‘You’d think I was in Korea’ Restaurateur Jae Chung takes us inside H Mart, the enormous new Korean megamart, for a cooking lesson like no other E-mail this article Sending your article Your article has been sent.

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BURLINGTON — Standing in front of a tower of Korean grapes, restaurateur Jae Chung surveys the new H Mart. “Wow! Now I won’t have to drive to New Jersey,’’ he says. Opened last month — the first one in New England — this H Mart is the 30th store for the New Jersey-based chain owned by Korean businessmen. It began in 1982 and at this point moves into a region in a big way. The footprint is the size of a football field. The store combines elements of Asian and American supermarkets, department store-type concessions, and a food court anchored by a French Asian bakery. Some customers look like they’re participating in a supermarket sweepstakes race. Carts are piled high with boxes threatening to topple over. All Asian cuisines are represented here but Korean products dominate. Still, the fresh food is abundant: meats, poultry, seafood, vegetables, and prepared foods.

DiscussCOMMENTS (19) Related

• Inside H Mart, for a cooking lesson like no other
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Since it opened its doors, H Mart has been jammed. (H stands for hanahreum, literally “armful’’; the company says it means “love and care for the customers.’’) The tall, slim Chung, 46, who owns several Jae’s enterprises in Boston and Western Massachusetts, is drawn to the store, to the bins of spicy kimchi, crocks of salted seafood, sacks of grains. Chung is touring the mega-market to explain ingredients and tell us how he’d cook them. One of his chefs, Yeong Sohn, joins us.

We start at one corner of the store, where the banchan (little...

Prezza (Updated Post) >> Sunday, November 01, 2009

We went to Prezza again last week with the in-laws.  After noting that my previous review had no pictures (gasp!!! . .forgive me, it 2007 when I just started this blog after taking the bar exam!) I decided it was time for an updated review.

Just a little bit of background.  Prezza, named after the ancient Italian town where Chef Anthony Caturano's grandmother was born, is a modern Italian restaurant that focuses on local, fresh seasonal ingredients prepared with an Old World style.

Prezza has an incredible wine list, boasting over 8000 bottles from over 900 labels.  Not being a wine connoisseur, I can't really comment much about their wines except to say that the wine the waiter picked out for us was quite enjoyable.

Prezza is definitely one of the more expensive and classy restaurants in the North End.  Appetizers range between $15-$16, pastas are around $15 for an appetizer portion or around $30 for an entree portions.  The meat entrees range between $25 and $44.

During our most recent visit, the food was excellent, as was the service and the ambiance.  We purposely brought our in-laws here because they LOVE Italian, and we wanted them to experience the best in the North End (We also took them to Mamma Maria and Mike's Pastry while they were visiting Boston).

Please enjoy some pictures from our meal. :)

Fried Egg over roasted wild mushroom crostini with grilled onions $15
I absolutely loved this appetizer.  The barely runny yolk, once broken, serves as a lovely, creamy binder that brings the entire dish together.  The wild mushrooms had a wonderful, woody flavor and were flavored just right with a little bit of salt.  The entire dish was fantastic.

Butternut Squash Arancini, lobster, mascarpone, brown butter and sage $15
An interesting, creative autumn twist on an old, traditional favorite. Well done.

Lobster Fra Diavlo- Saffron Tagliatelle with roasted tomato, fennel and lobster meat $18 ~ $36
The flavors in this sauce was incredible, although I was...

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Home > Brookline, Brighton, Allston > Sushi > Fish Market

Fish Market

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• RatingAvg. Dinner Entrée$$$$$Greater than $25$$$$$18.01 - $25$$$$12.01 - $18$$$7.01 - $12$Less than $7
• Sushi, Japanese
• 170 Brighton Ave, Allston 02134
• (btwn Harvard & Parkvale Ave)
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Soups Miso Soup   2.00Spicy Seafood Miso Soup   4.00 Salads Seaweed Salad   6.00House Salad   3.00Tuna Salad * mixed greens with tuna in a spread house dressing   10.00Sashimi Salad * mixed greens with assorted seafood in ginger dressing   10.00 Cold Appetizers Hamachi Tata * with chives wasabi ponzu and onion   12.00Tuna Tataki * with onion red peppers, sesame oil and soy   11.00Jalapeno Hamachi * with ponzu and spicy radish   11.00Salmon * with avocado salad and yuzu wasabi dressing   9.00Kobe Beef with red onion, sesame oil and caviar   18.00Suzuki Carpaccio * with tobiko and ponzu   10.00 Hot Appetizers Edamame broiled soyabean, lightly salted   4.50Kobe Shumai   6.00Shumai shrimp dumpling served steamed or fried   5.50Gyoza pork and vegetable dumpling served steamed or pan fried   6.00Black Cod With Sweet Miso   10.00Agi Dashi Tofu fried tofu served in a light shoyu broth with scallions   5.00Hotate Or Loa Hokkigai baked scallop or squid on a half shell with spicy mayo   8.50Grilled Hamachi Kaman grilled yellowtail neck with ponzu sauce   6.00Shrimp And Vegetable Tempura   8.00Shrimp Tempura (4)   9.00Vegetable Tempura   7.00 Entrees From Sushi Bar Sushi Deluxe * 8 pcs of su...

