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Butcher for skin on pork belly?

Breaking down primals seems highly unlikely given that the website states: "Volante’s will be carrying all of your favorite Dewar cuts in pre-portioned airtight packages, right in our meat case, so all you have to do is swing by the meat aisle, grab, and go."

Given that on my one visit to Dewar it seemed that they were pretty much a retail outlet for Kinneally (essentially a "conventional" commodity meat purveyor from Brockton) slicing steaks off of sub-primals from cryovac packages, I would expect much the same, but precut and cryovacced at Kinneally.

Feb 27, 2014
celeriac in Greater Boston Area

Fiori closed, Bell & Anchor changed names, and awaiting the opening of The 528

The Restaurant Formerly Known as Bell and Anchor was forced to change its name due to a trademark situation -- no worries, nothing else has changed. The food is still excellent, by far my favorite restaurant in town. And yes, it has more than a little bit of Brooklyn influence -- fair enough, given the proprietor's distinguished background. Doesn't make the food any less tasty.

Nov 04, 2013
celeriac in Southern New England

Bronwyn

Just wanted to add my two cents. In brief, I found Bronwyn's composed dishes to be quite tasty, and the beer list great, but I actually thought the sausages were disappointing and poorly made, and the pricing a bit excessive.

I went a few weeks ago with friends, and was (for once) more focused on the conversation than the details of the food, so please excuse my somewhat general commentary. As a serious sausage enthusiast, I was surprised that several of the sausages were just not very well made. In particular the finely textured, emulsified sausages (such as the weisswurst) were not properly emulsified, with a grainy, pasty texture instead of a juicy, snappy one. Perhaps I was spoiled by having made a trip to Karl's Sausage House in Peabody recently--a true temple of German charcuterie--but I was expecting much more, especially for a meal that came to $150 for three diners. The flavor profiles varied--some were very nice, others a bit boring--but the textures were really off, in my opinion.

There were some real highlights -- I loved the bretzel, the knish (type thing), the bread pudding, and more -- but I was primarily there for the sausages, which disappointed.

Jun 25, 2013
celeriac in Greater Boston Area

Lamb Sandwiches

Haven't had the lamb meatball sandwich, but I have had what I presume are those same balls at dinner, and they are killer. Elsewhere at TR, the fried pork pate sandwich is just as rich as it sounds, and very delicious. I really think those guys are doing excellent stuff.

Jun 24, 2013
celeriac in Greater Boston Area

Portland - Miyake Bento Box vs Pai Men Miyake for lunch?

Well, we wound up going with Pai Men for the some of the same reasons that they are reformatting Miyake -- less formal and ore fleixble, plus outdoor seating. Thought everything was delicious, especially the pork buns which I almost skipped, but they were definitely the best I've ever had.

Jun 23, 2013
celeriac in Northern New England

Portland - Miyake Bento Box vs Pai Men Miyake for lunch?

Hey folks, heading up to Portland tomorrow and I'm thinking about finally eating somewhere besides Duck Fat for lunch. I've heard great things about the tasting dinners at Miyake but looking for something a lot more affordable/low key. I read on their website that they're now offering an $18 lunchtime bento box at the main location. I'm wondering if anyone can comment on that service -- I'm trying to decide between that or going to Pai Men Miyake for ramen etc. Any input?

Jun 21, 2013
celeriac in Northern New England

Local strawberries- Who has the best? or are they all similar?

Because they are coming from small farms and, therefore, a less standardized product, I think that you will find tremendous variation in local strawberries from vendor to vendor, farm to farm, and even day to day (based on the weather). I've purchased berries from Stillman's at the Copley market and at the Allandale Farm stand so far this year. Neither were quite sweet/ripe enough for my taste, which I chalk up mostly to the overly rainy weather we have been suffering. I suspect that by next week the berries will improve, but its very difficult to generalize.

Jun 20, 2013
celeriac in Greater Boston Area

Coffee in Savannah

Perc is a terrific coffee roaster that I learned about when I visited Savannah last year. They are in the starlite district but if you can find out who uses their beans, that would probably be a good bet.

Apr 19, 2013
celeriac in Southeast

Whole grain teff in Boston?

Thanks ohmyyum. I haven't seen it at my local but I will call around.

Apr 03, 2013
celeriac in Greater Boston Area

Whole grain teff in Boston?

Hi folks,

Does anybody know where in the Boston area I might be able to find some whole grain teff? Just to be absolutely clear, I am NOT looking for teff flour, but the whole grain itself. Thanks!

