e

eatntell's Profile

Title Last Reply

Montreal Smoked Meat at Cutty's today

Loved Schwartz's smoke meat.

Rushed over to Cutty's this past Wednesday, only to find their Montreal Smoked Meat on Rye was a one time deal. Upon inquiry, they "confessed" that their smoke meat was NOT from Montreal, but "would be close". I might not have missed much.

BTW, wasn't Schwartz closed or transferred to new owners?

Jan 27, 2013
eatntell in Greater Boston Area

"Charcoal Guido's" to bring brick-oven pizza to Waltham

This review claimed "authentic Italian cuisine" at Charcoal Guido's!!!

http://www.boston.com/lifestyle/food/...

Jan 27, 2013
eatntell in Greater Boston Area

Pastrami in Boston that approaches Katz's?

Disclaimer: Love pastrami, but no connoisseur.

In the good old days, B&D in Brookline and Ken's were my go to places for great deli treats. After their closing, Zaftigs is the only one left that I frequent.

Michael's and Sam LaGrassa's pastrami just don't measure up. But the worse by far was found at Inna's Kitchen in Newton. They claimed that their pastrami is store made, and don't have that red dye color. OK, I'll accept that. The meat looked gray and "aged", and tasted very salty. Perhaps that's "authentic"? The meat portion was skimpy and the potato salad side was no more than two mouthful. All for $11.

For a city with a good size Jewish population and college students from NYC, why aren't there more great delis around?

Jan 27, 2013
eatntell in Greater Boston Area

Enraging experience at Taqueria Mexico, Waltham

I have been to Taqueria Mexico several times, and Amigo once. Their ambiances are very different, and both reminded me of similar places I had visited in Mexico. I don't have a honed palate for Mexican food to be able to tell if their dishes are authentic. They are, however, sub-par to those I had sampled in Mexico and in CA, by a long shot.

Taqueria Mexico is homey with seating inside and out. It is located on a quiet side street close to the center of Waltham with lots of stores and businesses. My visits are typically during daytime on weekends, and I always park at a meter a block or two away. The short walk is perfect to work up an appetite and to work off a little bulge afterwards. The few Mexican decors and plastic furnishing are unpretentious and clean. The food is good value and consistent. The wait staff is always courteous and aim to please. (I once ordered a plate with a side I did not like by mistake. When I mentioned it to the wait staff, he quickly comp'ed me with a different side.) IOW, this is what a small family run restaurant should be like.

By comparison, Taqueria El Amigo is in the middle of nowhere. If not for the glowing reviews here, I would have never noticed it. For my only visit, I parked in a fenced in lot next to it and wondered if my car would be towed. The place has half a dozen small tables inside, random decors on the walls, a counter with the visible kitchen behind. IOW, a hole in the wall, which did not bother me since I had enjoyed great food in similar holes in Mexico. But Taqueria El Amigo's service and food were horrific. Now that bothered me, and I won't return. Here's what I posted in another thread.

"I only visited once for a takeout recently, and was very disappointed. It was after lunch on a weekday, and the place was half empty. I went for the taco plate which many had recommended here.

When I got home 15 minutes later, grease had soaked through the brown paper bag. Other than the four tacos, there were no chips and no sides. The tacos' meat was bone dry, and the avocado slices were razor thin."

"My takeout from el Amigo was not in a styrofoam container, but in a plain brown paper bag. I asked for and paid for a taco plate, but there were only four tacos in the bag. Perhaps they just don't do takeouts well."

http://chowhound.chow.com/topics/854106

Jul 18, 2012
eatntell in Greater Boston Area

Best Lobster Rolls in Boston: Chowhound Lists

This is outside of the 5 mile radius of Downtown Boston. But the price alone (if not misprinted) deserves a mention.

"At The Gloucester House Restaurant, Lenny Linquata said the market upheaval has flipped the seafood hierarchy, making lobsters among his cheapest seafood. As a result, a lobster roll that would have cost $35 is now $25, he said."

http://www.boston.com/news/local/mass...

Jul 17, 2012
eatntell in Greater Boston Area

Editing a post

Will OP be notified when an edit is made? Same question for deleting/moving a thread.

Jul 16, 2012
eatntell in Site Talk

Editing a post

I'm aware that the hound team can move and delete threads for different reasons. Who can edit a post other than those who post them?

Jul 15, 2012
eatntell in Site Talk

Boston's Best Lobster Rolls

Good value lobster rolls "within a 5-mile radius of downtown Boston":

Courthouse
Sullivan's

Jul 15, 2012
eatntell in Features

what are your 10 favorite cheap(less that $10) breakfast, lunch, dinner and "4th meal/snack" places

"Having moved here from LA a bit over a year ago, I would respectfully suggest that you are unlikely to find inexpensive Mexican fare here that will impress you."

I encourage you to check out Amigo. Our island of two has room for one more.

Jul 13, 2012
eatntell in Greater Boston Area

Please critique my itinerary - did LOTS of research - visiting Boston for 5 days and Salem for one of them.

