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Brock Lee Robb's Profile

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signs of Spring? sorrel? ramps? fresh green almonds? chervil? mache? morels?

Stinging Nettle is "growing like a weed" if you look around, and a sure sign of spring. Here's some fresh pasta I made with nettles.

Apr 01, 2012
Brock Lee Robb in Greater Boston Area

Roast Marrow Bone Lovers thank Mayflower Poultry

Thanks! - I go to Mayflower regularly, but have never paid any attention except to chickens.

btw, recent (last several years) research shows no connection between dietary intake of cholesterol and blood cholesterol levels. This was essentially an assumption made 30-40 years ago, never actually proven, heavily advertised, now debunked. There are other good reasons not to overdue animal fats, but this isn't one of them.

Apr 01, 2012
Brock Lee Robb in Greater Boston Area

H Mart - Burlington

Not usually crowded at all on weekday mornings or afternoons.

I enjoy the pork belly and very thin cut beef (for soup). I don't think the chicken is special, and I think the fish quality is frequently below average. Seafood items are often less expensive here, but e.g. shrimp is from Vietnam, not U.S., and I won't buy for sustainability reasons.

Apr 01, 2012
Brock Lee Robb in Greater Boston Area

ya think CH moderators are harsh? here's a frame of reference/perspective

Have to agree. Using a logarithm would be weird. Even a natural logarithm seems out of place here. Tangential even. Far from sine qua non. OK, enuf math puns.

Mar 31, 2012
Brock Lee Robb in Site Talk

Neilio's Lexington is a Gem

Fondly remembering the French couple who owned it then. They managed to create amazing examples of ordinary dishes, like meatloaf, fried fish. And the Turkey Terrific of course.

Mar 01, 2012
Brock Lee Robb in Greater Boston Area

What do you do with canned salmon? Not salmon patties.

I buy the inexpensive stuff, enjoying the full fish flavor. I pick out the spine bones (and some of the skin.) If you're careful when first removing the fish from the can, and carefully "unroll" the can-shaped mass, the bones are all together and easily removed. Takes two minutes. The pin bones are undetectable by the time you make something.

Jan 20, 2012
Brock Lee Robb in Home Cooking

Espresso Powder in Cambridge/Somerville/Allston?

I have previously found this at Capone's. It was on the wall behind the counter.

Oct 31, 2011
Brock Lee Robb in Greater Boston Area

Oughta Be a Law: 10 Crimes Against Food

I guess "flyover country" is that vast useless area between Tijuana and Petaluma?

Oct 20, 2011
Brock Lee Robb in Features

The Worst Paragraph in All of 2011's Food Writing

Are you criticizing the writing or the movie? As usual, the CHOW writers seem confused, and angry about trivia.

Oct 14, 2011
Brock Lee Robb in Features

Meat blintzes?

Yes, my Mom made them this way also, with brisket, except she did not include the egg. Her story was that I would not eat the cheese ones when I was very young, so she "invented" meat blintzes! I'm sure that was a slip of the memory, and she got her recipe from her Galitzianer mother. Anyway, its then applesauce for the cheese blintzes, and sour cream for the meat ones. Kosher? What's that? ;-)

Jul 01, 2011
Brock Lee Robb in Home Cooking

NFNS 6/26/11 spoilers

Makes you want to get up and SMACK the TV - I love it!

Jul 01, 2011
Brock Lee Robb in Food Media & News

Popular dishes worldwide

Thanks Antilope! I live a block away from the advertiser on the cookbook page, Eastern Lamejun, amidst a large Armenian-American community. Lots of Armenian ingredients available within walking distance. Now I know what to do with them!

Jul 01, 2011
Brock Lee Robb in Home Cooking

Top 10 Signs of a Bad Cook

Top 10 signs of a bad writer:
(1) Writes things like, "while others _quail_ at the sight of..."

Jun 19, 2011
Brock Lee Robb in Features

Beet Horseradish

Oy, I should try without one?

Apr 08, 2011
Brock Lee Robb in Recipes

How to Cut a Commercial Sized Parmesan Cheese Wheel

Lawnmower with a fresh bag. Or not.

