hotoynoodle's Profile

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How to deal with incorrect credit card charge?

you realize how long it would take and how many tables a server would need for this $1 here and there to add up? people make mistakes. especially if in a rush.

about 9 hours ago
hotoynoodle in Not About Food

49 Social?

meh food?

about 9 hours ago
hotoynoodle in Greater Boston Area

I think I saw a mouse in frying pan....throw out or clean it?

you may find your little field mice adorable but city mice live very different lives. not to mention if they are IN the op's apartment they are dropping feces and urine everywhere they scurry.

about 10 hours ago
hotoynoodle in Not About Food

I think I saw a mouse in frying pan....throw out or clean it?

omg. that image will haunt me in my sleep.

about 11 hours ago
hotoynoodle in Not About Food

I think I saw a mouse in frying pan....throw out or clean it?

"about to happen"? she already has mice and has spotted them numerous times. however, she is a tenant. the onus is on the landlord to exterminate.

about 11 hours ago
hotoynoodle in Not About Food

September 2014 Openings and Closings

and abby lane is awful mediocrity.

about 12 hours ago
hotoynoodle in Greater Boston Area

Bar Boulud

we tried going last friday but they stop serving at 10:00. on a friday. in a hotel. >:/

about 12 hours ago
hotoynoodle in Greater Boston Area

All-purpose red and white wines for cooking vegetables

up-thread i mentioned the problematic oak on both cheap chards and cabs.

about 12 hours ago
hotoynoodle in Home Cooking

All-purpose red and white wines for cooking vegetables

barnivore only lists about 2800 wines? out of how many hundreds of thousands?

i typed in a few wines that i know are vegan and they are not in the database.

good starting point though, i guess.

about 12 hours ago
hotoynoodle in Home Cooking

All-purpose red and white wines for cooking vegetables

i am a sommelier and will tell you that fining with egg whites and fish bladders are no longer all that common anyway, nor are they "added" to the wines. think of it like using an egg white raft to clarify stock for consomme. it collects the sediment and it is then all discarded.

other animal products are not used.

about 12 hours ago
hotoynoodle in Home Cooking

Chicken liver pate with hearts?

i regularly make beef and lamb hearts but they are quite different than chicken hearts. for the latter i use lots of acid + herbs. copious amounts of lemon juice with fresh herbs and garlic for at least 24 hours. they still come out pretty chewy. :)

personally, i'd enjoy them on their own instead of adding them to pate.

1 day ago
hotoynoodle in Home Cooking

Chicken liver pate with hearts?

have you cooked chicken hearts before? unless you marinate them in acid for at least 24 hours they can be pretty chewy if just pan-fried.

i like them, they just require more advance planning than livers.

1 day ago
hotoynoodle in Home Cooking

All-purpose red and white wines for cooking vegetables

are you vegan? some wines use animal products (egg white or fish bladder) to clarify the end product, which is why many vegans avoid wine.

1 day ago
hotoynoodle in Home Cooking

Sending a healthy (ish) gift basket or snacks to hospital staff?

well, they are making baskets for looks and have little consideration for flavor or seasonality.

op: congrats on the baby!

All-purpose red and white wines for cooking vegetables

it may just fade away, and "go stale", or it might oxidize and become thoroughly unpleasant -- even to a novice drinker.

the problem with bargain chards and cabs is they often have clunky, cheap oak treatments that can throw a flavor monkey-wrench into recipes. the producers often just toss oak chips and shavings into the juice to compensate for the lack of taste from the cheap, bulk grapes.

Sep 28, 2014
hotoynoodle in Home Cooking

All-purpose red and white wines for cooking vegetables

i see women buying these little 4-packs all the time so assume they are affordable.

Sep 28, 2014
hotoynoodle in Home Cooking

All-purpose red and white wines for cooking vegetables

gah. all the damn typos. "bordeaux".

Sep 28, 2014
hotoynoodle in Home Cooking

All-purpose red and white wines for cooking vegetables

dry sherry from spain --fino (refers to the dryness level so is not a brand-name)-- will be most versatile for cooking. tio pepe and emilio lustau are both easy to find and inexpensive enough.

do NOT buy cream sherry, like harvey's bristol cream.

sherry also adds dimension to lobster bisque.

Sep 28, 2014
hotoynoodle in Home Cooking

All-purpose red and white wines for cooking vegetables

mushrooms and sherry pair very well cooked together

All-purpose red and white wines for cooking vegetables

"The lower the alcohol percentage, the sweeter the wine. Keep that in mind when choosing cooking wine."

~~~~~~~~

not a universal truth, sorry and a statement that can be very confusing to someone who knows nothing about wine. vinho verde is typically very low abc -- 9-12% -- and is quite dry, whereas port can run an abc of 19-22% and is very sweet. most decent red brodeaux are about 13-14% abc, and made dry, whereas many knock-you-on-your-ass california zins or australian shirazes push the envelope towards 16% and can be offensively cloying.

to up the abc of a wine some producers add sugar throughout the fermentation to keep the yeast going, when it would naturally quit around 13-ish%.

Sep 28, 2014
hotoynoodle in Home Cooking

Leftover Pumpkin Purée

what are you trying to make? you can freeze the pumpkin btw.

Sep 27, 2014
hotoynoodle in Home Cooking

All-purpose red and white wines for cooking vegetables

once wine is exposed to air it will begin to oxidize so it degrades. it absolutely does not improve. you can slow this by refrigerating the wine, but the wine will still only be good for a few days.

there are certain vegetables like asparagus and artichokes that have compounds that totally clash with many wines, making them taste metallic.

these kinds of threads always break down into sides claiming 2 buck chuck is just great and others swearing they only cook with vintage barolo. :(

do you want to learn about wine or just start cooking with it? if the former find a good local wine shop that offers free tastings. if just the latter, i'd still go to the shop and tell them what you want to cook and your budget.

personally, i'd most often recommend a cotes-du-rhone for cooking red or a sauvignon blanc for your white. brands will depend where you live though.

Sep 27, 2014
hotoynoodle in Home Cooking

Caviar and white chocolate question

the guardian link uses sevruga caviar. cheap supermarket caviar is pretty terrible stuff.

Repairing a frozen pie crust: An admission from the dark side

crustless quiche?

Sep 27, 2014
hotoynoodle in Home Cooking

need seafood

prezza in the north end is fantastic, but is not strictly a seafood place.

daily catch is good, but i feel like the menu hasn't changed in at least 25 years. neptune and icob are much more dynamic and the chefs reach further.

Help - low-carb LOW BUDGET diabetic-friendly meals?

look for shoulder or butt. way way cheaper than pork loin.

Sep 26, 2014
hotoynoodle in Special Diets

Beetroot party snacks?!

you're being too literal here. millefeuille will only refer to pastry, but napolean is being used to name something that is here more like a terrine.

op: beet tartare:

http://food52.com/recipes/27099-beet-...

Sep 26, 2014
hotoynoodle in Home Cooking

visiting Boston after 8 years!

except that weekends at rino's can mean a 3-4 hour wait. nothing is worth that.

need seafood

no need to dig for the sox. they did that all by themselves this year.

if you want to try daily catch just go early. they do turn the tables quickly since the place is so tiny. you'll have no problem catching the puck drop. just realize it is totally not in the league of icob or neptune.

ISO north-of-Boston stores with extensive wine selections

i have gotten some good close-out deals up there, but it can be a challenging experience for many shoppers since the store staff is mostly clueless, unlike in a good wine shop in the boston area.