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soul fire, allston ma

Soul Fire in Allston

Porterhouse medium rare

I'm sorry for your loss. My fiancee and I love your posts, and we know how much you care about dumpling. It was like he was a part of our lives too.

I say you name the restaurant and with this whole story and see how people react.

That being said, I think you have two different issues here.

On the one hand, the $150 deposit only guaranteed you a seat if you showed up within 15 minutes. The restaurant would have jumped through a few hoops and essentially waited for you to show. The moment you called to say you'd be 15 minutes late, contractually you forfeited $150 dollars.

Instead they let you credit the $150 to your meal. Essentially they paid you back and then treated you like you just walked in off the street at 9:15. I don't have a problem with that.

I know they said it was ok to be late, but what did you expect them to say? Isn't that sort of taking advantage of people's kindness, like the guy who goes back for the fourth slice of pizza at the office, the last slice, when everyone else just had one out of politeness; he grabs the slice, looks around, and then asks,"I'm sorry, did anyone else want this?" I think in this situation he expects his coworkers "no", and he'd gobble it down.

On the second issue I agree with you. One of my restaurant pet peeves is waiters who don't manage the expectations of patrons. Whether it is through ignorance or simply optimism, waiters say they will do things they don't do. To me it's simple, don't say you can do something if you can't do it. Also if you say you can do something, give all of your effort to making it happen. It seems like your waiter failed on both counts.

sous vide short rib

I made a quick starter that used the dregs from a bottle of goose island matilda and it took maybe a day to catch on.

If you're looking for a shortcut some sour beers are made with bacteria/yeast types that are used to make sourdough starters.

I like to add a shot of bourbon to rich chocolate or an Oatmeal stout. Not sure if that's spiking or not, but it tastes good.

I only went to the original fatburgers when I was a kid twenty years ago. It was before they had chicken sandwiches and turkey burger and their larger burger was just a king burger. I never thought of Fatburger as a chain. I just loved this great burger shack that my parents took me too. I see its a chain now, but the fact that they still season the burgers and the bun the same brings me joy, and it does not suprise me that they'd give in and out a run for its money.

On a side note, aren't Hardee's and Carl's Jr. the same thing?

would baking the fries at 320 work instead of a first fry?

Great Article. One Question, what role does cheese play and What is the best cheese to use on the best burgers? any ideas would be welcome.