BobB's Profile

Title Last Reply

HELP! Is my LC Salvageable?

Glad I could help. Please post again later and let us know how it worked out.

Jun 28, 2015
BobB in Cookware

HELP! Is my LC Salvageable?

My color (dark brown) was long since discontinued, so they gave me a choice of six or eight current colors. And no, this was Le Creuset America, based in So. Carolina. Warranty claims info is here: http://www.lecreuset.com/content_warr...

Jun 27, 2015
BobB in Cookware

HELP! Is my LC Salvageable?

Le Creuset is quite liberal about replacing pots under their lifetime warranty. I've had a set of about eight pieces since the early '80s, and the two dutch ovens got pretty badly stained inside over the decades (brown, not black like yours, but still, things were starting to stick more).

Last year I contacted them and they said to ship the pots to them, and if they examined them and decided they hadn't been abused, they'd replace them free. If they were deemed abused, they'd replace them at half price. I sent them in and got two new free ones in return.

Jun 27, 2015
BobB in Cookware

Undercooked Salmon

We're verging on the absurd now, but I went back and looked again, and yes, I exaggerated slightly, but so do you in the opposite direction. On the first page, my browser gives nine hits, eight of which specifically describe the Canadian method of cooking the fish for ten minutes per inch of thickness. Not all in the first sentence, but all in the first visible page when you click on them.

On the second page, the first two hits reference it, then it fades off. But hey, ten out of the first eleven hits is good enough for me. We'll just have to agree to disagree.

Jun 27, 2015
BobB in General Topics

Meatballs - to brown or not brown 1st?

As long as they're small enough (1" diameter or a bit less) and you drop them into a pot of already simmering sauce, they can be cooked so that they don't break apart at all. Just drop them in gently one at a time, space them evenly, and spoon a bit of sauce over any that aren't fully submerged. Cover the pot, and wait ten minutes or so before stirring, then stir gently. Made that way they're super tender. As I said above, I also do browned ones, usually larger. Both methods work, and you get different results, so it depends what you're looking for in a particular dish.

And yes, you want to use leaner beef when using this method to minimize the grease.

Jun 26, 2015
BobB in Home Cooking

Undercooked Salmon

"Simply googling those words with no quotation marks means that those 3 words can show up anywhere on a page"

Quite true. Also true is that if you take the time to actually look at the results of a search without the quotation marks, you'll see that almost all (as I said, on at least the first few pages) are talking about the Canadian method Kaleo is referencing.

So clearly if you want to find out about the Canadian method, googling without quotes is the better approach.

For the record, while putting phrases in quotes used to be necessary to get an effective search, over the years google's algorithms have improved to the point that using the quotes is rarely needed now unless you're looking for something truly esoteric - and a search that returns millions of results, with the desired ones filling the top pages, is clearly not esoteric.

Jun 26, 2015
BobB in General Topics

Otto's pizza

This was not takeout, and I didn't approach the takeout counter. When I came in I sat down at a table, and when the server (whom I fully intended to tip) took my order, and heard that it was two slices and a drink, she said I could not stay at the table but had to sit at the bar, because the tables were reserved for people eating "full meals" only.

Jun 26, 2015
BobB in Greater Boston Area

Otto's pizza

It is a quirky place. The one time I went there (Coolidge Corner location), the slices I ordered were OK, not great, and had an excessive amount of rough-ground corn meal on the bottom (I mean a LOT).

Plus, though the place was barely 1/4 full, they wouldn't let me sit at a table, only at the bar, because I only ordered two slices and a drink. Tables are reserved for "full meals" only. Pretty weird for a pizzeria to say ordering pizza isn't a meal.

Jun 25, 2015
BobB in Greater Boston Area

Undercooked Salmon

You're both right, but you're just being picky. True, "Canadian method fish" with quotation marks gets zero hits. But without quotation marks, over 42 million, and almost all (at least on the first few pages I scanned) support Kaleo's assertion.

Jun 25, 2015
BobB in General Topics

Fantasy Question for Boston Old Timers

I remember eating at an Indian place in that location, back in the '80s or '90s, but don't remember Root One at all.

Jun 21, 2015
BobB in Greater Boston Area

Thinking about buying Sabatier Carbon Steel Knife-Any Thoughts?

What's the point of oiling them? I've had mine for close to 40 years and they're still in perfect shape. All I have to do is dry them immediately after washing.

Jun 21, 2015
BobB in Cookware

Best price on wild salmon?

No, it's just that I'm new to this and freezing didn't appear in any of the recipes I checked out in preparation. My current method is to smother it in one part sugar, two parts kosher salt, and a good shake of hickory smoked sea salt, then wrap it, weight it, and refrigerate for three to four days. When done, I rinse, dry, and slice (I have a ridiculously sharp knife, slicing it thin is no problem).

Jun 18, 2015
BobB in Greater Boston Area

Best price on wild salmon?

