Biggie's Profile
Decent Restaurant/Bars Showing UFC near Mass Mutual Center (Springfield, MA)?
Kind of off topic, but I'm looking for a decent place that is A.) showing the UFC this Saturday night, B.) near the Mass Mutual Center in Springfield, C.) Has an OK selection of food/beer. I have about 30 coworkers that want to see the fights, anyone familiar with the area have any suggestions?
Side Dish/Salad/Soup for Baked Haddock?
he's not the best cook in the world, so I'd imagine he's doing something simple - bread/cracker crumbs, lemon, butter, etc.
Side Dish/Salad/Soup for Baked Haddock?
Going over to my buddy's house for dinner Saturday night, and he's preparing baked haddock. I want to make some sort of appropriate side dish (or salad, or soup, you get the idea) that will get some "wow"s. Any help would be greatly appreciated
Sausage Stuffing recipes for Thanksgiving?
My mom just passed away after a very sudden illness, leaving me to prepare Thanksgiving for the family (as this was her wish). One BIG problem - I can't find her recipe for stuffing anywhere (if she even wrote it down). It was actually something my father's father used to make, and he, my aunt, and I remember the following ingredients:
Jimmy Dean sausage
Onion
Celery
Cheap "stuffing" bread
Eggs
Chicken Broth
Evaporated Milk
Bell's (poutry) seasoning
I've found several recipes online, but nothing that incorporated eggs and evaporated milk into the mix. Anyone ever heard of something similar, or have their own sausage-based stuffing recipes?
proper liquid-rice proportions for congee/jook?
I have some leftover asian-marinated pork tenderloin, and decided to put it to use in some congee tonight.
I have the slow cooker, the rice (not leftover), broth, ginger, etc., but I see all sorts of different proportions as far as liquid to rice. I see some with as much as 3/4 cup of rice to 10 cups of liquid, to as little as 1 cup of rice to 7 cups of liquid.
Since I'm using the slow cooker, I'd like to "set it and forget it", so I don't want to keep monitoring liquid levels. Any experienced congee makers know the best proportions to use? I'd like a little more broth than oatmeal consistency, but not a soup.
Poutine on the South Shore!
I've made a great discovery in West Bridgewater (the Route 106 West exit off of Route 24) - Montreal French Fries. It is located directly across from the Shaw's Corporate Offices, and has a decent sized parking lot.
This is definitely a no frills menu, offering 2 types of paninis, hot dogs, hamburgers (including a salmon burger), fries, sweet potato fries, and poutine.
The other stuff is pretty sub-par, but the real story are the fries. They use PEI potatoes, fried in peanut oil - they are thin, limp, and greasy, but oh so tasty. The poutine is great, and a unique offering in the area. Check it out if you're in the area - their hours are 11 AM - 8 PM
Good X-mas Gift Restaurant near Cocoa?
My girlfriend and I (who are from Boston) are looking for a good restaurant near her father in Cocoa, to get him and his family down there a gift certificate for Christmas. Anyone from the area have some good recommendations? Anywhere within an hour of Cocoa would be great. Even better if they have a website, so we can see if the menu will be good for them (they have some picky eaters and younger kids).
Thanks in advance
Has Anyone Ordered from Omaha Steaks?
The filet mignon spring rolls are good, but the steaks suck - and at $30 for 8 spring rolls, you can just make your own for a quarter of the price
Best barbeque sauce out of a bottle?
Sweet Baby Ray's, Stubb's, and Bone Suckin BBQ Sauce (preferably the hot)
First attempt at BBQ Beef Brisket
I'm kind of a purist, but I agree that brisket wrapped in foil comes out nice and tender. BBQ snobs may not agree, but the brisket has already absorbed more than enough smoke flavor, and you don't want to put half a day's worth of effort into something and have it dry out in that last hour.
First attempt at BBQ Beef Brisket
brining the meat will give you something more like corned beef, rather than true BBQ brisket.
I find that unlike pork, beef should be cooked at a MAXIMUM of 225, and I prefer it in the 200-210 range. You simply can't get that low of a temp on a gas grill. If you're doing the whole brisket, it will take more like 16-20 hours. You're going to have to watch the temps, add fuel, and mop the brisket. Brisket is no joke, and I'd recommend sticking to easier fare for the 4th celebrations.
An alternative would be to smoke a smaller portion of the brisket (the flat cut). The only problem with this is that often all the fat is cut away, so you'll have to get some extra beef fat from the butcher to put on there.
Breakfast on the Cape?
It's not "just over the bridge", but you can't go wrong with the Egg & I on Main St. in Hyannis.
"Breakfast" around the world
I grew up with your usual New England breakfast fare. One oddity that I had growing up was the Toasted Banana Sandwich -sliced banana on two piece of toast, slathered in margarine and sprinkled with sugar. My mom swears it's a French-Canadian thing, but I've never heard of anyone else making these
South Shore Butcher?
