Profile

joshcalvi

http://wellprovisioned.blogspot.com/

  • Location: worcester
  • Favorite foods: beer and bbq.
  • Last bite on earth: a mess of fried chicken.

What's it Like to Open a Gentrifying Restaurant?

$15 for a burger and a beer isn't "affordable"? in NYC even?

Weekend Baking Project: Key Lime Bars

wow, lighten up. making a good citrus curd can take practice. you can usually salvage an unset curd by cooking it a bit longer. that said you probably screwed it up by not following the directions, so don't blame carrie.

A Very Unofficial Snack Cake Field Guide

devil dogs MUST be eaten with a glass of cold milk.

Cook the Book: 'Down South' by Donald Link

a big old pile of crabs and shrimp!

Peach Bran Muffins

these are good! mine did not rise too much, i could have filled the cups and not had leftover batter.

Ask a Cicerone: What's the Best Affordable Beer?

sierra nevada torpedo at $12.99/12pk (MA) is almost impossible to beat.

Throw Away Your Blade Coffee Grinder

as usual "you can't make good X without this super expensive gadget!".

sure i can.

5 Winter Beers to Warm Your Holiday

just a suggestion, in these beer posts could you start putting the location of the brewery so we can get some idea of availability in our own areas?

Introducing a Burger Made With the Entire McDonald's Dollar Menu

this fast-food-mashup crap needs to stop being passed off as legitimate content on SE.

Poll: What's Your Favorite Type of Bun for Burgers?

can we please be done with the fad of buttering the OUTSIDE of the bun? it's obnoxious.

San Francisco Essentials: Comstock Saloon

i stopped there and had a few a year or so ago. the drinks were great and the glassware was very nice. the place smelled like garbage or sewage though, it was gross. i don't know if that's part of the "ambiance" or something.

24 Essential Kitchen Tricks and Tips

-store leftover guacamole in zip-top bags with the air squeezed out.
-freeze pesto in small jars with a layer of olive oil on top

The Flux Capacitor: A Tool for Better Beer on Tap

you can't quite control carbonation "on the fly" as it takes much longer for gas to absorb/release from the beer. you can however fine-tune the pour on the fly which is a great idea that will provide a superior product.

Ask a Cicerone: What's Your Least Favorite Style of Beer?

@Lorenzo this has been pretty easy to predict for a while now. american craft beer exploded on the scene with something to prove and the natural tendency has been to push it as far as it can be pushed. i don't think "extreme" beer is behind us, but the craze of super high IBU and ABV is passing for sure. classic session ales and lager are going to the next big thing IMHO. that said, american brewers have taken beer to astonishing new levels and we should be proud!

Ask a Cicerone: What's Your Least Favorite Style of Beer?

"BPA/BIPA", belgian yeast with american hops... blech.

Gadgets: The Grab Opener, aka The GrOpener

wow! very informative article!!!!

Tipping: My latest conundrum

unless the person getting the tip is waitstaff (i.e. makes less than the minimum wage and makes most of their money off of tips), i don't tip. call me a jerk but that's their job. i delivered lumber for years and never got or expected a tip; because it was my job (trust me, hauling sheetrock is a hell of a lot more taxing than a couple of burgers). just because it's food service doesn't mean tipping is required.

What do you love most about BBQ

having a bbq party.

Food52's Short Rib Ragu

Fantastic! made exactly as called for and served with pasta. Fantastic!

Dinner for Two: Cornish Game Hens with Prosciutto and Rosemary with White Beans

great recipe, it was a big hit. one thing i'll do differently next time is cook the birds in a metal pan and finish the beans on the stovetop with some additional seasoning. the oven was just too slow.

French in a Flash: Roasted Endive and Pear Salad with Arugula, Walnuts, and Roquefort

this is a fantastic recipe!

Big Soft Ginger Cookies

these are indeed delicious, however the recipe came up a bit off for me:

first, this does not mix up stiff enough to form. you'll have to drop it with a pair of spoons. maybe a bit more flour and/or a few hours chill time are called for?

second; my baking time came in closer to 15 mins.

third, these stuck like hell to an ungreased sheet!

How do y'all stay thin?

only one meal a day and exercise.

What's the Best Bread for Stuffing?

honestly, i just raid the freezer for all the leftover, stale, heels etc that i toss in there. so my dressings are usually a mix of whatever bread i haven't finished since the last time. a little rye and/or pumpernickel adds some nice flavor!

Ask an Alcoholic: What's your biggest bartender pet peeve?

when they don't bother to know anything about their beer. like when you ask what's on tap and they say "such and such seasonal", so you ask what kind of beer it is and they reply "ummm i don't know, dark?".

martinis that are made with vodka by default.

cocktail napkins instead of coasters for beer, because i'm going to have to pluck that thing off after every sip so i can set it back down again.

annoying ads

what's up with the full-window takeover ads with sound? i don't mind advertising, i know how the site works. the takeovers are super annoying though.

23 Pickle Recipes We Love

Pickling is one of those magical preservation methods that not only extends a food's shelf life, but also takes its flavor profile to interesting and delicious places. If it fits into a jar, then it's probably fit for pickling. From the basic garlic dill to pickled eggplant with mint and garlic, there is something for every time of the year. More

Pickled Red Onions

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or... More

Quick Pickled Sugarsnap Peas

Though I like them raw or gently sautéed until tender-crisp, one of my favorite things to do to sugarsnaps is to quickly pickle them in a gingery, barely sweetened brine. I make them as a refrigerator pickle so that they keep their crunch and eat them with open-face sandwiches or chopped and tossed with grain salads. More

The Food Lab: The Best Wonton Soup

My favorite version of wonton soup—the version that's good enough to eat like a meal and not just an MSG headache-inducing appetizer, is the rich, shrimp and pork version served in Hong Kong. The broth, a far cry from the salty, one-dimensional versions I had as a kid, is made with chicken and pork, with a rich body and a faint aroma of the sea. The wontons are stuffed fuller than most, folded into little round parcels, filled with juicy pork and shrimp pop out as you bite through the thin, thin skins; the shrimp crunching under your teeth as you chew. More

Italian Easy: Baked Pasta With Sausage, Mushrooms, and Mascarpone

For me, baked pasta is true Italian comfort food. Whether it is a dish of lasagna combining layers of tender sheets of homemade egg noodles and rich meaty sauce, or a simple, easy-to-assemble casserole dish like this one, there isn't anything more pleasing than a bowl of rustic baked pasta. This recipes combines pasta with sausage, mushrooms, and creamy mascarpone cheese with a crunchy breadcrumb topping. More