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pickledtink's Profile

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Tasty (and Easy) Baked Tofu?

I love TJs baked tofu as well! Tonight I made my own, though, starting with TJs extra firm tofu and pressing it for a good long while, then sauteed it in a little bit of oil with onions and tamari. I added some veggies and veg broth and covered to steam until the veggies were done. It was delish, and reminded me of TJ's savory baked tofu although the texture was a little bit different not having been baked.

I imagine that tamari-marinated tou, then baked, would also turn out well!

Apr 03, 2014
pickledtink in Vegetarian & Vegan

Microwaves Are Essential for Things We Don't Need Them For

I can say that since I started using a microwave, my starch horizon has expanded to include potatoes on a regular basis. I know roasted potatoes do taste better, and it's not appropriate for all potato preps (e.g. potato salad), but for a quick potato on the side of whatever I am eating for dinner on a weeknight, it can't be beat!

Apr 03, 2014
pickledtink in Features

Interesting taco toppings

A quick and easy red cabbage slaw- just shredded tossed with lime juice and a pinch of salt.

Feb 07, 2014
pickledtink in Home Cooking

First Timer Questions

Great news is that the Harpoon brewery is just a few stops on the Silverline from where you are. I'm not what you might call a beer geek, but I always thought their offerings were good and you can get some beers there you can't anywhere else, along with your tour. If you hit the beer hall, don't forget to try one of their warm pretzels with some of their fab dipping sauces.

Dec 02, 2013
pickledtink in Greater Boston Area
1

First Timer Questions

I 2nd the Harpoon Brewery tour. Their warm pretzel with all those lovely dipping sauces that come with is defintely worth a hang in their beerhall, plus they usually have some beers available there you can't get anywhere else. Easily accessible from anywhere via the Silverline from South Station.

Dec 02, 2013
pickledtink in Greater Boston Area
1

Lowell-area gems

Good to know if I am ever in the Lowell area! You might also want to share your finds with the "Southern New England" board as Lowell tends to be thought of as outside the GBA (at least as far as I know). I could be wrong, of course, but I think Lowell comes up more often over there

Dec 02, 2013
pickledtink in Greater Boston Area

Is alcohol almost always a part of your meals/get togethers?

Until I was a teenager, almost all family functions were held at my grandparent's place, and they never ever had any alcohol. I'm not sure why, exactly, except perhaps that my grandfather was not a drinking kind of guy. I don't think it was expressly forbidden, but I don't think my grandfather really "approved" of drinking so I doubt anyone would have brought it up. The best way to explain that is that we are descended from Puritans, and my grandfather was living proof of that legacy.

Didn't strike me as odd until I attended a boyfriend's family parties (very big, Irish family) and booze was *everywhere*.

Nowadays, there is usually wine/beer at family get-togethers, but I don't think it would be missed if it were somehow omitted. Although, with most of us cousins being over 21, I doubt that is likely to happen! I don't drink myself, for health reasons, so it would make no difference to me!

Nov 23, 2013
pickledtink in Not About Food

recommendations for a dairy free meal shake?

Although the are a little more on the $ side, I like Oddwalla's soy protein shakes (be careful, some of their protein shakes have whey in them). I have a dairy allergy and have often been in a position where I need supplements like Boost or Ensure, but neither of those worked for me as they do have (albiet sometimes small) amounts of dairy in them.

I think the one I usually get it the Oddwalla Super Protien. I also like them as they're not sweetened with HFCS like some meal replacement shakes are. Yes, I know, I could make my own, but that would pretty much wipe out the convenience element for me!

Nov 09, 2013
pickledtink in Special Diets
1

Other than Asian cuisines, what other cuisines have "fish balls"

I had the same thought (below) at apparently the same time! I was debating as to whether they are more on the "fishcake" spectrum of fish amalgamations, but decided that their shape and preparation landed them on the "ball" side of the court, so to speak :)

Nov 06, 2013
pickledtink in General Topics

Other than Asian cuisines, what other cuisines have "fish balls"

Would quenelles, sometimes made out of fish mixed with binding ingredients, count? They're not round like Asian fish balls but are ovoid (as far as I know) so not too far off....

