Ali G's Profile
Kaffir Lime Leaves - Lowell?
I know it's been a month, but I'm just getting back online. I was able to find the lime leaves at Hong Kong Market. Had to ask the woman at the counter since nothing is labeled...you just need to know what you are looking for. There are a lot of greens and leaves that look similar. I was able to score a few other items up the ramp as well.
By the way, Russos has had lime leaves back in stock in the herbs section. I grabbed some and froze them. Tasted great in some Thai curries.
Kaffir Lime Leaves - Lowell?
I struck out at Russos and H-Mart, but I'll be in the Lowell area this week and was wondering if anyone has seen these at any of the Asian markets there? Battambang Market maybe?
Are these used in Indian cooking? There are a few large Indian markets on Moody St. in Waltham that are convenient to me, but not sure if that's something that would be sold there.
Where to buy bluefish pate around Boston?
Captain Dave himself was giving out samples at Russo's a few weeks ago. He had a couple of other spreads as well (haddock and salmon I think). All very good.
Looking for corn beef and cabbage for St. Patrick's day
I agree, it's probably not worth worrying about the health implications if you are eating it once a year. However, growing up we only ate the grey stuff. My father insisted that this was the proper corned beef to eat on St. Patrick's Day. It stuck with me and that's the kind I seek out every year. I associate the red stuff with deli meat. Maybe there is something to it since the grey only seems to appear in super markets around St. Pat's.
Hong Cuc Sandwich Shop - Lowell
I was in last week for a banh mi and started checking out some of the other items in the store. I saw these triangular shaped items wrapped in bamboo and tied in string. Has anyone bought these? Are they Zongzi? They looked a lot like this picture in Wikipedia. http://en.wikipedia.org/wiki/Zongzi
Seems like that's a Chinese item, so I wasn't sure if it was some Vietnamese version.
Has anyone tried any of the other foods they carry? I've had most of the banh mi, egg rolls, and fresh spring rolls. The sesame balls look good. I'll probably grab one on the next visit.
Best butter in Boston area?
Ok..I was at Russo's this morning and they were fully stocked with about 20lbs of Amish butter. Crisis averted. Great stuff.
Best butter in Boston area?
I've been buying this Amish butter from Russo's since reading these posts and love it. However, it's been gone the last three weeks. Anyone seen this anywhere else? I asked the guy stocking the dairy about it this morning and he wasn't sure if it was coming back. He said maybe next week, but seemed like he was guessing.
North End / Haymarket Validations for Parcel 7 Lot??
Can't seem to find any official or unofficial list of places that validate for this lot. Does one exist? Does the validation work on weekdays or just nights and weekends?
Going to be in the area mid-morning this week and thought it would be a good option for cheap parking. I was thinking of lunch at Regina's before heading out (probably take-out).
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Haymarket
Blackstone St, Boston, MA
Making Limoncello at Home
Thanks for the replies. I know how to calculate the abv or end proof, I'm just not sure about the ratio of sugar to water.
For example, if I used the rich simple syrup in the Chow article, I'd be using 2:1 sugar to water. Since I need just over 4 cups of water to bring the proof to 80, I'd be adding almost 8 cups of sugar!!! (excluding any volume added by the sugar).
Since I started with 190 proof spirit, I'm wondering if I should try something like 2-3 cups of sugar disolved in 4 cups of water. If all else fails, I'll ask the old Italians in the family for their recipe.
Making Limoncello at Home
I'm making limoncello for the first time. There are a lot of recipes online that call for 2 bottles of Everclear or vodka. I used 1 bottle of Everclear 190 proof. I'm wondering if anyone has advice on how much sugar to water I should use when making the simple syrup.
It seems like most recipes get the limoncello down to 70-80 proof. In that case, I'd need 4-4.5 cups of water. A 1:1 ratio seems like it would be too sweet. Any experience here?
first time at Mulan. What are your favorites?
I'll second the shredded pork and baby bamboo. Salted crispy chicken was good as was the shrimp fried rice.
