Search found 1298 matches

by K_F_o_l_e_y
November 26th, 2019, 10:12 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Rush Creek Reserve!
Replies: 226
Views: 13790

Re: Rush Creek Reserve!

Picked up one for the Thanksgiving cheeseplate
by K_F_o_l_e_y
November 24th, 2019, 10:38 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: New Breville Pizzaiolo electric pizza oven looks kinda amazing
Replies: 70
Views: 5331

Re: New Breville Pizzaiolo electric pizza oven looks kinda amazing

$600 https://salastores.com/breville-pizzaiolo-smart-countertop-pizza-oven?gclid=CjwKCAiA8ejuBRAaEiwAn-iJ3rvFGmgtGsrhrLpZkHLRVDtq1ZtuhduWvmSzw2y54dw-4NXM91zTCRoCqAwQAvD_BwE&options=default-title&v=5da13fdcd2e7c1000108d0b9 Thanks, that's a great price, but what is Sala Stores? I'd be a bit nervous o...
by K_F_o_l_e_y
November 24th, 2019, 10:07 pm
Forum: Travel and Restaurants Forum
Topic: Food and wine in China (Shanghai, Beijing, Hangzhou)
Replies: 17
Views: 1930

Re: Food and wine in China (Shanghai, Beijing, Hangzhou)

Had a great 2+ weeks in China. And yes, the Chinese food is MUCH better than in the US (although unlike Andrew Zimmern, I appreciated good Chinese American cuisine). Had Peking Duck twice and couldn't tell you the names of the restaurants, but fantastic. Never had duck hearts before and now I'll hav...
by K_F_o_l_e_y
November 24th, 2019, 8:02 am
Forum: Epicurean Exploits - Food and Recipes
Topic: New Breville Pizzaiolo electric pizza oven looks kinda amazing
Replies: 70
Views: 5331

Re: New Breville Pizzaiolo electric pizza oven looks kinda amazing

Tom G l a s g o w wrote:
November 24th, 2019, 7:14 am
WS has it on sale for 45% off, $799. Seems a bit misleading but I haven’t tracked it’s price post tariff.
Thanks for the heads up Tom. I'm going to see if I can get a discount by signing up for their cc.
by K_F_o_l_e_y
November 24th, 2019, 6:27 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1531
Views: 81478

Re: What did you cook tonight?

THE BEST: Waffles I've evah had...Classic Fanny Farmer yeast recipe, but the key seems to be Ron B's new All-Clad Belgian waffle maker
by K_F_o_l_e_y
November 22nd, 2019, 4:52 am
Forum: Epicurean Exploits - Food and Recipes
Topic: French Themed Friendsgiving, What Should I Cook?
Replies: 23
Views: 1484

Re: French Themed Friendsgiving, What Should I Cook?

I'd tell them to go @#$% themselves, and then eat all my gnocchi à la Parisienne myself.

champagne.gif
by K_F_o_l_e_y
November 22nd, 2019, 4:46 am
Forum: Wine Talk
Topic: Official Costco Thread
Replies: 1876
Views: 239352

Re: Official Costco Thread

On Eater.com, this bartender in Boston claims Kirkland Añejo Tequila is flavored vodka. Surely that can't be true (or legal)? "Cheap tequila gets a bad rap for a good reason: True tequila can only be produced in Mexico, and in specific parts of Mexico at that. Unlike whiskey, rum, gin, or vodka, you...
by K_F_o_l_e_y
November 20th, 2019, 4:23 pm
Forum: Travel and Restaurants Forum
Topic: where to eat in Boston and Portland, Maine?
Replies: 39
Views: 2228

Re: where to eat in Boston and Portland, Maine?

Just back from Boston, where we ate at Troquet Saturday night. I echo what was said above: wonderful spot with a really nice list. The food is not cutting, cutting edge, but very tasty, properly cooked (lobster not tough, for example) and pairs marvelously with the wine. The staff is a treat as wel...
by K_F_o_l_e_y
November 13th, 2019, 3:42 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Boston/Cambridge restaurant recommendations ?
Replies: 17
Views: 3071

Re: Boston/Cambridge restaurant recommendations ?

