LindaK

The infrared broiler looks awesome, another feature I can't wait to play with. I'm sure I'll be talking with the sales staff at least one more time before installation, I'll try to remember to ask about cleaning so I can report back. They have a working model in their showroom that they use for cooking classes, so they must have figured it out.

Well, despite the fair warnings, I guess I'll find out--I bought my Bluestar this morning. For the moment, anyway, excitement reigns. I took the day off from work to drive up to my local distributor to get my hands on one, and ask a lot of questions, before handing over the credit card (ouch). The sales staff was very frank about the service complaints, they said that the long-time service company that Bluestar used for many years in this region was terrible. Apparently they've parted ways, and the new service company is getting good reviews. Fingers crossed. I won't be cooking on mine for quite a while--kitchen demo starts in two weeks, and I anticipate it will take about 3 months to finish--but I wanted to buy before the price increase. It was really fun spending an hour or so playing with the stove. I got a chance to dismantle the burner units, see how they're put together (because they're not sealed, it's incredibly simple and straightforward, to back up what TarteTatin says). and put them back together again. Having done that, I feel a little more confident about the whole decision. I asked about the so-called "white glove service." It's really about calibrating the range properly after installation, since the factory calibrations may not be best for local conditions (elevation, local gas pressure, etc.). Doesn't sound like it guarantees better service--if your local service sucks, then you have 2 years (instead of one) of terrible service covered under warranty. I'll report back when the stove is actually in my home. I'm glad that even folks such as Vaughn who have had lousy service experiences love the range itself.

You're making me jealous, these sound like a wonderful meals. Though I must admit that the description of your dinner at Le Hangar that began the post did not sound impressive, esp. compared to what follows.

Vaughan, service issues about the Bluestar have been my only concern, I read mixed reviews--excellent product when it's working, spotty service when it isn't. I'm hoping that this new "white glove" service is their effort to improve that reputation. though I hear/read enough complaints about other high-end brands...

A favorite for dinner out with friends with small children is the Summer Shack, Jasper White's seafood place, in Cambridge. A bit out of the way with a car, easy on the T--it's across the street from the Alewife station. Food is mostly seafood, simple but excellent. Some kid friendly options such as corn dogs. Good beer and wine list. It's big, informal, with room for the kids to move around, and they generally love to look in the lobster tank at all the critters swimming around. A good place for picnic fare is the North End. Good Italian delis for cured meats, antipasti, cheese, bread, etc. I like Salumeria Italia on Richmond Street. Also excellent bakeries--I'm a fan of Modern on Hanover Street (others would argue for Mike's or Bova). Take your picnic to nearby Columbus Park. It's on the water. You can watch the boats, and there's lots of room for kids to run around, including a spray fountain they can run in, in case it happens to be warm. Perhaps I'm not doing it justice, but I think of No Name as tourist destination. The Publik House is in Sturbridge, which is quite a ways from Boston.

Salumeria Italia, on Richmond Street in the North End, carries them. I've also seen them at Capone's, in Union Square in Somerville. Maybe worth calling ahead, just in case, if either is out of your way.

If you are interested in a Bluestar, my understanding is that prices will be going up 4-6% on June 1. Since I was planning on ordering one over the summer anyway, I'm going to order mine before then, my local distributor tells me that it's not a problem holding the range in their warehouse if it arrives earlier than my soon-to-begin kitchen renovation will allow for its installation. I'll be getting the 6 burner 36" range, no grill or griddle. A friend has a 48" Bluestar with 6 burners and a grill, and the two ovens. He loves the grill and uses it often. He also says he uses the smaller oven frequently for family meals--it heats up more quickly than the large one (uses less energy too) but still holds a half-sheet baking pan. I've done some baking in the larger oven (which my 36" model will have) that holds a full-sheet baking pan, and it was a dream. I can't wait for mine. Also of interest for potential Bluestar buyers: they've begun what they're calling "white glove service." A certified Bluestar service person will visit you after the range has been installed to make sure all calibrations are done well. It also extends the warranty to 2 years.

Yes, I am growing only in containers. Water, water, water. Container gardens require a lot of water, esp. if it's a sunny spot. Plants such as tomatoes require a lot of water in the best of circumstances, even more so when planted in containers. If you shop around you can find tomatoes bred specifically for patios (ie. containers). Hardy plants such as herbs need to be watered often or they'll become tough and bitter. Container gardening can be wonderful, despite the challenges. Enjoy!

