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How we'd fix it: Faneuil Hall and Quincy Market

I know this is going to be an unpopular suggestion in some quarters -- but for Quincy Market to ever really cater to locals, they'd have to figure out better parking options. Street parking is nonexistent in that neighborhood, and their "official" parking gets you a $3 discount in the 75 State Street garage. Said garage is a block away down a sidestreet, underground, and even with the discount will run you $25 for the first hour during daytime hours, $15 evenings. The logical-seeming Dock Square garage is unaffiliated, cash-only, and $35 for anything over 80 minutes.

Parking is much easier at similar markets in other cities -- Reading Terminal Market lets you park for two hours for $4, for instance.

For anyone who isn't walking distance to a T station, the hassle of schlepping groceries home just isn't worth it. I'm less than five miles from FH/QM by car, and the best case T trip from here is a half hour each way.

Mar 08, 2015
dtremit in Greater Boston Area

Best seafood restuarant in Cambridge or Somerville?

I've had spotty service there, too -- which is inexplicable, considering the place never seems crowded. But the food is consistent.

I feel like it's better on weeknights.

Dec 23, 2014
dtremit in Greater Boston Area

Pasteurized Eggs in the Cambridge area?

I am pretty sure I have seen them at the Shaw's at Twin City Plaza, but it has been long enough that I would not count on them still carrying them. There have been a lot of changes to that store.

For egg nog use, one option might be to use pasteurized egg whites (which are widely available) and a cooked custard base with normal yolks.

Dec 23, 2014
dtremit in Greater Boston Area

Do you really like the look of stainless steel appliances?

I have stainless steel appliances in my kitchen, and I'm happy with them.

That said, the one thing that bugs me about the current trend is that it's nearly impossible to find good looking appliances in *non*-stainless finishes. I like the idea of white or black appliances in many kitchens, but often the better models aren't available in anything but stainless. There once was a lot more variation in high-end appliances, and I miss that.

I'm starting to see more European appliances that combine black or white with glass, which is a nice look. A glass cooktop and oven with everything else concealed makes for a nice combination.

Dec 23, 2014
dtremit in Cookware

Oxford Inn in Royal Oak to close their doors at the end of January (DTW area)

Sad to hear, but not entirely surprising -- they were on one of those "Save my restaurant!" shows about a year ago. It sounded like they sunk a lot of money into the back bar area, but never made a go of it -- and Yelp reports they've since shuttered the space they made over.

Dec 23, 2014
dtremit in Great Lakes

whole roasted chicken left out cooling 4 hrs

This is not a scientific opinion, but when I'm on the edge about leftover chicken, I tend to throw it into a soup pot.

Dec 23, 2014
dtremit in General Topics

Good American Chinese in Somerville/Cambridge/Medford?

I love Qingdao, but the Americanized side of their menu is not exceptional by any stretch.

Nov 24, 2014
dtremit in Greater Boston Area

Help this newlywed finish outfitting the perfect kitchen

What about a saucier, for the 3 quart?

I'd also think about a larger saute pan -- the 3 quart is a little small for many of the things they're most useful for.

I have the 4 quart, and find it useful even for things like roasting chickens -- but if I had the 3 quart I might think about adding the 6.

And for the cocotte, think of it as much as a serving piece as a cooking piece.

Nov 24, 2014
dtremit in Cookware

They deboned the whole turkey! Help!

When you do get around to using the floppy bird, you're halfway to making turkey "porchetta":

http://www.seriouseats.com/2013/11/th...

Nov 24, 2014
dtremit in Home Cooking

searching for great ginger ale

Doesn't meet the OP's criteria (due to HFCS), but it's worth noting that one can finally buy Vernors fairly reliably at Wegmans.

Sep 05, 2014
dtremit in Greater Boston Area

Broasted Chicken Anywhere?

Not sure if it's new, but there's a broasted half chicken on the menu at the Deluxe (Town/Station) Diner.

Aug 13, 2014
dtremit in Greater Boston Area

Instacart- are people using it? How is it working out?

A little late to this thread, but I've been using them for staples from Market Basket and have been pretty happy with the service.

It is definitely a markup from MB in-store prices -- but critically, MB-via-Instacart ends up being cheaper than going to Shaw's or S&S in person, at least for the items I buy. I find MB too claustrophobic/crazy to shop at in person during hours when I can actually go -- so it is a better deal for me.

Shoppers have generally been pretty good, though I've seen some variations. Mostly that variation has been in their ability to find specific items, which can be compounded by Instacart's incomplete inventory. That said, I haven't gotten a piece of bad produce once.

Jun 14, 2014
dtremit in Greater Boston Area

June 2014 Openings and Closings

Same group is also behind the Fuji Restaurant opening at Assembly Row (though I think that's not opening until July).

Jun 14, 2014
dtremit in Greater Boston Area

Blood oranges in stock yet?

Thank you all -- I did indeed find them at the Fresh Pond WFM tonight!

Dec 22, 2013
dtremit in Greater Boston Area

Blood oranges in stock yet?

I'm looking for a local source (preferably Cambridge) for blood oranges for a Christmas recipe, but I don't think I've seen them anywhere yet this season. Has anyone seen them this year?

Bonus points for anywhere that isn't Russo's; the thought of going there this week terrifies me :)

Dec 22, 2013
dtremit in Greater Boston Area

Broasted Chicken Anywhere?

