Karl S's Profile

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Is Anyone Food "Couponing"Anymore?

Nope. They aren't generally for items I buy; they are designed to stimulate brand buying more than actual net saving, and I don't have the time to glean the very limited gold from the mounds of dross.

Apr 13, 2014
Karl S in Not About Food

Zabar's clone in Eastern MA?

Precisely.

Apr 10, 2014
Karl S in Greater Boston Area

Eating pizza or burger w/ knife and fork

"I am mystified at how to approach deep dish pizza - spoon?"

Goggles.

Apr 09, 2014
Karl S in Not About Food

Simple substitute for Canadian flour?

Probably King Arthur Flour, which tends to be the hardest of the widely available US flours.

http://www.cooksinfo.com/flour

Apr 06, 2014
Karl S in Home Cooking

Eating pizza or burger w/ knife and fork

Says more about you that you ask the question this way.

Apr 05, 2014
Karl S in Not About Food
3

Reservation Confirmation.

Confirming a reservation was de rigeur in many places only 30 years ago. The remote approach is not the same as personal connection; the latter is less likely to be broken. I have absolutely no problem with the idea of confirming a reservation by phone.

Apr 04, 2014
Karl S in Not About Food
1

April 2014 Openings and Closings

That's what I heard last weekend as well.

Apr 03, 2014
Karl S in Greater Boston Area

Boston restaurant reviews will suffer?

Boston.com has become useless. They just euthanized it indirectly.

Apr 03, 2014
Karl S in Greater Boston Area

Misleading Names of Certain Preparations

Girl Scout cookies. Not made with Girl Scouts.

Apr 02, 2014
Karl S in General Topics
1

Grapes!

Yes!

Apr 02, 2014
Karl S in General Topics

Eggs - What a Beautiful Thing!

Yeah, I saw that, too. It's not home cooking, shall we say.

I use a wooden spoon to keep the egg from dropping to the pan bottom and to rotate/turn the egg gently, rather than for basting, and then to remove the egg; they are less likely to stick to a wooden spoon.

Apr 01, 2014
Karl S in General Topics

Eggs - What a Beautiful Thing!

Ah, so yours are poached. I prefer flash-fried (yolk is liquid, white is set, with frills), as encountered in Spain.

Apr 01, 2014
Karl S in General Topics
1

Eggs - What a Beautiful Thing!

I thought about adding the idea of oil-poached, but that can mean something else.

Apr 01, 2014
Karl S in General Topics

Eggs - What a Beautiful Thing!

Well, a technique unknown to Americans is what might properly be called the fried - as opposed to sauteed - egg, also known as deep-fried eggs: fried in enough oil to cover it and keep it from touching the pan bottom. Especially popular on the Iberian peninsula. One of the finest ways to fry an egg.

Apr 01, 2014
Karl S in General Topics
2

April Foods Day Pranks

My brother's co-worker kept candy in her desk in her cube that other office mates would raid. One April Fools Day, she substituted sugar-free candy (the stuff with xylitol, which gives you gas, cramps and/or diarrhea if you eat too much of it).

Later in the day, one of the office mates surged, seething, in her office, and told her never to put shit like that in her desk again.

Apr 01, 2014
Karl S in General Topics
1

Ben's Kosher Deli from NYC coming to Boston

Yes. It's what pastrami for hot pastrami should be made from. It's *not* lean.

Mar 30, 2014
Karl S in Greater Boston Area
1

Yellow Onion vs Sweet Onion

Well, I don't think of leeks as amplifying sugar as adding more herbal notes, but it depends on the leek and the part you use, I guess.

Love the white wine suggestion.

And, speaking of Worcestershire sauce, while it would not be very French, dissolving an anchovy or two would amplifying the umami a lot, without adding a fishy note.

Mar 29, 2014
Karl S in Home Cooking

What is the hottest / hippest / cutting edge food of this moment in time?

don't forget cruelty-free.

Mar 29, 2014
Karl S in General Topics
2

Ben's Kosher Deli from NYC coming to Boston

Not familiar with this chain, but if they use navel/plate (or even brisket) instead of round, there should be plenty warm, gooey fat. Cheese remedies the problem posed by lean pastrami from the round, which is really designed to be eaten cold (well, let's just say it's not particularly great hot).

Mar 29, 2014
Karl S in Greater Boston Area
1

How do you feel about people who season food that you have carefully prepared?

Are you tired? Rundown? Listless?

http://www.funnyordie.com/videos/a436...

Mar 29, 2014
Karl S in Not About Food

Yellow Onion vs Sweet Onion

Try adding some shallots; also consider some leek. Don't use too fruity of a red wine.

Mar 29, 2014
Karl S in Home Cooking

Addressing people by gender at a restaurant

I think "all y'all" is more a younger generation thing, because it was definitely looked upon with derision in Virginia in the 1980s. "You" covered one or two, and "y'all" covered groups (three or more). The handful of times I heard "all y'all", it was roundly met with disapproval.

Mar 28, 2014
Karl S in Not About Food

When is pork ham?

There is less intramuscular fat there, but a lovely layer under the skin - and the skin and fat are desirable to keep for roasting the joint.

Mar 26, 2014
Karl S in General Topics

No salt on the restaurant table, again.

At the risk of feeding a tendentious and poorly thought-through tangent, adding sugar doesn't work the same way in sweet things as adding salt. Sugar typically needs to be included within desserts as they are made, and can't as readily added topically (the subset of things for which they can is much smaller than in the world of savories). This tangent is lightly tethered to reality.

Mar 26, 2014
Karl S in Not About Food

When is pork ham?

Ham is the hind leg of pork. It may be fresh or cured.

Cured shoulder/arm of pork is not ham, strictly speaking, but can be like cured ham.

Mar 23, 2014
Karl S in General Topics

No salt on the restaurant table, again.

In American culture of the table, as an inheritance from European culture of the table, having salt and pepper at table part of basic hospitality. Restaurants that fail this fail in hospitality to that extent.

Chefs may season to their taste, but patrons may not taste as a the chef tastes (often for medical reasons - congestion (which can arise from divers causes, including not only allergies and chronic post-nasal congestion, but also prandial rhinorrhea) - or the dulling of senses with aging).

Mar 23, 2014
Karl S in Not About Food
2

Tipping Suggestions - Farm & Fisherman Tavern [moved from Philadelphia]

Don't worry, you're doing fine. Tipping on the amount gross of tax is not the US customary norm, but one is free to do it.

Mar 22, 2014
Karl S in Not About Food

More tipping data

It would be interesting to see what median tips are as well.

Mar 21, 2014
Karl S in Not About Food

More tipping data

FWIW, as an additional thread reference in our tipping flame wars:

http://www.theatlanticcities.com/jobs...

Mar 21, 2014
Karl S in Not About Food

market basket strength/weakness?

So has Revere, but the internecine battle of the Demoulas family appears to have put opening new stores on hold for the time being.

Mar 20, 2014
Karl S in Greater Boston Area