2" slices
and:
8 lbs poached rock shrimp
5 lbs crabmeat
5 lbs scituate scallops, sliced and cured 36 hours in citrus juices
What's Up With Tempo in Waltham?
They seem to be constantly looking for a chef on Craigslist.
Steaks
They also have an 8oz Brandt Beef filet mignon for $59. Speaking of, when will the new concept be up and running there?
The Best Prime Lamb (& beef)
Try Concord Fish & Prime for your beef. Describe what you're looking for and they'll have it.
Where might I find Kimchi on the North Shore?
I've never seen a supermarket without it, except for maybe Johhnie's, but I never checked there. Certainly Shaw's and Stop & Shop carry a perfectly serviceable brand whose name escapes me but I think it's Kings.
olive oil?
DaMorgada at Whole Foods is a personal favorite. I also like Liohori and Iliada. I'd recommend any of those for fans of Provencale oils.
liquid glucose
Only Woburn, but if they have it there, it seems likely they would have it at their more comprehensive stores. I'm just guessing that my corn syrup and Wholesome Sweeteners are the same: I know both come from Austria, and I believe my importer is the only one in the US.
liquid glucose
Wholesome Sweeteners makes a non-GMO corn syrup (DE 40) that, as far as I know, has no salt or vanilla added. It is usually available at Whole Foods. I have both that product (from Wholesome Sweeteners' supplier - 960lbs) and liquid glucose (much less) in a storeroom down the hall, and I can tell you that, for both cooking and molecular gastronomy purposes, the two are indistinguishable. Both are much heavier by volume than Karo syrup, and neither would work as a substitute by weight for Karo.
Globe Article on Seafood Substitutions.
That was sort of my take on it. I like albacore sashimi, and I've seen it as white tuna, but it's pink and it tastes more like the albacore you get in a can. I love escolar, and I've seen that as white tuna as well, and it's white as Corian. I've always known not to serve it or eat it as anything more than a couple of ounces. And as you said, Alaskan butterfish, which is delicious incidentally, was a term contrived to better market sable, aka black cod, as an effort to draw sales away from the endangered Chilean sea bass (not a bass, either). Kudos to Ming for making the switch himself. The one that has always bugged me is the Izumi Dai translated as red snapper. It's tilapia, and has always been tilapia. I still eat it as sashimi, but I can't stand the stuff cooked. I think if people saw all the carbon monoxide treated, IQF fillets distributed by True World and JFC, they'd hesitate to eat at sushi spots quite so often. I kind of takes the mystique out of it.
