LindaK

I'm not big on centerpieces that aren't functional, mostly because they take up valuable surface space. Unless a table is really wide, centerpieces always seem to be in the way and end up getting removed to make room for food, water, wine, etc. If you're trying to cover up a center spot, a table runner or table cloth is a good solution. If you opt for a centerpiece and also use candles, make sure your centerpiece isn't flameable. On a couple of occasions I've seen them catch fire. Once was at my house. We were really lucky it didn't get out of hand.

Some online sources state that they don't actually sharpen it, they just knock crud off. But, I think that LoftyNotions has the real answer. After a couple of years without moving, but with water and grease being poured over them all the time, something is bound to seize up. I've heard that over the years too and never knew it if was just another urban myth. But I always throw citrus pieces in mine, to keep it healthy (as was once said to me) and to freshen any odors. Like Heidi, I'd always thought it was a garbage disposal. My Insinkerator says "disposer" and I've never noticed until now.

We've started a new topic on the Hillbark under the new team: the Hillbark, on Wirral

Great piece, Dave. It's always been a puzzle to me that it's become accepted wisdom that one can't cook well without expensive equipment, esp. a high end range. Thanks for shedding some light on this and hopefully puncturing that myth. Today I may be the proud owner of one of those gas bohemoths, but I'm the first to admit that it's a luxury and not a necessity. Many of the best meals I've ever made were produced on the barely functioning gas stove that preceded it and the electric coil stove before that. Understand your ingredients, technique, and equipment--adapt accordingly.

It's not heavy at all, it's a brothy soup, not a stew. The broth is very flavorful but light-bodied. The potatoes add some weight, I suppose you could leave them out but I liked them. Other than that, the ingredients are fish, shellfish, and fresh vetegables. Unless you don't want to turn on the stove at all, I think it would be perfect for summer, a one-dish meal that's really special. I did miss having some bread to sop up the extra broth. I didn't make tortillas. Next time.

This is where I get lost - do you not then have rack that has to be scrubbed plus the spatters on the oven wall? - plus the sheet pan The sheet pan needs to be cleaned, of course. I don't use a rack. Maybe it's the slower cooking at low temp or the indirect oven heat (as opposed to the direct flame beneath my skillet), but I don't get grease splatters. There's grease in the sheet pan, so just be careful when you pull it out of the oven. You can adjust baking time to suit your preference. I like my bacon chewy rather than super-crisp, so I pull it out sooner than others might.

Two benefits of the oven method: (1) you can cook your bacon and ignore it at the same time. It's great when you're cooking a lot of it and have other distractions. No hovering over the stove required; and (2) no bacon grease spatter to clean up.

With some leftover Guajillo sauce, I made the Hearty Seven Seas Soup (p. 341) tonight for dinner. So long as you've made the sauce in advance, everything else comes together very quickly and easily. Only the simmer of broth and sauce together takes any time, but it’s completely hands-off, so in the meantime you can prep other ingredients and still have plenty of time for a cocktail. During the last 10 minutes, toss in cubed potatoes, vegetables, and fish. Spoon into shallow bowls and top with chopped cilantro and a squeeze of lime. Can I say that this is the best weeknight dinner I’ve made in ages? The finished broth tastes deep and complex but is actually ridiculously simple. To EatNopale's point above, I improvised with the veggies I had on hand--the last of my summer corn from the freezer and some fresh spinach--and it came together beautifully. I am moving this one into company rotation. The next time I think of making a bouillabaise, I'm making this instead.

That's a big question. Any guidance on what you're looking for, re: preferred cuisine/style/budget? The Copley Plaza is centrally located so you're not far from other neighborhoods, even Cambridge, if you don’t mind the subway or a short taxi ride. Several older topics that might be helpful: Best Boston Restaurant Boston seafood restaurant needed Dinner before symphony concert in Boston O Ya Boston

Thank you for this topic, now I'm craving sorrel. I rarely see it for sale, even at farmers' markets. In a fit of gardening optimism, I added a packet of sorrel seeds to an online seed order today. As for substitutes, if you're avoiding lemon juice, I like the suggestion of a lemony herb to spinach or another tender green--lemon verbena or lemon thyme are the only two I know. Or maybe adding citric acid to your green will do the trick. See this topic on citric acid uses.

Same here. Though my out-of-town friends get a kick out of the fried clams and clam chowder at Fenway Park. I've got game tickets for later this month, I'll look around for anything new and interesting in the food department.

dcarch, I love your greenhouse! what a great idea and a great use of space, too. Did you build it yourself? Please tell me those tomato plants are from last summer--I'd be too jealous if you already have plants that size in NY.