RESTAURANTS Good Tips at the End of His Meals

HAIL TO A CHEF Naomichi Yasuda of Sushi Yasuda in Midtown.

QUESTIONS upon questions upon questions: they’re a restaurant critic’s real diet, fed to him by friends and strangers, in phone calls and e-mail messages, at cocktail parties and the gym. Say the words, “I’m a restaurant critic,” and the floodgates open.

Related Diner's Journal: More Parting Thoughts Critic’s Notebook: What They Brought to the Table (August 19, 2009)

A CRITIC’S MEMORIES Frank Bruni looks back on the Modern, owned by Danny Meyer.

The Italian fare at Perbacco in the East Village.

Vinegar Hill House in Brooklyn, where the pork chop reigns supreme.

“Where should I take my 92-year-old grandmother for brunch in Midtown, keeping in mind that I’m a vegan and she’s not?”

“Is there a Sri Lankan restaurant on the North Shore that you particularly like?”

I don’t have answers to those two, which are of my own invention but not far afield from the norm.

I do, however, have answers to many actual questions that I never managed to address, lacking enough hours. To that end I’m using my last column as The Times’s restaurant critic to correct lapses, attend to unfinished business, rummage through a cupboard of leftover advice and opine on an array of matters that didn’t come up often, or at all, in other articles.

What follows are questions that I was often asked or that I wished I’d been asked, along with responses. More of each can be found on Diner’s Journal, a Dining section blog.

WHAT’S THE BEST SUSHI PLACE?

I have to give two answers, because the absolute best I encountered in New York over the last five years is Masa, but that’s a recommendation of limited usefulness. A meal there is upward of $400...

Low-Maintenance Living

The Manhattan designers Russell Groves and Neal Beckstedt found a modest house in the woods of Springs, on the South Fork of Long Island. "We wanted something compact, efficient and casual," Mr. Beckstedt said. More Photos >

INSTEAD of furnishing their East Hampton, N.Y., house with the overstuffed sofas and antiques favored by so many of their neighbors, Russell Groves, 45, and Neal Beckstedt, 32, took a different approach.

Multimedia Schoolhouse Décor

Russell Groves and Neal Beckstedt's low-maintenance getaway was designed to withstand abuse from guests (and their dog, Max). More Photos »

The vintage driftwood lamp was $1,700 at Gray Gardens, an antiques store in Stamford, Conn. It sits on a set of orange lacquer nesting tables that were $325 at West Elm. (West Elm no longer carries them, but it does have a set of two parallel nesting tables in cinnabar, for $199, which would work as an alternative.) “Design can be mass market,” Mr. Groves said. More Photos >

In the master bedroom, a $1,300 Hermès blanket is draped over the bed. The canvas roller shades recall elementary school classrooms. More Photos >

“We asked ourselves, ‘What’s the most practical, low-maintenance solution?’ ” Mr. Beckstedt said. “And it always came down to something that would be used in school.”

As Mr. Groves put it, “We always joke that it looks like a German boys’ school.”

The schoolhouse décor, which incorporates elements like linoleum, mop sinks and graffiti-covered classroom chairs, is their “tongue in cheek” way of countering “the excess we were seeing in the Hamptons,” he said.

“We must have seen 25 properties” in the search for the house, which took nearly six months, Mr. Beckstedt said. If a house wasn’t a mildewed...

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 Price
log in / registration

 Condition
very good with nice patina and rewired and waxed for US standards.

 Measurements
height: 177.8 cm (5 ft. 10 in.)
depth: 38.1 cm (1 ft. 3 in.)
diameter: 17.78 cm (7 in.)

 Specifications
Number of items: 2
Materials/Techniques: metal
Creator: Jielde

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provided by Sarlo

 Location
Sarlo
295 Kansas Street
San Francisco, CA 94103
USA

Phone: 415-863-1001

E-Mail: info@gabriellasarlo.com

Dealer Ref. : 367
Ref. : U0804108240445

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It is highly recommended, when arranging your own shipping, that you request from the shipper a condition report generated at the time of collection and acknowledged by the dealer.

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Do you know these Double-click Tricks in Excel?

