#Dorchester recipe

[askwhatsforlunch]

Dorchester

A tangy gin cocktail where the citrus is nicely balanced by the cherry liqueur, the Dorchester is a lovely cocktail to sip on a Sunday! Have a good one!

Ingredients (serves 1):

8 ice cubes

45 millilitres/1 1/2 fluid ounces (3 tablespoons) London Dry Gin

15 millilitres/1/2 fluid ounce (1 tablespoon) Maraschino Liqueur

a small lime

half a juicy pink grapefruit

Place ice cubes in a shaker. Pour Gin and Maraschino Liqueur over the ice.

Thoroughly squeeze in the juice of the whole lime. Then squeeze in about a tablespoonful grapefruit juice.

Close shaker tightly and shake energetically.

Strain into a chilled coupe glass.

Enjoy Dorchester immediately.

[rainbowfruitusa]

Seven Insider Tips for Shopping at the Fish Market

If you're someone who loves cooking up a storm in the kitchen, fresh seafood is likely a staple on your grocery list. There's something undeniably satisfying about visiting a bustling fish market surrounded by the sights and smells of the ocean's bounty. 

However, navigating a Dorchester, MA Fish Market  can be a bit daunting, especially if you're not familiar with the ins and outs of selecting the best catch of the day. Fear not! With these seven insider tips, you'll be shopping like a seafood connoisseur in no time.

Arrive Early

The early bird catches the worm, or in this case, the freshest fish. If you want to pick up the litter, plan to visit the fish market as soon as it opens. Not only will you have access to the widest selection, but you'll also snag fish that's been recently unloaded from the boats, ensuring optimal freshness.

Bring Your Senses

When it comes to assessing the quality of seafood, your senses are your best friends. Look for fish with clear, bright eyes, shiny skin, and a fresh, briny scent. Avoid fish with dull eyes, sunken cheeks, or a strong fishy odour, as these are signs of age or improper handling.

Get to Know Your Fishmonger

Forge a relationship with your local fishmonger – they're a wealth of knowledge when it comes to all things seafood. They can provide valuable insights on what's fresh, what's in season, and even offer cooking tips and recipe suggestions. Plus, building a rapport with your fishmonger may lead to special deals or first dibs on the day's catch.

Be Open-Minded

While it's tempting to stick with familiar favourites, don't be afraid to step out of your comfort zone and try something new. Ask your fishmonger for recommendations on lesser-known species or cuts that are particularly fresh that day. You might just discover a new favourite dish!

Know What You're Looking For

Different recipes call for different types of fishes to explore from fish market Dorchester, MA, so it's essential to know what you're shopping for before you hit the market. Research the characteristics of the fish you need – from flavour and texture to cooking methods – to ensure you select the perfect specimen for your culinary masterpiece.

Don't Be Afraid to Ask Questions

Whether you're unsure how to clean and prepare a whole fish or you need guidance on which variety is best suited for grilling, don't hesitate to ask for help. Fishmongers are passionate about their craft and are usually more than happy to share their expertise with customers.

Handle With Care

Once you've selected your seafood treasures, handle them with care to preserve their quality and freshness. Keep fish cold on the journey home, either by packing them in ice or storing them in a cooler. Upon arrival, store seafood in the coldest part of your refrigerator and aim to cook it within a day or two for the best flavour and texture.

Final Thoughts

Navigating the fish market Dorchester, MA-wide doesn't have to be a daunting task. Armed with the right knowledge and insider tips, you can confidently select the freshest seafood for your culinary creations. From arriving early to forging relationships with your local fishmonger, each tip plays a crucial role in ensuring you bring home the best catch of the day. 

With a bit of practice, you'll soon become a savvy seafood shopper, impressing friends and family with your culinary prowess. So, the next time you find yourself at the fish market, channel your inner connoisseur and enjoy the experience of selecting top-quality seafood. With these insider tips in hand, you're well on your way to becoming a master of the sea.

Source - https://grocery-store-in-ma.blogspot.com/2024/04/seven-insider-tips-for-shopping-at-fish.html

[biglisbonnews]

