d

dtremit's Profile

Title Last Reply

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

The Clam Box--do we have a problem?

They offer both strips and whole clams. (As does the Clam Box, for that matter.)

Oct 06, 2013
dtremit in Greater Boston Area

Kirkland Tap etc

Similar experience on my recent visit. We were in the back near a speaker and I only made out about half of what anyone at the table was saying.

At our table we had:

Squid -- perfectly cooked, admit I'm blanking on the exact presentation
Spaghetti w/livers and squash -- agree that this is excellent, a perfect way to incorporate seasonal squash without the dish being candy.
Sprouts -- good but pretty basic and a small portion for sharing

Pork chop -- this was excellent, giant hunk of meat perfectly cooked, nice grilled onions
Choucroute -- my entree -- nicely done house-made sausages, kraut, and pork belly. Two complaints: menu says "2 sausages," but it's actually half a link of each. And no potato of substance (I think there might have been a smear of some puree, but it was less than a tablespoon and not enough for me to even be sure what it was.)
Swordfish chop -- looked excellent, forgot to ask how it was. Very substantial.
Steak tip brochettes w/ salsa verde -- another hit, cooked just right, and a great sauce.

Desserts --
Cornbread pain perdu with raspberries and maple ice cream -- probably the best balanced dish overall.
Baked apple with caramel of some sort and parsnip ice cream -- the ice cream was a knockout, but preparation was lazy; the apple wasn't cored, which is unforgivable for a $10 dessert.
Panna cotta -- I'm forgetting the details on this, but no one really liked it much.

Overall, there were a lot of good *dishes* but it wasn't a very good *meal*. The menu makes it really hard to order a good progression, and the portions are really inconsistent. The spaghetti is substantial; the squid was pretty scarce, and the sprouts were tiny for $8. For dinner, the pork chop and the swordfish chop were about 2x as much food as the steak tips or the choucroute. The desserts are good, but they're not $10 desserts. They either need to step up the execution or reduce the price a bit.

The other thing that bugged me (and I admit this is personal) was the lack of starch on just about *everything*. A choucroute without potatoes is just bizarre, as are naked steak tips. The only starchy side that could be ordered the night we were there was some sort of a polenta, which really didn't go with either.

I also have to wonder who is going to pay $6 for a side of mustard or hot sauce.

Overall, I think the bones are good here; it'll probably be fantastic in a month or two when they work out the issues. Turn down the music, adjust the portions and pricing just a bit, and it'll be a winner.

Oct 06, 2013
dtremit in Greater Boston Area

Apple orchards suggestions welcomed - missing Phil's Apples

I never made it to Phil's, but would heartily recommend Nicewicz Family Farms in Bolton -- they are a friendly and very apple-focused operation. They primarily have PYO and a very small stand.

They don't do cider, unfortunately; I think finding a cider operation that isn't a big show is harder. I have occasionally gone to Nicewicz to pick apples then made a very quick stop at Honey Pot Hill in Stow for cider; it's crowded and a bit crazy, but they do have good unpasteurized cider (and donuts).

Oct 06, 2013
dtremit in Greater Boston Area

September 2013 Openings and Closings

The damn thing is, dinner at the flagship *isn't* even double -- the prix fixe at Craigie is $67. Three courses at KT&T can easily be $50.

Sep 29, 2013
dtremit in Greater Boston Area

Barilla Pasta anti-gay comments

Yeah. Worth noting that they did poorly in the latest CI test; they're made in the US for the US market now, and are among those cutting their pasta with cheaper (non-semolina) durum flour.

Sep 27, 2013
dtremit in Food Media & News
1

Patty Chen's Dumpling Room

Aha! Thanks for the clarification.

Sep 27, 2013
dtremit in Greater Boston Area

Peeling Onions by the bushel

If you *quarter* the onions before peeling them, you can cut almost all the way through the root end to the skin, and pull the peel off with a knife, in one fluid motion. Renders them a perfect size for the FP feed tube, if you use the biggest onions you can find.

Sep 22, 2013
dtremit in Home Cooking
1

It (doesn't) last forever

I've been toying with buying a couple of those knives, and a Chef's Choice sharpener -- I am terrible about getting knives professionally sharpened when they need them. I wouldn't feel guilty about running a $35 knife through the dishwasher and the sharpener as much as necessary.

On the other end of the spectrum, I just got a lovely Aritsugu as a gift that I'm nearly afraid to use...but boy is it nice!

Sep 22, 2013
dtremit in Cookware

Which is your favorite supermarket chain, and why?

I would shop at both of those stores so much more if they were open a half hour later. By the time I'm on my way home from work, they're always either closed or pretty well packed up.

Sep 22, 2013
dtremit in Greater Boston Area