BobB's Profile

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The weirdest plating you've ever seen...

Ah yes, I remember tall food!

1 day ago
BobB in General Topics

Martinis!

A 1:1 is officially called a "fitty-fitty" (50/50).

Sep 16, 2014
BobB in Spirits

Shaw's > Star

I can see both sides of that argument, but I'm wondering what you'd say about someone who has half a dozen oranges in a produce bag. Is that six items or one? What if they're not in a bag?

Sep 13, 2014
BobB in Greater Boston Area

Shaw's > Star

I researched that a bit and apparently the maximum allowable by law went from three to five a few years ago, and is scheduled to expand to seven in 2016, and nine in 2020.

Sep 13, 2014
BobB in Greater Boston Area

Pressure cooker question

Indeed!

Sep 11, 2014
BobB in Home Cooking

Pressure cooker question

About half of it, around a cup and a half.

Sep 09, 2014
BobB in Home Cooking

Pressure cooker question

That's probably it - the Fagor book says 40 minutes for a three-pound cut, and while this one was only two pounds, it was quite thick, probably three inches. Next time I'll give it an hour. Thanks!

Oh, and I used almost three cups of liquid and it steamed nice and steadily the whole time.

Sep 09, 2014
BobB in Home Cooking

Pressure cooker question

Well, I did switch it to speed release for a few seconds just to see what would happen, then switched it back to natural.

Sep 09, 2014
BobB in Home Cooking

Pressure cooker question

I removed it from the heat and used the natural release, it just took a few minutes to get back to normal pressure.

Sep 09, 2014
BobB in Home Cooking

Pressure cooker question

Just got my first-ever pressure cooker (10 qt Fagor Duo), and tried it out last night on a two-pound brisket. Both the recipe I was following, and also the guidelines in the cooker's manual, said 40 minutes at high pressure was the right timing.

I browned the meat as instructed in the recipe, then added liquid and cooked it on high for 40 minutes. I was careful not to start timing until steam started coming out the vent, indicating that the pressure was up. The meat came out thoroughly cooked, but quite tough, nothing like I'd get by braising it for a few hours. I have no experience with this so I don't know what I did wrong. Did I not cook it long enough? Does a pressure cooker not give the same results as braising? Any pressure pros out there have a clue?

Sep 09, 2014
BobB in Home Cooking

Searching for Raw Olives

I've seen them on occasion at Market Basket, but not consistently.

Sep 06, 2014
BobB in Greater Boston Area

Looking for an online source for loose leaf tea...

I'm a serious tea drinker and for years have gotten great products from Upton Tea. Huge variety, very fresh, and well packed in resealable airtight packages.

http://www.uptontea.com/shopcart/home...

Sep 06, 2014
BobB in General Topics

Recipes for canned tuna other than salad or pasta - lower carb options

I do a variation on this that's a big hit in hot weather - 3 cans tuna drained (MUST be Italian in olive oil, like Pastene or Genova), 2 cans white beans drained, 1/2 lb green beans cut into 1" pieces, boiled for 3 minutes and then shocked in ice water and drained, 1/2 red onion chopped, fresh parsley and thyme, a bit of good olive oil and juice of 2 lemons.

Sep 03, 2014
BobB in Home Cooking

Does anyone ever order hot water with lemon?

I never have, but I was dining in NYC a few years ago and one of my party was obviously a bit under the weather. The server, unasked, brought her a cup of hot water with lemon. Class act.

Ready to buy and induction range

I've had a GE Profile PHS925STSS for about 2 - 1/2 years now and am really in love with it. Super responsive, great range of heats from super low to super high, and a very large oven - I actually roasted two (OK, not terribly large) turkeys at the same time in it once! There's a lot of discussion about it and other induction ranges here: http://chowhound.chow.com/topics/870284

One caveat: make sure your existing range has a dedicated 50 Amp circuit or you may need to upgrade it.

Aug 05, 2014
BobB in Cookware

T.I.P.S.= To Insure Proper/Prompt Service?

I can see where tipping in advance is a useful ploy. Deducting from it as you go along, however, is just downright scummy.

Jul 29, 2014
BobB in Not About Food

Misspellings

Hear hear! (Here?)

