Recipe inspiration, tips, and kitchen hacks from the Chowhound editors.
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Is it possible to find good marmalade in the United States? As far as orange marmalade is concerned, says Karl S, make sure your marmalade is made from sour (Seville) oranges, not regular sweet oranges: "a lot of American marmalade is of the sweet type, which is not the gold standard, as it were," he says. Imports are often a better bet. plum likes Wilkinson's Tiptree Tawny thick-cut marmalade, with its "dark, almost caramelised flavour and thick pieces of orange rind." It can be found in some large supermarkets or British import stores, says plum. And along the lines of dark, caramelized marmalade, cheesemaestro recommends Busha Browne's "Burned Orange Marmalade," made in Jamaica. "Availability in the US is spotty, but Gourmet Library in N.J. has it now," he says.
As for non-orange marmalades, Linda Whit thinks the tangerine marmalade from Aloha from Oregon is fantastic. cavandre likes Stonewall Kitchen Pink Grapefruit Marmalade, which isn't as sweet as most others. And smtucker loves all the Trappist Monk marmalades, but especially the lemon. KristieB agrees: "I would love to find another jar of that lemon marmalade. It was fabulous! I also like Rose's Key Lime marmalade on English muffins."
Discuss: what's the best brand of marmelade (orange or other)?
Oh, Moon Brine pickles were so wonderful! Crispy, flavorful, perfect ... too bad you can't get ’em anymore, because the guy who made them is moving to Oregon. A worthy substitute is Grillo's. "The guy who makes them was on hand at the Fresh Pond Whole Foods and he said he's following his grandfather's recipe, and making them in Newmarket Square. I'm not a dill pickle lover, but I thought they were the best dills I've ever tasted," says katzzz. Grillo's runs a stand outside of the T station if you want a taste; two spears for a buck.
In other pickle news, BostonZest responded to a request for Amish-style hot pickles with this scintillating news: "I was out at Wilson Farms in Lexington today and saw lots of pickled items. There were hot bread and butter pickles, Okra, beans, etc."
Grillo's Pickles Stand [Downtown]
Park & Tremont streets, Boston
No phone available
Wilson Farms [North of Boston]
10 Pleasant Street, Lexington
Discuss: Moon Brine pickle dude is moving to Oregon
Amish-style hot pickles
When last night's indulgences are making this morning a headache, giant Irish breakfasts are a good way to come back to life. Rashers of bacon, sausages, fried eggs, black and white pudding—these are stick-to-your-ribs foods to settle you on a Sunday morning.
Hounds recommend the fry-up at Sonny's Adams Village: "it's tremendously popular with the Irish folks in the neighborhood. The ones who are actually from Ireland and want a taste of home," says C. Hamster. "Plus the Village is the most Irish neighborhood around."
The other board favorite is the Druid in Inman Square, where Small Plates says there's an "[e]xcellent Irish breakfast that rivals any I've had in each of the 26 counties." It is served Sundays from 11 a.m. to 4 p.m., and includes traditional Irish Galtee sausage links, with "lovely crispy fried spuds and really wonderful crispy sunny side up eggs and baked beans," says mick_t.
Sonny's Adams Village Restaurant & Lounge [Dorchester]
750 Adams Street, Boston
1357 Cambridge Street, Cambridge
Discuss: What's the best Irish Breakfast around?
The geography blog Floatingsheep has done a magnificent job of dramatically illustrating something that I learned first-hand while growing up in south-central Wisconsin--the Badger State is the epicenter of drinking in the country, if not this branch of the spiral galaxy known as the Milky Way.
Casual drinking, professional drinking, irresponsible drinking, jolly drinking, stopping by the gas station to buy some beers for later before going to the bar drinking--it's all part of the state's folkways. A Floatingsheep map depicts red dots featuring places where bars outnumber grocery stores and Wisconsin cleans up. (No disrespect is intended toward northern Illinois and northern Iowa, nor parts of Minnesota and the other plains states, since they do OK.) It's gotta be some sort of perfect storm of Germanic heritage and six-month-long winters.
An Oshkosh resident chimes in on the comments section to add a bit of cultural clarity:
"It is someplace warm to go hang out and relax with your friends, neighbors, and coworkers and it has always been that way. I guess other places have coffee shops?"
Mofongo is a classic Dominican/Puerto Rican dish that elbev reverently calls "king of them all." It's not mangu, a gooey mash of boiled green plantains, and it's not a canoa, a plantain split down the middle, filled with spiced beef and cheese, and then fried. Instead, mofongo starts with deep-fried plantains, which are then mashed with garlic, broth, olive oil, and, when the lily is being gilded, pork cracklings. Then, "if someone is being extra fancy," says StriperGuy, they can make canoas de mofongo, patting the mofongo into a canoe shape, deep-frying it again, and filling it with meat or seafood. Yow!
Where can you get this paragon of fried meat and starch? Hounds suggest the mofongo offerings of Izzy's, Cafe Latino, and Rincon Macorisano.
Izzy's Restaurant & Sub Shop [Cambridge]
169 Harvard Street, Cambridge
Cafe Latino [Downtown]
2 Center Plaza, Boston
Rincon Macorisano [North Shore]
350 Washington Street, Lynn
Discuss: Puerto Rican? Mofongo?