Karl S's Profile

Title Last Reply

Is anyone going to boycott Market Basket?

Though I found it very interesting late last week when I got my pile of weekly circulars in the mailbox and discovered there was none from MB. Now, I didn't expect much in the way of sales promotions, but I was rather gobsmacked that the Powers That Be did not use the opportunity for FREE, unmediated, communication with their customers (who tend to be the kind of people who do NOT throw away the MB circular but read it each week). My reaction: wow, they either don't care about their customers, or don't know what they are doing - or some mixture of both.

I am not aware of any news folks who caught onto this omission - which omission would serve to indicate how far news folks are from the customer base of MB, btw.

about 11 hours ago
Karl S in Greater Boston Area
1

Pepes Pizza coming to Boston

My coal fired oven geek family/friends advise it usually take at least 6 months of heavy use to season it up right. FWIW. (The point is NOT the it won't be good pizza until then; rather, that comparisons to the mother/father ship will be premature.)

about 11 hours ago
Karl S in Greater Boston Area

I hate it when I don't know how to pronounce a food's name in a restaurant

You'd need to use IPA to avoid regional English accents from distorting the intended results.....

about 11 hours ago
Karl S in General Topics

Pepes Pizza coming to Boston

Just to set expectations with high-quality pizza ovens: it takes a few months for them to get properly "seasoned", to folks should not expect pizzas in a new oven to taste quite like those in a well-used oven.

about 12 hours ago
Karl S in Greater Boston Area

Possible Double Standard Regarding Dietary Needs/Preferences

I would, if I faced that situation.

about 20 hours ago
Karl S in Not About Food

Possible Double Standard Regarding Dietary Needs/Preferences

Well, there's the raw food cousin to macrobiotic.

1 day ago
Karl S in Not About Food

Is anyone going to boycott Market Basket?

The problem is she's a shareholder not a director. Unless a director resigns or term expires soon, a switch by her would not necessarily get reflected at the director level soon.

1 day ago
Karl S in Greater Boston Area

Possible Double Standard Regarding Dietary Needs/Preferences

Now you just need some hard-core paleos and macrobiotic guests.

1 day ago
Karl S in Not About Food

Native Corn

I doubt it. Do return stuff that you find subpar (don't eat it and then complain, though). Don't expect it will change supermarket chain behavior, which involves far vaster supply/demand chain pressure points. Smaller chains and independents are more likely to feel some pressure. Even so, look at how long Market Basket has gone on with >70% declines in business from a customer boycott.

1 day ago
Karl S in Greater Boston Area

Possible Double Standard Regarding Dietary Needs/Preferences

Actually, that's more than sufficient grounds for a host to make a judgement about how many special needs guests to have at a given dinner party. Most hosts can only handle one or two max, unless the hosts have staff. Unusual dietary needs raise sociability hurdles (that's being descriptive, not pejorative) because dining (as opposed to eating) is an inherently communal activity that presumes a fairly high common baseline. You should cut your friend a break. And then some. If you want to be a good friend.

Jul 28, 2014
Karl S in Not About Food
3

Native Corn

Because more customers will be angry that they are not carrying any (there being a limited supply of quality corn that, if it were priced to demand, would probably be quite expensive).

Jul 28, 2014
Karl S in Greater Boston Area

Must I boil split peas/lintels/beans/rice?

Just to be clear: should respondents assume you're not intending to eat them in dried form, just long soaking/hydration in cold water?

Jul 28, 2014
Karl S in Home Cooking

Would you add parmesan cheese to lobster risotto?

No, because the vomit-like flavor notes of that cheese tend to be highlighted when paired with seafood. It's a lose-lose rather than win-win.

Jul 28, 2014
Karl S in Home Cooking

If refrigerating tomatoes is supposed to be verboten, then what of gazpacho?

Because you've already seasoned the tomatoes with many other flavors in gazpacho, so the complexity of its flavors in its raw state are already masked, so you won't notice the loss as much. That's why. You might not notice it anyway, but plenty of other people can and do. YMMV, ita dixisti.

Jul 27, 2014
Karl S in General Topics
1

Is anyone going to boycott Market Basket?

Yes. MB *used* to *not* treat its workers so well, back in the day. The stores used to be dodgy in divers ways. For better or worse, Artie T's recent leadership has given us an unusual value supermarket chain that whose workers were noticeably more chipper than those of its competitors, with larger more spacious new generation stores, and a reputation for quality produce and fish that was founded on high turnover driven by good pricing and selection by buyers. MB has regularly been in the top five chains by Consumer Reports, along with Wegmans (which operates in a different market segment: that is, it's not a value-oriented segment, but a value-add market segment, as it were).

It's only been a matter of time for the controlling faction to force the issue of how it gets cashed out.

