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thimes's Profile

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July 2015 Openings and Closings

JUst saw this opened as well. Just a bump to see if anyone is been…

about 14 hours ago
thimes in Greater Boston Area

Morano Gelato Chestnut Hill, the realness

You are all correct. The gelato was some of the best I've had state-side. We tried melon (a sorbet but incredible flavor and texture), cassata, pistachio, and hazelnut. All excellent. The texture was perfect.

They do pack "to-go" pints in fairly flimsy styrofoam containers (in the summer you'd want something more to drive them home I'd assume). Up to 3 flavors for $12.

We'll be back for sure.

Jul 26, 2015
thimes in Greater Boston Area

Johnsonville Brats--what's the big deal?

Where are you living that you have usingers in your Costco? I'd kill to have them in mine!

Jul 26, 2015
thimes in General Topics

what's the best way to store premade steamed bun dough

My first response would have been to make the buns and freeze them - but if you didn't want to do that …

I would have left it in a single mass in a bowl in the fridge. After a few days you should be able to give it a quick knead to refresh it and then bring to room temp, portion, and use.

I don't like storing dough on or between sheets of paper as I always have sticking problems - and it takes me forever to get all the paper off the dough.

I find that after a rest for a few days you need a little more kneading to "re-activate" some of those gluten strands, so I wouldn't have portioned it yet.

I know probably too late for you this time. But my 2 cents.

What did you do and how did it work out?

Jul 22, 2015
thimes in Home Cooking

what's the best way to store premade steamed bun dough

I'm a little confused. Are you wanting to make the dough ahead of time - or are you making it and want to know what to do with the leftover dough?

How long are you wanting to store it? Just overnight or if it is leftover dough are you wanting to keep it for a few days?

Jul 21, 2015
thimes in Home Cooking

Waltham fishmonger?

Haven't tried that star market but have been to a few now. Will swing in.

Also hadn't heard of wagon wheel. Putting it on the list.

I just drove by Wilson's farm in Lexington by accident the other day. Didn't have time to stop in but planning on heading there soon. Heard good things and the farm is out back for many things. Win win.

What does anyone know about the Waltham fields farm (?) on Beaver at I think. Website makes it seem interesting and they do a CSA.

Jul 17, 2015
thimes in Greater Boston Area

Waltham fishmonger?

Thanks, I was afraid that might be the case with all the "we sell goat" signs in the window. … maybe I'll go in the next time I'm in the market for goat.

Never heard of Cpt Mardens. Will look them up. Thanks.

Jul 17, 2015
thimes in Greater Boston Area

Savory Arancini and Sweets at Waltham's New Cafe Brelundi

So you all talked me into it, and I went today.

First - I'll be going again. The people were great and I enjoyed my lunch. The place was much nicer than their marketing would let you believe and I"m looking forward to their Watch Factory location (though it is further from me) since this location has very limited seating and today was gorgeous out - I would have liked to order to-go or eaten along the river (which I'm hoping the Watch Factory location will facilitate). (I would have had my lunch to-go today but I wanted to try the gelato after . . . )

I really did enjoy the tuna sandwich. It was moist without being greasy (no mayo mixed in, so often I find people just add a lot of oil), nice tasting tuna with olives and capers that brightened it all up, on a nice lightly toasted roll. I will be ordering that again.

I had to try the arancini. I had a wild mushroom arancini. It was perfectly fine, I wasn't upset with it at all and agree that the rice could have been cooked a little less. I think they were $4 for one.

I also tried the hazelnut gelato, which had a great hazelnut flavor but was a little sweet for my tastes. I know gelato is "supposed" to be served above frozen but this could have been a little firmer (especially given the temp outside). I'll have to try a few other flavors to see if they all seem sweet to me.

Glad I went, thanks for the review.

PS - No Iris in the case, so assumed they were out - and I wanted gelato - so next time . . .

Jul 16, 2015
thimes in Greater Boston Area

Waltham fishmonger?

Anyone know anything about "Waltham Fresh and Prime"?

I came across it in a web search, just did a drive by and the store front is still there though the grates were down (they were supposed to be open apparently but guess not). The online reviews are polarizing it seems, but most talk about their cooked/take-out food.

Anyone ever been?

Jul 15, 2015
thimes in Greater Boston Area

Return to Cha Yen Thai Cookery

Just adding to the chatter . . .

I went for my first time today. Had the corn cakes and the sukhothai. Both were great. I'll be back.

Those corn cakes/fritters are not at all what i was expecting (in case anyone is a first timer as well). I was expecting some sort of polenta - corn fritter - type thing. No. These are whole kernel corn fried in just enough batter to hold them together . . .they were really good and I'll be trying to recreate them at home for sure.

The place is also very small. Must be mostly a take-out place. They have essentially 2 tables (a 2-top and a 4-top) and three stools at a window counter. Given that, I was surprised that they essentially do "table service" instead of ordering at the counter.

Thoroughly enjoyed.

Jul 15, 2015
thimes in Greater Boston Area

Savory Arancini and Sweets at Waltham's New Cafe Brelundi

Thanks for the post. I saw them advertising with a flyer in a local hotel and kind of dismissed them. I'll have to check it out.

It looks like they are opening a second location in Waltham in the Watch Factory, just a few blocks away from their current location. Hmmm, I saw construction on a space in the Factory and figured it was offices, maybe it is their new location, which could be nice if it is where I'm thinking because it would be on the river essentially.

Jul 15, 2015
thimes in Greater Boston Area

How to turn this dip into a sauce?

Again I haven't tried it but …
based on the description I might go for a stock and wine mixture to thin it to a sauce for lamb then.

