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BostonAdam

The Food Lab's Emergency Cooking Kit: How to Fit All the Tools You Need in One Small Box

You mentioned that you like the feel of a wooden spatula, so it might not be for you, but in my humble opinion the GIR silicone spatula is the absolute king of spatulas.

Check 'em out: http://www.amazon.com/GIR-Ultimate-Spatula-Red/dp/B00BJT61FE

Manner Matters: A Spicy Food Lover's Conundrum

Oh come on, @RaptorEsq, any column that tells you what to do when you're "in need of a good blow" has at least some merit.

Ideas in Food vs. The Snickers Bar (or How to Make the Ultimate Snickers Pie)

Even the haters have got to love this one!

Breadmaking 101: How to Mix and Knead Bread Dough Like a Pro

Another great post in this series!

Question: How much would you knead (in the stand mixer) were you going to introduce a cold retardation step? I've read anywhere from "barely knead at all -- or too much gluten will form" to "nothing changes." Thoughts?

Cook-and-Serve Flour Tortillas From TortillaLand Are as Close as You'll Get to Homemade

@Max thanks!

@Kenji try any other brands? Amazon has at least one more -- Canasta? Perhaps a taste test is in order?

Cook-and-Serve Flour Tortillas From TortillaLand Are as Close as You'll Get to Homemade

"I can also ...?"

(That's how the article ends. BTW, thanks -- this is interesting content, IMO!)

Culture Club: 6 Made-in-NYC Yogurts Worth Seeking Out

So I should eat these just because they're made in New York and are an alternative to some New York fro yo brand that I've never heard of? Great, thanks for the hot tip.

I'm sorry to say that this site has gone from interesting about 80% of the time (which was really good), to maybe 15% (which is well below average for this kind of site).

Baklava and Beyond: 12 Turkish Sweets You Should Know

A chicken dessert! My mind is officially blown.

The Food Lab: The Science of the Best Chocolate Chip Cookies

@Sunrise250

You're so right. Replace the animal lactation product with sodium alginate and replace the sugar with two parts tapioca maltodextrin and 3 parts potassium chloride. Sous vide for 10 hours at 165F, then finish with a blowtorch.

21st Century enough for you? It's a fucking chocolate chip cookie.

Real Deal Mapo Dofu

@say_oh_shin

You're right -- mine are full of black seeds. I tried again last night and very carefully both ground and sieved the powder, and it was still gritty. I'll have to be more careful next time and actually remove them.

Fixed the spiciness issue, too. Kenji's recipe calls for whole chilis, but I noticed that most other recipes call for crushed chilis. This made a huge difference in terms of the outcome; yield was much lower, but the heat is intense. 2oz was actually too hot this time. So it also fixes the oiliness issue that I mentioned above.

Almost dialed in ... going to be a lot of Mapo in my future :-)

Manner Matters: How to Curb an Over-Orderer

@Guy

Nothing wrong with that.

A couple of years ago I had one of my most memorable (in a good way) meals ever with a few friends at Cochon in New Orleans, thanks to an over-orderer.

Menus showed up and all four of us started commenting that the entire thing looked awesome and that it would be difficult to decide. Then the waiter came to ask about drink orders. One of my friends immediately spoke up: "We're actually ready to order food. We'll have one of everything. And a pitcher of beer."

My only minor annoyance was that I wanted a cocktail. (I had that too :-))

Granted, we were four big eaters and we can all afford to split a bill like that. But definitely one of my best meals ever. Two of my dining companions, shockingly, said they were still hungry after the bill had been paid...

Manner Matters: How to Curb an Over-Orderer

I'd much rather go out with that person than anyone from the "I'll just have a side salad" camp.

Solbeso: Chocolate's Boozy Cousin From South America

Dude, no one said it was vodka.

Ideas in Food vs. The Turkey Club Sandwich

This weekend, dudes, I'm making a batch of turkey club sliders wit dis recipe.

Oh, and don't feed the trolls.

Ideas in Food vs. The Turkey Club Sandwich

Dudes, has the long weekend already started? I feel as though certain posters are already several cups deep.

Ideas in Food vs. The Turkey Club Sandwich

Okay, grandpas of the world. We'll get off your lawn and out of your deli counter with this newfangled sandwich.

I'm curious as to why you even read these articles if you can't imagine someone reinterpreting a dish.

BTW I agree that it's not a club. But I still want one.

Solbeso: Chocolate's Boozy Cousin From South America

LOL @ "novelty liquor."

Unique product? Midrange price? Well worth a shot IMO.

Solbeso: Chocolate's Boozy Cousin From South America

I hope he has some of the stock aging in barrels? That could get very interesting...

9 Must-Try Vietnamese Drinks

@nohofoods: Thanks for the clarification! I suspect that the article's ABV number is way off.


@paperorchids: Interesting, thanks!

9 Must-Try Vietnamese Drinks

@nohofoods

Sake doesn't go above around 20% ABV. Are you thinking of shochu?