Beneath an Old Fireplace, Evidence of the Spirituality of the Enslaved In her 1931 documentation of African-American spiritual practices, author and anthropologist Zora Neale Hurtson wrote about Hoodoo, a set of traditions created by enslaved Africans in North America, with roots in indigenous West African religion. These practices were fundamental to the way the enslaved people defined their relationship to the world, to life, to death, and to each other. In the late 1980s, archaeologists began to make connections between these traditions and some of the material evidence they were uncovering at former plantation sites. From the discovery of crystals and other objects during 1986 and 1991 excavations at the Mont Clare Mansion in Baltimore, to the bundle of objects unearthed beneath a street in Annapolis in 2008, these artifacts can paint a clearer, more nuanced picture of the lives of enslaved people.Recently, Maryland, the site of those other finds, has continued to produce such historical insights. In August 2022, a team of archaeologists led by Julie Schablitsky, chief of cultural resources at the Maryland Department of Transportation, discovered another spiritual cache at the Thompson Farm, the birthplace of abolitionist Harriet Tubman, in Dorchester County. This latest discovery, along with the foundations of a home, provide a window into the complex spiritual lives of the 40 or so people enslaved at Anthony Thompson’s plantation, and a new perspective on where the famed Underground Railroad activist was raised. Since fall 2020, Schablitsky and her team have been excavating public and private property that was once part of the farm. Their first discovery was the home of Ben Ross, Tubman’s father. On the land that is now part of the Blackwater National Wildlife Refuge, they also found artifacts dating back to the 1800s, including nails, bricks, and dish fragments. Then Schablitsky started thinking about the other individuals enslaved by Thompson on his 1,000-acre farm. “We began to look across the entire area, including on private lands,” she says. Two years into their excavation efforts, they discovered foundations of a brick home containing hundreds of artifacts dating between 1800 and 1840. Among them was a curious assemblage that had been buried under what would have been a fireplace: an unexpected glass trinket, ceramics, pieces of metal, in a place that they must have been placed deliberately. Based on the house’s foundation, they identified the home as having belonged to an enslaved overseer named Jerry Manokey. “Other archaeologists who have done similar studies have found that when you have a building that is well-built, with a brick foundation, it would have been a more stately home rather than a more rustic cabin that is inexpensively built,” says Schablitksy. But the artifacts tell a slightly different story. “Looking at the artifacts, they were showing someone who was impoverished, and that difference between the artifacts in the home [and the home itself] many times will signal that you have the home of an overseer.” Such enslaved overseers were a key part of plantation life and the social dynamics of slavery. Many academics and historians have considered how much of their homelands remained with enslaved people when they arrived in the Americas. But there are ongoing questions about how much of these traditions survived, what they would have looked like, and how they evolved generation after generation. According to Schablitsky, foodways, such as recipes, and spiritual practices were some of the last cultural norms to disappear or evolve into something unrecognizable. “Archaeologists have the advantage of sometimes being able to tease those details out of the archaeological record,” she says. Hoodoo was created by enslaved Africans between the 16th and 19th centuries, and is composed of two components: the spiritual (conjure) and the practical (root work). Conjure involves working with and calling upon spirits and ancestors, while root work involves working with organic material for healing, self-defense, and protection. According to Yvonne Chireau, a professor of religion at Swarthmore College, Hoodoo can be used as an umbrella term to characterize the intermingling of African spiritual traditions with Christianity and sometimes even Indigenous traditions. “For enslaved people, these practices were very important and very useful in order to get through life,” she says. The spiritual bundle at the Thompson Farm was the first Schabitsky had encountered as an archaeologist. At the time of the discovery, her team was working on two sites: the Ross home and the Manokey home. “I got a picture sent to me saying, ‘Hey, we just found this,’” she says: a glass, heart-shaped perfume bottle stopper. Schablitsky found it odd. Needing to know more, she jumped into her UTV and drove through the swamp for about a mile. “I asked them where it came from, thinking it might have just been on the upper layer,” she says, meaning it could have been deposited in modern times. But her team said that it was farther down, where the fireplace was. There were no other objects immediately around it. The team continued to dig, and the next thing to pop out was half of a ceramic dish. As they dug, more objects appeared: a copper alloy button, iron nails. “It’s not only about what we’re finding, but also where we’re finding it,” she says. Locally, at the time, it was believed that spirits would come in and out of the home through the fireplace, so placing spiritual objects beneath it protected those inside from bad spirits or negative energy. Whitney Battle-Baptiste, an anthropologist at the University of Massachusetts, Amherst says that the placement of these artifacts is extremely important. In order for the enslaved to be able to practice their spiritual traditions, they had to hide their tools from Christian enslavers. “They weren’t going to build a little temple over here or put a bunch of rocks and pots where they wanted to because it wouldn’t go over on a plantation being controlled by a Christian,” she says. According to Battle-Baptiste, for those practicing those spiritual traditions and using what they had for protection, certain items were buried and hidden in specific areas. “There’s this idea of keeping spaces that are open protected,” she says. “So you will find [these] artifacts near doorways and fireplaces.” Archaeologists are now more aware of the presence of African spiritual practices in the archaeological record. “Once archaeologists like Mark Leone [who has excavated in Annapolis and Maryland’s Eastern Shore for decades] began to recognize these artifact clusters, these spirit bundles, everybody else began listening and started to become more vigilant about the things they were finding,” says Schablitsky. Furthermore, for years, the birthplace and early life of Harriet Tubman had been unknown to historians and archaeologists. With every discovery at the Thompson Farm, new pieces of the puzzle fall into place. “You hear all the time about Harriet Tubman and her faith in God, but she was also living alongside people who may have believed in God, but they also turned back to their West African spirituality that was passed down by their parents and grandparents,” Schablitsky says. According to Battle-Baptiste, this increased attention to the lives of the enslaved should include revisiting existing collections of artifacts—collections that could take on a whole new meaning. “What does it look like when someone who comes from Black Studies incorporates that with anthropology and learns the practices of archaeology, and then looks at a collection and asks different questions?” What may look like a simple heart-shaped bottle stopper could carry something much more profound. https://www.atlasobscura.com/articles/spiritual-artifacts-harriet-tubman-birthplace

[rockislandadultreads]

Book Recommendations: More New Mysteries

Lavender House by Lev A.C. Rosen

Lavender House, 1952: the family seat of recently deceased matriarch Irene Lamontaine, head of the famous Lamontaine soap empire. Irene’s recipes for her signature scents are a well guarded secret - but it's not the only one behind these gates. This estate offers a unique freedom, where none of the residents or staff hide who they are. But to keep their secret, they've needed to keep others out. And now they're worried they're keeping a murderer in.

Irene’s widow hires Evander Mills to uncover the truth behind her mysterious death. Andy, recently fired from the San Francisco police after being caught in a raid on a gay bar, is happy to accept - his calendar is wide open. And his secret is the kind of secret the Lamontaines understand.

Andy had never imagined a world like Lavender House. He's seduced by the safety and freedom found behind its gates, where a queer family lives honestly and openly. But that honesty doesn't extend to everything, and he quickly finds himself a pawn in a family game of old money, subterfuge, and jealousy - and Irene’s death is only the beginning.

When your existence is a crime, everything you do is criminal, and the gates of Lavender House can’t lock out the real world forever. Running a soap empire can be a dirty business.

The Plot and the Pendulum by Jenn McKinlay

Library director Lindsey Norris is happy to learn the Briar Creek Public Library is the beneficiary of the Dorchester family’s vast book collection. However, when Lindsey and the library staff arrive at the old Victorian estate to gather the books, things take a sinister turn. One of the bookcases reveals a secret passage, leading to a room where a skeleton is found, clutching an old copy of The Collected Works of Edgar Allan Poe.

Lindsey does a quick check of missing persons, using the distinctive 80s era clothing worn by the deceased to determine a time frame, and discovers that Briar Creek has an unsolved missing person’s case from 1989. A runaway bride went missing just weeks after her wedding. No suspects were ever arrested and the cold case remains unsolved. Lindsey and the crafternoon crew decide that justice is overdue and set about solving the old murder mystery, using some novel ideas to crack the case.

