BobB's Profile

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Better than bouillon?

I use both and generally agree. I was going to say that the cost difference is enormous, but I just went on Amazon and saw that I can get a 16 ounce container of More Than Gourmet for just under $30, where I had been paying about $5 for the little 1-1/2 oz container. And it apparently portions and freezes well. I may just drop the Better Than Bouillon altogether!

May 25, 2015
BobB in General Topics

Better than bouillon?

I would guess you had a bad batch of the beef - I use both the chicken and beef versions regularly and find them infinitely better than cubes, plus you can vary the amount for the level of flavor intensity you want.

I also keep some More Than Gourmet demi-glace on hand for special dishes.

May 24, 2015
BobB in General Topics

lillet rouge and the manhattan

I can't believe no one has yet mentioned a Vesper cocktail in this thread. It's an Ian Fleming invention (he put it in the hands of James Bond, of course) made with gin, vodka, and Lillet. It inspired my own favorite version of a martini - two parts gin, two parts vodka, one part dry vermouth, and a dash of orange bitters.

May 19, 2015
BobB in Spirits

GE Profile Slide-In Induction Range

Depends on the height of your countertop - there is a small overhang on each side (about 1/2"). I believe GE specifies a 29" high counter,and the range has adjustable feet, so if the counter is high enough you should be able to get it to fit snugly.

May 18, 2015
BobB in Cookware
1

Could use some advice

Hi Dulcie,

As you'll see in my reply to Duffy below, I'm getting the newer version of what I had. It's had great reviews, as you can see if you google the model: GE Profile PHS920SFSS.

The best price I found locally is just under $2900 - I found lower prices from out-of-state vendors, but none that looked really trustworthy, so I'll be getting it from my local Home Depot.

May 16, 2015
BobB in Cookware

Could use some advice

Hi Duffy,

I thought I'd update you on this since we've had so much back-and-forth about it over the past year. I've found a buyer (I decided $500 was a fair price), and will be replacing it with the one you have, which, as it turns out, is not quite the same model as this.

This one is the PHS925STSS, while yours (and the one I'll be getting) is the newer PHS920SFSS. The technical specs are identical on the two, but the newer 920 has a more visually user-friendly cooktop (on the older one the rings that outline the hobs are harder to see), and the interior and the oven racks have an easy-clean (and cleaning-cycle-safe) enamel coating, while the old racks are simple bare metal. Also (and maybe you can confirm this), on the older one only the bottom of the three racks has a slide mount, while it looks like on the newer one all three do.

May 16, 2015
BobB in Cookware

Smoking on gas grill

Thanks for the tip - I have been soaking my chips, and yes, I need to briefly set the temperature higher than I want to get the smoking started. Next batch of ribs I'll try going dry.

May 13, 2015
BobB in BBQ, Smoking, & Grilling

Smoking on gas grill

It's a question of the grill quality. I have a 12-year-old Weber (from when they were still made in the US) and it has no problem holding a steady low temperature for hours on end. I smoke stuff quite frequently on it.

May 13, 2015
BobB in BBQ, Smoking, & Grilling

The Revival Of Lamb Ham: A Colonial Tradition Renewed

I'm going to have to make this. I've had house-made lamb bacon at an upscale restaurant here in Boston and it was amazing.

May 13, 2015
BobB in BBQ, Smoking, & Grilling

1st Brisket - Help!

I smoke ribs and brisket on my trusty old Weber gas grill all the time. Lay trays of soaked wood chips below the grates, directly on what Weber calls the flavorizer bars (inverted V-shaped bars that cover the flames). Start out briefly at 300° - 350° 'til the chips start smoking, then reduce heat to 225° or so.

The Weber (mine is 12-year-old Genesis Silver, from back when they were still made in the US) is very good at holding a steady heat with little attention. It has three heat zones, front, middle, and rear, so I turn on only the front, put the chips on top of it and keep the meat toward the rear.

May 13, 2015
BobB in BBQ, Smoking, & Grilling

Spirits from Israel

Thanks!

May 13, 2015
BobB in Spirits

Spirits from Israel

Yeah, but that's easily found here. I don't think Israel as a country is big on high-proof spirits. I did enjoy some amazingly good local wines when I was there a few years back though - one that particularly sticks in my mind was a cabernet sauvignon from Golan Heights Winery. I've never found their wines in the US.

May 12, 2015
BobB in Spirits

Chicken Sausages, Any Reccomendations?

Costco has a chicken Andouille sausage that's pretty amazing. I'm not a fan of chicken sausages in general but these are delicious, mildly spicy and not at all dry. They're sold in three-pound packages frozen.

May 12, 2015
BobB in General Topics

If you liked Whip 'N' Chill and limit your sugar intake...act fast

I was a big fan of Whip 'n Chill when I was in high school, but that was back in the '60s. I have no need to limit my sugar intake so now when I'm in the mood for that sort of thing I whip up (literally) a Bavarian.

May 12, 2015
BobB in General Topics

Nduja in Boston??

I was at Savenor's this weekend and they now have it too. Looks like it's the hot new thing (pun intended).

