Karl S's Profile

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Party Early Birds

This.

You can also put this on a note pasted to the doors, which you can take down when you are ready to open the doors.

Sep 15, 2014
Karl S in Not About Food
1

Market Basket, Thoughts

Yes, a doctor acquaintance of mine tapped me on the shoulder at the Reading store this morning, and confessed this was her first MB experience. The drama acted as advertising to people who had avoided MBs based on outdated reputations....

Sep 13, 2014
Karl S in Greater Boston Area

Why oh why did you not use my host(ess) gift at your dinner party?

This.

Sep 13, 2014
Karl S in Not About Food

Market Basket, Thoughts

Where is that location?

Sep 12, 2014
Karl S in Greater Boston Area

Can you pickle celery?

When pickling cucumbers, one traditional tool to maintain crispness was to add part of a young grape leaf to the bottom of the jar. Grape leaves have tannins that assist in crispness; too much makes things too bitter, though.

Sep 12, 2014
Karl S in Home Cooking

Southern Cooking blog

It might help if you provided more information, such as:

1. Where y'at?
2. What kinds of regional foods would you tend to focus on?

Branding will best be achieved with a clear identity. Lotsa ways to do that, but you've not provided any grist to grind here. "Southern" could cover from the Delmarva Peninsula to Lake Charles Louisiana (if one assumes, arguendo, that Texas is sui generis), as it were...it's a lotta terrain to differentiate.

Sep 12, 2014
Karl S in Not About Food
1

Market Basket, Thoughts

It's quite back to normal where I've been (Reading and Chelsea).

Sep 12, 2014
Karl S in Greater Boston Area

96/4 grinding your own beef?

It's probably the least desirable part of the round with minimal fat.

Sep 11, 2014
Karl S in General Topics

Freezable reheatable leftover salmon dish...

I would NOT freeze cooked fish that was not already shredded into some other use (like for a fishcake). Fish has a delicate structure, and each iteration of freezing (before purchase), cooking, freezing (leftovers), reheating compromises the texture, often with fluids released at each turn.

Americans like leftovers, but strongly resist the reality that leftovers do not replicate the original version, but decline in quality unless they are skillfully repurposed (the way a Sunday dinner roast would become cold sliced meat on Monday (laundry day) dinner, and any further leftovers hashed into something or put into soup).

Sep 10, 2014
Karl S in Home Cooking

Freezable reheatable leftover salmon dish...

The best way to reheat flesh that you don't want to actually re-cook is the poor man's sous vide, as it were: put it in a food-grade plastic bag, gently remove as much air as possible and seal the bag, then place the item in a bowl and run hot tap water over it. If your hot tap water runs about 125F or so, you should be able to warm it up nicely without recooking it. Way better than other methods unless you're trying to preserve a particular presentation.

Sep 10, 2014
Karl S in Home Cooking

Words of food wisdom that Food Network NEVER taught you.

There's a big difference roasting a 3.5 lb chicken that your recipe envisions and the 6 lb roaster you actually bought.

Sep 08, 2014
Karl S in Not About Food

Unpasteurized Apple Cider MetroWest now that Phil's has gone away?

You'll only find it at the orchards themselves, per a stupid regulatory policy put into place earlier in the last decade.

Sep 08, 2014
Karl S in Greater Boston Area

Minimum Wage Impact on Restaurant (especially FF) Prices

That commie pinko.

Sep 07, 2014
Karl S in Not About Food

Chicken like Boston Chicken used to make

The ones from the boneless, skinless chicken farm are very unnatural.

Anybody sell REAL double cream?

Clotted cream is not the same thing as double cream. American heavy cream might be thought of a One-and-a-Half Cream, with Light Cream as Single Cream.

Sep 06, 2014
Karl S in Greater Boston Area

Why oh why did you not use my host(ess) gift at your dinner party?

Memorial Day napkins, of course. (Or Dia de los Muertos.)

Sep 05, 2014
Karl S in Not About Food
1

Why oh why did you not use my host(ess) gift at your dinner party?

I'll provide napkins.

Sep 05, 2014
Karl S in Not About Food

best 100% whole wheat flour?