Most of us think of mastering formulas, learning macros and being supergood with charts when we think of being productive with spreadsheets. But often learning simple stuff like keyboard shortcuts, using mouse and working with menus and ribbons can be a huge productivity booster for us. So as part of this installment of spreadcheats we will learn 7 very cool and effective double click tricks in excel. (as an aside, try saying double click tricks several times faster…  )

Double Click on the Office Button / Logo to Close Excel

This is simple. Displays “do you want to save…” dialog if the workbook is not saved.

Adjust column widths by selecting multiple columns and double clicking on the separators

This is my favorite. You can use the same trick to adjust row heights too.

Double-click in the corner, just above scroll-bar to include a split

It is surprising that very few people know about split and freeze panes feature in excel. I have often seen colleagues struggling to freeze top row of a large workbook or include a split so that they can see 2 different things at a time.

You can also create a vertical split by clicking on the little bar shape next to horizontal scroll-bar near bottom right corner of the excel window.

(If you are wondering where the split would be created, it will be created at selected cell’s row (or column))

Double click on ribbon menu names to collapse ribbon to get more space

In MS Office 2007 you can double click on the ribbon menus to collapse the ribbon to one line. In Excel 2003, when you double click on the empty space in the toolbar area, it opens up the “customize” window (same as Menu > tools > customize)

Auto-fill a series of cells with data or formulas by just double clicking

I have saved countless minutes ever since I learned this little trick. Lets say you have a table where in one column you have some data and in the next you have written a formula in the first row. Now...

  Grilling Over Wood as a Sweaty, Smoky Sport

 

GRILLING over a wood fire is as much a sport as an art — it’s more instinctive than cooking with a gas grill, more nuanced than cooking with charcoal, and more athletic than both.

Multimedia  Flavored With Smoke Related  Recipe: Crisp and Unctuous Pork Belly (May 20, 2009)  Recipe: Fresh Dried Chili Oil (May 20, 2009)  Recipe: Burnt Oranges With Rosemary (May 20, 2009)  Recipe: Honey Gremolata (May 20, 2009)  Recipe: Smashed Potatoes With Tapenade (May 20, 2009) Times Topics: Grilling Recipes

 Oranges grilled with rosemary and sugar.

 

 FIRED UP Peter Kaminsky grills on a wood fire outside his Brooklyn home.

 Char with rosti.

In my experience it’s also more satisfying, and not just when a platter of grilled lamb or a slab of crispy glazed pork belly is brought to the table still smelling of oak and applewood. It’s the theater of building a fire out of split logs, and cooking over it. It’s steaming open clams in a caldron set directly on the flames, or charring fennel on a cast-iron griddle, or lowering a grill over a shallow pile of glowing coals for a steak gently seared to medium-rare. Grilling over hardwood is sweaty, smoky, eye-stinging work, but it’s fun.

Every Memorial Day, when I grill in a primitive fire pit made out of stacked rocks, one friend repeats the same awed phrase: “Dude, this is like Argentina.”

Not quite. If we were in Argentina, I would draft my friends to help me grill a whole cow, which is one of the recipes in “Seven Fires: Grilling the Argentine Way” (Artisan, 2009) by Francis Mallmann, the chef and owner of Patagonia Sur, the celebrated Buenos Aires restaurant, and Peter Kaminsky, the Brooklyn-based writer. (The first ingredient is “1 medi...

      

Mamma Maria is a world class restaurant in the North End of Boston.

Set in a nineteenth-century brick row house with five private dining rooms, Mamma Maria transports you to la Patria with an old-world intimacy, attention to detail and a warm welcome.

The seasonally inspired menu taps into a unique network of local and national purveyors with an emphasis on historical and traditional Italian dishes.

To learn more about Mamma Maria, please browse through our site.

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News The Boston Globe Paid Us A Visit! January 7, 2009

Read the review at the Globe's website or download a PDF of the piece, by Ann Luisa Cortissoz. She also wrote another little bit about "The Rapture" that wasn't able to fit in The Globe article. January 7, 2009

Welcome to Scup’s in the Harbor Restaurant

For those of you who don’t know us… we were the owners of Emma’s Pizza in Cambridge for 10 years. In 2004 we sold it to a friend and took a much needed break from the restaurant world. At that time Dave and I were living on an 85-foot tugboat in the Boston Harbor Shipyard and Marina in East Boston. One afternoon about 7 years ago we were going out for a walk and to our surprise there was a small wet creature sprawled across the camel that our tug was tied up to. For those of you who may not know this, a camel is a very large (about 3 ft in diameter) pipe that fits between the dock and the boat to serve the purpose of a float… at least I think that is how you describe it… anyways it is very big and sticks out of the water quite a bit.

Our guess is that this little creature fell off a freighter in the harbor and swam to our tugboat, managed to pull himself up onto the camel and lay there waiting for a miracle.

