foodieX2's Profile

Title Last Reply

Hingham/Nantasket area

Saporitos is no more. Closed at least a year ago. One of the former chefs has opened Crow Landing. We have eaten there twice. Solid food but lousy acoustics so better for lunch other wise you'll be screaming at each other.
http://www.crowslandingma.com/index.php

Stars is awful. It is in desperate need of a facelift. Bathrooms dirty, as are the floors and the booths. You can't even count on them for breakfast anymore.

Tosca remains amazing. Dinner there this past Saturday. I had an outstanding heirloom tomato salad and then the oven roasted cod. Great bar program-both Brian and Kelly know what they are doing. If I had to choose one place to go in this areas it would be Tosca hands down.

Tosca Cafe is a good lunch option, sit outside, nice daily specials, friendly service.

Square Cafe seems to be holding its own but I have been hearing a few more mixed reviews lately. For a while the local alliance seemed to have shifted to Alma Nove but now seems to be back at Square Cafe. I love their fish tacos at lunch.

Alma Nove has decent food but I have been unhappy with both the bar and the FOH from a service angle. For the price you will get a much better all around dining experience at Tosca.

I don't get the Wahlburger hype but the place is always packed.

On the other side of Hingham is the new Quarry. My recent write up here:
http://chowhound.chow.com/topics/984437

If you are interested in a picnic lunch the sandwiches, salads ad sides at the Bloomy Rind are really good! On a nice day you can put together a great picnic and head over to Worlds End.
http://www.bloomyrind.com

Haven't been to Bridgemans in years. When in Hull we usually end up at the Red Parrot for boozy brunches or Dalat for Vietnamese. The house special hot pot is great and the sushi is fresh/well prepared.

Of course for a fried seafood or lobster roll fix there is always Jakes.

Are you willing to drive a little further to Scituate? We have been loving Oro.
http://www.restaurantoro.com

20 minutes ago
foodieX2 in Southern New England

What's for dinner #320 -- The End and the Beginning Edition!

ZOMG, that face!

Happy Happy Winnie!

about 1 hour ago
foodieX2 in Home Cooking
2

What "typical American Foods" would you serve to foreigners?

Well said. A person who limits the food they serve to what they think of as "the best" production is really limiting themselves. If one is a cheese/bread/beer/seafood/etc lover I would think they would love to try something new.

It's one of the reasons why I said earlier that I wouldn't really think (or over think) what I would serve to my European friends. I would prepare food I love and that I prepare well. Usually that means taking advantage of what fresh and local.

Your Keller example is a wonderful one too. Imagine the American food scene if there were no innovative folks willing to expand the offering and instead insisted on importing everything?

about 1 hour ago
foodieX2 in General Topics

Small town restaurant + Bad experience = Would you go back?

<<If you were served mediocre food by a surly and inattentive waitstaff would you go back?>>

No, I would not.

If the food had been great and it was just the service I might consider take out.

about 3 hours ago
foodieX2 in Not About Food
2

Return "sweet" fruit that isn't sweet?

Who takes a bite and puts it back? That's plain disgusting.

about 11 hours ago
foodieX2 in General Topics
1

Return "sweet" fruit that isn't sweet?

<<But at my local Publix and Winn-Dixie stores, they now sell ears of corn on styrofoam trays, pre-shucked and covered with plastic wrap.>>

The Stop and Shop here offers both, loose and prepackaged. I have never seen anyone buy the pre packed kind but I am sure lots do or they would offer it.

Corn is something I buy fresh and only in season. In the next week or two I will husk and freeze ears for the winter doldrums. The exception is WF's frozen, roasted corn kernels. It makes a very acceptable corn/black bean salad.

about 14 hours ago
foodieX2 in General Topics

What "typical American Foods" would you serve to foreigners?

Not bread chick but the cheese and bread you find in VT is very different than the local ones you can find in CA, MI and for that matter Italy or France, etc. It's not about it being novel, its about sharing local goodness.

Same with my example of a classic New England Lobster boil. Can any of those folks get lobster, clams, etc back home? Maybe, but there is something special, albeit not "novel", to eating ones caught right out your back door.

about 22 hours ago
foodieX2 in General Topics
1

Return "sweet" fruit that isn't sweet?

So you think I can't read? Interesting.

Why is asking bad? Seriously, I am curious.

Around here and in all my history at local farms and farmers markets they routinely offer tastes so it's not unusual. Often when asked they say something along the lines "Oh, hold on, we were just putting out more".

My favorite farmer goes even farther and makes salads and the like with his produce to show it off. He doesn't put it out for the masses but ask about his crops and he will whip out the most amazing corn and black bean salad, a tossed caprese-style one or a roasted ear of corn. He is proud of what he grows and is happy to share.