Preaching to the choir here. I get mine at a place that carries comestibles from the British Isles for about US$6.50 for a 2 kilo bag, and keep it in the freezer. I also like their cream flour.

Sep 05, 2014
Karl S in General Topics

best 100% whole wheat flour?

Oh, I've used Odlums wholemeal flours for yeasted breads: they are wonderful. They need to be recipes that have a good bit of time for hydration, but many of the best whole wheat bread recipes do. True, it's not for making a whole wheat version of a baguette.

Sep 05, 2014
Karl S in General Topics

Wheat/Dairy Free Wedding Guest Ettiquette

Eat before and after (have a GF snack in the car - just don't eat it at the event amid the other guests), and only consume at the wedding what you feel safe consuming. Inviting dietary needs on a RSVP is not obligatory; it's still a relatively recent innovation, and has not yet passed into de rigueur custom in many places. The wedding and reception should occupy a few hours of time. You can probably manage your hunger during that time.

Sep 05, 2014
Karl S in Not About Food

Am I the only one worried about the safety of sea salt?

For The Win.

Sep 04, 2014
Karl S in General Topics
1

Why oh why did you not use my host(ess) gift at your dinner party?

For The Win on this point.

Sep 04, 2014
Karl S in Not About Food

Sigh .... turnips

You can also add apples into that mix to be riced. Himmel und Erde (Heaven - apples - and Earth - the root vegetables), an old German dish.

Sep 03, 2014
Karl S in Home Cooking
1

Lard, Beautiful Lard!

It's probably purified and OK. When you render pork fat at home for the purpose of making lard, there's a purification process that pretty easy: you put the still-melted lard in a jar or similar contained, add a layer of water, cover it, and shake it up well, then refrigerate for several hours or more. The unstable emulsion will capture the impurities in the boundary between the lard and the water once re-separated. Once it's solidified, you can gently loosen it from the jar and drain off the water and cut off the meniscus layer from the bottom of the lard, which will be where all the impurities have been captured. Then melt the lard and put it back in a clean container for long-term storage.

Sep 03, 2014
Karl S in General Topics

Lard, Beautiful Lard!

Well, non-hydrogenated lard is a relatively good solid fat in terms of lipid profiles. But that's not the 1 pound boxed white lard bricks in the supermarket that are invariably hydrogenated.

Sep 03, 2014
Karl S in General Topics
1

Suggestions for what to do with a quart of bacon fat?

Put 2T in a cast iron skillet in a 450F oven while you prepare cornbread dough/batter, and then pour the bread into the skillet.

Bacon fat lasts fine for at least a year in the cold part of the fridge (assuming you keep your fridge properly cold), longer in the freezer.

You can also use it to flavor other neutral oils. You can melt a bit and add it to salad dressing at the time of serving, for example. You can likewise add a bit to oils that you use to dress roasted/grilled vegetables. And likewise you can flavor oils that you use to saute/fry foods, more or less according to your taste.

Because bacon fat is a solid (though not hard) fat at room temperature, it will tend to act more like other solid fats and shortening (as opposed to oil) in baked savory goods.

Sep 03, 2014
Karl S in Home Cooking

Irrationally far-in-advance bookings: an increasingly general trend

I simply put those restaurants (along with the No Reservations kind) in the category of Ignore Their Existence and move on. It's extremely hostile to hospitality, and I figure any business in the hospitality business that's that hostile to hospitality is not worth bothering with, no matter how glorious the food or experience once there.

Sep 03, 2014
Karl S in Not About Food
1

September 2014 Openings and Closings

Given the trendiness of Noun & Noun names as dog-whistles for speciality food shops trying to attract a certain clientele, I suggest an idea for another: Pollen and Mold. It would sell apiary products and foraged mushrooms. Steroidal inhalants would perfume the air.

Sep 02, 2014
Karl S in Greater Boston Area

Anybody sell REAL double cream?

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Sep 02, 2014
Karl S in Greater Boston Area

Indian food in Cambridge

PS: A primer on Sri Lankan cuisine published today: http://www.seriouseats.com/2014/09/wh...

Sep 02, 2014
Karl S in Greater Boston Area