slbunge

Sorry...there is more. If you have just a little bit of extra time and a decent appetite, grab a friend and go to Daily Catch (aka Calimari Cafe) in the North End. While there, get the lobster Fra Diavolo (for two) and an appetizer sized plate of black pasta aglio olio and some fried calimari. Wash it down with some thoroughly mediocre Chianti served in a plastic dixie cup. Great long lunch. Be warned, no reservations, you sit essentially in the kitchen, no bathrooms, and they only accept cash. It all adds to the charm. Also, don't be tempted to go to their other outlets...nowhere near as good. [323 Hanover, North End]

If you go to No 9 Park, I would use it for #3 and eat in the Cafe. Actually, preferably, AT the bar. I've felt cheated in the restaurant, like they have specifically geared it to a certain expense account and old money Beacon Hill set. Food is certainly decent but he atmosphere is stodgy. The food in the Cafe is at least as good, the prices are better, and the atmosphere is less stiff. If you sit at the bar you can order off of both the Cafe and the Dinner menu. Always had great service in the Cafe (including Chef Lynch sitting at our table of two, telling us about green almonds while peeling a few for us to eat just because we asked about them when she stopped by the table). They only take reservations in the restaurant (not bar or Cafe) and it is a nice walk from the 4 Seasons. ---- For greasy spoon places near the four seasons, it depends how far you want to move. I think that one great place that is straight down Columbus from the hotel (Columbus is a diagonal cutting from Back Bay into the South End) is Charlie's Sandwich Shop. A real-live diner open since 1927 that hasn't changed much in years though the area around it has gentrified to an astounding degree. [429 Columbus Ave, about a block before you would get to Newton] Another spot even closer to the hotel is Tim's. Now, I don't send just anyone to Tim's because it is a bit of a dive but if you are an officianado of greasy spoon food, it is THE place to go in that part of town for burgers. When we moved from Boston in August (sadly) their kitchen remodel was awaiting a final inspection but it is likely serving food by now. The clientelle is the most colorful, economically diverse in Back Bay/South End. [329 Columbus Ave, near corner of Columbus and Dartmouth] If I think of more, I'll speak up.

I didn't sterilize and mine turned out fine. The glass jar was clean but that was about it.

I stand corrected. I'm newly back to Madison after being gone for 5 years so and I had no idea. D'Oh!

Sadly, Real Chili has no Madison outpost. Only Milwaukee. Nice photos, though. You've done your 'research'.

I think that the US version of Zywiec is decent enough. What I wonder is, that is the driver for a change in recipe for this market. Perhaps I'm naive about the regulations, but Tuborg green seems the sort of beer that would be fine for export.

I use my mandoline quite a bit. One of my favorite recipes at this time of year is Beet 'Carpaccio' from Nov 2002 Gourmet. Recipe is available here.

Just moved from Boston to the midwest but Pepperidge Farm was the most prevalent split-top hot-dog bun that I remember seeing. I wonder if you could convince a local retailer who carries PF products to get you a flat of them.

That's the part I like since I find my manual pasta maker a bit, no, A LOT difficult do handle alone and rather cumbersome. ← I have the pasta roller for my KA stand mixer and I can tell you that it is much better than when I used the manual maker. Essentially, you get an extra hand for feeding and taking up the outfeed. I don't knead my bread doughs in a stand mixer. For stiff doughs I find it more satisfying to knead manually. Very wet or soft doughs are probably best done in a food processor. I don't use mine a huge amount but it is 12 years old and has served me well throughout so I'm sure I have gotten my money's worth (actually 'their' money since it was a wedding gift).

Several years ago I worked with a guy from Denmark who was working in the US for a year while his girlfriend was in graduate school. One of my fond memories of his year here was when he 'smuggled' bottles of Tuborg Christmas beer (don't know the official name) back with him when he returned to the US after the holidays. I have craved that beer many times. I was in Denmark during the summer of 2001 and my favorite quickly became Tuborg green label. Perfect drink for a lingering conversation at a cafe in Copenhagen. I've stopped looking for it in the US. I had one when we were in Amsterdam a month ago and it was as I remembered. Curious why it isn't exported to the US.

