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DemBellyFull's Profile

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The Best Falafal in Boston

I could not agree more, I work in the area, and in my constant search for a good falafal tried that truck once, and only once. Hope you get a chance to try Pita Thyme!

Mar 18, 2013
DemBellyFull in Greater Boston Area

The Best Falafal in Boston

I was referring to the Boston one, that is not a high hurdle to beat, l'll have to try the Allston one, curious how Pita Thyme compare if you end up trying it

Mar 13, 2013
DemBellyFull in Greater Boston Area

The Best Falafal in Boston

Boston Kebab and Sepal

Mar 13, 2013
DemBellyFull in Greater Boston Area

The Best Falafal in Boston

I've had 2 of the 5 you listed, I'm petty sure you'll be pleased w/ this, I am a fanatic about Falafal's and Reubens, both of which are hard to find a good one, more often than not I am disappointed w/ the result

Mar 12, 2013
DemBellyFull in Greater Boston Area

The Best Falafal in Boston

they were not cucumber-based pickles, though those were in it too, they may have been turnip but I was uncertain as they are a bit softer than I'd expect for that, deliscious nonetheless

Mar 12, 2013
DemBellyFull in Greater Boston Area

The Best Falafal in Boston

There is a new king of falafals in Boston, and it not the Falafal King, the new champ in my mind is Pita Thyme a new opening in PO sq on the corner of Batterymarch and Liberty. I've been a long-time fan of the Falafal king, and their new location on Winter St is every bit as good as the old seedy Downtown Crossing location, so this is not a knock on the FK. I just enjoyed my 4th Falafal from Pita Thyme in about two weeks, I wanted to test their ability to consistently deliver before posting. The Falafals are made from all fresh ingredients and fresh herbs so they are more greenish in color than the traditional light brown one's often made from dry ingredients (you can see them being made almost to order during lunchtime) . Complementing the extremely fresh and flavorful falafal, are two types of pickels, one of which is purple that it seems to me that they may pickle themsleves, they also add some nice spicy banana peppers to give it a little extra bite, it also has the traditional lettuce, tomatoe and some fresh herbs, I think mostly parsely. Not only is it the tastiest Falafal, it is also the neatest to eat, they have a unique construction process that results in a nice tightly-rolled wrap, even when adding in the tahini and extra hot sauce, it still holds its form. It is a husband wife team running the operation and they are always there overseing quality control. Definitely worth checking out!

Mar 12, 2013
DemBellyFull in Greater Boston Area

Homemade Sausages

looking to try my hand at making sausages at home and looking for some advise on where t get casings and what kind? also, any other advice is welcome too

Dec 15, 2008
DemBellyFull in Home Cooking

In Search of a great Reuben

The Reuben sandwhich is by far and away my favorite sandwhich, it is usually the first thing I will look for on the menu when going out to lunch, quickly followed-up by asking the server "how's the Reuben". Nothing is more disappointing than being fired up for a reuben only to see the poor excuse for a reuben that usually lands in front of me, consisting of: soggy-bread, uneven distribution of rubbery corned beef, lacking enough saurkraut and a small dollup of russian dressing that does not cover the entire sandwich. In short, most reubens lack the love required to make a good one! This unfortunatley happens 90% of the time I order one. I am looking for those who have a similar passion in the Reuben that have managed to find a good one anywhere North of Boston.

Jul 31, 2008
DemBellyFull in Greater Boston Area

What are your current Top 5 food cravings/addictions North of Boston?

--fried haddock sandwich at the Causeway in Gloucester--HUGE (about 1 lb) piece of fresh haddock with nice light batter cooked to perfection, nice slaw too
--Caesar salad at Stone Soup Ipswich--homemade dressing, very creamy with a nice zing from garlic, homemade croutons topped with roasted red peppers and grilled portabella
--Stuffed Veal Chop at Zabaglione in Ipswich--very high quality chop, stuffed with fontina and Proscuito, makes all his own stocks so the veal demi-glaze nails it
--Carmellina pizza at Ponte Vecchio in Danvers-carmelized onions, Motz, parm, cured ham and a nice sweet sauce, make their own dough and brick oven turns out a golden brown airy crust
--desserts at Giana's in Essex--old Italian guy who used to run bakeries in E Boston recently opened this place, great assortment of Italian desserts

Jul 31, 2008
DemBellyFull in Greater Boston Area

Klam Krawl Trip Report

I am not completely familiar w/ Annisquam as I don't go to often but I think it is where that mkt used to be, they are open for breakfast and lunch too, and just opened for dinner, so I've not been for dinner yet, plan to go this w/end if weather is nice

Jul 30, 2008
DemBellyFull in Greater Boston Area

Klam Krawl Trip Report

totally agree with that, a good tartar can make an OK clam good, and a bad tartar can make a good clam, just OK, I'm a fan of the CB tartar myself

Jul 30, 2008
DemBellyFull in Greater Boston Area

Klam Krawl Trip Report

I agree with your grit comments on the grit now, good color. Althought not totally related to this topic there is a new restaurant I'd suggest in this general area, it is the Stone Soup in Annisquam, the owners of the Ipswich Sone Soup opened a place there for the summer, great spot right on the water, just opened for dinner, and like the Causeway it is BYO for alcohol, local fisherman bring fish right up to the dock for him, have had a gread haddock sandwich there, no fried clams as of yet, though there could be as he has a deep-fryer here unlike the one in Ipswich

Jul 30, 2008
DemBellyFull in Greater Boston Area

Klam Krawl Trip Report

I live in the area and have frequented all of these spots and agree that the Clam Box is in a league of its own. I would also throw out The Causeway in Gloucester as having very good clams, the best clam chowder around and by far the best value seafood place in the N. SHore, Huge portions, cheap prices, great fresh quality. I do have some issues with your analysis of the clams as your crew seems to view "grit" as a bad thing, I disagree with that and believe that is a sign of freshness and authentcity. Also, the crew seems to be infatuated with the size of the clam and associates that with good quality, however it is easy to be duped by soaking clams in cornmeal to plump up the bellies and make them bigger, in which case you lose quality and sweetness but do end up with a bigger clam, not a trade-off I'm willing to make.

Jul 30, 2008
DemBellyFull in Greater Boston Area