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Chowhound Beta Site Part V

"Why is everything so huge?"

I had the same issue, until I remembered that it's easy to change the display size, at least on a Windows keyboard. Just hit Control and the plus key to enlarge text, or Control and the minus key to shrink it.

Aug 24, 2015
BobB in Site Talk
2

Chowhound Beta Site Part V

I just sent in a bug report through Beta Feedback, but decided to post it here as well to give others a heads-up.

I use the old-school Alt+number keypad method of introducing foreign characters (like the N with a tilde that should be in jalapeno). As soon as I enter such a character, I'm immediately bounced out of the thread back to the board above, and my half-written post is gone. Took me a few tries to figure out exactly what was going on, but it's totally consistent, and was not an issue on the old site.

Aug 24, 2015
BobB in Site Talk

Brothers in Brookline - not just for breakfast any more!

I've been getting in regularly, to the point where I'm on a first-name basis with some of the staff, including one of the owners, Edison, who's from Colombia (it doesn't hurt that my girlfriend, who's often with me, is Peruvian.)

This week I tried the fried calamari for the first time, and it was outstanding. Perfectly crisp and tender, with a spicy edge - not only do they add a pinch of hot red pepper to the batter coating, they also thrown a handful of jalapeno* slices into the batter and fry them up as well. It hit this chilihead's hot button!

* Found a bug in the beta site: if you try to use the old Alt+number keypad method of introducing foreign characters, it immediately bounces you out of the thread and your half-written post is gone. Hence the lack of a tilde in jalapeno.

Aug 24, 2015
BobB in Greater Boston Area

Boston Public Market is here

You can post to locations just as you can to communities - just go to the Greater Boston board and click the New Post button at the very top right. It will tag the location automatically, and you can choose to add other tags if you wish.

I think that the tagging concept was added to allow users to find threads on a particular topic regardless of what board they were posted to.

Aug 24, 2015
BobB in Greater Boston Area

Boston Public Market is here

The Boston board is still here. For some reason, in the beta site they separated the regional boards from the subject matter boards (regional boards are now called Locations, subject matter boards are Communities), but you can still get to any of them by selecting Browse All Locations (on the upper right of the screen, under My Locations) , select a region, then click Follow at the top right.

In fact, you should see a button marked Greater Boston Area at the top or bottom of this page, and you can simply click on that.

Aug 24, 2015
BobB in Greater Boston Area

What's the Deal with Dirty (and Extra Dirty) Martinis?

"the brine makes the vodka taste fuller, almost unctuous"

Ah, there's the key. A vodka "martini," especially one made with little or no vermouth, is a pretty flavorless drink. Try a real martini (ideally one made with Plymouth gin and Dolin vermouth) and you'll not lack for flavor, while still getting a thoroughly non-sweet cocktail. My personal preference is to add a dash of orange bitters, for an even more complex taste.

Personally I don't care for either sweet or salty drinks, so while I love olives, I always order them on the side, otherwise that last sip at the bottom of the glass tastes disgustingly briny.

Aug 21, 2015
BobB in Spirits

Okra - minimizing the slime

I had always avoided okra because of the slime factor, but I was in New Delhi a few years ago and was served a crispy, totally non-slimy okra dish, fried with spices. Basically the world's most perfect bar snack. This recipe looks pretty similar to what I ate:

http://myheartbeets.com/crispy-indian...

Aug 21, 2015
BobB in Home Cooking

Emergency anchovy expiration question!

I opened a pretty old can recently, and found that while they still smelled and tasted perfectly good, the texture had deteriorated so that they were more anchovy paste than whole fillets. But I was using them in a sauce where they would have dissolved anyway, so I went ahead and all was well (and delicious!).

Aug 21, 2015
BobB in Home Cooking

Liver Nips are not for cats but perhaps a link to our past?

Would you be willing to post your recipe in Home Cooking?

Aug 21, 2015
BobB in General Topics

site forgetting "read" posts

Damn! I was hoping the beta site would have fixed this problem, but it's still there - just happened to me on this thread:
http://beta.chowhound.com/post/kellys...

Aug 17, 2015
BobB in Site Talk
1

Lunch in Brockton or nearby?

Thanks, that looks perfect! Do you know if there is a park or something nearby that would be a nice for a walk-and-talk afterwards?

Aug 13, 2015
BobB in Greater Boston Area

Lunch in Brockton or nearby?

I'm in Brookline, looking to meet a friend from Fall River for lunch somewhere halfway between. Any good suggestions?

Aug 12, 2015
BobB in Greater Boston Area

Pyrex Safety (Freezer/Fridge to oven)

Ditto here. Emile Henry specifically states that going from direct freezer to hot oven will not damage their pans.

Aug 11, 2015
BobB in Cookware

Anyone Remember the French Restaurant on Beacon St. Brookline

Veronique started out on Beacon, right on the corner of Harvard St, where that new bank is now. It didn't move to Longwood until some years later. Maybe that's what the OP was thinking of? There was also a French restaurant in Brookline Village back in the day, called Chez Ranier if I remember correctly. Both were great date spots.

Aug 09, 2015
BobB in Greater Boston Area

The site is creating imaginary new posts!

I posted the comment below to the "site forgetting read posts" thread, but realized it's a slightly different (additional) problem, so I decided to repeat it here in a new thread, in hopes that the tech department (talking to you, Pat Sully!) will notice and respond.

****************

It's even worse than we thought (and apologies if this has been mentioned before): I had a thread pop up today as having a new comment, and when I opened it, everything was expanded except my own comments (no surprise). But then I tried to find the actual new post, and discovered that there had not been any new post to this thread since 2009! (Easily verified by doing a text string search by year). Things are really messed up here.

For the record, this was the thread: http://chowhound.chow.com/topics/461726

Aug 06, 2015
BobB in Site Talk

site forgetting "read" posts

It's even worse than we thought (and apologies if this has been mentioned before): I had a thread pop up today as having a new comment, and when I opened it, everything was expanded except my own comments (no surprise). But then I tried to find the actual new post, and discovered that there had not been any new post to this thread since 2009! (Easily verified by doing a text string search by year). Things are really messed up here.

For the record, this was the thread: http://chowhound.chow.com/topics/461726

Edit: realizing this is a (possibly) new problem, I started a new thread for it here: http://chowhound.chow.com/topics/1021237

Aug 06, 2015
BobB in Site Talk

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.

Aug 04, 2015
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