orangeman747
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Posts posted by orangeman747
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Hi,
I second most of the above recommendations.
In Chestnut Hill, some of the best sushi in Boston is at Oishii, its a hole in the wall, but its great food (pricey, but good.)
Formaggio Kitchen (www.formaggio-kitchen.com), which I saw someone mention above, is definitely worth visiting! The prices are very high, but its worth just going in for the free cheese samples! Great, fresh produce and specialty items too.
Just down the street from Formaggio is the Hi-Rise Bakery, which has wonderful bread and I think the best sandwiches in Boston (try the Georgia Reuben)... its been in Gourmet a few times... its really great bread and a fun atmosphere... again definitely worth visiting.
Also, Harvard Square has a lot of good restaurants as well.
Welcome to Boston!
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Tonight's episode was the worst one I have ever seen:
(1) the quickfire was just stupid, it was a great idea for a quickfire, and that woman seemed to be a good chef, but they just totally messed up with that stupid vending machine thing....
(2) I don't want to watch professional chefs make food for kids any more! Especially when they can only make bad, dried out food under 500 cal! Let these cooks actually COOK!
(3) Bravo obviously wanted the drama of the cheating (hint who do you think put those squirt bottles of olive oil there?) and if they had in fact wanted people to play by the rules they would have just had the nutritionist come back the next day!
(4) the point of this show is that someone goes home each week! the reason no one went home was because Bravo wants to extend the show another week....
i loved the first season of this show, but unless they start coming up with some good challenges, this season is really bad!
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Herve Thisi's book Molecular Gastronomy just came out translated into English... I just got it, its a great book. It has a LOT of stuff on taste, how to differentiate between taste, etc....
I would highly recommend checking it out for this topic!
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I would say Kitchen Aid, no doubt. They are very reliable, you rarely have to worry about them breaking or anything. I got one for christmas last year and i love it. It does tend to "walk across the counter" a bit with stiff dough, but never so much that it will fall off or anything.
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The other night I was looking for a good soup to make with a big Italian dinner I was making for friends. I made Minestrone alla genovese (Genoese Vegetable soup with Pesto).... it had a lot of hearty vegetables, beans, etc..., and then when it was finished off with pesto I had just made with basil from my garden it was really delicious! A big hit at the party.
It was from Benedetta Vitali's cookbook "Sofritto," a really wonderful Tuscan cookbook (they have it on amazon.com) with really great recipes and photography! Benedetta is a big chef in Florence, she co-began Cibreo, and now own's her own restaurant Zibibbo. One of my favorite Italian cookbooks. Anyhow, a great soup and thanks for starting this topic!
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does anyone know how to find out what they're doing in real time? I'm going to LA next week and would love some info if they're doing one of their restaurant style our outdoor food challenges or something...
anyone know how to find out about that?
I'm pretty sure that they taped all (or almost all) the episodes over the summer.... sorry.
I think that this season will depend a lot more on what type of food they are looking for. Mia looks like she can make good food, but like Dave its not as refined as someone like Ilan or Sam. There are a lot of wild-cards this season though! It will be interesting to see where they go.
Also, does anyone miss seeing last season's chefs? I keep expecting to see Harold and Dave and LeeAnne (and dare I say Stephen?!) etc.... its so sad they are gone! But this season does look exciting!
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Cambridge 1 is a great pizza place, and they have a bar.
If you have time, try Upstairs on the Square or Rialto.
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There was a great article on it in the New York Times a few weeks ago on the cover of the book review section. Also, today in the Boston Globe food section there was an interview with him. It looks like it should be good, I'll read it eventually. For anyone who has already read it, is it more factual or analytical of the food scene in America.
I think that because America is still developing a "cuisine" (or that maybe it never will), books like these are really interesting....
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Ahhh! I'm so excited for the new season. I'm catering the night it starts, so I had to make sure that it was over before the show starts! Yeah, I think that it will be a good season! good contestants? does anyone know if any of the contestants from last season have egullet accounts?....
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i always find it odd that people in service industries take such exception to giving people what they want without feeling the need to critique and berate them, sometimes even to their faces. if the guy wants filet mignon well-done, who is the server to suggest otherwise? you have to be kidding me.
I totally agree. The food service industry is about making customers happy, and if a well done steak makes someone happy, then what do you care?
At Charlie Trotter's restaurant in Chicago, their whole thing is about the customer being first, but to the extreme.... and you know what, it works, the service there is AMAZING. Servers at Trotter's have been fired for not complying with a patron's request or making them feel stupid about asking for something. sure there are funny requests and quite memorable ones, i agree, but never should someone feel bad for ordering exactly what they want when they're paying for it. and im not saying that servers need to go way out of their way to fill some ridiculous request or anything, there needs to be a limit. but im just saying that why not? if you can do it, even if you and me think its absurd theyd ask for it, just do it.
