davis_sq_pro's Profile

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Where are our T-shirts????

Wait--we can substitute other stuff for the shirts? Great to know!

I'll take a couple of ounces of Ossetra. THANKS!

Aug 16, 2014
davis_sq_pro in Site Talk

Where are our T-shirts????

Just yesterday I was wondering the same thing... Thanks for bringing this up.

Aug 16, 2014
davis_sq_pro in Site Talk

Top Chef Duel 8/13 spoilers Chung vs. Williamson

Hah, I thought that was one of the best lines in the episode :-)

Aug 15, 2014
davis_sq_pro in Food Media & News

Top Chef Duel 8/13 spoilers Chung vs. Williamson

Totally on target. This is really unfortunate as that episode (as well as the prior one) could have been really good and they were both rendered mediocre by overproduction, bad editing, and extremely shallow coverage of the kitchen action.

Aug 15, 2014
davis_sq_pro in Food Media & News
2

NY Times Review of Giada's Las Vegas restaurant. Ouch

She doesn't need you to EAT a lot. She just wants you to ORDER a lot.

Aug 13, 2014
davis_sq_pro in Food Media & News

NY Times Review of Giada's Las Vegas restaurant. Ouch

Gar-ba-je.

Aug 13, 2014
davis_sq_pro in Food Media & News
1

Fascinating cooking tips and advice

Interesting regarding the tomato sauce. I've used it in several batches over the years that were a bit too sharp tasting and it always did a great job for me. But I added it very slowly, maybe 1/2 tsp at a time to a two gallon batch. I wonder if you were heavy handed?

Another baking soda+onion reference is Modernist Cuisine at Home, which includes a recipe for pressure-caramelized onions. The baking soda is used there to raise the pH, ostensibly so that the onions will be able to caramelize under pressure even though it's a moist environment. The recipe did seem to mostly work, although the resultant onions were not quite brown enough for my taste and I felt like I'd expended a lot more time and effort than I do when just caramelizing on the stove.

Aug 13, 2014
davis_sq_pro in Home Cooking

NY Times Review of Giada's Las Vegas restaurant. Ouch

I don't care if the food is good or not; there are scores of other places in Vegas further up my list. But I'd love to know WHY she (her people?) felt the need to try this. Her brand is not about restaurants; it's about home cooking and home cooks. Would even her hardcore fans believe that she's actually stepped behind the line a single time?

Aug 13, 2014
davis_sq_pro in Food Media & News

Fascinating cooking tips and advice

Well apparently the baking soda does work, at least to some degree -- and with caveats...

http://www.seriouseats.com/2011/01/th...

Aug 13, 2014
davis_sq_pro in Home Cooking

Fascinating cooking tips and advice

I hate to be a downer but many of these suggestions ridiculous.

- Use self-rising flour every time you see flour + baking powder + salt in a recipe? No. Just no.

- Storing sour cream upside down will create a vacuum thereby eliminating bacteria? Science lesson over? Next time try some science :-)

- For soft cookies sub corn starch for baking powder? Sure, that's a great call for DENSE cookies...

... And that's as far as I got. Most of the others are things I wouldn't even consider to be tips. *shrug*

Aug 12, 2014
davis_sq_pro in Home Cooking

Difference between stovetop and baked macaroni and cheese? Recipes?

Yes, I've reheated it, and it behaves similarly to any other mac and cheese. Which is to say that it dries out and gets kind of weird in the fridge, and needs to be reheated with a bit of extra liquid.

In my experience M&C is not a great make ahead dish. If you let it cool down it congeals, if you keep it warm it gets mushy... Not an easy dish to keep anywhere near perfect, IMO.

BTW, best combo yet: 50% aged goat gouda (I used Cyprus Grove's Midnight Moon) + 50% parmigiano reggiano. Really shines when used as a platform for braised meat in a slightly sweet sauce. (Recently used it for SV short ribs with a fig gastrique.) The cheese is expensive, but well worth it for a special meal IMO.

Aug 12, 2014
davis_sq_pro in Home Cooking

Top Chef Duels

I believe that was revealed in the "Inside Iron Chef" or "Behind Iron Chef" or whatever the special was called that they showed a few years ago.

I really wish they would have stuck with the original Japanese format of making however many dishes you want, on the fly. (Wait--was that one actually on the fly?!?) Was much more interesting that way.

Aug 08, 2014
davis_sq_pro in Food Media & News

Top Chef Duels

Agreed. I'll definitely watch some of the episodes with people I'm interested in (e.g. Blais, Kristen Kish), but my TV time is better spent elsewhere. Based on what I saw last night I'd rather watch an episode of Chopped.

Aug 07, 2014
davis_sq_pro in Food Media & News

Advice for Eating Out: Don't Let Fools Run the Table

Nicely written and engaging, though not especially actionable. I hope Andrew Simmons will write for this site more often.

Aug 07, 2014
davis_sq_pro in Features

The Most Fabulous Candy Bar Ever

This is utter crap, John. You can do so much better.

