markethej's Profile
Date with a Vegetarian; Indian?
I know you can never really trust a vegetarian but I have a 3rd date with one and I'm thinking Indian but I'm open. We've done Chinatown so looking for something else. Don't know the Boston / Cambridge scene so I'm looking for help! Doesn't need to be super-upscale but authentic and romantic would be nice.
Laksa Craving
I was just catching up on my Top Chef episodes and now I have a craving for Laksa. Where in Boston do Chowhounders head for this Singapore brew?
Pho # 1 Woburn
It might just be me, but I would never order salmon in a vietnamese restaurant. There aren't too many salmon in vietnam so it just wouldn't seem like something that would "go" well with vietnamese food.
How long does an open bottle of red keep?
A couple of suggestions: 1) invest in a wine bottle vacuum sealer, they're not that much $, or 2) if you simply take a shallow breath, hold it for a moment and blow in the bottle before recorcking, you will replace the oxygen-rich air in the bottle, with carbon dioxide rich air which slows the oxydation process.
Zarzuela
My very first real job was working in a Spanish restaurant in Darien, CT. Started out washing dishes of course, but quickly progressed to working alongside the chef.
One of my favourite dishes was a spicy seafood casserole whose base was a zest sofrido.
I realize from asking around that there is no definitive way to make this dish. It is regionalized and personalized.
Anyone out there got some pointers?
XLB, XLB, wherefore are’t thou ‘XLB
I'm new to the Boston area and have already experienced some great Dim Sum. Where can I find soup dumplings in the Boston area?
Go to Gitlo's!
After just moving here from Los Angeles and feeling a void left by the ethnic treasures that LA has to offer I was very excited to find China Pearl. It seemed to me that Boston would provide me with some comfort.
Unfortunately, I can’t say that Gitlo’s left me feeling very comforted. The only server they had today was very inexperienced. Our food took a long time in coming and the dishes were too spread out to enjoy. I don’t feel like any of the dishes are standouts.
One set of dumplings arrived from the kitchen with an apology from the kitchen that they were overdone. Why is the kitchen even sending out food that is substandard?
In the servers inexperience, she has no command of her tables and the flow of food coming from the kitchen. She was bringing food to tables that had arrived after us.
Quite frankly I don’t see any advantage to eating here than eating at China Pearl. One would think with the more intimate setting, that there would be better service and better cuisine. Neither of which I can say are true after today’s experience.
Dim Sum and Them Sum - China Pearl, Quincy
There is an American tradition of immigrating to a city to find a better life by taking whatever job can be found and living as frugally as possible. That generation wants something better for the next, instilling the same work ethic while seeing that their children have an education so that they can find an affluence that the grandparents back home could only dream of. Often times that means moving out of the city, to the suburbs where they bring their culture and traditions: Jewish delis in Connecticut, Irish Pubs on the South Shore, Indian Sweet & Spice shops and Sari vendors in Artesia outside of Los Angeles, etc.
Across the country these days the same is happening for the Chinese. For example, in Los Angeles, the San Gabriel Valley is the place to go for Chinese food; any kind of Chinese food, Szechwan, Cantonese, Shanghai-se, Northern, Southern, Islamic, etc Chinatown itself having given way to the Vietnamese as well as hipster art galleries and artists’ studios.
The same is happening in Boston now. The Vietnamese have a foothold in Dorchester and Quincy is quickly emerging as the new epicenter of all things Asian. Thai restaurants, Thai massage, Indian Restaurants, Asian markets.
In a shopping center located next to a police and security guard uniform store and a Sally’s beauty supplies is the Quincy outpost of China Pearl Dim Sum.
When visiting on a Sunday, the first challenge is to find a parking space. Once inside a greeter hands you a blue ticket with your number while she shouts out “10 to 15 minutes” out one side of her mouth almost simultaneously announcing the next table to be seated.
