BobB's Profile

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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.

2 days ago
BobB in Cookware
1

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

Pots and pans for Induction cooking

And yet, I would argue, it remains a pan, albeit in an alternate universe. (Said universe being, in the case of all the lovely pans I could no longer use after converting to induction, my son's apartment).

Jul 06, 2014
BobB in Cookware
1

Pots and pans for Induction cooking

Epistemological microscope required - if I can't see you, are you really there? Bacteria (et alii) say yes!

Jul 05, 2014
BobB in Cookware

What does"bruised"mean?

Whereas I quite enjoy the ice crystals in a well- shaken martini, they add sparkle and texture. De gustibus non disputandum est.

Jun 30, 2014
BobB in Spirits

Salad ideas for the Fourth of July

I do a corn & pepper salad that gets raves.

Get one pound of good frozen sweet corn, cook & drain it and let it cool. Dice one green pepper, one red pepper, and 1/2 a good-sized red onion into pieces roughly the size of the corn kernels and mix with the corn. Dress with a vinaigrette of 1/4 cup good EVOO and 1/3 cup raspberry blush vinegar mixed with a teaspoon of sugar (less if the corn is already super-sweet) and a pinch of salt. Mix well. This keeps well at room temperature for several hours and goes great with all sorts of barbecue.

Jun 30, 2014
BobB in Home Cooking

Freeze-ahead kebabs/skewers: thread, then freeze, or thread on the day?

I agree - plus without the skewers the meat can be more closely packed in airtight packaging to avoid freezer burn.

Jun 30, 2014
BobB in Home Cooking
2

who makes the best hot dogs?

Except that if you ask google define what is a hot dog, the #1 answer is a frankfurter. Bottom line: hot dog = frankfurter, frankfurter = hot dog. They're 100% interchangeable.

Your opinion is your opinion and nothing I do or say will change that, so, for the second (and last) time - finito.

Jun 27, 2014
BobB in General Topics

who makes the best hot dogs?

;-) OK. Find me an authoritative source and I'll continue it.

Jun 26, 2014
BobB in General Topics

who makes the best hot dogs?

Of course, because I know that's how they're always served at ball games, where everything you can get to eat in the stands is finger food. Has no bearing whatsoever on using the term elsewhere. If I went to a ball game and asked for a frankfurter sausage the guy would probably look at me sideways but give me a hot dog in a bun.

Really, we could go on ad infinitum on this, because you're just expressing an opinion, not stating a fact. I challenge you to find an authoritative source anywhere that says a hot dog without a bun cannot be called a hot dog.

In the end, though, it doesn't really matter - you're most welcome to continue using the terms as you do. It's not going to change anything.

And I'm going to drop this silly discussion now before it gets nasty.

Jun 26, 2014
BobB in General Topics

who makes the best hot dogs?

If I ordered a frankfurter sausage I'd most likely get a blank look. NOBODY calls it that, at least not in this part of the country.

Jun 26, 2014
BobB in General Topics

who makes the best hot dogs?

As an avid gourmand and amateur etymologist, I have to chime in and say that I have never heard that assertion before. Maybe it's a regionalism - I see you're from Oregon, maybe it's a West Coast thing. But here on the East Coast a hot dog is a hot dog is a hot dog, whether it's in a bun, on a plate, or on a stick. And while I know the term is out there and historically accurate, I can't recall ever hearing anyone call a hot dog a frankfurter.

Jun 26, 2014
BobB in General Topics

what do Germans eat?

We also had rectangular boards, I don't recall ever seeing a round one.

Jun 26, 2014
BobB in General Topics

what do Germans eat?

I agree, lingua knows her Germany. Perhaps instead of regional it's a generational thing - as I said, I lived there in the mid-70s. Could be the younger generation has changed things up.

Jun 25, 2014
BobB in General Topics

what do Germans eat?

Nope - I lived in Hamburg, about as un-Bavarian as you can get.

Jun 25, 2014
BobB in General Topics

Jewish Rye in Boston

Clear Flour's to me is pretty much the Platonic ideal of good seeded rye, especially if you get the sandwich loaf (extra large, long loaf, but they'll sell you half).

