hotoynoodle's Profile

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When oven-roasting a chicken, how do you evenly brown the skin?

frequent basting means a very frequent opening of the oven door and quite frankly, to me, is an utter pita when i have a bunch of other things going on in the kitchen.

spatchcock and you will never look back.

air-drying the bird at least 12 hours, if not 36, will give a crackly crisp skin.

soy sauce or balsamic will caramelize and make the skin brown.

lastly, don't get obsessed with food photos from stylists and professional shoots. they have all sorts of tricks that have little bearing on taste or the real world.

about 10 hours ago
hotoynoodle in Home Cooking

Please help with dry brining and marinade injection!

what kind of injection? without salt it will taste "flat". are you using needles for pinpoint injection or else how are you doing it?

honestly, i wouldn't bother with the injections. if you bought a good quality turkey (sounds like you did) it should be ok to stand on its own. you could use an herb-infused compound butter under the skin, too, i guess, but man people do all sorts of backflips to make turkey taste like "something", lol.

about 10 hours ago
hotoynoodle in Home Cooking

Best North End Restaurant for Family

panza on hanover and the original il panino. neither get much love on here but i have had numerous good meals at both and the prices remain reasonable.

about 10 hours ago
hotoynoodle in Greater Boston Area

Please help with dry brining and marinade injection!

agree with gg. pick one technique or the other. both will be overkill and may result in an inedible bird.

VERY IMPORTANT!!! if this is your first bird, be sure it hasn't already been injected with a saline solution. it's very common for commercial birds.

about 10 hours ago
hotoynoodle in Home Cooking

Pre Pornographers dinner/drinks

foundation room has its own bar and bathrooms. no, you cannot see the stage from there, but it is an entirely different and better level of service from the staff in there.

i agree about not wanting to give hob any of my hard-earned money but it's the only venue into which some of our favorite bands get booked, so whaddya do?

Pumpkin Schmumpkin: What About Cranberries?

i've made this too, but with orange zest and pistachios. yes. always a hit.

1 day ago
hotoynoodle in Home Cooking

December 2014 Openings and Closings

according to the owner of cobblestone's (another local mainstay) 100+ restaurants have opened and closed downtown since he opened 20 years ago.

New Yorker in Boston for three days.

this q/a format sucks.

phooey on galleria umberto's even though it gets so much love on here. went on a recent friday because the line was not yet out the door. still took 30 minutes to get to the counter for a slice and an arancini. just. not. all. that. which is exactly what i remembered from my last visit 5-6 years ago. it is rock-bottom cheap, but man, i do not get the hooha about this place.

it seems extra silly to recommend a pizza place to somebody from nyc too. (full disclosure from a brooklyn-girl.)

op: where will you be staying?

Pumpkin Schmumpkin: What About Cranberries?

oh, dear, i think you mean "deconstructed", not "decomposed". ;)

December 2014 Openings and Closings

la boniche in lowell is closing after 26 years. 12/20 will be the last day of business. rumor has it the landlord is squeezing her out, but no confirmed word on a new tenant. that stretch of merrimack st. is a ghost-town now.

December 2014 Openings and Closings

is he expanding? or finished at tiptap and snake?

Authentic Mexican restaurant recommendations?

there is a particular poster who always talks about how so many mexicans work in kitchens so why don't we have more mexican restaurants? even though i spent 2+ decades working in boston restaurants and could count on one hand the number of mexicans with whom i worked, when i finally posted census data, he/she admitted his/her info came from kitchen confidential, lol. :o

help with roulade/swiss roll/sponge cake

yes, the japanese seem to really have a fondness for these. if you google "japanese cake round tower" you'll see some lovely displays.

Nov 24, 2014
hotoynoodle in Home Cooking

help with roulade/swiss roll/sponge cake

THANK YOU!!!

Nov 24, 2014
hotoynoodle in Home Cooking

Best recipes for homemade Christmas gifts

lol. small jars because you only know little fools? ;)

most frequent gifts for me to make include lemon curd (scottish style, made with honey instead of sugar)or the david lebovitz recipe for candied nuts that i punch up with a healthy dose of cayenne.

Nov 24, 2014
hotoynoodle in Home Cooking

Best recipes for homemade Christmas gifts

yes, lol, i have received some pretty wretched cookies too, but the people for whom i make home-made gifties all have eaten at my house so i know my getsures are not going in the bin.

the waste kills me. if you have every intention of tossing everything everybody makes you fake an allergy or some such. their effort and intention are not nothing. not to mention the food and the $$$$ going right in the trash. very selfish on the end of these phobic recipients.

