Niblet's Profile
Around the World in 80 Plates [Split from Top Chef thread]
I saw the first half, and thought it was a shockingly bad show. I'd been looking forward to seeing them experience the food of different countries and try to recreate the dishes, instead they had to eat so fast they didn't have time to enjoy it or even use utensils. When instead of trying the steak & kidney pie they opted for that ridiculous beer so they could consume it more quickly, I knew I was done with this one. Too bad; I love [what I thought was] the concept.
No Reservations - Cook it Raw
I was into too, but mostly just at the beginning -- the sashimi they were eating looked amazing. And it was interesting to see how they caught the fish.
I didn't think much of that dinner looked very delicious though, and it seemed like Bourdain and the other 2 he was chatting with were basically saying the same thing with the exception of the last 2 plates. And for those 2 it seemed they were relieved to finally have something edible. I suppose it's fun to experience bold experimentation of world-class chefs, but it seems to me the constraints were just too great, and I'd have no interest in eating any of what they produced.
Actually I'm going to edit this to be more blunt: I thought the dinner looked gross, I don't care who cooked it. Blech.
It also bothered me that they didn't urge more caution about foraging stuff from the forest for cooking, especially mushrooms, without knowing exactly what they were picking. There was a guide to advise them, of course, but I wish they'd cautioned viewers about doing that. A very dangerous practice.
Conference Widow's (Longish) Four Day Plan
A couple of thoughts:
--In lieu of the burger at Sel de la Terre (which I've tried twice and never cared for, although I loved the one at its defunct sister location), I'd consider a burger at either Cuff's in the Back Bay Hotel (carmelized onion and cashel bleu cheese, super good) or at Abe and Louies across from Sel de la Terre. The bar service at Abe and Louies is that rare combination of personable and professional; not so much at SDLT Back Bay.
--Paramount: I like the spinach, tomato, feta omelette. And a bowl of fruit. You are no doubt familiar with their policy of not allowing tables to be reserved; the turnover works surprisingly well even when it's crowded. So don't fret about getting there too early. Even if you wait in line, it's fun to watch the line cooks doing their thing.
--Beacon Hill is tiny; it'll take you 10 minutes to check it out, barring time you spend in the antique and other shops. If you're done early, consider checking out the Otis House (Charles Bulfinch designed mansion) on Cambridge St, which I believe starts tours at 11am. One thing I remember from a tour there years ago is they still have the fire bucket with the family name on it; in the 18th century all families were required to help out during a fire, and the family bucket was left at the scene so names could be checked off the roster.
http://www.historicnewengland.org/historic-properties/homes/otis-house/otis-house
--For Monday, consider taking your lunch and pastry from the North End on a harbor cruise or whale watch. There are boat tours that pass Castle Island and describe the history of the harbor islands which is fasciniating. If you have 3-4 hours to spare, the whale watch departs Long Wharf at 10:30am, whereas the other cruises are of shorter duration with more frequent departure times. The whale watching season is gearing up, I was on one last weekend and it was excellent -- although as expected the food was not and we were glad we supplemented with our own.
http://www.bostonharborcruises.com/boston-harbor-cruises/historic-boston-tour.aspx
--While in the Back Bay area, check out the Boston Public Library - the original building accessed from Exeter St, not the newer concrete side accessed from Boylston. There's a fountain in the center courtyard, and you can have afternoon tea there, or lunch in the Map Room. Also free wifi. Very pleasant there; one of my favorite spots in the city.
Recipe for Date Nut Bread
I have to stifle a laugh because when I'd ask my Grandma questions like these it would make her impatient. She was from the old country and Awesomeness personified.
I don't know why it specifies "cut up long." Perhaps because the long pieces form the backbone of the bread. Perhaps because the dates need to feel more important than the nuts. I've just never strayed from the original.
Recipe for Date Nut Bread
Quick answer: I don't know. Longer: I usually get the small flat box of pitted dates, sold next to the raisins. The dates are squished together and vacuum sealed, and I pull them apart. My current stash is an 8 oz bag of individual dates, and seems like a smaller amount than I'd use for the bread. If I'm shopping and notice the weight of my old standby I'll post back. Else I suggest using maybe 12 oz and see how it looks. I love when it's sticky with lots of dates so better to have too many than too few I'd say.
Recipe for Date Nut Bread
I sift the flour onto the beaten eggs & vanilla then stir. Haven't had clumping problem. I think it's key as with most baking to just mix until combined and not overdo it. Hope you like it bear. I get craving for this periodically and always have dates on hand for that reason (or to stuff them with bleu cheese, wrap in bacon & broil. Handy little jewels, them dates!)
Recipe for Date Nut Bread
As requested by bear on Boston Board. My Grandma got this recipe from her friend years ago; I still have the original handwritten recipe on paper that's yellowed, stained and fragile with wear, so you know it's good....
I broke it into steps because the 15-minute wait time is critical and the steps work best for me.
BEA'S DATE NUT BREAD
Step 1: Preheat oven to 350. Grease & flour loaf pan.
Step 2: Prepare…
¾ cup boiling coffee
Step 3: Mix together…
¾ cup chopped nuts
1 pk. dates, cut up long
1 cup dark brown sugar
1 ½ tsp. baking soda
½ tsp. salt
¼ cup shortening (or I use softened butter)
Step 4: Add hot coffee to above mixture & let sit for 15 minutes.
Step 5: In separate bowl mix together…
2 eggs, beaten slightly
½ tsp. vanilla
1 ½ cup sifted flour
Step 6: Add egg/flour mixture to date mixture and stir to blend; pour into loaf pan.
