BobB's Profile

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Consumer Reports Investigates Exploding Pyrex

I know ceramic can split, but I'm talking specifically about Emile Henri, their reputation is pretty stellar in that regard.

Jan 23, 2015
BobB in Cookware

Tell me what you use your oval oven for

For me it's mainly a size issue - I have 3.5 qt and 4.5 qt round LC, and 5.5 qt and 9.5 qt oval.

A lesser consideration is esthetic, sometimes oval just looks more elegant on the table.

Jan 22, 2015
BobB in Cookware

Consumer Reports Investigates Exploding Pyrex

I've never had any Pyrex item explode, but after reading this thread I'm not willing to take the chance - I got rid of mine (I only had four pieces) and replaced them with Emile Henri ceramic. That stuff can go straight from the freezer into a hot oven.

Jan 22, 2015
BobB in Cookware

Best sandwiches in Boston?

Exactly. As someone who grew up in Boston back when there were REAL Jewish delis around - e.g., the S&S prior to its 1970s expansion, the Essex downtown, the B&D in Brookline - what's out there now is pathetic, and for my money, Zaftig's is the bottom of the (pickle) barrel.

Jan 22, 2015
BobB in Greater Boston Area

Bolognese sauce

Great idea, I'll have to try that!

Jan 21, 2015
BobB in Home Cooking

Viale Misses the Mark (long)

Just out of curiosity, about how many nights a month do you typically eat out for purposes of reviewing?

Jan 18, 2015
BobB in Greater Boston Area

Garlic clove size

Interesting - now that you mention it, I've noticed the same thing recently, what looks like a large clove turns out to be a cluster of little clovelets. Very annoying. And didn't used to be the case, something's changed in the garlic world of late.

Jan 18, 2015
BobB in General Topics

Bolognese sauce

I agree with you about the lamb, gelatine, and fish sauce, but tomatoes? I can't recall ever seeing a bolognese recipe that didn't call for tomatoes, including the much-beloved Marcella Hazan version and the Anna Nonni one I referenced above.

Jan 18, 2015
BobB in Home Cooking
1

Best pot/pan (or cleaning technique) for low & slow scrambled eggs?

Thanks. I have another, smaller non-stick I really love, made by Celar of Portugal. But they're no longer available in the US, alas.

Jan 18, 2015
BobB in Cookware

Best pot/pan (or cleaning technique) for low & slow scrambled eggs?

Not trying to turn this into an issue here, but I did some research into hard anodizing, and found that while it is most commonly done with aluminum, it can be done with other metals too. The specs on this pan plainly state that it is made of hard anodized stainless steel, and the weight of the pan would appear to confirm this. So where exactly are you getting this claim that it's aluminum? (not that I care all that much, it's a great-performing pan whatever it's made of, I'm just curious).

Jan 18, 2015
BobB in Cookware

Campbell's chicken noodle soup vs. broth

I stopped using canned or packaged broth a few years back when I discovered Better Than Bouillon. It's a paste, available in chicken and beef flavors. I find that it tastes better than canned broth, and also allows you to make just as much or as little as you need. You can also adjust the paste-to-water ratio to get your preferred density of flavor.

Jan 17, 2015
BobB in General Topics

Steaklocker?

Looks very cool and quite tempting, but I don't think I have the space to house it in my kitchen. Then again, I suppose it could live in the basement. Hmmm...

Jan 17, 2015
BobB in Cookware

Food Processor wattage?

I love my Breville. 1200 watts and a 25 year warranty on the motor, plus a top-of-the-heap rating from Consumer Reports. I have the black version and it looks like something off a death star.

http://www.brevilleusa.com/food-prepa...

Jan 17, 2015
BobB in Cookware

Is it possible to bake a decent small loaf of bread in a counter top (toaster) oven?

Also - on the subject of toast - one of the "smart" aspects of the Breville is that if you're doing multiple batches of toast, it takes into account the starting temperature of the oven for each batch. So, for example, if you like your toast at level five (it lets you choose darkness levels from one to seven), the first batch may take five minutes, and the second batch only three, since it's already hot when you start. And voila - they all end up toasted just the right amount.

Jan 17, 2015
BobB in Home Cooking
1

Best pot/pan (or cleaning technique) for low & slow scrambled eggs?

Absolutely not - I have an induction range, aluminum is useless to me. And there are no discs - if you read the specs for the pan it clearly says it's made entirely of "forged hard-anodized stainless steel." It doesn't say what the non-stick coating is, but it does say it's safe up to 500°F and also that it's coated on both the interior and exterior for even easier cleaning.

