Category: We recommend!

How do you eat Pomelos?

Once you've done the work of peeling a pomelo and have a beautiful bowl of juicy segments, how do you eat it? What do you add?

After we posted our recent alert that pomelos were in local markets, Ed went wandering around the web to learn more about this lovely citrus. As I was breaking one into segments to serve as an afternoon snack, he was telling me about cultures where they put salt rather than sugar on pomelo. And, he even mentioned a combination of salt, sugar, and chili.

They all sounded like fun to me so I served up our fruit surrounded by a variety of dipping possiblities.

You know that this household of Aleppo-pepper-addicts had to try that and, of course, we loved it.

Here's a piece with a sugar, salt, and chili mix.

So, what do you have on your pomelos? And, do you have any favorite salads or drinks that you make with this giant citrus?

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Words: Penny & Ed Cherubino
Photos: © 2012 Penny Cherubino

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January 18, 2012
Sweet Cheeks Q- Great Northern Brisket

We're enjoying slipping into Sweet Cheeks Q for lunch. If you're one of the fortunate few who has today as a holiday, add to the fun with lunch at this new spot in the Fenway. It could make your day.

Our latest shared tray was Great Northern Brisket with a cold scoop of potato salad and a hot scoop of broccoli cheese casserole. The usual pile of onions, pickles, and white bread rounded out the meal.

We admit that we are not experts in BBQ. We're New Englanders through-and-through and haven't experienced the many styles of smoked, slow-cooked meat that the experts love to discuss. We do, however, love great food and this tray falls squarely within our guidelines for delicious.

If you're from brisket country or have very set expectations for a serving of smoked beef, you should read the discussions over on Chowhound's Boston board about this offering. You'll also learn more about the other menu items people had, what they loved, and what they didn't.

But, if you just want to try some good food and prefer carefully-sourced high-quality, full-flavored BBQ meat, you can head to Boyston Street and enjoy this brisket.

Here are a few more of our visits to Sweet Cheeks Q:

Salt & Pepper Potatoes at Sweet Cheeks Q

Bourbon Beer? at Sweet Cheeks

Sweet Cheeks BBQ: A First Look

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Details:

Sweet Cheeks

www.sweetcheeksq.com

1381 Boylston Street Boston, MA 02215 (map)
phone: 617-266-1300
email: info@sweetcheeksq.com

Words: Penny & Ed Cherubino
Photos: © 2012 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

January 16, 2012
How Sodastream Set Me Free!

If you’re tired of hauling bottles or cans of that favorite carbonated beverage, a SodaStream soda maker just might set you free! It certainly has lightened my load. We used to buy the largest cases of sparkling water we could find– easier on the budget, not on the back.

Then, one of our smartest friends told us about SodaStream. (Thank you Liz!) This one compact device lets us carbonate bottle after bottle, each in a matter of seconds, using our choice of water while controlling the amount of fizz.

There’s no need to store bottles, and we never run out when hosting a party. Pre-packaged flavorings are available, although it’s easy, and sometimes preferable, to add your own. (Penny adds a dash of bitters!)

Power is supplied by a convenient CO₂ canister that can be exchanged for re-charge (keep at least two cylinders on hand to rotate).

We’ve had our Sodastream for about six months. It’s one of those products that’s simple, convenient, and really works. How often does that happen?

Amazon can ship a SodaStream kit to get you started.

Details:
Words: Ed Cherubino
Photography: Used under this creative commons license, Some rights reserved by kenworker

Link to the close up bottle with bubbles

Link to the hand working the machine

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers comments, we welcome hearing from the people, places, and services we cover. Often those add a great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

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January 10, 2012
Remembering Pol Roger– New Year’s Eve Tasting Update!

Though I hardly knew him, I feel like I’ve lost an old friend. Our bottle of Pol Roger Extra Cuvée de Réserve Brut Champagne Vintage 2000 was that good.

As promised, here’s an update to our Toasting a New Year with Pol Roger! post.

Opening the bottle and carefully splashing our glasses half full, it was the aroma that commanded our attention. I thought, toasty. Penny said it reminded her of almonds.

The first sip had us using words like: mellow, lush, citrus notes, smooth with a dry finish, and just enough fruit for balance.

While outstanding on its own, this champagne was equally impressive with food. Trying a perfectly ripe piece of Truffle Tremor from Cypress Grove Chevre and long-time favorite Ascutney Mountain we found each enhanced the taste of the other. Bites were improved by sips, sips were improved by bites!

Truffled pâté with Penny’s own spicy cranberry chutney, plus a Dijon and sweeter bourbon molasses mustard did not intimidate our Pol Roger. It all worked!

As with all high-end champagnes we’ve tried, this one drinks well as it warms– actually revealing more of its character. You’re quite a complex guy, Pol Roger. What a memorable way to begin 2012.

Here's how this story began: Toasting a New Year with Pol Roger!