Favorite Session Beer
Thanks for the replies. I forgot how much I enjoy Victory Prima Pils. I was thinking I'd pick up 2 six packs to mix things up. I've heard a lot of talk about the Full Sail beers, but have never tried any. Might be worth a shot.
By the way, I was reading the forums at BeerAdvocate and saw some heated discussions on what constitutes a "session" beer. Most say under 4%, some say under 5%. For my purposes, I meant a "sessionable" beer. Meaning I could drink many throughout the day without being banged up by number 4.
Sticking with the Victory thought, I remember really enjoying Victory Summer Love. Also just over 5%, but I think I can handle that. Decisions, decisions.
Favorite Session Beer
Looking for a good rec on a 12 pack for all day grilling and drinking over the weekend. Nothing >6% so I can actually make it to the end of the night. I'm usually a craft beer guy when having a few, but tend to go the Bud Light, Miller Light, Rolling Rock kind of route when the occasion calls for many beers. Any thoughts? Pale Ales, IPA's, Summer Ales, etc. Not big on too much malt. Not a huge wheat beer fan either.
Who here drinks non-alcoholic beer?
I know I'm 6 months late, but there are not many posts on the beer board and this still shows up on page 1. One group I did not see listed in the thread was sober or recovering folks. I know several people who are now sober who order O'Doul's when out with a group at a bar/restaurant. You could make a case for this being a slippery slope, but these people have been sober for many years and enjoy the taste and social aspect while hanging out with friends and coworkers.
Lowell Asian - Reccos for Tonight?
Hong Cuc makes a great bahn mi. Thanks for the heads up on the other items. I've looked through the cases a few times but never got anything besides the sandwich and a few fried spring rolls.
If you are in the area and looking for bahn mi, I suggest trying Nhy Y on Merrimack St. Maybe 5 mins away from Hong Cuc. They don't have the same selection of prepared items, but for my taste, they make the best sandwich around. It's basically a small convenience store that sells sandwiches. I think they have shredded chicken, beef, pork skin, cold cuts, and maybe one other. In the summer they grow a pepper plant in the back alley and will put one in the sandwich if you ask. Very hot. Sandwiches are $2.50 and larger than most.
Working in Waltham next week....
Sadies has some great steak tips.
Not open for lunch, but Tempo usually has some good fish specials and decent steaks.
Cocktails good for pitchers, BBQ
How about margaritas? I've made a thermos full for tailgating and it went over well. I like the 3:2:1 ratio for tequila, triple sec, and lime. You can also sweeten it with a little simple syrup or agave nectar. Might not be so inexpensive since tequila can be pricey, but a silver 1800 or cazadores shouldn't break the bank.
Sangria and mojitos are an option. Maybe something like a Planter's Punch or Lynchburg Lemonade? I think Manhattan's make a nice pitcher drink since there is no soda or anything that will go flat, but it tends to be a cold weather drink for me.
Licorice Root
Does anybody know where I can find dried licorice root locally? Not much luck at the supermarkets.
Corned Beef from scratch?
Is the Tender-quick used to keep the meat pink? I'd like to avoid nitrates and nitrites, partially for health reasons, but mostly because I want to make a "grey" corned beef. We always cooked the grey corned beef when I was growing up. I think of the pink as deli meat. Maybe it's a Boston thing.
Corned Beef from scratch?
I'm going to attempt to corn a beef brisket for St. Patrick's Day for the first time. After searching for recipes, I came across this site:
http://www.zenreich.com/ZenWeb/cornedbeef.htm
I believe they use a Cooks Illustrated recipe which got a lot of good reviews. I was surprised to see that it was a dry rub instead of a brine. All of the corned beef briskets I've purchased in the past have come in a brine. Does anybody have any experience making their own corned beef? Any advantage of a dry rub vs. wet?
Also, I'm thinking about cooking this in a crock pot. I don't trust my Italian wife to make a proper boiled dinner :) and by the time I started cooking after work, we would be eating at 10pm. Any suggestions on time? Low setting / high setting?