Aug 07, 2014
davis_sq_pro in Features
1

Where to buy cachaca

+1 on Seleta. Definitely the best I've found in this area, and it makes an incredible caipirinha. The superpremium American market brands are overpriced and usually under-deliver.

Aug 07, 2014
davis_sq_pro in Greater Boston Area

Post under the post I'm replying to disappears...

I just replied to this post:

http://chowhound.chow.com/topics/9849...

And as soon as I hit the "POST" button, the post directly under it -- at the moment by cowboyardee -- disappeared from the screen.

Upon reloading the page, his post reappeared. I posted a second post to see if I could reproduce the issue, and indeed I could. So definitely a bug.

FireFox 31.0 running on Windows 7 SP1.

Aug 07, 2014
davis_sq_pro in Site Talk

Top Chef Duels

Ah, looks like Linda beat me to the slow camera post by about 11 hours. No surprise there :-)

Aug 07, 2014
davis_sq_pro in Food Media & News

Top Chef Duels

How super annoying was the slow camera effect they kept using?

Aug 07, 2014
davis_sq_pro in Food Media & News
2

Kickass Cupcakes Is Closed

Woo hoo! (Regarding the trend ending, not a business closing. But I was not a fan of that place anyway.)

Aug 07, 2014
davis_sq_pro in Greater Boston Area
2

Pie for Breakfast...

New favorite: Sugar Cream Pie

http://www.seriouseats.com/recipes/20...

Even better than as listed: Caramelize a few chopped up bananas with a bit of brown sugar and cinnamon, put that in the crust, and pour the cream mixture on top. Fruit makes it a healthy breakfast option!

Aug 06, 2014
davis_sq_pro in General Topics

When do you send a drink back?

In my experience it's generally not worth it to send it back. I've never gotten anything better and the cost of a drink is not worth the aggravation.

Recent example: I ordered a Corpse Reviver #2, which *was* on the menu of this place. It showed up, after a very long time, warm, in a chipped glass, and containing not even a hint of lemon juice. Pretty disgusting.

I mentioned the issues and the drink was whisked away. Not 30 seconds later it reappeared in front of me having been poured into a new glass, completely loaded with lemon juice (obviously unmeasured and just poured straight in), and with an ice cube floating around. Brilliant.

I cut my losses, had a beer, and we moved on to a different bar.

Jul 29, 2014
davis_sq_pro in Spirits

To Flame or Not To Flame the Orange Twist

I don't need a blind taste test. The first time I saw it done I was excited to try the drink and disappointed the moment it got near my nose. Several other attempts yielded the same exact result. I am quite certain I could tell them apart blind, with a massive head cold.

I don't agree with you that "some drinks benefit from flaming, some do not." I don't think any drink should be flamed, ever, unless you're a particular fan of the odor of petrol.

Jul 28, 2014
davis_sq_pro in Spirits

CHOW Reviews: Kyocera Revolution Series 7-Inch Professional Chef's Knife

Can you push cut toilet paper with your Kyocera?

https://www.youtube.com/watch?v=ozZF2...

How are you sharpening the steel blade?

Jul 18, 2014
davis_sq_pro in Cookware

Luxardo Maraschino cherries not at all worth the price

Seems to be there now.

Jul 09, 2014
davis_sq_pro in Spirits

Beer Cocktail with Watermelon and a Surprise

I tried a variation on this yesterday. I used 10oz of American wheat beer, 4oz of watermelon juice, and 1/2oz of Ferrand Dry Curacao. (I have Creole Shrubb but didn't bother pulling it out -- you're not going to taste the rum in 2oz of Shrubb when it's mixed with 96oz of other ingredients, as listed in this recipe.)

Made a nice and refreshing, very summery drink. I'll definitely repeat, so thanks for the idea!

Jul 07, 2014
davis_sq_pro in Features

I just bought a whipper :)

Instant infusions are pretty cool. Here's a link to a recipe for a very famous one, Bloody Mary-Infused Celery Sticks:

http://www.nytimes.com/2012/01/18/din...

Jul 04, 2014
davis_sq_pro in Home Cooking

At what temp do you roast a whole chicken?

"I've heard stories that some recommendations from the USDA are actually based not only on safety but on the cooking preferences of those who came up with the guidelines."

A brilliant example of democracy at work ;-)

Jun 29, 2014
davis_sq_pro in Home Cooking
1

PREVIEW DISCUSSION: Preview the new Conversation types

Two comments so far:

A) PLEASE darken back up the grays in the color scheme. We're veering off toward low-contrast land again and my eyes can't take it!

B) The Q&A style seems to have gotten a downgrade as compared to the Food Quests board: it's now impossible to leave a comment on an "answer." This means that any sense of conversation is out the window. Please re-add that crucial functionality.

Jun 25, 2014
davis_sq_pro in Site Talk
1

Does it make any difference if I season my eggs during cooking rather than after?

I thought Kenji at SeriousEats debunked the rubbery egg thing. Personally I like my dishes seasoned throughout so I always season before cooking.

Jun 25, 2014
davis_sq_pro in Home Cooking