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FoodDabbler's Profile

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Cafe Sushi Cambridge

If it's uramaki you're mixing with your nigiri, we're going to have to take this outside.

Cafe Sushi Cambridge

If you write on stones, how do you fit them into the intertubes?

Konditor Meister

How does one get a job at a place where people bring in cakes like this? My line of work is entirely cakefree.

Places on my must-try list...feel free to critique

Given the range of foods on your list, why is it qualified as "ethnic"? (Personally, for me, a good hot dog is as ethnic as it gets.)

Help me understand what I ate from Mulan!

Thanks for the Chilli Garden rabbit tip. It's not on my way to anything, but spicy rabbit can be its own destination.

And, yes, "Chinese watercress" is, I believe, indeed water spinach. Makes this dish an aquatic harmony.

Science Chick: Glad I could be of assistance. I live to serve.

Cafe Sushi Cambridge

"Don't believe every item of pretentious, pompous pap you read on the intertubes."

"if you order rolls, you eat them last. Always."

Moti Mahal delux

I believe so. The London and new New York ones are part of a worldwide chain of a hundred or so restaurants. Search the web for "Moti Mahal Delux" and you'll find a Wikipedia page, an official website (, etc.

I ate at the unpretentious original Moti Mahal in Delhi decades ago, before the explosion of their empire, and remember liking it. I ate at their San Francisco location (it seems no longer to exist) about 15 years ago and remember not liking it. I suspect the quality will vary widely from branch to branch of the Moti Mahal tree.

The founder of the original restaurant, Kundan Lal Gujral, claims to have invented tandoori chicken, a claim bolstered by his biography in the book "Culinary Biographies" (ed. Alice Arndt). But I'd take the claim with a pinch of garam masala. The entry under "Tandoor" in Alan Davidson's "Oxford Companion to Food" discusses the history of the oven and the origin of its name. The linguistic origin appears to go back to Babylonian times, and the clay oven itself seems at least as old as a thousand years. It was probably a bread oven originally, but meats also seem to have always been cooked in it.

In the new translation by Charles Perry of Kitab al-Tabikh (published by Prospect Books under the title "A Baghdad Cookery Book"), a 13th century Arab cookbook, there's a whole chapter largely on chicken cooked in a tandoor. These tandoori chickens were stuffed with various things, colored with saffron, and cooked over flat dough that absorbed the drippings. We see not only tandoori chicken in its infancy here, but also Yorkshire pudding.

Gujral may still lay claim to the particular spicing used for his version of tandoori chicken, but not for being "the first to come up with the idea that a whole chicken could also be cooked inside the tandoor" (claim made in "Moti Mahal's Tandoori Trail" by Monish Gujral, Roli Books, 2004).

Still, the Moti Mahal chain has a history with color and flavor, and one can only hope some of that will rub off in New York.

Jul 24, 2012
FoodDabbler in Manhattan

Which Restaurants do you consider your "Regulars"?

Your little one had two Heinekens? I'm impressed.

O-Sha in Watertown, anyone tried?

Have you never had the foie gras at that well known establishment, C-DC?

Help me understand what I ate from Mulan!

I think coffee_monkey is on the mark. I got the dish myself today (it was excellent) and deconstructed it: . They do appear to be "tree seeds" (Cordia dichotoma).

Science Chick's pic seems to be from and none of the ingredients are the right ones, I think, although the lotus seeds look similar.

The Great Boston Pastry Hunt

It's easy to check that the Danish Pastry House has been brought up three times in this thread and each time has been criticized with specific objections. There are discussions and criticisms of their pastry scattered elsewhere on the Boston board, as well, most recently on the Greenmarkets 2012 thread. One has only to look before one leaps to theories about why they are not often mentioned.

Amsterdam Falafel: The Good, The Bad, The Sad

o, I'd expect yours to be 5 only because 7 is apparently unavailable.

Help me understand what I ate from Mulan!

Can you describe the texture of the flesh around the pit? Was there a skin (which might suggest some sort of fruit)? How big was the pit (if the entire thing was pea-sized)? And, what was the color of the pit?