D0mi S0pk0 wrote:
November 9th, 2019, 3:54 pm
I'd fly back to Boston just to eat at Cafe Sushi again. Spot on recommendations.
Glad you enjoyed it!
by K_F_o_l_e_y
November 1st, 2019, 9:20 pm
Forum: Travel and Restaurants Forum
Topic: Food and wine in China (Shanghai, Beijing, Hangzhou)
Replies: 17
Views: 1930

Re: Food and wine in China (Shanghai, Beijing, Hangzhou)

I've had XLB at the original DTF in Taipei, and they are the best I've ever had.
by K_F_o_l_e_y
November 1st, 2019, 8:12 am
Forum: Travel and Restaurants Forum
Topic: Food and wine in China (Shanghai, Beijing, Hangzhou)
Replies: 17
Views: 1930

Food and wine in China (Shanghai, Beijing, Hangzhou)

Any particularly interesting or unique suggestions for food and wine in these cities? Not really looking for high-end places, since those will be picked by my hosts, but for my time off, what is not to miss? Best Xiao Long Bao in Shanghai? Best Peking Duck in Beijing? Best Crabs in Hangzhou? Wine ba...
by K_F_o_l_e_y
November 1st, 2019, 8:06 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What's your favorite mustard? Fallot mustard photo added.
Replies: 84
Views: 7327

Re: What's your favorite mustard? Fallot mustard photo added.

Friends just brought back some truffle Maille from Paris. Tiny little pot (I told them to bring as much as possible, but they foolishly ignored my advice).

Mind-blowingly good.
by K_F_o_l_e_y
October 30th, 2019, 7:05 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Peter Luger NYT review.
Replies: 63
Views: 3589

Re: Peter Luger NYT review.

GRATUITOUS QUOTE OF THE DAY: "I look forward to them the way I look forward to finding a new, irregularly shaped mole."

(the French fries)
by K_F_o_l_e_y
October 30th, 2019, 7:02 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Best American cheese I have tasted.
Replies: 75
Views: 5039

Re: Best American cheese I have tasted.

I'm partial to anything from Jasper Hill.

They used to have a stand at Boston Public Market that sold raclette and grilled cheese sandwiches made with a combination of Landaff and Alpha Tomen.

Yes, I'm still crying that it closed.
by K_F_o_l_e_y
October 30th, 2019, 6:47 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: The miracle ingredient - Mayo?
Replies: 23
Views: 2499

Re: The miracle ingredient - Mayo?

I think I posted on here a while ago a side-by-side comparison of a mayo vs normal sear. Although I couldn't taste any mayo, I also couldn't convince myself that it made any difference to the sear. I've been meaning to try it again.
by K_F_o_l_e_y
October 27th, 2019, 4:16 pm
Forum: Wine Talk
Topic: 2015 SQN Eleven Confessions Offer
Replies: 84
Views: 8149

Re: 2015 SQN Eleven Confessions Offer

Box is kinda cool. Now what do I do with it?
by K_F_o_l_e_y
October 25th, 2019, 9:27 am
Forum: Wine Talk
Topic: TN: 2008 Shafer Cabernet Sauvignon Hillside Select
Replies: 8
Views: 1481

Re: TN: 2008 Shafer Cabernet Sauvignon Hillside Select

We had 11 vintages back to 1991 a couple of days ago. The 2008 was really nice, although it was paired against the 2002 and 2007, which are blockbusters (02 was my WOTN). Was the 1994 one of them and if so thoughts? For reasons that make no sense, I still have some that I just never open. I guess I...
by K_F_o_l_e_y
October 25th, 2019, 7:09 am
Forum: Wine Talk
Topic: TN: 2008 Shafer Cabernet Sauvignon Hillside Select
Replies: 8
Views: 1481

Re: TN: 2008 Shafer Cabernet Sauvignon Hillside Select

We had 11 vintages back to 1991 a couple of days ago. The 2008 was really nice, although it was paired against the 2002 and 2007, which are blockbusters (02 was my WOTN).
by K_F_o_l_e_y
October 22nd, 2019, 1:36 pm
Forum: Wine Talk
Topic: Upright or on its side: A Theory
Replies: 56
Views: 2601

Re: Upright or on its side: A Theory

It's great to know how things work, but that is often associated with ignoring or discounting evidence to the contrary.

A common problem in science.
by K_F_o_l_e_y
October 22nd, 2019, 10:34 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Why sous vide?
Replies: 260
Views: 15060

Re: Why sous vide?