The Broaster Co. manufactures pressure fryers. A good friend's parents ran a diner in Wisconsin (where Broaster is based) and from his description, there's not much else to it. I think Broaster may sell a marinade/coating, but the real magic is in the pressure frying.

Oct 13, 2013
dtremit in Greater Boston Area

Pomegranate juice

Homemade grenadine:

http://www.chow.com/recipes/28428-hom...

Add a bit of vodka to preserve it.

Oct 12, 2013
dtremit in Home Cooking

Chili - Home Cooking Dish of the Month (October 2013)

Will be improvising a pot today -- I have some roasted tomato puree I need to find a home for. Ground meat this time, with some Rancho Gordo beans.

I do not have a recipe -- just mix up spices until they seem right -- but I almost always sneak in some cocoa powder. Adds a really wonderful richness.

Oct 12, 2013
dtremit in Home Cooking

Is the Ninja really as good as a Vita-Mix? I shopping...

They sell both at Costco -- I'd say the famed Costco guarantee might be a good hedge on the Ninja. If it dies prematurely, swap it for the VM.

Oct 12, 2013
dtremit in Cookware

caramel apples for 32, recipe&help requested

I bet you could just melt caramel onto parchment sheets and let it cool to get the same effect (and bigger sheets for bigger apples).

Oct 12, 2013
dtremit in Home Cooking
2

Any tips for someone new to cooking beef?

One thing that's helpful to understand is that certain kinds of beef are best cooked quickly (like those burgers or steak-ums) and certain kinds are best cooked slowly.

The cuts that cook slowly are really tasty, but they can be chewy or tough if you don't cook them "low and slow" to break down the muscle fibers and connective tissue. Cutting can also help with this -- look for the "grain" of the meat and cut across it.

One good recipe to start with (especially this time of year!) is beef stew. Buy that chuck (steak or roast is fine), cut it into chunks, and go from there.

kitchengardengal's suggestion of a slow cooker is good, you can get them for less than $20 on sale. A $20 cast iron skillet is also really helpful for steaks if you don't have a grill.

Oct 12, 2013
dtremit in Home Cooking

Only have half the butter for a birthday cake...

I think the recipe you linked to is already designed for a slightly smaller bundt -- it says 10 cup, which is what the cathedral pan I have holds. A "standard" Bundt is 12, I believe.

Oct 12, 2013
dtremit in Home Cooking

Left-over Corn Bread?

A new restaurant here is serving a cornbread pain perdu dessert right now. Basically fancy french toast. I wouldn't have thought it would work with cornbread but it does, brilliantly.

Were I making it myself I'd probably sneak some buttermilk into the batter.

Oct 12, 2013
dtremit in Home Cooking
1

Renal Diet, No Citrus, Gluten Free

I obviously can't comment on their specific renal diet, but potassium is often an issue -- and potatoes are very high in it. It can be removed by soaking the raw potatoes, but that's not great for chips.

My mind is going to a creamy polenta -- or grits, as a variation -- alongside those braised short ribs. You could throw them in a slow cooker in the AM.

Oct 12, 2013
dtremit in Home Cooking

Best Soft Pretzels in Boston Area?

If this is the pretzel they're selling at the pizza bar at WFM, it's quite good -- and less than $3 for a big pretzel. It gets a little overcrisp if they warm it in the oven, I find. In addition to the locations they list on the website, it has shown up at the new Somerville WFM.

Oct 10, 2013
dtremit in Greater Boston Area

Kirkland Tap etc

I feel like it's not a *meaningfully* lower price point, honestly. By the time you order a starter, entree, and dessert at KT&T, you're looking at a spread of $47-54. The prix fixe at Craigie is $67, and represents a heck of a lot more substantial experience than you're getting at KT&T. And the $25 entrees don't really stand alone, which is something I kind of expect at a "casual" place.

I'd be perfectly happy if it was a place where you could just barely squeak by under $100 for two; that's kind of what I expected. The reality is a place where -- once you add in drinks and tax and tip -- you can just barely squeak by under $150 for two for the full experience.

Looking at a lighter meal, the smaller plates aren't substantial enough to be a main, and the bigger plates aren't complete without an $8 side. Throw in a single cocktail, and even then, you're looking at $50pp after tax and tip even if you skip the starter and dessert.

Oct 10, 2013
dtremit in Greater Boston Area

The Very Best Egg Sandwich

An old diner trick for a grilled cheese is to throw each slice of bread on the griddle, open-face, and close 'em at the end.

Oct 10, 2013
dtremit in Home Cooking

The Very Best Egg Sandwich

Ah, see, in other parts of the country a "hard roll" is another thing entirely, with a pretty serious crust on it. Getting into baguette crust territory.

Oct 10, 2013
dtremit in Home Cooking

Kirkland Tap etc

I hear you, but I don't understand the motivation behind it. Harping endlessly on how affordable you're going to be and then putting out $25 entrees (that don't stand alone) is just begging for unnecessary criticism. I know those expectations colored my experience of the restaurant.

I'd contrast it with someplace like West Bridge, which is in almost exactly the same price bracket; it doesn't pretend to be something it isn't, and I've frankly never given much thought to the price.

Oct 08, 2013
dtremit in Greater Boston Area

Kirkland Tap etc

Oddly enough, it came with some sort of mustard on the plate -- though it wasn't in the description.

Oct 08, 2013
dtremit in Greater Boston Area