Funny, my son just said a few minutes ago that we need to get Barada takeout now that we are loosening up a bit. And, thanks for the Clover heads-up.
1 Like
Do you let us know if Café Barada holds up to take-out. We might do that for a friend visiting this weekend and she loves Middle Eastern food as do we.
1 Like
Oh, sorry, digga. We probably won’t get it until next weekend since we have too much food to get through right now. We usually eat in since we like the people so much, but at the start of the quarantine we did get hummus, mujederra, ful mudammus (yum…lemon, garlic and beans) and whatever vegetarian dish is on their rotating list and everything held up well. It’s simple comfort food and there are enough veggie options for my son to be happy.
4 Likes
Their ful mudammas are magic!
2 Likes
My favorite Barada dish. We all just love it.
1 Like
Nobody knows how the situation will be even in a month but overall I would always be more careful with coronavirus and expect that there will be another wave. I personally would try to avoid any trips this year
4 Likes
Thanks @honkman. I’m going to be carefully looking at the situation, because I am at high risk, and I can thankfully choose to not go, as well. Getting tired of the QT and fear, but am actually starting to adjust and adapt. I do think we are in for a long, uncertain haul. Meanwhile, just the thought of a possible getaway cheers me up. Hoping for the best for everybody.
3 Likes
The most reliable way to get a pizza place to not cut your pie is to ask for it that way. Occasionally some place tries this for carryout, and it lasts for a few days before they realize that customers will do nothing but complain if their food isn’t cut for them.
A cast-iron skillet works about as well as a baking stone or steel, either in the oven or on the stovetop.
And you could just turn your oven on before you head out, unless you have an oven that will act up like a child who behaves perfectly when you are watching but is a terror the moment you look away.
~ Kiran entropy@prismnet.com
1 Like
Sometimes, though, if a place is slammed I hate to add that extra request. A cast iron pan is a great suggestion. Even a preheated cookie sheet is better than starting on a cold pan.
My Breville toater oven can heat to 480 and has a perforated baking sheet intended to help you reheat pizza without it getting soggy. Placing the rack on the lowest position, heating the sheet there, then sliding on the pizza works reasonably well, although not quite as well as other methods that have been suggested here. One advantage of a toaster oven is the speed with which it heats.
The perforated sheet is thin, but it brings to mind (mine, at least) this question: is thin conductive material better for blasting with heat or thick? Do steaks sear better on thin carbon steel pans or on thick cast iron ones? The cast iron pans (especially if heated in a hot oven before being put on a high flame) hold more heat than thin carbon steel, but the carbon steel conducts heat from the flame to the steak more efficiently.
1 Like
Hmm. I have some perforated enamel sheet pans I use on the grill for things that don’t skewer well or when I don’t have time. Crisping pizza on the grill just might work (and I can get it to 750 degrees in short order).
1 Like
750 sounds great. If you can toss 6 feet, I’m willing to stand a safe social distance from you and leap for bits you don’t want.
2 Likes
I’m trying to figure out how to crisp the pizza without singeing my eyebrows 
1 Like
Welder’s mask?
1 Like
This is shaping up as a potential Twitter vid of a horrible but hilarious accident
4 Likes
My Breville only goes to 450, but heating a pan on the very bottom shelf and putting the slice on the hot pan does the trick when we’re reheating a small number of leftovers.
I picked up some food boxes from Clover today and am very pleased.
Salads box and dips box. A lot of food (1 got boxes for 2) plus they included a bunch of rhubarb with the order.
For dinner tonight I had beluga lentil hazelnut salad, cauliflower pesto salad, potato tempeh salad and pita and crudités with dip. All very good!
5 Likes
Good to know! There are three of us, but it sounds like we could to a box for 2 and get a couple of meals out of it.
Definitely!
We won’t take the risk for any dining in a restaurant for the foreseeable future but are considering take-out option. The one things which makes us hesitate getting any take out is the problem of dishes getting cold until you are back home (and at that point our home-cooking will taste better and it’s not worth spending extra money). I have seen at some LA food boards that quite a number of restaurants there have started to include very detailed warming instructions or sometimes even undercook dishes with instructions how to finish them at home. Is anybody aware of any restaurants in Boston doing the same ?
3 Likes
