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smtucker's Profile

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An Open Letter to Chowhound re: the new format

Well reality is "self-professed" experts. Some of the most adamant posters are the ones whose answers make no sense.

about 6 hours ago
smtucker in Site Talk
1

Pepes Pizza coming to Boston

It would be interesting to actually test this theory. Not with a briefcase of course, but with a pre-made fresh Costco pizza, or a pizza assembled by Pini's, or any one of the other middle-of-the-road pizzas. Would baking these other pies in Regina's Thatcher Street oven produce something dramatically better? I have no idea. In the name of science, I would be willing to do a blind taste test.

about 7 hours ago
smtucker in Greater Boston Area

August 2014 COTM Announcement Thread

Yes because it is simply the wrong icon for the job. I do this for a living.... maybe I am not the best UI designer in the world, but at least I know to use universally recognized icons for universally recognized information.

In fact, the icons are the weakest part of the changes over the past week.

about 7 hours ago
smtucker in Home Cooking

Your Giant American Refrigerator Is Making You Fat And Poor

So here is my math. Every year I buy two lambs... I get the whole lamb including cuts that are not available at a standard supermarket, but might be available from my local-source butcher.

I pay $3.50 per pound for this lamb plus the cost of butchering, for a grand total of $3.61 per pound. This lamb is pasture raised, enjoys hanging out with his buddies, is given free range of the farm, and then feeds my family.

At the local-source butcher, the only place that I know that sells pasture raised animals, the "cheap" cuts start at $16.00 per pound. The "quality" cuts can be as high as $29, and sometimes higher. Since they sell whole animals, they don't butcher until the original animal has been completely sold, so I never know what cuts might be available. My freezer costs me $2.75 a month to run during the summer, less during the winter. I don't pay extra for the space that the freezer uses since I own the whole house either way.

So, two lambs from the farm directly, stored in my own freezer costs me $610.60 per year [overestimating the electricity, not accounting for any mortgage costs] while buying from my local-source butcher, if I average to $20/lb, would be $3,200 per year.

But the best part is, the meat is fabulous!

1 day ago
smtucker in Food Media & News
1

Where to buy unsweetened shredded coconut near Ball Square

There is a larger Indian store on Broadway, fairly close to the McGrath intersection called Taj Mahal Desi Bazaar. I haven't actually shopped there, but they might be worth calling. Not too far from Ball Square.
Taj Mahal Desi Bazaar
274 Broadway
Somerville, MA 02145
(617) 764-3362

1 day ago
smtucker in Greater Boston Area

August 2014 Openings and Closings

Not just yet.... but I am really ready.

2 days ago
smtucker in Greater Boston Area

Is anyone going to boycott Market Basket?

However, if she sold her 10% to Arthur T, it would be over and done. Clearly, she wants to cash out which is why she went with Arthur S last year.

2 days ago
smtucker in Greater Boston Area
1

Is anyone going to boycott Market Basket?

Oh!!! Can we send her homemade cookies as a bribe?

Jul 29, 2014
smtucker in Greater Boston Area

Your Giant American Refrigerator Is Making You Fat And Poor

That is a very poorly designed argument.

First off, there were some extremely generous Federal rebates for trading in those old energy guzzling fridges over the last four years. If your fridge is guzzling that much energy, it would have been a good idea to take advantage of those offers.

My refrigerator is filled with the good stuff. The vegetables, the huge heads of lettuce my local farmer grows, the things I pickle when the height of the season occurs. None of this makes me fat. The freezers are filled with the whole lambs and pigs I order yearly, along with homemade sausages, stocks made from carcasses, and extra meals for those nights we don't want to cook. I admit that there is one pint of vanilla ice cream in there. It is peach season after all!

This is just another example of someone who has done no research spouting off based on their own habits. Not mine.

Jul 29, 2014
smtucker in Food Media & News

Where to eat near the Doubletree?

Also be aware, that an awful lot of Boston restaurants have their bathrooms at the back of a kitchen or down some stairs. When my wheelchair-weilding cousin comes to visit, we always call to ensure that this modern convenience will be available for him.

Jul 29, 2014
smtucker in Greater Boston Area

Is anyone going to boycott Market Basket?

Boston Globe is reporting that all offers have been withdrawn with the exception of Arthur T's. The board met again last night. Negotiations continue "24/7." None of us can do much at this point except wait for a bunch of rich folks to negotiate and decide if I get "my" store back.

Pained me to buy some staples elsewhere this week. More money; less quality.

Jul 29, 2014
smtucker in Greater Boston Area

Toronto Foodie Visits Boston

For La Brasa, take the orange line to Sullivan Square and walk the half mile into Somerville, walking under I93, or take the 90 or 101 bus to the stop at Glenn and Broadway in Somerville.

Jul 29, 2014
smtucker in Greater Boston Area
1

August 2014 Openings and Closings

Maybe this will be the month that Zoe's emerges from the collapsed cascade.

Jul 29, 2014
smtucker in Greater Boston Area

What the hell is with this new useless feature 'flag' which does not allow us to reply to a post?

Flag and its predecessor report have been part of this site for a very long time. It is a useful feature for contacting the Moderators for all sorts of reasons.

