BobB's Profile

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Anyone seen Ambrosia apples?

Success, thanks - got 'em at the Allston Stop & Shop.

Nov 24, 2014
BobB in Greater Boston Area

Anyone seen Ambrosia apples?

Thanks for the tip - there's a Stop & Shop not far from me, I'll try that one first.

Nov 24, 2014
BobB in Greater Boston Area

16 things you didn’t know about Jägermeister

When I lived in Hamburg in the mid-70s, only old farts would drink the stuff. Then I got back to the States and suddenly it's hip. Go figure.

Nov 23, 2014
BobB in Spirits

3-4 bourbons as a gift

When it comes to whiskey I'm generally a Scotch or bourbon drinker, but was recently introduced to Whistlepig Rye and found it to be really enjoyable. Your husband might also like it.

Nov 23, 2014
BobB in Spirits

Rye bread?

Really? I find Pig's Fly rye, while very good whole grain bread, to be far heavier than a traditional New York deli rye, which I presume is what the OP is looking for. For that, nothing in the area beats Clear Flour, especially if you can get one of their sandwich loaves - they only make a few each day and they're generally gone by afternoon, but they are amazing with good corned beef or pastrami.

Nov 23, 2014
BobB in Greater Boston Area

Authentic Mexican restaurant recommendations?

I'd nominate Ittoku for one, it's an izakaya joint and the clientele is at least 90% Japanese every time I've been there.

Nov 23, 2014
BobB in Greater Boston Area

Rule #1...always...

Which is easy to remember if, like me, you keep a sheet of stick-on labels attached to the freezer door with a magnet.

Nov 23, 2014
BobB in General Topics
1

Anyone seen Ambrosia apples?

Thanks, I'll check them out.

Nov 20, 2014
BobB in Greater Boston Area

Anyone seen Ambrosia apples?

They're my favorites, only available around here from about November to January. Star has carried them for years, but no longer does. Any sightings elsewhere?

Nov 20, 2014
BobB in Greater Boston Area

Looking for sorghum (syrup)

I was looking for the syrup, but now I'm curious about the grain too. Googling says it can be popped like popcorn - interesting!

Nov 19, 2014
BobB in Greater Boston Area

Samsung Range: Induction stove and Flex-Duo Oven - Your Pros/Cons Please!

Not an issue on the GE. The only power limitation is that if you set the largest hob to its highest setting (I believe it's 3700W), it has a ten-minute limit, then drops down one notch to level 9, and during that ten minutes you can't use the smallest hob, behind it. Hasn't been a real problem.

Your problem may be that your stove is on a 110V line - the GE requires 220V (which fortunately I had already for my old flat-top electric).

Nov 19, 2014
BobB in Cookware

Washing chicken poll?

Yup. Never rinse chicken, it's counterproductive.

Nov 19, 2014
BobB in Home Cooking

Gaujillo (New Mex) Chili powder problem

Two aspects to this: one is that chili powders, even those named for a specific chili, are generally blends of spices, so the flavor profile will be different than the recipe intended. Not necessarily bad, but different.

The other is the quantity. Guajillos are largish peppers, so I'd go with about two tablespoons of powder per dried pepper. Maybe start with a bit less and taste the stew as it cooks, adding more if it seems called for.

Nov 19, 2014
BobB in Home Cooking

Which roast veg to pair with braised lamb ragu+pappardelle?

I'll second that. Or possibly green beans roasted with carrots for additional color. I'm big on visual appeal.

Nov 19, 2014
BobB in Home Cooking

Looking for sorghum (syrup)

I'm curious to try this, but haven't been able to find it in my local markets (Star & Whole Foods). Anybody seen it around town?

Nov 19, 2014
BobB in Greater Boston Area

Thanksgiving Gravy

It's a matter of taste, but I'd go with making a large batch of your preferred gravy, then putting some in a separate pot and thickening it with beurre manie. Only takes a few minutes to thicken and cook the flour. Same (almost) flavor, everybody's happy.

Nov 12, 2014
BobB in Home Cooking
1

World's best whisky (from Japan)

I'm not saying it's not great whiskey, I'm sure it is. What I'm saying is that it's presumptuous to say that this - or, for that matter, any other whiskey - is THE BEST IN THE WORLD, PERIOD. That, my friend, is a matter of taste and opinion.

Nov 09, 2014
BobB in Spirits

World's best whisky (from Japan)

And if I like something , and they don't, that means it's inferior? Silly is a tame word for this.

Nov 09, 2014
BobB in Spirits

shape of butter "quarters"?

It's not the shape, it's the butter.

Nov 09, 2014
BobB in General Topics

World's best whisky (from Japan)

It's a silly concept, because it assumes that everyone likes the same flavors in their whisk(e)y. Tastes vary widely. Me, I'm a Highland Park man.

Nov 08, 2014
BobB in Spirits

Unflavored chewing gum?

Yes, I've had it in Greece, where it comes from the island of Chios (great place to visit, by the way).

Nov 08, 2014
BobB in General Topics

shape of butter "quarters"?

I buy exclusively Kerrygold butter, which comes in 1/2 lb bricks, a common European format. I found a French butter dish that holds a block nicely, and it fits perfectly in the butter compartment on the door of my fairly basic Whirlpool fridge.

Nov 08, 2014
BobB in General Topics

Dining Mentors

I actually had that, sort of. I worked internationally for many years (over two million miles lifetime on American Airlines) and had local colleagues and clients everywhere who'd take me to the most interesting places to eat - and yes, at times they'd give me little lessons in local eating culture. I feel very lucky to have had that.

Nov 08, 2014
BobB in General Topics

Best Mail Order Bacon?

After my disappointment with Benton's I switched to mail-ordering Nueske's, super smoky and not crazy salty.

Nov 08, 2014
BobB in General Topics

Let's talk about the accuracy of thermometers.

If you're at or near sea level, you could try sticking it into boiling water and seeing how close it reads to 212°F.

Nov 07, 2014
BobB in Cookware

best (non corned beef) brisket recipe

I've done a 4 lb brisket in a pressure cooker and yes, about an hour, followed by natural steam release.

Nov 04, 2014
BobB in Home Cooking

Daily Catch, Brookline?

I get there regularly and love it, though they made one change a few years ago that still bugs me: most of the entrees used to come with a small side salad included in the price. A few years back they decided to charge separately for the salad, but (presumably to justify that) they increased the size to the point where now I only order one if I'm with someone willing to share it. It's easily enough for two.

Nov 04, 2014
BobB in Greater Boston Area

Daily Catch, Brookline?

"way too much garlic, oil, and salt"

Yeah, that was my experience too, when I had their spaghetti with clam sauce. I love that dish, and have rarely found it in the US served without a ridiculous amount of garlic, completely overwhelming the clam flavor.

Reminds me of a quote from a Globe interview with Marcella Hazan when she was in Boston a few years back:

Q. What is the biggest mistake we [Americans] still make in cooking Italian food?

A. Too much garlic! Too much ruins everything. We say in Italy that what you keep out is as important as what you put in.

Nov 04, 2014
BobB in Greater Boston Area
1

Zaftigs disappointment

There hasn't been a really top quality full-line Jewish deli in Brookline since the B&D went under a decade or so ago. Michael's (diagonally across Beacon St from Zaftig's) makes some excellent corned beef and pastrami, but otherwise has a very limited menu, as well as minimal seating.

Nov 04, 2014
BobB in Greater Boston Area

Oil and water fryers?

Is this what you're talking about?
http://en.rocketnews24.com/2014/03/23...

Nov 04, 2014
BobB in Cookware