bearzie's Profile
Review? Porthole Restaurant-Lynn
I've heard good things about the Blue Ox from friends. I love the tacos and quesadilla at Taco Lupita, 129 Munroe St., Lynn. It's a whole in the whole type place but yummy.
Maria y Ricardo's New Corn Tortillas
Here's the reply from La Nina I received after i asked them about retail outlets.
"Right now we are just doing wholesale but you can get our chips at
Boloco on School street in the financial district as well as our
tortillas. But there are no places selling our products retail. Keep in
touch we hope to be doing retail again soon."
I haven't been to Boloco so I'm not sure if they are always available. Plus I think this location is only open M-F.
Shanti on Dorchester Avenue
Peshawary Naan. Coconut, raisins, almonds and pistachio. Delicious.
Lucky's wholesale food Chelsea
I haven't been but be careful when you go because they are only open to the public from 9-2 on Saturdays. They are located at 300 Beacham St., Chelsea.
Book marking Chowhound Topics with Delicious
In the past, if I was reading a Chowhound thread that I wanted to save, I would be able to click on something at the bottom of the entry and it would give me options where I could save a topic. I liked using Delicious to save the links and would be able to give it a name but I can't seem to do this any more.
For example, if I saw a topic about pressure cookers, I could go to Delicious and save it there and give it a file name like pressurecooker and it would be saved. Then when I want to go back and look at all the Chowhound topics I wanted to save with pressurecooker, they were all listed. This made it easy to isolate the specific topic you wanted to see again.
Is it me or has this been eliminated?
Thanks.
Pot Roast without using pre-packaged Lipton Soup
I'm looking for a recipe for pot roast that will taste like the one using Lipton's Onion Soup Mix but without using the mix. I'm trying to avoid the MSG and preserves that are in that mix.
I don't want to used canned soup either.
Thanks.
Seeking Boston function room for 35
I'm looking for a private function room in Boston for dinner for 35 people. Must be easily accessible by public transportation. Should be appropriate for a mixed age group. Would like to mingle with drinks and appetizers and then a sit down meal. Price should be moderate.
Any suggestions?
Thanks.
Cheese rinds
I always save my parmesan cheese rinds to make soup but what about other types of cheese?
Can you use other types of rinds for soup? Or for anything else? Are some too bitter or sharp to be useful?
I'm thinking this is possible but because they tend to be smaller, you would use cheesecloth so you could find them.
Any thoughts?
Thanks.
How to save a topic?
Previously, I would share the topic with delicious but now that doesn't seem to be an option. I don't do twitter or facebook. I tried Reddit and Digg and it is not convenient nor have I had much luck.
What ever happened to the delicious option? Is there any way I can use it again to save a Chowhound topic. Delicious was easy to use.
Looks like I can save it to my Chowhound profile but I can put the topics in subsections to make them easy to find again.
Thanks.
Dexter oyster knives, and prices of oysters at fish stores...
Giantmouth,
How where the oysters, fresh?
Which Market Basket?
So, at $6/lb, how much did that figure per oyster?
Thanks.
Your Best Soup Recipe
Folprivate or anyone else with a delicious Italian Wedding Soup,
I'd love the recipe for a homemade Italian Wedding Soup. Cold weather is around the corner and I love this soup.
Thank you for sharing your recipe.
Best Yogurt I've Ever Eaten - Sophia's Belmont
Kunegunde,
Will you post the recipe for your yogart on the recipe board?
Thanks.
What happened to the bookmark Delicious?
In the past, when I see a topic I want to keep for future reference, I've gone to "Share" and put it into the "Delicious" bookmark.
I don't see that choice any more. What gives?
November Farmers' Markets, CSAs, Farmstands and winter plans
Get the upcoming Boston Globe Sunday Magazine on Nov. 7th. They are featuring winter farmer's market in this issue.
The whole issue is a foodie must. Great stuff.
Dinner suggestion for 25
I'm looking for a place for a group of 25. Price range: $26 w/o tip and tax per person for dinner Would like to be able to stand around with appetizers (at additional cost) before dinner. Private room or area preferred. Needs to have easy access to the MBTA.
Any suggestions? Thanks.
Phantom Gourmet BBQ Beach party today - did anyone go?
It was free on Friday. Did anyone go? Any good?
It's $5 on Saturday and Sunday. Supposedly you could get 2 for 1 tickets in advance but they aren't available.
