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dans

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About dans

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  1. I am of the belief that eggs can make anything, and make it better.
  2. Cooking. N.Y. Times

    I was waiting for this to happen when they moved everything to off the main web site. I'm not about to pay $60 per year for access although getting access with a subscription to the paper is better. I wouldn't pay the price to access the Cook's Illustrated/ATK/Cook's Country sites since I have subscriptions to CI. Having to pay on top of the subscription is just greedy.
  3. Costco membership

    My household is only two people, but I still find the membership worth it. I stock up on things that don't spoil and regularly shop for foodstuffs and freeze portions of them. It is a great place to get things for family gatherings and holiday events, etc. Also, we recently booked a cruise through them and saved quite a bit of money. We wound up with an upgraded dinging plan which we through well worth it. When we got home, we got a gift card as a rebate or something.
  4. Breville Smart Oven Air

    I ran into a demo of this unit at a department store. The person doing the demo was "from Breville" and she was cooking some thinly sliced veggies (potatoes, etc.). She opened the unit to show me what she was cooking and I noticed that is was very uneven. The slices in the back of the oven where much darker than the ones in the front. I decided against the "air" based on that and the fact that my question about how uneven of cooking was completely ignored.
  5. Rural restaurants

    I'm not sure what your definition of rural is, but Burlington is a fairly big town for Vermont. Waterbury is smaller so it may fit "rural" better. The Hen of the Wood is a place we always to to make it to when we are in the area - usually the Waterbury location.
  6. We're going on a cruise and have a few days before in Honolulu and several multi-day stops (Kahului, Maui and Nawiliwili, Kauai). Are there any restaurants that we should eat at while there? TIA
  7. We usually got ours from Harrow's. It was a restaurant when I was growing up, but they now only do take home meals.
  8. Tin lining in copper pots

    DO NOT LISTEN TO ANYONE WHO RECOMMENDS COPPER LINED WITH TIN. In the USA there was one place that would reline it (in New Jersey IIRC). Tin lined copper will need to be relined no matter how you treat it. I've had the copper-stainless for many years and have been quite happy with it. It heats evenly and cleans easily. I've got quite a bit of it and wouldn't trade it for anything.
  9. It is rare for a restaurant in the North End of Boston to serve desert. Most of them are small places that are trying to stay alive serving dinner. If you want desert, go to Mike's, etc.
  10. Here's a question I've been wondering about for a while. Is there something special about cake recipes for a bundt pan? I have a couple but have never used them. Every time I have made a cake, i've used regular cake pans. I think I would like to try the bundt pan, but wonder if I have to change the recipe or baking process to accomodate the new pan.
  11. This year we decided we wanted try try a heritage breed turkey for Thanksgiving. We always served local, but we've never seen the heritage breeds for sale. Does anyone know where we might be able to buy one in northern MA or southern NH? I would be open to a mail-order source as a last resort. Supporting the local farmers is important to us, but it isn't always possible. TIA
  12. When we moved into our house a few years ago we bought 3 if the gelpro mats. They were some of the worst made things we ever bought. They curled on the edge so they were tripping people. The seams came apart and stepping on them with anything but a flat shoe would cut the surface.
  13. Black Trumpet Mushrooms

    At Cote D'Or we had a steamed potato with black trumpet mushrooms and a poached egg. It was so good we asked to have it again the next night.
  14. They are stocking the frozen puff pastry again. I picked up six packages that should get me through Thanksgiving. Dan
  15. Negative. mayonnaise, especially the commercially prepared ones are too acidic to be a growth medium (at least that is what I remember from my sanitation class in culinary school). Raw potatoes are not potentially hazardous - remember, we store them in cool dry places for long periods of time. However, cooked potatoes are potentially hazardous. The same hold true for tuna salad. The mayo may look horrible, but it is the tuna (or more specifically the protein). Dan
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