Plus, every single review on Amazon gives it a five star rating - I don't think I've ever seen that on any product of any type whatsoever that had more than two or three reviews.

Jan 17, 2015
BobB in Cookware

Is it possible to bake a decent small loaf of bread in a counter top (toaster) oven?

The full sized Breville will work fine in that space. And it makes good toast, but you should be aware that it takes considerably longer than a stand-alone toaster, typically four to five minutes, and as much as six or seven minutes if you're doing multiple slices really dark. But I think that's true of any large toaster oven, as the bread is farther from the heating elements than in a standard toaster.

Jan 16, 2015
BobB in Home Cooking
1

Fresh horseradish roots

I almost always grind the whole root. I agree, it loses potency quickly, but I throw a lot of dinner parties and send little containers home with my guests - they all love it but none of them make it themselves.

Jan 16, 2015
BobB in Home Cooking

Your kitchen in a word (or two, or three...)

The first thing you see hanging on the wall when you walk into my kitchen is a 30" square painting that I use as my icon here on Chowhound. Here it is in a more visible format.

Jan 16, 2015
BobB in Not About Food

Is it possible to bake a decent small loaf of bread in a counter top (toaster) oven?

I've had the large Breville for about four years now and in general I absolutely love it, it's great for baking, roasting, and even toasting. However, after about two years the On button started getting temperamental - sometimes I have to tap it half a dozen times or more before it actually starts. But since it's out of warranty and would cost at least $100 to fix, I just put up with it.

Jan 16, 2015
BobB in Home Cooking
1

Bolognese sauce

I made Marcella's for years, and still enjoy it, but then I discovered Anna Nonni's version (it was published in Saveur a few years back) and found I like it even better - more tangy and savory.

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

Jan 16, 2015
BobB in Home Cooking
1

What is your favourite thing to do with a chuck steak?

Hey, even the Texas classic Wolf brand chili is available with or without beans.

Jan 16, 2015
BobB in Home Cooking

Fresh horseradish roots

I make fresh horseradish all the time. If you have a good food processor it's easy: peel and clean the root, and cut it into ~1" chunks. Process it until it's very finely ground, then add enough white vinegar to make a paste. That's it. Be VERY careful when opening the processor, the fumes can be seriously intense.

I serve it with various roasted meats - it's especially good with roast beef or corned beef. After a few days the intensity will start to fade, but it will keep at least a month refrigerated.

Jan 16, 2015
BobB in Home Cooking

Best dishes at Barcelona South End?

I've eaten there a couple of times now and my favorite dishes are the Jamon Mangalica (a specialized verion of Jamon Serrano, and much better, even though the Serrano is quite good), the Tres Leches cheese, boquerones (though I have to admit I'm a sucker for anchovies in any form), and the Ensalada Mixta (romaine hearts with tomatoes and olives in a tangy vinaigrette). I've also greatly enjoyed the specials of the day - one time it was baby lamb chops in a mustard sauce and spicy beef tongue, another time absolutely heavenly fork-tender veal cheeks.

Jan 16, 2015
BobB in Greater Boston Area

Are crispy eggs a culinary no no?

Sunny side eggs up are boring if the edges aren't crispy! Always make 'em like that. Scrambled, on the other hand, I prefer to cook low and slow, just until creamy.

Jan 16, 2015
BobB in General Topics
1

Best pot/pan (or cleaning technique) for low & slow scrambled eggs?

The most rugged (and almost supernaturally slick) non-stick I have is a Le Creuset - very heavy duty, even heating, rated to 500°F, dishwasher safe. Nothing I've ever owned did eggs better, and I'm a big fan of low-and-slow scrambled. But not cheap.

http://www.amazon.com/gp/product/B001...

Jan 16, 2015
BobB in Cookware

Martinis!

Very similar to the favorite I posted above. Glad to see I'm not the only one doing this!

Jan 11, 2015
BobB in Spirits

Yes! Foie Gras is now back on the menu in California!

Anecdotal. I can find you horrific photos of just about any procedure done by anyone to anything on the planet - and this pic is credited to PETA, who are notorious for overexaggerating virtually everything they touch. For an actual look at the process as it works on real farms, read the SeriousEats article linked to by mike0989 above.

Why is my oil burning?!

Try using safflower oil, its smoke point is over 500°F.

Jan 10, 2015
BobB in Home Cooking

Yes! Foie Gras is now back on the menu in California!

Written by a complete moron, with absolutely no grounding in the facts.

Yes! Foie Gras is now back on the menu in California!

Clever!

Jan 08, 2015
BobB in Food Media & News