This is the 13th volume in the “Library Lover’s Mystery” series. 

Sinister Graves by Marcie R. Rendon

Set in 1970s Minnesota on the White Earth Reservation, Pinckley Prize–winner Marcie R. Rendon’s gripping new mystery follows Cash Blackbear, a young Ojibwe woman, as she attempts to discover the truth about the disappearances of Native girls and their newborns.

A snowmelt has sent floodwaters down to the fields of the Red River Valley, dragging the body of an unidentified Native woman into the town of Ada. The only evidence the medical examiner recovers is a torn piece of paper inside her bra: a hymnal written in English and Ojibwe.

Cash Blackbear, a 19-year-old Ojibwe woman, sometimes helps Sheriff Wheaton, her guardian, on his investigations. Now she knows her search for justice for this anonymous victim will take her to the White Earth Reservation, a place she once called home.

When Cash happens upon two small graves in the yard of a rural, “speak-in-tongues kinda church,” Cash is pulled into the lives of the malevolent pastor and his troubled wife while yet another Native woman dies in a mysterious manner.

This is the third volume in the “Cash Blackbear Mysteries” series. 

Murder at the Serpentine Bridge by Andrea Penrose

Charlotte, now the Countess of Wrexford, would like nothing more than a summer of peace and quiet with her new husband and their unconventional family and friends. Still, some social obligations must be honored, especially with the grand Peace Celebrations unfolding throughout London to honor victory over Napoleon.

But when Wrexford and their two young wards, Raven and Hawk, discover a body floating in Hyde Park’s famous lake, that newfound peace looks to be at risk. The late Jeremiah Willis was the engineering genius behind a new design for a top-secret weapon, and the prototype is missing from the Royal Armory’s laboratory. Wrexford is tasked with retrieving it before it falls into the wrong hands. But there are unsettling complications to the case - including a family connection.

Soon, old secrets are tangling with new betrayals, and as Charlotte and Wrexford spin through a web of international intrigue and sumptuous parties, they must race against time to save their loved ones from harm - and keep the weapon from igniting a new war...

This is the 6th volume in the “Wrexford & Sloane” series. 

There Are No Happy Loves by Sergio Olguín

The third volume in Olguin's "Buenos Aires" thriller series starring the gutsy, raunchy investigative reporter Veronica Rosenthal.

Haunted by nightmares of her past, Veronica is soon involved in a new investigation. Darío, the sole survivor of a car accident that supposedly killed all his family, is convinced that his wife and child have in fact survived and that his wife has abducted their child. Then a truck searched in the port of Buenos Aires on suspicion that it is carrying drugs, is revealed to be transporting human body parts. These seemingly separate incidents prove to be tied in a shadowy web of complicity involving political and religious authorities. This is a dazzling thriller based on real events in Argentina but also a story about the possibilities of love, in which jealousy, eroticism, humor and even elusive moments of happiness make an appearance.

[paulinedorchester]

Cooking notes:

a) I don't know where Dame Mary got the idea that 3 1/2 pints of liquid will cover a chicken weighing somewhat over 3 lbs. I needed five pints. (Perhaps British pints are larger than American pints. In any case, I used two pints of stock and water for the rest. Cooking a chicken in chicken stock is a bit too decadent for me.)

b) Similarly, I don't know why she thinks that this serves only eight. It made 12 two-cup (ca. 480mL) servings.

c) Like many British recipes that I've seen, past and present, this one can be irritatingly vague about quantities. We're told how many leeks, carrots, celery stalks, and prunes to use, but not what size they should be. Also, the photograph shows only the white and perhaps light green parts of the leek being used, so that's what I did, but the recipe doesn't actually say what to do.)

d) This took much longer than anticipated: close to four hours, start to finish. That's partly because . . .

e) . . . safely lifting a cooked chicken of that size out of a pot of hot liquid is no easy task, and if you're my height — i.e., short — it may not be possible. Here are some suggestions:

Let it cool for 15 minutes or so before you attempt anything.

Wear an apron that covers your torso.

Have ready a colander sitting in a bowl. This will give broth clinging to the chicken a place to go. You can then pour the runoff back into the soup pot.

Stand on a step-stool to give yourself greater leverage.

If all else fails (which it did), carefully cut the legs and wings off of the chicken while it's still in the pot and lift out the pieces one by one. You'll then need to trawl the broth with a slotted spoon to remove any skin and other detritus that fell away during the process.

Next time, use chicken parts or a cut-up chicken.

f) At this time of year I'm usually looking for soup that can serve as a light meal, so the complete lack of noodles, rice, or something along those lines was a concern. My solution is, I believe, in the classic Pauline Dorchester use-the-phrase-"cultural-appropriation"-at-your-peril tradition: I made a batch of kneydlakh (matzah balls — the easy way, which gives quite satisfactory results).

g) This soup freezes quite well. The dumplings, if you're including them, should be frozen separately and allowed to come to room temperature before you put them in the pot of soup as you reheat it.

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It’s accompanied by a box of different teas, a 50 percent-bottle of Veuve Clicquot, and in depth Guidance on the correct technique to established the desk along with the scene - there’s even a link into a Dorchester classical piano playlist for purists, though the chefs have bundled the recipe with the (properly fluffy) scones for people tempted to replicate the deal with for your next time. A percentage of the proceeds from income will probably be donated to Manorfield Principal university in Tower Hamlets. - Lydia Slater

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[fidelityjobs]

Fidelity Associates Learn New Hobbies During Pandemic

By @fidelityjobs​

Our Fidelity Associates have certainly faced new challenges during 2020 – from transitioning remotely to finding new routines and ways of working. With a different working environment this year, our associates have found new ways to stay focused and entertained – including the discovery of new hobbies! Here are some new hobbies our associates have picked up during 2020, and how it’s helping them during the pandemic:

Aisha: I have had more time for a hobby I already enjoy - cooking! Pre-Pandemic, I used to cook or bake items to test out recipes on my (willing) coworkers in Westlake, TX. I really miss that, but I have taken this time to fine-tune my current recipes, as well as discover new ones. I made Shepherd’s Pie in my Dutch oven for the first time and it was amazing! I now have a list of other dishes I plan to try out, including a few authentic Pakistani recipes that I haven’t mastered yet. My husband loves having a traditional meal from his homeland since it will be some time before we can safely travel there.

