bostonchef.blogspot.com
Boston ChefWe are the Boston Chef - two amateur cooks who love experimenting with food, cooking food, delighting in food... and eating food.
http://bostonchef.blogspot.com/
We are the Boston Chef - two amateur cooks who love experimenting with food, cooking food, delighting in food... and eating food.
http://bostonchef.blogspot.com/
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Boston Chef | bostonchef.blogspot.com Reviews
https://bostonchef.blogspot.com
We are the Boston Chef - two amateur cooks who love experimenting with food, cooking food, delighting in food... and eating food.
bostonchef.blogspot.com
Boston Chef: August 2010
http://bostonchef.blogspot.com/2010_08_01_archive.html
Monday, August 16, 2010. Is this their 15 seconds of fame? Anyways, I missed what all the ingredients were, so I just looked up her recipe. Online. I didn't have any mirin, but I didn't sweat it. I just added a few dashes of w'shire sauce as well as some dry sherry and that was that. My one misstep was not slowly whisking in the cornstarch slurry. I ended up with a very sticky and yummy, yet clumpy sauce. One other trick I learned.you can freeze ginger! Always nice to have some on hand! What Did You Eat?
Boston Chef: July 2008
http://bostonchef.blogspot.com/2008_07_01_archive.html
Tuesday, July 29, 2008. I had an opportunity to go offshore fishing from Newport, Rhode Island with some old high school friends. We caught a few bluefish and a bunch of fluke - aka Summer Flounder. This fish is delicious simply pan-fried with a little salt and pepper, which we had the night I returned from the trip. The next night, we decided to do something a little more elaborate with these sweet whitefish fillets. Here's one of the Blues we caught! Don't forget to check out Boston Twins.
Boston Chef: February 2011
http://bostonchef.blogspot.com/2011_02_01_archive.html
Sunday, February 06, 2011. I hard cook my eggs by covering them with cold water, bringing them up to a boil and then covering them and taking them off the heat. I let them sit like that for 12 minutes and then rinse with cold water. Top them off with a sprinkle of smoked Spanish paprika and you have a classic appetizer that will be gone before the Superbowl even begins! Tastes better chilled in the fridge for a coupla hours! Subscribe to: Posts (Atom). View my complete profile. What Did You Eat?
Boston Chef: Boneless Pork Butt
http://bostonchef.blogspot.com/2012/02/boneless-pork-butt.html
Friday, February 17, 2012. Pork Butt, also called Boston Butt. Is actually a somewhat tough (but full of fat and connective tissue) cut of meat from the upper shoulder area. It is the perfect braising cut! In the past, I've used the picnic, or the lower shoulder, but that usually comes with bone and skin (which is a pain to remove.) So having a ready to go, boneless cut of meat makes this a low maintenance dish which involves 3 steps: dry rub marinade, searing and braising. 2 tbsp kosher salt. Sear the p...
Boston Chef: August 2008
http://bostonchef.blogspot.com/2008_08_01_archive.html
Wednesday, August 27, 2008. Ever been intimidated by all the ingredients that go into making Pad Thai? Yeah, so was I. Finally I gave it a shot this week; and even though I couldn't find one key ingredient at the store (tamarind paste), I did not give up on the dish. I found that tamarind paste provides the dish with a sour tang that can be mimicked with some lime juice, white vinegar and a bit more brown sugar than was planned. Crisis averted! Let this cook down for about 3 more minutes and then add you...
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Boston Restaurant Blog: May 2007
http://wtle-boston.blogspot.com/2007_05_01_archive.html
News and notes on Boston, Massachusetts restaurant openings, closings, reviews, happenings, chefs, and more. New Sushi Spot O Ya Is A-OK With Critic. B-Side Lounge, No. 9 Park on Esquire List. Boston No. 9 on Top Restaurant Cities List. LEspalier Chef Nabs James Beard Award. Tuesday, May 29, 2007. New Sushi Spot O Ya Is A-OK With Critic. IN THE NEWS. The Dig. S Christine Liu considers gelato sources, including Harvard Square's Caffé Paradiso. Brookline's Athan’S Bakery. And the North End's Napoli Pastry.