If you think asking is "bad" then don't do it. Problem solved.

about 23 hours ago
foodieX2 in General Topics
1

Return "sweet" fruit that isn't sweet?

Um yes I can read. Oh and write too!! An education is a wonderful thing, but thanks for asking, you are a peach, LOL.

Are you talking places like Costco that offer cut up samples? I was talking about actual farms and/or farmer or speciality markets. They routinely offer tastes to their customers. What better way to sell your wares than to show they are worth it? Sorry you think that thats asking/offering "free shit".

about 23 hours ago
foodieX2 in General Topics
1

Return "sweet" fruit that isn't sweet?

So you are ok with taking a free peach but not corn? I find that odd.

about 23 hours ago
foodieX2 in General Topics
1

Return "sweet" fruit that isn't sweet?

Have you asked? Its common here in my area but honestly it was about 25/30 years ago, when traveling back roads in MD that a farmer told me to never buy an ear of corn without trying one. He said "if it is not good raw then it's not worth buying"

about 23 hours ago
foodieX2 in General Topics

Return "sweet" fruit that isn't sweet?

Any good farmer/market offers you an ear to try. If they don't, then don't buy it.

about 23 hours ago
foodieX2 in General Topics

How do I replace Hamersley's as my "go to" special occasion restaurant? (Very detailed list of criteria inside!)

Craigie has valet

about 24 hours ago
foodieX2 in Greater Boston Area

gluten free cooking

<<it seems like it should be at least as **attractive** as some guy in Norway cooking whatever in a heavy knit sweater over an open grill, or the guys in the nicely pressed blue shirts on the woodworkers show (on PBS)>>

Putting that way it looks like you are just trying to jump on the gluten free band wagon. That's a trend while celiacs is a serious medical condition. If you want a flash in the pan show go for it, again I suggest one of the many new on line networks. They have lower overhead and can often support more short term risk.

Bottom line sickness doesn't sell. Which is why there are very few diabetes/cancer diet cooking shows.The shows you mentioned are meant to entertain a specific core audience. Those who follow a gluten free diet that is not medically necessary will not stick around long enough to generate enough revenue for the network. Chances are by the time you could go to production many of them will have moved on to the next thing.

Have you thought about a video blog your produce yourself?

about 24 hours ago
foodieX2 in Special Diets

gluten free cooking

Personally, I don't think TV needs another pseudo medical show.

Maybe reach out to Paula Deen's new network? You could tie in with the diabetes drug she sponsoring?
http://www.hollywoodreporter.com/news...

1 day ago
foodieX2 in Special Diets

What "typical American Foods" would you serve to foreigners?

Most of our International friends, regardless of nationality, are interested in a typical New England lobster boil when they come to visit so thats what we usually do. The next days it is lobster rolls for lunch.

Other than that I don't really think about. I usually choose to cook what I do well and what I looks good at the time.

Aug 19, 2014
foodieX2 in General Topics
1

What's for dinner #320 -- The End and the Beginning Edition!

Happy Anniversary!

Aug 19, 2014
foodieX2 in Home Cooking
1

What's for dinner #320 -- The End and the Beginning Edition!

Hi all! Cant believe I basically missed 2 threads!

Its been a roller coaster here at Chez Foodie. My son turned 13, my sister lost her husband of 38 years on that very day, the services were on their wedding anniversary and the anniversary of my moms passing and then it was my husbands birthday. Joy and sadness abounded.

Being from a huge food family there was more than enough to go around during all of this though I don't really care if I see a another casserole for awhile.

The garden is exploding though so I see lots of veggies in my future

Aug 19, 2014
foodieX2 in Home Cooking
3

Pay by Check no more!

You honestly expect folks to sit at home and pre-enter all the check info?

I assume those using checks use them all over, so they should say "Lets see I am going to CVS, WF and the packie. Let me pre-write the checks."

What if their plans change, WF doesn't have what they were looking for and they decide to go to a different packie. Hold onto those checks for next time? What if the place then questions the date on the check?

When did we become a society of people that can't slow down long enough to get thru what used to be a completely routine transaction.

Whenever I see threads like this it reminds of that great video 'Look Up". What are we rushing to that an xtra 60 seconds at the grocery store will ruin?

https://www.youtube.com/watch?v=ZS9Wt...

Aug 19, 2014
foodieX2 in Greater Boston Area
1

toddler party in the park

LOL. good point!

Aug 17, 2014
foodieX2 in Home Cooking

toddler party in the park

We did something similar when our son was young. I am assuming that you are having a mix of adults and kids?

