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Splendid Spatula's Profile

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Closed Kitchens of Harvard Square

http://www.cambridgehistory.org/close...

Not many spaces left, apparently, but local chowhounds of un certain age might enjoy this.

Apr 10, 2014
Splendid Spatula in Greater Boston Area

crack the Galatoire's code

Ha! That is a funny story.

Snoball, absolutely! Thanks for that tip.

Apr 08, 2014
Splendid Spatula in New Orleans

crack the Galatoire's code

All of this said, I still think we'll skip Domenica's lovely-sounding menu in favor of more local fare. Anything else in the vicinity of the Roosevelt we should not miss? Where would you all recommend I buy my son his first shrimp po'boy? And pralines - we've been raving about them to our kids for years, but the last and best that we bought were from a lady selling them on the sidewalk, and that was years ago. Any strong reccos for pralines?

And I'm delighted to report that 13 y.o. has embraced the jacket idea - I think he is getting into the spirit of it all.

Apr 07, 2014
Splendid Spatula in New Orleans

crack the Galatoire's code

Thank you both. I did spot Domenica, but we get good Italian here (Boston area) so that's not so high on the list - although it does sound tasty. Love the parade idea!

Apr 04, 2014
Splendid Spatula in New Orleans

Favorite pate?

I've made this for the past couple of New Year's Day parties: http://www.bonappetit.com/recipe/chic...

It is killer, but makes a ton, so you have it for a while!

Apr 03, 2014
Splendid Spatula in Home Cooking

crack the Galatoire's code

Hi New Orleans- and NO-loving Hounds,

We’re a family of four coming to NO for vacation in mid-April. Looking forward to great eats, thanks to this board we are hoping to try Cochon Butcher, Sylvain, Peche, and Galatoire’s for dinners. But please help me with the latter. We’re early evening diners (6ish, our kids are fancy restaurant veterans but will start to droop by 9 so sophisticated late night is not yet an option), so what is your sense of a wait at that hour? What if we go on Easter Sunday – will that be a different story? And, dress code – would my 13 y.o. son be expected to be jacket-clad? He’s game for anything, but sartorially challenged.
Beignets are also on the list to introduce to the kids, as are muffalettas, but we welcome additional suggestions for easy lunches and dinners. We eat just about anything. (Well, the aforementioned 13 y.o. is not yet on to oysters, but we have hope. The 9 y.o., not so much.) Staying at the Roosevelt.
Thanks!

Apr 02, 2014
Splendid Spatula in New Orleans

BBQ Catering?

Plus one on Blue Ribbon. They seem to satisfy all the groups you mentioned, plus they bring a TON of food.

Mar 28, 2014
Splendid Spatula in Greater Boston Area

Shad roe

Shad roe from Fresh Pond WF this weekend.

Mar 17, 2014
Splendid Spatula in Greater Boston Area

What are your all-time favorite marinades for grilled or roasted chicken pieces (thighs, breasts, etc.)?

That asian marinade from Chow is terrific

Mar 11, 2014
Splendid Spatula in Home Cooking

need some inspired, healthy cauliflower ideas, beyond cauliflower cheese, roasted cauliflower and aloo gobi...

This was terrific: http://thegarumfactory.net/2014/02/21...

You could certainly serve it without the cheese.

Feb 25, 2014
Splendid Spatula in Home Cooking

Anyone cooking or making cocktails with blood oranges right now?

The Garum Factory has had two good blood orange recipes recently:
http://thegarumfactory.net/2014/01/24/glazed-and-enthused-spanish-mackerel-saffron-and-honey-with-blood-orange-fennel-salad/

and

http://thegarumfactory.net/2014/01/17...

Both very good, but the salad in the first is just dynamite.

Feb 06, 2014
Splendid Spatula in Home Cooking

Mackerel (Holy and otherwise)

For mackerel fans: http://thegarumfactory.net/2014/01/24...

The salad alone is worth the effort, and an excellent winter option.

Feb 06, 2014
Splendid Spatula in Home Cooking

What? Has anybody else ever heard of this?

I've made something similar, and it is very good. Here's where I found the recipe: http://www.nytimes.com/2006/01/04/din...

Jan 21, 2014
Splendid Spatula in Home Cooking

Chinese hot pot!

This looks fantastic, as does the OP's. Dave MP, where did you get your nifty pot and burner setup?

Jan 14, 2014
Splendid Spatula in Home Cooking

what to do with a gaggle of geese?

Bumping this because . . . I got both geese, cooked no. 1 for xmas (he looked better) and he was tasty! I cooked no. 2 because I had him, now I have a goose' worth of cooked meat in the freezer. Any ideas for cooked goose meat?
Thanks!

Jan 13, 2014
Splendid Spatula in Home Cooking

No parmesan rinds...?

Lots of Whole Foods are selling containers of parm rinds these days. Check in the cheese dept.

