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Brunch near the De Cordova Museum

10 am probably. I know that sounds like breakfast, but we've been up for hours by that time because my kids don't get the meaning of sleeping in. Any place in particular in Watertown? Also, does anyone know a place called "In a Pickle"? it popped up in a Google search of Waltham.

Apr 30, 2009
neophyte in Greater Boston Area

Brunch near the De Cordova Museum

Hi Blumie,

Good pancakes and eggs will do when we're towing the kids. Do you have any greasy spoon favorites on Main Street?

Apr 30, 2009
neophyte in Greater Boston Area

Brunch near the De Cordova Museum

Thank you, I'll check it out. I should have clarified that we can go to a neighboring town too. We're traveling from Milton, so we could just stop at another place on the way.

Apr 30, 2009
neophyte in Greater Boston Area

Brunch near the De Cordova Museum

I'm taking my mother to the De Cordova for her 81st birthday this Sunday and need a place for brunch/lunch to go before. Does anyone know of anything family-friendly in the area? Not too expensive, please, because we're taking our 3 and 6-yr.-olds as well!

Apr 30, 2009
neophyte in Greater Boston Area

right consistency of simple syrup

Thank you all for the good information--I realize now how varied sugar/water ratios are, so it must depend on individual taste? This is for a birthday dinner champagne cocktail: 3/4 flute of sparkling, 2Tbs rosemary infused simple syrup and 2Tbs Cintronge. My guests are serious cocktail connoisseurs and wouldn't appreciate anything too sugary. It would be really helpful to me to know what the consistency of the simple syrup is supposed to be like, i.e. corn syrup, milk, more watery?

Feb 13, 2009
neophyte in Spirits

right consistency of simple syrup

So I gather, that I put the sugar in once the water boils, right. Pardon my ignorance, but how do I emulsify after it melts?

Feb 12, 2009
neophyte in Spirits

right consistency of simple syrup

How can I tell when simply syrup has the right consistency and sweetness for drinks? My bartender friend gave me this recipe: boil 1c. water w/1.5 c. sugar for about 5 minutes, til barely thickened; add 3-4 sprigs of rosemary, let cool, and strain (for champagne cocktail). I did all that (I thought). However, when I put it in fridge, the bottom half crystalized. The liquid on top smells great (like rosemary), but I'm afraid I might have reduced it too long and it might be too sweet. If I experiment the day before guests come, I'll ruin my good sparkling because it will go flat by next day. How can I tell when simple syrup is at the right consistency and sweetness?

Feb 12, 2009
neophyte in Spirits

wine store near milton, ma

What do you mean by "a return policy?" It was my friends who went to the store and told the owner what had happened (he knows them and was familiar with the bottle because it was unusual). He didn't offer to refund, replace, or something else if I took him the receipt. Should he have? My friends felt bad for me because they knew I had intended to wow them with the gift, so they didn't tell me until I asked much later whether they had enjoyed the wine.

May 21, 2008
neophyte in Wine

wine store near milton, ma

Does anyone know of a wine shop near Milton, Ma, where I can get solid recommendations of good, not expensive wine? I used to go to Esprit du Vin, but am reluctant to return after buying a corked bottle of $75 French wine for a special gift--way out of my price league. I don't blame the shop because I understand that it buys in small quantities, that it's the luck of the draw, and that they don't have to refund, but I no longer feel confident there.

May 20, 2008
neophyte in Wine