Psst... We're working on the next generation of Chowhound! View >

gorboduc's Profile

Title Last Reply

Small & narrow martini glasses

If IKEA still has SODA cocktail glasses, they're a 5 oz "martini" shape for about $10 a six glass package.

Dec 03, 2012
gorboduc in Spirits

Looking for "can't miss" food spots in Boston

In Salem, A&J King Artisan Bakery for breads/pastries/coffee. They also have a small but good menu of sandwiches for lunch.

If you'll still be in Salem for dinner, 62 Restaurant and Wine Bar, in among the shops at Pickering Wharf.

May 12, 2011
gorboduc in Greater Boston Area

Looking for coffee / chicory blend

Some of the Market Baskets carry Cafe du Monde--I've seen it at the Salem MB and the Danvers MB in the Asian food section.

C-Mart in Chinatown and Kam Man in Quincy also carry it.

Trader Joe's used to have chickory coffee, but it seems to be gone now. Don't know if it's gone for good, or what.

Trader Joe's
1427 Massachusetts Ave, Arlington, MA 02476

Apr 14, 2011
gorboduc in Greater Boston Area

Where to get Jamaican Browning Sauce?

Or you can make your own, which I do when I make my yearly batch of black cakes.

Basically, you take a cup or so of sugar, put it in a deep stainless pot (the silver interior will be useful later on), and turn on the heat until the sugar melts and caramelizes.

Then you take it past caramel to burned--it should start to smoke a little and it'll look black. If you tip the pan so the caramel pools on one side, though, there should be a lovely reddish mahogany color on the bottom of the pan--hence the need for the stainless interior--it's harder to tell when the sugar's ready with a dark pan.

When you see the mahogany color and the wisps of smoke, add in some boiling water. Be careful, because the mixture boils very vigorously for a minute.

Stir until the caramel is dissolved and you have a thin syrup of burnt sugar--browning sauce.

Oct 17, 2010
gorboduc in Greater Boston Area

Fabulous dinner roll recipe?

I've had good luck with the pull-apart butter buns recipe from King Arthur Flour. In fact, I now can't go to Thanksgiving dinner without bringing a batch:

Oct 09, 2010
gorboduc in Home Cooking

Best Foodie Suburb for nearlyweds seeking house?

I live in Salem, so I can give you my read on some of the stuff up here.


Salem's got an excellent bread/pastry bakery in A&J King (they also do sandwiches and coffee).

For cakes, try Cassis in Beverly, about 5-10 min drive away.

Restaurants and Coffee Shops:

For Italian (mostly Northern-ish), 62 on Wharf is very good.

Last time I went to the Grapevine--a year ago--it was also good Italian with a bit of new American thrown in.

Red's, in the center of town near A&J King, is a good greasy spoon that serves breakfast and lunch.

There's Coven for coffee, cupcakes and other pastries, sandwiches, and take out and eat in entrees (cupcakes are good, other baked goods I prefer A&J King), plus a selection of local and/or organic groceries--Whole Foods in nearby Swampscott has a better selection of the latter, though).

Gulu Gulu Cafe is a nice place for coffee or a beer, with live music.

Asahi, in the mall in the center of town, has decent sushi, Passage to India decent Northern Indian, In a Pig's Eye does a good brunch on Sundays, The Old Spot has solid pub fare.

There's a burrito place that's opening soon--the owners seem like they're from New Mexico, since green chile and adobado are on the menu.

Also coming soon is a second branch of Cafe Polonia, for Polish food.

Pizza's not a strong suit, IMO. Upper Crust on the corner of Essex and Washington (next to Gulu Gulu and Cafe Polonia) is ultra thin crust yuppie pizza. I prefer more of a New York style pie, so I go to Cafe Vesuvius in Marblehead.

For Chinese, I usually go to Su Chang's in Peabody--stick with the Cantonese stuff though.

For rodizio, there's Fire Bull in Peabody Square, a Brazillian bakery nearby on Walnut, and Portuguese at O Fado (also on Walnut).