For more about our wine adventures, check out:

Our Sparkling Resolution

Our Sparkling Resolution Winner’s List

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Details:
Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people, places, and services we cover. Often, those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

January 9, 2012
Lunch at the Bristol Lounge is a Special Treat

Penny's Tale: I suggested lunch at the Four Seasons Bristol Lounge to treat Ed to one of his favorite Boston hamburgers.

To my delight, I was rewarded for my good deed with a great lobster roll prepared the way I can enjoy it. This is not the lobster roll on the menu. I can't have mayonnaise so our excellent waiter, Ricardo, was quick to assure me that he would check with the kitchen and see what alternative they could offer. He returned to say they would prepare a special version for me.

It was lovely, moist lobster with that toothsome bite that only comes fresh from the pot. There was a tiny bit of lively mixed pickle added for zest, and crunchy fresh lettuce all wrapped in a very nice bun flavored with garlic butter.

But, I'm certain those without a sensitivity-to-raw-egg issue will enjoy the original version as offered on the menu– "Bristol Lobster Roll, Lemon 'Sabayon,' Sweet Potato Fries, Garlic Toasted Bun."

I ate far more of those sweet potato fries than was my intent. And, I admit to filching some of the truffle French fries from Ed's plate.

About that Burger

I'll turn this tale over to Ed to tell you why the "The Famous Bristol Burger, Aged Vermont Cheddar Cheese, House-Made Pickles, Truffle French Fries, with or without a Toasted Bun" has always had high marks from him.

Ed's Burger: It had been a while since I'd ordered the burger at Bristol Lounge– there is a lot of competition out there. Although having recently had a burger I've since proclaimed as the best, I was anxious to revisit an old favorite.

First of all, this "before photo," while quite fetching, only shows the Bristol Burger's potential, but it'll have to do. From the instant I took my first bite, this masterpiece never again came in contact with the plate– even Penny's brilliant camera skills couldn't stop the action. Simply put, if you're lewered by a perfectly done, medium-rare burger that reminds you of a great steak, you'll covet this award-winner!

The Four Seasons Experience

We Both Say: A meal at the Four Seasons is always about more than the food. The welcome is warm, the room is beautiful, and service is what this organization is all about. We love to visit places like the Bristol Lounge to remind ourselves of what the standards should be. Highly civilized dining still exists in this corner of Boston.

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Details:
Words: Penny & Ed Cherubino
Photos: © 2011 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

January 4, 2012
Maine Shrimp Season Opens Today

Today is the scheduled opening of the Maine Shrimp season. Other years we've been eating those little, fresh beauties by now, but in November the The Atlantic States Marine Fisheries Commission's Northern Shrimp Section set January 2, 2012 as opening day.

This may be a short season with higher prices. If you choose to enjoy this winter treat, do it early and cook them simply so you really taste the sweet, salty shimp. We like them "peel & eat" style made with Penny's Margarita Shrimp recipe.

Here is a recent article on the season from the Boston Globe

Here's a converation over on Chowhound's Boston Board with tips on where to buy and how to cook this wonderful New England treat.

Did you get a new computer, smartphone, or tablet as a holiday gIft? Get FREE Apps from Amazon to go with each of them.

Details:
Words: Penny & Ed Cherubino
Photos: © 2011 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

January 2, 2012
Universal Hub for Award Winning Local Coverage

Universal Hub (UH) is our Friday link. We think you should resolve to really know what's going on in Boston in 2012. You can do that by visiting, subscribing, following, and retweeting, the award winning coverage over at Adam Gaffin's site.

People ask us how we know so many things long before the story is picked up by traditional media around town. UH is the answer. Penny visits there so many times a day that if you enter the letter u in her Chrome browser Google fills in the rest– www.universalhub.com.

The world is starting to realize (and we think envy) the hyperlocal community that Adam has created. This month 415 Heat named Adam Gaffin one of the "Top Social Media Strategists to Watch in 2012."

They said, "Adam Gaffin is the hyper-local journalism wizard behind Universal Hub, a site he founded in 2005 to bring Boston-area news to citizens through a collective online effort. He also coordinates the Boston Blog Network, which helps other local bloggers connect with online advertisers, and consults small, local media and news outlets."

They listed a very elite group including: Liz Herson from the New York Times; John Pepper, Founder and CEO of Boloco; Scott Monty, who leads social media at Ford; and social media guru Chris Brogan.

Last March, Adam was also named the winner of the first #Boston Shorty Award, Twitter says, "The Shorty Awards honor the best people and organizations producing short-form, real-time social media content."

When local TV newscasts are wasting the little air time they have on "interesting" videos from around the world (that most of us have already seen on the web) and PR vidoes being passed off as news coverage, we have to support the people who are in the trenches delivering real news that is of use in our daily lives. Go check out Universal Hub!

Do you have an Amazon Gift Certificate to use? Remember to click over to Amazon from here to support this site!

Details:
Words: Penny & Ed Cherubino
Photos: © 2011 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

December 30, 2011
The Serious Eats Book is a Seriously Good Gift for…
One of my favorite food sites, Serious Eats pubished a really wonderful book this year. Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are, will make a Seriously Good Gift for a food-loving friend who loves to travel for food or find great food when they travel.

