Karl S's Profile

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I'm the turtle at the table .

A good place to start: Try not judging the other diners. You are not more or less virtuous than them simply because you're a turtle at the table.

Is it time to stop buying/eating almonds?

Because almonds are a particularly thirsty and massive permanent crop, and one that has been particularly incentivized in recent decades that probably should not have been. And Florida citrus is an alternative to CA citrus.

about 10 hours ago
Karl S in General Topics
1

Snake oil . Or are supplements necessary in your diet ?

Also, obese people typically need D supplemented, especially in the darker half of the year, because their D stores are less bioavailable.

1 day ago
Karl S in Not About Food

Pizza

Yes, "House of Pizza" is the Boston-area generic name for the kind of pizza place Caroline1 is describing, not a "spa", which conveys something else as noted above. The "[Name of Town/Neighborhood/Square] House of Pizza" normally signifies what Bostonians call "Greek pizza" (a thicker and relatively greasy round pizza cooked in a pan), though some might offer other styles, like "bar pizza".

Mar 27, 2015
Karl S in Greater Boston Area

LATECOMERS FOR DINNER

So, eventually, no one else will tell them TO arrive.

LATECOMERS FOR DINNER

If we had someone pull that stunt in my family, at some point, we probably would have all left and locked the door to eat out before he made his grand entrance. Without a note about where we were going.

Chronic antisocial behavior has to be confronted. It's a form of bullying. Bullies only notice if you resolutely refuse to enable them.

Is traditional lasana in Naples made with riccota and meat ragu?

Well, its seems the more famous form of lasagna napoletana was rich pre-Lenten (Carnevale) fare that featured meatballs and sausage as well as ricotta and other cheeses. The lasagne sheets are not made with eggs, but sliced eggs are often included in the layers. Way back in the day, people were trying to use up meat, dairy and egg products before Lent - anything that wasn't preserved in another form (cured, pickled, baked into something that was dried for long-term use, etc.) would be thrown in, as those categories of foods were not eaten during Lent.

Mar 26, 2015
Karl S in Home Cooking

Pizza

FWIW, there are old school Bostonians who classify "Boston Proper" as the old town of Boston before it annexed any of the then-surrounding towns (so, basically, the Shawmut peninsula down to a few blocks north of Melnea Cass Blvd and the Muddy River): the North End, Downtown, the West End, Beacon Hill, the Back Bay, Chinatown, Bay Village, the South End, and the western part of the Fenway. Anything that wasn't another town before it became part of Boston.

Mar 26, 2015
Karl S in Greater Boston Area

LATECOMERS FOR DINNER

Stop enabling. You have no obligation to enable them. They'll roll. Eventually.

Acceptable Behavior ?

No and Yes.

They could have ordered drinks (non-alcoholic if they didn't want to drink without food).

If however, you had been 30 minutes late, no.

Mar 26, 2015
Karl S in Not About Food

Best Easter candy?

Kiki's Kwik-Mart in Brighton, which traditionally has had a good selection of British Easter treats. Not sure if Hershey's abominible action against Cadbury UK is going to affect this season.

HOW DO YOU DEAL WITH "MAYBES" WHEN YOU INVITE GUESTS FOR DINNER?

Doesn't work for sit down dinners with limited space. Been there, done that, got the T-shirt. I've seen how surprise guests can make other guests miserable in such a setting. Not pretty, even when everyone is doing their best to make the best of things.

Buffets can work. But I am not alone wanting to have all of my dinners to be buffets. Buffets have a different energy from sit-down dinners around a single table.

There is a simpler solution to the problem: invitees should RSVP clearly yes or no. Show up timely, and be gracious. It's not rocket science. It's just good manners.

Host gifts for challenging hosts

Pepper and salt, the basic condiments of Western hospitality that hosts can always use:

http://www.salttraders.com/wynad-pepper/

The Wynad white pepper is special. It's not the terrible musty crap otherwise available in the USA.

Mar 23, 2015
Karl S in Not About Food

HOW DO YOU DEAL WITH "MAYBES" WHEN YOU INVITE GUESTS FOR DINNER?

Once the deadline is reached, a "maybe" is a "no". As in, "I'm sorry you are unable to accept the invitation, so I look forward to another occasion together." The only thing that's a "yes" is a "yes".

If You Could Clone a Boston Area Restaurant Space, Which Would It Be?

Oh, yes!

Mar 23, 2015
Karl S in Greater Boston Area

Additional charges that seem unjustified that the establishment might think twice about

I would expect the cows whence that butter came must have been pastured in Alice Water's pasture under the protection of ten wise virgins.

