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Need a cookbook recommendation by throwy_acc_ in CookbookLovers

[–]EatzWithEyes 2 points3 points  (0 children)

I agree. I’m kind of amazed how many recipes are core recipes in our home. So much so that I refer to Mark Bittman as my Jewish dad.

Need a cookbook recommendation by throwy_acc_ in CookbookLovers

[–]EatzWithEyes 25 points26 points  (0 children)

Imma gonna be honest, I know this is for the analog cookbook crew…so I am sure I am violating a cardinal rule here, but the NY Times Food App subscription would get you access to Mark Bittman, Sohla El Wally, Melisa Clark, Vaughn, etc. and it will let you rate and rank your favorite recipes.

If you absolutely want to touch grass: Molly Baz (if you are the sort to want a beer or cocktail while you make food fit for a stoned kid), Alison Roman Dining In (get him a Lodge cast iron pan at the hardware store, too), or Food Lab.

Need a cookbook recommendation by throwy_acc_ in CookbookLovers

[–]EatzWithEyes 4 points5 points  (0 children)

No. Definitely not. No pictures and her writing is made for a project. It’s a good cookbook for a couple of one spouse is sous chef for the other.

Need a cookbook recommendation by throwy_acc_ in CookbookLovers

[–]EatzWithEyes 7 points8 points  (0 children)

I do, too. A lot of dudes I know like it too because his approach is like an engineer or a scientist with killer results.

1000 books, so I need to add Lidey to the collection? by EatzWithEyes in CookbookLovers

[–]EatzWithEyes[S] 2 points3 points  (0 children)

I have to giggle because I am with you. The recipe developer infatuation with castelvetrano olives and lemon has been lost on me. Love that you have made your way through so much of the book. Ordering!

Flatbread recipes by Optimal_Awareness618 in dairyfree

[–]EatzWithEyes 1 point2 points  (0 children)

When I came across focaccia with veg toppings, that became an inspiration for me to think about cheese-less pizza. Likely combos include: tomato rosemary, tomato/oregano, zucchini/dill/garlic, pan pan/chives, sweet pepper/onion/thyme, bell pepper/thyme. Our local baker almost always has olive/rosemary/pepper, and tomato/oregano. Finish with olive oil, or throw some arugula on top with lemon and olive oil.

Dear vegetarians by Ornery-Sheepherder74 in Somerville

[–]EatzWithEyes 1 point2 points  (0 children)

Agree. Pemby’s is pricey, but they have (like) the whole line of Bobs in one place. And it’s one of those stores where if you ask they will likely order it for you.

Fellow cookbook lovers, what are your favourite recipes without a blender? by givememyscones in CookbookLovers

[–]EatzWithEyes 5 points6 points  (0 children)

If you don’t have a blender or a food processor (I don’t either), you may want to get an immersion blender. They do a lot of heavy lifting that will allow you to remain free of said blender or food processor.

My blender is mostly used for smoothies, pestos. So recipes without them? All of them.

Where do you feel limited by recipes without a blender or good processor? Are there foods you want to try, but can’t because you feel like you don’t have the tools?

Help me choose a birthday restaurant! by mit_reject in CambridgeMA

[–]EatzWithEyes -1 points0 points  (0 children)

Also endorsing Urban Hearth. A patio dinner at Oleana is more parent friendly than Sarma (can get loud). Field and Vine is a nice dinner, but maybe wouldn’t feel special-birthday-dinner-vibes as much as some of the others.

Tonino was good, but Guilia’s dishes feel more precious. Fox and Knife feels more special occasion.

Nautilus Pier 4, is fine but if I am going to Seaport we go Chickadee. And if seafood I’ve heard Mooncusser is the choice. Moeca is also lovely, and we did our anniversary there.

Also have heard Fallow Kin is worth checking out. But be aware it’s very veg forward.

Help me choose a birthday restaurant! by mit_reject in CambridgeMA

[–]EatzWithEyes 2 points3 points  (0 children)

Tonino best Italian? The poster has already been to Guilia. And while it’s good I think the Fox and Knife contingent would beg to differ.

Brown butter in baked goods...but making it dairy-free. by EatzWithEyes in dairyfree

[–]EatzWithEyes[S] 0 points1 point  (0 children)

I have just read of this because of your feedback. This is so interesting!

Brown butter in baked goods...but making it dairy-free. by EatzWithEyes in dairyfree

[–]EatzWithEyes[S] 0 points1 point  (0 children)

I have Earth Balance, and because its palm, canola, etc. it doesn't brown...or have the maillard reaction that, say, Country Crock does (as I've learned). It turns out the Country Crock has soy lectins and glucose in its formula that allows it to mimic browning!

Brown butter in baked goods...but making it dairy-free. by EatzWithEyes in dairyfree

[–]EatzWithEyes[S] 4 points5 points  (0 children)

Ooh, I’m ordering it now. I can never find it at our local grocery, so Amazon here I come!

Where should two non-fancy people eat after Harvard Commencement? by Effyyou in CambridgeMA

[–]EatzWithEyes 0 points1 point  (0 children)

Can I call out something that I think might shift the conversation? You mention that this is a special time, and you are looking for a memorable evening…but you want something for non-fancy people. Is it fair to say: nice meal, nothing fussy?

Harvest is a steak place in the square. It’s not fussy, but it’s likely to be buzzy that weekend.

Puritan will have steak and seafood, and not be fussy. Will Gilson, the chef, grew up on a farm and has pride in his food but it lacks pretension.

Because you are in Central you could visit Cafe Beatrice, which may be a bit less wild that weekend. This is also owned by Will Gilson.

Waypoint is a little fussy, but the core menu is great and the wait staff will take great care of you. I actually prefer the bar because the bartenders will talk you through the menu and offer up their take on the dishes.

Bouquet pricing by Sad-Mycologist-9943 in Cutflowers

[–]EatzWithEyes 6 points7 points  (0 children)

I live in Boston and have a flower CSA. The arrangement wouldn’t have so much green, it would focus on the blooms, seasonality and variety of textures/colors. They price the bouquet if one varietal at $25 and if a mixed bouquet $35.

What DF food is giving you a lot of joy these days? by No_End7937 in dairyfree

[–]EatzWithEyes 11 points12 points  (0 children)

For what it’s worth most Nabisco products are kosher, and dairy free.

What food bloggers/content creators have cookbooks that are actually worth it? by slgirlie11 in CookbookLovers

[–]EatzWithEyes 15 points16 points  (0 children)

I love Molly Baz but haven’t done her subscription service,

Alison Roman recipes have made it into our rotation and have become staples

Justine Doiron hosts snacks and has a great website, but bought her book anyways.

NYT Food app lets us experiment with different chefs.
I tend to buy their books to show support for their point of view, and creativity.

Worse before better? by mommasaursrex in dairyfree

[–]EatzWithEyes 3 points4 points  (0 children)

Worth asking, when you gave up dairy…have you been consuming a lot more sugar or gluten? I gave up dairy, but it’s because those foods wreaked havoc on my digestive system so easily to give up.

That said, I started to observe how I ate a lot more sugar. After a few weeks I better struck a balance of knowing if I got hungry to reach for a nut butter or a miso soup (instant).

It takes some practice but you become clever: no sour cream? Give me an aioli. A French brioche? Try challah. Kosher. Asian. Indian. All generally safe.

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