davis_sq_pro's Profile

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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.

about 11 hours ago
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.

1 day ago
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

Pennypackers in Magoun Square,

I just tracked down this thread specifically to praise the porchetta sandwich. Definitely one of the top food truck sandwiches I've ever had. The pork was perfectly moist, juicy, and a bit fatty, with a nice helping of crispy skin. Served today on a fairly soft bread and accompanied by a peach mostarda, which was perhaps a bit too chunky (meaning, unfortunately, that its flavor didn't make it into every bite). I don't think my doctor would recommend frequent visits to this truck but for me it's absolutely a repeat.

Jun 25, 2014
davis_sq_pro in Greater Boston Area
1

At what temp do you roast a whole chicken?

If you use the exact same chicken every time and cook it in the exact same oven in the exact same pan, time is a great indicator... But for me, a thermometer is a far superior method as I know exactly what's happening -- and what's not.

I also think basting is a complete waste of time. But whatever works for you :-)

Jun 24, 2014
davis_sq_pro in Home Cooking
4

At what temp do you roast a whole chicken?

425 should be fine. Lower is fine, too. It really depends on what kind of outcome you're hoping for with regard to skin and meat textures, and there are numerous tweaks along the range between probably 250 and 450.

No need for a pan of water -- it won't help.

What's your current process and how are you determining doneness?

Jun 24, 2014
davis_sq_pro in Home Cooking

My Favorite Cauliflower

I do something similar to #1, but I roast on VERY low heat -- ~250 -- for an hour, then crank to 450, convection mode, for 10 minutes or so.

The low and slow roasting makes the cauliflower tender and slightly dries out the exterior. Then the high heat browns it. The nice thing is that instead of just getting the edges brown, the entire floret evenly crisps up.

Jun 24, 2014
davis_sq_pro in Home Cooking

Braising pork belly in pressure cooker: What is wrong?

If your meat is not well-marbled it's going to dry out under extreme heat. Just the nature of the thing.

I've not tried pressure cooking pork belly before, but -- via google searches -- it seems like a lot of recipes (e.g. for char siu) recommend 30 minutes. Going for 45, you might be passing right through the tender zone without even realizing it.

That said, these recipes are usually for pork that has been trimmed of its fat, and in your case you're trying to balance the fat texture with the meat texture, which creates an additional difficulty -- as you noted, the fat seems to be taking longer to hit the right point.

It also appears that this dish is usually braised in a normal pot, not a pressure cooker. Have you tried it that way? I wonder if the balance you're after is going to be too difficult to achieve under pressure.

Jun 24, 2014
davis_sq_pro in Home Cooking

Has anyone tried the chocolate chip cookie recipe posted on Serious Eats?

"why not just add a tablespoon or so of water after it cools to warm?"

Depends on how much control you want. Butter will continue to brown, and can even burn, for quite a while after you've removed it from the heat. So if it hits the point you're after you really need to stop the process. Usually I run cold water around the outside of the pan, which cools things very quickly.

In this case the ice cube is supposed to serve two functions, so I guess that makes sense. Personally I had no problems -- bit of foaming, which subsided with some swirling. Maybe a larger pan is in order? (I use a 3 qt, which is the smallest stainless saucepan I own.)

Jun 23, 2014
davis_sq_pro in Home Cooking

Has anyone tried the chocolate chip cookie recipe posted on Serious Eats?

Maybe they wanted to BAKE for their wives? You could read that sentence either way :-)

Jun 23, 2014
davis_sq_pro in Home Cooking

Food Quests, Again...

"We can't move things to or from the Food Quests board because of the Workshop formatting."

Would you be able to explain this limitation in a bit more depth (i.e. technical)? I don't understand why there must be a limitation here.

Are both forum types implemented in the same database, but on different structures? Or are things even further separated?

Note: I'm not trying to argue or question the limitation; rather my interest is professional curiosity, as I design databases for a living.

Jun 23, 2014
davis_sq_pro in Site Talk

Searching for Thai Iced Tea Recipes

No links are ever TRULY dead :-)

http://web.archive.org/web/2013100805...

(BTW, I said in another part that I'd report back after some experiments. A year later and I haven't done any experiments yet...)

Jun 23, 2014
davis_sq_pro in Home Cooking

Food Quests, Again...

I don't know how it's coded, but I can't imagine that it's all that different. You have a top-level message with a subject and content, and you have (potentially) lower-level replies and replies to those replies.

The data might live in a slightly different structure, but unless it's been ridiculously badly implemented, it should be an easy task to migrate between the two... at least, that's the way my simple mind sees it.

Jun 18, 2014
davis_sq_pro in Site Talk

Food Quests, Again...

But that's certainly a fixable technical limitation..?

