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Sarah:

GETTING READY FOR JULY 4TH: By making pickles
1) Sous vide spicy dill pickles
2) Sous vide pickled red onions
3) Quick pickled spicy Granny Smith apples (these may not last until July 4th!)

Just a reminder that Troquet on South has started up their Summer Wine Sale event again. We were there opening night this past Saturday and tried some interesting old wines. The 82 Latour a Pomerol was my favorite.

Spicy Coconut Mussels with Lemon Grass (NYT recipe, without the chili this time, so I guess it wasn't actually spicy)

Served it with a 2009 Merry Edwards Sauvignon Blanc, which was amazing at this age.

Sautéed soft-shell crabs, with brown butter-caper-lemon sauce & cauliflower puree

The trick at Martin's is to skip the line and go right to the bar, where you can order food with your drink.

It's decent enough BBQ, but I wouldn't wait in that line.

SUPER FUSION CUISINE (sushi) 690 A Washington St Brookline, MA 02446 (617) 277-8221 www.superfusionbrookline.com Restaurant confirms they are legal BYOB (rules are fairly liberal in Brookline, with no license required, but they have to train employees and inform town, no corkage permitted and restau...

BAYBERRY CAFE
502 Main St
Woburn, MA 01801
(781) 935-1288
www.bayberrycafewoburn.com

Gluten-free, vegan Asian cuisine and legal BYOB.

YELP REVIEW: ETHIOPIAN CAFE (legal BYOB) 377 Centre St Boston, MA 02130 (b/t Sheridan St & Creighton St in Jamaica Plain) (617) 319-6982 https://ethiopiancafe.business.site A tiny ~25 seat restaurant hidden on a busy block of other restaurants and businesses in Jamaica Plain. But well worth seeking ...

Also: Dumpling Daughter (Weston) Cafe Rossetti's (Winthrop) D'Parma (Winthrop) Cha Yen Thai Cookery (Watertown) Chauncey Creek Lobster Pier (Kittery Point, ME) The Causeway (Gloucester) The Herb Lyceum at Gilson's (Groton) Sweet Basil (Needham) The Buffalo Jump (East Falmouth) Sam's Kitchen (Woburn)...

Did a wine dinner for Rex Dawson from Philly here recently:

DOK BUA THAI KITCHEN
411 Harvard St
Brookline, MA 02446
(617) 232-2955

BYOB for breakfast/lunch/brunch:

RIFULLO
147 Cypress St
Brookline, MA 02445
(617) 505-6727
www.rifrullocafe.com

https://www.boston.com/food/restaurants ... oston-area

I called and confirmed:

CAPTAIN MARDEN'S TABLE
279 Linden St
Wellesley, MA 02482
(781) 235-0860
www.captainmardens.com

According to the Boston Globe:

CAFFE PAOLINA
646 Humphrey St
Swampscott, MA 01907
(781) 593-6455
www.caffepaolina.com

https://www.bostonglobe.com/metro/globe ... p-comments

And then there were three... It's amazing what you can find when you dig around on the Boston city website! Here's two more (the restaurants confirmed they have licenses): ASAHI 418 Market St Brighton, MA 02135 b/t Surrey St & Chestnut Hill Ave (617) 562-6333 https://www.yelp.com/biz/asahi-brighton ...

Newish legal BYOB in Boston: ETHIOPIAN CAFE 377 Centre St Boston, MA 02130 (b/t Sheridan St & Creighton St in Jamaica Plain) (617) 319-6982 www.ethiopiancafe.business.site https://www.yelp.com/biz/ethiopian-cafe-boston?sort_by=date_asc As far as I know, this is currently the only legal BYOB within B...

The guy who made the best pizza I've ever had, Joe Beddia of Pizzeria Beddia in Philly, apparently produced this pizza with the Breville:

Thanks Bill.

Wow, thanks Bill, that is very helpful. A couple of questions:

1) Is it only available through Williams-Sonoma?

2) Have you had any issues with it producing smoke?

3) How do you recommend cleaning the stone?

Interesting that Brevillle could get two such famous chefs as Marc Vetri and Chris Bianco to be their spokesmodels for this oven.

Bill, do you have any updates on pros/cons from using it?

I've never had Flannery beef, but have heard it mentioned on here several times. How does it compare to something like Snake River Farms? Also, is it grass fed? Flannery was recently written up as one of his favorite purveyors in the new book "Franklin Steak" by Aaron Franklin of Franklin BBQ fame:...