There's an old school butcher in Plymouth, I can't remember the name off hand, but I know the place has been written about in the Brockton Enterprise, so try searching there. There's also Crocetti's/Oakdale Packaging in East Bridgewater
Party Punch Recipe for 4th of July
I'll be making a punch for a 4th of July party, and I need some ideas. There will be anywhere from 50 to 150 people, but I'm settling on making approx. 10 gallons of punch (I have one of those big gatorade cooler things). The party will be comprised of a bunch of fighters and their wives/girlfriends, so nothing too fancy (as tends to happen with this board). I figure I'll start with some base of grain alcohol/vodka and variety of fruit juice/punches, and work from there.
Good Sushi in SE Mass?
I live in the Brockton area, and I'd love to find a good local sushi place in Southeastern Mass. I've got a wicked hankering for some good chirashi. Bonus points if they serve non-sushi items, so I can bring my picky girlfriend with me.
Durian
I knew I should have been worried when the cashier at the Asian supermarket asked me if I was sure about buying it
Durian
I know, there are a million threads on this already, but here's my 1st experience with the "King of Fruits"...
Finally worked up the courage to purchase a Durian at the Asian market this weekend. The smell wasn't bad at first, it just smelled like really-ripe bananas - that is, until I cut it open. I quickly opened the windows as the rotten fruit/dirty diaper stink escaped from the fruit.
The texture wasn't unpleasing, sort of like a custard. The taste was indescribable - sort of a combination between banana, pineapple, and boiled onion. It wasn't horrible (that wimp from the Bizarre Foods show couldn't hold it down), but I'm not sure I would bother buying it again. I've got the leftovers sitting in the freezer, I'll probably make some sort of shake with the rest of it.
I don't see what the big fuss is about, but at least I can say that I tried it
What to do with unripe watermelon?
that was the first thing I thought of too....
You could also soak it in tequila, some lime juice, some simple syrup, freeze, then blen for watermelon margaritas
Where can I buy picanha?
thanks for the info - by the way, I plan on doing this old school, roasted on skewers over charcoal and doing a mini-rodizio for my friends
if communication is an issue, I have a few portuguese-speaking contacts in the Brazilian jiu-jitsu community that I can have tag along. In an absolute worst case scenario, I can buy picanha (and rock salt) from here: http://store.casabrasilstore.us/cbpicanha.html - the price seems to be about what you said I'll be paying anyway
Where can I buy picanha?
Well, I know I can get it at any Brazilian BBQ, but I'm looking for the raw picanha roast, so I can cook it myself. I live in the Brockton area, so I'm not exactly anywhere near a large Brazilian population where they might have some. I assume I might be able to find something down in the Hyannis area or near Framingham at one of the Brazilian markets, but if anyone know of anywhere in the South Shore that sells it, I'd greatly appreciate it
http://en.wikipedia.org/wiki/Picanha
Onions - Fact or Fiction?
Martha Stewart shows a cool tip - rub your fingers with a metal spoon under water - there's some sort of chemical reaction, but it removes the smell of onions an garlic from your fingers
Onions - Fact or Fiction?
I"ve always been sensitive to tearing up while chopping onions, shallots, etc. I found it interesting that my gf's young sisters were hovering over me while I was chopping (and tearing up) one day, that they weren't having a problem. I brought this up on another forum, and they theorized that many young children are prone to breathing through their mouths rather than their noses.
I gave it a shot - now whenever I'm chopping, I only breathe through my mouth, and I haven't had an issue chopping since.
Funky Salad Recipe??
My girlfriend has been making a simple salad w/ chopped romaine, quartered strawberries, shaved parmesan, and Marie's poppyseed dressing.
I also made a salad the other day that went over well - mixed greens w/ chopped shrimp, calamari and diced cucumber, dressed with a simple mixture of fresh lime juice and honey. It might also be nice to mix some chopped chiles into the dressing as well.
Help w/ My First Trip to Kam Man
also, will I be totally lost as a white boy who only speaks English? I assume most of the packaged product will be easy enough to figure out, it's the loose items and stuff I can't recognize that will be a challenge...
Help w/ My First Trip to Kam Man
I'm going to venture up to Kam Man in Quincy and spend some cash today - do any of the more experienced posters have any recomendations for stuff I should check out?
I'm hoping to get some beef ribs and kimchee so I can make kalbi this week, and hopefully some more exotic cuts of meat to experiment with. I'll also be fulfilling a bubble tea craving.
Any and all suggestions or tips will be greatly appreciated
Late Lunch Near the Opera House?
I'll be going this weekend to the Opera House (539 Washington St) with my mom, girlfriend, and 3 year-old niece. We're looking for a place to eat after the show, somewhere around 3:30-4:00. I'm really the only chowhound of the group, so I'm really looking for something that isn't total crap more than a chowish place. Obviously it needs to be kid-friendly, and within reasonable walking distance, as I don't feel like driving around the city and finding another place to park.
Thanks!
Recipe Sites with Nutritional Info?
I do use fitday.com regularly, it's just a pain in the butt adding each component of a given recipe before/after I make it. I'll definitely check out cooking light - thanks!
