9lives

Another variation using another form of alcohol is this southwestern variation ... mix of lemon and lime zest, a touch of cilantro, crushed coriander, crushed, dried habanero, and a sprinkling of tequila along with the sugar-salt mixture. ← I've made this with great success. I find gravlax to be a practically sure "winner" to serve at a party. It's amazingly easy..and people are shocked when they ask for the recipe. I don't use the rinsing method. For slicing, I use a thin bladed sharp carving knife...cut on the angle with 1 slice..no "sawing motion."

Goldie (or anyone in the know), do you think you can get a name and address for those of us who don't find outselves in the North End often enough? Thanks! I'm a little confused on directions. Salumeria Italiana is on Richmond and Polcari's is at the dead-end intersection of Richmond and Salem. No butchers en route that I've noticed. The NE is a quick walk from my office and a favorite lunch/shopping destination. If Goldie can clarify, I'm happy to check it out. ← That's Sulmona Meat Market..32 Parmenter St..which I mentioned above. Richmond St changes it's name to Parmenter St when it crosses Hanover. Walking the street from Hanover to Salem, it's on the left..a few doors (1?)before Polcaris..and Salem St. I go in there a lot and highly recommend them. You'll also pass on the left..across from the library; Alba Produce..high quality stuff..great mushrooms in the back..just ask. Guiffre's fish market is around the corner.. Between those 3 and Salumeria Italiana, I eat pretty well

Thanks for the good news(Happy Thanksgiving)! ← That was 1 of the first calls I made before making a reservation You have a great holiday too.

A fish market in Marathon assured me this week that they have a steady supply of stone crabs.

We'll be spending a week in Marathon next month. We'll have a kitchen and probably eat a lot of stone crabs and fish from the local fish market. Anyone have any restaurants that are worth trying? Probably leaning towards "local" type as opposed to high end...but might go out once to a nicer place if it's worthwhile. Probably do a day trip to Key West..and go to Blue Heaven; which I was at a few years ago and enjoyed. Appreciate any suggestions.

I was a regular at Epicurean..and you'r right...they were supplied by John Dewars..even had 28 day aged beef on a day's notice..from Dewars wholesale place in Newmarket Sq. Unfortunately, they closed last year...space is now taken by the soon to open Toro..Ken Oringer's (Clio, Uni) tapas place.

Try John Dewar & Co., which ninetofive mentioned upthread. Good but expensive, though not overpriced like Savenor's. Excellent selection. Both retail stores are in the 'burbs, however, which is makes it a detour for those of us who rely on public transit for daily shopping. ←

Second the Savenor's recommendation..prime beef, lots of exotic meats; expensive but very high quality..Charles St..buy most of my steaks here. In the North End, I like Sulmona's..on Parmenter St..great veal, lamb, pork..all cut to order.. good beef..my "go to" place for hamburger meat; they grind to order. .also make their own sausages. I'll order my turkey from them this week. Susi's on Salem is my second choice North End butcher..also very good traditional butcher.

went last night. Small cozy place, in sort of a residential area near Central Sq..friendly service. Started with a sausage appetizer, some flatbread, and sort of a rose flavored lemonade..all great. Then, melkha..stuffed eggplant, lamb shank, and the Bastille Torte..this was made with squab and was served sort of "open faced" with a light dusting of sugar on the phyllo dough..just delicious. This was a first taste of Algerian food for us and we really enjoyed it..thx to CZ for posting on this place. Highly recommend it...very different spicing than other cuisines that I'm familiar with.

I've had monkfish wrapped in bacon or pancetta and scallops wrapped in bacon is pretty common.

just reserved 1 for Tuesday...

There's a few "original" Trailer Parks. I don't know which is the real "original" but they're still around.

second GG Thai recs...They're 2 of Boston's best Thai places. just to add, Dok Bua has no liquor, but you can byo. Good luck to Aldo

Glad you enjoyed it. We've also travelled up to Todos. That Beer and Arts is a regular stop...margaritas made with love

In addition to the above, I like to braise a beef brisket/ with carrots, onions and celery...tough cut of meat but gets very tender after several hour at low temp.

Thanks...Looking forward to getting there. Are you familiar with that chicken dish that requires 36 hours notice?

The original Stoddards on Temple Place sadly closed a little while ago. Think the Copley location is still open.

Second Mix/Mei Sum. Another good sandwich option is Chacarero in Downtown Xing..Chilean..beef or chicken, muenster, guac, string beans..sound starnge but they're great...outdoor seating only..go early or late to avoid a long line..weekdays only. Tim's Tavern is open; but early reports have not been great.

I didn't say "no taste"..just that I've had better USDA Prime/ Choice/Select are different than "all natural." I think the grades are a result of the "raising process." The "all natural" is a description of the process.

natural what? how cooked? ← "All natural" is another marketing label..not sure if it's USDA recognized..used by Whole Foods in this case....I posted about it above..I think it means the cattle was raised without certain chemicals or hormones. I have the 1 paqe but not handy. Charred...rare/med rare over an open wood fire. Again, I was not overwhelmed by this steak...and will not seek it out; though I would buy it if was the only option....but there's better out there

If you're in Charleston on a Fri or Sat, it's well worth the hour drive to Sweatman's BBQ in Holly Hill.

Last night's "dry aged, all natural" was good but inferior to the more heavily marbled prime I've cooked..wet or dry aged.

good solid advice Mrs 9 kept asking wtf.

There's going to be some overlap between the high end of "choice" and the bottom end of "prime"..It's human beings making a judgement call..and agree that standard have dropped over the last 20 years. There's also the Certified Angus Beef which claims that they use the top 35% of choice or prime...unless it's specifically Certified Angus Prime. USDA grading is optional and you have beef like Niman Ranch, Snake River, and other small producers who say their beef is "better than prime." Wolfe Neck, a small farm in Maine claims USDA Choice or better. All can be good to excellent steaks. I've tasted Angus strip...dry aged and wet/unaged head to head and the dry aged was clearly superior..deeper, beefier flavor...both charred, rare +..like Holly likes. I think a steak at the NY Palm will be better than other branches because of the dry aging. USDA Prime steak tips vs Cerified Angus tips..no comparison..Prime is superior. I'm about to throw a 21 day aged, "all natural" ungraded strip on the grill (Whole Foods) It's nicely marbled but nothing like some "prime" I've purchased. I was going to do a head to head, aged vs unaged..same cut of beef...but Mrs 9 didn't want steak tonight so I just got the 1.

glad you enjoyed it!