Nov 24, 2014
hotoynoodle in Home Cooking
1

help with roulade/swiss roll/sponge cake

it's a fairly delicate cake so i'd hate to have some of it be dry? but good point about how quickly the whole thing bakes. the visuals are just so lovely on these.

Nov 24, 2014
hotoynoodle in Home Cooking

help with roulade/swiss roll/sponge cake

seriously? nobody? sadz. :( anybody have experience with baking japanese sponge cakes?

Nov 24, 2014
hotoynoodle in Home Cooking

Shelf life of Port and Sherry

hygiene-wise it is probably fine, as long as it remains soundly sealed. depending on the sherry it may or may not be worth drinking.

Nov 24, 2014
hotoynoodle in Wine

Best recipes for homemade Christmas gifts

there was a similar thread and some frequent posters claimed to never eat home-made food gifts NOR would they EVER eat at another person's home. am still scratching my head over that.

Nov 24, 2014
hotoynoodle in Home Cooking

Authentic Mexican restaurant recommendations?

i used to live in eastie, so am well aware of what's there. is "decent mex' what the op is looking for ?

taco el amigo is in waltham so outside the op's radius, as are whatever is in framingham and marlborough. and again, is "decent" where we want to go?

i think you're trying to paint with too broad a brush to prove a point that doesn't bear out your assertions. sorry.

Best recipes for homemade Christmas gifts

you make this at home?

Nov 23, 2014
hotoynoodle in Home Cooking

How to remedy a too strong bacon flavor in soup

add more squash, or a cooked potato or a bit of rice and puree. see how it goes, then adjust seasonings and liquids accordingly. basically, you need to make "more" soup to dilute the bacon flavor. it's hardly wasted, it just needs doctoring to your liking.

Nov 23, 2014
hotoynoodle in Home Cooking

Leftover Brown Rice?

house fried rice or add some veggie bits + eggs and make fritters.

Nov 23, 2014
hotoynoodle in Home Cooking

help with roulade/swiss roll/sponge cake

NOTE: i am looking for technique help, NOT a recipe.

i love making these as they are fast, versatile, do-ahead and a relatively light yet not overly sweet finish to a meal. my usual starting point is the joy of baking almond sponge roll.

http://www.joyofbaking.com/AlmondSpon...

today i fell down an internetz rabbit hole and found this sort of thing^^^

i found 2 techniques, one of which requires freezing each colored part separately to complete the design then layering the batter over. the 2nd calls for par-baking each colored bit for 1-2 minutes. anybody have satisfactory experience with this? seems like you'd have bits either under- or overcooked? is it a better visual that i should just skip in favor of superior texture and taste?

lastly, how different is the end product from the japanese sponge cake recipes vs. the french/italian versions with which i am more familiar?

TIA!

Nov 23, 2014
hotoynoodle in Home Cooking

Buttermilk vs. cream in a soup?

sweet potato/peanut makes me think coconut milk anyway + orange juice/zest if that's not already in there.

Nov 23, 2014
hotoynoodle in Home Cooking
1

Are there any good veggie burgers to be found in chain burger joints? [in the Boston area]

not really a joint, but hillstone is most definitely a chain.

not a chain, but the veggie burger at christopher's doesn't suck.

Authentic Mexican restaurant recommendations?

i don't put much stock in a chain given praise by the phantom gourmet. do you?

Authentic Mexican restaurant recommendations?

so a taco "joint" is now a mexican "restaurant"? as mentioned most of the tacqueria type places are owned by central americans.

most sushi places around here are owned/managed/cheffed by chinese and koreans so i don't know that anybody on this board is holding any of them up as paragons of "authentic japanese".

which japanese and mexican places fit your criteria for good-to-excellent as well as authentic?

Menu Advice - Mushroom and Pea Risotto as the Main

love the idea of a fennel salad before. another option is sliced oranges with anchovies, olives topped with excellent evoo and sea salt -- sweet, salty and a bit of umami from the fishies and olives.

with the risotto, and instead of leafy salad, i'd do something crisp, like a shaved brussels sprout salad, finished with pomegranate seeds and a very zingy citrus vinaigrette. you could include your pecans here. a shredded carrot salad would work too.

the risotto is very soft, rich and mildly flavored, so i'd want counterpoints to this, so more mushrooms or a smooth soup would not be the way i'd go.

assuming the risotto is cheesy too? so i'd go a different direction than a soft cake with cream cheese frosting for dessert. cranberry, apple or pear crisp? cranberry upside-down cake?

Nov 23, 2014
hotoynoodle in General Topics