Jun 24, 2014
BobB in Greater Boston Area

Electrolux induction range vs. GE Induction range

I didn't even know it had a steam clean option, but I checked the owner's manual and sure enough it does. How about that! I'll have to try it sometime.

As for depth, it can go in flush to the wall and the top surface is 28" from the back to the front edge of the control panel. The oven door handle is curved and at its center it comes out another 2" or so.

A friend of mine has the stand-alone version and I've noticed that there's one more minor difference between them: the oven on the slide-in has two standard moveable wire racks, and a third rack at the bottom that's on metal runners with little wheels, like a good quality kitchen drawer. The stand-alone has three standard racks. No idea why that should be. Maybe the one with the runners can handle more weight?

Jun 23, 2014
BobB in Cookware

Can tough (cooked) ribs be tenderized?

Beats me. All I know is it was labeled differently than I'm used to, and came out much tougher than ever before. If I find them again I'll switch to the venerable 3-2-1 method: smoke for three hours, then put in a pan, douse with cider (hard or soft), cover tightly with foil and back into the smoker for two hours, then remove and put back on the grill for one more hour, brushing with sauce toward the end.

Jun 22, 2014
BobB in Home Cooking

Greek Gods yogurt: they ought to be ashamed!

Interesting! Could you give us a detailed recipe please? I need to try this.

Jun 22, 2014
BobB in General Topics

Electrolux induction range vs. GE Induction range

I also have the slide-in. Had it about 2-1/2 years now and am still in love with it. I did have to have a couple of things fixed on it, though: the largest hob would occasionally jump to its highest setting all by itself. I found out this was a known bug in the early versions (I was one of the earliest purchasers), but I had no problem getting it repaired under warranty. Also, the oven temperature sensor needed to be replaced (it was also defective from the get-go), but again, easy warranty work. Now it's stable and works great.

I also find cleaning it a breeze, I mostly just spray it with a good splash of Windex, which not only cleans it easily but also leaves it streak-free.

Jun 22, 2014
BobB in Cookware

Greek Gods yogurt: they ought to be ashamed!

Perhaps it's that yogurt, because of its health benefits (when it's properly full of probiotics) holds a special place in many people's food pantheons.

Or simply that this is a Web forum, where overheated discussion is (and always has been - are you old and techie enough to remember chat rooms?) the norm.

Jun 22, 2014
BobB in General Topics

Greek Gods yogurt: they ought to be ashamed!

I don't think anyone here has argued that you (or anyone) shouldn't like Greek Gods. The main point is that because of the way it's made, GG is not Greek-style yogurt, it's a different type of yogurt made with thickeners and other additives. It's the false advertising aspect, using the term Greek in the name, that has people annoyed.

Jun 21, 2014
BobB in General Topics
1

Can tough (cooked) ribs be tenderized?

Thanks guys - I doused them in hard cider, wrapped them in foil and baked them for 2-1/2 hours at 300°, and I now have a lovely batch of (sort of) pulled pork. Success!

Jun 19, 2014
BobB in Home Cooking
2

Can tough (cooked) ribs be tenderized?

I have a tried-and-true method of cooking baby back ribs, smoking them for four hours at 250°F, and they come out reliably tender and juicy. I did it yesterday but didn't notice that while the ribs looked the same as always, the packages were labeled pork back ribs, not baby back ribs, and even after four hours they came out tough and dry. Can they be braised or otherwise treated to make them more edible? They were dry-rubbed before cooking, and brushed with a finishing sauce in the last hour or so before smoking.

Jun 19, 2014
BobB in Home Cooking

Other than PEEPs, what food do you "intentionally stale" and THEN eat?

Fig Newtons. Much better when they're dense and chewy from some aging.

Jun 18, 2014
BobB in General Topics

What are your favorite condiments with EGGS?

Lately I've gotten hooked on smoked Spanish paprika with eggs, especially mixed into scrambled eggs.

Jun 18, 2014
BobB in General Topics
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