Apr 03, 2013
celeriac in Greater Boston Area

Davis Square Bagels

Agree exactly with StriperGuy's assessment. My favorite readily available "bagel" in Boston, despite not really being much of a bagel.

Mar 15, 2013
celeriac in Greater Boston Area

pink curing salt?

Here's a thread from earlier this week on where to find it:

http://chowhound.chow.com/topics/893375

If you don't use it, your corned beef will taste a little different (less "cured"), and it will be grey rather than red.

Mar 15, 2013
celeriac in Greater Boston Area

Goat Meat and Mutton?

If you're interested in local sourcing, MF Dulock sometimes bring in goat (I'd call in advance) and out in Metrowest, Codman Community Farm would often have it frozen at their self-serve shop.

Mutton, I'd be interested to hear about any leads myself.

Mar 13, 2013
celeriac in Greater Boston Area

Excellent Cappuccino in the Boston area?

I'm sort of piling on at this point, but just to reinforce what others have said, I've had spectacular espresso and cappuccino at Simon's, Dwelltime and Barismo. Ive only had brewed coffee at Barrington, bit it was quite good. And while you've already been there, I will just add that I had an incredible cappuccino at Thinking Cup this past week.

Mar 06, 2013
celeriac in Greater Boston Area

Cilantro/Coriander Root in Boston?

For the record, I stopped in at 7 or 8 different Asian markets in Chinatown and Dorchester today, and couldn't find cilantro root at one of them, nor at some of the more mainstream supermarkets. I'm beginning to think that perhaps there is some sort of seasonal variation, and wherever our cilantro is coming from right now, they harvest without pulling up the root.

Mar 04, 2013
celeriac in Greater Boston Area

Cilantro/Coriander Root in Boston?

Thanks for the suggestions. Kam Man was a bust a few weeks ago, but I can probably swing through Chinatown today. Do you know the name (or more precise location) for the market you're referring to on Dot Ave?

Mar 04, 2013
celeriac in Greater Boston Area

Cilantro/Coriander Root in Boston?

I've been working with a bunch of Thai recipes that call for the root of cilantro/coriander. In the summer, I found some bunches with the roots attached, but lately all of the cilantro I can find is cut higher up, so I only have stem. Stem is apparently the best substitute, but I keep wondering if there is a good source for the root, maybe frozen? Has anyone seem it around, maybe at an Asian market? Thanks in advance.

Mar 04, 2013
celeriac in Greater Boston Area

Picco

Agreed about Gran Gusto being both very delicious and miles more authentically Italian. My personal tastes tend to favor a crustier crust than "authentic" Neapolitan, but certainly Gran Gusto is unimpeachable. Pasta Beach is news to me and a place that I will definitely look into. Thanks!

Feb 23, 2013
celeriac in Greater Boston Area

Picco

I mean, those are several of the other top options and beyond that it's a matter of personal taste. I think Posto is great pie, probably equal to Picco. Coppa is totally delicious but, to me, far more topping-oriented and not quite strong enough on the crust. Otto is solid, but far from my favorite. And Regina is a bit thick for me, but an indisputable classic.

Feb 22, 2013
celeriac in Greater Boston Area

Picco

I'll disagree with keith, because in my opinion Picco is absolutely a destination for Boston pizza hounds. Very few places in this town really make a great pie, and Picco is one of that few.

Their crust is incredible -- long, flavorful ferment (with a bit of sourdough tang, to my taste), cooked hot enough to develop good crust and char without drying out. Their topping combinations are quite good as well, but for me it's all about the crust at Picco. If you're up for a less traditional pie, I'll echo their Alsatian as a menu highlight. I also appreciate that they always have an interesting and extensive craft beer list. It's really one of my favorite places in Boston.

As to the question of how full it's likely to be on Saturday afternoon... it's hard for me to imagine it will be packed that late in the day, but then again I'm often surprised by how busy Picco is on weeknights. It's definitely a popular spot.

Feb 22, 2013
celeriac in Greater Boston Area

Tahiti Nui Luau info ?

Yes, I was there last week, and it was truly terrible! The type of meal that inspires stories.

We dropped in because we were in the neighborhood and I'd read good things about it in older articles. The good news is that the main area is fine and could definitely be fun if you want a very chill, convivial place to drink beer and mai tais, listen to slightly-too-loud cover bands and soak up the bar scene. I was pretty excited by the look of the place.

