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I don't think I'd rate my oranges a success. They're not horrible, but the rind remained bitter, even after 2 8-hour stretches and another 6-hour stint. I had them in a pot on the back-simmer burner, and the heat was on lowest setting, producing no bubbles. My guess is it was a bit too low and needed to be higher. I did change the water and sugar. My other thought was maybe I needed more sugar for the amount of oranges I used?? That said, my husband seemed to like them, and kept sneaking a few here and there, but I don't think know that they're pretty enough to want to serve to guests. They just seem a little...I dunno...plump and ragged at the same time. If I cut out the fruit and leave the rind, they're delicious, but the presentation isn't spectacular. I do agree that the syrup has to be terrific in a drinky-drink of some kind. Suggestions?

I'm going on my 3rd 8-hour stretch, and am hoping I'm still doing it right. The tangerines taste quite bitter still (when you eat the rind); but the navel oranges are much sweeter. A few look pretty ragged, but I'm hoping that's okay. Mark's video said you could do 2 8-hour stretches, or go for a 3rd one. That's what I'm doing since they just don't look "done" to me yet, though I have nothing to base that on. More if/when I know it! How did your lemons turn out?

Fantastic! Thank you very much!

I tried taking notes from the video, and had to blanch them for 30 seconds in boiling water; and then do it again in a fresh pot of boiling water. But this is done with orange still whole, so I'm not exactly sure how it takes out the bitterness of the pith, but if he says it does, I cool with that. I bet it's awesome with grapefruit too. Hope someone chimes in with an answer to the storage question!

Mark Bittman has a cool video on the NYT dining site about how to make orange confit, but he doesn't say how to store the oranges when you're done, just that they'll last forever. So, is this forever in the refrigerator? Or forvever in the pantry in a sealed container? I'm also curious what the double blanching does? Is that for safety? Killing off anything on the outside of the rind? And wouldn't them being simmered for 16+ hours do the trick? I don't plan on skipping that step, just trying to understand the "why" behind it. Here's the link if you want to see the video: http://www.nytimes.com/pages/dining/

I have a similar one: boursin cheese spread on fresh lavash bread. Add thinly sliced smoked turkey, roasted jarred red peppers, fresh spinach leaves. Roll tightly. Wrap in saran wrap, secured with toothpicks and refidgerate. Slice. Looks pretty and is easy. Only problem, is that it really could use 2 hours in the refrigerator to keep the cheese congealed enought to the lavash. Good luck there!

I just wanted to throw a ditto onto the La Arepa place. My those things are good!

Big article on Backyard Beauties in yesterday's Globe. FYI!

That's a great tip! Thanks. I've driven by that place dozens of time, but never stopped in. I think I kept associating it with Fresh Catch in Mansfield, and IMO, that place really isn't great. The fish I end up taking home from there frequently smells ammonia-like to me and the staff can be surly, so I avoid it and buy at Whole Foods when possible. I'll have to check out Ocean Fresh though.

FYI...the first issue of edibleBoston will be coming out shortly. Ilene Bezahler is the publisher. It will be available for free in the next few weeks at Boston area farmers markets, coops, etc.

just a tip on the union oyster house. the ONLY place i'd recommend eating oysters there is at the tiny half circle bar at the front. other than that, you're going to get an oyster that was shucked before.. (who knows when??) ....if you sit at the horseshoe bar though, you're definitely going to get a good oyster. on another thought -- while i've heard mixed reviews depending on location -- jasper white's summer shack really can do a decent job and gives you that fun "summer shack" vibe. i've never had a bad experience at the one near the convention center, and if you have small kids with you, they do a really wonderful corn dog.

just as an fyi -- my nine year old daughter just found about a dozen morels in a friend's backyard -- so yes, the season is starting! they were delicious by the way!

seems to me, it's about morel mushroom hunting time... for those who forage -- is the time right? or too early still?

