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BEST POT ROAST IN MANHATTAN?

Newcomers to Manhattan looking for best pot roast...

Jan 22, 2014
observor in Manhattan

LOOKING FOR RABBIT IN A RESTAURANT

what does rabbit taste like? Do you think this dish will really allow me to get the total flavor?

Dec 20, 2013
observor in Greater Boston Area

LOOKING FOR RABBIT IN A RESTAURANT

Have never tried rabbit and would like to. Who is currently serving it in the Boston and/or northshore area?

Incidentally, have never tried a truffle either...

Dec 20, 2013
observor in Greater Boston Area

I always feel like I am getting ripped off at restaurants

No, I went to the Oceannaire Seafood Room in Boston, which charges $30+ an entree and the portion sizes were minuscule. Then I went to Grill 23 in Boston, had a regular sized steak, side of creamed spinach, and a beer and it came to $75 dollars. That's just ridiculous. I went to a Chinese restaurant (Bamboo in Westford, MA) and the dish of shrimp and vegetables had a huge mound of noodles buried underneath it, ostensibly so the dish would look bigger than it is. It was a pasty mound that seemed to have cornstarch added to it so it would clump together.

I think it should be quality *and* quantity. What's the point of going to an expensive restaurant, dumping a bunch of cash on the table, and leaving hungry? That's the stupidest thing I can think of.

Sep 07, 2013
observor in General Topics

I always feel like I am getting ripped off at restaurants

"always feel like I gave a lot of money and didn't get that much in return"

I don't know what more to say: I give a lot of money and the portions are usually small and/or they cut corners to save money ie. watering down the hummus, or giving more noodles and vegetables instead of meat, etc.. I always feel like they are trying to give the minimum possible and charge as much as they can. I always feel like I can make something similar at home at a fraction of the cost.

Sep 07, 2013
observor in General Topics
1

I always feel like I am getting ripped off at restaurants

It is not very often that I feel like I got my money's worth at restaurants...always feel like I gave a lot of money and didn't get that much in return. Am I the only one?

Aug 20, 2013
observor in General Topics
2

Upcoming Restaurant Week(s), Boston

tried Mooo... It was definitely subpar quality...

Aug 20, 2013
observor in Greater Boston Area

Upcoming Restaurant Week(s), Boston

What are the best Restaurant Week restaurants and/or is Restaurant Week even worth it (ie. a value and really reflective of the restaurant)?

Aug 12, 2013
observor in Greater Boston Area

I COMPARED PIZZERIA REGINA (NORTH END) TO SANTARPIO'S TODAY

What's the difference if the tomatoes are liquified or not? It's still tomato. Eating a chunk of tomato you get a burst of tomato-iness...mmmm. It's pretty messy, however.

Jul 17, 2013
observor in Greater Boston Area

I COMPARED PIZZERIA REGINA (NORTH END) TO SANTARPIO'S TODAY

Really? I have never tried to go through the tunnel at rush hour, but was pleasantly surprised that taking a left and then a left from Santarpio's, puts you into the tunnel, and then exiting at Government Center, one comes out right at Thatcher St. and Regina's! It must have been about 7 minutes door-to-door. The pizza Gods were smiling on me, as a parking space was available right there and I soon had two hot pizzas sitting on my lap.

Jul 17, 2013
observor in Greater Boston Area

I COMPARED PIZZERIA REGINA (NORTH END) TO SANTARPIO'S TODAY

Crust-wise, I think the NY style is what I like...not too thin, not too heavy, just a nice crisp, bread-like tender base. I think pizza should be something like a flattened-out sandwich, not a casserole or a topped cracker.

Jul 17, 2013
observor in Greater Boston Area

I COMPARED PIZZERIA REGINA (NORTH END) TO SANTARPIO'S TODAY

Frankly, I like the Upper Crust...their sauce is very chunky and very garlicky.

Jul 17, 2013
observor in Greater Boston Area

About food criticism

I don't really read the reviews, generally, I just look at the bar graph rankings for places that have a lot of reviews, to get a statistical breakdown.

Jul 17, 2013
observor in General Topics

I COMPARED PIZZERIA REGINA (NORTH END) TO SANTARPIO'S TODAY

I got the Santarpio's first, which was right from the oven, ate a slice, then went under ten minutes over to the second place, where the pie was also hot out of the oven, pre-ordered. Then I alternated slices and mentally compared them. Perhaps you can doctor them up in ordering to change the final product, but in getting a "cheese pizza" from these places, Santarpio's had much more flavor and far inferior crust compared to Regina's. That's all I learned.

Jul 17, 2013
observor in Greater Boston Area

I COMPARED PIZZERIA REGINA (NORTH END) TO SANTARPIO'S TODAY

Frankly, it is hard to truly measure the sauce when it is combined with cheese and crust in the mouth...it would be good to taste it by itself. FYI, Santarpio's and Regina are less than a ten minute drive from each other...

Jul 17, 2013
observor in Greater Boston Area

About food criticism

I use Tripadvisor...I wonder if that is any better.

Jul 17, 2013
observor in General Topics

I COMPARED PIZZERIA REGINA (NORTH END) TO SANTARPIO'S TODAY

If food (or any art) is just personal preference, why is there the field of food criticism? There must be some objective standard that can be measured. Frankly, I want Regina's crust and Santarpio's toppings, because neither of them would make me go out of my way.

