Churrasco research help needed

Chowhounders -

I'm writing an article on Argentine grilled beef w/ chimichurri, and am hitting NYC for one day this weekend to hit up a few choice places. If anyone has any suggestions for the top 3 or 4 places to try, I'm all ears. I'm assuming Queens is the way to go, but Manhattan recommendations are welcome too.

I'm also interested in Nicaraguan-style versions, so please include ideas for that as well, if you have any.

Thanks
aj

dikaryon in Outer Boroughs

Coast Cafe Cambridge

CC is in my neighborhood, and thus our go-to place for some good chow. But here is the deal with them: they close early (9PM), and if you place an order near to the closing hour, you will get burnt/overcooked chicken, guaranteed. I don't know if its because they keep some precooked stuff on hand to double cook in a pinch, or because the oil is just worn out by then, but it's a real drag to get home to find it that way, especially since they'll be closed by then, so there's no complaining. On the other hand, if you order mid-day, or at 7PM, it is superlative fried chicken, as good as it gets.

dikaryon in Greater Boston Area

Good source for whole grains for bread?

Yes, I'm looking for WHOLE grains, in case there was any confusion, and ideally I'd like to find those grown in MA or New England.

I have come up with a few leads in the meantime myself:

For locally grown grain, the closest place I could find was Upingill Farm, in Gill, MA (413-863-2297). I spoke to Cliff Hatch, the farmer, yesterday, and he says that right now they have Hard Red (~12% protein) and Soft Red (4-6%) wheat berries available, from last year's crop. The new crop of Hard Red will be ready in the next few weeks. They should also have Hard White and Spelt next year. All of their grains are organically grown.

For local shopping, I found OG Hard Red WB in the bulk dept at Whole Foods on River Street, OG Rye at Harvest in C. Sq. I'm still looking for Hard White WB.

dikaryon in Greater Boston Area

Good source for whole grains for bread?

I recently bought a grain mill to try my hand at making my own flours for baking bread, and want to know where to get bulk grains in the Cambridge/Boston area of good quality and at reaasonable prices. I went to Harvest in Cent Sq, but all they had at the moment were rye and soft summer wheat. I'm sure I can ask them to special order anything I need, but I wondered whether anyone on Chow Boston had any other suggestions for where to source good grains around here. I'd be particularly interested in sources for locally-grown grains.

Thanks in advance for any tips.

dikaryon in Greater Boston Area

Raw milk from JustDairy.org?

Anyone on Chowhound have experience with the raw milk coop at JustDairy.org?

I was going to sign up for this, but the $15/week membership fee seemed like a deal-breaker, especially since the milk is already $6/gallon. I don't mind paying a premium for local, organic, free-range, etc. but for the average household that probably doesn't drink more than one or two gallons of milk/week, $14-22/gallon seemed kind of over the top.

dikaryon in Greater Boston Area

New York Pizza

Armando's in Huron Village is the best I've had locally, and I've lived in NYC and Boston both. I tried Bostone and found it greasy and not so flavorful. I liked the size of the slice they give you and the price, which took me back to my days at Columbia U and Coronet Pizza.

dikaryon in Greater Boston Area

A shoutout for Dok Bua

That's a bummer. Super 88 has a great selection, but there is no rhyme or reason, and nobody that speaks English and/or knows where things are located to get help from if you can't find that one thing. (e.g. Thai yellow bean paste/sauce.)

There used to be a good Thai grocer in Brighton next to Grasshopper, but I think its closed now.

dikaryon in Greater Boston Area

A shoutout for Dok Bua

Does Dok Bua still sell Thai groceries? Im tired of combing the aisles of Super88 for specialty items. If not, where now is there a real Thai grocery store in the Boston area?

dikaryon in Greater Boston Area

"Reusable" cheese cloth?

New England Cheesemaking Supply: http://www.cheesemaking.com/

They have what you need.

aj

dikaryon in Cookware

Any Poutine In Boston?

All Star Sandwich Bar has it. I know 'cause I had no idea what it was when I read the menu for the first time last week. Didn't, but plan to, try it.

A

dikaryon in Greater Boston Area

Looking For Knife Suggestions

I just bought the MAC MTH-80 MAC Mighty Chef 8" knife based on the recommendation at http://www.cookingforengineers.com/article.php?id=129&title=Chef's+Knives+Rated and I am very happy with it so far. It is super sharp, has a nice weight and feel in the hand, and is a good size. It's additional heft, curved blade, and longer length, along with its dimples, make it like a santuko-style chef's knife.

dikaryon in Cookware

NON-ultra-pasteurized milk in Boston area?

Luther -

You are right about that, and I should have mentioned it. Harvest has sucked for years, with crappy produce, lackadaisical service, and ridiculous prices. (The old Allston Harvest was a different story.) They DO carry rennet, which is the one and only reason I was there today. Thanks for the heads up about TJs and WF.

A

dikaryon in Greater Boston Area

NON-ultra-pasteurized milk in Boston area?

Hounds -

I'm looking to make some homemade mozz, and a quick trip to Harvest in Central Square (my neighborhood) for milk showed that plain old regular pasteurized milk is hard to come by these days. They had a few brands, but only one, Garelick, did not say it had been ultra-pasteurized (UHT). UHT milk does not curdle well, and cannot be used to make cheese. And just because a milk is not labeled as such does not mean it hasn't been ultra-pasteurized.

It seems like most milk producers in the area, organic or otherwise, sell both regular pasteurized and UHT milk, but not all stores carry both. Anyone know which brands I should look for, and where?

Thanks
A

dikaryon in Greater Boston Area

Recommended pressure cooker?

While old-fashioned, rocker-style pcs (Presto et al) are easily found at thrift stores and can be made to work just fine with new gaskets or seals, modern ones are worlds easier to use, and well worth the money. Pressure is pressure, but ease of use and safety are ease of use and safety too.

We love our Magafesa, but replacement parts are hard to find for some reason. Cooks Illustrated recommends the Fagor Duo 8 QT, which can be had for about $100 (see Amazon). Once you reailze how useful a pc will be in your kitchen, you'll know it was money well spent.

A

dikaryon in Cookware

Using foil to protect phenolic knobs on enameled cast iron?

I've never removed my Le Creuset knobs, and I've "never had any issues myself" either. I have placed the pot in a 450F and greater oven many times, without any problems, or any changes in appearance or feel of the knob itself.

YMMV.

A

dikaryon in Cookware

cleaning a wood cutting board after making bread

I used a Silpat Mat instead of the towel, making both placement of the dough in the pot and cleanup a snap. And I covered the dough (for 2nd rise) with a loose layer of plastic wrap, then a towel.

AJ

dikaryon in Cookware

How do I test a new kitchen scale, and do you like this Salter?

Simple:

Measure 1 liter water, which should weigh 1 kilogram. (1 cup = 250mL) Of course to do this correctly you'll also need an accurate measuring cup or graduated cyclinder.

Keep in mind that this type of scale is not really accurate below 2 grams, so it might be a little off even when working correctly.

Best
A

dikaryon in Cookware

Best popcorn popper uses least oil or butter?

Whirley Pop all the way (that's the one KA has for sale). Once it's seasoned, you really don't need to add oil again, though it the seasoning sticks better to the kernels if you add a tsp or so with each use.

d

dikaryon in Cookware