Dim Sum halls or “Tea Houses” are traditionally noisy and cavernous, and China Pearl is no exception. Extended families gathering for a brunch of “little bites” (Dim Sum) while sipping tea (Yum Cha). Tables of 12 are not uncommon. Women are pushing carts of steamed dumplings, griddled fresh noodles, fried spring rolls, and tofu custard dessert.
China Pearl has a buffet in the back with a few of the basics so once you get your table you can head back and load up on Fried Calamari, steamed clams in black bean sauce, braised duck feet (which are exceptional, my 3-year old chowed down 4 of them!) as well as steamed chinese broccoli (gai lon) and stacks of bamboo steamers with various dumplings and other goodies.
Your check is stamped as you choose each dish and back at the table to women do the same as they drop each requested dish onto your table.
I must confess that I have just moved here from Los Angeles and this was my first foray into Boston Chinese food and while my hosts were very deprecating when I told them I had just moved here, China Pearly was fantastic.
Every dish was perfectly executed. When having a meal like this I often wonder what could be better at any price. Our check came to a whopping $37!
The highlights were a shrimp paste coated in taro shreds and pan fried and the duck feet, braised in a dark brown sugar sauce spiked with star anise.
Dim Sum is a great way to push your culinary tastes. Try something, if you don’t like it you’re out just a couple of bucks.
All great chow is the result of taking the bits that the rich didn’t want and figuring out how to make it taste good (what was in the sausage and peppers you ate last week?) and great Hong Kong Chinese proves the rule.
Who would think a 3-year old would scarf down duck feet!
Rack of Lamb
I'm new to the area so I don't know exactly where to send you, but something I've always done is look for Halal markets. Since lamb is a major part of muslim cuisine, they specialize in it and sell high volume so the price is right and the quality is good.
Smoked Haddock?
"Smoked" fish usually refers to "cold smoked." It means the fish is exposed to smoke at a temperature low enough not to cook it such as smoked salmon or in this case haddock.
CODDER CHOWHOUND LOOKIN' FOR CHOW
What I meant to convey in my post is that I'm willing to travel off Cape for chow. I'm primarily interested in ethnic food cooked by first generation immigrants for the first generation immigrant palate. Vietnamese, Ethiopian, Japanese, etc. Even down home Italian places. I just don't want generic. Food that I could get at another restaurant that would taste just as good.
CODDER CHOWHOUND LOOKIN' FOR CHOW
I've just moved to the Cape and while I appreciate Clam Chowder and fried clams, my culinary needs are a little broader.
As I travel off-cape, what are some down home chowhound destinations?
Sourcing Local Farms (including meat & poultry)
FYI I'm on Cape and put in Hyannis and it took me to a Turkey Farm in Sandwich! Can't get much more local unless I start raising my own poultry!
Sourcing Local Farms (including meat & poultry)
I have just returned to the area and in my search to find a turkey farm to buy my Thanksgiving bird, I came across this website which allows you to search for farms in your area and by what you are looking to source.
http://www.farmfresh.org/food/farms.php?org=semap&local=02571
Authentic Mexican Scene in Bridgeport CT
Check out my post on Mi Rancho:
http://www.chowhound.com/topics/461774
Authentic Mexican in Fairfield or Westchester Counties
I just posted a review of a restaurant in Bridgeport called "Mi Rancho" which is authentic food in the style of Puebla. Here is the link: http://www.chowhound.com/topics/461774
Mi Rancho - fantastic true Mexican in Bridgeport
Having just moved home to Fairfield County after 20 years in LA I was worried that I had kissed true Mexican cooking goodbye. A trip to a taco truck in LA can be a culinary adventure that will lead you on a never ending search to recapture the complex flavors of your first taco al pastor.
Making my obligatory trip to Pepe's, I found some guys on break behind the restaurant. On their recommendation I took the family to Mi Rancho the very next day and we couldn't have been happier.
It's in a not-so-bad part of Bridgeport on Fairfield Ave. A stretch chock full of barber shops, hair salons, and "spa's" that I reckon are for "complete relaxation."
Mi Rancho is a combination market / restaurant. They are well stocked with Mexican-made soda including Coke (preferred to it's American counterpart due to it sweetener: cane sugar) and other Latino necessities.