Jul 16, 2013
observor in Greater Boston Area

I COMPARED PIZZERIA REGINA (NORTH END) TO SANTARPIO'S TODAY

I bought a small cheese pizza at each, since I heard they were two of the best and tried them at the same time:

Santarpio's: $10 for a 14-inch. Very flavorful (ie. probably high fat cheese), with a garlic presence, the cheese obviously a blend (I detected romano). The crust was really bad, very tough, it must have been a poor crust day. It came with a small char and had been dusted with cornmeal.

Pizzeria Regina: $9:32 for a 10-inch. The crust on this was very tender compared to Santarpio's (dusted with flour instead of cornmeal) and easy to eat. There was no char. The cheese was oozing about, but nowhere near as full of flavor as Santarpio's. I didn't detect any strong garlic or herbs, and it appeared to be topped with only mozzarella instead of a mix, but I could be incorrect. The sauce seemed to be the same as most other typical pizzas I have had, nothing that stood out at all.

The superior pizza to me was Santarpio's, as it was extremely flavorful compared to Regina's. It was also bigger to boot for the money. I hope the crust was just off the day I had it, because it was very tough, you had to yank it apart.

Jul 16, 2013
observor in Greater Boston Area
1

Big A Pizza, Milford NH

I am trying to find good pizza in Southern NH area...had Bertucci last night and it was abysmal.

Jan 06, 2013
observor in Northern New England

Best Brunches in New Hampshire

On the seacoast the Old salt at Lamie's Tavern is incredible

Jan 06, 2013
observor in Northern New England

Boston Area Chinese Buffet

Replying to my own post, I went again to Bamboo and ordered off the menu. The chicken and broccoli wasn't hot at all, there was no pork in the egg rolls, the fried rice was very greasy, and, absolutely the worse, there was a huge mound of rice noodles clumped together into a sticky mound buried under the chicken and basil dish making an already-small dish seem larger than it was. I have never seen such deception before.

Jan 03, 2013
observor in Greater Boston Area

Boston Area Chinese Buffet

Tried Bamboo buffet today in Westford and everything was good, except the food mostly wasn't hot. They did try to keep it replenished, which heightens the chance of getting hot food, but a lot of it still wasn't. The service was good, the sushi very fresh, the food better than average, and the atmosphere nice. Would go again, if they could only make sure the food stayed hot...

Dec 25, 2012
observor in Greater Boston Area

I have buchim mix (korean pancakes) but don't know what to do with it

I have a package of buchim mix from Korea but the instructions on it are in Korean. Does anyone know how to use it?

Dec 21, 2012
observor in Home Cooking

When a recipe says "bring to a simmer", what amount of heat should one use?

Sometimes the recipe says bring to a simmer, while the pot is over very low heat. It seems like it would take a very long time to come to a simmer over this heat, if ever. Does liquid always come to a simmer eventually, no matter what amount of heat it is over? Or can you crank it up, bring it to a simmer, and then return it to its original level of heat? If it isn't over heat and the recipe says "bring to a simmer" should you use high heat, or medium heat?

Dec 19, 2012
observor in Home Cooking

The *NEW* East Coast Grill

I had no idea ECG had been sold and went there for my birthday yesterday...terrible. Had the BBQ...everything was lukewarm and, worse, completely not tender. It could have been any nondescript BBQ place anywhere. The BBQ plates are limited to beans and coleslaw...if you want another side you have to buy it (as far as I know, didn't ask if you could substitute). The ribs get placed on top of the beans, making it very hard to eat them. It was very bad.

Dec 19, 2012
observor in Greater Boston Area

anyone who tried the buttermilk fried chicken in ad hoc???

I see. Boy it is tricky. I wonder if pan-frying may just be better for the home cook. I think it was too dark because my stockpot was too small. It was only a 6 qt. stockpot. The chicken pieces weren't that much bigger than his recommendation. I followed his cooking times and they came out dark. I think it's because the pot was too small.

Nov 28, 2012
observor in Home Cooking

Thomas Keller's Fried Chicken

I see. Perhaps the heat was too high because I was using a smaller pan. It was an All-Clad 6 qt. stockpot. He talks about using a deep pot of six inches, so maybe that is why you need higher heat.

Nov 28, 2012
observor in Home Cooking

Thomas Keller's Fried Chicken

I just made Thomas Keller's fried chicken recipe and I was disappointed to find that it did come out quite dark...it was darker than the fried chicken pictured in the cookbook. I used a thermometer, so I know the oil temperature was right. I followed his cooking times. I had a good pot. My chickens were a smidgen larger than the 2.5-3 pound weight...they were 3.3 pounds. In the end, they were, what I would say was, overcooked. They are delicious, but I would say the overcookedness detracted from the taste. They were a full on auburn color, not golden brown. Disappointing, because the chicken takes a long time to prepare.

Nov 27, 2012
observor in Home Cooking

anyone who tried the buttermilk fried chicken in ad hoc???

I just made Thomas Keller's fried chicken recipe and I was disappointed to find that it did come out quite dark...it was darker than the fried chicken pictured in the cookbook. I used a thermometer, so I know the oil temperature was right. I followed his cooking times. I had a good pot. My chickens were a smidgen larger than the 2.5-3 pound weight...they were 3.3 pounds. In the end, they were, what I would say was, overcooked. They are delicious, but I would say the overcookedness detracted from the taste. They were a full on auburn color, not golden brown. Disappointing, because the chicken takes a long time to prepare.

Nov 27, 2012
observor in Home Cooking

famous cheesesteaks

I don't know how you can find barely perceptible meat in a huge roll adequate.

Sep 30, 2012
observor in Philadelphia