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lergnom's Profile

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Frozen Four at the Garden

You mean the ND no-names; they had to get rid of the Native American references a few years ago and I don't think they've picked a replacement.

Frozen Four at the Garden

It's go BU in this one

Pizza

Emphasize that Panelli's is really good. They care deeply about pizza. They are 20" pies. I've only had the mushroom mix and the bbq chicken - with their own bbq sauce - and both were excellent.

Mar 28, 2015
lergnom in Greater Boston Area

Go To Thai?

To mention a few different places, because I'm lazy and my gym is nearby, for simple pleasures like various noodles I go to MJ Ready in the Arcade in Coolidge Corner. For sit down, I tend toward Brown Sugar, notably the Thai specialties listed somewhere in the back of the vast menu. Looking forward to trying Pon in the Village.

Mar 27, 2015
lergnom in Greater Boston Area

Ma Po Tofu

There's also, believe it or not, a pre-made version sold at Super 88. It's vegan and if you add some spices it's better than a lot of restaurants make. Brand is Soy Kitchen.

Mar 22, 2015
lergnom in Greater Boston Area

Ma Po Tofu

Try it everywhere. A version with more oil is at Fuloon. I don't mean greasy; it's really good. Sichuan Garden in Brookline makes a decent version, sort of what I think of as middle of the road. Sichuan Gourmet can be lighter, a bit more delicate and tangy with sichuan peppercorns. Unless it's a brown sauce version - the generic brown sauce of bad Chinese-American food - it's good and varies enough from place to place for you to discover.

Mar 22, 2015
lergnom in Greater Boston Area

Saltwater Taffy in the Offseason

Tucks is the best.

Feb 23, 2015
lergnom in Greater Boston Area

Costco or BJ's membership?

We've had both and there are both stores within a mile of each other. We prefer Costco by far. They have a different orientation; they see themselves as "curating" -their word - a limited selection of goods for members. When I would compare goods, I'd generally find Costco had better quality stuff, particularly but not limited to food.

Feb 07, 2015
lergnom in Chains

What to do with huge bag of frozen tiny shrimp?

Make risotto, add the shrimp at the end.

Feb 07, 2015
lergnom in Home Cooking
1

Business lunch in Brighton?

There's IHOP if you want different flavors of pseudo syrup!!

Feb 05, 2015
lergnom in Greater Boston Area

A Question for the Dragon-Mouths !

The sichuan peppercorns in Xian sometimes drench the dish. My experience and my kid's is you eat how ever many you want because there can be way more than plenty. I think of them as peppercorns like you might get with steak au poivre; you may eat some but it's pepper so it's more for flavoring. When the sichuan peppercorns are fresher, they can be tender.

BTW, I use the jar of them for snacking. A few are enough.

Jan 29, 2015
lergnom in Greater Boston Area

A Question for the Dragon-Mouths !

I think a lot of it depends on the dish. In some dishes, chilis are more of a flavoring garnish but in others they are an essential ingredient. Say you order a dish that's called chicken with chilis - a version is sometimes found called mountain chicken (difference is the latter has some coating on the chicken). The dish is essentially a pile of diced chicken and chilis. If you don't eat the chilis, it isn't much in the way of food. You can eat a little or a lot. I've had that dish with the chilis served hard and not hydrated and I've had it with the chilis soft and flavorful. The difference to me is they took the time in the better version to hydrate the chilis and cut some of them up. The first, to me, is like when you order chow foon or pan fried noodles and they don't even bother to separate the noodles but dumped a block in.

Jan 29, 2015
lergnom in Greater Boston Area

A Question for the Dragon-Mouths !

I think most places know the customers aren't going to eat the chilis so they don't care if they're tender.

Jan 28, 2015
lergnom in Greater Boston Area

A Question for the Dragon-Mouths !

The issue isn't the heat but the gastric distress the next day. I used to be able to eat all the peppers but now I limit myself to a few.

When my kid lived in Xian, she said you got used to people complaining about their stomach problems from eating too many hot peppers. Tastes great but you pay the next day!

Where to buy Scotch in Boston?

While walking through Wegmans liquor store in Chestnut Hill, I stopped by the scotch selection. About 20 different single malt brands with different ages for most plus various blends.

Jan 23, 2015
lergnom in Greater Boston Area

Where to buy Scotch in Boston?

Upper Falls Liquor on Needham Street in Newton.
Martinetti's on Soldier's Field Road in Brighton. May be the biggest selection around.
Costco has a small selection, mostly of larger bottles (like a big Dewars).

I tend to buy scotch in NH.