Brown butter & roasted sweet corn mini-cornbread loafs, served warm with homemade honey butter

PICKLES, PICKLES & MORE PICKLES: For Memorial Day BBQ with the wine crew...quick pickled Granny Smith apples and red onions, and sous vide spicy dill pickles, and savory carrots & wild ramps

Marcus Dean wrote: ↑
May 24th, 2019, 7:51 pm
primal cuts are dry aging for another 18 days

Incestuous beef?

Eric LeVine wrote: ↑
May 22nd, 2019, 5:19 pm
I am just jealous that you get to eat at his restaurants more than me.

I had to move here from Seattle to do that!

Eric LeVine wrote: ↑
May 22nd, 2019, 10:27 am
Tony is a good friend from high school and a crazily talented chef.

Cool! I went to a wine dinner at Craigie with Jean-Francois Bourdy not too long ago and the food was spectacular. He's about to open a new burger-centric place in one of our food halls soon.

I've had Impossible Burger meat twice (only version 1) in the Boston area: a meatball sandwich at Clover (a local vegetarian chain); and a burger at Little Donkey (owned by James Beard Award-winning chefs Ken Oringer and Jamie Bissonnette). Meatballs: If I didn't know better, I would have sworn thes...

Thank you for your informative posts Ryan.

Waltham is the best Costco wine store in the Greater Boston area. No contest. Plus they occasionally send out emails letting us know what's new . Really ???!!! How does one get on the mailing list? Please PM me an email contact if you have one. Thanks Geoff. Pre-2010, the Waltham MA Costco was thei...

As an aside, since the aroma of TCA was mentioned below, apparently it doesn't actually have an aroma itself, but just screws with how we perceive other aromas. There's a fairly recent thread on this somewhere on WB. https://www.acsh.org/news/2019/03/29/does-your-wine-smell-wet-dog-polluted-corks-mi...

Yes, I have a bad habit of misspelling it Chuck, based on how most people pronounce it. Correcting my spelling is something of a jab, intimating that if I can't spell it I don't know what I am talking about. That's fine. I can take it. I've been cooking 20 briskets or so a year for 40 years. That's...

if you purchase good quality pine nuts from Italy they're less likely to give metallic problems. It's the cheap stuff from China sold by Trader Joes and Costco. Pine Mouth is a result of eating raw pine nuts and these are toasted. One study showed pine nuts from China both the white pine (Pinus arm...

Everywhere else in the world they treat cheese as a desert, served with biscuits, crackers or fruit and with a desert wine like a port or maybe even a cognac. Yet in the US its eaten before a meal, why ? its heavy and strongly flavoured not what you want early in a meal I'm sorry, Alan. I know you'...

Goat's milk custard, with bourbon barrel-aged maple syrup and black sea salt

P. D e r d e y n wrote: ↑
May 2nd, 2019, 1:35 pm
Good thing Costco has an amazing return policy.

At least in Massachusetts, no returns on alcohol.

Sous vide miso-marinated pork chop and roasted Pink Lady apples & onions, inspired by a recipe from Spike Gjerde

Sous vide & torched miso-marinated Norwegian steelhead

EASTER DINNER: Duck leg confit by sous vide (D'Artagnan, 158°F x 17 hours from frozen), with ginger-chili glaze (btw it's not burnt, but I did over-reduce the glaze, so it is very dark and sticky, still tastes great), sushi rice

Aaron Franklin of Franklin BBQ has a new book out about about grilling steaks, "Franklin Steak". Bryan Flannery gets prominent mention.

OHHH: Look at that!

(167-degrees x 13 min)

Cedric Bouchard Val Vilaine

Bone-in pork loin chop sous vide in ChefSteps fig & apricot mostarda sauce, steamed baby bok choy, couscous, tri-colored ozo pasta, split baby garbanzo beans, red quinoa (Wegmans Golden Jewel Blend)

Standard Bordeaux bottle please.

Cream cheese cloud cake, with black tea-infused silky* whipped cream and fresh berries

*With xanthan gum, made in an iSi Whip

Dessert for a Rhone dinner: Black plum tart, silky whipped cream

Brandon R wrote: ↑
April 8th, 2019, 8:50 am
I saw Alton Brown use a food processor to "grind" meat for a burger, so that's what I did. They turned out great and, truly, it's not that much more effort.

How did the texture compare to a meat grinder?

Sous vide warm carrot salad with Indian chaat masala spice blend, cilantro, mint, lime juice, EVOO and Greek yogurt

Fascinating! Thanks for posting.

Four of us Berserkers (Steve, Yurin, Dan and myself) checked out a new BYOB venue in North Andover MA, Amici's Pizzeria. https://www.yelp.com/biz/amicis-pizzeria-north-andover?osq=amici%27s This is their new location, which is much bigger than the now-defunct tiny original nearby, with perhaps seati...

English-cut, bone-in Midwestern prime shortribs

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