Mar 22, 2015
Karl S in Not About Food
2

If You Could Clone a Boston Area Restaurant Space, Which Would It Be?

Limiting myself to Boston

The Dearly Departed, RIP:
Locke-Ober
Cafe Budapest
The old L'Espalier
Julien
Icarus
Cornucopia in its first incarnation on West Street
St Cloud (at the foot of Clarendon Street)

One mention of a space that is, perhaps improbably, still with the quick: I have a soft spot for 224 Boston Street since it opened in the late 1980s. The space works when it shouldn't. Always has. And, when it opened, it was improbable for Boston - one of the first neighborhood bistros in places that did not traditionally have them.

Mar 21, 2015
Karl S in Greater Boston Area

Is it safe to let my chicken stock simmer on the stove overnight while I sleep?

Mar 21, 2015
Karl S in General Topics

How long will my freshly shucked oysters stay good in fridge?

My TOSS advice is premised on the assumption that the OP did not keep them on ice, because people who know to do that (too few, sad to say) would in my experience note that they had taken that precaution. Consider this a PSA on seafood in the fridge: Keep It On or In Ice.

Is it safe to let my chicken stock simmer on the stove overnight while I sleep?

I am not your research library. You have fingers.

Mar 20, 2015
Karl S in General Topics

The Rise of Boston: America's Next Great Food Town

And the de riguer reference to Julia Child and omission of Madeleine Kamman, who probably had more influence on professional chefs in this area back in the day than Julia did. (Kind of reminds me of de riguer references to Alice Waters on local/seasonal foodways while omitting Edna Lewis, whose influence in professional circles was earlier as best I can tell but it wasn't a celebritized and missionized "thing" yet.)

Mar 20, 2015
Karl S in Greater Boston Area

Is it safe to let my chicken stock simmer on the stove overnight while I sleep?

No, because the problem is that "simmering" on the stovetop for long periods of time may not be stably simmering in fact and may involve more heating than is imagined particularly as time goes on, and evaporation happens.

You can search chowhound for people wondering why their stock exploded.

Mar 20, 2015
Karl S in General Topics

How long will my freshly shucked oysters stay good in fridge?

But held at what temperature? On ice or at normal fridge temps (which are about 8-10F warmer than freezing)?

Mar 20, 2015
Karl S in General Topics

How long will my freshly shucked oysters stay good in fridge?

TOSS.

The refrigerator is a bad place to store seafood unless it's being used in a few hours. Seafood in the fridge should be kept on in ice. Frig temps are too warm; seafood needs to be kept near the freezing mark for best results.

Mar 20, 2015
Karl S in General Topics

Is it safe to let my chicken stock simmer on the stove overnight while I sleep?

Leave a wooden spoon in it, to cut any surface tension that might result in explosion. And skim it well. People who make stocks do from time to time experience nucleation from superheating.

Mar 20, 2015
Karl S in General Topics

Ideas for dinner for 6

They're tougher than that.

http://chowhound.chow.com/topics/279685

http://chowhound.chow.com/topics/609490

A six-serving souffle needs 6 eggs, in an 8-cup souffle dish (I actually baked my first souffle on a lark in a loaf pan; you just need sides that are nearly straight). Recipes are scalable. I developed a spreadsheet earlier in the last decade to simplify things.... If you want meat as well, sausages can be served along side.

Mar 20, 2015
Karl S in Home Cooking

Ideas for dinner for 6

Well, if you can master a mise en place, a cheese souffle for a main would be spectacular and simple and cheap. You can prepare in advance, hold in the fridge, preheat the oven, and pop in the oven when everyone has arrived, and it will cook during the opening course. Serve with sides. Never fails to impress. Souffles are quite straigtforward: preparation is all about the mise en place. Otherwise, it's not very hard at all. People LOVE souffles (so long as they are not ovo-lacto intolerant, of course).

Mar 19, 2015
Karl S in Home Cooking

how do u reheat cabbage

Slice it up thinly and add to linguine/fettucine/egg noodles and sauce with butter, grated cheese and garnish as you will (poppy seeds would be excellent).

Mar 18, 2015
Karl S in Home Cooking

Another bread question

If you're actually going to bake and eat on the same day, I think you'd have to accelerate your method: bake the bread when you rise in the morning. A half hour is simply not enough time to get the bread baked and rested before cutting it.

Mar 17, 2015
Karl S in Home Cooking

$15 hr min. wage x zero hours =?

If you are selling your labor, you are engaged in some form of groveling. Even overmighty CEOs of financial and tech giant firms have to grovel....

Mar 17, 2015
Karl S in Not About Food