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Trisha Yearwood's New Show: Will you watch?

I cannot figure out this "not nice" stuff and the "ordering around" stuff. She asks someone to get the milk out of the fridge or she asks someone to chop some walnuts and that's "ordering"? It's part of the show, to get the other person involved with the action instead of having them stand around and watch. All chefs do that, if you watch GMA or the Today show the food segments are all done that way.

What is she supposed to do? Let her guests stand there looking dumb?

about 23 hours ago
mwk in Food Media & News

Suggestions for using Middle Eastern spice blends

I love making a Fattoush salad with the za'atar. It's just a chopped green salad with tomatoes, cucumbers, green pepper, red onion, toasted pita bread, and a light dressing made of lemon juice and a good fruity olive oil. Finish it by sprinkling the za'atar on it before serving.

I also love it with Lebneh, which is a simple yogurt cheese. You make the cheese and roll it into little balls. Pour a bit of good olive oil over them and sprinkle with the za'atar.

It is also delicious as a rub for chicken or turkey.

As for the ras el hanout, a nice lamb tagine or lamb shank stew with lots of dried fruit, olives and some of the spice is delicious. I also make a delicious bulghur wheat pilaf with the ras el hanout. Just sautee some onions until lightly brown, add the ras el hanout, some dried fruit like raisins and apricots, the coarse bulghur, chicken stock and when it's cooked, add some toasted pine nuts to it.

The other thing I love with the Ras el Hanout is a "Moroccan style" carrot salad. Cut the carrots into rounds, lightly steam until just barely tender, toss with some chopped fresh mint, olive oil, salt and pepper, and a bit of the ras el hanout.

Apr 16, 2014
mwk in Home Cooking
2

Faux pas - eating fish at work?

I'll eat fish that doesn't smell, so that usually means cold dishes. Poached salmon, tuna salad, or a cold shrimp or calamari salad in oil and vinegar, which usually kills any fishy odors.

Apr 14, 2014
mwk in Not About Food

Adventurous Eating Around Theater District?

How about some Japanese Hot Pot at Kaze?
http://www.kazeshabushabu.com/

Apr 11, 2014
mwk in Greater Boston Area

I left cooked veggies out all night - safe to eat?

If you have to ask...no, it's not safe. Throw it away.

Apr 08, 2014
mwk in General Topics

Ain't nothin' but a ghee thing, baby!

Right now, one of my favorites is Sher-A-Punjab in Quincy Center. Excellent food, with the proper spiciness and very tasty.

I've also enjoyed my meals at the India Quality House just outside of Kenmore Sq., but I haven't eaten there in a while, so I don't know if it's still as good as I remember it to be.

Apr 08, 2014
mwk in Greater Boston Area

Ben's Kosher Deli from NYC coming to Boston

I suppose if you are that desperate for some cheese on the pastrami sandwich, you could go for some vegan cheese :)

Apr 01, 2014
mwk in Greater Boston Area

My Grillo pickle mystery

If you are a member of BJ's, I buy the Rosoff Half Sour pickles there, and they are usually delicious. Crunchy and a bit sour, they also are packed with some chili peppers and garlic, so they do have a bit of an edge to them.

Once in a while, I get a container that has some soft pickles, or ones that seem hollow in the center, but I guess that's one of the downsides to a natural fermented pickle, instead of a vinegar one.

Apr 01, 2014
mwk in Greater Boston Area

Cooking When You are Poor

I'd say this is one of the best and most effective ways you can save money on your food budget. My city has a few large Chinese markets and a couple of Indian ones as well.

Just last week, the Chinese market was selling asparagus for $1.00 per bunch (whereas the supermarket had it for $1.99 per pound). At the Chinese market, I can get fresh fish (I mean fish that's swimming around in a tank until they take it out and fillet it) for half of what I would pay at the supermarket.

At the Indian market, I can get giant bags of chick peas and lentils, fantastic blends of tea, spices, for half the price of the supermarket. It's amazing.

Mar 31, 2014
mwk in General Topics
2

how to get restaurant quality curry?

I've made curries from scratch, and I've made them using one of the jarred curry paste mixes like Patak's or Kitchens of India.

