g

Grainiac's Profile

Title Last Reply

'Dinner For One' Conundrum: Storing Chicken Thighs

I usually buy bigger trays of chicken (breasts, thighs, etc) and then freeze the pieces individually in their own sandwich bags. Then I only use what I need for dinner that night...you just need to take it out in the AM and put in the fridge.

Oct 21, 2010
Grainiac in General Topics

Scotch/Whiskey Tastings

The Boston Center for Adult Education has had Scotch & Whiskey tastings before (in addition to other liquors, wines, etc). You should check them out!

Jun 17, 2010
Grainiac in Greater Boston Area

Favorite local cooking classes?

I've taken some fun classes at the Cambridge Center for Adult Education and the Cambridge School of Culinary Arts.

Jun 03, 2010
Grainiac in Greater Boston Area

Silverbrook Farm CSA Opinions?

I did it last year and it was quite nice. I got a half share delivered and it was PLENTY for me and my boyfriend, even though the cost for delivery was priceless. I took pictures of each week's share, if you're interested: http://tinyurl.com/28aeed3

Apr 28, 2010
Grainiac in Greater Boston Area

2010 CSA Choice

I was wondering if anyone could recommend a place with a pick up or delivery to Somerville/Cambridge. Thanks for your help!

Jan 22, 2010
Grainiac in Greater Boston Area

Cellophane Bags in Boston?!

Hi there! I was on the lookout over the weekend for my own holiday confections and I found a pretty nice selection at China Fair on Mass. Ave in Cambridge.

Dec 07, 2009
Grainiac in Greater Boston Area

Top Chef - Las Vegas - Ep. #10 - 10/28/09 (Spoilers)

I was also wondering why no one seemed to incorporate many grains, cheese, or beans in their dishes last night and I actually came to see if others on this board were wondering that too. I thought I may have missed something Tom or Natalie said when they were explaining the challenge.

Oct 29, 2009
Grainiac in Food Media & News

Burrata in Boston?

Ah yes....good point - I was just thinking of some locally produced :)

Aug 20, 2009
Grainiac in Greater Boston Area

Burrata in Boston?

Fiore di Nonno makes burrata: http://fioredinonno.com/products.html

Aug 20, 2009
Grainiac in Greater Boston Area

New cafe in the Boloco space in Davis Square

So has anybody tried it yet? Just curious to read some opinions.

Aug 25, 2008
Grainiac in Greater Boston Area

Need Help with Ravioli! Sticking before Cooking

I think you might need more flour - on the surface and on the pasta.

Jul 08, 2008
Grainiac in Home Cooking

Anyone try BBQ at Dave's Fresh Pasta?

The chicken kabob was also delicious!

Jun 23, 2008
Grainiac in Greater Boston Area

Tilapia recipes?

You can cook it "en papillote." Make a pouch with some parchment, add the tilapia, some lemon juice, white wine, capers, a little olive oil.. and some other veggies that you like and that steam well. Seal it up and cook for 15 minutes at 400.

It's a pretty versatile recipe..have fun with it

Jun 17, 2008
Grainiac in Home Cooking

Italian bbq menu for 20 tomorrow help please

You could grill up some veggies as a side. Some zucchini and eggplant sliced lengthwise and grilled with some olive oil and herbs would be yummy. Onions might work nicely too.

Whenever we would have a big party, my mom would make a big container's worth of tiramisu. Make it the night before...so there's one less thing to think of the day of!

Jun 13, 2008
Grainiac in Home Cooking

need some help with surprise 60th Birthday party (please)

Hello!

I need some suggestions please!

My dad's 60th birthday is coming up in October and my mom, sister, and I want to plan a surprise party for him.

He's a really laid back guy, who loves to eat and socialize with friends and family. The party would probably consist of 20-30ish people max. We don't want to do anything formal...just a nice, simple gathering with good food, wine, and beer.

I'm currently living in MA and I need some ideas of where we should have this party. We were thinking of going to A Mano in Ridgewood (they have a great space upstairs that would be perfect for a party)...but I only hesitate because I heard it's changed since the last time we went in December (more Americanized, etc.).

There aren't any dietary constrictions really...my family is Italian, so Italian food would be wonderful, but we're open to any kind of food.

Do you all know of a great spot in North Jersey?

Thanks so much for your help!!!!

Jun 11, 2008
Grainiac in General Tristate Archive

Zucchini

My mom makes this dish called Zucchini in Purgatory (well, purgatorio since we're from Italy). You just slice up a zucchini or two into thin rounds, then cook in a pan with olive oil and garlic until everything's coated and the garlic is brown and fragrant. Then pour a little bit of water, just so most of the zucchini is covered, cover and cook for 10-15 minutes until tender. In the meantime, beat up an egg or two add a bit of grated parmesan and season. Once the 10-15 minutes are up, pour the eggs over the zucchini and let cook through.

My mom likes to eat it with some bread...I like it with rice.

Yum.

Jun 05, 2008
Grainiac in Home Cooking

Agave syrup?

Hi there

I've become pretty curious about agave syrup and it's uses. I'd like to try it in some recipes...but I thought I'd ask you, the agave-syrup users out there, where you use agave syrup, what the preferred brand is, etc?

I'm thinking that it would be nice in iced tea perhaps...

Any info you could share would be fabulous :)

Thanks for your help!

Apr 23, 2008
Grainiac in General Topics

Snappy Sushi, Davis Sq?

I think they're just trying to be silly with the name, that's all.

Anyway, I went there last week (I think the 2nd day it was opened) and it was quite good! I got a shrimp tempura roll, three pieces of nigiri, and miso soup...a pretty sweet sushi binge. Very filling and yummy. :)

Apr 23, 2008
Grainiac in Greater Boston Area

Best packaged non-bakery store bought cookies

I'm a big fan of TJ's Joe Joe's and 365 Whole Foods brand Fig bars. Mmmmm :)

Apr 07, 2008
Grainiac in General Topics

Anchovy paste

I'm not sure if there's an official name to this dish, but I like to make a simple breadcrumb "sauce" with spaghetti. First, start cooking the spaghetti - the sauce can be prepared while the pasta is cooking.

You simply heat up a little olive oil with chopped garlic, then add some anchovy paste. Once the garlic is golden and aromatic and the anchovy paste is dissolved in the oil you add some breadcrumbs and let them toast a bit.

Once the spaghetti is cooked and drained, add it to the pan with the breadcrumb/anchovy/garlic mixture. It's simple and so very tasty! :)

Oct 18, 2007
Grainiac in Home Cooking