Yeah. Just my personal preference. I like what a little higher heat, and actual fire does to meat (and particularly fat), as opposed to just hitting it with fire for a few minutes at the end. I would definitely agree sous vide works best for lean cuts or tough (and fairly thick) cuts. For ribeyes, ...
by K_F_o_l_e_y
October 22nd, 2019, 9:22 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Why sous vide?
Replies: 260
Views: 15060

Re: Why sous vide?

Worth a read, even if it doesn't change your mind: https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html Although Kenji is a great proponent of sous vide steak too. Each technique has advantages and disadvantages (as he points out that article). To quote Alton Brown in...
by K_F_o_l_e_y
October 22nd, 2019, 9:14 am
Forum: Wine Talk
Topic: Champagne Bollinger Dinner - brief notes
Replies: 12
Views: 973

Re: Champagne Bollinger Dinner - brief notes

Merrill, sounds like a fun dinner. I've never had the VVF, but I enjoy Tarlant's equivalent (IIRC these are the only two non-greffee champagnes that are made, or at least they used to be). At least N Maillart, Bereche, and Chartogne Taillet also make champagne from ungrafted vines. Good to know. It...
by K_F_o_l_e_y
October 22nd, 2019, 9:11 am
Forum: Wine Talk
Topic: Champagne Bollinger Dinner - brief notes
Replies: 12
Views: 973

Re: Champagne Bollinger Dinner - brief notes

It was assigned seating, and I was fortunate to be seated next to the US representative of Bollinger. She was lovely, articulate, and knew just how much to say about each wine so that the social aspect of the dinner was not interrupted. Merrill, sounds like a fun dinner. I've never had the VVF, but...
by K_F_o_l_e_y
October 22nd, 2019, 6:53 am
Forum: Wine Talk
Topic: Upright or on its side: A Theory
Replies: 56
Views: 2601

Re: Upright or on its side: A Theory

I’d actually like to see some investigation into whether storing on the side might be detrimental. https://www.thedrinksbusiness.com/2018/06/storing-wine-on-its-side-is-bullsht-says-scientist/ Yep, that was the article I was going to mention - and why no one has commented on your post as of yet is ...
by K_F_o_l_e_y
October 21st, 2019, 9:22 pm
Forum: Wine Talk
Topic: Champagne Bollinger Dinner - brief notes
Replies: 12
Views: 973

Re: Champagne Bollinger Dinner - brief notes

It was assigned seating, and I was fortunate to be seated next to the US representative of Bollinger. She was lovely, articulate, and knew just how much to say about each wine so that the social aspect of the dinner was not interrupted. Merrill, sounds like a fun dinner. I've never had the VVF, but...
by K_F_o_l_e_y
October 21st, 2019, 9:08 pm
Forum: Wine Talk
Topic: Upright or on its side: A Theory
Replies: 56
Views: 2601

Re: Upright or on its side: A Theory

Keeping corks moist was a secondary and later consideration that "made sense" to some. It is not supported by any empirical evidence or based on any significant theoretical advantage when one considers that the inner end of the cork is exposed to close to 100% humidity. The external aspect of the c...
by K_F_o_l_e_y
October 21st, 2019, 4:12 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Why sous vide?
Replies: 260
Views: 15060

Re: Why sous vide?

Steve Manzi wrote:
October 21st, 2019, 2:57 pm
Well. I was trying to be nice about it. To ME, the crust is not what "I" like.

For ME, the crust needs to be flaky and moist.

I did say "sorry", but I guess you needed to be an *sshole. You win.
Blocked
by K_F_o_l_e_y
October 21st, 2019, 2:36 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Why sous vide?
Replies: 260
Views: 15060

Re: Why sous vide?

The pie filling looks awesome. The pie crust? Not so much. (sorry) Strange, it looks just like the picture of a slice of the same recipe on the cover of their cook book (winners of Best in Show at the National Pie Contest). https://www.instagram.com/p/BzfkGFZgchF/ But I'm sure you know better.
by K_F_o_l_e_y
October 20th, 2019, 11:43 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Why sous vide?
Replies: 260
Views: 15060

Re: Why sous vide?

