BobB's Profile

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Any Peeler Experts?

I have both Oxo versions, the stick and the Y. Like all Oxo widgets, they both work great. I use the stick one for standard things like carrots, and the Y one for heavy duty jobs, like peeling a butternut squash or fresh horseradish. No stick type does that well, but the Y is great.

about 1 hour ago
BobB in Cookware

Man pays $64k for shot of Macallan whisky

If you read the article you'll see that the guy is chairman of the board of a charity helping refugees from North Korea, making the whole $64K a charitable contribution, not a booze purchase. Good for him!

Sep 27, 2014
BobB in Spirits

ISO, Excellent, Sweet Unsmoked Spanish Paprika

I've found Atlantic Spice Company to be a good source of bulk spices, and they do mail order. Their current catalog lists three types of sweet unsmoked paprika - domestic, Hungarian, and Spanish.

http://www.atlanticspice.com/

Sep 27, 2014
BobB in General Topics
1

I thought bolognese had milk in the recipe. Should I be adding milk?

Both can be good. I used to be a complete Hazan fanatic (with milk) but have converted to Anna Nanni's version, which has no milk,and a bunch of chopped pancetta for extra kick.

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

Sep 25, 2014
BobB in Home Cooking

skinless vs. natural casing hot dogs

I'll second that - they are phenomenal! Actually it looks like I'm thirding that, they were mentioned a few posts above almost four years ago.

Also great are Neuske's bacon cheddar brats. I mail order them (I'm also a Neuske's bacon addict). The casing is super snappy, almost (but not quite) too chewy.

Sep 25, 2014
BobB in General Topics

Toaster ovens

Ditto here. It's a tradeoff - the large size makes it suitable for all sorts of dishes that you can't do in a traditional toaster over, but it also means that toast takes longer as it's further from the heating elements. But if you're doing one-sided toasting (bagels or burger buns, for example) you can use the broil position and speed things up considerably.

Sep 25, 2014
BobB in Cookware

Source for Celar cookware (to all, but especially Europeans)

A while back I picked up a non-stick, induction-capable small frying pan from a manufacturer named Celar, and have found it one of the best performing non-stick pans I've ever used. So I went looking for more, and found that it's a Portuguese company, whose products are apparently not for sale in the US (I got mine cheap at TJ Maxx, lord knows where they found it). Not a single hit on Amazon or eBay, and the only thing on the entire Web is the company's own site, http://www.celar.pt/ which, while it does offer a "view in English" option, doesn't help because the "online shop" page is just a placeholder.

So - has anyone anywhere seen this brand, ideally from a shop that does mail order, either in the US or Europe?

Sep 25, 2014
BobB in Cookware

The weirdest plating you've ever seen...

Ah yes, I remember tall food!

Sep 21, 2014
BobB in General Topics

Martinis!

A 1:1 is officially called a "fitty-fitty" (50/50).

Sep 16, 2014
BobB in Spirits

Shaw's > Star

I can see both sides of that argument, but I'm wondering what you'd say about someone who has half a dozen oranges in a produce bag. Is that six items or one? What if they're not in a bag?

Sep 13, 2014
BobB in Greater Boston Area

Shaw's > Star

I researched that a bit and apparently the maximum allowable by law went from three to five a few years ago, and is scheduled to expand to seven in 2016, and nine in 2020.

Sep 13, 2014
BobB in Greater Boston Area

Pressure cooker question

Indeed!

Sep 11, 2014
BobB in Home Cooking

Pressure cooker question

About half of it, around a cup and a half.

Sep 09, 2014
BobB in Home Cooking

Pressure cooker question

That's probably it - the Fagor book says 40 minutes for a three-pound cut, and while this one was only two pounds, it was quite thick, probably three inches. Next time I'll give it an hour. Thanks!

Oh, and I used almost three cups of liquid and it steamed nice and steadily the whole time.

Sep 09, 2014
BobB in Home Cooking

Pressure cooker question

Well, I did switch it to speed release for a few seconds just to see what would happen, then switched it back to natural.

Sep 09, 2014
BobB in Home Cooking

Pressure cooker question

I removed it from the heat and used the natural release, it just took a few minutes to get back to normal pressure.

Sep 09, 2014
BobB in Home Cooking

Pressure cooker question

Just got my first-ever pressure cooker (10 qt Fagor Duo), and tried it out last night on a two-pound brisket. Both the recipe I was following, and also the guidelines in the cooker's manual, said 40 minutes at high pressure was the right timing.

