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Reed422's Profile

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What's for Dinner #335 - Is Everyone Feeling the Chill? [through Nov. 24, 2014]

Portuguese stew with squid, kale, linguica and tons of fresh garlic. mmmmm

Adam

foodefile.com

Stovetop/Oven Frittata in Tri-Ply Stainless Steel

Crutch lol

Nov 10, 2014
Reed422 in Home Cooking

Stovetop/Oven Frittata in Tri-Ply Stainless Steel

Just saying there are easier, better ways to do it. I'd rather cook eggs in non stick or cast iron.

Nov 10, 2014
Reed422 in Home Cooking

Who Makes Mac & Cheese without Bechamel/Mornay?

I like to make it with a bachamel sauce but I'll do alfredo without one.

Nov 09, 2014
Reed422 in Home Cooking

Stovetop/Oven Frittata in Tri-Ply Stainless Steel

Sounds scary, not sure I'd do it. Some non stick pans can go in the oven, what temp you making it at? Do you have any cast iron pans? I'd use either cast iron or non stick. If you don't have cast iron, go buy some they are super cheap and awesome.

Adam
www.foodefile.com

Nov 09, 2014
Reed422 in Home Cooking

My chili is a little to spicy

You could add ketchup and brown sugar to make a sweet and sour chilli. Though anything you do may end up being gross. The only way to fix it would be adding another pound of meat and stock. Even then it might still be too spicy. Just get some pepto and scarf it down as fast as possible. What could go wrong?

Good luck,

Adam

www.foodefile.com

Nov 09, 2014
Reed422 in Home Cooking

Will my pizza dough keep overnight?

I like the no knead method. I do this the night before I want to make pizza. Proof the yeast in warm water and honey for ten minutes. Add the flour, salt and a glug of evoo. Stir it up until you have a dough. Rub evoo all over it. Put in a warm oven covered with a dish towel. Next day you come home from work and you have a awesome dough. I'd say it would keep for a week in the fridge, not that it will last that long!

Enjoy,

Adam`
http://www.foodefile.com

Nov 09, 2014
Reed422 in Home Cooking

where is there good pad thai?

Rod dee!

Jul 29, 2010
Reed422 in Greater Boston Area

Clam Chowder Go-With?

Some seared tuna with a nice soy ginger dipping sauce would be nice as well as the obvious salad:)

Jul 29, 2010
Reed422 in Home Cooking

Side or starter with macaronic and cheese?

I think a Caesar salad would be nice with it

Nov 17, 2009
Reed422 in Home Cooking

How to spice up Bean Rice Casserole without using tomatoes ?

Putting in a sauce like a bachamel or some sort of gravey and using a different cheese for a topper maybe manchego would probably help you out. I would probably add some meat to it, like crab, pulled chicken or pork. Chorizo, andouille, pancetta or bacon would also pick it up a notch.

Nov 17, 2009
Reed422 in Home Cooking

Your mom's weird cooking ... and other stories? (recipes encouraged)

My mom used to make pizza on white bread with american cheese and for pepperoni she would use salami.

Nov 17, 2009
Reed422 in Home Cooking

Ok, big question...How do you cook? :)

Oh ya PBS is where it's at for food. My current favorite is Ming Tsai although I usually always find a way to mess up asian food I should stick with what I know lol. I'm always pumped whenever I can catch some Julia re-runs.

Nov 16, 2009
Reed422 in Home Cooking

Ok, big question...How do you cook? :)

I would recommend getting the Culinary Institute of america The Professional Chef. This is a pretty serious book that is given to culinary students but has a lot of the fundamentals you need to cook. It is pretty gigantic like 1000 pages or more but has everything you need. I have to disagree with some of the people above telling you to watch Food Network shows. I mean you can learn stuff on there but some of the people teach bad habits and too many short cuts. For foodnetwork I like Iron Chef, Good Eats and Throwdown with bobby flay. Once you learn a technique you will be able to throw different spins on it. One of my favorite methods of cooking and perhaps one of the easiest ones yet time consuming is braising which is perfect for your new dutch oven. Have fun with it!

Nov 16, 2009
Reed422 in Home Cooking

First Nantucket Bay Scallops of the Season

I had some cape cod sea scallops from wulfs in brookline so amazing. They had ACK scallops for 20/lb and cape at 14.99/lb

Nov 16, 2009
Reed422 in Greater Boston Area

11/09 Gitlo's Dim Sum : Don't Bother

Worst dim sum I've ever had in my life. Everything tasted like it was previously freezer burnt and left in the steamer for about 20 minutes too long. I love dim sum why is it so hard to get right. Chau Chau ftw

Nov 16, 2009
Reed422 in Greater Boston Area

Fall 2009 Openings and Closings

Seatoyou is now open in Brookline. Full selection on Friday's and Saturday's only.

Nov 13, 2009
Reed422 in Greater Boston Area

Japanese Grocery in Brookline Village

Went there yesterday tried the sushi it was decent good prices. They now have sushi grade fish in. They yellow tail looked ok but very expensive.

Aug 31, 2009
Reed422 in Greater Boston Area

Fresh duck legs

Aug 11, 2009
Reed422 in Greater Boston Area

Whole Angus Sirloin Strip

Aug 05, 2009
Reed422 in Greater Boston Area

Need to send food to family sitting shiva in West Newton

Barry's is about 10000x better then Rubins

Aug 05, 2009
Reed422 in Greater Boston Area

Tip for a large take-out? (moved from Boston board)

20% tip for delivery is ridiculous!

Aug 05, 2009
Reed422 in Not About Food

Bottega Fiorentina Brookline

I've never been but there is another place called Bottega Di Capri down Harvard by route 9 that is excellent.

Aug 04, 2009
Reed422 in Greater Boston Area

Japanese Grocery in Brookline Village

No sushi grade fish boooooo!

They did have frozen eel, mackerel and some little fish in the freezer. Hopefully they start carrying some fish instead of the pre-made rolls.

Aug 03, 2009
Reed422 in Greater Boston Area

Japanese Grocery Store Coming to Brookline Village

Don't tease us!

Jul 30, 2009
Reed422 in Greater Boston Area

Minado for a sushi virgin?

Minado is really mediocre stuff. Although I don't mind their cooked food the sushi is meh. Why not start at the top:) FUGAKYU!

Jul 30, 2009
Reed422 in Greater Boston Area