Modern Asian is an attempt to step up from Pu-Pu Platter + Mai-Tai, for the same crowd who made them popular.

Jul 13, 2012
eatntell in Greater Boston Area

dirt cheap lobster?

$1.50/lb would be cheaper than bologna:

http://chowhound.chow.com/topics/857158

If this trend (hyperbole?) continues, we will be using lobsters for fertilizers, just like the Pilgrims did. You did say *dirt* cheap!

http://www.thelobsterguy.com/aboutlob...

Jul 13, 2012
eatntell in Greater Boston Area

July 2012 Openings and Closings

Back when there was no gray in my hair and no Jacksons in my wallet, I used to pick up a frozen entree from Stockyard on my way home after work. Their creamed scallops and lasagna beat the heck out of Stouffers'. Then the quality started to slip, followed by the disappearance of the frozen entrees. Fond memories, sad to see it go.

Jul 13, 2012
eatntell in Greater Boston Area

Korean Restaurant

I know almost nothing about Korean food. There are quite a few stores and restaurants around Allston's Packard's Corner. Bon Chon is a favorite of many. The newest addition Boston Kaju Tofu is packed every time I walk by. Specialized in tofu hotpot, and a branch of a CA based chain, I was told.

http://www.yelp.com/search?find_desc=...

Jul 12, 2012
eatntell in Greater Boston Area

Ethnic and Cultural Festivals, July 2012

Jul 12, 2012
eatntell in Greater Boston Area

The perfect fried rice?

Start with the RIGHT KIND of rice: long grain from Asian market, not minute rice, not sticky. For frying, rice must not be overcooked, i.e. not soggy and lumpy. A little on the dry side would work better, hence leftovers or overnight.

I use a seasoned wok or a non-stick pan, medium heat, no excessive oil. Any sticky rice (should be some but little) is scraped up during stir frying using a metal Chinese spatula that is meant for a wok. The tiny burned bits are a good thing, as Martha would say.

http://www.google.com/search?q=chines...

Chinese restaurants use left over rice, at room temperature typically. Their recipe, more or less:

- Prepare other ingredients (meat, shrimp, vege, etc.) as usual (except eggs, to follow), i.e. as if without fried rice. Set aside.

- Heat oil. Loosen pre-cooked rice lumps the best you can before adding to oil. Add salt/pepper to taste, and a dash (and I mean ONLY a dash) of good brand oyster sauce (secret weapon), stir fry. Optional, add a bit of water and cover briefly to steam. When done, there should be very little lumps of rice (each grain is separated), stuck rice should be scraped up, and there should be no water left.

- Add scrambled eggs, finely diced scallions over rice, stir fry. When done, eggs should be fully cooked, uniformly coating the rice, and anything stuck should be scraped up. You are done if not using other ingredients.

- Add other ingredients and stir fry.

Jul 12, 2012
eatntell in Home Cooking

Reviving the Lost Art of Braising

"It's heat not light that's cooking the food."

That's the point I tried to make. I question, not as a scientist, whether the shiny surface of an aluminum foil in total darkness has anything to do with heat generation.

Moving on to pragmatic matters. Sealing the lid with flour started long before the existence of aluminum foil. Today, the difference between the two methods may be very slight. How the lid and pot join probably has something to do with which works better. Using foils have the advantage of ease and not cracking. Using flour is more "traditional".

Jul 12, 2012
eatntell in Home Cooking

Roast Beast (Allston)

The next time you are in the area, check out Cutty's.

"There’s no lack of good roast beef sandwiches in these parts, but when Cutty’s started serving its paper-thin slices of tender, pink meat on buttery brioche, a hush fell across the land."

http://articles.boston.com/2010-12-29...

http://www.boston.com/lifestyle/food/...

They have a pork sandwich on Saturdays. Get there early before they are gone.

Jul 12, 2012
eatntell in Greater Boston Area

Soul Fire's "All You Can Eat Wings for $9 " Mondays: Such a Deal!

"amazing"? You must have missed that Amigo has Mexican, Cheeks has Texas bbq, etc.

Jul 12, 2012
eatntell in Greater Boston Area

Trip Report from July 4th weekend- The Good, Bad and the Ugly (LONG)

Compared to other cities I have lived in or visited, Boston sucks when it comes to hospitality towards customers.

The attitude of restaurants wait staff is not an exception, but the norm. Department store sales clerks, grocery check out cashiers, etc. all treat you like they are doing you a favor when you spend your hard earned dollars in their stores. Even when you thank them after you pay, they won't have the courtesy to reciprocate. And then there are the public servants in DMV, bus and train drivers ...

Jul 10, 2012
eatntell in Greater Boston Area

Trip Report from July 4th weekend- The Good, Bad and the Ugly (LONG)

Had you told us, you would have gotten suggestions other than Regina’s and Wai Wai. But you did get good cannoli and lobster roll. Two out of four was not too shabby.

