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Everything posted by Honkman

  1. The quality and selection of cheese at TJ is dreadful. If you have places like Fastachi closeby the nuts are also not something good. Same with chocolate which isn't really high quality - so if you don't care about quality TJ might be a decent place but otherwise they are just good at marketing and hype
  2. I have tried the Market Basket in Waltham but there was nothing which you can’t get anywhere else in often better quality for a similar price (we mainly by produce, meat etc but no processed stuff in supermarkets). And I know TJ is for some reasons quite popular in the US but for me it is the most overrated supermarket if you are not heavily using processed food - I can’t see what people like about TJ
  3. Just curious - where do you live (as I live close to Alewife and don’t think driving to Natick is very far away) ?
  4. Visited yesterday this Wegman in Natick and came away completely underwhelmed - product section had a lot of low quality stuff, e.g. different berries and grapes with tons of mold, baby bok choy just looked awful, for a lot of stuff they force you to buy in bulk, e.g I needed one leek- the smallest bundle had at least four pieces etc. (overall very little care in the produce section), meat section had surpringly little selection and some of the stuff didn't look good, especially the ground pork which had more the look and consistency of slime. The selection of a lot of other stuff I was looking for normally in a regular supermarket was OK but not great and the people working there had surprisingly little idea where anything was located. The perfect finish was the check out where the guy had virtually no clue about any produce and what itwas (e.g. "what is this ?" - "cilantro" - "Italian ?", "is this a nut ?" - "no, a shallot") and a lot of stuff didn't have a PLU number and he couldn't locate anything and it took only 15 minutes at the check out which should normally take 1-2 minutes. Overall if you live at that part of Boston you are much better of with Russo's, Whole Foods (Alewife) and Savenor's to get much better quality and selection at a comparable price
  5. Cooking is too much of chill-out/relaxing time after a long day at work that we would at home “waste” it with any highly processed/low quality food. Also dinner is every day a good time to sit and talk about the day as a family without any distractions and so good food is even more important as it is a great foundation of good discussions
  6. Honkman

    Cooking with Grains

    I like this book https://www.amazon.com/Bowls-Plenty-Recipes-Delicious-Whole-Grain/dp/145553658X
  7. There might be more tourists than at other Thai places but the food is much, much better compared to Chada. Now living on the east coast LOS is actually one of the restaurants I really miss from LV visits. It is one of the best Thai restaurants in the US
  8. It would help if you could describe how you currently make your bread, e.g. hydration level etc.
  9. Coming form Germany I am still surprised what money people in the US think characterizes German food today. Most of the people tend to think that the stuff served in most of the "German" restaurant is indeed what most Germans eat on a regular basis even though it couldn't be further from the truth. (But most Germans also still think all Americans eat only burgers, ribs and mac'n'cheese everyday.)
  10. Jacob Wirth is (and most likely soon was) a horrible restaurant with unbelievable low quality food and had very little to do with German food. If you want German (or better Central/Eastern European) food in Boston the only good option is Bronwyn http://bronwynrestaurant.com/
  11. This book sounds related to a German book called “Foodpairing: Harmonie und Kontraste” written by Thomas Vilgis - he is a well known professor who has written a number of cookbooks which rely heavily on chemistry and looks at key chemicals in many different ingredients and how they can be matched or oppose. He worked with some of the best known chefs in Germany for some of his books. If you can read German all of his books are highly recommended https://www.amazon.de/gp/aw/d/3037804807/ref=mp_s_a_1_23?__mk_de_DE=ÅMÅZÕÑ&qid=1521423471&sr=8-23&pi=AC_SX236_SY340_QL65&keywords=thomas+vilgis
  12. We love to cook through many cookbooks and magazines but never repeat a recipe (but have kept record of all the ones we tried since living together)
  13. It’s a typical German bread which tends to be very dense (but yours looks too dense). People like to eat it with soup, e.g. lentil soup but duck, pork rillette or Griebenschmalz (lard with cracklings) is also a popular combination.
  14. KBrO3 is a potential carcinogen and thereby bromated flour can be potentially carcinogenic dependent on how somebody is using it (baking time, temperature, etc) It would be irresponsible by MB not to call it potentially carcinogenic without new, peer-reviewed data. The industry is not the problem - it is the other way around - more customer should be aware about potential risk of their food.
  15. In my job I have to work with animal and human data regarding multiple disease indication, including oncology, on a daily basis. Based on your comments it is rather obvious that you have little idea about how any kind of (pre)clinical studies (including epidemological ones) are conducted. There is enough data in animals and humans which indicate potential renal toxicity with bromate exposure that warrants caution (and bans) in using it in material for human consumption.
  16. I don’t really see paranoia about bromate - the scientific (animal) data indicates some possibility of carcinogenicity and based on this it is banned in many countries around the world (with US one of the few exceptions). https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1567851/ https://toxnet.nlm.nih.gov/cgi-bin/sis/search/a?dbs+hsdb:@term+@DOCNO+1253
  17. The Neapolitan pizza in two different pizzerias in Naples wouldn't be the same
  18. It's not scientists or people of the region or Nathan who ultimate define what a product is called but ultimately whoever makes the dish. It is the same discussion as with "authentic" dishes - what you define as authentic might not be the same what I define as authentic and we are both right. Where you are fundamentally wrong (even beyond just food) is " You're mistakingly assuming that there's multiple routes to the same destination" - yes, there are always multiple routes to the same destination outside of food, within food and also Neapolitan pizza. It's quite preposterous to believe there is only one way to make Neapolitan pizza and every other approach in the future can only lead to inferior results.
  19. As a scientist I care about the progress of science and don't ever believe that most things can't be improved with "newer" science - same with Neapolitan pizza - just because there is a "great deal of wisdom and science" in the making of this style of pizza doesn't mean you shouldn't utilize the progress of science over time to change/improve the making of Neapolitan pizza (and still call it a Neapolitan pizza).
  20. Prager Brothers are for us by a very large margin the best bakery in SD - never really understood the love for B&C in SD.
  21. I am surprised they let you photograph your food - they are normally known for a strict no photo policy
  22. There are a few recipes in the book which are from J&I but yes, it is more towards the home cook. (J&I is the one restaurant we miss from San Diego now that we live in Boston. It was our weekly ritual to have dinner there and at the end we knew many of their cooks/chefs/servers quite well and had some nice surprises during our last few visits)
  23. I have only looked at "On Vegetables" in the bookstore but there is no doubt that I will buy it soon as it is written by Fox which has shown with Ubuntu years ago (some of the best meals for us) that he is very unique in creating vegetable-based dishes using unique flavors, thoughts, ideas. It is definitely not your next "standard" vegetable book
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