Surabhi: As India went into lockdown, my free time was turning to social media for respite. Soon, it started driving me crazy. One day, an advertisement of 'Dance Fitness' popped up on my screen and after that there was no turning back. I was never hit by the idea of “me” dancing any time before but now I don't miss a single session. I believe it's a mixture of fitness and fun. I had been on a reading spree too, and have completed 4 books in 4 months. I reread 'The Power of Your Subconscious Mind'. The book has a force to reckoned with and can change the way you perceive your thoughts. When you finish the book, it will instantly put a smile on your face, since the last line says, “You are wonderful.”

Angela: When COVID-19 hit Miami and everything came to a standstill, I decided to tackle a "one day I'd like to..." bucket list idea. I've always wanted to visit all the national parks on a massive road trip and I thought, “why don't I make use of the quarantine and travel the parks in a campervan?” I bought a Mercedes Sprinter van large enough to stand up in and fit a full-sized bed. I converted the van and added solar paneling to the roof to power small appliances. It took about two months to complete and having just returned from my first trip around the country, it went better than I had imagined. I visited 11 national parks including Yellowstone, Yosemite and Zion. I kept close to the city during the week to work and ventured to the parks on the weekends. In the spring, I’ll head back out and plan my route through Canada. I hear their parks are also beautiful.

Mary: After work and on weekends, I paint on leftover carpentry scraps of wood for charity. During lockdown, I needed something to keep me occupied so I tried my hand at painting. I paint Boston area landmarks as well as family names, zip codes and most famously, the Dorchester gas tank! I am even painting that on people's gas grill propane tanks now. I never considered myself an artist (just a singer) but I am pretty good at it and all proceeds go directly to local Boston area homeless charities during this pandemic we're in.

Chelsea: I grew up playing the piano and had stopped for many years (for several reasons), but recently picked it up again over the last six months. I forgot how much I love playing and have found it to be a great way to unwind after a long day or to take a break from a stressful situation. Plus, it's triggered interest from my kids, so next on the list is exploring piano lessons for them in non-pandemic times!

Amalie: I've dabbled with the guitar since college, and never fully got into it (I still have all of my guitars though). Fast forward to February, 2020: I decided to try the bass guitar. I not only bought one, but two. I had every intention of learning; I even had plans to sign up for lessons. Then COVID hit in March. I fell into a major slump and didn't play. Fast forward again to June. I somehow got back into it, starting with learning a song here and there. Before you know it, I'm itching to practice each day. I average about 30-45 minutes daily. I can now play along to about 20 songs or so via play-along tabs on YouTube (I also write them down on a notebook I have in case the videos are ever taken down). I can even play along by memory to handful of them! Learning the bass has definitely served as a fun distraction from all this craziness.

#FidelityAssociate

[opskriftopskriftopskrift]

Dan Lepard's caramel masterclass

Whether it's a luxurious sauce or chewy after-dinner treat, caramel is a simple luxury. So why not make some at home

It was chocolatier Damian Allsop that gave me the heads up about combining different sugars to get a more intensely flavoured caramel, and after much tweaking in my kitchen this is the formula I've come up with. It's sufficiently variable to suit the playful minds of most Word of Mouth readers.

Ingredients

150g white sugar - regular, caster or unrefined white - plus another 150g white, soft brown, muscovado/molasses sugar 75g unsalted butter (or 50ml oil) 200ml single or double cream, clotted cream, or crème fraîche 75ml golden or corn syrup, black treacle/molasses, honey, malt or maple syrup 1/4 tsp salt

Method

First have your tin ready, and everything measured. Heat the first 150g white sugar with 25ml water in a pan until it turns a rich reddish brown (see gallery.) Then remove the pan from the heat and add the butter or oil. Add the remaining sugar, your choice of syrup, the cream and salt, return to the heat and bring to the boil, watching that it doesn't boil over. The reduce the heat slightly and simmer for about three or four minutes, or till it reaches 113C (235F) for an all-purpose caramel sauce. For a firmer caramel continue to 127C/260F for a soft set and 130C/266F for a firm set. Then remove from the heat and leave for a minute to let the bubbles subside. Swirl the pan gently to remove any remaining bubbles then pour while still hot into the tin, gently scraping it out of the saucepan with a spoon, and leave until cold.

Variations

A few of my favourite combinations (for the proportions above) with tasting notes:

Crème fraîche treacle caramels: white sugar, muscovado/molasses sugar, butter, crème fraîche, black treacle/molasses, salt.

Tasting notes: slight bitterness from the unrefined sugar plus a gentle acidity from the crème fraîche. Amazing as a sauce on ginger ice-cream, good after-dinner as a firm caramel.

Toasted brazil nut and orange caramels: all white sugar, butter, double cream, golden syrup, salt, plus, stirred in gently at the end, the finely grated zest of two oranges and 100g coarsely chopped and oven-roasted brazil nuts.

Tasting notes: rich butter flavour accentuated by the brazil nuts and lightened by the orange to stop the sweetness overpowering it. A magical sauce when poured hot over ripe bananas together with ice-cold cream. Good firm caramels for an afternoon watching a DVD.

Olive oil and black pepper caramels: white sugar, soft dark brown sugar, extra virgin olive oil, water, liquid malt extract, salt plus, stirred in with the water, 2 tsp coarsely ground black pepper and 1 tbsp cocoa.

Tasting notes: the malt and chocolate become background flavours as the olive oil and black pepper dominate. Lovely on poached pears, chocolate or black cherry ice-cream, as the chocolate in the sauce becomes more apparent. The firm caramel is perfect with a shot of espresso.