Wouldn't mind seeing a horse race but website doesn't give too much info about that.
Thinking this could be lots of hype for nothing but long lines for subpar food.
Review from last year don't look promising but my daughter scouted out this event. She loves different types of food (hey, she's a product of a chowmom) and horses. I don't want to discourage her from seeking out fun/different things to do but my gut feeling this isn't a good thing.
Any thoughts?
Boston Fish Pier - Retail?
Not as big a selection as I would have thought like Ming's but enough to find something you would want. Tilapia, shrimp, clams, mussels, etc. I didn't see lobster but it could have been out back.
Also, some of the fish was frozen. The guy said if they don't sell it on the first day, they freeze it. The frozen fish were whole and more unusual types of fish. He told me that what they had frozen would be sold by the end of day.
They also sold chowder but it was frozen in both small and gigantic bags.
Boston Fish Pier - Retail?
Pier Fish just opened to the public on Thursdays and Fridays 10-5 and Saturdays 8-12. I got mussels @ 1.99/lb and skinned haddock @ 5.00/lb. Both were excellent.
Located at 10 New Market Square. 617-541-6755
Questions about Silk Road BBQ in Belmont
I don't know how the people who run this truck plan on staying in business. I tried finding them last year and they were never at the Trapelo Rd. location. They don't answer the phone and they is no information when you call.
Wouldn't May 10th be considered spring? Still no update on their website and phone number is useless. Cronicle had a re-run highlighting them last week. You'd think that would be motivation to get some information available. I actually tried to find them again this weekend to no avail.
No set location, no set hours, no info available on their website = I'm not interested any more.
There are plenty of great places I'd like to try. My father would have had a saying, "Fool and their potential customers are soon parted." I'm moving on.....
weber gas grill vs ?
I've had my Weber for years and love it. I use it fairly often. I've had to replace the flavor bars and ignition switch. Their customer service is top notch and are very patient.
My neighbor bought a Charbroiler a few years ago. I thought to myself when I saw it that I would see that in the trash before I had to get rid of mine. Sure enough, they only had it for 2 years and they seldom used it. My first grill was a Charbroiler. I was petrified of it. Flames would shoot out from the bottom.
I wouldn't buy anything but a Weber. It's tempting to buy something a bit cheaper (well, maybe quite a bit cheaper) but in the long run, the Weber is a far better investment.
I would suggest getting a cover for it and use it. You can get a cheap one at the Christmas Tree Shop that is sturdy. Just make sure you get it while spring/summer is approaching. You won't be able to buy one from the Christmas Tree Shop in the fall.
Happy Grilling!
Oven fried chicken
I put some skinless chicken thighs in a buttermilk (Katie brand) marinade with herbs yesterday but I can't cook them until tomorrow. I wanted to coat them with panko crumbs and bake them. Do you think I should take them out of the marinade and put the crumbs on them tonight? Or would they come out better if they stayed in the marinade an extra day?
I just don't want them to turn to mush.
This is my first time trying a buttermilk marinade. Also would you season the crumbs? Does 350 degrees sound right?
Thanks.
Formaggio BBQ rub
Thanks for the reply FKpitmaster. You must be the cute guy with the hat that was pictured in the Herald.
I've tried different BBQ rubs including from Christina's (Boston) and the spice market at the Jean Talon Market (Montreal). Yours is the best by far.
Formaggio BBQ rub
I got all excited when I saw a recipe in the Boston Herald on 2/3/2010 for Formaggio's BBQ rub. Last summer, I did a test comparing different BBQ rubs and the pre-made rub from Formaggio won.
But comparing what I bought and this recipe, they are completely different. The store bought has chili, cayenne, paprika, sugar, s/p, mustard and garlic.
The recipe given to the Herald has brown sugar, Hungarian paprika, salt, chili powder, pepper, celery seed, yellow mustard seed, cumin and cayenne.
I would think the list of ingredients in the purchased package would have the list in order of the greatest amount first and going down to the least used ingredient. The recipe uses 1 cup of sugar and 1 cup of Hungarian paprika into the 32 ounce rub. The pre-made rub has chili and cayenne as the first ingredients.
What gives? I would really like to make my own rather than spend $3.95 for a small package.
What is the shelf life for whole wheat couscous?
No. The pot was clean. It's strange because I still have that odd taste on my tongue this morning. I'm going to try a package of Near East in a box the next time. Those boxes have a "best before" date.