We use this to create COTM and DOTM sticky threads. We use it to report spam, personal attacks, and to ask to have a bungled post removed.

Jul 29, 2014
smtucker in Site Talk

What julienne peeler do you recommend?

I have the Kuhn version. It does what it is supposed to do well, creating long, skinny, matchsticks of carrot. However, you are left with a pretty large chunk of carrot that can't be julienned. That amount is of course, the same height as the height of the tool's head.

I only pull this out when I am making a Vietnamese salad, or Malaysian pickles, or some other item where the presentation is critical. And then I munch on the hunks of leftover vegetable while I finish preparing the meal.

The tool can slip, but you only make that error in angle once, after washing off your damaged knuckles.

Jul 29, 2014
smtucker in Cookware

My Chowhound Wedding

Congratulations! What a lovely set of pictures. Thank you so much for sharing.

Jul 28, 2014
smtucker in Home Cooking

ISO Raw Peanuts

They are still nice. They just won't sell us the peanuts! Did they indicate that they would sell you 25lbs? If so, should we get a group together to divide a large bag?

Jul 28, 2014
smtucker in Greater Boston Area

ISO Raw Peanuts

In fact, Superior will only sell them wholesale now. Refused to sell me that 25lb bag without a wholesale account. I was crushed when they made that change.

Jul 28, 2014
smtucker in Greater Boston Area

Gazpacho question

Sounds like you have the basis for a wonderful gazpacho, modified to your own preferences. Enjoy!

Jul 28, 2014
smtucker in Home Cooking

Gazpacho question

I don't cook the tomatoes at all. I throw some tomatoes, shallots, salt, garlic [not too much] and cucumbers into a blender and blend. Then I add some fresh basil leaves and some sherry vinegar and pulse a few times. Taste, adjust, enjoy.

For company, I will drizzle some olive oil in as well.

I do realize that peppers would be a common addition but I think bell peppers are nasty, so I don't.

I just did a google search and out of my first five hits for "recipe gazpacho" only one uses tomato juice.

Jul 28, 2014
smtucker in Home Cooking

Quiet dinner near Northeastern

If quiet and comfortable is the primary concern, over value, you might see if you can eat at the MFA without paying the admission charge. Bravo seems to be a spot that people enjoy when they really want to have a conversation while eating foods that they recognize.

Jul 28, 2014
smtucker in Greater Boston Area
2

New Cookbook: Pickles, Pigs and Whiskey

Is this book similar to Smoke & Pickles, sort of new American Southern fare coupled with non-regional ingredients, or more straight forward Southern fare with Southern ingredients?

Or something altogether different?

Jul 28, 2014
smtucker in Home Cooking

If refrigerating tomatoes is supposed to be verboten, then what of gazpacho?

I make my gazpacho and minutes later I am eating it. I don't chill it at all. Is it really better cold than with the warmth of the sun still in the tomato?

Jul 27, 2014
smtucker in General Topics

Re-seasoning my cast iron - HELP!

Friend chicken.... that is rather funny in a perverse way. Obviously, I did mean fried chicken.

Jul 27, 2014
smtucker in Cookware

Re-seasoning my cast iron - HELP!

I think that crisco is a miss, to be honest. Something is stabilizing that stuff and I doubt it is the best way to get a nice patina on your pans.

If you are not a vegetarian, and your religion doesn't forbid eating pork, I would start making your bacon in your pan. Early on, you will need extra fat in the pan to prevent any sticking. Another great way to get your pans pores conditioned is friend chicken. Three times with each of these, and you will see a huge change in your patina.

I have never had that sticky problem since I started using the pans to season instead of following all the "rules" out there.

edited to add: why is this thread in Food Media now?

Jul 27, 2014
smtucker in Cookware

Nominations Thread: Cookbook of the Month August 2014

Oh look... they have changed the word to FLAG. You select that, and you are given some choices. I always selected other. And then wrote my note.

Just checked.... it still works that way.

Jul 27, 2014
smtucker in Home Cooking

What happened to the threads that used to be "saved" at the top of the Home Cooking Board?

Why no. An i in a circle is universally known as the information icon. The stickies aren't information; they are more akin to 'selected', 'highlights' or, 'of interest.'

This is a basic user interface fail.

Jul 27, 2014
smtucker in Site Talk
2

An Open Letter to Chowhound re: the new format

Okay. Enough with the developer bashing. In my world, a successful project is one where the client pays the bill and then doesn't need me again until the next major browser updates appears or their business grows and they need more functionality. I don't make my living milking one client over and over. I make a living satisfying clients, developing projects on time and on budget. And then they recommend me to other companies, and I do it over and over.

Jul 27, 2014
smtucker in Site Talk
1

Nominations Thread: Cookbook of the Month August 2014

To create the sticky thread, first you create it, and REPORT your new post to ask the Moderators to make it a sticky. I also found that I had to remind them to remove the one that it was replacing. That is it!

Jul 27, 2014
smtucker in Home Cooking

You Are My Gyro: Mindblowing sandy at Ma Magoo's

The Greek Corner has trouble with consistency. Some days that gyro sandwich is just perfection; and then other days it is just not. In my perfect world, it would be the former every time.

Jul 27, 2014
smtucker in Greater Boston Area