tweetie's Profile
Seeking breakfast in Burlington, Ma.
Papa Razzi has a really great brunch on Saturday and Sunday.
http://www.paparazzitrattoria.com/index.cfm/pk/content/cd/LOCATION/pid/10245/cdid/10329
Coach Grill, Sudbury
Love the analogy, opinionated, as I do much of what you observe and share. Thanks, infomaniac. We're not looking to be knocked off our feet, just hoping to expand options for a decent meal not too far from home.
Coach Grill, Sudbury
Guess this place has been around a while but we've never been. Any thoughts as to how it compares to the higher end steak houses in and around the Boston? Thanks!
http://www.coachgrillrestaurant.com/
Kitchenaid Mixer repair?
Pete Di Pirro Co. Rutherford Ave, Charleston (opposite from Hood's)
I had a good experience here. Never seen Fibber McGee's closet but I'd say this workshop comes close!
Grill 23 Restaurant Week
Isn't RW a marketing tool meant to entice the uninitiated? I don't think the focus group are those who are already converted and regular customers. It's a lure for new bodies in the seats or at least that's how I've always seen and used it as a diner. All the more reason to put on your lipstick and pucker up!
Grill 23 Restaurant Week
Wondering the same thing myself. We're going Sunday.
To the discussion on dead beat diners, are there really that many who behave like neanderthals, enough to ruin it for the rest of us who simply like to explore venues that are ordinarily beyond our comfortable price point? Seems to me that folks like the roll bandits and entree/dessert swappers would be the exception and more likely to be found at mass market restaurant chains and wouldn't even know about many of the finer dining establishments featured during RW. I think most of us use our napkin, don't pick our teeth or belch at the table, treat our servers respectfully and tip accordingly. Call me naive.
Killer Roast Lamb Sandwich - Greek Corner Cambridge
I love that gyro, loaf or no loaf!
ISO Great Boston Doughnuts
Nowhere near Boston but Donna's in Tewksbury won my donut search, which included Kane's, Linda's, Gail Ann's, Betty Ann's, D with a D and Demets.(over a period of years, mind you!) I eat very few a year and when I do, it must be worth the damage. I'm a cake donut fan and Donna's are fresh, crispy and crunchy on the outside, moist and flavorful on the inside. They freeze beautifully too. Kids love the puffy, light and airy honey dipped.
Grill 23 Restaurant Week
We had another great RW experience at the Capital Grille in Burlington last night. Have never been disappointed there. Ruth's Chris on the other hand was just terrible last August. We felt like we were at a really bad wedding eating meals that felt pre-plated and were served by staff who hated us for existing. Three of 6 steaks were not prepared to order and had to be sent back, one of them twice! (how many times do you think it was spit on in the kitchen?? ) Really got the sense that everyone hated the week and all it brings with it. If that's the case, a venue should just take a pass instead of taking it out on customers.
Grill 23 Restaurant Week
I almost hate to post this inquiry knowing how much may of you dislike RW but saw that Grill 23 is participating this year and we're going to give it a try. Am I correct to think that they haven't been on the list in the past or have I simply overlooked them? I think it's worth an outing. Do you?
Cowboy caviar
Not familiar with Costo's but this is the one I make to rave reviews
http://thepioneerwoman.com/cooking/2008/12/make-your-own-luck-black-eyed-pea-salsa/
I often sub whatever bean I have on hand.
Neilio's Lexington is a Gem
Try the grilled Reuben! We do a 50/50 because we can't choose a favorite.........1/2 a turkey terrific and 1/2 of a Reuben. Bliss.
Burger at Strip T's
My husband is a burger guy and I see they have one. Have read about many of the other items but no reports on the burger. Any comments? Thanks!
Looking for really delicious sandwiches (platter) for a party
Totally agree that Neillio's in Lexington is terrific, especially their turkey terrific sandwich. Reuben is excellent too, and lots of folks love the Romanian pastrami.
What to do with fresh Madjool dates?
Sticky toffee pudding.........loaded with dates and so delish.
getting caramels to keep shape
Thanks to all who chimed in with suggestions. Opinionated, I tried your recipe and had much better results even though it is very similar to the one I've been using. Never used brown sugar before or stirred/scraped once the boil begins. I panicked at 252 and took it off the stove. They firmed up nicely and kept shape much better than other batches. I still can't imagine getting to 265 without disaster and I'm not sure I'd want to because I was quite happy with the consistency I achieved this time.
Christmas cake
I'm either very late for last Christmas or extremely efficient and getting a jump on this year but I'm looking for a recipe for a classic Irish/ English Christmas cake. I've never made one for my Irish husband and was gifted a rather bad one this year (dry and crumbly and not in a good way) and I'm sure I can do better. I'd love a tried and true family recipe to start off my journey into fruit cake. Thanks!
getting caramels to keep shape
Seems that although we are all discussing caramels, there are 2 different approaches that contribute to the extreme range of temperatures. The recipe I'm using has all the ingredients--water, sugar and dairy cooking together until the temperature of 248 is reached. Another approach dissolves the sugar and water, heats that combination to the higher temp of 350ish, then adds the dairy and raises the temp again, but to a lower 248. I think this is our point of confusion.
