Charles Weiss
Charles Weiss
Mike as always speaks the truth. Been there several times. Small and unassuming. Terrific pork dish.
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Suddenly... Lexington, MA
- Thread starter Jeff Grossman
- Start date
Mike as always speaks the truth. Been there several times. Small and unassuming. Terrific pork dish.
originally posted by mlawton:
Hm. Gustazo Cuban in Belmont might also be worth a trip? BYO. Really liked the food the one time we went there.
Thanks for the heads up, Mike. I'm in the neighborhood occasionally and haven't hit this spot up for lunch, yet. Once the weather gets nicer maybe I'll picnic with takeout and a brown-bagged beer from Craft Beer Cellar.
David Erickson
David Erickson
originally posted by Dan McQ:
Nearby in Cambridge is cheese heaven: http://www.formaggiokitchen.com/
Don't miss this. Ihsan and Valerie Gurdal built the first cheese cave in the United States in 1996. I got my first taste of raw milk cheese at their shop. Wonderful selection, knowledgeable staff, etc.
U
Unknown
Guest
originally posted by David Erickson:
originally posted by Dan McQ:
Nearby in Cambridge is cheese heaven: http://www.formaggiokitchen.com/
Don't miss this. Ihsan and Valerie Gurdal built the first cheese cave in the United States in 1996. I got my first taste of raw milk cheese at their shop. Wonderful selection, knowledgeable staff, etc.
+1
have a friend who shops there frequently, I've been impressed
Jeff Grossman
Jeff Grossman
Georg, I only arrived late today.
Everyone, thank you. So many good choices... ahem, so much work to do for the customer. Love the idea of Moody's and Formaggio Kitchen. And so many other good ideas!
Everyone, thank you. So many good choices... ahem, so much work to do for the customer. Love the idea of Moody's and Formaggio Kitchen. And so many other good ideas!
Jeff Grossman
Jeff Grossman
Went to Il Capriccio last night. Beautiful place. I ordered the beet and goat cheese salad, followed by the souffle di porcini (the house signature dish, as it turns out, rather like Italian Welsh rarebit), and the duck confit ravioli in red wine sauce (minced confit braised with carrots and leeks then stuffed into large ravioli). Everything was very good. Service was excellent, too.
And a little wine:
Ferrando 2011 Canavese Rosso "La Torazza" - I didn't know they made this wine. Intense and bright, though a little non-descript otherwise, it works well at the table.
Damilano 2009 "Lecinquevigne" Barolo - This drinks really easily for a young barolo. Tar, leather, maybe some wet earth and mocha? in a lightweight texture; it continues to open up sitting in the glass, becoming more and more nebbiolo-ish. Yum.
DeBartoli 20 year Marsala - I am surprised to see this on the sweet wine menu and order it. Just at the edge of my comfort with oxidative style, this is brown sugar and liquored-up fruit (a la fruitcake). The wine coordinator, Jan Novak, noticed my purchase and comes to chat with me. In the course of chat she pours me a taste of d'Oliveira 1968 Boal which is delightful, less oxy and less sweet than the marsala, lots of umami and zingy acidity. Jan says this is a good madeira that is in the marketplace for a reasonable price. She also says to also look for the '75 and '77 Malvasia.
And a little wine:
Ferrando 2011 Canavese Rosso "La Torazza" - I didn't know they made this wine. Intense and bright, though a little non-descript otherwise, it works well at the table.
Damilano 2009 "Lecinquevigne" Barolo - This drinks really easily for a young barolo. Tar, leather, maybe some wet earth and mocha? in a lightweight texture; it continues to open up sitting in the glass, becoming more and more nebbiolo-ish. Yum.
DeBartoli 20 year Marsala - I am surprised to see this on the sweet wine menu and order it. Just at the edge of my comfort with oxidative style, this is brown sugar and liquored-up fruit (a la fruitcake). The wine coordinator, Jan Novak, noticed my purchase and comes to chat with me. In the course of chat she pours me a taste of d'Oliveira 1968 Boal which is delightful, less oxy and less sweet than the marsala, lots of umami and zingy acidity. Jan says this is a good madeira that is in the marketplace for a reasonable price. She also says to also look for the '75 and '77 Malvasia.