Nov 06, 2013
pickledtink in General Topics

Fishmonger insists open clams are still alive...?!

Live clams can be slightly open, but in order to check that they are still alive, you need to tap them lightly- a live one will close right up. If it stays ajar, it's dead.

The clam uses muscles to open/close its shell, and when those muscles are relaxed it can cause the clam to open *very slightly*. Of course, a gaping wide open clam is a dead clam!

Nov 03, 2013
pickledtink in General Topics
4

Spice Mixes/Seasoned Salts - preferences please...

I will 3rd the rec for Herbamare. In that same vein, I also like VegeSal....it's a good all-purpose seasoning that harmonizes well with coarsely ground black pepper.

I am also a big fan of DennyMike's Chick Magnet seasoning...it's made for chicken as the name suggests, but in my house we enjoy it as a coating for tofu!

For something with a little more dominant flavor, I like "The Gourmet Collection" Garlic & Herb blend. It's got a bit of salt it in and tastes great on vegetables!

Nov 02, 2013
pickledtink in General Topics

Delicata Squash Mishap

For true winter squashes, I don't think anyone eats the skin. Delicata, however, is in the same family as summer squash and zuchinni, even though we think of it as a winter variety, so in that context it makes total sense!

Nov 01, 2013
pickledtink in Home Cooking

Early weekday breakfast near Sullivan Square (Charlestown)?

2nd (or 3rd?) Buddy's. It's great little truckstop-style diner for solid, no-frills breakfast!

Oct 30, 2013
pickledtink in Greater Boston Area

The hated egg white - does anyone geniunely enjoy them?

I do! In fact, when eating a hard-boiled egg, I much prefer the white to the yolk. That being said, my preference for eggs is over-easy or sunny-side up, so that the yolk is runny. Maybe it's more that I don't like hard-cooked egg yolk....but I do really enjoy some hard-boiled egg white, diced with a little s & p :)

Oct 13, 2013
pickledtink in General Topics
1

I know it's good for me but I just can't eat it

Eew. Yeah, I tried it earlier this year (it's *everywhere* now!) and I think I was expecting something amazingly thirst-quenching, given its popularity. I was underwhelmed.

Oct 13, 2013
pickledtink in General Topics

I know it's good for me but I just can't eat it

Bananas. It's not so much the taste, but the texture. I can't do it!

Also, as much as I love things salty and brined, I have had a really hard time getting into olives of any kind. I keep trying because I feel like there must be something I'm not getting, but I haven't seen much improvement.

Oct 13, 2013
pickledtink in General Topics

Soft pretzels: dip or plain?

Normally I am a mustard-only kind of gal (and copious amount of it), but I recently had a sample of my friend's fresh-baked pretzel at a local brewery that came with a roasted red pepper dip of some kind that knocked my socks off!

Oct 13, 2013
pickledtink in General Topics

When did you last go to the Hilltop in Saugus?

Never went to the Saugus location, but spent a lot of time around there as a kid, and after countless drives on Rt. 1 that road won't be the same without it.

Went to the Braintree location just once, in the early 90s (I think). I remember it because it was probably the last meal out I had with my granddad. He took me, my mom and my grandma there on a whim, and it sticks out because I was vegetarian at the time. Couldn't really explain that one to grandpa, though.

Oct 12, 2013
pickledtink in Greater Boston Area

One night in Portsmouth, looking for a decent large lobster

Older, large lobsters (particularly females, which by that point probably already have their protective v-notch) are considered "breeders" and therefore not harvested, if I recall my Marine Bio correctly...gotta keep those babies coming!

Sep 13, 2013
pickledtink in Northern New England

September 2013 Openings and Closings

Saw an article in the Cambridge Chronicle that Tasty Burger has indeed replaced Lyndells.

Sep 13, 2013
pickledtink in Greater Boston Area

September 2013 Openings and Closings

Walked by today at around 4 and they looked like they were prepping for dinner- place settings were all out and lots of staff around. Not sure if this means they are officially open for meals or if they're still in final prep stages, but either way they are pretty darn close!

Sep 13, 2013
pickledtink in Greater Boston Area

Health hype in the kosher market--are our new kosher healthy choices truly better for us?

