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foodieX2's Profile

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C Salt in Falmouth

The wine guy from one of my favorite places is leaving and going to C Salt. Any recent experiences? Thinking about heading down to check it out.

about 15 hours ago
foodieX2 in Southern New England

What's for Dinner #292 - The Hippity-Hop Edition!

A hard lesson to learn, but what a valuable one! We should all learn from you. Glad you and pap celebrated. Enjoy your dinner!

about 17 hours ago
foodieX2 in Home Cooking
1

What's for Dinner #292 - The Hippity-Hop Edition!

YEAH! And major congrats. You deserve to be celebrating!

I can already tell that it will be under my brothers Christmas tree-both are food and great war/history buffs.

about 17 hours ago
foodieX2 in Home Cooking
1

Is Anyone Food "Couponing"Anymore?

Linda-I'm sure you know this already but BJ's (giggle) accepts manufacturer coupons. If can be great deals when you get the $1 off things like plastic wrap, ziplock etc.

about 21 hours ago
foodieX2 in Not About Food
1

What's for Dinner #292 - The Hippity-Hop Edition!

Yikes!

1 day ago
foodieX2 in Home Cooking

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Freezer dove for dinner tonight. Container of Marcella Hazan's tomato sauce and a bag of meatballs were easily defrosted and then into a pot to reheat. Meanwhile I brushed some frozen par-baked rolls with garlic butter and got those baking. Boiled a pot of water and cooked up some boxed ziti. Dinner? Done!

Meanwhile I am getting started in my Easter prep. Picked up a dozen eggs from a friend. Ordered the lamb and started my grocery list. Later tonight I'll iron the linens and polish some of the silver. I love Easter!

1 day ago
foodieX2 in Home Cooking
5

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Happy happy!!!

2 days ago
foodieX2 in Home Cooking

Reservation Confirmation.

Only once because if they call me I do always call back.

It was about 9-10 years ago when cell phones were not ubiquitous. I gave them my home number not my work number but never went home before dinner. We showed up and they had given away our table. We were told that there was at least 2 hour wait with no guarantee we would get table as it was 8pm and they stopped serving at 10:30.

We went elsewhere and I never went back.

2 days ago
foodieX2 in Not About Food

Best ways to use St-Germain Elderflower Liqueur

You don't need citron, plain would be fine!

2 days ago
foodieX2 in Spirits

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Me too, just a dusting but my windshield was covered in a thick coating of ice and my doors were frozen shut. Ugh!!!!

2 days ago
foodieX2 in Home Cooking

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

It's GNO for me, woot! Heading to a small place the next town over with 5 friends. Leaning toward the confit and then the beet salad but who knows once I get there. There will be wine!
http://biabistro.com

Of course still had to cook dinner so I took the left over pork and made fried rice with lots of veggies along with TJ's dumplings and steamed edamame. The men will eat well too.

Apr 15, 2014
foodieX2 in Home Cooking
7

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Gracias, It was. Really hit the spot!

Apr 15, 2014
foodieX2 in Home Cooking

Faux pas - eating fish at work?

If rather not name my company. While there are no official policy/procedures on forbidden food there are plenty of "unofficial" ones communicated via email and posted signs.

I don't think anyone would be fired. Falls into that gray area of "are you a team player".

Recently food allergies have been playing into it as well. One pantry has signs forbidding using the microwave for any foods containing tree nuts, peanuts and corn.

Apr 15, 2014
foodieX2 in Not About Food

Faux pas - eating fish at work?

I don't like most reheated seafood so I don't do it. Our office is pretty strict about "smelly" foods but still people do it anyway, usually at off hours. I have to say those lean cuisine/WW frozen meals with any kind of seafood smell awful.

The smelly food rules are extending out onto the work floor too not just the break room/pantry. We converted to open seating so everything travels-smells, voices, ringing phones, etc. One woman just started eating paleo and makes bacon and eggs or sausage and eggs in the pantry microwave every morning and then eats at her desk. While I love both bacon and sausage man do those smells linger! It is not unusual for people to comment as soon as they hit our floor. My guess is that it will be "banned" soon as well.

Apr 14, 2014
foodieX2 in Not About Food

Please suggest a wedding gift

I agree. My niece was just had a shower for her second child. She is divorced from the dad of her first (6 yo boy) and now pregnant. This is her partners first child as well as the first grandchild on his side. The grandmother to be would not hear anything about not having a second baby shower. It actually ended being really nice especially since she did need a new car seat, high chair, etc.

Apr 14, 2014
foodieX2 in Cookware

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Dinner tonight is tex mex. Seasoned ground beef, pico di galo, TJs guacamole as I didn't plan ahead and the avacados were rock hard, jack cheese, sour cream and soft tortillas to wrap it all up!

Apr 14, 2014
foodieX2 in Home Cooking
4

Do you like cucumber water?

Cant say about cukes but everyplace I have been are happy to add lemon or limes.

But why do you care since you hate it so much?

Apr 13, 2014
foodieX2 in General Topics
1

"Chopped" This Drink -- strawberry basil vodka tonic

But I don't think tonic water sucks. Nothing better on a hot day then a G&T! I just don't think quinine lends itself to the other ingredients however bubbles could so replace it with seltzer.

