davis_sq_pro's Profile

Title Last Reply

Professor develops synthetic alcohol

Hm, sounds way too good to be true. There must be some side effect or catch they're not mentioning. (Or perhaps April 1 came early to the UK this year.)

1 day ago
davis_sq_pro in Spirits

Californian Burritos

Did you try the beef cheek tacos?

Top Chef Boston – Ep. #12 – 01/21/15 (spoilers)

Originality wasn't the goal of that challenge.

Bread + Butter Pastries: Excellent

The TJ's ones aren't even remotely similar to the ones at B+B. I'm not sure which is more authentic (I'd assume B+B), but whereas the B+B ones were thick and puffy, with a focus on the pastry, the TJ's ones are thinner, denser and more focused on caramel. They're actually pretty tasty for what they are, but they're certainly not a stand in for what B+B sold.

Edit: I see upthread that Allstonian mentioned that the Queens Pastry was not in fact an authentic kouign amann, but rather a variation created by Lee Napoli. In any case, I'll certainly miss it.

Top Chef Boston – Ep. #12 – 01/21/15 (spoilers)

Better than the drip of sweat they always show falling from George's nose right into the food he's prepping. Ew.

Top Chef Boston – Ep. #12 – 01/21/15 (spoilers)

He made coq au vin, didn't he? No Asian slant there, even though Mei, I think, introduced some Chinese influence into her dish in that challenge.

That said, George was 100% correct IMO, when he said something like "I smell coconut milk...Gregory is playing it safe." He has certainly made far more curries than anything else this season.

Bread + Butter Pastries: Excellent

Damn it! Where will I get my kouign amann fix now?

Any good eats in Malden?

What's not fair? I personally find that it feels a bit rundown. And it's a fact that the school district isn't top notch. (It's ranked 293 out of 316 districts in MA.)

I should point out that I've never felt anything but perfectly safe walking around at any time of day or night. So it's not dangerous rundown, just rough around the edges rundown.

I used to live there too -- and I was, likewise, quite happy there -- but it's definitely not without its caveats. I like the town a lot, have lots of great memories from there, and have high hopes that it will continue to improve.

And on the topic of food, to add to your list of new(-ish) places of note: Oppa's (fairly solid Korean), Mystic Station (decent pub food, good beer selection).

Edit: And 99 Market is apparently now open, although I've yet to visit. http://chowhound.chow.com/topics/9983...

Any good eats in Malden?

Yes--Malden's food scene has, IMO, picked up in many, many positive ways since this thread started. As a Melrose resident I regularly drive over to Malden to eat.

... BUT that's just food. Depending on your situation you may not actually want to live there. In my opinion the town still has a somewhat rundown feel, is pretty bad in terms of schools, and while I really hope things continue to move up, I think it has a long way to go. On the flip side, it provides plenty of transportation options and decently priced real estate relatively close to Boston (as compared with other suburbs that are similarly priced).

Labour MP dies from vodka shots

One shot per course? Or one shot per bite??!

Jan 22, 2015
davis_sq_pro in Spirits

Sip whisky off bodies at Valentine tasting

Wow. Will they also be providing 12 year olds for Macallan's entry-level offering?

More importantly, can I sample some lighter and more...er..."feminine" expressions, perhaps of around 25 years of age?

Best sandwiches in Boston?

"There are not many places which would qualify in the Boston area as a Jewish deli"

Your wording in this sentence is interesting and, I think, exposes the central problem: These places *do* qualify, for many people in the Boston area, as delis. But they certainly wouldn't land in that category in any area with higher exposure to that kind of food.

Perhaps the sentence might have read: "There are not many places in the Boston area that would qualify as a Jewish deli." And that's undoubtedly sad but true.

America's Test Kitchen Magazine

Pretty much every one of that company's publications is redundant and overlapping in some way with every other publication. The books all contain recipes found in the magazines and the same recipes are reported on the TV show along with live product reviews that are the same reviews they print in the magazine. I wouldn't expect anything different here; more spin == more money.

Too cynical?

Where to buy Scotch in Boston?

Personally I'd drive to Warwick, RI and go to Joyal's -- probably the best Scotch selection I've seen anywhere, ever.

http://www.joyalsliquors.com/

Prices are across the board but IMO generally fair to the market.

Over 80 percent of Americans support “mandatory labels on foods containing DNA”

I hope they'll also label all products that contain carbon. Every single food that's bad for you happens to contain plenty of it!