9 Must-Try Vietnamese Drinks

Interesting article! Two questions:

A) "Rice wine, which clocks in at around 29.5% alcohol ..." >> Is this "wine" actually a distilled product? That's very high alcohol content for fermentation.

B) Does Vietnamese coffee usually contain chicory? That was my impression but I see no mention of it above.

How to Make the Best Tomato Sauce From Fresh Tomatoes

Great post!

Another thing to watch closely is anything reducing on the stove. 50 pounds of tomatoes worth of sauce was ruined on my stove two years ago, when I decided late at night to try to speed things along to completion by knocking the heat up. After a while I smelled a tiny bit of smoke and did what turned out to be exactly the wrong thing: stirred the pot. Little, black, smokey (in a very bad way) flecks throughout the entire pot. Ugh...

Friday Night Meatballs: How to Change Your Life With Pasta

Loved this. Thanks for writing it. I am inspired.

How I Built a Barbecue Restaurant in Brooklyn: The Trouble With Contractors

@Tyson:

Don't feed the trolls.

How I Built a Barbecue Restaurant in Brooklyn: The Trouble With Contractors

+1 to @dashofginger and @illone. I came down to the comments section specifically to criticize that particular part of the article. Ridiculous expecting an electrician to make those kinds of decisions on your behalf. Did you also have the equipment delivery person tell you where to put the stoves in the kitchen?

BostonAdam hasn't written a post yet.

The Food Lab: How to Make Grilled Stuffed Flank Steak Pinwheels

Flank steak is one of those cuts of meat custom-built for the grill. When cooked right, it has a mild, beefy flavor and lean texture, with just the right amount of chew when you slice it thinly across the grain. Butterfly that flank steak and stuff it with flavor-packed ingredients like Italian cold cuts, cheeses, and punchy condiments, and you're really in business. A nice flank steak pinwheel is one of the fastest-cooking and most impressive-looking pieces of meat you can throw on the grill, the kind of thing to pull out when you want to impress the neighbors. More

West Indian Roti and Doubles Galore at Singh's Roti Shop, Boston

There aren't a ton of West Indian restaurants in Boston, so if you rolled into Singh's Roti Shop expecting chicken tikka masala, saag paneer, and a mango lassi, well, you wouldn't be the first. "Some people don't know about the food, and think we're from India, but it's Caribbean flavors, and we start educating them." That education takes the form of hearty puffed-and-stuffed roti, fried doubles, and more Trinidadian classics you'd be remiss to pass up. More

The Food Lab: How To Make Traditional Vietnamese Pho

There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home. More

Grilling: Baba Ghanoush

For each thrilling high of a fantastic experience with this smokey Middle Eastern dip, I experience a equal low, often leaving me questioning why I like it at all. Unfortunately, my home experience has been made up of almost entirely lows—until this most recent stab at it. Each ingredient combined to make a luscious, smoky dip that reigns high on my list of all time favorites. More

Slow-Baked Atlantic Salmon with Tabouli from 'Flour, Too'

There's good news for fish-averse cooks: Joanne Changs recipe for slow-baked salmon in her new cookbook, Flour, Too, is not only easy (and pretty foolproof), but it also keeps that intense salmon smell at bay. The filets are well-coated in olive oil and then cooked in a gentle 300º F oven until just firm to the touch. They stay delicate and buttery, with no stringy flesh in sight. To pair with the rich salmon, Chang whips up a fluffy, lemon-y tabouli salad. It's heavy on the bulgur to make it a more substantial side dish, but the tabouli still has a strong, herbal presence. More

9 Vermont Cheeses To Get Your Hands On

Nowhere is better to bask in the wealth of handmade USA cheese than in Vermont, a true cheese-lover's paradise. It's the state with the highest number of artisanal cheesemakers per capita: over 40 of them. And many of them are making some decidedly fine cheese. I would suggest trying all artisanal Vermont cheese that you encounter, but to help narrow things down, here are some wonderful ones with which to begin. More

Bread Baking: Sourdough Waffles

The beauty of using starter for waffles is that the starter doesn't have to be completely active to still make a nice waffle. It's used for flavor more than anything else, so a sleepy starter from the fridge or a fiercely bubbling starter on the counter, or a new starter that's not quite ready—they're all just as good. More

Bake the Book: Raspberry Doughnuts with Vanilla Dipping Sauce

It doesn't get much simpler or more indulgent than a fresh doughnut. Being able to make your own is a must for any aspiring home pastry chef. Old School Comfort Food shares chef Alex's recipe for fluffy, sugar-encrusted doughnuts filled with tangy jam and accompanied by a creamy vanilla sauce. It took her dozens of attempts to develop a method that, according to her, works every time. You just need to make it once. More

5 New Coffee Inventions Spotted at the Specialty Coffee Expo

What happens when you gather thousands of coffee industry professionals in one large room to show each other all their newest innovations? Well, most of them gather around five or six booths which have the very coolest toys. Here are a few of our findings of the new and cool from last weekend's Specialty Coffee Association of America show in Boston, some of which may be appearing on counters near you very soon—maybe even your own. More