BobB's Profile

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A Faster Chowhound: Pagination for Longer Threads

Dear Chow Engineers: I agree with almost all posters here that this new "feature" is truly awful, but if you really want to keep it, I have a productive suggestion: Please add a notice to the top of everyone's profile page that explains in detail exactly how to turn it off. It's not difficult to do, but it's also not at all obvious or intuitive.

A Faster Chowhound: Pagination for Longer Threads

1) Click the link in the first post.
2) Click "Chowhound" at the upper right.
3) Click the box that says "Collapse Previously Read Comments (also defaults to "See All" page)"

about 14 hours ago
BobB in Site Talk

My chili is a little to spicy

Yes, I have a friend who loves my chili but always eats it with a dollop of yogurt to tone down the heat.

Dec 12, 2014
BobB in Home Cooking

I think I ACTUALLY ruined my Le Creuset skillet. (bear with me)

I think Nila is right - I have a set of three LC cast iron skillets that I bought in the 80s, with the colored enamel exterior and matte black enamel interior. I use them all the time and have never seen rust anywhere on them, even if I leave them soaking in the sink overnight. If you've seen rust it's not an enameled interior.

EDIT: Just realized this is an old thread. Oh, well.

Dec 11, 2014
BobB in Cookware

Don't ever wash raspberries - Good Advice??

"Mushrooms will be a soggy mess because it only takes a second for the water to be absorbed into them."

Not at all true. They absorb very little water, and if you're cooking them, that little water will render out quickly.

And that's not an opinion, it's been scientifically proven by no less an expert than Harold McGee:

http://www.saveur.com/article/Techniq...

Dec 10, 2014
BobB in General Topics

Au gratin potatoes again - what cheese?

I agree, gruyere is much stronger flavored and fontina much creamier and melts more smoothly. Not similar at all.

Dec 05, 2014
BobB in Home Cooking

Hazan's lasagne...can I make the noodles in advance?

I haven't tried it, but I'd assume that they would be fine, especially if you wrap them in plastic to keep them from drying out too much.

Dec 05, 2014
BobB in Home Cooking

Regional hot dog showdown

A full bottle of hot sauce - now we're talking!

Dec 02, 2014
BobB in General Topics

Regional hot dog showdown

Google turns up this recipe for Michigan sauce. By my standards it looks super mild.
http://www.winnerdinners.com/michigan...

Dec 02, 2014
BobB in General Topics

Apple Taste-off: Honeycrisp vs. Pink Lady

Pink Ladies are my #2 preferred apple, after the hard-to-find (and only available this time of year) Ambrosia. Honeycrisps are just too sweet for my taste, Ambrosias are super crisp and have a much more refined sweet/tart flavor, with floral overtones.

Dec 01, 2014
BobB in General Topics

Regional hot dog showdown

Since you're in Massachusetts, you've got to check out Pearl Kountry Klub dogs. 1/4 lb each, natural casing, great flavor and snap. At my local Star/Shaw's markets they keep them in the deli case and sell them by the pound.

Dec 01, 2014
BobB in General Topics

Ideas for serving smoked salmon

I prefer a very strongly flavored smoked salmon (not that easy to find, but Spence & Co.'s Scottish-style hits the spot) served very simply, accompanied by fresh lemon and fresh dill.

Nov 28, 2014
BobB in Home Cooking

Food Porn - add to the list

From my dining room wall, part of a series by a Russian artist living in Israel.

Nov 28, 2014
BobB in General Topics

substituting different liquor in recipes

Wow - this might be the oldest thread I've ever seen on Chowhound, started more than 13 years ago!

Anyway, as to your question, it depends on the recipe - the GMPR will be much, much sweeter than cognac, plus it will add a different flavor, much fruitier. If that's what you want, sure, go for it.

Nov 28, 2014
BobB in General Topics

Anyone seen Ambrosia apples?

Success, thanks - got 'em at the Allston Stop & Shop.

