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I now understand why so many people have recommended this place to me, and I will be sure to return soon. I have absolutely no excuse now. I give The Blue Ox my hearty recommendation. I received a media comp for this dinner. Please be advised I was under no obligation to actually review this restaurant and if I chose to review it, I was under no obligation to say anything specific, whether positive or negative, about my experience.
All of this content was solely at my discretion. I will be returning to the restaurant soon, on my own dime, and will definitely report back on any differences I encounter. Charlie Gaeta, general manager and beverage director at The Blue Ox. Because he ditched a job in finance to follow his passion. In the meanwhile, he crafts a killer program that emphasizes small batch distillers and marries the classic with creative, often using homemade vermouths or wood-smoked whiskey. Favorite Drink to Make: There is something oddly calming about measuring out, stirring and straining this classic.
Funniest experience on the bar: I have one customer, a local lobsterman we work with, not to be named, who loves them all. We use recycled bottles and label them with duct tape and a sharpie. I fill up a quart of iced water, make a double espresso and grab a piece of applewood-smoked bacon off one of the trays in the back kitchen. One customer he wishes he could pour a drink for: Call for a reservation. Watertown — Eat Boston no relation to Eater Boston is hosting its next big event on September 13, Food Trucks Watertown, featuring trucks, a beer garden, and entertainment.
Eat Boston events tend to sell out quickly. Today is National Oyster Day so what better way to celebrate than rounding up all the cheap oyster deals and specials in the Greated Boston area! This week we brought you a look at 9 Secrets of the Boston Food Scene, including a host of off-the-menu orders. The aged, oak-y quality is pretty sublime, especially sitting in a port wine sauce with mashed potatoes and grilled asparagus.
With National Tequila Day just around the corner, all urbanities should know the juicy lowdown … specialty cocktail scoop, that is. Joonbug has the ultimate roundup prepared for Beantown to throw it down tequila style this Thursday, July 24th. Our list of restaurants will be serving up luscious cocktail specials in honor of the occasion. It has always had unique characteristics and now saltmakers on the North Shore and the Cape have allies in restaurants and home kitchens who recognize the subtle difference a variety of salt can make on the tongue.
The industrious duo headed down to a quiet corner of Salem Harbor, filled a gallon jug of sea water, and set it on the stove to boil. Many hours later, there was salt in the bottom of the pot. The business partners join the ranks of a small but growing group of srtisan New England saltmakers, including Marblehead Salt Co. All these companies use the evaporation process to make salt, rather than harvesting salt from mines. Developing that flavor came after the entrepreneurs sampled seawater at 20 spots along the North Shore, from Swampscott to Newburyport.
They settled on the waters off Gloucester. They will soon start construction on a production facility in Gloucester, thanks to a recent successful Kickstarter campaign. To create the unique characteristics of his sea salt, Bushell collects seawater from 14 different locations off the Marblehead coast.
He learned the 1,year-old process for making delicate flaky salt over eight months spent at an ancient monastery on Mount Athos, on a Greek peninsula. Larger granules make kosher salt both easier to pick up with the fingertips, and to distribute evenly. And without the additives present in table salt, most notably iodine, kosher salt is often considered to have a cleaner taste.
Natural Salt fans, however, including author Bitterman, want to change this widespread preference for kosher salt.
As with many trends, sea salts gained popularity because of their use by chefs. Maldon also appeals to Cassie Piuma, co-owner of Sarma.
The Somerville chef adds it to nut and sesame crumbles that top a number of dishes at the Mediterranean tapas restaurant. It elevates the crunch texture as well as adding seasoning. Cooking food in a salt crust keeps the contents moist by protecting them from dry oven heat. The presentation — a whole chicken or fish in a golden brown crust that must be chipped off — is dramatic.
It is the most pure way you are going to eat any fish. Nothing else is influencing it like the flavor of the grills or other things that you are cooking in the kitchen or what else is in the oven with it. It is just totally itself.
Preserving lemons in a salt brine is an ancient North African technique. The bright fruits are quartered, generously salted, and tucked into sterilized jars filled with the juices from the fruit.