Jul 26, 2014
Karl S in Greater Boston Area

Native Corn

Well, except that so much corn these days is supersweet, and converts to starch relatively slowly.

The easiest way to cook corn is to steam it. Absolutely no need to boil a huge pot of water. And it's more even than in the m-wave.

Jul 26, 2014
Karl S in Greater Boston Area

How do you make cookies chewy?

Brown sugar instead of white sugar.

Jul 25, 2014
Karl S in Home Cooking
1

TUBE-o-hamburger?

Nope. Too compacted to make a good burger. Texture is quite wrong.

Jul 25, 2014
Karl S in General Topics
1

POLL: Do you prefer your scooped ice cream in a cup or cone?

Cone

Jul 25, 2014
Karl S in General Topics

Any special MA or NE foods to look for try out/buy?

Right, NB, not Newfoundland. Always confuse my St John's and St John!

Jul 25, 2014
Karl S in Greater Boston Area

Any special MA or NE foods to look for try out/buy?

Crosby's Gold Star Molasses - a very old fashioned molasses brand from Newfoundland that is traditional in New England cookery that can typically be found at Hannafords, a regional supermarket chain.

Gibralters. America's ur candy. https://peppercandy.net/

Common crackers from GH Bent in Milton: http://www.bentscookiefactory.com/

Jul 24, 2014
Karl S in Greater Boston Area

Simple Way to Flavor Brown Rice

LOL.

Jul 23, 2014
Karl S in Home Cooking

Pesto experts, a lil help please?

Correct on the no-flowering part. Once basil is let to flower, the menthol-like flavor compounds dominate its flavor. Pinch ruthlessly, and frustrate the plant mercilessly in that regard.

Jul 23, 2014
Karl S in Home Cooking
1

Simple Way to Flavor Brown Rice

Lime zest.

Jul 23, 2014
Karl S in Home Cooking

"thin" cooked egg yolks.. what could they be doing?

Bingo.

Jul 20, 2014
Karl S in Home Cooking

Banquet dinner options--how to choose what to eat?

Absolutely do NOT bother the parents.

As I once told my mother when she was disturbed about people bringing her gifts at her 50th wedding anniversary party (she asked me why I had failed to order people not to bring gifts), I replied: because you raised me better than that - your job is to smile and say thank you. At which point, mom turned on that smile that most women of her generation learned, and then actually relaxed and enjoyed herself. Similarly, guests at any party need to learn to smile, relax and be gracious. That is the single most essential thing guests *must* bring to a social gathering to which they are invited (more important than any gift). If one cannot manage that, one should decline social invitations.

Jul 20, 2014
Karl S in General Topics
2

Meatballs - Hors d'Oeuvres - "Juicy"

Well at least 1/3 should be pork OR (even better) pork sausage (especially if you use lean beef, bison, venison, or turkey/chicken - generally, if one must use poultry, use dark meat only, as dark meat tolerates being cooked well). I am more of a fan of veal in meatloaf than in meatballs, where the collagen can more easily just leach out. (In a meatloaf, beef provides depth of flavor, pork provides sweetness, and veal provides collagen which makes it succulent; a meatball's comparatively high surface-to-volume ratio means it leaches more than a meatloaf).

Jul 20, 2014
Karl S in Home Cooking

Meatballs - Hors d'Oeuvres - "Juicy"

Use a panade of bread and buttermilk (buttermilk is lowfat). Use only the yolk of an egg (egg whites make meatballs gummier; you need the lecithin in the yolks to help emulsify and retain the liquids in the meatball). And don't try to use meat that is too lean. Brown the meatballs to maximize flavor.

Jul 20, 2014
Karl S in Home Cooking
2

Do you eat rabbit? How do you cook it?

I love rabbit, but it's been years since I cooked one. I've cooked several, but I have to say I never quite mastered the jointing of the rabbit.

My favorite part of the rabbit, bar none, is the liver. Rabbit liver is the finest of all livers saving foie gras. Rabbit liver is so fine, mild and surprisingly large.

Jul 20, 2014
Karl S in Home Cooking
2

Pot Roast meat

Well, unfortunately, there's a big difference between chuck and round. Chuck is full of collagen that breaks down with long slow cooking; as with pork shoulder, the meat eventually breaks down. Round, not so much. Round can be slow roasted (the rightly celebrated method for eye round that America's Test Kitchen popularized: http://chowhound.chow.com/topics/6089...), but in my experience is not nearly as good as chuck in many braise recipes. Pounded slices of round are also popular for chicken-fried steak, a fast cooking method.

Round will have something of a thin fat cap, but not a lot of intermuscular fat; chuck will have lots of seams and bulges of intermuscular fat and connective tissue.

Jul 20, 2014
Karl S in Home Cooking