chefboyardee's Profile
best place to buy bread for sandwiches?
clearflour in brookline. Check the schedule to see what they are making, but lots of interesting breads for lots of different types of sandwiches.
Not about food...PLEASE HELP--MY KNIVES HAVE BEEN BUTCHERED BY A KNIFE TRUCK
Also a little late to the party, but I have some Japanese knives that I spent a decent amount of money on and I let the guy at Korin sharpen my knives. BTW, really fun to walk through the place and look at what a $5,000 knife that looks like a samurai sword feels like.
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Korin
57 Warren St, New York, NY 10007
King Fung Garden Chinatown, any recent expereinces
It's been years since I have been to the original C-town outpost. Any one been recently, particularly for the Peking Duck. I've been to KF2 in brookline a few times, and have generally been underwhelmed, and downright disappointed with the Peking Duck I ordered in Brookline. Hoping the chinatown version still has some magic. thanks
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King Fung Garden
74 Kneeland St, Boston, MA 02111
Not so impressed by 2003 Château d'Yquem
A little late to this thread, but OGjamie, $1600 for 1/2 bottles or full. If the latter, where? that's the buy of a lifetime. I'll always buy value d'Yquem, even bad years its good.
Bergamot - outstanding!
what more can I say that hasn't been said. Loved it and I did not like the French Laundry. It was perfect on all levels (including when I putzed out and spilled a glass of water in a dish of duck). They gave us another and something for them to nosh on while the replacement was being made. Bravo.. Can't wait till I go again.
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Bergamot
118 Beacon St, Somerville, MA 02143
Shot in the dark, David Chang "like" restaurant in Somerville?
thanks JGG, that sounds like it. From prior reviews it seems like its worth trying. thx again.
Shot in the dark, David Chang "like" restaurant in Somerville?
Friend mentioned a new chef/restaurant in somerville that had hints of Momofuku. Can't seem to find anything, but we recall there was a new chef that was compared to David Chang in the Globe. Can anyone help. Thanks.
Source for pink curing salt in Boston area
Can anyone update this post. Will christinas still have pink salt in the basement? Or any one on morons tender quick. Seems crazy to pay the crazy shipping to getbthis project going this weekend. Thanks.
Making Pastrami from Scratch, so confused
ALL OF YOU GUYS/GALS ROCK. thank you. Going to try and find the plate and start picking. Make it this weekend. And another cook book to buy. lacking inspiration these days, so good cook books are always a plus. Again, chowhounds rock. thank you.
Making Pastrami from Scratch, so confused
Anyone have any links or ideas to NYC deli like pastrami at home. Willing and able to smoke and then steam the beast, but confused if its slow BBQ style smoked corn beef, or a brisket that is not corned and then just smoked (which I think is just smoked brisket, not pastrami). Some recipes have only oven cooking, some say smoke it, some say to cook it like a brisket. Some say to use corned beef, other say don't corn it, just use the speice rub. Then all the good pastrami I have had in NYC is always in a steaming table, moist, juicy and tastes fatty.
One other thing, why are all the recipes that I see on making pastrami result is a product that is so darn lean looking. Katz's and carnagies is full of fat and pulls part, rather than seeming likes its lean brisket. Do they not use a brisket?, or just a certain part of the brisket.
Oh, so many quesitons. Please help end my confusion. Maybe its easier to just order the stuff.
That's what I want to make at home. Any links, ideas, greatly appreciated. Thanks
Fresh Unpasturized Cream? How do I score some.
thanks all. contacted farms and they did not sell cream. wondered about if anyone knew of a farm that sold unpasturized cream. Having said that, i think I'll try to culture pasturized cream and see how it turns out. I don't have time for this, but is sounds fun enough to try.
Fresh Unpasturized Cream? How do I score some.
Saw something on making fresh butter. Then saw some more that its best with unpastured cream. Where can I score some around B-town? the organic places that I called that sell unpasturized milk, don't seem to sell cream, just milk. Any ideas? Thanks
Where can I get good Ravioli around Penn Station?
Frozen to take home. I know places around the Village, but around Penn Station?
Authentic, Properly-Handled Caviar by Weight Source in Boston Area?
So I also just bought the 4 oz glass Russian black caviar at bazaar. They told me it was the best they had, so go figure, given what rlh said. It says it's paddle fish and imported through Brooklyn. Is this very different from the more famous osteria and severga varieties? And how does it compare in taste and price to American paddlefish? I eat it once a year and always get confused at new years. Thanks.
Where can I buy FRESH uncooked ramen or yakisoba noodles?
Just an FYI, Chinese Lo mein and ramen are different. I don't usually see ramen at the Chinese markets. Try the Japanese market on harvard street in brookline village.
Where Can I Buy Good Stock for Soup?
Whole food has beef stock. It concentrated and seems a bit expensive. I would it up with some Demi glacé if it doesn't mess up your recipe. Otherewise, make some, it'd not hard, although time consuming.
Super 88 allston now hk supermarket
Went there tonight for some pork bellies. There were signs announcingcoming soon hk supermarket. Asked the cashier and he said it was a new owner and newnsme, And the conversion is pretty much done. Not sure if anything will change. Kind of hoping so because I think the store has gone downhill over past few years. Anyone know if positive changes are afoot?
Oishi Brookline and Dim Sum
Just looking to solicit some opinions on my recent oishi experience. Went one recent cold night hoping the weather would keep people home. I was wrong and we waited the 40 minutes to get a few seats at the bar. Nothing unusual here, but as we are soon to be seated we are handed some menus to mark up and hand in with our order so the food is ready when we sit down. This seems wrong to me as part of the sushi bar experience is to interact with the chefs and find out what is really good and fresh. Also, while I appreciate the small size of the place, I want to eat an $80 per person meal at a liesurely pace, not like getting in and out of dim sum in 20 minutes.