The stuff I've gotten from the Brighton Whole Foods has been good, but I suppose it depends on how long they've had it.

Jun 17, 2015
BobB in Greater Boston Area

Best price on wild salmon?

Actually, I was in a Costco in New York last weekend and they had it for $16.99 a pound, but with a minimum package of 4 - 5 pounds. I can't use that much at once, and I don't want to freeze it before curing it.

Jun 17, 2015
BobB in Greater Boston Area

CANOLA OIL -- do you detect any "fishiness" or funky smell/taste? YEA OR NAY?

Not sure what to make of this, but a friend recently gave me a delightful cookbook written by Thomas Keller (the only American ever to win two Michelin three-star ratings, for the French Laundry in California and Per Se in New York), and he specifies using canola oil more than any other throughout the book.

Jun 16, 2015
BobB in General Topics

Best price on wild salmon?

Really? Which one? I usually go to the Brighton one, but I'd drive quite a bit for that price.

Jun 16, 2015
BobB in Greater Boston Area

Best price on wild salmon?

I've started making my own lox, and find that it is so much better when I use wild-caught salmon than farm-raised, but the two places I've been getting it (Whole Foods and Wulf's in Brookline) both charge $30 a pound, vs about half that for farmed. Anyone know a local source that's still high quality but more reasonable?

Jun 16, 2015
BobB in Greater Boston Area

Buying a range: convection gas, dual fuel? Ventilation?

I've been using induction for about three years now and absolutely love it. No vent needed, very efficient, super responsive, great at super high heat and super low heat, and everything in between. Plus it can easily replace the existing electric (assuming the circuit has sufficient amperage).

The downsides: you need to use ferrous-based cookware, and a really good one might break your budget. But it's an amazing performer, certainly worth considering.

This is the one I'm using:
http://ovens.reviewed.com/content/ge-...
I picked it up for about $500 off list at Home Depot.

Jun 11, 2015
BobB in Cookware

Le Creuset non-stick pans

I know this is an old thread, but in case anyone's still interested, I recently bought a hard-anodized nonstick Le Creuset pan and it is easily the best I've ever owned. Has stayed totally unscratched, and is ridiculously non-stick; after cooking and letting it cool, just holding it under running water rinses away every fleck of food. Plus it has a minor feature I've never seen on other such pans: it's quite thick (good for even heating), and the top rim is also non-stick. Most others have a tendency to get a little food cooked on to the rim if they get stirred up to that level, this one does not.
http://www.amazon.com/gp/product/B001...

For the record, I used to own some '90s-vintage non-stick Le Creuset, but they were nowhere near this quality.

Jun 11, 2015
BobB in Cookware

Is the world ready for a $3,000 toaster oven? (Half off if you pre-order).

The GE range that both Duffy and I own (induction cooktop, convection electric oven) has that wired thermometer. You can program the oven to alert you when the probe senses that the roast has reached a specified internal temperature.

Jun 11, 2015
BobB in Cookware

Fantasy Question for Boston Old Timers

Another one: Ugi's sub shop, best steak & cheese in the city.

Jun 10, 2015
BobB in Greater Boston Area

Eau de Grill

Jun 10, 2015
BobB in BBQ, Smoking, & Grilling

Food Processor for registry: Cuisinart vs. Breville

Fully assembled it's about 18" tall. If you take the lid off it's just under 13". I keep mine out on the counter, it has such a cool Darth-Vaderish look.

Jun 10, 2015
BobB in Cookware

Olive oil pouring spout?

You're probably right, but bugs & dust is still good.

Jun 07, 2015
BobB in Cookware

Favorite Mustard for Hot Dogs?

I like Dijon for some things, but I agree, it's not right for a hot dog. What is right - perfect, in fact - is Kosciusko Spicy Brown, available in most supermarkets.

Difficulty lighting my gas grill

Why do you use a torch? I also have a Genesis with a bad starter, and it has a hole for match-lighting on the front right just below where the lid hits.

Jun 06, 2015
BobB in BBQ, Smoking, & Grilling

Difficulty lighting my gas grill

They do, but they can die. Mine did after several years of use. Now I just use a match, no biggie.

Jun 06, 2015
BobB in BBQ, Smoking, & Grilling

Olive oil pouring spout?

I've also been looking for good oil spouts, and just ordered these:
http://www.amazon.com/gp/product/B00J...

The Amazon reviews are pretty consistently excellent, plus they have a little hinged lid to keep air (and bugs) out. I'll report back when they arrive.

Jun 06, 2015
BobB in Cookware

Fantasy Question for Boston Old Timers

Big time! I live a block away and was a regular. I still cringe every time I walk past it.

Jun 04, 2015
BobB in Greater Boston Area

Fantasy Question for Boston Old Timers

Was it maybe an Arabian Nights/Scheherazade type of name?

Jun 04, 2015
BobB in Greater Boston Area