A miracle did happen (we brought him to Animal Rescue and then ended up adopting him ourselves) and we are now the proud owners of Scup. We named him after the fish in the ocean since that is where he came from. He soon became the mascot of the Shipyard and Marina and when a restaurant space became available in the Shipyard, they asked us if we wanted to run it. So that is why we call the place Scup’s in the Harbor since the restaurant is directly in front of where we found him.

Last August we opened the restaurant serving bre...

Firekites AUTUMN STORY - chalk animation

Chalkboard stop motion animation, music from Firekites’ album ‘The Bowery’. music video co-directed by Yanni Kronenberg and Lucinda Schreiber.

Comments  ·  Posted in: General  ·  Apr 29    

Google Maps Typography

Over the course of several months beginning October 2008 to April 2009 I’ve spent some of my spare time between commercial projects searching Google Maps hoping to discover land formations or buildings resembling letter forms. These are the results of my findings limited within the state of Victoria, Australia.

Links: a, b, c, d, e, f, g, h, i, j, k, l, m, n, o, p, q, r, s, t, u, v, w, x, y, z

Comments (8)  ·  Posted in: General  ·  Apr 15    

Hvass&Hannibal

Hvass&Hannibal is a design and art studio based in Copenhagen, established in 2006 by Sofie Hannibal and Nan Na Hvass. We work with art and design - basically everything from album covers to music videos, graphic art, silkscreening, art direction, illustration, installation and lots more…

Comments  ·  Posted in: Studio Spotlight  ·  Apr 13    

Netdiver’s - Artists and their Apps by Doc Woohoo!

Netdiver’s 10yr Special Issue #1. Part of their anniversary bash, they invited special content scouts to contribute 10 project reviews on the topic of their choice and do a 3 question based mini-interview.

Presenting the first in the series: Artists and their Apps by Doc Woohoo!

Comments  ·  Posted in: General  ·  Apr 7    

Walter Robot - Death Cab for Cutie

Walter Robot has directed a new music promo for Death Cab for Cutie.

“I have been an admirer of the beautiful art of Walter Robot from afar for a while, ” says Death Cab bassist Nick Harmer. “Working with them on this video is an amazing dream come true and I am in awe of the stunning video they have made for us.”

Comments (1)  ·  Posted in: General  ·  Mar 26    

Rhett on Twitter

Ok, i don’t know why, but Twitter has been getting some massive exposure over here in Australia for the last few months. I put it down to the incestuous whoring of informati...

The Tower of Babel Faces of New York The Low-Fat Diaries Private & Public The Thought Project Copenhagen / Istanbul Professional Fury Blue Lights and Hash Browns Dance Dance Dance A Laborious Romance Strøtanker på gadeplan

In 2004 I spent six weeks stopping people on the street in Copenhagen asking them what they were thinking about the second before I stopped them.

I recorded their answers and presented them in a program aired on national radio. The program is in Danish.

En strandtur for 14 euro

In the winter 2004 I decided to find out if I could get from Copenhagen to the Mediterranean Sea with just 14 euro in the pocket.

I did a radio program about the trip. The program is in Danish.

En cykelmygs bekendelser

In the summer 2005 I decided to cycle from Denmark to Istanbul on a 25 kilo tourist bike with tires of solid rubber.

During the trip I talked to a tape recorder when I needed to unload my mind. Home again, I did a radio program about the trip. The program is in Danish.

Tung støj
Euroman, 2005

The Tower of Babel
Motiv, 2008

Let's Dance
Ud & Se, 2007

Drengestreger
Romeo + Juliet, 2003

Da Simon cyklede ud for at finde godheden
Ud & Se, 2005

Fra København til Middelhavet for 100 kr.
Euroman, 2005

Ansigtsløfter
Ud & Se, 2006

Tanker i New York
Euroman, 2004

En tung dans p roser
Samvirke, 2008

   MeatsFresh SausageSmoked SausageSalamiHamCold CutsCheeseDenmarkGermanyHollandSwedenSwitzerlandEuropean MarketBreadCandiesChocolatesFishGroceriesMustard

Welcome to Karls!

 Since 1958, Karls Sausage Kitchen & European Market has been producing European style sausages, cold cuts and charcuterie in Saugus, Massachusetts.

Originally founded by Karl Engel in 1958, the kitchen today continues to use the same old world recipes and the finest meats and spices to make authentic European sausages, cold cuts and smoked meats. We smoke our sausages, bacon and pork chops on site daily. You can smell and taste the difference!

Karls 2009 Calendar
Download our 2009 calendar and print it at home! Includes all our vacation days and deadlines for holiday orders.
Click here to download.  

European Food Festival May 20th

    142 Broadway
Saugus, MA 01906Winter Hours781-233-3099
info@karlssausage.comTue-Thu 9-6
Fri 9-7
Sat 9-6