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Fresh Margarita mix, ideas?

Hi any suggestions for fresh margarita mix. I had something while in California from perricone farms, their agave sour mix, which was the closest to fresh squeezed that I have had. Everything else, from cheap supermarket, to whole foods, to William Sonoma, I find too sweet. Any ideas for a good mix on the east coast (boston in particular. That pericone farms mix is not available on the east coast. Thanks so much!

2 days ago
chefboyardee in Spirits

Best place to buy Saffron in Madrid

Thought I would update this as I just got back and used this thread to help me find saffron. First went to the mercado de San Miguel. First off, don't make this a stop on your last morning in the city looking for souvenirs and stuff, the place is awesome, like we did. Tons of tapas, wine, seafood, etc stalls, both cooked and uncooked. As far as saffron in concerned, it's not that great. Only one stall, all they had were small boxes and the girl knew nothing about saffron. I used this article as a guide, http://www.seriouseats.com/2011/01/sp..., and the only thing I found was the 3rd grade at the market, and only in 1-2 gram boxes.

Then went over to shop in calle sal listed below, that is also address listed on their website. It is very close to San Miguel market, but has no signage that identifies it as bartolome gourmet. They did have many size boxes, but none listed like the article from a grading standard. Prices we're good the more you bought, but I don't really know saffron so opted for middle size box, about 10 grams, and hope for the best. I should have stopped in at the spice store I saw in seville, that had baskets of different spices that you could smell. I guess try and ask hotel or restaurants where else to look if saffron is important to you.

Aug 31, 2014
chefboyardee in Spain/Portugal

Help me break out of my rut

Gonna try asta, sounds right at my sweet spot. Thanks CH-ers.

Help me break out of my rut

Looking for some new "higher end" restaurants to try, I always go to the same places, and like them, but want to try some new places. New American/interesting flavor combos probably my cup of tea. My go to places, no 9, clio, journeyman, bergamont, harvest, eastern standard. went to menton recently, dont need to go back, nothing wrong, but nothing great for price point either. Been to trade, also no need to go back. Have not been to oya, just b/c of all that boston mag controversy a few years back, maybe I should get over it? TW food seems interesting, have not been. Anything else? thx hounds!

Foodie Recommendations? Only time for one good meal [San Francisco]

Update: gawd its hard to get a reservation in sf. Of the 12 great recommendations on this page, I got 1 only, le mar. It was great nonetheless. Nothing stands out, maybe the whole fish, which seemed more line an asian sweet and sour whole fish, but it was good nonetheless. Ceviche was really good, they have a fried fish sampler, which is a little clam boxish pedestrian, so I would pass on the next time (but then again I'm in Boston). Short rib entree was really good. Cant remember much more, but nice vibe, great location, and $10 parking next door was perfect. Wine list was also reasonably priced, with (gasp) decent non Cali wines also. Thx all for help!!

Foodie Recommendations? Only time for one good meal [San Francisco]

:). Observant! I have limited food dollars and calories left In my lift, so I find ny food more interesting for my palette. Boston has good ethnic stuff, but not as much new American and I think generally too expensive. But really love sf food scene (and Chicago)

Foodie Recommendations? Only time for one good meal [San Francisco]

So Its been a while since the start up I worked for blew up so I have not kept up with the SF food scene, which I'm sure is near impossible to do for all those of you that live there. Anyway, looking for a suggestion for a foodie new american kind of place. I liked Aqua, slanted door, salt house in the past. Not really looking for an over the top formal place, not just pure ethic, but something that puts the 2 together. Momofuku ABC, Craft, Annisa, and blue Hill come to mind in NYC if that helps. These are some of the names I was given for SF: Van Than Long, Le Colony, Crestline, and Kokkari Estiatorio, but dont trust the source that much.

Or am I going about it wrong, Is SF cuisine something different and I should embrace something else while in the bay area?

Anyway, any help is appreciated. thx.

Anyone else think ribelle (brookline)?is trying too hard?

U are soooo correct. I have ridic bad review of French laundry. Is that even possible?? At six hundy a head it as. But I did not read about ribelle directly but saw pre open hype and the crowds. But sooooo wanted a momo noodle bar, ko, Alinia, Gary danko, la bernadin, etc', ie life altering experiences. Is that fair, probably not, but that's why we are hounds and not Za----' followers. Thanks. Appreciate the alternative views. I'll try ribelle again. We will see.

Anyone else think ribelle (brookline)?is trying too hard?

First off prop for restauranteurs trying new things and flavors. I'm known to complain that we don't have as inventive of a restaurant scene as other cities, so trying new flavors and combos are a big plus to our city. Went to ribelle about 4-6 weeks ago. Enough has been written on the noise, and ppl enjoying their food, so maybe it's just me, but it really feels like the food tries to hard to be different. I had the polenta ( I think? It was served in the corn husk) and that was great. Also had some cauliflower app (not impressed) and the duck with Asian dumplings. It just did not work off me, Loire flavors are being forced. I know the momofoku alum connection, but at momofoku, the weird flavors blend well off me, at ribelle it just doesn't come together for me. I felt the same at strip-t. Why leave the foot on the fried chix? Does it taster better fried? No, it's just for effect. Same at ribelle, cool ingredients, that didn't gel for me. Almost the antithesis of comfort food. Other than that, the wine list is fun, and I will try again and hope maybe it was what I ordered, especially since I can walk there. Not really a review, sorry, just wondering if others feel the same as I did.

Replicating salt house poached egg app?

Thoroughly loved that dish on a visit to your fair city. Now that I'm 3,000 miles away I'm craving it. Anyone have ideas as to how to replicate it? great umami in that dish! Thanks for any help. U sf folks are sooo lucky to have so many choices.

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

Mar 21, 2011
chefboyardee in Manhattan

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.

Jan 28, 2011
chefboyardee in Wine

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.

Jun 08, 2010
chefboyardee in Home Cooking

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

Jun 07, 2010
chefboyardee in Home Cooking

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?

Jan 13, 2010
chefboyardee in Manhattan

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.

Nov 28, 2009
chefboyardee in Manhattan

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.