The Salem Market Basket has a selection of Hispanic and Brazilian foods, with a little bit of Vietnamese/Cambodian and Russian/Polish (I assume they're catering to the Vietnamese/Cambodian and Central European populations in Lynn), while the one in Danvers has more Brazilian and Greek/Middle Eastern stuff.

There's supposed to be a grocery store coming to downtown that will specialize in local produce, dairy, eggs, and meat.

There's also a small Polish deli on Essex in the center of town (my Russian friend turns up her nose at it, but it works when you don't want to drive 10-15 min to the Russian stores in Lynn).

There's a good CSA in the summer (though it usually has a waiting list to get in), and there's a farmer's market every Thursday evening in Derby Square until the fall.

Boston Hot Dog Co has good dogs (despite the fact that they're steamed--sorry, NE natives--I grew up where hot dogs are cooked on a flat top, so that's what I prefer), and the owner makes some of his own condiments.

Salem Wine Imports has a nicely curated selection of bottles, and Eric the owner is super helpful.

The Old Spot
121 Essex St, Salem, MA 01970

Cafe Polonia
611 Dorchester Ave, Boston, MA 02127

Boston Hot Dog Co.
60 Washington St, Salem, MA 01970

Fire Bull Restaurant
5 Central St, Peabody, MA 01960

Cafe Vesuvius
18 Bessom St, Marblehead, MA 01945

168 Essex St, Salem, MA 01970

Jul 05, 2010
gorboduc in Greater Boston Area

Sichuan in Brookline: Garden or Gourmet?

For those things, try Gourmet.

I prefer their dan dan noodles and ma po tofu (haven't had the dry fried chicken with chili in both places, so I can't do a comparison, but Gourmet does that dish well).

I prefer the soups at Garden, where they do a nice version of beef soup with noodles, and (when the chef is on, at least.....) the vinaigrette that they use on their tendon and dumpling appetizers (the dumplings themselves have better flavored and textured filling and wrappers at Gourmet, though).

Jun 04, 2010
gorboduc in Greater Boston Area

who makes an extra wide chef's knife?

Forschner also makes a forged 8 in wide blade which I like (it just arrived a couple of weeks ago).

It's heavy and so far seems to hold and edge well.

You can get it online from for $53.95 plus shipping.

May 07, 2009
gorboduc in Cookware

Trader Joe's Private Label

The semi-sweet chocolate chips are Callebaut, or at least last time I saw them being restocked, they were coming out of Callebaut boxes.

The mini croissants, chocolate croissants, frozen key lime tarts, frozen pecan tarts, sticky buns, and Cannel├ęs, are all Galaxy Desserts.

Mar 31, 2009
gorboduc in Chains

ISO Saff-instant yeast

Whole Foods carries SAF Red Label. If you want Gold Label, you'll have to stick with KAF.

Mar 20, 2009
gorboduc in Greater Boston Area

Ikea kitchen Cabinets?

I think it was in the Aug 2004 issue.

Jan 31, 2009
gorboduc in Cookware

Ikea kitchen Cabinets?

I've had IKEA cabinets for two years plus and I haven't had any problems with the hinges--they're Blum (as are the drawer boxes/glides), so they're good quality hardware.

Can't speak to the foil finish, though--I've got one of the wood door styles.

The boxes, doors, and hinges/glides still look and work like new, though.

Jan 28, 2009
gorboduc in Cookware

Waffle Iron Recommendation

I'm partial to my 1940's GE art deco waffle iron, which makes traditional round waffles.

It requires a test run of waffles to determine where the "Bake" arrow needs to be at for the preferred degree of brown-and-crispy-ness, but once you've figured that out, you should be all set.

You can find refurbished ones at Toaster Central ( -- scroll down to "General Electric Best Value"), and there are usually several that are in good working order on eBay (where I got mine) for much less.

The blurb on Toaster Central is correct--if you keep the iron full of batter, it won't overheat, and it does turn out a stream of waffles almost faster than you can eat them.

Jan 20, 2009
gorboduc in Cookware


This is the recipe that I use every year--

The baking and rise are long and slow, but it's not difficult to make if you have a stand mixer.