I browned the meat as instructed in the recipe, then added liquid and cooked it on high for 40 minutes. I was careful not to start timing until steam started coming out the vent, indicating that the pressure was up. The meat came out thoroughly cooked, but quite tough, nothing like I'd get by braising it for a few hours. I have no experience with this so I don't know what I did wrong. Did I not cook it long enough? Does a pressure cooker not give the same results as braising? Any pressure pros out there have a clue?

Sep 09, 2014
BobB in Home Cooking

Searching for Raw Olives

I've seen them on occasion at Market Basket, but not consistently.

Sep 06, 2014
BobB in Greater Boston Area

Looking for an online source for loose leaf tea...

I'm a serious tea drinker and for years have gotten great products from Upton Tea. Huge variety, very fresh, and well packed in resealable airtight packages.

http://www.uptontea.com/shopcart/home...

Sep 06, 2014
BobB in General Topics

Recipes for canned tuna other than salad or pasta - lower carb options

I do a variation on this that's a big hit in hot weather - 3 cans tuna drained (MUST be Italian in olive oil, like Pastene or Genova), 2 cans white beans drained, 1/2 lb green beans cut into 1" pieces, boiled for 3 minutes and then shocked in ice water and drained, 1/2 red onion chopped, fresh parsley and thyme, a bit of good olive oil and juice of 2 lemons.

Sep 03, 2014
BobB in Home Cooking

Does anyone ever order hot water with lemon?

I never have, but I was dining in NYC a few years ago and one of my party was obviously a bit under the weather. The server, unasked, brought her a cup of hot water with lemon. Class act.

Ready to buy and induction range

I've had a GE Profile PHS925STSS for about 2 - 1/2 years now and am really in love with it. Super responsive, great range of heats from super low to super high, and a very large oven - I actually roasted two (OK, not terribly large) turkeys at the same time in it once! There's a lot of discussion about it and other induction ranges here: http://chowhound.chow.com/topics/870284

One caveat: make sure your existing range has a dedicated 50 Amp circuit or you may need to upgrade it.

Aug 05, 2014
BobB in Cookware

T.I.P.S.= To Insure Proper/Prompt Service?

I can see where tipping in advance is a useful ploy. Deducting from it as you go along, however, is just downright scummy.

Jul 29, 2014
BobB in Not About Food

Misspellings

Hear hear! (Here?)

Jul 27, 2014
BobB in General Topics

BREVILLE COUNTER TOP SMART TOASTER/CONVECTION OVEN

The larger one is fine with small quantities - I used mine just this morning for one piece of toast. No problem at all. If you have the room for it, it's worth having the extra capacity for those times you need it.

Jul 23, 2014
BobB in Cookware
2

Le Creuset dutch oven - high temperature over induction?

I've been using Le Creuset for over thirty years, and have had an induction range for the past two, and find that they are perfectly compatible. I do notice, though, that the LC will get hotter on a given setting than some of my other pans, undoubtedly due to the high ferrous content. But I've had no trouble using them at any heat level I need.

Jul 22, 2014
BobB in Cookware

I'm thinking of buying the Breville You Brew BDC600XL

I'm not a coffee drinker, but I own three other Breville appliances and love them. Real top-of-the-line stuff. I do have a friend who has the Breville coffee maker and says it's great, but she's Australian so maybe that doesn't count. ;-)

Jul 22, 2014
BobB in Cookware

Poll -- do you have an electric, ceramic, gas or induction cooktop?

If you've got a 50 amp circuit for your current electric, consider swapping it out for an induction range. All the speed and responsiveness of gas, plus the ability to hold a steady very low simmer better than the high-end gas models. Pretty much the only things gas does that induction can't is allow you to char something over an open flame or use a round-bottomed wok.

Jul 20, 2014
BobB in Cookware

NanaP [Jewish deli in Boston?]

"heck, there was a time when the S&S fit the bill. Change in local demographics, maybe? "

There was indeed - I grew up a block from the S&S back in the '50's when it was a REAL Jewish deli, and only occupied the space that now houses its take-out counter. It was in the '70s that they took over half the block, dumbed down the menu, and became a bland brunch venue.

But back when I was young there was a huge Jewish community in mid-Cambridge, and Inman Square was its heart. By the late '60s, those who could afford it moved to Brookline and Newton, those who couldn't to Randolph and Sharon. Change in local demographics in spades.

Jul 15, 2014
BobB in Greater Boston Area

Lulu's Allston, anyone been yet?

Interesting. The menu - and not just in the items offered, but also the graphic design approach - reminds me a lot of the Shanghai Social Club, which could also be easily denigrated but offers some quite good food & drink options. Are we seeing a new trend here?

Jul 15, 2014
BobB in Greater Boston Area