Bake 350 for 1 hour.
I love this bread toasted and spread with cream cheese. Good luck!
Date Nut Bread
This may not be what you're seeking but it's wicked easy to make. I'll be happy to post recipe on Home Cooking if you'd like.
New Bostonian's wish list
This is helpful for Chemist (and me; I like the OP's list). I keep meaning to check out that Pigalle burger.
Excellent cheeses discounted at Shaw's the Pru
I hesitated before contributing. But you're both right, of course: we cannot enjoy delicious cheese without consistent, perfect refrigeration. How much better off we'd be if our forebears had realized this 1000 years ago. (but I thank you for not buying up my supply)
Excellent cheeses discounted at Shaw's the Pru
I was just at the cheese section at Shaw's and there are manager's special stickers for $2 off a bunch of excellent cheeses, a couple of them already discounted. I picked up Morbier, Cazbozola, Rougette, Rouzaire. I was tempted by more but fortunately reason prevailed.
My other favorite secret at Shaw's, the discounted breads, had good stuff too: Nashoba Brook Pepper Jack, and Kalamata Olive with carmelized onions. Perfect toasted with cheeses.
Things you want to try making
I think that'll do it: heavier on the sugar. And nope, I wouldn't even think of using table salt. This is helpful, thank you very much.
I have never been to Chipotle!
I prefer the bowl too, and always get the veggie, mostly b/c I love the grilled peppers and onions but also b/c guac is included in the veggie options. My trick (who knows, maybe it's everyone's) is to get all the salsas and not just one.
Things you want to try making
Thanks guys -- these were skin-on fillets, and ratio was about 3T salt, 2T sugar, plus pepper & dill. Meant to add vodka or gin but forgot. If you have a better salt/sugar ratio suggestion I'd be interested (half-and-half? Or 1T salt to 2Tsugar?). I looked up a bunch of recipes and some even called for more salt than I used.
The Leftovers That Didn't Make It
Artichoke, jalepeno, cheese dip...I can't leave it be.
Another is greeked-up farro salad, with feta, kalamata, diced cukes, tomato or roasted red peppers, minced pickled banana peppers, oregano and lemony vinaigrette. Tangy and salty are my weakness.
Does anyone serve steamed cheeseburgers anymore?
I noticed that Poe's Kitchen has one on his late-night menu called a Harvey WineBurger: Flatpatty Steamed on the Griddle with Red Wine, Caramelized Chile Spiked Onions, Texas Toast, American Cheese, Chive & Jalapeno Mayo
Packaging ideas for homemade French macarons
Who wouldn't love to get those. I was on a macaron kick at Christmas this year after a visit to Switzerland. I made chocolate and they were good, had nice feet but the color needed boosting and filling was too sweet. But maybe I'll give it another try for Easter.
Clear plastic boxes like these would be pretty: http://www.clear-pak.com.au/
late lunch saturday 2/25
Great pick. I'm glad you resisted some of these wacky suggestions to travel miles just to rest your feet.
When I'm in that immediate vicinity I'll pick in order of preference SdlT, Legal's at the bar esp. when they have $1 oyster specials, Blue Inc, Joe's American, Chart House.
Take-out in Chinatown-switch from New Shanghai?
I often crave Taiwan Cafe for takeout. Beef with long pepper, sauteed eggplant or other veg, pork & crab xlb, roast beef in scallion pancake...lots of stuff that's good reheated over rice.
How can I transform my thighs?
No, skin-side-up. Usually I baste it halfway through and add a little water to the bottom so the soy doesn't burn on the bottom of dish.
How can I transform my thighs?
James Beard has a version is so easy and good that I OD'd on it:
-- In 375 oven melt a little butter in a baking dish
--Add thighs, rub s&p and drizzle soy sauce into the skin
--Bake 35-40 minutes
Things you want to try making
Gravlax has been on my to-do list for awhile, and I just tried it this week. Came out a little salty after curing 2-1/2 days, so next time I'll test it sooner. It's so easy I can't believe I haven't done this sooner, esp. considering how expensive lox is to buy.
I'm being intimidated by a rabbit...
I was reminded of Monty Python, "Oh it's just a harmless little bunny isn't it?"
Thank you for posting this question, I'd like to make something that's not a stew too. I may start with lidia's suggestion, or ChefJune's. I'll be interested in how yours turned out so would love it if you post the result.
Pork belly
That is fantastic. You may consider slow roasting and using as a blanket.
I have a (much smaller) belly -- love how they spell it bellie -- from C-Mart braising in the oven at this very moment.
Help creating a weekend menu !
Not very specific but I like thinking of menu ideas so here are a few possibilities. When I've done a weekend in the woods I like roasting a chicken the first night for easy sandwiches the next day.
Oysters Rockefeller
Dates stuffed w/bleu cheese; wrapped in bacon & broiled
Beef carpaccio
Runny cheeses with baguette toasts
Chicken liver pate on toast points topped with jam
Caesar salad
Spinach salad w/warm bacon vinaigrette
Rack of lamb
Herb roasted chicken
Grilled swordfish
Veal piccata
Asparagus with lemon butter
Creamed spinach
Roasted cauliflower
Twiced baked potatoes w/cheeses eg, fontina, asiago...
Mashed red bliss
Farro with feta, currants, almonds; sherry vinaigrette
Bland crabcakes
Agree about dijon, lemon, salt and tabasco although I use red pepper. I also add some Old Bay.
Things you thought you didn't need but were wrong about, and things you thought you needed but really didn't
I'm still having a hard time picturing it. You should make a "Chow Tips" video - how to pit cherries using a paper clip. I'd watch that!