The food was decent for that vibe--think protein (ribs, shrimp, etc) and a simple starch (food service french fries, mashed potatoes or plain white rice) but obscenely overpriced. We're talking $20-30/plate for what is essentially bar food. I love cheap, simple eats, and I know it's a tourist town, but I found the price to quality ratio offensive. Also, not a sprig of green to be found on the main dishes -- that requires ordering a salad, which are also not cheap (maybe $15?)

But the real disaster was the service, and I don't even mind bad service, but it was insane. We wound up eating in their "wine bar" next door, which is a strange concept itself -- different drink options, identical menu (down to the drink options that are actually for the bar next door -- I had to walk over to get my beer of choice) and a much sleazier vibe.

The whole place was being run by one worthless bartender -- the kind of guy that didn't offer one thing himself. We had to flag him down to get menus, order drinks, order food, check on our food an hour later when nothing had arrived, and again to get a check. Every single time. Regardless of whether he was busy or not. He was too busy being hit on by the regulars and breaking his receipt printer, which meant we had to listen to the damn thing squeal for nearly 15 minutes.

When we inquired about food about an hour after we'd ordered it, he explained that it was taking a while because the kitchen had to serve both establishments, which might be a decent excuse if it the place weren't set up to operate that way every night. Throughout the wait he never offered another round of drinks, a glass of water, even a word of apology, encouragement or a goodbye when we expressed our shock on the way out the door.

From everything I could gather (including comments from others at the bar), this is just how the place operates. Between the terrible service, the outrageous prices and the middling food, we found it pretty lousy.

Jan 04, 2013
celeriac in Hawaii

Kennedy Fried Chicken

Ok, Kennedy Fried Chicken whatever, I'd love to hear more about the chaat station please!

Nov 08, 2012
celeriac in Greater Boston Area

Costello's, J.P.?

Both have their charms, but I prefer watching games at Galway House (much better beer selection, and a great, unique atmosphere). That said, I have found the food there consistently miserable. I think Costello's is the place if you're looking for wings/burgers and a Bud, whereas Galway House is a better choice if you're just drinking.

Oct 21, 2012
celeriac in Greater Boston Area

Costello's, J.P.?

Solid wings, my favorite in JP.

Oct 21, 2012
celeriac in Greater Boston Area

Costello's, J.P.?

Or Grass-Fed, which despite some mixed reviews has produced some of the better burgers that I've had in Boston, and very good fries to boot.

Oct 19, 2012
celeriac in Greater Boston Area

Where to find Wandering Aengus ciders?

I'm looking for a retail source of Wandering Aengus ciders. I fell in love with their Wickson Crab varietal cider at Queens Kickshaw (which has the best cider list I've ever seen) and am hoping to find a retail source for it. I can find a few mail order sources but would love to avoid going that route. Thanks for any help that you all can provide!

Apr 09, 2012
celeriac in Manhattan

Must haves from Blackstrap and Sweet Cheeks BBQ

Wait, there's a new BBQ place in JP? Where? What's it called?

Jan 11, 2012
celeriac in Greater Boston Area

Redd's in Rozzie... Rough and Ready.

A word of warning to would-be-brunchers. My girlfriend and I were all excited for brunch a few Saturdays ago, after finding their website which says that they do brunch from 10-3 Sat and Sun. When we arrived, however, we were told that they were doing snacks for the Roslindale Open Studios but were not serving brunch on Saturdays anymore, since the farmers' market closed. What really irked me was that even after we mentioned that they ought to update their website, we were offered no apology for having misled us with bad information! A shame, because I'm really interested in trying their food, but that experience has us off to a rocky start.

Nov 21, 2011
celeriac in Greater Boston Area

finger limes

Formaggio Kitchen in Cambridge has them!

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Formaggio Kitchen
244 Huron Ave, Cambridge, MA 02138

Nov 16, 2011
celeriac in Greater Boston Area

Fresh truffles covered in mold - ok to use?

I was given a gift of some fresh black truffles. They were unfortunately stored in a sealed plastic bag for several days along with a dry-cured sausage, and now they are completely covered in a powdery white mold (seemingly not unlike that which grows on the outside of salumi). I'm a bit heartbroken, as they tasted delicious prior to storage.

Can I assume that the mold is likely the same as that on the sausage, and harmless? Should I trim off the entire exterior (which would drastically reduce the amount of usable truffle I get)? Or is it somehow dangerous enough that even that isn't enough and I have to toss them?

I haven't been able to find any info searching, so any informed advice is much appreciated.

Oct 13, 2011
celeriac in General Topics