Making caramel has an intense, panicked thrill to it. It's threatening at first, but you'll soon feel a calm respect for the saucepan and its contents. Yes, molten sugar will still be spluttering and plopping with a volcanic fury, but once you replace fear with quiet respect then the measured steps involved in making caramel become much more controllable and subdued.

So, scary, yes. Difficult, no. Time-consuming, no. Expensive, heck no. Caramel is one of the cheapest treats you can concoct in the kitchen, and one of the simple luxuries that's resurfaced at top restaurant menus. Low cost plus high satisfaction equals chef heaven. In the 1980s caramel on a menu was, from what I remember, a simple, dark and bittersweet affair. It might have been caramel ice-cream, perhaps using a Freddy Giradet recipe; the crunch of spun sugar over a peach melba à la Marco; the brutish syrup bathing scorched apples in a classic tarte tatin at Chez Panisse or Alastair Little, or perhaps the brown underbelly of a crème caramel or the delicate upper crust on a brûlée. Beyond that, caramel was viewed by many chefs as just sweetshop stuff, lacking the balls needed for grand dining's testosterone-fuelled kitchens. Well, that's in the past.

Making caramel at home today puts you in good company. Christophe Michalak, the head pastry honcho from the Hotel Plaza Athénée in Paris, who's spending part of his summer at the Dorchester attempting to raise their afternoon tea patisserie from perfect to sublime, is a caramel convert. I know my choux from my shoes so I can tell you that his religieuse caramel beurre de sel - trading as crisp choux pastry filled with caramel praline and untold calories - is a heavenly wonder you won't see at a church fête. There are subtle techniques that Christophe and other innovative pastry chefs use that can simply and quickly transform what we make at home.

1. Start with the right kit

For anything beyond a simple burnt sugar caramel for, say, a crème caramel, you need to buy a sugar thermometer. Repeat that until you whisper it in your sleep. Don't muck about doing set tests with teaspoons and murky water. Just spend seven odd quid and buy one. If you think that's too expensive, buy one and remember to leave it to someone in your will. It's the quickest, easiest and safest way to make great caramel. But make sure it's heatproof, and that the numbers won't boil off. David Lebovitz, the online guru for all things sweet and an expert on caramel making, told me that you can't solely rely on the manufacturer's label. "I bought a top-end candy thermometer and it melted. It was plastic coated and they said it was silicone. Professional, 25 euros, and it melted." Go for something metal and glass and decidedly old-fashioned.

Also, make sure you have a saucepan with a heavy thick base. I useMeyer Anolon saucepans. That's not a plug: I bought them in the sale and am very happy with them. Try and get a pan that conducts heat evenly; hard anodised aluminium works better than stainless steel.

My advice: as well as the heatproof thermometer and heavy-based saucepan, you'll need kitchen scales and a wooden spoon.

2. Be careful and organised, and stay relaxed

My partner David's mother Rosina was a fairly hardcore marmalade maker well into her 80s, and her frail manoeuvring of her scalding hot saucepan of boiling sugar syrup would panic me. But the pleasure she took making it outweighed any fear in her mind. Caramel involves a much smaller pan of sugar and much less danger than deep frying or marmalade making, but danger is relative and there are steps you should take to stay safe. Clear away any distractions. Don't stick your fingers in, even though it looks inviting. Remove the pan from the heat when adding new ingredients, expect fats and liquids to bubble and spit furiously when added, and stand back till the bubbling subsides. Should a small drop of boiling sugar hit your skin, hold the area immediately under cold running water for a few minutes.

But don't let the fear put you off. I asked Dorie Greenspan about the wall of fear surrounding caramel. "I was petrified of making caramel", she told me, "and I don't think I started making caramel until I started working with Pierre Hermé. Watching him make it I realised that it's much easier than so many of the recipes make it appear. You learn to make it by look and smell, and that's not something a recipe can explain."

My advice: if your caramel is going into a tin or tray, get that set up first and lay a damp cloth underneath it so it doesn't wiggle about when you pour. Have the ingredients measured so you can add them when the time is just right. And stay calm.

3. Start with white sugar

I asked Oriol Balaguer, the Barcelona-based master of chocolate and sugar, about the sugar question, as now even small supermarkets stock a bewildering array of sugars, syrups and substitutes. "I practically always use white sugar (sucrose) to give a pure sweet taste to caramel", says Balaguer, "and though you can and I do use other sugars, syrups or derivatives like fructose and dextrose, I find I almost always prefer sucrose." At first, using white sugar will make gauging the colour of the caramel much easier. But with practice you should be able to try unrefined ('golden') sugar. Damian Allsop, one the most innovative of the new artisan confectioners in the UK, is a fan of unrefined sugar. "Unrefined sugar is a big thing in my kitchen. It has more flavour, and a flavour that's more complex. So you can do what you do with a classical caramel but just experiment with different combinations to get different intensities. I like to substitute a third of the light sugar in a recipe with muscovado for a powerful flavour."

My advice: if you're making a caramel for a tarte tatin or crème caramel, use all refined sugar. If you're making soft caramels or sauces try replacing half the refined white sugar in the recipe with brown sugar (any sort), but only caramelize the white sugar. Then add the remaining brown sugar when you add the butter and cream.

4. Burnt is closer to what you want

We've put together a guide showing the different stages sugar goes through on its trip through caramel country, from white to black. Talking to different chefs and experts, the general consensus seems to be that the darker the caramel, the better. Once you put the sugar in the pan, with a dash of water to make life easier, the sugar will go through different visible stages. First it forms a white syrup, and then a clear syrup that occasionally has a frost-white crust on the top. It then begins to turn a golden caramel at the edges; swirling the pan as it cooks further will take it to a uniform golden caramel. From this point on it will turn a rich golden caramel, a dark reddish caramel, a darker brown caramel with wisps of smoke, and finally it's burnt black. For chefs like David Lebovitz, it's that dark reddish caramel that you should aim for. "When I worked at Chez Panisse, I was the one in the pastry department that always took it to the edge," says Lebovitz, "Often cookbooks say to cook the sugar until it's smoking, but for me that's not far enough."