Beyond Salmon: Mercury in Fish
http://www.beyondsalmon.com/2006/02/mercury-in-fish.html
Saturday, February 11, 2006. For some strange reason, American women feel that they need to bring sacrifices to the Goddess of fertility by banning wine, good cheese, smoked meats, rare steaks, and sushi from their diet. The reason I am writing this post, is that cooked fish has recently joined this echelon of forbidden foods due to the threat of mercury harming the fetus. After Andrea from Rookie Cookery. That we started getting some real facts. 8221; According to the HMS study, each additional weekly s...
Beyond Salmon: Is frozen fish as good as "fresh"?
http://www.beyondsalmon.com/2007/01/technique-of-week-how-to-freeze-fish.html
Monday, April 23, 2007. Is frozen fish as good as "fresh"? There is nothing I hate more than being wrong. That's why I research things to death to make sure that I am not wrong too often. When it does happen though, it's a great learning experience, like the one I just got on freezing fin fish. I kept procrastinating posting my frozen fish findings, but a question that Matthew Amster-Burton, a columnist. Has just posted on my How to store fish. As good as fresh. Not whether it's as safe to eat. But if yo...
Beyond Salmon: Seared Scallops Video
http://www.beyondsalmon.com/2015/05/seared-scallops-video.html
Tuesday, May 12, 2015. YouTube Link: Seared Scallops. More Videos: Helen's Kitchen Channel. Posted by Helen Rennie. Any recommendations on where to find dry-packed, never-frozen scallops in the Boston area? New Deal in Cambridge, Captain Mardens in Wellesley, Wulfs in Brookline all have outstanding scallops. Whole Foods scallops are also dry, but the few times I tried them they werent quite as good as the 3 stores I mentioned. Subscribe to: Post Comments (Atom). Helen's Kitchen Equipment Store on Amazon.
Beyond Salmon: To rinse or not to rinse: that is the question
http://www.beyondsalmon.com/2006/02/to-rinse-or-not-to-rinse-that-is.html
Monday, February 27, 2006. To rinse or not to rinse: that is the question. Alanna Kellogg from Kitchen Parade. Just asked me a great question about rinsing fish. Do you know why do recipes sometimes (but not always) suggest rinsing filets? Seems so basic - I'm guessing it's for health/bacteria reasons but if that's the case, yuck, who wants to eat fish in the first place (is the reaction I have and I'm guessing others as well)? And if it IS for health/bacteria reasons, then why don't recipes. It makes se...
Beyond Salmon: 2014 Archive
http://www.beyondsalmon.com/p/2014-archive.html
12-16-2014: Make-ahead Whipped Cream Video. 12-09-2014: Kohlrabi Latkes Video. 12-03-2014: Ugly (but Yummy) Green Beans. 12-01-2014: Holiday Gifts for Cooks and Bakers. 11-17-2014: Celery Root with Vanilla Bean (Video). 11-17-2014: What's in Helen's Kitchen (pots, pans, cutlery, and more). 11-09-2014: Apple Galette (Video). 11-03-2014: Caramelized Pear Ginger Tart (Video). 10-27-2014: Braised Turkey Thighs. 10-21-2014: Brussels Sprouts Video (oven and stovetop methods). 09-19-2014: Soy Reduction (Video).
Beyond Salmon: Branzino Tartar with Apples and Ginger
http://www.beyondsalmon.com/2006/10/branzino-tartar-with-apples-and-ginger.html
Thursday, October 19, 2006. Branzino Tartar with Apples and Ginger. I wish I could take the credit for this brilliant combination of raw materials, but it goes to Ethan Stowell, the chef of Union Restaurant. Suppose I told you to buy some "very fresh" fish, chop it up and serve it raw. Raise your hand if you'd be comfortable doing that? I have a feeling very few hands went up. So, let's go over some basics of serving fish raw. 1) Mitigating the bacteria risk:. There might be others, but I haven't tried t...
Beyond Salmon: Technique of the Week: How to skin a fish fillet
http://www.beyondsalmon.com/2006/07/technique-of-week-how-to-skin-fish.html
Saturday, July 8, 2006. Technique of the Week: How to skin a fish fillet. One of the students from my fish class, just e-mailed me with a question of how to skin a fish fillet. This had “Technique of the week” written all over it. Thanks so much for the idea, Valyn! You’ll need a sharp boning knife (see the picture) or a utility knife that has a flexible blade (no picture since I don’t own one). Slide the knife all the way under the fillet. If you are browning. Your fish in the skillet. The skin will tur...