Although the curries I make myself are very tasty, for whatever reason the ones from the jar seem to be much closer to the restaurant versions. As far as color goes, if you want the brown color, make sure to use some heavily carmelized onions as your base. Also, I've seen some recipes that use some cornstarch and water slurry to thicken it . However, I find that if I use enough onions, and the garlic/ginger paste, and let it simmer long enough, it will thicken up nicely.

Mar 28, 2014
mwk in Home Cooking

Slow roasting time for bone in Boston Butt roast-pls help!

185 is the "magic temperature" at which it will be so tender that you can pull shreds of it with a fork, like for tacos.

For a 5 pound bone in roast like that, it should take 5-6 hours in a 275 degree oven to get to that temperature.

Mar 28, 2014
mwk in Home Cooking

Why can't I find halloumi cheese anywhere?

I usually see it at Roche Bros in Quincy so I imagine the other locations must carry it as well.

Mar 28, 2014
mwk in Greater Boston Area

Restaurants not having websites only Facebook

Same here. As a group, restaurant websites have to be the most useless genre of web site. So many of them are just home pages that have an address. Others, you have to wait for some stupid animation to load and then get blasted with loud music if you aren't careful.

I want to know hours of operation (oh and by the way, if you serve a "late night menu", WHEN does that kick in? I want to see a menu with prices, and maybe a photo or two of the place. Maps and directions are nice as well. Just give me the facts, please.

I think having a FB page is fine as a way to have an interactive conversation with your customers, and announce things like daily specials or special events. Both types of communication have their place.

Mar 27, 2014
mwk in Not About Food

Hofbrau Quincy moving up a notch

Where is it exactly?

Mar 24, 2014
mwk in Greater Boston Area

Trisha Yearwood's New Show: Will you watch?

I think they recognized that there is more than just a market for food snobs who think that a simple home cooked dish is not as "valuable" as some fancy creme de la Truffle foam with fresh sorrel from the Chef's very own garden located on his gentleman's farm upstate.

Some of her recipes require opening a can of soup or a can of beans. Most of them don't. I have yet to see her make a cake that starts with a box of mix, like Sandra Lee. It's obviously made for a demographic that you don't ascribe to, but I will say it again...to say that she can't cook is a load of garbage. Her cooking is no different from Paula Deen, or any of the other "Southern" cooking shows. There's a place for CIA-trained chefs on TV and there's a place for people like Trisha as well.

Mar 24, 2014
mwk in Food Media & News
2

Indian Restaurants: UK vs. US

Thanks Bob. Actually, I'm a fan of their original location in Quincy, "Sher-A-Punjab". There's a bit more variety in the vegetarian options, which is nice. The spice level is fairly good as well. If you order "indian spicy", it's definitely got a good kick to it.

Mar 19, 2014
mwk in General Topics

Indian Restaurants: UK vs. US

I eat in Indian restaurants in the Boston area often, and generally enjoy the food. When I was in London, I ate at a couple of Indian places and the big difference I noticed was that when you order "spicy" food, you get spicy food. I was glad I had my raita handy.

I also noticed that they had a much larger and more varied selection of vegetable dishes. In the restaurants around here, you get the same 5 basic dishes: Spinach and cheese, cauliflower and potatoes, chickpeas, lentils and eggplant. In London, I had a delicious pumpkin curry which I hadn't seen on menus here.

Mar 18, 2014
mwk in General Topics

Need help with a recipe alteration

I would think that smoked salmon and feta together would be extremely salty, maybe too much so? The Brie will liquefy inside the crust, as it does when you make a plain old baked brie and cover it with dough.

Also, the strong flavor of the smoked salmon might compete with a strong flavored cheese, I'd think. Brie is OK, because the domestic ones aren't all that strong anyway.

Mar 17, 2014
mwk in Home Cooking

Bon Appetite says Sirarcha's "Totally Over." Agree?

I've been eating the stuff from way back when I only knew it as "Rooster Sauce" and it was served on dumplings at my favorite NYC Chinatown dumpling store. Suddenly it was everywhere, in every dish.

I'll be happy when the trend dies down, but I'll continue to enjoy it on my eggs in the morning, in my chili, in my spaghetti sauce, and my home made stir fries.

Mar 17, 2014
mwk in Food Media & News
2

Humanely Sourced Corned Beef?