I've started cooking from this book too, and being a novice at Mexican cooking, I really appreciate the clear, detailed instructions and ingredient descriptions. Over the weekend I made my first batch of the Essential Simmered Guajillo Sauce (with my new Blendtec blender) and loved the flavors with grilled shrimp. The leftover sauce is destined for the Hearty Seven Seas Soup, a Mexican fish stew. Over in my salt cod topic, I tried the Chiles Rellenos de Bacalao and thought they were excellent, the rich fish and the poblano peppers are made for each other.

Yeah, I always thought sage was indestructible. I know a few people who have been trying unsuccessfully to kill their sage bush for years!

Today was my first day in my community garden plot, about 1/2 mile from my house. It felt great to get my hands in the soil after a long, rough winter that managed to kill even some hardy perennials, such as my sage and thyme. It's a bit late to start peas, but I did so anyway. Also planted seeds for chard, radishes, and parsley. It will be another month or so before it's safe to put in the tomatoes, beans, etc., but for now I'll be content to restock the herbs, maybe put in some lettuces.

Greetings, Evan, and thanks for blogging! Many of us have enjoyed your posts and learned a lot from you, so the culinary intimidation factor works both ways. I'm looking forward to getting to know your part of the world.

Steven, those market photos are incredible. Thanks for including a pic of the stall selling salt cod! Based on the price signs, I count at least 13 varieties, wow.

Mine is a Trattorina. It's extra-wide, so you can get sheets almost 8 inches wide. I love it--it's very well made, rolls very smoothly. I bought it 12 yrs ago from a local guy who produces/sells fresh pasta in his retail store. This machine is what he uses at home. Mine gets heavy use and 12 yrs later is still good as new.

In general I dislike oregano as an herb. Fresh doesn't seem to have much flavor, dried overpowers quickly. But somewhere, long ago, in a universe far, far, away, I tried a recipe for a summer chicken salad w/ oregano that I love. Over the years I've pared it down to the bare minumum: - poached chicken, cooled and torn into large chucks/shreds. Add evoo, lots of dried oregano, S&P. Let it sit for at least a few hours, overnight is fine. - blanch/shock fresh green beans - cube vine ripe red tomatoes - toss everything together w/ a squeeze of fresh lemon, a bit more evoo if necessary, S&P to taste. Serve with excellent bread for mopping up the juices.

Other Boston pastry favorites: Flour Bakery & Cafe Finale Desserterie & Bakery There are some good neighborhood bakeries, if you're planning on venturing out of the downtown area. Two personal favorites: Canto 6, in Jamaica Plain (no website that I can find). excellent brioche, croissants, and cannelles. Danish Pastry House, a bit further afield in Watertown and Medford. Their marzipan-filled pastries, especially their kringle, are amazing. Additional chocolate recommendations: Hotel Chocolat, downtown Boston Serenade Chocolatier in nearby Brookline Village Tazo Chocolate, mentioned above, offers factory tours in nearby Somerville

I really love Roger Vergé's Vegetables in the French Style. Traditional recipes are there, but so are lovely, unusual flavor combinations for vegetables that don't always get attention--turnips, celery root, salsify, artichokes. Personal favorites include a gateau d'aubergine (eggplant cake) and turnips with cardamom.

My latest order from Penzeys was waiting for me when I got home tonight. Hmmm, I found a few chiles in there: They arrive sealed in reusable ziplock bags, which I unzipped to show them off. The aromas nearly knocked me over.

This looks bizarre. I've never used foil and parchment together and don't recall ever seeing recipe instructions that called for them to be used side-by-side. But I'd love to know if I'm missing out on a great trick. Jeff, what was the price? I wonder how it compares to buying the two products separately.

Right - I did that with another error I found - the word "check" was used for what I think should have been "cheek" as in "beef check".... I just feel bad if lots of people are finding the same errors and PMing Nathan with them leaves him innundated with similar messages, wasting a lot of his time. For those of you who would like to report errors but would rather not fill Nathan's PM inbox, here's a post copied from the "Modernist Cuisine" topic from Wayt Gibbs, the Editor of MC, with an alternative:

Chris, I used a short-grain rice that I found in a spanish market near home. Okay but not great. I want to try it with the round-grain spanish rice that's used for paella. I didn't have any on hand, though Andrews says that you can substitute italian arborio. This dish is cooked like paella, on top of the stove, uncovered, not stirred during cooking. Because it really is about the rice, I think that seeking out a superior rice would be worth the effort.