Jul 27, 2014
BobB in General Topics

BREVILLE COUNTER TOP SMART TOASTER/CONVECTION OVEN

The larger one is fine with small quantities - I used mine just this morning for one piece of toast. No problem at all. If you have the room for it, it's worth having the extra capacity for those times you need it.

Jul 23, 2014
BobB in Cookware
2

Le Creuset dutch oven - high temperature over induction?

I've been using Le Creuset for over thirty years, and have had an induction range for the past two, and find that they are perfectly compatible. I do notice, though, that the LC will get hotter on a given setting than some of my other pans, undoubtedly due to the high ferrous content. But I've had no trouble using them at any heat level I need.

Jul 22, 2014
BobB in Cookware

I'm thinking of buying the Breville You Brew BDC600XL

I'm not a coffee drinker, but I own three other Breville appliances and love them. Real top-of-the-line stuff. I do have a friend who has the Breville coffee maker and says it's great, but she's Australian so maybe that doesn't count. ;-)

Jul 22, 2014
BobB in Cookware

Poll -- do you have an electric, ceramic, gas or induction cooktop?

If you've got a 50 amp circuit for your current electric, consider swapping it out for an induction range. All the speed and responsiveness of gas, plus the ability to hold a steady very low simmer better than the high-end gas models. Pretty much the only things gas does that induction can't is allow you to char something over an open flame or use a round-bottomed wok.

Jul 20, 2014
BobB in Cookware

NanaP [Jewish deli in Boston?]

"heck, there was a time when the S&S fit the bill. Change in local demographics, maybe? "

There was indeed - I grew up a block from the S&S back in the '50's when it was a REAL Jewish deli, and only occupied the space that now houses its take-out counter. It was in the '70s that they took over half the block, dumbed down the menu, and became a bland brunch venue.

But back when I was young there was a huge Jewish community in mid-Cambridge, and Inman Square was its heart. By the late '60s, those who could afford it moved to Brookline and Newton, those who couldn't to Randolph and Sharon. Change in local demographics in spades.

Jul 15, 2014
BobB in Greater Boston Area

Lulu's Allston, anyone been yet?

Interesting. The menu - and not just in the items offered, but also the graphic design approach - reminds me a lot of the Shanghai Social Club, which could also be easily denigrated but offers some quite good food & drink options. Are we seeing a new trend here?

Jul 15, 2014
BobB in Greater Boston Area

Pots and pans for Induction cooking

And yet, I would argue, it remains a pan, albeit in an alternate universe. (Said universe being, in the case of all the lovely pans I could no longer use after converting to induction, my son's apartment).

Jul 06, 2014
BobB in Cookware
1

Pots and pans for Induction cooking

Epistemological microscope required - if I can't see you, are you really there? Bacteria (et alii) say yes!

Jul 05, 2014
BobB in Cookware

What does"bruised"mean?

Whereas I quite enjoy the ice crystals in a well- shaken martini, they add sparkle and texture. De gustibus non disputandum est.

Jun 30, 2014
BobB in Spirits

Salad ideas for the Fourth of July

I do a corn & pepper salad that gets raves.

Get one pound of good frozen sweet corn, cook & drain it and let it cool. Dice one green pepper, one red pepper, and 1/2 a good-sized red onion into pieces roughly the size of the corn kernels and mix with the corn. Dress with a vinaigrette of 1/4 cup good EVOO and 1/3 cup raspberry blush vinegar mixed with a teaspoon of sugar (less if the corn is already super-sweet) and a pinch of salt. Mix well. This keeps well at room temperature for several hours and goes great with all sorts of barbecue.

Jun 30, 2014
BobB in Home Cooking

Freeze-ahead kebabs/skewers: thread, then freeze, or thread on the day?

I agree - plus without the skewers the meat can be more closely packed in airtight packaging to avoid freezer burn.

who makes the best hot dogs?

Except that if you ask google define what is a hot dog, the #1 answer is a frankfurter. Bottom line: hot dog = frankfurter, frankfurter = hot dog. They're 100% interchangeable.

Your opinion is your opinion and nothing I do or say will change that, so, for the second (and last) time - finito.

Jun 27, 2014
BobB in General Topics

who makes the best hot dogs?

;-) OK. Find me an authoritative source and I'll continue it.

Jun 26, 2014
BobB in General Topics