Sharon Bowman
Sharon Bowman
originally posted by Jeff Grossman:
wine coordinator
This evokes images of someone who is all elbows and splayed feet.
Jeff Grossman
Jeff Grossman
So, anyone up for a jeebus this week?
Jeff Grossman
Jeff Grossman
I am having an easy evening tonight (Monday).
In theory, the Practice Director is popping for a lunch or dinner sometime this week but no schedule has been announced.
I am available, therefore, on two or three of the following nights this week: Tue, Wed, Thu.
Jeff
In theory, the Practice Director is popping for a lunch or dinner sometime this week but no schedule has been announced.
I am available, therefore, on two or three of the following nights this week: Tue, Wed, Thu.
Jeff
Jeff Grossman
Jeff Grossman
Made it to Moody Deli today. Indeed, the guys were all eager to explain what they've got, where they get it from, and how they do it. I got a lunch and three take-home items: saucisson sec, a dry version of loukaniko, and a hunk of tasso.originally posted by Charles Weiss:
...on Moody Street,
where you'll also find New England Charcuterie retail store Moody Deli. Incredibly nice people and good locally made charcuterie.
Made gumbo tonight with the tasso. Great stuff: a dark-fleshed, very firm, earthy ham coated with a slightly spicy 'pastrami' mix of seasonings. I'll cut into the others tomorrow.
In the sandwich I could taste the house-made bologna (very firm textured and very slightly smoked) and I think I could pick out the genoa but it was not easy. I am eager to try them alone and also some of the other goodies (e.g., lomo).
Great place.
Thank you, Charles.
Charles Weiss
Charles Weiss
Glad you liked it Jeff.
The Lomo is very good.
My last purchase was a mole-flavored salami.
Building heat and tasty!
Charles
The Lomo is very good.
My last purchase was a mole-flavored salami.
Building heat and tasty!
Charles
Jeff Grossman
Jeff Grossman
Gotta resurrect this thread to say: I stopped by Moody's Deli yesterday. It was not a good day for a visit as they were out of the bologna, out of the smoked ham, out of the pastrami.... All they had was roast beef, smoked turkey, and corned beef. Dire.
But I refuse to leave empty handed. I've had their roast beef and I just can't get excited over turkey so I say, sure, let me taste the corned beef. I was expecting a nice version of a Jewish corned beef: thick cut, pebbly meat, with good chew, some salt, and a pink-red color that disturbs me if I think too closely on it.
Boy was I wrong.
I got a slice of meat and fat that almost looked like prosciutto, with a silky sheen and strand-y texture. It tasted of beef and cure, a slight pickling mix in with the brine. The fat was melt-in-your-mouth tender, pure and heavenly, not at all a repository for cooking effluvia (as it is in more rustic kitchens).
Wow, guys.
But I refuse to leave empty handed. I've had their roast beef and I just can't get excited over turkey so I say, sure, let me taste the corned beef. I was expecting a nice version of a Jewish corned beef: thick cut, pebbly meat, with good chew, some salt, and a pink-red color that disturbs me if I think too closely on it.
Boy was I wrong.
I got a slice of meat and fat that almost looked like prosciutto, with a silky sheen and strand-y texture. It tasted of beef and cure, a slight pickling mix in with the brine. The fat was melt-in-your-mouth tender, pure and heavenly, not at all a repository for cooking effluvia (as it is in more rustic kitchens).
Wow, guys.
U
Unknown
Guest
originally posted by Jeff Grossman:
Gotta resurrect this thread to say: I stopped by Moody's Deli yesterday. It was not a good day for a visit as they were out of the bologna, out of the smoked ham, out of the pastrami.... All they had was roast beef, smoked turkey, and corned beef. Dire.
No problem today - just returned with cured shoulder ham, and it is rocking. Some serious kabinett trocken is going to get consumed tonight. But it was only done this afternoon, and wasn't even in the front yet; they only mentioned it after I started asking too many questions.