BobB's Profile

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Wow! Now THAT is Liverwurst: Karl's Sausage, Peabody

Schaller & Weber is also sold in pretty much all of the Russian stores in the area (Bazaar, Berezhka, etc). Their goose liver pate is great, but my favorite S&W product is teewurst, a spreadable smoked pork pate.

about 2 hours ago
BobB in Greater Boston Area

Grandma's Pots : Keep or Throw Out?

Hi Lisa,
Sorry, I can't answer your question as I've never even seen, let alone used Hawthorne waterless ware. But I'd suggest starting a new thread on this board with "Hawthorne Waterless question" in the title, as the title of this eight-year-old thread is unlikely to draw many responses for you.

about 2 hours ago
BobB in Cookware

best website to order braunschweiger/liverwurst (organ meat sausages, etc.) from?

@elegraph, I love Neuske's applewood smoked bacon, but like their cherrywood smoked bacon even more.

@gregarious, I live in Boston, which has a huge Russian emigre community (including my late wife), and all the local Russian stores sell Schaller & Weber products. Their goose liverwurst is great, but my favorite is their teewurst - as far as I know they're the only US producer of this spreadable smoked pork German specialty.

Mar 28, 2015
BobB in General Topics

How can I slice crusty bread without making such a mess?

I sharpen my serrated bread knife - it takes a few minutes but doesn't need to be done often, and really makes a difference.

Mar 27, 2015
BobB in General Topics

Your go to fat?

Apparently it is to some people (I'm one), but I've seen enough others saying it smells fishy to them that I can only assume it's a genetic predisposition. That said, I don't keep canola in the house. For neutral flavor I use grapeseed oil.

Beyond that:

Butter
Bacon fat
Duck fat
Peanut oil
Olive oil
Sesame oil (both plain and hot) for flavoring, not for frying.

Mar 27, 2015
BobB in General Topics

best website to order braunschweiger/liverwurst (organ meat sausages, etc.) from?

Neuske's. Sausages, liverwurst, and some of the best bacon I've ever tasted.

http://www.nueskes.com/

Mar 27, 2015
BobB in General Topics
1

Food Processor for registry: Cuisinart vs. Breville

The 16 cup.

Mar 22, 2015
BobB in Cookware

Food Processor for registry: Cuisinart vs. Breville

I don't think so - the minis are pretty inexpensive (my Cuisinart Mini-Prep Plus cost about $35, vs almost $390 for the Breville), so it provides an option for guests who can't afford the big stuff.

Mar 22, 2015
BobB in Cookware
1

Best Sandwich in the World

Old post, I know, but rereading this got me curious about Brio, and it appears that you can now order it for delivery in the US:
http://www.canadianfavourites.com/Bri...

Mar 21, 2015
BobB in General Topics

Food Processor for registry: Cuisinart vs. Breville

Good point - I also use my mini-processor more often than the big Breville. But when you need the big one, you NEED the big one!

Plus, now that I think about it, that negative review I saw about the Breville kneading dough my have been about their stand mixer (which I also own), not the processor. Senior moment!

Mar 21, 2015
BobB in Cookware

The Neighborhood's Cream of Wheat

Interesting - a nearly 12-year-old post and no one has pointed out yet the The Neighborhood is in Somerville, not Cambridge. They do have great cream of wheat, though.

Mar 21, 2015
BobB in Home Cooking

Has anyone used fish tweezers?

Another pliers guy here - I have one that's dishwasher-safe and used for nothing but fish bones, lives in my flatware drawer.

Mar 21, 2015
BobB in Cookware

Food Processor for registry: Cuisinart vs. Breville

I had a Cuisinart for about 30 years, and it was still working fine when I decided to upgrade to the Breville (the Cuisinart is still in service, in my son's kitchen).

I like the Breville a lot - my favorite thing is the adjustable slicing blade - you can set it to cut slices from literally paper-thin to more than a quarter inch thick. It's much heavier and more powerful than the old Cuisinart - I make fresh horseradish a lot (cut it into 1" chunks and process it), and the old machine used to vibrate along the counter when I did this, while the Breville is solid as a rock. And the storage case that comes with it to hold the dozen or so discs and blades is great.

However, I have heard from some that it's not the best at kneading dough - not a concern for me as I'm not much of a baker.

Mar 21, 2015
BobB in Cookware

Need help making "crispy" hot pepper pickles

Grape leaves are well-known for helping to keep pickles crunchy.

Mar 17, 2015
BobB in Home Cooking

Need help making "crispy" hot pepper pickles

I've pickled peppers using a method similar to this, and no, I don't pierce them.

Mar 17, 2015
BobB in Home Cooking

Ribelle Outstanding

I haven't been to Ribelle yet, but I checked out Alden & Harlowe a few days ago and had the same reaction - small dishes, creative combinations of ingredients, unexpected preparations, and INTENSE flavors! Not cheap, but great value.