Irish artisan spirits producer distills oatmeal stout

Yes; it's a grain distillate, so I believe that makes it a whisk(e)y. Once it passes through a still it's certainly no longer beer.

Jan 20, 2015
davis_sq_pro in Spirits
1

Irish artisan spirits producer distills oatmeal stout

All whiskey is, effectively, a form of beer prior to being distilled...

Jan 20, 2015
davis_sq_pro in Spirits
1

February 2015 Openings and Closings

I was asking you, not accusing you of false reporting.

I googled a bit and that seems about 3-5x larger than what I saw listed as "large" spaces, but I thought you might know more about that topic than I do.

February 2015 Openings and Closings

28,000 square feet? Isn't that a bit large for a bar or restaurant space?

I really like slightly dessicated apple slices

Very interesting. I wonder why salt helps? No mention of it in the article, but it's a commonly recommended solution to the problem and I can personally attest to its efficacy.

Jan 18, 2015
davis_sq_pro in Home Cooking

I really like slightly dessicated apple slices

Will sugar prevent browning?

Jan 18, 2015
davis_sq_pro in Home Cooking

I really like slightly dessicated apple slices

Have you considered salting slices and leaving them to drain for a while? This will eliminate the browning issue. The salt will also draw out moisture and should help create the texture you're after. Of course it will also add some salty flavor, which you may or may not want. (I personally think it helps enhance the flavor of the apple.)

Jan 18, 2015
davis_sq_pro in Home Cooking

Brown now, cook tomorrow?

One step up from the dried noodles might be to find some frozen ones. I use noodles from a company called Sun Noodle, which are excellent in my opinion.

http://sunnoodle.com/

Jan 18, 2015
davis_sq_pro in Home Cooking

Should my already filtered alcohol infusion be getting cloudy?

Several factors can influence this. What are you infusing, how are you infusing it, what are you adding afterward (sweetener, acid, dilution, etc), and how are you storing the final product?

Jan 18, 2015
davis_sq_pro in Spirits

February 2015 Openings and Closings

I was just told at the Saugus Kane's that the Boston location will open the first week of February.

(BTW, I tried the creme brulee donut; very nice if you're into that sort of thing.)

Anyone use Netflix?

I've been doing a lot of Netflix streaming as of late, and have had decent -- but certainly not great -- luck finding interesting food movies. A few recent ones I've watched:

Haute Cuisine
Spinning Tables
Big Night
Jiro Dreams of Sushi

I'm also super annoyed about the lack of Tampopo, which I've never seen before. But there has been enough selection to keep me relatively entertained. (I also watch a lot of sports stuff, and among other things they have the full catalog of ESPN's "30 for 30" films as well as a bunch of Red Bull Media titles that I've been working my way through as of late.)

Can I bake or fry instead of using coal

I just googled a bit and I don't think anyone actually cooks with coal. It burns, apparently, at 3500F. (Might be interesting for a 10-second Neapolitan pizza!)

I'm thinking the recipe meant "coals" as in charcoal.

Jan 17, 2015
davis_sq_pro in Home Cooking

Levain/starter help

Bread baking is a great way to learn restraint, patience, and self-control. Or learn that you have none of the above. Either way, you learn something. Win-win!

Jan 17, 2015
davis_sq_pro in Home Cooking

Levain/starter help

Mine only produces notably sour bread -- even if the starter smells sour when I start the process -- if I retard the dough (i.e. put it in the fridge) for 24 or 36 hours. Since I am a very big fan of that flavor, I do that for almost every batch.

Jan 17, 2015
davis_sq_pro in Home Cooking

Levain/starter help

It takes a bit of time for the various bacteria that make up the non-yeast parts of a sourdough starter to take hold, so any commercially yeasted pre-ferment that's only 12 to 24 hours old (typical of a poolish or biga) is not going to be sour.

You might want to google for focaccia recipes; it's a pretty easy starter bread in my opinion and sometimes uses a biga.

From there, if I were you, I would grab a book on baking rather than looking for more recipes. Personally I find bread baking to be more about understanding technique than being able to follow a recipe, but YMMV on that. A couple of books I like:

http://www.amazon.com/The-Bread-Baker...

http://www.amazon.com/Bread-Bible-Ros...

It's a fantastic hobby -- even failures tend to be very tasty -- so enjoy yourself! And buy a gym membership sooner rather than later :-)

Edit: Sorry, missed the part about your looking for classic French bread. I think if you google "poolish + french bread" you'll get what you're after. For example:

http://www.kingarthurflour.com/recipe...

Jan 17, 2015
davis_sq_pro in Home Cooking
1