Mexican Food

"I'm vegetarian, but I can't resist a Cabeza Taco once in a while."

Love this.

Let's talk soft serve

This business of commercial bases and their discontented stabilizers has been discussed before. How do the swine at Haagen Dazs get away without adding anything to cream, milk, eggs, vanilla and sugar in their vanilla?

Not that I doubt anybody whose first name is Science, but where did you get your ingredient information?

Let's talk soft serve

Haaaaaaaagen Dazs vanilla?

Buddha's Delight at East Asia in Somerville

It's often asparagus. They have a seemingly infinite supply.

So depressed ---East Asia is GONE

"[some wacky restaurant name, with an asian twist]" is such an edgy name for a restaurant. I, for one, can't wait for it to open.

Mexican Food

Many of the cooks in Indian restaurants in Boston are Indian. Yet, all they can produce is the same wan CTM.

Red, White, and Blue Burgers for the 4th

Being a meal to celebrate the 4th and all, I cannot tell a lie. I was inspired by the lions head meatballs at Shanghai Gate (as previously acknowledged: ). I experimented a bit, and the size is crucial. Chop the chestnuts too small and they sort of dissolve into the meat and only dilute the meatiness. Chop them too big and you're eating mainly water chestnut with bits of meat attached. I found 1/4 to 1/3" cubes to work best, but your tastes might dffer.

Jul 17, 2012
FoodDabbler in Home Cooking

Boston Area Barbecue Restaurants

Do you call to order food so you can skip the line, pay, and get your food on arrival, or do you call to ask if there is a wait?

Kebab Factory Somerville - Just Plain Gloppy

I saw your post with the earlier title, then just saw this one. My first thought was that it served you right for having had two lunches in one day that they should both be gloppy.

(smithfield) kitchen menu or experiences?

Thanks. The menu on the website is somewhat different than the one on menupages, I note, and they aren't open for weekday lunch.

Has anyone been to "Kitchen" yet?

Is there some way to merge this fledgling thread with yours?

(smithfield) kitchen menu or experiences?

Yes, it's a tough place to find online. I tried searching with the address (560 Tremont) and still failed to find a restaurant website, or mention of a facebook page. Does anybody have links beyond the one MC has provided?

Historical food can be interesting -- I collect old cookbooks myself and cook from them once in a while -- but more so, I feel, if you have/make an entire meal (or series of meals) from a particular time. It gives those of us who are interested in that sort of thing a feeling for how lives were lived at a specific time. In that spirit, friends and I once made an entire Thanksgiving meal from the first, unedited version of "Joy", and I've made several Roman meals from Apicius, Cato, and other sources. A hodgepodge of recipes from wildly different eras seems less interesting, but not enough to make me not want to try this place.

July 2012 Openings and Closings

Did Andros not know that all they needed to do was to ask others to pay their taxes?

Ice Cream Soda

Nice link. Paul Dickson's Great American Ice Cream Book has more information about the apparent invention of the ice cream soda by Robert Green in 1874, and a whole chapter on "Jerks and Bubble Merchants". Your indulging in ice cream sodas after church is amusing because (Dickson says) fizzy drinks were considered "bad" for a while and were banned on Sundays -- leading to the introduction of non-fizzy alternatives, such as the Sundae.

Ice Cream Soda

I didn't grow up with ice cream sodas, but I drank my share in my twenties (*my* twenties, I stress, not *the* twenties). I remember them being along the lines of Allstonian's description. I'm surprised to glean from this thread that the ice cream soda is deadish. Have not chains such as Friendly's carried them throughout? I think they had them in the past -- have they stopped?

Ice Cream Soda

What is the proper way to make an ice cream soda, or would you have to kill me if you told?

Boston area greenmarkets: 2012 edition

You're right. I did some web digging. It was C & C Lobster and Fish that was at Harvard on Tuesday. Their fish was decent.

I also found that the farm I've been calling Silva is actually Silvia.