Nov 24, 2014
BobB in Greater Boston Area

Anyone seen Ambrosia apples?

Thanks for the tip - there's a Stop & Shop not far from me, I'll try that one first.

Nov 24, 2014
BobB in Greater Boston Area

16 things you didn’t know about Jägermeister

When I lived in Hamburg in the mid-70s, only old farts would drink the stuff. Then I got back to the States and suddenly it's hip. Go figure.

Nov 23, 2014
BobB in Spirits

3-4 bourbons as a gift

When it comes to whiskey I'm generally a Scotch or bourbon drinker, but was recently introduced to Whistlepig Rye and found it to be really enjoyable. Your husband might also like it.

Nov 23, 2014
BobB in Spirits

Rye bread?

Really? I find Pig's Fly rye, while very good whole grain bread, to be far heavier than a traditional New York deli rye, which I presume is what the OP is looking for. For that, nothing in the area beats Clear Flour, especially if you can get one of their sandwich loaves - they only make a few each day and they're generally gone by afternoon, but they are amazing with good corned beef or pastrami.

Nov 23, 2014
BobB in Greater Boston Area

Authentic Mexican restaurant recommendations?

I'd nominate Ittoku for one, it's an izakaya joint and the clientele is at least 90% Japanese every time I've been there.

Nov 23, 2014
BobB in Greater Boston Area

Rule #1...always...

Which is easy to remember if, like me, you keep a sheet of stick-on labels attached to the freezer door with a magnet.

Nov 23, 2014
BobB in General Topics
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Anyone seen Ambrosia apples?

Thanks, I'll check them out.

Nov 20, 2014
BobB in Greater Boston Area

Anyone seen Ambrosia apples?

They're my favorites, only available around here from about November to January. Star has carried them for years, but no longer does. Any sightings elsewhere?

Nov 20, 2014
BobB in Greater Boston Area

Looking for sorghum (syrup)

I was looking for the syrup, but now I'm curious about the grain too. Googling says it can be popped like popcorn - interesting!

Nov 19, 2014
BobB in Greater Boston Area

Samsung Range: Induction stove and Flex-Duo Oven - Your Pros/Cons Please!

Not an issue on the GE. The only power limitation is that if you set the largest hob to its highest setting (I believe it's 3700W), it has a ten-minute limit, then drops down one notch to level 9, and during that ten minutes you can't use the smallest hob, behind it. Hasn't been a real problem.

Your problem may be that your stove is on a 110V line - the GE requires 220V (which fortunately I had already for my old flat-top electric).

Nov 19, 2014
BobB in Cookware

Washing chicken poll?

Yup. Never rinse chicken, it's counterproductive.

Nov 19, 2014
BobB in Home Cooking

Gaujillo (New Mex) Chili powder problem

Two aspects to this: one is that chili powders, even those named for a specific chili, are generally blends of spices, so the flavor profile will be different than the recipe intended. Not necessarily bad, but different.

The other is the quantity. Guajillos are largish peppers, so I'd go with about two tablespoons of powder per dried pepper. Maybe start with a bit less and taste the stew as it cooks, adding more if it seems called for.

Nov 19, 2014
BobB in Home Cooking

Which roast veg to pair with braised lamb ragu+pappardelle?

I'll second that. Or possibly green beans roasted with carrots for additional color. I'm big on visual appeal.

Nov 19, 2014
BobB in Home Cooking

Looking for sorghum (syrup)

I'm curious to try this, but haven't been able to find it in my local markets (Star & Whole Foods). Anybody seen it around town?

Nov 19, 2014
BobB in Greater Boston Area

Thanksgiving Gravy

It's a matter of taste, but I'd go with making a large batch of your preferred gravy, then putting some in a separate pot and thickening it with beurre manie. Only takes a few minutes to thicken and cook the flour. Same (almost) flavor, everybody's happy.

Nov 12, 2014
BobB in Home Cooking
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