May 11, 2015
BobB in Greater Boston Area

Could use some advice

Unless someone steers me otherwise, I'd be looking at the same model , or whatever most similar newer one has replaced it in GE's lineup. Other than that one bug it's been a gem.

May 09, 2015
BobB in Cookware

Could use some advice

About three years ago I bought a GE induction-top range with a five-year extended warranty. In general I love it, it's both subtle and powerful, incredibly responsive and has a huge oven. But I was one of the first to buy this model, and it has a potentially dangerous defect that I later learned occurred in just a few early ones: every so often when cooking on the largest hob, it jumps up to high all by itself. Dangerous, right? It only happens a couple of times a year, but still. So I had it serviced under warranty - three times! - by which time they'd replaced all the supposedly relevant parts (the entire control panel twice) but the problem still occurs.

Now, the amazing good news: the extended warranty company agreed that after three tries, it can't be fixed, so they're going to replace it - which in their terms means they're sending me a check for the full original purchase price of $2700.

Where I need advice is twofold: one, has anyone run across (preferably owns) an induction model superior to the GE (at the time I bought it I did extensive research and this was a clear winner). Needs to be a standard 30" slide-in type. And two, what do I do with the old one? I hate to junk it, it works beautifully other than that one bug, the oven and the other four burners perform perfectly. Can I sell it if I'm upfront about the glitch? If so, for how much? Maybe $1000? Where would be a good place to offer it? I have no experience with Craigslist and such.

Any suggestions are welcome.

May 08, 2015
BobB in Cookware

Looking for Fromager d'Affinois BLUE

To follow up: I got a call back from Chelsea, the cheese guru at Wine & Cheese Cask. She said that while they didn't have it, they did have a similar but slightly butterier blue called Saint Goric - it's a triple creme, made by the same people who make Saint Angel, while d'Affinois is a double. So I went in the next day to check it out - delicious! Plus she'd just gotten in some Fromager d'Affinois with truffles. I got some of both and have been blissing out this week.

Wine & Cheese Cask for the win!

May 07, 2015
BobB in Greater Boston Area
1

Breville 12 cup food processor - can I process dates, Breville instruction booklet does not recommend it.

I make a lot of fresh horseradish. I'm also very fond of the adjustable slicing blade, great for thinly slicing vegetables for pickling. Plus (I have the black one) I love how Darth Vaderish it looks sitting on my kitchen counter!

May 07, 2015
BobB in Home Cooking

How Much For A Shot Of Johnnie Walker Blue?

Never had it myself, but I recall entertaining a business client at an upscale restaurant in NYC about a dozen years ago. He ordered it and it was $50 a shot. Probably more today. Thank heaven for expense accounts!

May 06, 2015
BobB in Spirits

Horrible Restaurant Names

Not a restaurant but there is a small chain of liquor stores here in MA called Bung Hole Liquors. Like Beaver Liquors, mentioned earlier, they play with it - their slogan is
"We're not #1 butt we're right up there!"

May 06, 2015
BobB in Not About Food

Breville 12 cup food processor - can I process dates, Breville instruction booklet does not recommend it.

I have the 16 cup Breville BPF800 and the bowl itself is clearly labeled BPA free. I'd be surprised if the smaller ones used a different material.

May 06, 2015
BobB in Home Cooking

Can you really use up duck fat?

Like others I use it mostly for potatoes, but I also use it when making sweet & sour red cabbage with apples, it adds a nice mouth feel.

May 06, 2015
BobB in Home Cooking

gravlax

That does look good, but unless I missed it he didn't say how long to refrigerate the plates before doing the final garnishing stage. Anyone know?

May 06, 2015
BobB in Home Cooking

Nduja in Boston??

I've bought it at Moody's. Tasty but VERY capsaicin-hot. Though I've read that it's traditionally used more like a condiment than a stand-alone food so that makes sense.

May 06, 2015
BobB in Greater Boston Area

Where can I buy Country Ham?

Possibly Savenor's?

May 06, 2015
BobB in Greater Boston Area

What are white anchovies?

Then you had some bad ones (or - conversely - you've had some spectacular sardines). Good boquerones are much tangier and firmer-textured than typical sardines.

May 03, 2015
BobB in General Topics

Dishwasher Safe Knives...is there such a thing?

Ditto on the Henkels, but my best knives are Sabatier carbon steel and they always get hand-washed. If I'm just chopping up a vegetable the Henkels are fine, but for serious surgery and really precise work they just don't cut it. ;-)

May 02, 2015
BobB in Cookware

Lunch in JP?

I know this has been discussed before, but it seems there have been a spate of new places opening recently, and I'm wondering if local 'hounds have any favorites. Preferably someplace with good veggie options.

May 01, 2015
BobB in Greater Boston Area

Looking for Fromager d'Affinois BLUE

The good news - I found it! At, of all places, Star Market. The bad news - the stock at my local one (Packard's Corner) is well past its prime. I got one anyway and cut off the brown, moldy rind, but the interior, while still edible and unctuously creamy, is much stronger-flavored than it should be.

But during my search I spoke to the Star in Central Square, and they said they're out of stock but are expecting more tomorrow. Hopefully it will be fresh, I'll check it out and let you know.

Apr 29, 2015
BobB in Greater Boston Area