SOUS VIDE APPLE PIE What? Why sous vide cook apples before baking them into an apple pie??? Three reasons: 1) Pectin begins to break down at 183°F, whereupon apples slices will start to turn into apple sauce. And no one wants an apple sauce pie! In contrast, pectin converts to a more thermostable f...
by K_F_o_l_e_y
October 20th, 2019, 11:11 am
Forum: Epicurean Exploits - Food and Recipes
Topic: New Breville Pizzaiolo electric pizza oven looks kinda amazing
Replies: 70
Views: 5331

Re: New Breville Pizzaiolo electric pizza oven looks kinda amazing

New updated model (improved stone - BPX820) now available - looks like WS only as of this moment, although word is that it it may be available elsewhere. Price increase of $200 in US due to tariffs on Chinese imports. I noticed the price increase, but hadn't hard about the new stone. Which is great...
by K_F_o_l_e_y
October 18th, 2019, 5:54 pm
Forum: Wine Talk
Topic: 2015 SQN Eleven Confessions Offer
Replies: 84
Views: 8149

Re: 2015 SQN Eleven Confessions Offer

Mike Reff wrote:
October 18th, 2019, 6:43 am
Is this starting to ship?
Next week.
by K_F_o_l_e_y
October 17th, 2019, 10:14 am
Forum: BYO Forum - Wine at Restaurants
Topic: Greater Boston
Replies: 116
Views: 14545

Re: Greater Boston

Steve C is organizing a Burgundy dinner at La Voile on Newbury St Boston on Monday Jan 13th 2020. The wines are from Ansonia Wines in Newton, and their owner will talk to us about them and his experiences as a small wine importer. Details and link to purchase tickets on the WB Offline board: https:/...
by K_F_o_l_e_y
October 15th, 2019, 11:08 am
Forum: Offline Planner
Topic: Boston-area -- Ansonia Burgundy wine dinner at La Voile, Monday Jan 13th 2020
Replies: 1
Views: 1714

Boston-area -- Ansonia Burgundy wine dinner at La Voile, Monday Jan 13th 2020

SteveC is helping organize a wine dinner at La Voile Boston , featuring wines imported by Ansonia Wines . La Voile is of course one of the best French restaurants in the Boston area. But if you are not familiar with Ansonia, you need to be. They are a boutique wine shop in Newton that imports a fasc...
by K_F_o_l_e_y
October 7th, 2019, 8:27 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Best Burger in Each State
Replies: 64
Views: 3347

Re: Best Burger in Each State

You need to demote Burger King, now that they have an Impossible Whopper.
by K_F_o_l_e_y
October 7th, 2019, 8:19 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Impossible burgers
Replies: 50
Views: 2637

Re: Impossible burgers

Honestly, it's completely baffling to me that any person of sound mind would ever expect a non-meat Whopper to be any less crappy than the meat version. Based on previous experience with Impossible meat, I wasn't hopeful. But we scientists have to do experiments, we can't just make assumptions. Eve...
by K_F_o_l_e_y
October 6th, 2019, 8:27 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Impossible burgers
Replies: 50
Views: 2637

Re: Impossible burgers

Honestly, it's completely baffling to me that any person of sound mind would ever expect a non-meat Whopper to be any less crappy than the meat version. Based on previous experience with Impossible meat, I wasn't hopeful. But we scientists have to do experiments, we can't just make assumptions. Eve...
by K_F_o_l_e_y
October 4th, 2019, 5:29 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Impossible burgers
Replies: 50
Views: 2637

Re: Impossible burgers

Joe B wrote:
October 4th, 2019, 4:23 pm
I’m waiting for impossible veggies, made from meat but packed with healthy stuff.
Arby's already came up with the "Meatable":

https://hotair.com/archives/jazz-shaw/2 ... made-meat/

Can't say how healthy it is.
by K_F_o_l_e_y
October 4th, 2019, 3:23 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Impossible burgers
Replies: 50
Views: 2637

Re: Impossible burgers

CONGRATULATIONS BURGER KING: You managed to create the worst burger I've ever had, the Impossible Whopper OK, I'm a bit late to the party, but I was driving home tonight, saw the sign and thought I might as well try one. As I noted below in this thread, I've previously have a gourmet Impossible Burg...
by K_F_o_l_e_y
September 30th, 2019, 6:20 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Paris 3 Star Michelin Lunch recs
Replies: 53
Views: 5711

Re: Paris 3 Star Michelin Lunch recs

Michael Bowden wrote:
September 30th, 2019, 5:44 pm
How was Inn at Little Washington? It's the only 3* in the US that I haven't dined at.
I haven't been there.
by K_F_o_l_e_y
September 30th, 2019, 5:41 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Paris 3 Star Michelin Lunch recs
Replies: 53
Views: 5711

Re: Paris 3 Star Michelin Lunch recs

The only 3 Star I've been to in Paris is Guy Savoy, but we had a lovely lunch there several years ago. Very old school compared to other 3 Stars I've been to (all in the US). I particularly remember the guinea hen for 2 and a bottle of Rayas. And we got to meet Guy himself. As Jack Aubrey said: "I'v...
by K_F_o_l_e_y
September 25th, 2019, 5:27 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1531
Views: 81478

Re: What did you cook tonight?