You can pre-reduce the wine and stock with a few aromatics first to make a more substantial base to mix too.

Jul 13, 2015
thimes in Home Cooking

How to turn this dip into a sauce?

a sauce for what?

honestly I've never had this item but I have had a walnut sauce over pasta in Italy several times and it is great. Depending on how thick this is, you may just be able to toss it with pasta (maybe a little pasta water just to loosen it).

Jul 13, 2015
thimes in Home Cooking
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Real Sugar Dr Pepper hiding in plain sight at my grocery store

All kinds of rum. Capt Morgan's and diet dr pepper …

Jul 12, 2015
thimes in General Topics

pâte à choux storage

Since choux gets its rise from the moisture in the dough I'm not sure if that is true … the dough doesn't "deflate" … but maybe that is true.

Jul 10, 2015
thimes in Home Cooking

4 elegant but simple dinner recipes / menus to master for dinner parties

I agree with this as a resource - but I'd recommend her first "Barefoot Contessa" book. Foolproof, taste great, easy to do . . . what more can you ask for.

Jul 10, 2015
thimes in Home Cooking

Where to buy bulk Valhrona?

Marty's wine and liquor?

Sorry new to the area and trying to get my food legs under me. I'm not far from there so need to get it on the list of places to check out it sounds.

??
http://www.martysfinewine.com
??

Jul 10, 2015
thimes in Greater Boston Area

What's the best way to label containers for the freezer?

Go to Home Depot/Lowe's/Local hardware store etc - get electrical tape. It now comes in multiple colors (I use different colors for different things - e.g. yellow for chicken, orange for beef, etc).

It sticks really well to everything - plastic included, doesn't fall off in the freezer even with a lot of moving around, and comes off easily with no residue left on the container.

IT IS THE BEST (imho of course).

Jul 10, 2015
thimes in Not About Food

How to make a really good beef stew

What has been lacking? Not "beefy" enough? Don't like the texture of the meat? Too thin?

Jul 10, 2015
thimes in Home Cooking

QUIZ: Which of These Cookbooks Are Actually Real?

9 of 26 - that was fun and a little shocking!

Jul 10, 2015
thimes in Food Media & News

Real Sugar Dr Pepper hiding in plain sight at my grocery store

For a while they were selling it in cans/12 pack. This was a few years back I think - they were making a lot of "throw back" sodas for a while, all of which were made with real sugar. The graphics were a little different. I preferred it for sure and then it disappeared :(

Jul 10, 2015
thimes in General Topics

Fresh Gnocci where to buy?

I just moved here and noticed it at Russo's yesterday. They have a lot of fresh pastas that looked good (but haven't tried any of them, and I tend to make them myself), thanks for the review

Jul 10, 2015
thimes in Greater Boston Area

pâte à choux storage

what happens after a few hours? Not sure why you feel that way . . .

Jul 10, 2015
thimes in Home Cooking

pâte à choux storage

I'm not sure I agree with hotoynoodle - you can hold pate a choux at least for a day, probably two (have only held a day myself and more often than not pipe, bake and freeze). The issue is the raw eggs more than anything else. IMHO

Edit: just a link to someone else that agrees it can be held

http://ruhlman.com/2009/01/pate-a-choux/

"The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use."

Jul 10, 2015
thimes in Home Cooking

Morano Gelato Chestnut Hill, the realness

Anyone know if they pack "to go" containers?

Jul 09, 2015
thimes in Greater Boston Area

Waltham fishmonger?

Thanks again. I went today. I would never have known they were there if you hadn't mentioned it. (First I'd have to go on a Thursday and then I have parked on the opposite side of the building so would never have seen their tent).

I bought some halibut ($24/lb I think) but looked good (haven't cooked it yet). Not thrilled it is all pre-portioned and wrapped in plastic but I get it given the mobile constraints.

They will also do special orders if you call ahead and have it there for you on Thursday.

And to whoever posted on another thread about paying attention to what they have on the shelves under the produce - great tip as well. I could have shopped the whole store and never noticed there was stuff down there.

Jul 09, 2015
thimes in Greater Boston Area

All-Clad Saute + Electric Coil Stove = Worthwhile?

It's a good deal for that pan - it is a good quality pan - it will last you a lifetime . . you shouldn't have any regrets about buying it, just enjoy it.

If you love it and when the time is right, buy more. If you just think it is okay, buy a slightly less expensive pan next time - but I doubt you'll "regret" having this one in your arsenal of pans!

Jul 09, 2015
thimes in Cookware

my saltines were stored in a closet where laundry was stored but sealed now smells like soap, is that dangerous?

I've had saltines that were stored for a while (no soap or laundry) that when opened smelled . . . bad, but I could see how you might describe it as soap too.

Throw them out.

Jul 09, 2015
thimes in General Topics

Morano Gelato Chestnut Hill, the realness

Ugh, I was just there yesterday - are they in the Mall there? Need to run to the Container Store this weekend anyway . . .

Jul 09, 2015
thimes in Greater Boston Area

Thinning the herd. Getting my cookbooks down to a reasonable number

I hate these posts. I have well over 300 cookbooks and definitely need to purge but these posts just call out more cookbooks that I feel I want to get . . .

So when everyone purges, what do you do with the books? I recently moved and took many regular books into a Half Priced Books store and they bought them for about 20 cents a book (hardcovers, big names, but several years old now). I'm not upset at them for the price, I get the business model, but hardly worth carting them in - so I just donated the rest of my fiction to charities. But with my cookbooks, I'd rather keep them than just get rid of them . . . . are there better options? I'd be willing to try to get rid of some . . . maybe . . . .

Jul 09, 2015
thimes in Home Cooking
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