Okay, jumping in here to say that health concerns aside, organic is *not* a scam for those concerned about the environment. There are people who buy organic not so much for the health concerns, but due to concerns about the environmental impact of the use of pesticides and fertilizers to grow crops. Pesticide downstreams are a major source of "dead zones" in places like the Gulf of Mexico. There is also evidence that dependence on chemical fertilizers has a long term effect on the health of the soil, leading to nutrient loss in the soil itself (affecting future crops and the food grown in those soils) and loss of the topsoil itself.

Before you write something off as a scam, it might be worthwhile to look into why people are interested in buying organic in the first place.

Sep 13, 2013
pickledtink in Kosher

I find Zoe's is very underrated here

Count me in the camp that enjoys Zoe's, the caveat being I stick to ordering the things that don't show up on an "average" (if that's the right word) Chinese menu. Love their ma-po tofu and those dry-fried green beans! In general, I find that they are at their best on the Szechuan side of the menu, which works for me!

Aug 14, 2013
pickledtink in Greater Boston Area

Odd sausage question

I know that Savenor's makes all their sausages in-house, so I am sure they would be able to tell you which had fennel/nuts and which did not. Not sure if either of their locations would be convenient to you, though, but they are my go-to place for meat-related questions!

May 29, 2013
pickledtink in Greater Boston Area

Red Lentil Excellent Again

Been meaning to try this place for ages, it's just off my usual routes. Sounds like something worth planning for!

Can you speak at all to how easy it is to get allergen info? I haves some food allergies & sensitivities and it is always a comfort to me to feel like I can eat out safely at a restaurant that knows its stuff.

May 29, 2013
pickledtink in Greater Boston Area

How hot can a home oven in a range get? - Would like pizza oven temps

I used to work at a busy pizzeria in Boston. We kept the ovens at about 550- pizzas didn't go in until they'd be warmed to that temp for a while. We cooked 2 different types, one a traditional round thin-crust that was placed directly on the oven surface, and a thicker, rectangular Sicilian type that cooked in pans in the lower (and slightly cooler) oven.

I would say that you could mimic the "pizza oven" by heating the pizza stone inside the oven, then carefully slide on the pie to cook. Of course, evenness of dough thickness is going to be key to get consistent results.

Happy Pie Making!

May 28, 2013
pickledtink in Cookware

Fish restaurant near Natick/Framingham?

2nd on Dolphin. Would seem to fit the bill. FWIW I have never been to a McCormick's, but Dolphin would certainly fit the bill for a nice fish dinner experience. My mom (early 60s) and her SO always go there when they are doing a 'special occasion' thing and want seafood.

I haven't been to the Naked Fish on 128, but the one I have been to was nice, although atmospherically I would say it was geared toward a younger crowd than Dolphin.

May 28, 2013
pickledtink in Greater Boston Area

Italian main dish for 20-30 6th graders. Not pasta.

What about something like making little "personal pizzas" using portobello mushrooms instead of pizza crust? I am not experienced w/6th-grade palates re: mushrooms, but you could certainly mix up the toppings (some plain, some w/meat/olives/veg) to provide some variety. I think they would travel well and taste good at room temp; also not tricky to do in large batches. They're also a snap to prepare; put the mushrooms in the oven at 375 for about 5 minutes, then add your toppings (sauce, cheese, etc.) and bake for another 15-20 minutes until done.

May 26, 2013
pickledtink in Home Cooking

The one thing I really miss since going GF is ______.

I've been GF long enough that I don't really miss bread anymore (unless I am at a restaurant where it is served before dinner with a yummy dip) unless I think about it too hard. I do, however, miss those big warm pretzels (the salted ones) that I used to slather with mustard as a kid and gobble up. YUM.

I also really, really miss onion rings...the kind that are light and stringy and almost falling apart. And, although I didn't eat them that often, I also wish I could get fried clams at least once a year in the summer.

Also, as someone who eats mostly vegetarian, I used to rely on Morningstar products for quick meals, and I do miss their burgers! I have since learned to make my own good ones, but I have yet to learn how to reproduce their veggie bacon.

May 22, 2013
pickledtink in Special Diets