We bought a few Wellshire Farms Corned beef briskets at the S. Weymouth Whole Foods. They are on sale this week for $2.99/lb (normally $6.99). Here is the website. They say it's humanely raised, no antibiotics, etc.

http://www.wellshirefarms.com/

Mar 12, 2014
mwk in Greater Boston Area

Some recipe ideas needed!

I love this recipe from Ina Garten. I make it probably once a week on average. Maybe they would like it? It's so easy and quick as well:

http://www.foodnetwork.com/recipes/in...

Do they like soup? You could make a nice split pea soup with ham, which is gluten free. When I make split pea, I usually add the juice of a lemon and maybe some cayenne pepper to it, but those are optional. I like the bright flavor it adds to the peas.

Mar 10, 2014
mwk in Home Cooking

question for european visitors... what surprised you the most about american restaurant culture

Yes, tuna with mayonnaise. The concept of butter on a sandwich with mayonnaise just turned my stomach. But there you go, it also answers the question asked earlier as to why Americans put cheese on everything. It's simply our way of making a sandwich more tasty.

Mar 07, 2014
mwk in Not About Food

question for european visitors... what surprised you the most about american restaurant culture

I guess I need to ask my own question back again. When traveling through England, I found they insisted on putting butter on ALL sandwiches, even a tuna salad sandwich had butter on it. When I asked for no butter, they would either ignore me or look at me like I had asked them to throw the filling at my mouth, instead of putting it in the sandwich. Why is butter SO important on a sandwich?

Mar 07, 2014
mwk in Not About Food
1

How Europeans think Americans have breakfast

Since that picture is obviously taken in Florida or Texas, where are the Biscuits and Gravy and the Grits?

Here in New England, you are more likely to see a bowl of Steel Cut oatmeal, a glass of OJ, and the morning paper on the breakfast table.

Mar 06, 2014
mwk in Food Media & News

Freekeh recipes and suggestions

We love Freekeh. Here are two recipes that I've tried recently and were really delicious:

First, a nice pilaf with ground lamb. Tastes somewhat similar to Kibbeh:
http://www.tasteofbeirut.com/2012/12/green-wheat-and-rice-pilaf-tatbeekah/

These Kofte were also delicious and easy to make:
http://herbivoracious.com/2011/10/pom...

Mar 05, 2014
mwk in Home Cooking

Visitor looking for Good Craft Beer Sections

I guess we will agree to disagree about it. I'm not claiming it's gourmet food, but it's perfectly good, and I've always enjoyed my meals there, along with the beer.

Mar 04, 2014
mwk in Greater Boston Area

question for european visitors... what surprised you the most about american restaurant culture

Yes, you know I keep hearing all the time about "ugly American tourists" who visit Europe and expect ice in everything and only want to visit McDonald's. But, some of the most inflexible and harsh commentary I've seen, seems to come from some European travelers coming to the US. Especially in the area of tipping and such.

Just like when I'm travelling in Europe and everyone says "this isn't the USA, relax and enjoy the differences", I'd suggest you pick up that piece of nice crispy bacon with your fingers and enjoy it.

Mar 04, 2014
mwk in Not About Food
7

question for european visitors... what surprised you the most about american restaurant culture

I'd love to see you go into a pizza place in NYC and eat a slice with a knife and fork. You might create a scene like Mayor DeBlasio did.

Mar 04, 2014
mwk in Not About Food

TIPPING: "There oughta be an app for that!"

I won't take offense. But, it's more like a spreadsheet than a calculator, if you want to make a comparison. The great advantage of a spreadsheet is that you can change one input in a formula and see how it will change all the outputs all at once.

For example, if I figure a tip with everyone as individuals, and then people decide to pay as couples, I can change the number in the party from 6 to 3, and round up to the nearest dollar so that it's easier for everyone.

Oh, and my grandfather would be making fun of anyone that needed to use a calculator for anything. When I was a kid, we got our first electronic calculator and he was confused why anyone would need that if they had a pencil and paper handy :)

Mar 03, 2014
mwk in Not About Food

Trisha Yearwood's New Show: Will you watch?

It wasn't your comments so much, that I was referring to. So not to worry.

Mar 03, 2014
mwk in Food Media & News