BobB's Profile

Title Last Reply

Can duck fat be used after making confit, or is it spent?

Exactly. I was unpleasantly surprised once. Now I boil.

1 day ago
BobB in Home Cooking

Can duck fat be used after making confit, or is it spent?

In addition to straining, I recommend boiling the fat before storage to make sure there are no remaining meat juices that could go bad. Pure duck fat keeps for months.

Apr 15, 2014
BobB in Home Cooking

Corned Beef hash...from a can. Preferred brands?

I'm not positive but I believe that industrial grade beef can contain up to 50% fat and still be called beef.

Apr 15, 2014
BobB in General Topics

Dual-Use Kitchen Stuff

I use my (now 26 year old) son's baby spoons for serving things like grated cheese. And a chopstick makes a great straightedge for leveling a cup of flour.

Apr 15, 2014
BobB in Cookware

A completely new cooking device

A glass toaster/broiler that uses semiconductors, not electric coils, in which the heat can be precisely controlled. The next step for those already bored with sous vide.

Or, a $1000 toaster, depending on your perspective.

Me, I'm sticking with my Breville.

http://ovens.reviewed.com/news/a-radi...

Apr 15, 2014
BobB in Cookware

Best dessert in Brookline

When Pigs Fly has a restaurant?

Apr 14, 2014
BobB in Greater Boston Area

Between the induction hob and the pan--what do you use?

They're for counter use.

Apr 11, 2014
BobB in Cookware

Omitting Chile Peppers In A Recipe

I would use mild peppers (not bell peppers - too thick-fleshed) and for dishes that call for the smokiness of chipotles, add some smoked paprika.

Apr 10, 2014
BobB in Home Cooking

Huang Fei Hong spicy peanuts?

Thanks for the tip - I've started getting these at the Super 88 in Allston (two packs for $2) and have rapidly gotten addicted.

Apr 10, 2014
BobB in Greater Boston Area

Best dessert in Brookline

This is going to sound a bit weird but I had an appetizer at Regal Beagle recently that I think would work better as a dessert. It's on the bar menu - dates stuffed with blue cheese, wrapped in bacon, and roasted. Very rich, great sweet/salty/smoky flavor profile, one of the tastiest things I've put in my mouth in ages, and good value as well - four large dates for $5. If only the rest of their menu was as good I'd go there more often.

Apr 10, 2014
BobB in Greater Boston Area
1

Detecting Heat in Chiles

At first glance that looks bogus to me, but then I thought about it and realized that there might (in Mexico, at least) be two varieties of poblano, one hotter than the other, and the hotter one has curved stems where the mild one doesn't. Just a theory, but it would explain this (if it's true at all, that is).

Of course, if you get both straight and curved stems on the same plant, my theory goes out the window.

Apr 10, 2014
BobB in General Topics

Anybody try the Philips Air Fryer?

Lots of reviews on Amazon. They seem to be mostly divided between "It's not a fryer, it's an overpriced, misrepresented mini-convection oven" and "It works great on frozen french fries and frozen chicken nuggets."

Some people do actually like it, though. Check it for yourself.

http://www.amazon.com/Philips-HD9220-...

Apr 02, 2014
BobB in Cookware

Source for Freshly Rendered Duck Fat

I'm pretty sure Savenor's does their own - in any case, it's pure rendered fat, no preservatives. They also have goose fat.

Mar 29, 2014
BobB in Greater Boston Area

Ben's Kosher Deli from NYC coming to Boston

Get takeout and add your own.

Mar 29, 2014
BobB in Greater Boston Area

Can I love this knife?

How can I tell? There is nothing written on the blade. The black (plastic?) handle is attached with three brass plugs and has Sabatier embossed in an oval on one side. I bought them new around 1980.

Because of its curve, the scimitar makes an excellent pizza-slicing knife.

Mar 27, 2014
BobB in Cookware

Freezing horseradish?

rasputina - speaking from experience, DO NOT attempt to grow your own, unless you can do so in a closed container. Horseradish is one of the most invasive species in all of botany - and what's worse, it spreads by sending out thin brittle roots deep below the surface, and even a small fragment of those roots can start a new plant. It took over my plot in a community garden many years ago, and to eradicate it I had to dig up all the soil for a yard around it, at least 18" deep, and sift it all to get rid of the roots.

Mar 22, 2014
BobB in Home Cooking

Sumo tangerines

I do - thanks for the tip!