Beyond Salmon: Glazed Trout Video
http://www.beyondsalmon.com/2015/04/glazed-trout-video.html
Monday, April 6, 2015. YouTube Link: Glazed Trout. More Videos: Helen's Kitchen Channel. If the fish has the skin, cook it on the skin side as long as possible. The skin provides insulation and prevents the flesh from drying out. Aim for the total cooking time to be 6-8 min per inch of thickness. Posted by Helen Rennie. Couldnt be written any better. Reading this post reminds me of my old room mate! Subscribe to: Post Comments (Atom). Helen's Kitchen Equipment Store on Amazon. Helen's School of Fish.
Beyond Salmon: Fish Personalities
http://www.beyondsalmon.com/2005/10/fish-personalities.html
Monday, October 10, 2005. Understanding these 4 elements will help you choose the right cooking methods, and find appropriate substitutes when a particular fish is not available. It will also make you more comfortable when faced with unfamiliar fish. If fish shopping feels like a cocktail party where you stick with the only two people you know (salmon and cod, anyone? It's time for fish psychology 101. There is a whole spectrum of fish textures from fragile to dense. Here are some examples. Such as sole ...
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Know the risks as well as benefits of the surgery. Be free from health problems and enjoy leisure activities. Perfect surgery for your face to give a new look. Call Us : 320-547-6349. Select the exact kind of plastic surgery which outfits you the best. Physicians remove fat from an extent of the body through a suction tube. Liposuction can take times to inclusive; depending on how large an area is existence suctioned. Patients may have stain and inflammation after the surgery. They must wear ...Body cont...
bostoncheersandjeers.blogspot.com
BostonCheers&Jeers
Observations and commentary on all things Boston, and beyond. Wednesday, May 26, 2010. Jeer: Gina Giovangelo - Latest Evidence of Our Shrinking Standards. Unfortunately, we see these kinds of tragic stories all of the time. A poor victim is killed by an irresponsible and reckless driver. Driver leaves the scene. The poor family of the victim cries out for justice. Eventually, the driver turns himself in or is captured. The story of Gina Giovangelo's hit and run accident on the Cape is no different. To be...
bostoncheese.com
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Boston Cheese Cellar
We are open, but now we think it's time to celebrate. Throughout the weekend of 6th and 7th June, join us for specials, for tastings, for pairings, for music and for fun. More details soon. Come in and try our full line. We have four different types of Vegan - non-dairy cheeses. Treeline, Nuttin' Ordinary and Daiya. Whatever the cheese - we have you covered! Read the Q&QA in the Boston Globe. Mike Floreak stopped by and talked briefly with Adam. Read the article in the Boston Globe. Tel: 617 325 2500.
Boston Chef
Monday, February 27, 2012. Perfect Hard Boiled Egg. READ THE REST OF THIS POST. Friday, February 24, 2012. So what to do with all that super tender pork butt. You made the other night? 160;This time around I decided to go in an Asian direction. With no Chinese restaurants in my town, I often get that craving for some MSG (oops! I mean umami). Pork Lo mein to the rescue! 160;This is a great recipe to use with chicken, beef or tofu as well. So get your woks out and lets begin! READ THE REST OF THIS POST.
BostonChefs.com: guide to Boston restaurants and fine dining - featuring the best chefs and restaurants in Boston
Start typing to search by: Restaurant, Neighborhood, Chef or Cuisine. Wood-Fired Pizzas For Lunch. Sunday Brunch at Grassona’s Italian. Midday Dining Deal at Hotel Marlowe. PAGU Debuts New Brunch Menu. News & Events. Go Irish at The Industry. Industry Night at Ledger. St Paddy’s Day in Southie. Foolproof Brewery Beer Dinner. Talkin’ Tiki with Brother Cleve. Lovin’ Spoonfuls Marathon Dinner. Happy Hour with Jameson Caskmates. Prizefight Whiskey Tasting at Saloon. Drink like a pro. Recipe of the Week.
Boston Chemical Data Corp., Environmental Investigations
Environmental fate and transport investigations:. Petroleum, chemical and radiological releases. Marco Kaltofen, PhD, PE (Civil, MA), C. NSE. 2 Summer Street - Suite 14, Natick, MA 01760. 508) 314-9334 mpkaltofen@gmail.com. Projects, Publications and Lectures. Environmental Fate and Transport Investigations:. Design, budgeting, project management and execution of scientific inquiries. Fingerprinting chemical and nuclear contamination. Pollution tracking and mapping. Nuclear forensics : Nano-scale analysis.
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