For an additional layer of flavor, add peppercorns or cinnamon sticks. Pop them into the fridge and in several weeks, they will be transformed into a mild seasoning. Soaking dried beans in salted water before cooking helps weaken their skins, avoiding the crunchy bean phenomenon.
Drain and rinse well before cooking. Some recipes instruct the cook to salt eggplant to draw out the bitter juices. Use the method to soften strands of raw zucchini that will not be cooked, and shreds of cabbage before making slaw.
Many cooks add a pinch of salt to every confection to heighten the other flavors. Hawaiians salt pineapple before eating to bring out the sweetness, and other salt melons particularly watermelon , mango, and guava. The French salt small radishes and eat them with butter. Table salt is mechanically mined, refined salt, usually with added iodine.
The most common of the two types of kosher salt is mechanically mined and named for its use in preparing meats according to Jewish dietary laws. Less common are kosher-certified natural salts, such as the one made by Marblehead Salt Co. Flake sea salt comprises thin, light, dry and crisp crystals that vary in size and shape. This variety, as Maldon Sea Salt, crumbles easily and adheres to cooked food.
Solar evaporated, unrefined crystal sea salt is milled to a fine, medium, or coarse grain. These are most of the sea salts in the world and range from dry to moist, white to gray.
Hard crystals with very little moisture, mined sea salt such as Himalayan and Peruvian pink salts, come from deposits on land rather than the ocean. Flavored or blended sea salts contain herbs, spices, citrus, or other flavorings. Sea salt that is either cool-or warm-smoked over a fire to make smoked sea salt is usually brown in color, with the characteristic smoky taste.
The Boston food scene is long on bloggers and social media types angling for their own corner in food-centric Internet circles. But to help you cut through the clutter, we found a few of the local folks whose Twitter, Instagram and other social media handles are especially interesting to us right now. And since there are many more out there deserving a shout-out, stay tuned as we continue to cast our net for important social media butterflies.
Yes, you can learn something through social media — and not just the details of the Kimye wedding. Take a slice of orange rind with as little pith as possible and squeeze it over a lit match over the top of the drink.
This will make the flame flash as the burnt orange essence is splattered into the drink. Rub the rim of the glass with the orange rind and toss it into the drink. Actually, I have, but its medium rare. He seemed the likely grill master, since his Sin Burger applewood smoked bacon, Swiss cheese, and truffle aioli, above has won burger awards. Wait that came out wrong. Meat type is very important. High-quality chuck meat is the base for a great burger, in my opinion.
Eighty percent of my burger is ground prime chuck. It keeps to tradition, and also has the consistency to hold up to high heat on a grill, retaining its moisture and holding together well. Choose a lean to fat ratio of 80 percent—no less than 75 percent and no more than 85 percent. Ask your butcher to grind what you want for you. The fresher, the better. When mixing the meat, add salt and pepper to the mixing bowl, and also to the finished patty before cooking.
This makes a huge difference. When making the patty, try adding egg yolks and chopped shallots to enhance richness and flavor. Get creative if you like, but remember: Form tight, even patties. Use a mold if available. This will ensure even cooking. Chill and let meat and fats sit in the fridge for at least an hour after forming patties. Before cooking, let the burgers come up in temperature by removing them from the refrigerator 30 minutes before cooking.
Season right before cooking with salt and pepper. I prefer grilling burgers over high heat to medium rare. As it turns out, we did everything wrong last Sunday. MokSa in Central Square is offering all-you-can-eat sushi event Monday beginning at 5 p. The Boston area is an embarrassment of riches when it comes to food artisans. But many of the same small-batch purveyors pop up again and again on local menus — so we scoured for some new and under-the-radar names that are doing great and delicious things.
Why We Love Them: Because this small, 2. Blue Ox fries them up and serves them with grilled lemon, thyme aioli and aged balsamic. Skip those luxurious big-city steakhouses and head instead to the City of Sin. Oh, and the best part: The smoke adds great depth, complex flavors and intoxicating aromas — not to mention a great little local culinary storyline. You smell the steak before you cut into it. They pack the smoker with ice, which keeps the temperature low and produces a moist steak.
The Lynn food and drink scene will soon have another great addition: Instead, we rustled up a handful of indisputably great clam chowders that all stand out for a different reason.
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