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B&G Oysters - Are you kidding me!?

Gorgeous.

Oct 02, 2011
BesottedGourmet in Greater Boston Area

B&G Oysters - Are you kidding me!?

You're absolutely right! My food nerd comes in fits and starts, and I confess that I didn't know anything about blue cod until you mentioned it. Why source cod from New Zealand?? So, the execution and planning flopped :-)

Oct 01, 2011
BesottedGourmet in Greater Boston Area

What's the future of Towne?

I'm so relieved to see someone else who had the lobster popovers here! My friend and I went a few months ago and decided to splurge on these to start, and they were completely lifeless. My feeling is, if you're working with components like lobster and buttery dough, the outcome should be pretty fantastic, but it was just a bad popover with some tasteless lobster meat stuffed inside.

Oct 01, 2011
BesottedGourmet in Greater Boston Area

B&G Oysters - Are you kidding me!?

I haven't been on Chowhound in awhile, but wanted to come and see what folks were saying about B&G Oysters after yet another (and by far the worst) mediocre experience I've had with their dinner menu.

Yelp shows that it has 4-stars, and people there seem to love it, but my dinner the other night was so bland, so frustratingly mediocre that I had to see if anyone else felt this way.

When I first went to B&G 4 years ago, I was delighted - the food was delicious, atmosphere fun and intimate, and I loved the open kitchen concept. Maybe my tastes have changed, but the last 3-4 times that I've had a dinner entree there, I've been overwhelmed by its mediocrity. Nothing overtly wrong, but I can make something better at home without much effort (and, for the record, I'm in the camp that insists that a restaurant cook either better or more innovatively than I can at home, otherwise, I would just stay in and do it myself).

In this last case, I had the seared blue cod with chanterelles, and turnips in a sweet pea broth. First off, the presentation was lovely; that's clearly what they prioritize. The food however, felt more like a tasteless re-fueling exercise than fine-dining. They clearly skipped all seasoning on the broth and the cod. I love mushrooms in a near-fanatical way and tend to bore people with the distinctions in creaminess or earthiness, but I couldn't even TASTE the chanterelles. They were whole, but completely flavorless. I imagine that the broth was meant to taste of spring peas (why in the fall?), but it was thickened water, as far as I could tell.

I tried to save the experience with the raspberry tartlet, which was another mistake. The raspberries themselves were plump and luscious, but the pastry cream was runny and the tart itself was hard and brittle, like they had just taken it out of a walk-in. Something I could forgive in a lesser restaurant, but not from B&G and not at those prices.

Also, and this is just me being critical, but we had a pretty good view of the kitchen, and I didn't see one cook over the age of 24. Young cooks can be brilliant, but I think this group needed a bit more adult supervision and discipline. The menu looked well put together, but it was the execution that flopped.

I still love their oysters, and they're too close to my apartment to completely boycott, but I won't be going back for dinner.

Oct 01, 2011
BesottedGourmet in Greater Boston Area

under-used treasure or garbage? what ingredient do you think people are wasting?

Amen to that! Frying potatoes or a grilled cheese in bacon fat is heavenly!

Nov 08, 2009
BesottedGourmet in Home Cooking

Best pecan recipes?

I just made a rolled pork roast with a pecan stuffing - it's amazing, and the pecans really do wonders for the stuffing. It's from Caprial's Bistro Style Cuisine - I'll be posting it soon on my blog and will let you know when it's up.

Nov 03, 2009
BesottedGourmet in Home Cooking

Oh glorious day! Oh wonderful year! Oh lucky me! I finally, finally, finally get to host Thanksgiving. I banish thee jarred gravy (tell me about your single favorite dish)

Hi Judi,

Whatever your feelings about serving what you like vs. what other folks like, I can tell you that the Barefoot Contessa's Parmesan Mashed Potatoes has ALWAYS been a hit with a wide variety of people.

I always serve it without telling people about the Parmesan and everyone comments that there's something "special" about them. I like to play a guessing game to see if anyone can tell what the secret ingredient is, but they never can :-) The Parmesan adds a really creamy nuttiness to the potatoes - subtle, but amazing!

Nov 03, 2009
BesottedGourmet in Home Cooking

Can I use a big pot or deep skillet instead of a dutch oven to make short ribs?

Hi Val,

Yes, they were thin and long cut short ribs, but I've also used the more common short and fat cut of the short ribs with the same recipe and technique with similar results - my only word of advice would be to let them braise in the oven for 20-30 minutes more.

Good luck!

Nov 03, 2009
BesottedGourmet in Home Cooking

Can I use a big pot or deep skillet instead of a dutch oven to make short ribs?

Hi Zook,

I posted a short rib recipe here that both goes in the oven and uses a deep skillet (or large saute pan), and it worked perfectly. A bit of self-promotion, but it was easy to make and tasted delicious, so I feel justified ;-)

http://besottedgourmet.com/2009/02/15...

Nov 03, 2009
BesottedGourmet in Home Cooking

creme fraiche help

I am completely OBSESSED with creme fraiche (it's gotten to be kind of a problem), and this is the recipe that started the obsession -

http://besottedgourmet.com/2009/06/01...

It's really easy and has very few ingredients, but is amazingly delicious in its simplicity. I hope you enjoy!

Nov 02, 2009
BesottedGourmet in Home Cooking