Dresden-Style Stollen

Makes 3 large loaves (2.5 -3 lbs each). You can also halve this recipe and make 3 smaller loaves (by which I mean about 1 lb apiece), or two large ones (1.5 - 2 lb apiece). Note that a full recipe fills a large (not Artisan) Kitchen Aid mixer--a half recipe is a bit more manageable.

1 lb golden raisins (you can also substitute dried cranberries for some or all of the raisins--the red color is pretty)
1 cup candied orange and/or lemon peel, chopped
1 cup candied citron, chopped
3 tablespoons rum
3 tablespoons SAF Gold Label yeast (for high sugar or acid doughs) or 3 1/2 tbsp regular or rapid rise yeast
2 cups milk
1 lb unsalted butter, softened. You want this pliable, but not totally room-temp soft.
1 tsp salt
1 cup granulated sugar
1/2 tsp ground cardamom
1/2 tsp freshly grated nutmeg
1 tsp fresh grated lemon or orange zest(I prefer orange, but I use what's on hand)
8-9 cups flour
1 cup blanched almonds
1 tube marzipan (optional)
1/2 cup brown sugar (optional)
1 cup powdered sugar (optional)
1 stick butter, melted (optional)

Put the raisins/cranberries/candied peel/citron in a bowl and toss with the rum. Let sit 8-12 hours, or until the rum is absorbed by the fruit. You can also gently warm the rum and add the fruit, to speed the process along. Set the fruit aside.

Beat the butter, sugar, and salt together until well combined. Add the spices, grated zest, and yeast and beat until combined, then add the milk and beat until combined again. Add 4 cups of flour and mix until the flour is fully moistened. Let this mixture sit for 10 minutes.

Add enough of the additional flour to just form a soft dough. The exact amount will depend on how humid it is on the day you make your bread--it usually clocks in between 3 1/2 and 4 additional cups. Knead the dough for 6 minutes (this is where you really love your Kitchen Aid), until it becomes smooth. Add the soaked fruits and the almonds, and knead for an additional two minutes, until the fruits and nuts are thoroughly combined with the dough.

Set the dough in a greased bowl, covered, in a warm draft-free place for 2-5 hours, or until it is doubled in bulk (I leave mine in the oven with the light on). This is a sweet, heavy dough, so it has a really long rise time, especially if you use regular yeast.

When the dough is risen, turn it out onto a floured counter and divide it into three equal pieces. Gently punch a piece down--you want to redistribute the yeast and the CO2 from the first rise, not totally flatten the dough. If you're using marzipan, divide it into three pieces, and roll each piece into a log. Flatten the first piece of dough into an oval about 2 in thick, and put one of the marzipan logs in the center. Fold the dough over the marzipan, and shape it into an oval loaf. If you're not using marzipan, just make an oval loaf with the dough. Repeat until you have three loaves.

Place the shaped dough on sheet pans, and cover it with plastic wrap. Let rise until doubled, 1-2 hours. Meanwhile, preheat your oven to 300 degrees.

Uncover the risen loaves and bake them for 60-80 minutes--until the internal temperature is 190.

Cool the loaves on a wire rack.

If you really want to be indulgent, when the loaves are fully cooled, brush them generously with melted butter, then sift a mixture of the brown sugar and powdered sugar over the tops of them, fully coating each loaf. I skip this step; good stollen is just as tasty without the sugar coating.

Dec 12, 2008
gorboduc in Home Cooking

What's your favorite cabbage recipe?

Cabbage and Noodles--

Quarter and core 1 small head green cabbage, then slice thinly.

Peel and quarter one large yellow onion and slice that thinly as well.

Melt 4 tbsp butter in a large frying pan over medium heat and add the onion and cabbage. Cook until the cabbage and onions begin to caramelize at the edges, stirring occasionally to prevent burning. (You can add 1 tsp of granulated sugar to the pan to speed this process if you'd like--otherwise it takes 30 - 40 minutes.)

Meanwhile, bring a large pot of water salted water to a boil. When the cabbage has begun to brown, cook 1 lb pasta in the water until the noodles are al dente. I like to use bow tie pasta, but egg noodles also work well.