Baja style fish taco?
On the Border in Woburn has fried fish tacos. I had them once. Didn't blow me away, but I don't remember them being bad.
Spicy Food Challenges.
This isn't in Boston, but I remember seeing photos on the wall of Muddy River BBQ in Portsmouth for an eating challenge. Looks like it's a rack of ribs, 1lb of pulled pork, 1/2 chicken, pint of beans, mashed, and cornbread. Eat it in an hour and get $25 giftcard and a t-shirt.
http://www.muddyriver.com/MuddyMenu.pdf
I swear I have seen other challenges in the Boston area besides Eagle's, but I'm drawing a blank.
Where to buy fresh rabbit to cook?
I've been told by my in-laws that Stop & Shop in Watertown carries fresh rabbit on certain days. I'd call first. I think it goes fast. Nonna always cooks a couple of rabbits for Christmas.
Ultimate Mai Tai
I've used the recipe posted by JK Gence the Cosmic Jester a while back with a little modification. I skip the simple syrup because I think the drink is sweet enough and I add a dark rum float (myers or goslings).
I have a copy of Grog Log and I think this is more or less the same recipe from Trader Vic (with the substitution of Appleton). JK said he worked at Trader Vic's, so I guess that makes sense.
Juice of a large lime
2 ounces Appleton Estate Extra
1/2 ounce orgeat syrup
1/4 ounce simple syrup
3/4 ounce orange curaçao
Shake over ice and leave the spent lime half.
I think the ginger in your drink would work well, but I'm not a huge fan of spices in my cocktail. For me, I think cinnamon, allspice and clove would take away from the tropical feel and make it a Christmas drink and I like my Mai Tais in the summer.
La Casa de Pedro, The Hyde (and Hyde Park comments)
If you ever get back to LCdP and want spicy, ask for their hot sauce. They make it in house and I always ask for it when sharing the yucca fries. I believe habenero is the dominant chili in there. it will add the kick you are looking for and is pretty tasty.
Looking for venue near Reading, MA
I've had several lunches and a few dinners at Focaccia and have never had a bad meal. They also have a separate room/lounge that may be available for a shower. I would check them out.
We have had some department lunches at the Mandarin Reading. It's your basic American Chinese, but the food has always tasted fresh and a notch above most Chinese places.
Good Scali Bread in Boston, Outside/Inside the North End
I guess so. I saw inside and outside the north end and the Medford / Billerica suggestions and assumed they were open to spots outside Boston.
Good Scali Bread in Boston, Outside/Inside the North End
The Chateau in Waltham has great scali bread. They sell loaves of it at the restaurant.
Homemade Hard Cider
I assume this is the correct place to ask this question. My other options were the wine and home cooking forums, but since there are some hard cider threads in the beer section, I'll start here.
I plan to make some hard cider at home in the next week or so while the orchards are pressing the unpasteurized stuff. There are a couple of old threads on here, but no real recipes. I was hoping people could post the recipes they use and what they like about the end product.
Most of the recipes I have found online or have been given by friends involve slowly heating the cider, avoiding a boil, to kill the wild yeasts. From there, add some amount of sugar (corn, brown, or honey) and stir until it is dissolved. Transfer to a primary fermentation vessel and add yeast. I hear Champagne yeast will give a dry product while Ale yeast maintains some of the sweetness. The woman at my local brew shop recommended Coopers Pure Brewing Yeast. She said that was popular with the cider makers. After allowing this to ferment for 2-3 weeks or when the bubbles in the airlock slow down to 1/min, transfer to a secondary carboy for another week or 2 to clarify the cider. From here, bottle and drink. If you want it to sparkle, add more sugar and bottle condition.
Now, the more I read on the subject, the more confused I get. Many people seem to think adding more sugar will ruin the cider and make it too dry. My friend's cider comes out to ~10% alcohol and is more like wine than Magners or Woodchuck, etc.
Please feel free to confuse me more and offer your recipes and experience.