Apr 13, 2014
foodieX2 in Spirits

"Chopped" This Drink -- strawberry basil vodka tonic

The tonic is what is throwing me. Can you live without that? Maybe replace with seltzer?

Personally I would make strawberry basil lemonade and serve over ice with the vodka.

You could even serve the lemonade in a punch bowl and make a decorative floating lemonade ice ring. Just fill a bundt pant a 1/4 of way with lemonade, sliced berries and basil leaves and freeze solid. Add another layer of lemonade, sliced strawberries and basil leaves and freeze again. Repeat until bundt pant is full. Keep frozen until ready to serve. Fill punch bowl with the lemonade and vodka and add ice ring. It wont dilute the punch and will look very pretty.

Apr 13, 2014
foodieX2 in Spirits

Selling greek yogurt at farmer's market.. HELP CHOOSE TOPPINGS!

I think this is key. You should look into partnering with a few vendors. Using honey, fruits, granolas etc that are also available at the FM is a win/win.

Also keep in mind that you are going see a lot of the same people every week so start off by being flexible. Your customers will give you a indication of what they like. By keeping a core base of "favorites" and adding newness each week you will be able to keep "regulars" happy but hopefully attract new customers as well

Apr 13, 2014
foodieX2 in General Topics
3

Where to buy local New Hampshire maple syrups

Are you from the Boston area? You can pick up local/made in NH maple syrup at your local stop and shop, whole foods, Hannafords, etc.

I recently picked up a bottle of medium amber syrup from Bethlehem NH at Ocean State Job Lot. It was very good, perfect on pancakes. It's all gone or I would check for the name for you.

Apr 13, 2014
foodieX2 in Northern New England

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Ugh! These days I know little about the tax laws. My taxes are unfortunately so convoluted and complicated I pay a professional to do them, which pains me to no end. However he paid for himself when he pretty much doubled my refund that first year. In two years I should be able to go back to doing them myself, finger crossed. And no they are not filed yet….

Apr 13, 2014
foodieX2 in Home Cooking
2

Sauces to serve over rice, meat, and veggies.

love love love tzatziki and raita over rice and couscous, all kinds of meat (lamb and chicken specifically) and veggies. Both sauce are great made with mint, dill and even basil

Blue cheese dressing is a natural on a steak salad. toss some quinoa in the salad too.

A thinned out pesto would work on most proteins and veggies. You could mix it up by using different nuts (almonds, pistachios, walnuts) and by replacing some or all of the basil with other herbs.veggies-asparagus, arugala, cilantro

Apr 13, 2014
foodieX2 in Home Cooking
1

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Ok, whats AMT-I assume it has something to do with taxes??

In any event sorry you will be drinking your dinner but not a bad to way dine! <wink>

Apr 13, 2014
foodieX2 in Home Cooking

Can you recommend an electric egg steamer?

It has a poaching attachment that I use a few times a year. They eggs tend to stick if you don't butter/grease them well so keep that in mind.

Apr 13, 2014
foodieX2 in Cookware

How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

Coli-can you tell what brand you buy? I bought some from WS a few years back for a cake recipe and it was not good-very bitter with a chemical aftertaste. It turned me off citrus oils. Others have said the same as you that they love it so now I figure I must have just bought the wrong kind.

Apr 13, 2014
foodieX2 in Home Cooking

Best place for fried seafood/fisherman's platter?

I had heard the waterfront location was not great, service wise which is why I recommend Brookline. I have heard other negatives about food in the location Boston but from sources I don't really have enough confidence about to confirm. I have only been to Brookline.

Good to know about the BC. It is always packed when I go by it but the last time I ate there was in the mid 90's after a Harpoon fest. I was too drunk to remember much about the food, lol.

Apr 13, 2014
foodieX2 in Greater Boston Area

How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

Plus 100 on the zest!

Apr 13, 2014
foodieX2 in Home Cooking

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

My friend just delivered more yummy pork products from the pig farm, yeah! Another package of lardons, 2 packages of sandwich bacon (sometimes called cottage bacon), a package of bacon ends, 2lbs regular bacon and two nice sized pork loins that are just under 3lbs each. All that for $66, which is a bargain in my book. The pork loins have such good pork flavor that you don't find in most commercial pork these days.

So WFD? Pork loin that will coat with a dry rub and then sear in a screaming hot CI pan. I'll then transfer the pan to the oven to finish cooking. My husband just headed to the store and bring home what veggies look good for sides. I'll probably make some wild rice as another side.

Rather fitting that I am watch Tony Maws and Ming Tsai cook up all kinds of offal where bacon is playing a major role.

Oink!

Apr 13, 2014
foodieX2 in Home Cooking
9

Do you like cucumber water?

I don't mind cucumber water when I am at a spa type place but prefer citrus waters. Canyon Ranch has lemon water through out the place and it's so refreshing.

A spa in Napa would deliver pitchers of cucumber water, citrus water made with lemons and oranges as well as minted water as you sat by the pool. I really enjoy it and again very refreshing!

I never have cucumber water at home but do offer lemon water when I host brunch.

Apr 13, 2014
foodieX2 in General Topics