Drain the cooked noodles and mix them with the cabbage and onions. Season with salt and fresh-ground pepper to taste.

You can serve this with a dollop of sour cream, but I find it's lovely and rich just as it is.

Leftovers are tasty scrambled with eggs the following morning.

Jun 29, 2008
gorboduc in Home Cooking

cooking schools in mexico

I *think* that you can just take classes, but I'm not certain.

You could check out their website:

and either email them or give them a call and ask.

Dec 20, 2006
gorboduc in Not About Food

Pub lunch in Salem?

Hmm. I drove past tonight on my way home and the space seemed busy and lit up like normal. I'll have to investigate more thoroughly tomorrow, and see if I was imagining things.

If Stevie's right, there's not much else in the way of "pub, but with some more adventurous choices" As hargau says, Beer Works is fine, but it's standard pub food, with more pastas and salads.

Dodge St has BBQ pork and brisket sandwiches, which is a little different for pubs around here.

Sep 30, 2006
gorboduc in Greater Boston Area

Pub lunch in Salem?

I would try Mc Swiggins on Essex St, diagonally across from the Hawthorne Hotel.

It's an Irish pub, so it has American and Irish pub fare--burgers, shepherd's pie, beef stew, etc--but it also has some specials that are a bit more adventurous. Prices are reasonable--about $4/pint and $8-10 or so for most of the lunchtime items.

Sep 29, 2006
gorboduc in Greater Boston Area

I need new soup recipes!

Most of my soups lately seem to be Asian--

Here's Pho:

and the much quicker Kimchee Jige (must like kimchee, of course...):

Indian-style lentil, which is vegitarian:

And then a couple of European soups--French Onion, and a version of the Portuguese Kale soup that morebubbles mentioned:

Sep 19, 2006
gorboduc in Home Cooking


I make Thai curry paste with mine.

Sometimes I'm more authentic and use galangal and shrimp paste in mine, but most of the time I throw together something like this--

the white parts of 2 stalks lemongrass, sliced thin
1 clove garlic
2 tbsp finely chopped cilantro roots or stems
2 tsp fish sauce
1 slice of ginger 1/4 in thick
1 tsp whole cumin, toasted
1 tsp whole coriander seeds, toasted
1 tsp whole black peppercorns
6 fresh serrano chiles, seeds and stems removed
pinch sugar
salt to taste

I toss all of the ingredients into a small food processor or a blender and process into a smooth paste. Sometimes you have to add some liquid to help things along--I'll use water or lime juice, depending on whether I have limes around.

I scoop the paste out in tablespoon sized blobs, freeze the blobs, and put them in a ziploc bag. Then I store the bag in the freezer.

When I want a Thai-Style curry, I put a can of coconut milk in a pot, bring it to a simmer, add one or two pieces of curry paste, and then add the meat and/or veggies I'm using in the curry. When everything is cooked through, I add fresh herbs like basil and serve it over rice.

It's not authentic Thai by any stretch, but it makes a quick and tasty go-to meal when you've come home late from work.

Sep 16, 2006
gorboduc in Home Cooking

Kitchen Renovation

Soapstone really shouldn't stain--it's non-porous. That and it's heat resistance made it one of the original surfaces for lab worktops.

It's not cheap, though--here in New England, it seems to run $100 a square foot or so, installed. That's probably more expensive than all but the most costly granites, and more expensive than Corian, too.

I'm looking into going with phenolic resin lab worktops for my kitchen--they're resin like Corian, but phenolic also includes layers of kraft paper, which provides alot of strength for things like big undermount sinks. You can screw into it, and work it with carbide tipped wood tools. You can rout in things like an intetgrated drain board. It is resistant to scratching, bacteria, acids, bases, and temps up to 350 degrees. Cost for the fabricated material is around $25-$30 sq ft.

The bad news--no matter what pattern you get on the top layer, the core of the material is black. And it's not common for home use, so you'd have to find a lab furniture fabricator who would do it for you, and find somebody who was willing to install it.

But if you want matte black, and something that's pretty much impervious to anything, it could work for you.