There is a steam table of food as well as a griddle. In the back, there is a smattering of tables and they do have table service.
The menu is written in english and spanish and has lots of pictures.
My very anglo saxon children were THRILLED to have authentic Mexican rice along with chicken tacos. Grilled chicken mixed with cilantro and onions on fresh-grilled corn tortillas. My wife had a Mecita, a sandwich in the Puebla style layed with meat, cheese, salsa, and avocados on a soft roll. She couldn't have been happier.
I had what appeared to be the special of the day: mole verde. A spicy, piquant soup with squash and stewed pork. Served with rice and beans along with a basket of fresh tortillas. (See the attached photo). It was deep and complex. The lemony notes complimented the many chilis that had been ground to a paste and through some trick of alchemy, simmered into this wonderful cold-day elixir.
If you are adventurous and willing to go the distance for GREAT chow, head to Mi Rancho!
Mi Rancho
2754 Fairfield Ave
Bridgeport, CT 06605
(203) 696-0201
A chowhound's return to CT
Thanks for all your recs! When I was eating at Pepe's I spoke to a bunch of the guys on break and they recommended a Mexican place in Bridgeport called Mi Rancho (2754 Fairfield Ave). It's in the style of Puebla cuisine and I thought it was fantastic. I'm going to post a separate review. Sure we like to find great burgers and dogs in LA, but gems like Mi Rancho are the holy grail of LA Chow!
A chowhound's return to CT
I've just moved home to fairfield county after 20 years in LA. The only thing I liked about LA was the amazing variety of fantastic cheap eats: from Vietnamese Pho to taco trucks that served cuts of meat I'd never had before (sure you can pay $30 for stewed beef cheeks at Craft, but how about $1.25 for a beef cheek taco!).
Please chime in on recs from New Haven to Westchester. Would love to explore what the area has to offer.
THANKS!
Authentic Mexican in Fairfield or Westchester Counties
Are you suggesting that they don't make barbacoa in Puebla? Barbacoa de Puebla is very well known and highly regarded. it is considered one of the basic foods of Puebla! http://www.mexicanmercados.com/food/states/puebla.htm
Fresh Apple Cider in LA?
I grew up in New England so I am familiar with cider. Some producers do make a flash pasturized product which is okay. However, at Trader Joe's I have purchased a product labeled as Apple Juice in their refridgerated section that is made by one of those juice companies. It is brown, unfiltered and tastes good. Good luck.
Lobster To Go
If you are making classic New England lobster rolls, be wary of tails only as they are proably spiny lobster which has a different taste and you might be dissapointed. Check with Santa Monica Seafood. They very often have fresh-cooked lobster meat for sale. If not, ask them if they'll do it for you; my guess is that they probably will.
Where can i find decent priced king crab legs in LA?
When you say "fresh," what do you mean? I have seen live king crab for sale, but the only legs I've ever seen for sale are frozen / defrosted. Crab, like most crustaceans, won't hold when dead and uncooked. It has to be frozen or quickly becomes toxic.
Your favorite steak - and how do you prepare it at home?
Lately I've been ordering a whole top sirloin at my butcher. They then dry-age it for me for an additional 3 weeks. After trimming away the dried out bits, they carve it into 1 coulotte (sp?) and two very thick chateu briandes. I then have them cut the thick cut steaks in half into 1 1/2 lbs steaks. I liberally salt the steak and let it sit at room temperature for a couple of hours to take the chill out. I sear each side of the steak for 2 minutes in a medium-hot pan so I don't burn it. I then put it in a 350 deg oven for 5 minutes a side. Remove it from oven and pour off the grease. While the steak is resting, add some butter to the pan and sautee a minced shallot. Deglaze the pan with some red wine or stock. Thinly slice the steak and serve drizzled with the simple pan sauce.
Where can I buy fresh lobster?
Older, bigger lobsters are no tougher than 1lb - 1 1/4lb ers. And, I don't understand how anything that's alive could ever be considered anything but fresh.