Feb 10, 2011
Brock Lee Robb in Cheese

Do you buy Frozen Pizza? Do you Buy Pre-made Crusts? Why the Reluctance to Go the Next Step?

I don't know why I buy them. I go way out of my way to make other things from scratch, and I'm clearly not afraid of yeast. I mean... I've yet to have a yeasty rise up and strike me, and they're not very good at blackmail... what's to be afraid of? I guess my answer is: same reason I don't make my own ramen noodles - its a convenience food. I like being able to respond to the craving in 21-23 minutes (slightly longer at higher elevations.)

Feb 08, 2011
Brock Lee Robb in General Topics

Only a Boston-area hound would...

+1

Jan 12, 2011
Brock Lee Robb in Greater Boston Area

Basic Fish Baked in Parchment

I love this method because its 1) delicious 2) nearly foolproof 3) no cleanup. The olive oil adds nothing except a superfluous 100 calories to this dish. If fish with skin is used, the skin should be removed beforehand.

Jan 12, 2011
Brock Lee Robb in Recipes

Only a Boston-area hound would...

... ask for a "cannolo", thinking I was being suave, using the singular when I wanted only one (and this at a well-known place with an Italian name) though I don't speak a word of Italian (well OK, one word). My request was met with a confused silence, so I quickly added, "one cannoli, please." "Ahhh, chocolate or regular?"

Jan 11, 2011
Brock Lee Robb in Greater Boston Area

6 in 1 Tomatoes

Thank you.

Jan 10, 2011
Brock Lee Robb in Greater Boston Area

6 in 1 Tomatoes

What is special about these tomatoes?

Jan 09, 2011
Brock Lee Robb in Greater Boston Area

what do i do with all this fatback / pork fat!?!

Yes, tastes piggy. Neglected to say, this technique is properly called "confit." I've never tried to re-use the fat with anything else except more pig, so I don't know, but I imagine it would add its flavor to whatever you're cooking. That might or might not be a good thing!

Jan 06, 2011
Brock Lee Robb in Home Cooking

what do i do with all this fatback / pork fat!?!

Render into lard as described above, then use it to braise other cuts of pork.

Jan 06, 2011
Brock Lee Robb in Home Cooking

Buying Goat Meat

The place near China Merchandise has very friendly proprietor. He answered questions for me, spent some time, invited me behind the counter. I don't know the answer to your question, but my point is: he'd be easy to ask. Goat-chops were delicious!

Jan 06, 2011
Brock Lee Robb in Greater Boston Area

Anthony Bourdain No Reservations Season 7 in Boston [old]

"... people are sullen and the food tastes like regret."

Oh, my! That little gem of writing just made my day!

Jan 04, 2011
Brock Lee Robb in Greater Boston Area

1/2/11 Winsor Dim Sum Cafe-YAY!Thank you Boston CHs!

The authentic concoction (lets not get started - I mean as its made in HK) uses Jinhua ham, a uniquely cured product and an expensive ingredient, very difficult to find in the U.S. Genuine Smithfield ham, or even proscuitto gives reasonably similar results. Otherwise, nothing really tough about the ingredients, and its certainly not difficult to make if you cook. Takes an hour. Keeps forever. Many layers of flavor!

Jan 04, 2011
Brock Lee Robb in Greater Boston Area

Fresh anchovies

Got some at Russo's a week - 10 days ago. They were in the small room, near the grated cheeses. Maybe not what you are looking for though - not canned, but do have oil around them.

Dec 28, 2010
Brock Lee Robb in Greater Boston Area

December Openings and Closings

Nice! Love this place.

Dec 27, 2010
Brock Lee Robb in Greater Boston Area

Do You Like Coffee in Your Chocolate?Special Sale at local WF Stores!

"jag" = brief obsession

Dec 27, 2010
Brock Lee Robb in Greater Boston Area

New Years Eve dinner--looking for a one pot WOW

Coq au Vin

Dec 26, 2010
Brock Lee Robb in Home Cooking