dans

I'm about to dive into cake decorating by taking a course (actually the last course to complete my assocaites in culinary arts). I've heard that ateco is the best of equipment to use. What do you think? Can I get by with something else or is there something better? I'm not afraid to buy the best, but I don't want to waste time or money with inferior equipment. Next question is where to buy the stuff? I looked at JBPrince and they don't list a manufacturer. Since I want to get the best equipment, I want ot be sure of what I'm getting. Where would you go to get the stuff? Thanks Dan

There is a restaurant called Oceana at the Boston Harbor hotel (I think). Other seafood places are Legal Seafood, Skipjacks and Turner Fishery. Jasper has a Summer Shack near the Prudential. Dan

Two or three times a day? That is almost three hours between cleanings! Sounds like a really fine place. NOT! And I guess that "all of the fish is cut on the same counter" with the same attention to cleanliness, sanitation and hygene. I don't think I'm ever going to get food at this place. You've actually hit on one of my pet peeves. The purveyors of my food have to meet a pretty high standard. I went to a seafood joint the other day and watched as the moron blew his nose then asked if he could help me (no hand washing was done). I told him that he couldn't and walked out the door. There is a decent supermarket that I usually shop at. It is out of the way but it is clean, well-stocked and has the products that I want to buy. However, I never buy any meats, fish or deli products from the. They have no idea about cross contamination and belive that the gloves they were are to keep thier own hands clean. I once watched as they cut a BLSL chicken breast on a counter that was being used to cut beef (again, not sanitizing was performed). Dan

With the exception of one fruit, my general opinion is that if it smells bad, it is bad. That isn't to say, if I don't like the smell of something, I won't eat it. If it smells like it has spoiled, I treat it as spoiled. Having worked with caul fat before, I can say that it shouldn't smell rancid nor should the taste. I think that your butcher sold you some bad product. I would try and find another source. Caul fat is used as a wrap to hold things together while it cooks. If it adds it's own flavor to what you are cooking it wouldn't be right for the job. It should be fairly neutral in flavor and pretty much disappear when it is cooked - although you may see some traces of the caul, it should blend with the product. Dan

There was a recipe for burger buns in Gourmet a few years back. A friend made them several times and they were greate. Unfortunately, I've never been able to find the recipe on the epicurious web site. Sorry to build you hopes then dash them. If anyone has this receipe, I'd love to get a copy of it. Dan

I can't help with specific reco's on cottages, but there is a web site for the local tourism office. There are a number of good restaurants in the area. Arrows is our favorite. We consider it one of the top places we've ever been to. The other is 98 Provence, which we have never been to, but comes highly recommended. I'd stay away from The White Barn Inn. We've had bad times there (mediocre food and wine, turning tables, expensive. Dan

I have a bunch of copper pans that I bought at e-dehillerin in Paris. From what I have been told these are made for them by Mauviel. I wouldn't trade them form anything. They are simply the best way to cook. Be sure that you get stainless steel (INOX) lining when you buy. While copper pans have been lined with tin for many years (hundreds?) the places that will re-tin them are becoming fewer and fewer. The stainless is still easy to cook with. Also, be aware that there are several different "grades" of copper cookware. They basically fall into "serving" pieces and cooking pieces. You can still cook with either, but the serving pieces are thinner (approximately 2mm), weigh less and come with brass handles. The cooking pieces aren't meant to leave the kitchen so they have iron handles, weigh more and should be thicker (2.5 to 3.0 mm). Dan

We're actually staying at the Radisson. I don't know where that is in relation to these places, but if it helps narrow it down some... I've heard good things about The Ferry House and Blue Point Grill. How do you think either would be for a large party? Dan

Kim, Thanks for your help. When my wife and I go out, we look for excellent food and wine list. Withthe other portion of the family coming the second night, we should be more concerned with price and having children there. Dan

My wife and I will be meeting up with the rest of our family in Princeton and we are looking for a restaurant to go to where we can have a nice dinner by ourselves on one night and have a family get together the next. There will be about 12 of us, so a private room might be good. Thanks Dan