How do you know if someone is a serious eater and would love this book? Fortunately the team has put together a simple test to help you decide. They say to ask the following:

"Are you a Serious Eater?
1. Do you plan your day around what you might eat?
2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious?
3. When you daydream, do you often find yourself thinking about food?
4. Do you live to eat, rather than eat to live?
5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie?"
If you're nodding your head as you read, you'll want this book! And, if you're like me you'll turn right to the pages for your favorite locations.

The Boston area is well represented.

Serious Eats executive editor, food-lab guru, and recipe czar J. Kenji López-Alt has serious Boston connections. He's an MIT grad who has cooked in some of Boston's top restaurants and spent a few years working behind the scenes and in front of the camera at Cook's Illustrated and America's Test Kitchen.

Serious Eats Up and Down the Price Scale & Recipes too!

Lets take burgers as one example. The book covers What Makes A Great Burger, Burger Styles, Regional Burger Styles, The Hamburger Fatty Melt, Got Buns Hon?, Where the Beef Is: 30 Great Burgers, and the Patty Melt.

They tell you where to find the best regardless of price. Five Great Chefy Burgers details the ledgendary offering at Craigie on Main along with others great burgers they've found around the country.

But, they also cover the Five Fast-Food Burgers Worth Your Time, including a new entry in our area, Five Guys.

Finally, they devote pages to Making Burgers At Home. Remember, this team holds a daily conversation with a vast community of food lovers. They have tested and then incorporated the tips from this remarkable resource.

Reviews

This book has had rave reviews from the New York Times, The Amateur Gourmet, Publishers Weekly, Mercury News, and Weekender.

For yourself or someone else, we highly recommend this book. Leave it out, and you'll find yourself picking it up and getting lost in the 368 pages of delicious!

Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are.

Details:
Words: Penny Cherubino
Cover Art courtesy of Clarkson Porter Publishers, NY

Disclosure: Penny is a paid, freelance contributor to Serious Eats. Here is our full disclosure policy.

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.
December 19, 2011
Favorite Holiday Sparklers from Cava to Champagne– Our Friday Link!

Our favorite sparkling wines for your holiday shopping list make up today's Friday Link.

During the past four years, we’ve been saluting each new month with a glass of bubbly– it’s Our Sparkling Resolution.

Here are some of our favorites, beginning with the more budget-friendly…

Always on hand, it’s that good! Nino Franco Prosecco

A relatively inexpensive sparkler for beginners and experts alike,
Segura Viudas Brut Rosé

An inexpensive sparkler with nice balance, Gloria Ferrer Blanc de Noirs Sparkling Wine

Looks like a party! La Rosée 2009

A lovely way to greet your guests, Adami Prosecco

An old friend, in more ways than one, Argyle Brut

Excellent growers choice, Pierre Peters Champagne

Getting a bottle of Movia Puro Rosé open could be the hit of the party!

Sparkling Wine Can Be a Small Luxury or a Big One, Champagne Billecart-Salmon Brut Rosé

To help you with your shopping for New Years Eve, we’ve added a Sparkling Wine Tab (Top of Page) to make it easier to keep up with Our Sparkling Resolution selections.

Enjoy!

Our Sparkling Resolution

Our Sparkling Resolution Winner’s List

Fine wine glasses that are dishwasher safe? While Ed insists on washing our stems, I can't swear to it but the manufacture says that, the Schott Zwiesel Tritan Crystal Forte Collection can go in the dishwasher. We do put our barware from the same line through the dishwaser all the time.

Details:
Words: Penny & Ed Cherubino
Photography: © 2011 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people that are part of the places and services we cover. Often, those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

December 16, 2011
Bourbon Beer? at Sweet Cheeks

If first impressions are as lasting as claimed, then we will definitely be regulars at Sweet Cheeks BBQ. While we’ve given you our Sweet Cheeks BBQ – First Look, I saved the “beverage” part of the meal for today.

I’m always ready to try a new beer, especially if the word bourbon is used to describe it. So, when bartender Rich told me about an ale that’s aged in bourbon barrels, I had to have one. I’ve been a bourbon-lover for years. But, that's certainly not a requirement for enjoying this brew.

My first sip of brilliant, amber-colored Kentucky Bourbon Barrel Ale from that mason jar was outstanding! Full-flavored, but not heavy, with hints of oak and vanilla. It complemented the entire meal, especially our butterscotch pudding dessert.

This beer is so good, it could be dessert!

Do you have a beer lover on your holiday gift list. How about something from Amazon's collection of beer glasses

Details:

Sweet Cheeks

www.sweetcheeksq.com

1381 Boylston Street Boston, MA 02215 (map)
phone: 617-266-1300
email: info@sweetcheeksq.com

Words: Ed Cherubino
Photography: © 2011 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people that are part of the places and services we cover. Often, those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

December 13, 2011