Jul 10, 2012
eatntell in Greater Boston Area

Soul Fire's "All You Can Eat Wings for $9 " Mondays: Such a Deal!

When it comes to wings, there are cheaper deals (but may or may not be better deals than Soulfire).

http://www.yelp.com/search?find_desc=...

BTW, the price of fresh wings in the Asian markets has almost doubled in last year. Used to be <$1.50 per lb, now ~$2.50 per lb.

Jul 10, 2012
eatntell in Greater Boston Area

Trip Report from July 4th weekend- The Good, Bad and the Ugly (LONG)

Thank you for a great report: you tell it like it is and offer some great perspectives.

I don't think you are conceited at all, just the opposite. You explained very well why a New Orleans (or any other famed food town) native may find cities like Boston underwhelming. Perhaps you let the enthusiastic recommendations here clouded your expectation.

Jul 10, 2012
eatntell in Greater Boston Area

Reviving the Lost Art of Braising

A fascinating thread, with equal amount of scientific facts and urban legends. Where is Alton Brown when we need him?

"The braising method of MC uses primarily radiant heat, and the standard shiny aluminum foil would reflect the radiant heat away from the food. MC recommends a dark lid to absorb the radiant heat."

Once covered, the aluminum foil would be in pitch darkness. Without light, its (no longer) shiny surface is no different from the dark lid.

Jul 09, 2012
eatntell in Home Cooking

Cafe Beirut: Son of Sam(i) Delivers On Delicious Vegetarian in JP

Many traditional dishes passed down through centuries have fascinating stories behind them. Consuming the food delights my palate, while learning about their culture expands my mind.

BTW, did you notice that wikipedia link describes how baba ghanoosh differs country from country?

Jul 09, 2012
eatntell in Greater Boston Area

What is your biggest recipe pet peeve?

As a newbie hound, I made the mistake of providing a link to America's Test Kitchen' paid site, and was sent to the penalty box. I'm not a member and get the recipes from their books and dvds in my local library.

I have found ATK's recipes easy to follow and work for me most of the time. They are detailed in ingredient choices, measurements, timing, etc., with supporting reasoning for each. IOW, I usually don't have any pet peeves with them.

However, when it comes to some ethnic dishes (which they don't seem be that familiar with), ATK's recipes fall short of authenticity.

Jul 09, 2012
eatntell in Home Cooking

Please critique my itinerary - did LOTS of research - visiting Boston for 5 days and Salem for one of them.

This thread belongs in the Visitor-to-Boston inquiry Hall of Fame because:

- Teacher started by telling us the details of the trip.

- Teacher followed up with clarifications, questions, and itinerary revisions.

- When (good) responses poured in, other hounds (even those not very vocal usually) seemed to want to up the ante, offering corrections, alternatives and/or hidden gems. IOW, good responses led to many more.

Let this be a lesson to the inquirers who would ask, "Where should we go to dinner?" without much context. That's the beginning of the end for many bad threads. Hounds can't read mind, although that doesn't stop some from responding as if they can.

Jul 08, 2012
eatntell in Greater Boston Area

Cafe Beirut: Son of Sam(i) Delivers On Delicious Vegetarian in JP

Thanks for a great review.

While the other review raved about their shawarma, it did prefer Esperia's pork gyro instead. The dry meat might very well be the result of being heated on a spit for too long, as you suspected.

Never have baba ghanoosh before and looked it up.

http://en.wikipedia.org/wiki/Baba_gha...

"The arabic term means "father of coquetry", which has been interpreted to suggest that it was invented by a member of a harem, although "ghansouh" may be a personal name."

I then looked up the meaning of coquetry.

http://en.wiktionary.org/wiki/coquetry

"An affectation of amorous tenderness, especially of a woman directed towards a man."

Does your fondness of baba ghanoosh have anything to do with its origin or meaning?

Jul 08, 2012
eatntell in Greater Boston Area

Confused about cutting boards

American Test Kitchen had an episode reviewing cutting boards. Their pay site usually does not display their contents to non-members. But here's the cutting boards review with an update, in full, for everyone, for now. Better copy and save it, I did.

http://www.americastestkitchen.com/eq...

Jul 08, 2012
eatntell in Cookware

Smelly cast iron pan

Thanks to all the responses.

Yes, I'm currently using the designated fish pan solution. I'll give a shot to the other suggestions. Short of re-seasoning I'm not hopeful they'll work, since searing salmon leaves a very strong smell.

BTW, I have the same problem with my cast iron dutch oven. I don't cook fish with it, but after a curry dish, the curry smell would linger.

I guess that's one reason why there are enameled cast iron wares.

Jul 08, 2012
eatntell in Cookware

Celebrity Pizza, Watertown, Respectable Fried Clams

Courthouse is where I go for good value fried seafood. They are always fresh, the seafood market right next door may have something to do with it.

If you give Celebrity's fried clams a 7.5, how would you rate Courthouse'?

Jul 07, 2012
eatntell in Greater Boston Area