We waited till we were seated to order and got a mixture of sushi, special sushi (the fluke carpachio is killer) and a fully cooked teriyaki dish. They subsequently brought the cooked dish first, fluke special (which is more like an entree to me) second and the sushi last. In my mind, and in every sushi place I have gone to, the dishes would be brought in the exact opposite order. I think it enhances the meal with sushi first, fluke second and heavy hot entree last. It was clearly as fast as they could make it, and not the right order for the palate.
Ultimatey the food was all really good, and I would go back. I would probably ask that the entree is last and sushi first , but ultimately feel that I should not have to do this. There is no doubt they were trying to rush people out, but this seemed excessive for a fairly expensive meal. It's not dim sum you know.
Thoughts? Am I being overly demanding. Don't get me wrong, I don't want to sit for 2 hours, but 45 minutes to an hour seems reasonable for a $150 dinner for 2 including tips. I should mention that we were there for about 50 minutes once seated and they did not rush us out. Another couple that was seated at the same time was out in 30 minutes.
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Oishii Sushi Bar
612 Hammond St, Chestnut Hill, MA 02467
Tom Tuesday Dinner - Anyone been recently?
Just went a few weeks ago. Its not cheap, but completely worth it. Get there early (we had first seating), ask for the table close to the kitchen and watch the master work his magic. There were so many dishes, I can't remember them, and its fairly irrelevant anyway, b/c he cooks what's in season. We were there for white truffles, and he was pretty generous with them. Its going to be about $400 per with the wine pairing, but I'm already hoping to get there again. BTW, the wines were pretty high end (I figure our group of 4 were poured 3/4 a bottle of some really good montrachet as part of the 8-10 so wines. Run, don't walk.
Marmalade, San juan, Thumbs Up
Quick weekend in San Juan, and looking for some good island food. Hotel steered us to another Hotel, which is not my MO, so asked some of the staff at the hotel for rec's, and Marmalade sounded interesting. Neat space, more soho than San Juan (whatever that means, probably more chic than tropical is what I mean). First off the food is not islandish, but fairly sophisticated plays on island themes. The bean soup has already been discussed, and is one of the best soups I have had. The duck roulades (sp?) was really, good and interesting. Effectively a deconstructed duck mixed with some goat cheese (I think), and then rolled into a roll wrapped in prosciutto and sauced with a rich foie stock. Several other things that were also very interesting, including the Halibut. We did not care for the desserts that much (beignets and a sorbet with honey), but by then we were too full anyway.
I would say that foodies that are tired of traditional island fare should go to marmalade. If you want authentic PR food, you're probably better served by the food stands that dot the road, but Marmalade is a really good change of pace. A nice surprise in PR.
The owner/chef also works the room very nicely. Its nice to talk food with a professional like him.
Best private chef and/or chef's table in the Boston area?
mikebetts.com
Used him several times. Absolutely one of the the best chefs in town, period. restaurant or not.
Mas vs Apiary vs EMP, Looking for recs.
Hi, any strong feeling on which one of the above to pursue? I have been to EMP and absolutely loved it, would like peoples impressions on going back to EMP vs trying one of these other restaurants. Thanks.
UPPER CRUST goin Down
I think the theft is well documented, and has led to a lawsuit from the Sweet Basil people against UC. But from what I heard that was years ago, and it has obviously not stopped UC from expanding all over the place. Mangia delivers in Brookline, give them a try next time. I make my own most of the time now, it just tastes better.
UPPER CRUST goin Down
Totally agree that it has declined, but I always thought it was mediocre at best. We wind up ordering from there more than I want b/c its its the only pizza delivery programmed into our cell phone. I think Sweet Basil in Newton and Mangia near brookline village are much better, particularly Mangia, which does whole wheat crusts.
Chinese or Asian Food recommendations around Harvard Square
I must admit, when someone wanted to meet around Harvard for Chinese, I could not even think of a chinese restaurant there, let alone one that I wanted to try. Could not find any mentions on the board either. Anyone know of good chinese, (doesn't even have to be authentic C-town food, good americanized chinese is OK), or at the least good asian food. Thanks
Chinese or Asian Recommendations around Harvard Square
Sorry, wrong board, will repost to Boston and surrounding.
Messiest Food to Cook
I'm going to add chocolate to the list. Melted chocolate will find itself into any imaginable corner if you temper and then make little candies or truffles. Incredibly fun to get your hands messy with it, so its a pleasant messy.
Chinese or Asian Recommendations around Harvard Square
I must admit, when someone wanted to meet around Harvard for Chinese, I could not even think of a chinese restaurant there, let alone one that I wanted to try. Could not find any mentions on the board either. Anyone know of good chinese, (doesn't even have to be authentic C-town food, good americanized chinese is OK), or at the least good asian food. Thanks
Super88 Allston Status Update
I never realized they had fresh duck legs. Have never seen them before, even Dewars does not have fresh legs, or they never did when I needed them. That actually was what I was looking for when I went to super 88 and they did not even have the frozen legs. Found a wholesale joint in the food mart that would sell me a case however, thank god, b/c it would have cost me a fortune at Dewars. And I also did confit, about 40 lbs of it. My doctor is not going to like to hear that!
Super88 Allston Status Update
Chau Chau City is closing? The restaurant, or are you talking about the super 88 that was next to the restaurant?
