BobB's Profile

Title Last Reply

Boston Public Market is here

"There is a huge quality difference between the vegetables at farm stands and in supermarkets."

Not necessarily. I've bought organic tomatoes at my local Brookline farmer's market and at the Brighton Whole Foods within the past few weeks, and the Whole Foods ones were distinctly tastier. Same was true of cherries.

about 18 hours ago
BobB in Greater Boston Area

Punt E Mes?

I sometimes use it in place of sweet vermouth in a Negroni, it adds a degree of additional complexity. It helps that I'm not a fan of overly sweet drinks.

Jul 29, 2015
BobB in Spirits

The meaning of "up"

Good question, I've also never seen a martini served in anything but a martini glass.

My absolute favorite presentation was a few years ago, at a (sadly) now-defunct restaurant in Eastport, Maine. They made their drinks quite large, and when I ordered a martini, they brought the shaker to the table, poured half into a martini glass, and the rest into what was essentially a stemless martini glass, nestled in a bowl of crushed ice, to keep the second half cold but undiluted while you drink the first. Classy!

Jul 24, 2015
BobB in Spirits
2

site forgetting "read" posts

Still, the fact that it was deleted (for whatever reason) proves my point.

Jul 24, 2015
BobB in Site Talk

site forgetting "read" posts

I think Mary was responding to a post just above hers that has been deleted (for being off-topic, I presume.)

What galls me is that that shows that the staff are clearly monitoring this thread, yet have not had the decency to give us an update in over six months. At the very least, they could come on and tell us it will never be fixed for some bizarre software-related reason, so we can stop obsessing about it.

Jul 24, 2015
BobB in Site Talk
3

Does this product exist?

You're probably right, but I like to think my way is more humane (flyane?) ;-)

Jul 24, 2015
BobB in Not About Food

How is this baking pan used?

I'll add a second vote for it possibly being a baguette baking pan. I thought of that right away but discounted it because I assumed that the raw dough would sag between the oval posts, but they're close enough together that that might not happen. I'm not a bread baker so I don't really know

Then again, I just googled images of baguette baking pans, and without exception they have full-length tube-shaped indentations, not raised ovals.

wekick, how did you come by the pan?

Jul 22, 2015
BobB in Cookware

Asked to leave the building after ordering take out

Nope. The pizza is good, but there are plenty of other options in the area.

Jul 22, 2015
BobB in Not About Food

Asked to leave the building after ordering take out

There's a pizza place near me that is even weirder. They have a rule that if you buy takeout you may NOT sit at a table to eat it, but also a rule that if all you're getting is a couple of slices and a drink to eat in, you may not sit at a table, only at the bar, no matter how many tables are available. To sit at a table you have to order a "full meal." And this is a pizzeria, how is two slices and a drink NOT a full meal!?!

Jul 22, 2015
BobB in Not About Food

Does this product exist?

Easy trick to get rid of fruit flies:

Put a half inch or so of fruit brandy (I usually use slivovitz) in a glass, cover the top tightly with plastic wrap, then poke some holes in the plastic with a pencil. Draws 'em in like, well, flies. Plus they die happy.

Jul 22, 2015
BobB in Not About Food
1

Does anyone have a photo of Buddy's Sirloin Pit (Cambridge, MA)?

Get them this:
http://www.amazon.com/Harvard-Square-...

It features Buddy's, among many other points of interest, most if not all of which would be familiar to your folks.

I was a big fan of Buddy's back in the '60s and '70s.

Jul 22, 2015
BobB in Not About Food

Lamb Brains - No Gross Out Intended

I'm a big fan of offal (brains, sweetbreads, liver) as long as they're properly cooked. I don't know where the taste comes from, my mother wouldn't have known what a sweetbread even is.

One of the best dishes I've ever tasted was lamb sweetbreads at a local tapas bar.

Jul 22, 2015
BobB in Home Cooking

site forgetting "read" posts

Just had an odd one - I opened a thread I last commented on in 2008 and it pulled this stunt, but a few minutes later when I saw that a new post had been made to it and reopened it, it behaved normally, like I had reset it or something.

Jul 22, 2015
BobB in Site Talk

How is this baking pan used?

Maybe, but I'm wondering about the sculpted interior - it's a lot more elaborate than any roaster I've seen, and those raised curved ovals look like they're intended to hold something specific. Looks almost like a serving dish to showcase ten deviled eggs (which I'm sure it's not, but what else would they be for?).

Jul 22, 2015
BobB in Cookware

Weird stuff in your kitchen

We had them when I was a kid (and I still do). Native Bostonian here.