Mar 22, 2014
BobB in General Topics

A must-taste at Regal Beagle

I agree, but I have a friend who really likes the place (de gustibus non disputandum est) so we go once in a while after seeing a movie at the Coolidge.

Mar 21, 2014
BobB in Greater Boston Area

Current obsessions?

I'm definitely making that for my next dinner party!

Mar 21, 2014
BobB in General Topics

Current obsessions?

That looks amazing!

Mar 21, 2014
BobB in General Topics
1

A must-taste at Regal Beagle

Regal Beagle is not near the top of my personal list of favorite restaurants - not bad for an occasional meal, but nothing to go out of my way for - but I had a treat there this week that sent me into a state of pure taste bud bliss: dates with bacon and blue cheese. I didn't think too hard about it when ordering, and expected to get a plate with a small amount (it's only $5) of each of the three items to nibble. What I got was four large plump dates, each of which had been stuffed with the cheese, wrapped with the bacon, and roasted, then served warm. A spectacular blend of sweet and savory flavors!

I had it as a starter, but it's so rich and flavorful I think it would work better as a dessert (a dessert that includes its own cheese course, no less).

It's on the bar snack section of the menu, but served in the restaurant area also.

Mar 21, 2014
BobB in Greater Boston Area

Sumo tangerines

I'm probably late to the party here, but I just recently discovered Sumo tangerines and have to share. They're seriously delicious (very sweet and juicy!), incredibly easy to peel, big (as large as a good-sized navel orange) and seedless, all in one lovely package.

I get them at the local Whole Foods, where they are not cheap ($3.49 a pound) but totally worth it.

Mar 21, 2014
BobB in General Topics

Question #1 - What to do with hotdogs other than in a bun?

And to keep it a bit healthier, instead of the traditional sweetened beans, try black beans flavored with cumin, black pepper and chile powder. Very nice with all sorts of tubular meat products.

Mar 20, 2014
BobB in Home Cooking

Bacon flavors

Chipotle peppers. They'd bring a nice heat and add to the smokiness of the bacon as well.

Mar 20, 2014
BobB in Home Cooking

Can I love this knife?

I use my vintage 10" Sabatier carbon steel chef's knife more than any other. I used to use its mate, an 8" slicer, but I feel I have better control and use less effort with the larger one.

I also have a 10-1/2" Foster Brothers curved carving knife that I inherited from my grandfather, a professional butcher. It looks great and impresses guests but it's impractical for most everyday uses. I had it sharpened by a specialist last summer and she said it's called a scimitar in the trade.

Mar 20, 2014
BobB in Cookware

Freezing horseradish?

You both have good suggestions - I think I'll pick up an extra root and do half each way, just to see what happens. I'll report back later.

Mar 20, 2014
BobB in Home Cooking

Jenn Aire Induction cooktop

I like the idea of knob controls in theory, but don't care for the layout on that one. By putting the controls on the side they've limited the space for hobs - mine has the controls at the front (and projects a few inches further into the room as a result) and that makes room for five hobs, four induction and one warming spot.

Mar 20, 2014
BobB in Cookware
1

Jenn Aire Induction cooktop

I don't actually understand the point of the "shut off if water boils over" feature. My GE induction doesn't do that. It shuts off automatically if it can't detect a large enough ferrous mass on the hob for about 25 seconds, but in that case you can immediately turn it back on. Traditional electric and gas stoves don't turn off for boil-overs, why would induction? All you need to do is wipe up the spill - and with induction, you can do that immediately as the hob is never hot enough to burn a paper towel.

Sounds to me like faulty design.

Mar 20, 2014
BobB in Cookware
2

Freezing horseradish?

I make my own horseradish - very basic, just the grated root and white vinegar. It's delightfully powerful for a few days, but after a week or so it's still tasty but has lost that kick.

I can rarely use up a full batch before it fades away, so I'm thinking of preparing only half a root at a time and freezing the other half. My question is, should I freeze half the root, or grate the whole root and then freeze half the prepared paste? Has anyone got any experience with either of these methods?

Mar 20, 2014
BobB in Home Cooking

Indian Restaurants: UK vs. US

You should try Shan-a Punjab, which opened a few months ago in the old Cognac Bistro space on Harvard St. in Brookline, about halfway between Allston and Coolidge Corner. They bill themselves as "modern Indian" and have a bit more variety than most. They're also the place I referred to earlier as offering some of the hottest Indian food (if you request it) that I've found in the US.

Mar 18, 2014
BobB in General Topics