Suzieg's Profile
Kickass Cupcakes is sensitive to criticism
I agree with Chickendhansak about the correlation between real estate and pricing of other items; Davis Sq and all of "West Somerville", Cambridge, Arlington and even Medford Hills are hot hot hot. Areas of Cambridge have continued to increase, albeit slightly, in this market over the past year!
And, Bob, I'd be happy to be your realtor as I am an agent in Davis Square. I walk by KAC every day and never see anyone in the shop! I have purchased a scone at Lyndells (see below), but it was terrible. Perhaps the cupcakes are better. I have yet to try the bread pudding at Pigs Fly, which is next to KAC. Looks good, tho!
Border Cafe, Saugus
After 20+ years they moved across the highway and a mile south. Why are the lines out the door? We happened to go in to the new location for a cocktail and it is still the same watery margaritas, oil laden chips, bland salsa and salty salty salty entrees. I guess the bathrooms are better as they aren't subject to the "sewer backups" that the waitstaff used to give as the reason for the stinky bathrooms. But the bar staff is still foul mouthed and rude. You won't see me waiting in line for the same ol', same ol'.!
Lucille's Fine Chicken, Rt 1, Lynnfield
wasn't sure if the owner's of Naked Fish just decided to revamp concept or if whole new cup of tea?? Is NF gone under along with other brands that were associated with the franchise owners? Thanks for letting us know the general commentary - I'll wait to try until Chowhound ratings come up a bit....:-)
Food and Wine Mag...ad overkill!
Cooks Illustrated is doing just fine without ANY ads.
Feasting on Waves
Got to agree with you! I used to cringe at all that diner food. Anyone notice that mole on Alton's face seems to be getting larger? Or is the makeup staff just not "on board"?
Hooters to open in Saugus, MA
Oh and Golden Banana is not horrible just 2 miles north on Route 1? GB even has trucks with advertising all over the north shore.
Ming Tsai...
We also live close to Blue Ginger. And I've attended 2 tapings of his show (he offers seats for $ that are made out to chefs charity on his site). Love his PBS shows. Have all his cookbooks, altho some recipes (especially those of his guest chefs) are not great or ingredients not easy to find unless you shop in chinatown.
The BIG 5-0 dinner
Okay, I'm ready to face it. I'm turning the big 5-0 in a month and need Chowhound suggestions on the best restaurant to celebrate. Won't be more than 8; most are foodies from neighboring states (CT, NH); meat AND seafood offerings; upbeat, but not loud atmosphere. Not italian (I can't eat tomato sauce, not that italian is only tomato sauce based, but...) Boston or north shore. Any suggestions? Thx
What are the 10 most essential things in your spice cupboard?
If you're getting a gift of spices/herbs, check out www.penzeys.com; they do a beautiful job with gift baskets. It's always my choice for bridal showers or new home showers, etc. They have one with a spice grinder. I'm lucky enough to live 10 miles from a Penzey's store and I go there every couple months!
CIA Faculty Vote of "No Confidence" in President Tim Ryan
Did you check Michael Ruhlman's blog? He may have something on it.
Food Network and Red Lobster
I thought this was interesting article. I didn't know that TNFNS is the Network's top-rated show.
http://www.mediaweek.com/mw/news/recent_display.jsp?vnu_content_id=1003791508
Made in Spain
I've seen the same episode twice! I'd love to see more. I noticed that the music is available on a CD, but can't find it on my local pbs website. Makes me want to take a trip to Spain, soon.
T. Florence Chefography: FN Changes History
Now that I think about it, you are right, Tyler did do that festival show! And I do like to go to festivals, kinda feel left out by watching. I'm looking forward to Chodwa-fest in Boston this summer, again.
Sullivan's; In a Pig's Eye; Tony's Clam Shop
I used to work in Salem and Pig' Eye was always a fun place for lunch - plus they have a frequent diner lunch card - can't beat a free lunch after 10! I'd probably rank the wait staff and over all theme of the place (and a quick lunch) over the food - but always was tasty and good value.
Mark Sneed, Phillips Seafood President, dies suddenly [moved from DC and Baltimore board]
I concur 100% food dude! Thanks for posting my reply.
T. Florence Chefography: FN Changes History
I'm not positive that Tyler did host the Great American Food Festivals. The host did look like him - a lot tho. The show I thought he really stooped below his level was How to Boil Water. Now granted, the so-called "french chef" that proceeded him was no better; but that was a pitiful show. I loved the "911" show.
Less lamby tasting lamb for the unitiated guest
recently I watched Jacques Pepin on PBS - a new wrap on his 1970s show. He does a basic roasted leg of lamb (deboned and tied). We tried it - loved it. However, his hint was to really trim off the "heavy" fat to remove the gamey taste of the lamb. IT worked (not that we doubted..)
Marco Pierre White reality show.
I just saw Mario's Chefography today; isn't this the guy who threw a hot pan of risotto at Mario many years back (not to say that it may have been justified - who knows?)! But he sounds kinda like a wildfire!
Ming Tsai water disappointment
Not only the valid concerns you have; but I thought the water (I think I tried the berry flavor) was sour. I wouldn't buy again.
Chefography - Duff Goldman Ace of Cakes
This is a great show. Who knew Duff was Mensa? Always liked the show, but now I respect the chef.
Blaine's Low Carb Kitchen
Unfortunately I don't get FitTV. I remember George Stella Low Carb show on FN - but I don't think it lasted for more than 1 season. All the Plus-size celeb chefs probably adhere to the "never trust a skinny chef" theory! There is a big misunderstanding of Atkins, however. I'm very sure Atkins does not advocate deep frying (maybe partial pan frying and finish up in oven) and has always allowed colorful leafy greens as the fiber count is usually more than 50%+ of the carb count. I tried Atkins, lost some weight, but it's so hard to go long term; and there seems to be so many LC products that merely replace carbs with processed chemicals - Yuk. It'll be interesting if this Blaine show does any better than George Stella.
Emeril Doesn't Need The Food Network...
his 11 restaurants and corporate office not included in the deal; just all the other stuff.
Shops of Saugus - tenants
Whole Foods website also said there is a store in development for Lynnfield. Also, anyone know when the Medford Whole Foods will complete the renovation and open?
Mondovino
It was okay more education/documentary that fun; just be sure you're drinking some wine when watching so you can enjoy something! I rented it at the $1 dvd machine at the grocery store.
Where can I find veal stock?
I've used More than Gourmet (www.morethangourmet.com) which needs to be reconstituted too, but it is more of a paste. Pretty decent. Whole Foods, Savenors, Formaggio's all should carry it, but they may only carry the demi-glace and chicken; the website has veal stock.
New Year's Eve & Caviar
Whole Foods (at least in Woburn/Winchester) has an interesting selection in the fish section.
Rachael Ray's Thanksgiving in 60
Doesn't surprise me that TFN wouldn't bother to make it real. I went to a taping of Ming Tsai's show this past June and those ovens are definitely on. In fact they re-shot one scene to be sure the viewer could see the steam coming off whatever he was taking out of the oven.
Your post also reminds me of the difference between Catherine Zeta Jones' movie this year and Ratatouille - in that the cartoon was more realistic because they actually used pot holders and Catherine didn't in one scene!
