I recently had a fun experience in Boston - we took an MBTA water taxi (I think the fare was $1.70) from near the Aquarium to the Charlestown Navy Yard and had dinner at the Navy Yard Bistro. The Navy Yard Bistro has a nice mix of affordable and upscale menu items and an excellent wine program. (Their liquor license is just beer & wine, only a problem if you had your heart set on hard liquor.)
The water taxi ride was a great way to see the waterfront.
Sounds like Cooks Illustrated (America's Test Kitchen)
A woman I know who makes excellent hummus said she cooks the chick peas in a crock pot and then rubs them between her palms to remove the skins. She also grinds & toasts her own spices and makes pita chips.
I have to admit, I have not tried her methods (labor intensive!) but you can be sure when I see her handiwork at a party I'm first in line!
I agree with above comments, don't leave it too long in the marinade - overnight is good.
I finally got my son the picky eater to try something more than cheese pizza by topping the usual tomato sauce with bacon, corn & cheddar.
(frozen corn straight from the freezer worked great)
I made some about two weeks ago - soaked thoroughly, blanched & then sauteed in olive oil with shallot. Simple. Delicious.
The hollow stalks make good Bloody Mary straws.
I've seen goat cheese wrapped in grape leaves and grilled.
Ina Garten's brownie recipe is also very good - really rich & chocolatey!
Also Spanglish is very good, Thomas Keller consulted on it.
Julie & Julia was good - the "Julia" parts are great.
Rachel at Coconut & Lime just did a 50's party & blogged about it.
Foodie Fail Gifts:
"olive oil set" (cruset, dishes, rack) - no need and no place to store it.
Case of wine - mostly screw tops, nothing over $12/bottle.
You could also strip off the leaves and puree with some oil and freeze in ice cube tray or plastic bag.
I've only seen brined or packed in salt. Olive oil sounds interesting, what are you using them for?
Watermelon rind pickles wrapped in bacon are delicious. Sweet, tart bacony - mmmm.
3x food cost
I think boullion would give you the artificial & highly salted flavor you're trying to replicate.
3 times food cost.
We loved Santiago's Botega - Cuban small-plates/tapas style restaurant.
Please see a doctor, peanut allergy is very serious!
Sorbet is a good dairy-free dessert option.
How nice of you to go to such lengths to make him feel welcome, true hospitality!
I only use chuck for pot roast, comes out great every time.
Not all members of this community are as kind as you assumed, just ignore the comments that aren't helpful.
It is my son's birthday, so we had his favorite meal: bacon-wrapped filet mignon, green beans and mashed potatoes. I also added mushrooms sauteed with vermouth and roasted asparagus for the adults.
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