For Christophe Michalak, golden is divine. "The caramel from Brittany is for me the best one as they don't cook the sugar too much," he says. "It looks like caramel but it's very soft." But for Balaguer the spellbinding power is in choosing how dark to go. "Sugar has different points of caramelisation, each with a distinctive flavour", he explains, "and combining these opens a world of magical possibilities. You need to decide how you want to use it and what you'll combine it with, and then decide what kind of caramel is best." Apples suit a dark caramel, but dark fruit like fresh figs are best paired with a golden caramel. That's not to say there are strict rules, but strong flavours generally suit a medium caramel, and vice versa.

My advice: if you feel your guests have a sophisticated tastes aim to take the caramel to a reddish to dark brown. If you think they're going to be a bit timid, aim for something between rich golden to dark reddish caramel.

5. The cooking temperature is …

My advice: I don't know. I can give you a guide, but the consistency your caramel sets to will depend on the ingredients. More fat will keep the caramel from turning too hard, but might also make it too soft to cut. Less fat might make the caramel brittle and hard. So if your mixture is rich with cream and butter, cook the caramel to a higher temperature for a firmer set. If it's quite lean, cook it to a lower temperature.

Now the next tip is an odd one. I prefer to measure the temperature in Fahrenheit rather Celsius, as it's easier to read the gradual increase in temperature on my old-fashioned thermometer. No difference on a digital thermometer, but on a glass one Fahrenheit is easier.

For a soft eating caramel, take the temperature to somewhere between 260F to 265F, depending on your recipe.

6. Practice, practice, practice

Don't feel trapped by recipes. You can practice with very simple ingredients and still make something lovely, like the caramel apples in the gallery. I had a few dessert apples in the fruit bowl that had to be used. So I peeled, cored and quartered them, then simply put 75g sugar in a frying pan with a dash of water and heated that continuously till it turned a golden caramel. Then I added 25g butter and the apples, and cooked them gently with about 50ml water until they were almost tender, adding a dribble more water every so often so they stayed moist. At first bits of hard toffee formed but that soon dissolved in the juices from the apples. I had a little brandy in the cupboard so I added a dash, say 25ml, and let it simmer for a minute more. This gave a beautiful, simple caramel butter sauce around tender pieces of apple, and the result looked rich and luxurious even with scoops of not-so-glamorous supermarket ice-cream. You want cheap chic? Caramel apples are it in my book.

So there it is. You should have enough here to whip yourself into a caramel frenzy. Do post any questions and I'll try to answer them, or point you to a site that helps. David Lebovitz's caramel blog is an excellent resource you must check out, but do let us know if you have any sites or tips to help.

[ericvick]

Commentary: Devote in, don't cut, the MBTA price range

Ahead of the pandemic strike, much more than just one-3rd of Dorchester citizens employed the T to get to do the job. The amount is very likely significantly greater amongst low-earnings family members.

The T retains countless numbers of vehicles off the highways and is a large aspect of generating Boston’s air quality improved. We observed drastic enhancements in our air high-quality throughout the pandemic and bus commutes had hardly ever been more quickly.

We risk dropping all that development as traffic returns.

Apple Mobility facts advise that targeted visitors is now shut to 90 % of pre-pandemic amounts. The stress of this worsening air high quality and site visitors congestion falls squarely on the people of communities like Dorchester. 

As folks are working from home, they might request, “Why ought to we retain jogging the T if no one’s riding?” Nicely, routes like the 28 and 23 have retained 45-51 percent of their pre-pandemic ridership. And it’s not just about how lots of the T is transporting, but who.

The people who are keeping this area running— healthcare specialists, grocery retail outlet personnel, meals provider personnel, and other essential workers— are nonetheless using the T. They are entitled to a lot more than our gratitude and clapping. They are worthy of our aid in preventing for the T.

Even additional puzzling is this: The T is not chatting about immediate steps to help save cash it is voting up coming thirty day period on devastating cuts that will have a long-lasting effect, but that will not choose result until finally July when we’re likely to have the worst of COVID guiding us. 

There is a excellent deal of converse about the future of function, but a lot of Dorchester people do not have the luxury of doing the job from home. Cities like Boston have staked the long run of our neighborhoods on transit-oriented development we have constructed denser structures with less parking to stimulate transit usage. These moves would have a chilling influence on housing output throughout the area, leading to greater housing price ranges. 

Covid has exacerbated present issues. The T was now underfunded. Its service was considerably less recurrent this January than it was in January 2007. Pair that with a failure to act more quickly on bus lanes and you have a recipe for gradual, crowded buses. That’s why bus ridership had been slipping even in advance of the pandemic.

We have the possibility to do points in a different way now. We should really invest so that when some riders return next summer they will have extra services, not considerably less. They’ll return to buses that run a lot more regularly and element real-time facts on crowding. And in a several a lot more years when I assume the T will return to pre-pandemic ranges or increased, they can glance ahead to a network of bus lanes that substantially reduce excursion situations, driving on clear zero-emission electrical buses. They can appear forward to a Fairmount Line that operates like a subway with quick-accelerating, electric trains departing every 7 minutes through rush hour. 

This can only occur if we cease the cuts and actually devote in the program that retains Boston functioning. If we force the T and the town of Boston to put into action bus lanes and other bus precedence remedies, buses will operate speedier, allowing for for additional excursions with a lot less crowding. This is necessary throughout Covid and will bring in riders once we get better.

We will have to also push the MBTA’s bus electrification crew to set fairness to start with. This indicates starting up with communities like Dorchester, Roxbury, and Mattapan who’ve requested for thoroughly clean zero-emission buses (not just rebranded diesel spewing hybrids).

It also indicates satisfying the guarantee to the Fairmount Corridor. The 8 new visits per working day are fantastic. Even while the pilot software commenced in the middle of the pandemic, the Fairmount’s ridership has proved to be the most sturdy of any commuter rail line.

We will need the T to dedicate to starting off the obtain of new electrical a number of models by the conclude of the spring. The agency need to also get started the structure method for the electrification and available stations at Readville and Fairmount.