I'm leaning more toward the idea that the Whole Food bin had a rancid batch of this stuff.
What is the shelf life for whole wheat couscous?
I tried whole wheat couscous for the first time tonight and was disappointed with the taste. I thought it tasted kinda soapy.
I noticed a post by greygarious that mentioned that whole wheat couscous can go rancid quickly and now I'm wondering if that's why it taste off. I bought it about 4 weeks ago at a very busy Whole Foods in their bulk section. I would think that the turnover would be great.
So now I'm trying to figure out if I just don't like whole wheat couscous. Love the regular kind but trying to be healthier.
I only used a little salt and pepper and water. I probably would have used chicken stock rather than water but wanted to see what it tasted like with water before I used my homemade stock. And didn't want to add herbs or anything else for the same reason.
What's your experience?
Red Ribbon Bakery about to open in Woodside
Yes, they are offering the savory dishes. Coming from out-of-state, I was surprised I never heard of this place on Chowhound because there were so many people lined up here. But it just opened last week. I just happened upon it because I was spending the day trying to get some perspective on all the research I had done regarding Roosevelt Ave. I've driven down Roosevelt a few times and stopped at a few places but never actually walked the Chowhound crawl. I was the only non-Asian person both visits so the word isn't out into the mainstream foodie world, I would imagine.
If I were you, I'd wait a month until things settled down. I went the next day after spending another Chow day in Flushing and figured I would stop by and try a slice of their cake and a cup of coffee. There weren't selling coffee. I think they were just too overwhelmed with customers.
I brought home a slice of the acclaimed mango cake and ube cake. (From their brochure, LA Times cite it as the best of LA) I like mango but I didn't care for this cake. I did like the ube cake. Similar to the purple cake at Krystals but they use more whip cream between the layers of cake. Mango and ube cakes are very light.
Also tried the French sponge cake with mocha. These are all pre-packaged. Very good and very light.
Didn't try the savories. I suspect they are not cooked to order and just re-heated. The baked macaroni looked like a sad version of lasagna.
Place was a zoo so you don't even think you could get a seat.
Question about cooking chickpeas in a pressure cooker
OK.. that was a disaster. I'm taking a break from cleaning chickpea juice off my walls, counter top and stove.
As I mentioned, this was my first time using a pressure cooker. I bought it a few years ago in Germany. My sister went to Germany and got a BMW and I lugged this pressure cooker home but that's a whole other story. It's a nice pressure cooker, WMF brand, so it's not the pan, it's me.
I had 7 1/2 cups soaked chickpeas, added 5 tab of oil and enough water to cover about 1 1/4 inches over the beans. I put it on high and when the knob on the top rose up, I turned it down to a simmer. I figured it would take 20 minutes to cook.
At 18 minutes, steam came gushing out from the top of the handle. It was like a manhole explosion. Thank goodness I was the only one home because someone could have gotten seriously burned.
I let it sit for about 15 minutes before I tried to open the top.
The chickpeas are overcooked. I figure I can still use them because I really wanted to make hummus and you puree them anyway. I timed them from when I turned the heat low.
What did I do wrong?
Thanks for your suggestions. I'm going back to cleaning up all the chickpea steam.
Question about cooking chickpeas in a pressure cooker
I have never used a pressure cooker and today I decided to make chickpeas and try it out. I've soaked the chickpeas overnight in water. I now have 7 1/2 cups of chickpeas. The pressure cooker is large so it is only 1/3 full.
I'm looking at Lorna Sass's Pressure Perfect cookbook and she suggests using 2 Tab of oil for every cup of beans to control the foam. Do you think I really need 15 Tab of oil?
She has a basic bean recipe using 1 pound of dried beans and adding 9 cups of water. That's if you didn't soak the beans. Should I just put in enough water to cover them?
There seems to be some debate about using baking soda. I'd rather not since that would mean a trip to the store. Any thoughts?
I want to make hummus but I plan on freezing the remaining cooked beans. Should I put them on a cookie sheet to freeze. I'm afraid I'll end up with one large ball of frozen chickpeas.
And how are defrosted chickpeas in a salad?
Thanks for your thoughts.
Verrill Farm Opens New Stand Today
I was disappointed. I thought they would have tons of stuff like Wilson Farms or Russo's. Lines were ridiculous. It's OK if you are out that way but not a destination.