Apple pie, with sous vide Granny Smith apples.

If you look closely, I tried to emboss the crust before putting on the yolk wash, which totally didn't work. Will have to try that again...
by K_F_o_l_e_y
September 21st, 2019, 5:38 pm
Forum: BYO Forum - Wine at Restaurants
Topic: Greater Boston
Replies: 116
Views: 14545

Re: Greater Boston

Steve C and I went to Captain Marden's Table and Takeaway, which is part of Captain Marden's Seafood in Wellesley MA.

All I can say is: It may be legal BYOB, but I will not be going there again!
by K_F_o_l_e_y
September 15th, 2019, 12:37 pm
Forum: BYO Forum - Wine at Restaurants
Topic: Greater Boston
Replies: 116
Views: 14545

Re: Greater Boston

For lunch, after the monthly wine tasting at Ansonia (and before Gordon's), braised pork belly bao with cilantro & cucumber, and LEGAL BYOB at Dumpling Daughter (Weston, MA) Wines: 2016 P. Dubreuil-Fontaine Père & Fils Pernand-Vergelesses Blanc 2019 Domaine Chataignier Durand Vieilles Vignes Juliéna...
by K_F_o_l_e_y
September 13th, 2019, 8:01 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Eggland’s Best Eggs
Replies: 72
Views: 4818

Re: Eggland’s Best Eggs

The hens’ diets can’t help but influence the eggs; do you also think that there are no flavor differences in the meat from one chicken to the next, from Bresse to Springdale (Arkansas)? I put those egg tasting reports you cite in the same category as the report here that wine doesn’t continue impro...
by K_F_o_l_e_y
September 10th, 2019, 7:50 pm
Forum: Travel and Restaurants Forum
Topic: where to eat in Boston and Portland, Maine?
Replies: 39
Views: 2228

Re: where to eat in Boston and Portland, Maine?

My list is petty much the same.
by K_F_o_l_e_y
September 10th, 2019, 12:26 pm
Forum: Travel and Restaurants Forum
Topic: where to eat in Boston and Portland, Maine?
Replies: 39
Views: 2228

Re: where to eat in Boston and Portland, Maine?

I would prefer not to have to go over into Cambridge. >50% of the good food in Boston is in Cambridge (I consider Somerville part of Cambridge lol). Sort of like Boston is known as the Center of the Universe for biotech, but most of the biotech companies are actually in Cambridge. It really isn't t...
by K_F_o_l_e_y
September 10th, 2019, 9:17 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Eggland’s Best Eggs
Replies: 72
Views: 4818

Re: Eggland’s Best Eggs

"It was pretty clear evidence that as far as eggs go, the mindset of the taster has far more bearing on the flavor of the egg than the egg itself. So, pick your eggs based on tight whites, or animal rights, or color. But any differences in flavor is probably in your imagination. Kevin, This is, IMO...
by K_F_o_l_e_y
September 10th, 2019, 6:40 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2155
Views: 185722

Re: Steak Porn

Well don’t go telling him about Flannery. Those are hard enough to get. Two Costcos I went to today didn’t get the memo. I’m guessing that this is an edict for Costco locations whose clienteles don’t buy this cut frequently enough to prevent stock from sitting around and hitting its Sell By date......
by K_F_o_l_e_y
September 2nd, 2019, 5:49 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1531
Views: 81478

Re: What did you cook tonight?

Lemon semifreddo with raspberry and wild Maine blueberry sauce
by K_F_o_l_e_y
September 2nd, 2019, 8:26 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Help me Redesign my Kitchen
Replies: 48
Views: 2610

Re: Help me Redesign my Kitchen

Do the under-counter microwave option as I did. It's AWESOME I don't know about that model, but I often cook dinner parties at Neil P's home who has one like that which requires requires you to push a button to automatically (slowly) open it. I find it incredibly annoying to have to do that. The fe...

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