At last, the T ought to operate with space workforce development companies to make absolutely sure Fairmount Corridors are the types to experience the economic rewards of constructing this line. 

A much better upcoming is probable if we just make investments in it. 

Jarred Johnson is executive director of Transit Matters, a non-profit advocacy team. He lives in Dorchester.

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[rainbowfruitusa]

Catch of the Day: How to Make the Most of Your Fish Market Visit

Welcome to the captivating world of fish markets, where the sights, sounds, and scents create a one-of-a-kind experience for seafood enthusiasts. Whether you're a culinary connoisseur or a seafood newbie, embarking on a journey to the fish market is an adventure like no other.

In this guide, we'll explore the ins and outs of making the most of your next fish market Dorchester, MA visit, from selecting the freshest catch to engaging with knowledgeable vendors and bringing your seafood treasures home.

Understanding Fresh Seafood

When it comes to seafood, freshness is paramount. The journey to mastering your fish market visit begins with understanding the significance of choosing fresh seafood. Fresh fish not only offers superior flavour and texture but also boasts higher nutritional value.

Visit this link - Best Fish Market

In your quest for the freshest catch, keep an eye out for clear, bright eyes, vibrant red gills, and firm, resilient flesh. These indicators are tell-tale signs of a fish's freshness and quality.

Engage with the knowledgeable fishmongers at the market, and don't be afraid to ask questions. These experts can provide valuable insights into the day's catch and sustainable fishing practices and even offer tailored recommendations based on your culinary preferences.

Navigating the Fish Market

Timing is key when it comes to securing the best selection at the fish market. Arriving early not only ensures a wider array of choices but also allows you to savour the bustling atmosphere as vendors prepare their offerings for the day.

As you navigate through the market, take the time to explore different stalls and compare the diverse array of seafood on display. Each vendor may offer unique specialties, so sampling a variety of options can enhance your overall market experience.

Building relationships with vendors can also enrich your visits to the fish market. Establishing rapport with the vendors not only fosters a sense of community but may also lead to insider tips, personalised recommendations, and access to the freshest arrivals.

Making Informed Purchases 

Selecting the right type and quantity of seafood is crucial for a successful market visit. Consider your culinary needs and recipes to guide your purchasing decisions. Whether you're planning a seafood feast for a gathering or a cosy dinner for two, a thoughtful selection ensures a satisfying culinary outcome.

Embrace sustainable practices by choosing responsibly sourced seafood. Inquire about the origins of the seafood on offer and opt for vendors who prioritise sustainable fishing methods. By making informed choices, you contribute to the preservation of marine ecosystems and support ethical fishing practices.

Don't hesitate to seek advice from vendors regarding preparation techniques and recipe ideas. Their expertise can elevate your culinary ventures and inspire new ways to savour your seafood selections.

Storing and Handling Seafood 

Your fish market Dorchester, MA excursion doesn't end at the point of purchase. Proper storage and handling are essential to prolong the freshness and flavour of your seafood at home. Different types of seafood require specific storage methods, and understanding these nuances is key to preserving quality.

From refrigeration to freezing, mastering the art of seafood storage ensures that your culinary creations are met with the finest ingredients. Additionally, learning effective handling techniques further safeguards the delicate flavours and textures of your seafood treasures.

Final Thoughts

Armed with knowledge about identifying fresh seafood, navigating the fish market Dorchester, MA, making informed purchases, and mastering storage and handling, you're well-equipped to make the most of your next fish market adventure. Embrace the experience, savour the flavours, and relish in the journey of discovering the finest catches the market has to offer. Until next time, may your seafood endeavours be filled with culinary delights and unforgettable experiences.

Source - https://grocery-store-in-ma.blogspot.com/2024/01/catch-of-day-how-to-make-most-of-your.html

[loynosca]

It’s International Chocolate Day! To celebrate, here’s Walter Baker and Co.’s 1917 Cocoa and chocolate; a short history of their production and use.

According to the book, the first American chocolate mill was established in Dorchester, Massachusetts in 1765 by Irish immigrant John Hannan and was taken over by Dr. James Baker in 1780. The book includes a history of chocolate use throughout the world, details on the preparation of chocolate and cocoa by Walter Baker and Co., and a few recipes. Baron von Liebig, “one of the best known writers on dietetics,” is quoted as saying, “Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted powers…It is highly nourishing and easily digested, and it is fitted to repair wasted strength, preserve health, and prolong life…It soothes by stomach and brain, and for this reason, as well as others, it is the best friend of those engaged in literary pursuits.” English majors and librarians, take note!

Previous editions of the book have been digitized and are available in the Internet Archive. Loyola’s copy is available in Special Collections & Archives and also in the Louisiana Digital Library. If you haven’t had your fill of chocolate research yet, the Walter Baker & Company Records, 1812-1945 are held at Harvard.

[artdecoblog]

1 - 1928 -COVER- Chocolate - 200 Years of Excellence - Fry's Chocolate

2 - Fry's Chocolate - J.S. Fry & Sons Canada -Limited. Montreal

3 - 1922 -COVER - Baker's Chocolate - W. Baker & Co. - Dorchester, Mass, - Chocolate and Cocoa recipes

[theoryoffood]

FAVOURITE CHEF

Chef Bonacini is one of my most favourite chefs in the world, and my favourite Master Chef. The reasons why I respect and admire Chef Bonacini are because he is a foodie, and he really loves food and wants to build that connection with the local farmers. Chef Bonacini does not personally have a blog, but Oliver&Bonacini does, and the blog that the site is attached to goes into great detail about dishes, recipes, and events that they are planning. The only draw back is that Chef Bonacini is not personally involved with the blog or the web page. A small profile states that he’s originally from Whales and that he was trained under Chef Anton Mosimann, at London’s Dorchester Hotel, and that he immigrated to Canada in 1985. I would really like to see Chet Bonacini involved with the blog more, giving his own personal insite into cooking, the love of food, and as well as how he came into wanting to be a Chef. To see through the blog that he wants to inspire young Chefs, instead of being on television, which it still fine; but I would prefer more of a social media presence.