Jul 22, 2015
BobB in Cookware

Weird stuff in your kitchen

I have drawers full of abstruse kitchen items, but I'd bet that the one item I have that probably no one else out here does is a cork extractor, a device for pulling out a cork that has accidentally gotten pushed into a wine bottle.

Jul 22, 2015
BobB in Cookware

Rotisseries--What and How?

That first photo caught my eye - I have a '60s vintage Farberware that looks just like yours, which I inherited from my grandmother. Makes a great roast duck!

Jul 22, 2015
BobB in Cookware

"Bacon" from seaweed

Thanks for the link. Be sure to check out the article linked to at the bottom of this one, which adds even more detail about the development process.

Jul 19, 2015
BobB in Food Media & News

"Bacon" from seaweed

It's not Frankenfood, just dulse that's been bred to be more farmable.

"Bacon" from seaweed

I'm willing to try it. If it's not as good as they say, I'll just top it with bacon and dig in.

Jul 18, 2015
BobB in Food Media & News

"Bacon" from seaweed

If they can commercialize this it could be major.

http://www.sciencealert.com/scientist...

The meaning of "up"

But she does sometimes add ice when drinking from a martini glass, to further dilute whatever she's having. And she still considers that "up."

Jul 16, 2015
BobB in Spirits

The meaning of "up"

Being a native Bostonian, I've always used the term "up" when referring to drinks to mean without ice, i.e. straight up. My friend from New York insists that there, "up" means in a martini glass as opposed to a whiskey glass, and has nothing to do with the presence of ice.

Is this a regional thing? Or is one of us just mistaken?

Jul 16, 2015
BobB in Spirits

Andouillette.

Several years ago, in Paris on business, I ordered andouillettes for lunch, on the assumption that they would be similar to the Louisiana-style andouille smoked pork sausages I was familiar with. Big mistake! When I cut open these andouillettes, what gushed out looked (and smelled!) exactly like vomit. I tried to eat them but couldn't get past a couple of bites. I gave up and ordered something else.

Jul 15, 2015
BobB in General Topics

Non-Alcoholic Beverages

I mix good-quality cranberry juice with lime seltzer, two or three parts seltzer to one of juice. Very light and refreshing.

Anchovies on your pizza?

Because we who love them may be in a minority, but we love them. I wouldn't patronize a pizzeria that didn't offer them.

They do tend to take over the pizza, though. I remember years ago being with a friend at a pizzeria and she suggested I just get anchovies on half. I replied, "Putting anchovies on half a pizza is like letting the Huns take over half your city." She thought that was so funny that she made it into a calligraphic wall hanging.

Jul 15, 2015
BobB in General Topics

Brothers in Brookline - not just for breakfast any more!

Not sure what's so depressing. To me it has the same sort of interior as, say, Zaftig's. Nothing fancy, just a restaurant with tables. And, as I think I implied earlier, it's not a special occasion going-out sort of place, and isn't trying to be. They just want to be a neighborhood go-to. Good enough for me.

I understand not thinking there's much going on there - I did myself at first. But give it a try and then see what you think.

Jul 09, 2015
BobB in Greater Boston Area

Brothers in Brookline - not just for breakfast any more!

Nice review of the place in the Globe's Cheap Eats column from shortly after they first opened (though the prices are a bit higher now than they were then). Interesting that they also commented on how mobbed it was for brunch but deserted at dinner time.

https://www.bostonglobe.com/lifestyle...

Jul 08, 2015
BobB in Greater Boston Area

Brothers in Brookline - not just for breakfast any more!

That was Khayyam. Never set foot in it, the Chowhound reviews were uniformly meh.

But that reminds me - they ran what I consider a scam during their last year of operation. I got a Groupon notification about a new place called "404 Tapas Bar," the 404 referring to the address on Harvard St. I'd never heard of it, but I live right off Harvard St and love tapas, so I bought it ($7.50 for $15 of food, as I recall). When I got there I found that Khayyam had put a sign by the bar-side entrance reading 404 Tapas Bar, while the main dining room (with its own entrance) was still Khayyam.

I went in the 404 door and asked to see the tapas menu, and they handed me the standard Khayyam menu, not a tapas (tapa?) to be found. I walked out and never cashed it in, and they went out of business soon after. And sorry, but I can't resist: "404 Not Found."

Jul 08, 2015
BobB in Greater Boston Area

Brothers in Brookline - not just for breakfast any more!

Very friendly each time I've been there, though to be fair, with two servers on duty and a bartender, the staff almost outnumbered the paying guests, so we got plenty of attention. Also, the first time I was in, eating by myself at the bar, one of the owners (Edison is his name, he's one of the two brothers) came out and chatted for a while. They're really trying hard to become a neighborhood destination.

Jul 08, 2015
BobB in Greater Boston Area