We made all the food ourselves and prepared it in advance. We borrowed a bunch of coolers and made sure we had plenty of ice. Oh and bring extra trash bags in case the parks containers are not convenient or full

Drinks:
We had two coolers full of ice and drinks. One held small waters for the kids, the other held favored seltzers, ice teas and lemonades for the adults.

Apps/snacks:
We made big batches of popcorn in advance and seasoned with different flavors and stored it in zip locks. The kids loved the one tossed with rainbow sprinkles. At the party just dump in bowls. Have a scoop for each bowl and med sized plastic cups to serve it in.

Fruit skewers. There were a hit with the kids too. The night before we cut up a variety of fruit-melons, berries, pineapple, etc and head on skewers. Easy to eat and easy clean up.

We made a cheese and veggie tray with cubes of assorted cheeses and cut up veggies. Store in separate containers and assemble when there.

Main course:
We made assorted pinwheel sandwiches. So many options for fillings, easy to make in advance and easy for even the toddlers to eat. Along side we had potato salad and coleslaw however if you don't want to deal with having utensils you could have bowls of chips, pretzels, etc so everything could be eaten by hand.

Dessert:
I made mini cupcakes. Again, easy to transport and easy to eat

If it's really hot that day bring large roasting pans with you, fill with ice and place the bowls and platters on top of the ice. Keeps things cool for a few hours.

Depending on how festive you want to be bring brightly colored table clothes for the picnic bench and balloons.

Aug 17, 2014
foodieX2 in Home Cooking
1

A few things to get off my chest ...

My mom did that when all we had was vanilla in the freezer. She preferred a drizzle of autocrat syrup but the instant coffee was do too.

Aug 17, 2014
foodieX2 in General Topics

Civility

It's because many more people complain then praise. Even on this site the posts that recount positive experiences with good food rarely get more than a handful of replies, if they even get that.

However post about a negative experience and watch it go viral with dozens and dozens of replies. Most them will be trying to one-up the others with more stories of bad service.

Post something negative about a board darling and the same will happen while positive ones usually get no more than few thumbs up, plus ones and thats it.

Human nature is what it is.

I for one have never personally experienced "Do you know who I am?". I have witnessed it on the news, usually from local celebs and their off spring, but thats it. All of my many dealing with celebs (I lived/worked in a popular celeb destination) have never been less than pleasant.

Probably the most negative experience was when the has-been tv star wife of a then huge movie/tv star dragged the kids in at around 9:00pm screaming that he needed to go home NOW. He graciously paid the bill and left the four just opened $300+ bottles of wine for the staff, all while quietly apologizing for her outburst

Aug 17, 2014
foodieX2 in Not About Food
2

I had no idea immersion blenders were so dangerous!

yes, as noted in the linked articles.

Aug 17, 2014
foodieX2 in Food Media & News

I had no idea immersion blenders were so dangerous!

Please do some research first. You will find she was not driving but instead was parked. That whole story took on a life of its own so that even the press/national news were stating that she was driving. Her story is legitimate, the photos of her burns would make you sick.

ETA:
http://www.nytimes.com/2013/10/21/boo...

http://www.upworthy.com/ever-hear-abo...

Aug 17, 2014
foodieX2 in Food Media & News
1

The Quarry-Hingham

New write up in the Globe

http://www.bostonglobe.com/metro/regi...

Aug 17, 2014
foodieX2 in Greater Boston Area

Is it right for restaurants to stop seating people before closing time?

You completely lost me.

Aug 17, 2014
foodieX2 in Not About Food

Is it insulting to the chef to special order in fine dining?

However these days it's not a random request where it is a single sub of carrots in a night. Anecdotally my friends and family in the industry say that the requests for substitutions continue to increase. In addition it is becoming harder and harder to predict. More and more folks want to swap out grains for veggies, veggies for salads, oil for butter, etc. And again, while a sub or two a night won't break the bank with increasing food costs getting stuck with a lot of leftover X and not having enough Y can cause problems, both to the budget and to the menu

Aug 17, 2014
foodieX2 in Not About Food
1

Carrabba's - a non-steak chain with a great steak

It appears that meatpieking has not been posted since 2007.

http://www.chow.com/profile/62612/posts

Aug 17, 2014
foodieX2 in Texas

Good restaurants in/around Natick?

Unfortunately you really are not going to find anything that meets that description in Natick. Are you willing travel a bit? You could try the Capital Grille in Chestnut Hill where you can at least get a good (albeit overpriced) cocktail and the bar scene, while not hip, is usually pretty active. The same could be said with the Met but I have found it to be less active and have an even older clientele (disclaimer only been there twice)

Aug 17, 2014
foodieX2 in Greater Boston Area