Jan 09, 2014
Splendid Spatula in Home Cooking
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what to do with a gaggle of geese?

Well, two. But that's one more than party of six, three of whom are small eaters, needs. Our original goose, shipping from Heritage Foods, ran into some delays with FedEx, so Heritage Foods is shipping us a second one, to arrive tomorrow (no. 1 goose, set to arrive last Friday, came today, Monday).

Questions of cooking aside, I am going to have two geese and that is a lot of fowl. No. 1 goose was cold in his box when he arrived just now, although one doesn't know how warm he got this past weekend. FedEx claims to have "preserved the cold chain" but who knows. He's in a cooler full of ice outside now (Cambridge, MA, it's 36 degrees).

Is there anything salvageable from no. 1 goose? Must I really toss him? Seems a terrible waste. Of course, if no. 2 goose gets hung up in transit, then, well, I guess our goose is cooked.

I would be remiss in not highlighting what fantastic customer service this is from Heritage Foods. As soon as they knew of the delay, they were on it, and keeping us informed. Sending a replacement item, two days before Christmas, unasked, is pretty amazing.

But I still welcome ideas for how to manage this questionable abundance!

Dec 23, 2013
Splendid Spatula in Home Cooking

Anyone else cook the Feast of the Seven Fishes on Christmas Eve?

I'm not italian, and don't do the seven fishes, although I admire the concept! What I do do however is make an excellent chowder that ends up, once you add some fish stock, with about seven creatures in it. It doesn't overwhelm before our roast goose the next day!

Dec 13, 2013
Splendid Spatula in Home Cooking

Things that actually do great in the crockpot, when you are truly out all day

overnight steel cut oats = excellent. 4 c. water, 1 c. oats, pinch salt. Bring to the boil, then turn off heat, cover, and let sit overnight. Microwave to warm.

Dec 13, 2013
Splendid Spatula in Home Cooking

Chowhound red herrings

We had an outstanding meal at Hammersley's about a week ago. Perfectly crisp confit duck leg on salad, exquisitely sauced halibut (although I'd have liked more clams), pear and fig croustade. DCs had pheasant and beef tenderloin that came with an extraordinary hunk of macaroni and blue cheese. The chocolate-coffee pot de creme was a dessert highlight.

Nov 26, 2013
Splendid Spatula in Greater Boston Area

Fresh Fish in Boston

+1 for New Deal. You'll not find fresher or more knowledgeable staff.

Nov 26, 2013
Splendid Spatula in Greater Boston Area
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1950's appetizers

I made it too, and I agree - it is pretty tasty! You serve it by cutting bits off and spreading on crackers, kind of like a giant cheeseball, Take your pictures first, then let people dig in.

Nov 15, 2013
Splendid Spatula in Home Cooking

1950's appetizers

Look no further than the famous liverwurst pineapple. http://innerfabiola.blogspot.com/2007/08/liverwurst-pineapple-who-could-resist.html

You can see a photo here: http://turkeysandwich.wordpress.com/2...

Nov 14, 2013
Splendid Spatula in Home Cooking

Essentials of Classic Italian Cooking: Meat and Seafood [CoTM Sept 2006 and Nov 2013]

From Marcella's Italian Kitchen, there is a sausages, tomatoes etc. dish with lots of bay.

Nov 13, 2013
Splendid Spatula in Home Cooking

Pork cooked in milk in slow cooker.

Boneless. It kind of falls apart when slicing, but no one seems to care!

Oct 07, 2013
Splendid Spatula in Home Cooking

Pork cooked in milk in slow cooker.

Pork braised in milk is spectacular (Marcella's version is the one I use, too). Yes, the milk looks lumpy and curdled at the end - this is not a visually stunning dish - but it tastes, well, porky and creamy and just delicious. I use pork shoulder, since I find the loin to get a bit dry. Usually serve potatoes or something with it for the sauce. And, this may sound gross but try it - spread the congealed leftover sauce on cold slices of leftover pork for sandwiches, with (in my house) a bit of tomato jam.

Now you have me thinking about it, and I may have to make it this weekend!

Oct 04, 2013
Splendid Spatula in Home Cooking

Dinner to impress female date, zero prep time

Agree, and the garlic!

Aug 16, 2013
Splendid Spatula in Home Cooking

Ideas for Provencal main dish?

Chicken with forty cloves of garlic?

Aug 14, 2013
Splendid Spatula in Home Cooking

Jamming, canning and preserving 2013

I made a bourbon peach jam this weekend, too. Outstanding!

Aug 12, 2013
Splendid Spatula in Home Cooking

Peach pickling - prepping unripe peaches

I just peeled a bunch of peaches using a Messermeister Serrated Swivel Peeler, and I think it changed my life (a little). Lost almost no flesh, needed just a very light touch, and took less time than the dunk and peel. You can get it from Amazon.

Aug 12, 2013
Splendid Spatula in Home Cooking
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