Has anyone eaten at both and can compare the two?

Mar 17, 2015
BobB in Greater Boston Area

One of the tastiest sandwiches in Boston got even better!!

Thanks for the tip - that's my favorite sandwich in Boston as well (grilled pork, extra hot chilies) but I haven't been in in a while. I'll have to get back.

Mar 17, 2015
BobB in Greater Boston Area

What is Reasoning Behind Southern Extremely Salty Bacon?

I've had the same experience with Benton's bacon - insanely salty (and I'm a guy who loves salt). My go-to bacon now is Neuske's from Wisconsin, especially their cherrywood smoked version. Great rich flavor with just the right amount of salt.

Mar 17, 2015
BobB in General Topics

Why aren't we eating more geese?

Now that's cool!

Mar 16, 2015
BobB in General Topics

Why aren't we eating more geese?

They're pretty similar in most ways: flavor profile, high heat tolerance, and heart-healthiness. Generally interchangeable in recipes.

Mar 15, 2015
BobB in General Topics

julia child fans how come in julie and julia they mentioned peas in coq au vin but tge recipe doesnt call for it?

Don't all her recipes whisper that? ;-)

Mar 14, 2015
BobB in General Topics

Brisket

Exactly what I was thinking. Never seen a fresh brisket sold with a spice packet. When I do a corned beef I toss out the spice packet and braise it with onion, garlic, bay leaf, whole cloves, and a handful of tellicherry peppercorns.

Cocktails/Lunch after Event at Boston Center for the Arts in the South End.

Barcelona (next to the Calderwood Center, where all the theaters are) does weekend brunches starting at 11:30. The food and drink are excellent, the menu ranges from the basic to the exotic, and if you get a table on the left side of the room, which is separated from the bar area by a wall, the noise level is quite reasonable.

Mar 12, 2015
BobB in Greater Boston Area

Saturday evening cocktails for grown ladies

I've been hearing good things about Alden & Harlowe's bar, and plan to check it out myself tomorrow night, but I don't (yet) know the noise level.

Edit: just noticed you reference A&H. Never mind.

Mar 12, 2015
BobB in Greater Boston Area

julia child fans how come in julie and julia they mentioned peas in coq au vin but tge recipe doesnt call for it?

My 1983 edition says exactly the same thing.

Mar 12, 2015
BobB in General Topics

Avocado for breakfast

I agree that this is possibly the oldest post I've ever seen out here, but the Web goes back much further than 2001. I created my company's first Web site in 1995 - granted, that was so early in Web development that even the president of the high-tech manufacturing company I worked for was unfamiliar with it.

But the Internet itself long predates the Web, going back into the '80s. For many years there was Usenet, which was a text-only means of social interaction. It hosted chat groups on virtually every subject under the sun, though they were populated primarily by techie types, as the general public didn't have computer access yet.

In fact, if you've been on Chowhound since its early days, prior to the CBS takeover, you'll recall that it also was a text-based chatroom. The home page had a primitive Web interface but the discussions were very similar to Usenet, indented lines of simple text.

Mar 06, 2015
BobB in General Topics

ISO an online custom tea specialist

I don't know that they do custom blends, but Upton Tea has a huge on-line catalog and a number of blends in addition to hundreds of single-source teas. You might get in touch with them to see if they could help.

http://www.uptontea.com

I'm curious - what goes into the blend you like? My favorite is Upton's Baker Street Blend, a mix of keemun and darjeeling with just enough lapsang souchong to give it a light smokiness.

Mar 06, 2015
BobB in General Topics
1

Have you ever taken the signed copy of your cc slip?

Wait - I need a little clarification. So, say the customer had a $50 tab and wrote in a $10 tip. Are you saying that if (s)he forgets to sign the slip, your boss runs the credit card amount at $50 period? Not sure if that's legal - if the slip not being signed means the payment is not authorized, then the restaurant shouldn't be able to collect one penny. If payment is considered authorized even in the slip isn't signed, then the full amount the customer wrote in should be charged (and the tip part paid to you).

On the other hand, if your boss runs it at $60 and refuses to give you the $10, that sounds to me like outright theft.

Mar 04, 2015
BobB in Not About Food

Fair amount of tip at a restaurant

Not to worry. For one thing, the UK minimum wage is more than 30% higher than it is here: £6.50 per hour (~$10.00) vs $7.25 in the US (though a few states have bumped it a bit higher).

And besides, you have a long history here of thoughtful commentary. I was objecting to Barbaro's tone as much as the content, especially for a first and only post.

Mar 04, 2015
BobB in Not About Food

Fair amount of tip at a restaurant

Interesting. So instead of my guess of typically 15% - 20%, it looks more like 10% - 20%. I wonder if they came up with a figure for how many people don't believe they have to tip at all.

Mar 04, 2015
BobB in Not About Food