Using my recipe (courtesy of chocolate chick and adamclyde of this forum) I increased the temp to about 250 as suggested (before this epiphany) and ended up with toffee like caramels which were initially hard and brittle, but softened as they became chewable. Yummy, but not what I'm looking for. I'm certain that if I let it go any hotter, the whole batch would simply burn. It couldn't take much more heat and remain edible.
Thanks to all for your input. I will try making ahead and keeping in the fridge as suggested by many.
getting caramels to keep shape
With the help of posters here I have managed to make tasty caramels but cannot seem to get them to stop spreading once cut. The texture and taste are great but they are an unsightly mess once cut, converting from lovely little squares to blobs making it impossible to gift them. I cook them to 248-250 degrees per my recipe but wonder if a higher temp is what 's necessary to firm them up.
ISO: Great Quality Bulk Chocolate for a Decent Price
If you can find a friend with a Restaurant Depot card, they sell 11lb bars of Callebaut bittersweet, milk and white chocolate. Bittersweet and milk are about $35 per block, and the white about $45. Market Basket had the same blocks for $77 this week and smaller chunks for $6.99 lb. Roche Brothers and WF also sell the same stuff in chunks at $7.99 and 8.99 respectively.
Almost as much fun as getting such a bargain at RD is chopping up the block once you get home, all those little chunks and slivers to eat in the process!
Marzipan stollen
Yes, the hunt continues! I called Clear Flour last week and learned what has now been shared here thanks to all of my CH scouts---$21. price and almond paste incorporated instead of a ribbon of marzipan. Love the level of detail reported by the stollen elves! I did try Trader Joe's own and was really disappointed by the barely there marzipan. Honestly, the Aldi one that initially disappointed is holding its own in this battle, especially now that I've been toasting it and spreading the promised 10% of almonldy goodness all over the slice.
Also check out Cardullo's and wow, the price of their marzipan one is over $30!
Marzipan stollen
I agree. Stopped into WPF yesterday and sampled the Jingle loaf. Quite yummy but I am chasing the "marzipan explosion" as Tazia so perfectly named that sugar rush.
For those with the not so spectacular versions sitting on your counters I have found that toasting it improves the taste significantly, making the marzipan center all gooey and spreadable, almost eradicating that perfumy taste.
Marzipan stollen
Have tried the a K Meister as well and know the feeling. You so want it to be good that with each bite you try to convince yourself that it is but your taste buds are telling you something else.
Found a second stollen at TJ's today..."from the bakery" and "handmade", with a very close expiration date.........a good sign! The K Meister they carry is $3.99, this was $5.99. Haven't tried it yet because my jeans are getting tight. May have to toss it in the freezer for a week or two.
Marzipan stollen
Answering my own question, this looks like a good place to make a visit.
http://www.karlssausage.com/holiday.php
Marzipan stollen
Kuchen Meister is the brand TJ's sells and at a similar price. May also be the brand at Market Basket (I'm in a marzipan haze at this point!). I just checked out Pigs version on their website, Opinionated, and it looks promising and more like what I'm after, small batch from a bakery as opposed to mass produced, factory created chemical laden stuff. Bon Appetite at Gaslight, OC!
I thought this was quite interesting even though it's a bit old, particularly the reference to the bubblegum flavor. I too get a funny, artificial sweet note from these commercial brands and couldn't quite put a name on it but I think the poster is right on target!
http://chowhound.chow.com/topics/301175
French toast
I feel a French toast free for all coming on.......
Any thoughts?
http://www.boston.com/lifestyle/food/gallery/french_toast_spots?pg=5
Marzipan stollen
Thanks for all the suggestions. I did check Konditor, Swiss Baker and Clear Flour websites (not shown but that may be because it's seasonal. ) Saw WF's yesterday but balked at $16 for one without marzipan. Will check out Frommagio, DPH and Marty's.
I can/do bake quite a bit and could most certainly make one for myself but thought it would be a treat to find a locally sourced fresh one. And so the hunt continues, but that's part of the thrill isn't it?
Marzipan stollen
Does anyone have a source? Was gifted one last Christmas and was blown away (still trying to find out where it came from). In the meantime I'm exploring other options. Got a fairly bad one at Aldi which I thought could be promising being made in Germany. Although it was loaded with fruit, it had a very artificial, chemically flavor and very little marzipan. Neglected to notice the claim of "10% marzipan" on the package. Have a feeling it was to stollen what Wonder is to bread. Also believe it may be the same as the one at Trader Joe's as they are part of the same parent co. Picked up a box of chocolate covered peppermint sandwich cookies at Aldi too, a bit below TJ's pricepoint and suspiciously similar to Joe's. hmmmm
Is this White Nutella? should I open it?
I'm so jealous! Venchi is very high end Italian chocolate so I'm certain it will be delightful. I just returned from Italy with as much gianduja as I could justify and carry. I love the Novi brand of this ultra smooth, creamy hazelnut flavored milk chocolate. They also produce a chocolate hazelnut spread called Crema Novi, which is 45% hazelnut vs Nutella's 10%. Just like folks call all tissues Kleenex, many refer to all chocolate spreads as Nutella when actually is is a brand name, not the actual product.
Most markets also carry the white spread that you have, though it is not as popular. Venchi is not sold in supermarkets but rather in specialty shops and the price point is higher than mass market brands. I'm curious. Where did you purchase it?
Spread and enjoy!
