s

smtucker's Profile

Title Last Reply

Fire at MuLan, Beauty's Pizza

I happened to be working nearby last week and all the plywood was down when I walked by. The space is almost completely empty; whoever was working in there was gathering the rest of the debris into a large pile. If anyone will be opening a restaurant in that space it is going to be a very long time.

Does anyone believe that whoever owns that land will reopen a one-story, Class C building, instead of taking this opportunity to build something with more income potential? This section of Cambridge is a pretty hot real estate market right now.

Either way, I am Mulan-less for a long time to come.

July 2015 COTM Announcement: The Cooking of the Eastern Mediterranean

Blythe, like everyone else, we will miss your "voice" in COTM. I have been through similar years: three times with my sister, once with me, and twice with relatives. I fed all of us for the treatment periods. If I can help you figure out how to keep up your energy with suggestions about diet, feel free to email me. My email address is in my profile.

All the best to you as you enter that medical vortex.

February 2012 Cookbook of the Month Companion Thread: Japanese Month

Japanese Grill, Green Cabbage Salad with carrot-ginger vinaigrette

This is a very simple dish, but really successful. Carrots, soy sauce, ginger, sesame oil, onions and rice vinegar are blended to make a dressing. The cabbage [local farm grown] is sliced thinly and soaked in cold water to crisp. After drying the cabbage, put it in a dish and drizzle the dressing over the top. Toss just before serving.

Jun 26, 2015
smtucker in Home Cooking
1

One-Crust Fresh Strawberry Pie- Anyone Seen?

When I was in High School, there was a Big Boy in or near Worcester. My friend would drag us there so he could eat a tuna salad sandwich or a Big Boy Burger and a piece of strawberry pie. I always thought that the pie had quite a bit of thickener in the strawberry and it was very sweet. But, I have never been a sweets person.

Jun 21, 2015
smtucker in Greater Boston Area

Best price on wild salmon?

The packages at Costco Everett are smaller than that. Lately they have been in the 2-3 lb range. As the cost per puns has gone up, the packages have gotten a bit smaller.

I wish the haddock packages would get smaller. Love to smoke it up for smoked haddock spread and Cullen Skink soup.

We need to start a buying club to split up some of the larger packages.

Jun 21, 2015
smtucker in Greater Boston Area

Best price on wild salmon?

Costco, Everett has had wild caught salmon for the past two weeks. As you can imagine, this is a seasonal item. I think it was priced at about $18.99/lb, but mostly I noticed that the price had gone up more than the actual number.

Jun 17, 2015
smtucker in Greater Boston Area

Your Best Dairy Free Dessert

Chocolate Sorbet with fresh berries, and almond florentines. I use the Gourmet Green book for the sorbet, and Ottolenghi cookbook for the cookies.

Jun 15, 2015
smtucker in Home Cooking

Spaghetti & Meatballs

I always forget about them. Good suggestion!

Jun 14, 2015
smtucker in Greater Boston Area

Anyone recognize this in Union Square?

This building has morphed a lot over the past few years and as others have said it is a training center.

Welcome to the neighborhood!!

Jun 14, 2015
smtucker in Greater Boston Area

Lunch near Ikea??

Check the Blinds to Go prices vs a Costco or even Home Depot. Our calculator told us that Blinds To Go was a total ripoff compared to our other options. This was three years ago, so things might have changed, of course.

The BlindsToGo in Everett is the same chain.

If you end up in Everett, East Somerville is very close by and has quite a few good options on East Broadway for your lunch.

Jun 14, 2015
smtucker in Greater Boston Area

Another CSA discussion?

Community Supported Agriculture

Mar 29, 2015
smtucker in General Topics

Cheesemakers, how does buttermilk added to whole milk make cheese?

acid

Mar 24, 2015
smtucker in Cheese
1

Spanish Cuisine Cookbooks

Breadcrumbs, Ah. EYB! I am one of those EYB founding members, so no issues getting there or saving this link to my profile. What a great idea! The recipes with Spanish names will be particularly helpful.

With list, possible Kindle purchases and internet searches, I should be able to find recipes that are similar to what we have eaten in tapas bars and restaurants.

Thank you all!

Mar 24, 2015
smtucker in Home Cooking
1

Ideas for using fresh brioche

Poached egg and some lemon marmalade. Some people like burgers on brioche. My preference with really special and fresh bread is to revel in the bread.

Mar 24, 2015
smtucker in Home Cooking

Spanish Cuisine Cookbooks

Such a generous offer Madrid (and yes we both live in that neighborhood), and how I wish I had the time to sit with you and go through your books. But, I am stretched for time until the moment I get on a plane.

My plan is to nibble my way across Andalusia, shop at the markets, and try to recreate the flavors I have enjoyed at the apartment. Then when we get to Valencia, repeat. Catalan cuisine is unknown to me, so it might be a bit harder there, but Pata has a nice idea above to give me a head start.

Looks like three kindle books [not my preferred "delivery" system) will give me what we need. I will wait until I am actually in Spain before purchasing. Sometimes the apartments have cookbooks in a back cupboard. And occasionally, the owner enjoys giving a cooking tutorial.

Mar 24, 2015
smtucker in Home Cooking
1

Spanish Cuisine Cookbooks

Sadly, my Spanish is missing in action. I had hoped to learn a bit more before we left, but it simply hasn't happened. But you do bring up an interesting idea... a Spanish cookbook in French.