I'm noone's idea of a Jew so I get to have my challah however I wish without needing to worry about honoring my ancestors or upholding tradition. That said, I'm absolutely with Jason on this one. Unadulterated challah is the way to go. Don't mess with the shiny-skinned, soft-bodied, eggy goodness.

I'm partial to Ancora here in Madison, WI. An independent roaster with a few local coffee shops. They don't have a national presence, certainly, but they do have a website.

Have you already outfitted the trailer? If so, what do you have in there for appliances and how much cooler/freezer space will you have?

I have not had the Hooligan but the Drunken Hooligan by the same cheesemaker is an outstanding cheese. Pungent in the best sense. Be sure to give these cheeses a shot.

Indeed, I think you must plan on spending some time in the North End. It is a fairly small neighborhood but is densely populated with great food options from restaurants to slumerias and wine merchants and pastry shops. Some are certainly geared toward the tourist (Mike's is a good example) but there are some true gems. I wrote about my favorite food places in a forum here. There is some discussion here about No 9 Park. I say eat at the cafe rather than the restaurant. Far better value. Summer Shack is a decent choice for a Lobster Salad Roll which is classic New England. There is one in Cambridge and one in Boston. Also, additional discussion that was written to help out another Boston visitor can be found here. Read through the whole thing because there are great recommendations from Formaggio Kitchen in the South End (or their original store in Cambridge) to Peach Farm in Chinatown and lots of good stuff between. Feel free to ask about specifics, here or via pm, as you start to flesh out your plans.

In my experience, yes. I have seen several varieties of Spanish cheese wrapped in Chestnut leaves.

Formaggio Kitchen here in Boston/Cambridge carries Torta de Cabra but their website (click) indicates they are currently out of stock. The other Tortas that they list on their site under Spanish cheeses tend to be fantastic as well. Formaggio Kitchen is one of the best handlers of European cheeses that I have ever encountered. As an aside, I think the leaves used to wrap Valdeon and Cabrales can be dependent on the producer. My very favorite Valdeon whose name is lost in the fog of time (about 10 years ago) was wrapped in chestnut leaves.

Wow! While in Denmark several summers ago, I developed a fondness for Tuborg and have been unsuccessful finding it here in the states. I recently noticed Carlsberg at the liquor store and wasn't sure if that was a new beer for them or just improved placement for marketing purposes. I'll have to poke around somemore. Who is the importer? Edit: Forgot to add that I had a Bohemia yesterday. My favorite beer from Mexico.

The marine layer can set in for the day in June but in the many days I have been a visitor in San Diego, it has never kept me from doing something I had planned. Be sure to pack clothes for 'cool and damp' and you will be fine. Perhaps someone could chime in about Chino Farms. I've read a bunch about the fantastic produce there but don't know exactly where it is to know if it is worth a drive.

I've been trying to get my arms around how you are using your brick oven as a smoker. Is it as dead simple as it appears? Seems like you organized some very high quality wood shavings into a bed in the hearth, lit it, and monitored the temperature near the meat. I assume you added fuel throughout but I'm just surprized that the fire stayed lit and under a controlled smolder. Glad to hear about the eggs. I may try that later this summer.

Smoked, hard-cooked eggs sound quite tasty.

I noticed that as well. Basa is a very good value at NY wine shops that carry it but I wouldn't pay that price for it in a restaurant. Perhaps $25.

In addition to the 'pull up sharply' idea, you could try to move the blade counter to the direction that got it wedged in the first place. Because you have to move the lid CW and that likely wedged the blade, see if you can tap the blade CCW. Or perhaps a screwdriver through the drive opening from the bottom to hit the blade in the middle and dislodge. (Note that if either of these ideas wedges the blade further, I'm going to pretend I said nothing.)

You can't see the Pacific from Region Restaurant but we had a fantastic meal there when we visited last October. Perfect California combination of casual atmosphere with well-prepared food and attentive service. Region Restaurant 3671 Fifth Avenue (619) 299-6499

Did you get to the salmon today? Is it forgiving enough to let it sit for a few days? I've never smoked salmon but I'm fascinated. Lovely gardens and yard. To see that much greenspace I have to walk over to the public garden and/or common. I'm envious.