Jan 19, 2015
lergnom in Greater Boston Area

Restaurant Bans Tips, Will Pay Servers A Livable Wage

A restaurant in Boston's Chinatown prohibited tips but found that non-Chinese customers ignored the signs. So they changed them to Chinese language only. Same reason: they paid their staff more.

Jan 10, 2015
lergnom in Food Media & News

Chinese Tea in the 'burbs?

Along with others, I've been an Upton buyer for years. I also buy from Cardullo's; they have a large variety and places like that need to be supported. Last bought a large-ish container of lapsang souchong, which I split it with one of my kids.

Jan 08, 2015
lergnom in Greater Boston Area

How do you pronounce your foreign food phrases?

I won't say "gowda" instead of "gooda" or "Firenze" instead of "Florence - though the latter bothers me - because I try (unsuccessfully) to not be a jerk.

I've learned that American Italian is expected and that proper Italian may be corrected. Eh, wha' you gonna do?

I admit to sometimes putting on a heavy fake Canadian accent just to annoy my Canadian friends.

Jan 03, 2015
lergnom in Food Media & News

Babka in Boston?

Just to note: Green's babka is kosher pareve, meaning no dairy. That includes the chocolate. Lots of chocolate, no butter.

Jan 02, 2015
lergnom in Greater Boston Area

Scientifically invalid techniques/principles?

Yes, more you chop/slice, the more aromatic oil is released.

Jan 01, 2015
lergnom in General Topics

Babka in Boston?

We have about ⅓ of a Green's cinnamon babka left. It's reached the age where it's slightly dried out but easy to refresh in the microwave. And it's extremely good. Like double extremely good.

I never thought much of babka because it tends to be basically bread with a bit of cinnamon or chocolate stuffed into a loaf pan. That includes Blackers. This isn't. It's better. And it isn't at all like one of those mall confections because it isn't rolled with a cream or covered in frosting and isn't sugary sweet. It's cinnamon yum.

The bakery - in Bed-Stuy - is, I gather, run by a Hassidic family.

Best Transparent Restaurants in Boston?

Not in Boston, but a favorite restaurant is Five Fifty-Five in Portland. The food is terrific and the space has an old balcony that rings the room. You can sit above the kitchen and watch them work together, their perfectionism, etc.

Dec 18, 2014
lergnom in Greater Boston Area

ISO Tortellini to Cook at Home

If you're ever in Providence, go to Venda Ravioli on Atwells. Great filled and unfilled pasta. And for less than in Boston.

Dec 15, 2014
lergnom in Greater Boston Area
1

What are your stovetop oatmeal tricks?

I'm weird because I like oatmeal as a lunch or dinner, not for breakfast. I make steel cut (usually some Irish brand) and add roasted cauliflower and spices like coriander and cumin (which bring out the best in each other). And some hot pepper or hot oil. Maybe this is because I'm not a big dairy fan; I have to take pills.

I find rolled oats and quick cook oats bland and mushy. Make them every once in a while and beat in an egg or two so the whole mess becomes fluffy. Seasoning this properly makes a ton of difference.

Dec 11, 2014
lergnom in Home Cooking

Top Chef Boston – Ep. #8 – 12/10/14 (spoilers)

Single problem I had was Adam used a quick technique and yet I didn't see him test it during prep. If he did and served the shrimp that way on purpose, it was one kind of mistake. If he didn't, that was another. It felt weird to me because he only needed to heat some oil to test and get opinions.

Dec 11, 2014
lergnom in Food Media & News

Is it just me, or is this really utterly ridiculous?

It wasn't even $4. After the first emails, they said we'll credit you the $3 and he kept raising the stakes over $1. There aren't polite words to describe the guy.

And as a business negotiator, I've seen scorched-earth tactics but this isn't that: it's a personality disorder gone wild.

Dec 10, 2014
lergnom in Greater Boston Area
1

Help me find the world's best cheddar cheese spread!

I grew up eating Win Schuler's Bar-Scheez, which is their cheddar spread. Still sold online. Schuler's is a 100+ year old restaurant in Marshall, MI and made its reputation on this simple bar snack and it became a huge stopover for people driving to and from Chicago and Detroit.

Dec 06, 2014
lergnom in Cheese

Any new places for a casual dinner near 495 in the Acton/Maynard area?

I wholeheartedly recommend Rail Trail Flatbread Company in downtown Hudson. They think out their food. Not ethnic, but creative pizza and sandwiches.

Dec 06, 2014
lergnom in Greater Boston Area

West on Centre, a warning

This is why I don't generalize from an experience: there's not much consistency in restaurants around here, from shift to shift, night to night. This is my biggest beef with Boston restaurants generally, not enough pressure to perform at the same level each night.

Dec 06, 2014
lergnom in Greater Boston Area