You know...I have to totally and completely disagree with the above post. The problem with Jasper White's is inconsistency. Some of them are better than others, and it can also depend on what you order. Since it's your honeymoon, and you're not traveling with kids, I would skip it, and go for B&G Oyster or Neptunes. As for East Coast Grill and Chris Schlesinger... that's pretty harsh stuff above. I've found ECG and the staff there to be tops! The menu is creative and interesting -- particularly for this part of the country, and Schlesinger is Beard-recognized for his cookbooks. He's no "hack" running a dirty restaurant. I'm pretty surprised by what you wrote above. Plus, if ECG was such a dump, why would the NYTs food critic spend a week there as a waiter? pah-lease....

Personally, I think you ought to go for dim sum if you're looking for Chinese. My kids devour it, and it's fast, noisy, and *very* child-friendly. Hei La Moon or China Pearl are good choices. Also, Chau Chau City is supposed to be good, but I can't vouch for it myself until I've been there. Another kid friendly choice would be Jasper White's Summer Shack over near the convention center. There are other locations -- some of which get mixed reviews, but it's got shucked oysters; fried clams; decent chowder and a very good corn dog. (It's true!) Lastly, it's not supremely kid-friendly...but the Langham Hotel in the financial district has a chocolate bar on Saturday afternoons from noon to 3. You do need reservations, but your kids will definitely remember it!

Has anyone tried Kartabar on Thayer Street? I haven't been in some time. While I liked the atmosphere -- and the place was jammed, I was a little wary that the prices were so low. I know that can be considered a good thing, but I wondered about the quality of the food. Anyone have experience at this place, and would you recommend it? What's the reputation?

if you didn't like the flavor, try it with some honey or raw sugar. i go black with coffee...never adding sugar or cream, but the the yerba mate, it seems to work.

in case anyone is south of the city, the chieftan in plainville (or is that over the boarder into north attleboro?) serves up a big bucket of steamers for about $18. (used to be $9.95 a few years ago <sigh>) they're anything BUT tasteless. had a bucket there two weeks ago, and they couldn't have been better...of course, steaming them with spicy hunks of linguica helps too.

thanks guys! the hoisin one sounds very close... the other recipe posted was the one i kept coming up with too! (but thanks for posting it!) -- looks good, but i was looking for the sweet one! :)

Love the dressing on the Chinese Chicken Salad at The Cheesecake Factory, but am not sure how to duplicate it. My on-line search came up empty-handed... the few dressings I pulled up really didn't seem similar. Would anyone have any ideas? ...I wonder if there's hosin sauce in it? Maybe??? What the heck makes this one so darned tasty???

i agree, and have never, ever had a bad meal there. it has a great "feel" to the place, and consistently outstanding service.

>I'm not sure of the size of yours, but what amazed me about the manti was their >tiny tiny size--about 1/2 inch each. And they are made by hand! Yes! They were very tiny. From what I understand, the smaller they are, the more skilled the person who made them, and the more honored you're supposed to feel if you are served them. Either way, they were YUMMY! My 5 year old son devoured them. Guess I did it close to right. I had the heavy greek yogurt and dried mint...didn't think of swirling in melted butter though. man!

It's a tiny meat ravioli...i think it's arab. They actually bake it until it's brown. But then you cook it in chicken broth like a pasta. I know that you add yogart, but wasn't sure if you drain off the chicken broth or not. I tested some out, just by draining and mixing, and it tasted good, but wasn't sure if i did it right. Thanks anyways, guys. Like your guesses on what the heck mantee was. Believe me, before this weekend, I never heard of it either.

i bought some mantee from an armenian/turkish bakery this weekend. i know i'm supposed to cook it in chicken broth, and then you add yogurt and mint?? ...but do you add that stuff to the chicken broth? or do you drain the chicken broth? also...while i like yogart, i find that when i use it on foods like this...sometimes that's all you end up tasting. anyone have experience with mantee and can guide me?

<my snarky comment> yeah...i like how they spent more time talking about how to wash the tat soi, rather than how to prepare it! ha! anyways, thanks for the recipe ideas. the ginger one sounds good! i'll give it a try!