wrenhunter's Profile
Best baguette?
Can't agree on Iggy's ficelles, they are still one of my faves.
For baguettes, I like the one from Blue Frog Bakery in JP. Not classic, but has a great crust and a nice red wheat "bite".
Let's talk JP
The Alchemist is my local. Great bartenders and good food. Try the steak salad or half-chicken.
Weber Smokey Joe - opinions?
I've had the SJ for years and love it. I don't find smoking or long indirect cooking practical, but it's great for steaks, corn, what have you. It suits 1 or 2 diners.
I had the Weber chimney starter, but found it was too much charcoal for the SJ. I recommend this electric starter:
http://www.amazon.com/Char-Broil-2984810-Electric-Charcoal-Starter/dp/B0001B50BM/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1238027577&sr=1-1
Works a treat.
Please recommend a good dry white wine to cook with
I usually use a white Bordeaux like an Entre-Deux-Mers. Typically $10 at my local, and also nice as a kir.
Wagner Cast Iron
Too bad. I have an older (c. 2000) set of 3 cast iron Wagner pans that have served me very well.
help with choices-Sel de la terre, Vlora,Radius
I had the hamburger at Sel for lunch the other week. Amazing!
Digital Instant Read Thermometers
Thermapen, $80 on sale at King Arthur online. Absolutely great and worth every penny.
Lemon squeezer or best tool
I use a wooden reamer, but that would entail a bit of work for more than 1 or 2 lemons.
What is your favorite material for mixing bowls?
Glass/pyrex. I have a simple clear set of 3 that I got at Bradlee's (yes! during the liquidation), and also a vintage 2 qt."Bake King" with pouring spout.
Lunch at Sportello
Yes, there was a table or two towards the back, but I didn't take sharp notice. The counter does give such a (deliberate, I guess) lunch feel that I'm surprised they serve dinner, too. I suppose it works hand in glove with Drink -- quick service and tasty pasta surely complement an evening of drinking.
Lunch at Sportello
I resolve to ... try more new places in 2009, and the first fruit of my leisure was lunch today at Sportello. Nice bright space, about half-full. I sat at the counter and munched on unexciting, but pleasant, white bread (some kind of trattoria tradition?) with a tasty plate of oil, figs, and mascarpone. As an entree I had the ricotta ravioli (brown butter and nutmeg); it was very good, a perfect light lunch. A glass of Verdicchio hit the spot -- isn't drinking at lunch fun?
For dessert I had the excellent pistachio torta with meyer lemon marmalade (and more mascarpone) and a good espresso.
Good service, too. All the courses were delivered and cleared with dispatch. I'll look forward to dinner here, if I can brave nighttime parking near Hoodsie!
Source for Luxardo Amaretto, Maraschino and other products?
Yeah, I got the Maraschino at Brix a few weeks ago. Marty's has it too ... as well as Peychaud's!
Berndes Cookware
Sorry, I don't know those lines but I do have a Berndes Tricion skillet:
http://www.yourcookware.com/berndes-tricion-3-ply-stainless-steel-8-inch-skillet-664561.html
that I really like.
Where in Boston can you buy smoked duck breast?
WF has frozen duck breasts. I used an electric smoker to make a lovely smoked duck & cherry pressed sandwich.
terrine mold- necessary?
I'm glad to see these replies, because I'd like to try a terrine, also. The LC terrine is lovely, but dear. Does the lid or foil need to make contact with the top of the terrine, or is it just enough to enclose the pan? I have a pain de mie pan that might do the trick.
Looking for pork shanks
Don't know if you are making the chili from recent Esquire, but I just did and substituted pork butt. Happy to relate my findings.
I had tried WF Brighton without luck. A friend also recommended Savenor's, but I was too impatient.
What size dutch oven for a bachelor or pair?
I am in your same bachelor shoes, and recently got a Creuset 5.5 dutch oven. It's the perfect size.
Hungry Mother
I was there Thursday with friends. The food was fantastic. I recommend the No. 10 cocktail, beef tongue, and the chicken.
Jamaica Plain lunch rec for Saturday after CSA pickup
Right across the street, you have Purple Cactus (I recommend the chicken burrito or any quesadilla) or the new City Feed (had their ham sandwich today). A few steps north is Same Old Place, good pizza and subs.
Looking for a French Bistro
"I have heard positive things about Les Zygmomates, in the leather district, but have never been."
I have, and it's a great choice for bistro fare. Great wine by bottle or glass, good food and atmosphere, and a real zinc bar!
Stock Pot Size For Beginner.
Aha! Thanks to the marvels of Firefox History, I found the link. This *should* work for you:
http://cooksillustrated.com/testing.asp?testingid=586&bdc=7032&Extcode=L8JN3AA00
Stock Pot Size For Beginner.
Cook's Illustrated just covered this in their weekly email (though the story is from a past issue, I think). They recommend 12 quarts.
Ten Tables: new location or moving?
Second location, from what I heard. Ten More Tables?
Cast Iron Seasoning w/ Bacon: Yes or No?
If your question is, "Should I use bacon fat for the INITIAL seasoning", I agree with the consensus above, which is "Why would you? Use shortening or oil."
If your question is, "Can I cook bacon in my seasoned pan", I'd say yes, but watch out for hot spots.
If your question is, "Can I use bacon fat to coat my seasoned pan between uses", I have no opinion. But a spray can of oil is awfully easy to use for this.
Do I really need a chimney starter?
I have the Weber Smokey Joe grill, which is smaller. The Weber chimney is great, but a bit big for Joe, so I use an electric starter:
http://www.amazon.com/Char-Broil-2984810-Electric-Charcoal-Starter/dp/B0001B50BM
It really works well.
Restaurant Week 2008
Sorry, I don't eat fish, so I have a real blindspot for seafood. I believe the same 3 entree choices listed on their website last week were the ones available Tuesday.
Pizza in Boston like Baba Louie?
I think it was the best I've had, too. I actually drove through the area again this weekend on my way to Albany, but the timing did not work this time. I will be back, though!
Restaurant Week 2008
I had RW lunch at Sandrine's today, and it was very nice. Only choice was for the entree, so started with mixed greens, then had a delicious grilled pork loin with herb sauce over excellent pomme frites (thin & crispy). Dessert was a berry crumble with vanilla ice cream. With one glass of Pinot Gris and one of red Burgundy, and a coffee, it came to $50. Service was great.
Pizza in Boston like Baba Louie?
Thanks guys. I know Antico Forno from way back, but never had their pie. It will be worth it to go back for pizza. I'll keep the others in mind also -- Gran Gusto has some great reviews on Yelp.