Jun 18, 2014
davis_sq_pro in Site Talk

Food Quests, Again...

I knew that short ribs post reminded me of something...

https://www.youtube.com/watch?v=jT3_U...

Jun 18, 2014
davis_sq_pro in Site Talk

Food Quests, Again...

So I just popped into the Food Quests board -- quite by accident -- and decided to stick around for a bit. Posted a couple of very tongue-in-cheek responses to some of the "questions" that had no replies.

Not surprisingly, these replies were moderated right off... No big deal. But the real question is, why don't the mods move the base posts to somewhere they belong?

"I am on a Quest... to tell you not to eat rue?"
http://chowhound.chow.com/topics/978374

"I am on a Quest... to discover what short ribs taste like, prior to tasting them!"
http://chowhound.chow.com/topics/979555

"I am on a Quest... to find out how much four cups of clams weighs?!?! (In the shell? Raw? Steamed? W T F ?!?"
http://chowhound.chow.com/topics/978294

"I am on a Quest... to figure out how to use Google Maps??!?"
http://chowhound.chow.com/topics/977741

... and the list goes on and on. These posts are more of a joke than my replies, and there are better places for all of 'em.

And the board itself is a joke. Kill it. With fire.

Jun 18, 2014
davis_sq_pro in Site Talk
6

WD-50 Closing on LES/NYC

Ah that is really too bad. I only visited once but had a very good, very memorable meal there. The dessert courses, in particular, were quite possibly the best I've ever had. Glad to have been able to experience it and I look forward to sampling whatever Dufresne does next.

Jun 18, 2014
davis_sq_pro in Food Media & News

On the prowl for saltenas

I'd totally forgotten having tried these last year, and the same exact thing happened. Lucky for me, too: I was trying to get my six year old to take the first bite, and she refused, so I got burned rather than her. Those things need to come with warning labels or something!

I should note that the same thing also happened the first time I tried XLB. But in that case I was much happier with the outcome and went back for many, many more...

Jun 18, 2014
davis_sq_pro in Greater Boston Area

ice cream stand?

I did it this afternoon. In short: Excellent flavor, as expected. A bit too sweet, maybe a bit too chunky. I'll give it 8/10, with simple room for improvement.

The person manning the counter didn't hesitate for a moment when I asked for the frappe, so I assume it's a common enough option.

She used one squirt each of two different kinds of syrup, but I was busy trying to control my two year old and I didn't get a chance to ask what they were. The frappe was delicious, but if I get it again I would ask for two half squirts, or maybe even just one half squirt of syrup -- the sweetness was a bit overwhelming.

Chunk-wise, a lot of the baklava didn't break down, and settled to the bottom of the cup. This made it necessary to work with the straw a bit when drinking, which I didn't mind, but my child did not appreciate (although he was definitely a fan of the frappe, albeit less so than I was). The bonus came at the end, when we ate the remaining large milky chunks with a spoon.

Definite repeat -- with less syrup, and maybe asking for a bit more thorough blender work.

Jun 14, 2014
davis_sq_pro in Greater Boston Area

Has a tech entrepreneur come up with a product to replace our meals?

Wow, Rob Reinhart is just terrible at giving interviews. If he wants this thing to last he needs to hire a marketing person, stat, and let him or her talk to people like Colbert...

Jun 12, 2014
davis_sq_pro in Food Media & News

Averna Cream

I have no idea what the advantage is either. Is it in fact simply the same formula as usual garden-variety Averna, with some added cream and (I presume) stabilizers? Or could it be a slightly different thing altogether?

I can't remember exactly what Meletti tastes like but bitters ice cream is a good idea in any case. I've been wanting to do an Angostura one for a long time.

Jun 12, 2014
davis_sq_pro in Spirits

Averna Cream

I'm not sure how long this product has been in existence, but I just learned of it yesterday when I saw it advertised on the side of a delivery truck.

I can't say that I'm a fan of cream liqueurs in general, but I am an Averna fan and so this product is rather intriguing. It also strikes me as potentially absolutely disgusting. It's an interesting balance.

Anyone try it? Thoughts/reviews? I've been able to find absolutely no mention of it on any of the drinks blogs I follow, which is a bit odd.

Jun 11, 2014
davis_sq_pro in Spirits

ice cream stand?

Thanks for the reminder about the baklava ice cream! That stuff is just insanely good. And I'm usually not a fan of ice cream with chunks of any kind.

Actually I wonder how that would be in a milkshake? (Er--frappe!?) I think I might have to explore that option very soon.

Jun 09, 2014
davis_sq_pro in Greater Boston Area

Mexico in Three Regrets

Great piece, Mr. Birdsall! One of your best ever, I think.

Jun 08, 2014
davis_sq_pro in Features
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