Sep 14, 2006
gorboduc in Cookware

Buckets of Habaneros

This doesn't necessarily use buckets of habaneros, but I too just made some hot sauce--mexican style--that came out pretty well.

Even my non-cilantro-liking hot-sauce-wary friend tasted it and exclaimed "This is really good!"

It is somewhat similar in flavor to Cholula sauce (the cumin, and chiles de arbol, I suspect), but more piquant (from the fresh cilantro and habaneros).

Sep 14, 2006
gorboduc in Home Cooking

sticky toffee pudding question

I've seen prepared versions where the cake and sauce are kept seperate, then you heat up both and top the cake with the sauce at the last minute.

Also frozen ones where the sauce is at the bottom of an aluminum cake pan and the cake is the top layer--you pop it in the oven to heat, then invert the pan onto a platter. So I think you should be good making it in advance.

Sep 13, 2006
gorboduc in Home Cooking


German potato dumplings, AKA Kartoffelkloesse. They're about the size of a baseball, seasoned with nutmeg, and have a cube or two of fried bread in the center.

They're good with saurbraten, and better the next day, sliced and fried in butter.

Sep 10, 2006
gorboduc in Home Cooking

Too many peaches....

Fermented peaches? Please elaborate.

Sep 08, 2006
gorboduc in Home Cooking

Too many peaches....

Hi all--

I have 7 pounds of lovely ripe local peaches sitting in my kitchen.

Since the CSA has also provided 3 - 4 pounds of lovely ripe peaches for each of the past 3 weeks, I've already made peach tart, peach pie, peach coffee cake, and peach preserves.

I'm running out of ideas.

Anybody have some good peach recipes out there?

Sep 08, 2006
gorboduc in Home Cooking

What Did/Does Your Dad Cook Best?

Waffles. My Dad makes great thin (i.e. not Belgian) waffles. Also good fried cornmeal mush--fried in butter and topped with maple syrup--great gingerbread at Christmas, and a good smoked turkey for New Years.

Sep 08, 2006
gorboduc in General Topics

Grapefruit Marmalade, Part 1

That looks delicious, Pei!

I love grapefruit marmalade with a mad passion. It's almost enough to make me run out and buy the stuff to make it myself, except that I'm currently swimming in the peach preserves I made two weeks ago.....

Sep 07, 2006
gorboduc in Home Cooking

What did you end up cooking this weekend?

For the sauce:

1 tbsp lard or peanut oil
4 tbsp Tianjin preserved vegetable or ya cai, minced

Heat the oil in a wok and stirfry the preserved vegetable unitl fragrant. Put into a small bowl with the rest of the sauce ingredients:

2-3 tbsp chili oil (to taste)
1 1/2 tbsp light soy
1/2 tbsp dark soy
1 1/2 tsp Chinkiang vinegar
1 - 1 1/2 tsp ground toasted sichuan pepper (or to taste)
The green parts of 3 scallions, sliced thin

Mix the sauce together and set aside.

For the meat:

1 tbsp oil
4 oz minced pork
1 tsp Shaoxing wine or dry sherry
2 tsp light soy
salt to taste

Heat up the wok and add another tablespoon of oil. Stir fry the meat, seasoning with the wine, soy, and salt, until it is cooked through. Set aside.

For the noodles:

12 oz fresh Chinese noodles

Cook the noodles according to package directions, then drain them well.

To serve:

Place a few spoons full of the sauce and meat at the bottom of a bowl. Top with the noodles. Your guests stir to coat the noodles with the sauce and evenly distribute the meat.

Sep 06, 2006
gorboduc in Home Cooking

What did you end up cooking this weekend?

Dan Dan noodles, from Fuschia Dunlop's recipe in Land of Plenty.

Hot sauce, made from a blend of dried guajillo and arbol chiles and fresh habaneros. I like this stuff so much, I'm literally eating it on everything. I'm even eating it straight, by the teaspoon full. But then I've recently developed a wierd fondness for hot sauce.

And last but not least, to get rid of my superabundance of peaches, bellinis and blueberry peach pie....

Sep 06, 2006
gorboduc in Home Cooking