Mar 23, 2015
smtucker in Home Cooking

Spanish Cuisine Cookbooks

For several years, I have put off a "grand" vacation for many reasons which I won't list here. Some personal news has required that I not wait any longer, and so in two weeks I am off for a 6-week adventure. Paris is no issue. I have cooked in France for years and years, and I know the cuisine intimately.

From there, we head to Spain. We will have apartments in Seville, Valencia, and Barcelona. Here I could use some assistance. I own the José Andres books [haven't actually cooked from them] but that is it. [Tapas: A taste of spain, and Made in Spain: Spanich Dishes for the American Tabl.]

For those more familiar with Spanish food and Spanish cookbooks than I am, are the Andres books worth the weight they would add to our luggage? Are there some other books that are more worthwhile? Are there books that are worthwhile but available in digital format so that they don't add weight?

I have one suggestion of "The New Spanish Table" by Brenzen which appears to be available as a kindle book. Other recommendation would be most welcome.

Many thanks!

Mar 23, 2015
smtucker in Home Cooking

Pommes Anna Sticking in Le Creuset

Do you have the stoneware or the cast iron version?

Mar 22, 2015
smtucker in Cookware

PC advise, please

Very helpful. Thank you.

Mar 22, 2015
smtucker in Cookware

PC advise, please

My experience with the Fagor mirrors yours. Which induction unit did you purchase to use with it so successfully? Love this idea!

Mar 22, 2015
smtucker in Cookware

February 2012 Cookbook of the Month Companion Thread: Japanese Month

The Japanese Grill, Swordfish [Salmon] Teriyaki

We had a beautiful piece of Scottish salmon and I wanted something a little different. You start by making the Teriyaki sauce; a simple combination of soy sauce, sake, mirin and a bit of sugar. This is brought to a boil and then cooled to room temperature.

The salmon is marinated in a bit of extra soy and half of the teriyaki for 15 minutes, before being grilled. Last night grilling was not an option, so I cooked it in a cast-iron pan with a bit of neutral oil.

While the fish is cooking, you flip it frequently and baste with more of the teriyaki. This was wonderful with some rice. The salmon was the primary flavor with a wonderful savory enhancement.

This is perhaps the fifth teriyaki sauce recipe I have tried, and the best one by far. I used a really high quality Mirin and organic sugar [an Andrea Nuygen tip]. I think the real difference was the use of sake instead of dry sherry or some other alcohol option.

We had a lot of leftover sauce so my daughter added a bit more sugar to it and made teriyaki Chicken breast, and it was equally good.

March 2015 Cookbook of the Month: GROWING UP IN A KOREAN KITCHEN by Hi Soo Shin Hepinstall

It appears that the library interloan system has broken down with the 100" of snow. Last month's book never showed up, and I saw no movement this month either. In response, I just bought the book. It arrived today, and I am really enjoying the first chapters.

The paper is really nice; rather soft to the touch. I am enjoying the narrative. Next up, the chapters with recipes. Since I have a comprehensive Korean market at the end of my street, I am not worried about finding ingredients.

Mar 04, 2015
smtucker in Home Cooking
1

Karl's Smoked Pork Chops (Kassler)

Which reminds me of their house-made liverwurst, which I get myself as a treat every once in a while.

Mar 04, 2015
smtucker in Greater Boston Area

Other uses for Salsa Verde?

How about using some of it as a sauce for some fish? Or, in swirl in a bowl of soup, such as potato or tomato?

Mar 04, 2015
smtucker in Home Cooking

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

Hannaone has create a thread here with pictures of the most common ingredients which is extremely helpful. I suspect that if you have an ingredient from the book that you can't figure out what to buy at your market, you could post, and someone would then post a picture for you.

The Dunlop books had great pantry pictures, which is how I overcame my "fear" of the Chinese market. Also gave me something to show the staff at the markets so that they could help me.

As to mild kimchee, at my store, the mild kimchee is the stuff that is made in house. In this case mild means a quick ferment, but it could also mean how much red pepper was used. The red pepper is easy to see; the ferment time less so, though the cabbage will be fuller the less fermenting it has done.

This has turned into a babble, but maybe something in there was useful.

Mar 04, 2015
smtucker in Home Cooking
1

Karl's Smoked Pork Chops (Kassler)

The weisswurst is astonishing with the Bavarian mustard. I serve with some warm sauerkraut and the obligatory pretzel. An almost perfect meal; a reward for making a Karl's run.

Mar 03, 2015
smtucker in Greater Boston Area

Karl's Smoked Pork Chops (Kassler)

I agree that the pork chops are not that salty, however, I will say that the level of both smoke and salt can vary slightly from batch to batch. We have never found them too salty.

Mar 02, 2015
smtucker in Greater Boston Area

potato flakes

Jacques Pepin thinks every kitchen should have potato flakes to thicken soups. Who am I to second guess him? I keep some Bob Mill's Potato flakes in my cupboard which I do use in soup, and as part of a rye bread starter.

I don't buy potato flakes that include anything besides dehydrated potatoes, however. It is astonishing how many flavored potato flakes are on those shelves.

Feb 27, 2015
smtucker in Home Cooking

Common Korean Ingredients

This is what I find at my local store. I believe that it is the same thing in a different kind of container. Can you confirm?

Feb 27, 2015
smtucker in Home Cooking

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

So sorry that you won't be joining us this month, but perhaps you can pop in once a while to review our notes and make suggestions when things don't go well?

I live within spitting distance of a wonderful Korean market, and shop there often. Looking forward to learning more about all the ingredients I see there but don't always know how to utilize. If nothing else, shopping for this month should be easy once I figure out what I need to get.

Feb 27, 2015
smtucker in Home Cooking
1