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I saw the episode the other night. I agree, it was one of the better episodes they've had. They were both obviously excellent chefs. Everything that they both cooked looked delicious!! It would've been a hard battle to judge the winner, but in the end I think that I agree that Morimoto should have won. That first dish of Yeo's though, with the tea pot and the tempura asparagus, looked so good!
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The Boston Globe – July 21, 2004
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Alex Simon and Will Levitt began their business when they were 13
By Andrea Pyenson, Globe Correspondent
There aren’t many adults that could handle the pressures of catering business. But these talented kids are doing just fine.
For Will Levitt and Alex Simon, co-executive chefs of W&A Caterers, the road from experimental home cooks to budding professionals was not all that long. The two started cooking together about five summers ago, when their families rented a house in France. They were both 9 years old.I know that this post is really old... but I am Will Levitt, and I thought that it was really cool that you have put this up here. Alex and I, 2 years later, still own the catering business. Much of the article still stands true to what our business is today (though hopefully we've become better chefs!). If you want, please check out our website at www.wacatering.netfirms.com.
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Haven't been yet, but I'd read the article... seemed like it was a great place. I already love Chris S. so Im sure that it'll be good.
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In Nobu matsushisa's book Nobu Now, he has a recipe for deep fried tuna rolls.
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Which cooking magazines do people like to read? What do you like about them?
I know I like Gourmet, Saveur, Cooks Illustrated.
So...?
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Radicchio Bruschetta
Serves 10 as Hors d'oeuvre.
This is a simple bruschetta thats a little different than people are used to. Add anything you like... maybe panchetta? Try to get Trevsio Radicchio, as it tastes better when cooked. Treviso is the radicchio shaped more like romaine lettuce than like a ball.
- 20 slices baugette or ciabatta (2 in. diameter)
- 1 c extra virgin olive oil
- 1 head Traviso radicchio
- 2 whole clove garlic
- 20 thin slices buffalo mozzarella
- 10 fresh basil leaves
- salt and pepper to taste
Place four T. of olive oil in a pan over medium-high heat. Cut radicchio in half, and slice thinly. Add to olive oil, season with salt and pepper, cook for 5-7 min. until mostly cooked.
Place baguette slices on sheet tray, brush with remaining olive, rub with garlic cloves, and divide the cooked radicchio among slices. Cover each round with a piece of mozzarella, and broil for 3-5 min. Chiffonade basil. Remove rounds from broiler, place on a tray. Sprinkle basil on rounds, serve at once.
Keywords: Hors d'oeuvre, Vegetarian, Easy, Vegetables, Italian
( RG1785 )
- 20 slices baugette or ciabatta (2 in. diameter)
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Wow! That looks amazing!
How have the results been? Does it work well?
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If anyone is looking for a table-side recipe, I remember that on Alton Brown's "Good Eats" he did a show on salads, and he showed how to create a table-side preparation of Caesar Salad, it looked delicious!!! Maybe you could find the recipe on foodtv.coom???
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I think it would have to be a simple stuffed zucchini flower with herbed goat cheese and battered and deep fried.
As I do not grow zucchini flowers, does where do people buy their zucchini flowers? I have found them very difficult to find, even at farmers markets.... any suggestions (Boston area especially).
Thanks.
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my favorites are:
Creamy ceasar salad dressing
honey-dijon mustard
but its really on how good the fries are that make the difference.
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I was just in Tuscany and these plums were all over! They were also absolutely delicious. At one place we stayed, there was one of these plum trees next to the pool, so we would just swim and eat those little plums. Where in the US do they grow?
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a few months ago, i was looking for a certain fish (dont remember what), and the store didnt have any, so the fish guy recomended tilapia as the closest replacement. The fillets were wonderfully fresh, and I made a curried cauliflower puree with the tilapia fillets on top (which were baked with EVOO, lemon, s/p, etc...) and a balsamic reduciton on top... it was DELICIOUS. Though usually I would buy another more desireable fish over tilapia, all the negative connotations that I had originally had about tilapia were gone, and I would love to try it again.
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alexurzopia,
I too have been to Kansas City and Boston this summer ( I live near Boston).
I think that you are right that kansas city, while still with good food, is not very near the top. however, in kansas city, because the high-end restaurants are limited, there is not as much drive for the restaurants to be better because they do not have as much competition. Whereas, in boston, we have a large food scene, though its true that at many times we keep it "on the down low" and dont let too much out.
that said, restaurants like no. 9 park do have a very high level of refinement, however refinement is a very intersting thing because it doesnt mean fancier or anything, it just means that they have gotten down what they do to a science. if you get what you do down to a science, then you are highly refined... could a lobster shack that serves perfect lobsters be refined????
but you have listed some excellent chefs in boston, but i agree, there is no "best"
PS. ming tsai and todd english are more celebrities i think than people delivering the best food in boston.
PSS. i LOVE oishii
Bravo's Top Chef Season 2
in Food Media & Arts
Posted
i agree this show would be amazing if bourdain was there every week! his sarcasm is so great! i love him! he would be an awesome judge... i hope he comes back again.