-Picture and information.https://www.oliverbonacini.com/company/about-ob/

[yestenaciouscollectiondreamstuff]

A Foodie's Guide to Central London

Being a foodie can be hard work sometimes. You travel the world looking for the best culinary experiences you can find, but so often get let down by unreliable online reviews or experiences that just don’t live up to expectations. Most of the world’s biggest and most famous cities are havens for foodies looking for that oh so rare combination of hype and substance, for flavors that wow and restaurants that they simply HAVE to recommend to all their foodie friends.

London has a lot to offer any foodie, with more Michelin stars than you can wave a fork at, flavors and recipes from across the globe, traditional English cuisine that’s often underrated and markets packed full of incredible ingredients. It’s no wonder the 5 star hotels in London are full of salivating foodies waiting to unleash their taste buds.

Here’s our foodie’s guide to Central London:

Afternoon tea

Foodies love exploring local traditions and London has lots of places where you can enjoy a taste of this particular tradition. Afternoon tea is that incredible meal invented in the 1840s by a rich lady who felt that not having a meal in between lunch and dinner was really too much to tolerate. Basically, it involves drinking the finest tea along with tasty little sandwiches, cakes and pastries and should be enjoyed in extremely posh surroundings like Harrods or Fortnum and Mason, assuming you haven’t received an invitation from the Queen. Afternoon tea in London simply has to be tried.

Exploring the food markets

Borough Market in London is one of the most famous in the world for foodies, with dozens of food shops and stalls offering tasty bites from across the world. There are also market talks, which are of huge interest to anyone who likes their food and wants to know more about recipes and ingredients, and the same can be said for the demo kitchen there. Borough Market has been open since 1014 in some form or other, and has to be explored, but there’s plenty of tasty options at Camden Market, Maltby Street Market and others across the city.

Sample Michelin-Starred Food

You’re spoiled for choice in London when it comes to finding delicious high-quality food at stylish and sophisticated restaurants. At the top end of the scale there’s Gordon Ramsey’s restaurant in Chelsea or The Araki and Alain Ducasse at The Dorchester, both in Mayfair, all of which have three stars, making them the cream of the crop. But foodies will find plenty else to tickle their taste buds, including restaurants from the likes of Helene Darroze, Heston Blumenthal, Clare Smyth and many more.

Great food and great experiences

Of course, even foodies want to do more than just eat on their holidays, so the best activities will be those that combine food and experiences. For example, why not enjoy a spa day at the Montcalm Hotel with an Indian Meal at Hankies in the same place to follow? You’d be able to find out which item of food they make look like a Hanky, and that’s the kind of information a foodie really needs to know, isn’t it?

[montesham-blog]

Lamb Shanks Caldereta. Recipe @www.chewingthefat.us.com/2019/04/my-travels-the-philippines-and-a-recipe #silverseacruises #silverseasalt #ccamanila #chefsaudelrosario #cravings #chewingthefat #traveltilyoudrop (at Dorchester Towers Condo) https://www.instagram.com/p/BvuMKdpA6Ax/?utm_source=ig_tumblr_share&igshid=16ym5yqf4xupg

[tonyduncanbb73]

Florida Woman Tried to Trade Car for Kind of Chalky yet Iconic Massachusetts Candy

Plus, the robots are coming, the Wahlbergs have a food truck, and more news

Welcome back to AM Intel, a round-up of mini news bites to kick off the day.

My Kingdom for a Necco Wafer

With old-timey Massachusetts candy brand New England Confectionary Co. (Necco) in trouble and looking for a buyer, sparking a “Great Necco Wafer Panic,” one Florida woman who really loves the signature chalky Necco Wafers isn’t looking to buy the business — but she does hope to buy up as many of the candies as possible, reportedly offering to trade her 2003 Honda Accord for wholesaler Candystore.com’s entire stock. (They declined, but she managed to buy four dozen rolls with money, not her car.) No word on whether she bought the rainbow of assorted flavors, the vastly superior chocolate packs, or a combination, but as the Boston Globe reports, they hold a special nostalgia for her as she and her siblings would eat them — pretending they were Communion wafers — while playing “church” at their grandmother’s house.

The Robots Are Coming

As Spyce gets closer to opening in Downtown Crossing this spring (241 Washington St., Boston) — featuring a robotic kitchen and some culinary advising from acclaimed chef Daniel Boulud — it snagged a nice feature in the New Yorker. The management team has earned the nickname “the Spyce boys,” of course, and the seven cameras that help the robotic kitchen run are named for the Seven Dwarfs.

“If It Ain’t Broke, Don’t Fix It”

Dorchester Reporter profiles Pit Stop Barbecue (888A Morton St., Boston), which has been serving up brisket, ribs, and more in Mattapan for over 30 years. The restaurant changed hands in 2007, and new owner Darrell Debnam attempted to make a few updates to the recipes, but he quickly returned to original owner Lawrence Jeter’s recipes when it became clear that customers weren’t looking for change. While the thought of opening another location has crossed Debnam’s mind, for now he’s keeping busy running the original one.

Burgers on Wheels

Reality television burger slingers the Wahlbergs are adding a Boston food truck to their growing Wahlburgers empire; it’s slated to be ready this month. It’s a bit late to get onto the city’s spring food truck schedule this year, but there’s a form on the Wahlburgers website to hire the truck for special events with a minimum of 50 people at lunchtime or 75 for dinner. No word yet on whether it will have a regular vending schedule in the future or just stick with private events.

And in Other Food Truck News…

Somerville-based restaurant and food truck Pennypacker’s shared frustration earlier this week when Vice President Mike Pence’s Boston visit apparently forced the food truck off the road for the day with little notice, no reimbursement for the rent already paid on that parking spot, and no alternate spot offered. “We are shut down today so Mike Pence and Donald Trump can have a fundraiser,” Pennypacker’s posted on Instagram. “Worth Boston employees losing work? Thanks a lot Boston for helping your small business.” Boston is a notoriously difficult city in which to start a new food truck business — and it’s not so easy to keep one running, either.

Got a news tip for the Eater Boston team? Email boston@eater.com.