Today's Boston Globe has some recommendations. New Gastropubs

It is indeed. But I learned my lesson the last time I was there in early October 2003, which I remember as a sleep-deprived haze of American baseball watching. I'm a life-long Red Sox fan, which I now know trumps my francophilia. I hadn't taken the late September-early October baseball playoff schedule into account when I planned my trip--the first in 5 years, quite a drought for me after years of annual trips to France. As it turned out, between the division playoffs and the seven game series against the Yankees for the AL Pennant, I spent my last two weeks in Paris watching baseball 2 am - 5 am, taking the first Metro back to my apartment and crashing until noon. It sounds crazy, it certainly wasn't what I'd planned. I did manage to squeeze in some good cheese, and always had the first croissant at my neighborhood patisserie on my way home in the morning. But aside from some long sleepy lunches, I didn't eat out much. Oh well. Even though the Sox lost in a 7th game heartbreaker, I wouldn't trade it for anything. So until I'm sure the Red Sox won't be playing post-season baseball, October is out.

Lovely. I miss being able to start gardening in March. After living in Missouri, my first "springs" as a gardener in New England were painful. I've slowly gotten used to waiting until May to get my hands dirty. My early starts are with herbs and salad greens. Thanks for letting me live vicariously.

Perhaps because I care about food, some of my most successful first/early dates have involved an invitation to a home cooked meal. The food doesn't have to be amazing-- it's the relaxed atmosphere of conversation and a glass of wine while prepping food, some insight into someone else's background and culture...Maybe it's the play against gender stereotypes--not unlike women who like sports, men taking care of children... So I admit to being attracted to a guy who likes to cook. Question is (for me at least), do they think the same about women? and I hope it's not inappropriate to point out that the conversation thus far seems skewed towards male-female dynamics--what's the deal in the gay and lesbian community?

Habitués: is it worth a transatlantic voyage? I'm overdue a trip to France and wonder if this is worth planning around? Merci.

What do you like about Gran Gusto? Pizzeria Regina is beloved by many, but IMHO it's only okay. In the North End, I recommend Ernesto's (with maybe 6 tables--not recommended for atmosphere) or Cambridge I at Harvard Sq. and most recently at Boylston Street, Boston, close to Fenway Park. Different styles of pizza entirely, but both wonderful.

Had dinner there last Friday and those very dishes were part of the order. Very good, and that lamb porterhouse was huge. CK is a favorite, everything is always well prepared and plated, prices fair. It's my dream neighborhood bistro, I wish it was around the corner from my place. Great atmosphere and terrific, reasonably priced wine list. That said, I don't know that I'd recommend it as a destination if you aren't already in the general vicinity. There are typically only 5 or 6 appetizers and entrees, generally well-executed variations on the classics. If that's what you are looking for, it's worth the drive and parking hassles of downtown Cambridge. Keep in mind that it is very small and doesn't take reservations. Nice bar for waiting, though. If you want innovation and are willing to drive to Cambridge, then I'd second the suggestion of Craigie Street Bistro. Western burbs? How about Lumiere in West Newton? I haven't been for a while, but loved earlier visits.

I like this description a lot. To it I would add the skillful use of readily available and often economical ingredients.

Chris, what happened? Did your disposal fail, or did you fail to use it? I haven't had one for a while but loved them when I did--no composting when you live in condos or city apartments.

I can't tell you how it is done, but I can tell you that folks in Chinatown (here in Boston and I assume in other cities) who sell roast suckling pig are also masters at this. The food at the Super Bowl party I attended last night was supplied by local Chinatown purveyors, and included a platter of the perfectly executed cubes of suckling pig topped by the crispy skin that you describe. The friend who hosts the party every year always serves the same menu--roast suckling pig, bbq'd roast pork, and roast duck from Chinatown, along with gai lim (chinese broccoli) and steamed dumplings--every year, and there is no need for any last minute weighting or browning for service of the pork. Perhaps the pork isn't cut so that the cubes are perfectly symetrical, but it's impressive nontheless. The food was great, but the Super Bowl results less happy for those of us in New England.

depends on what you mean by "experiment." I think you need to know your guests' appetite for adventure. Some people will try anything, others would not be pleased to be served grated platypus nipple. Maybe it's your choice of hypotheticals, but if I was planning on servng something that I though would shock my guests, I think I'd give them fair warning that they were being asked to walk on the wild side so they could decline the invitation. But if you mean simply try something new (which might not be a success), I say fine, so long, as you note, there's enough food in case your experiment fails. I've had a few of those, and they can be a lot of fun regardless.

fun topic! You mentioned that you already had an herb garden. Does that mean enough room for a big patch of basil? kids like it, and like making pesto since it involves pasta, a favorite food group. A berry patch (strawberries, raspberies, blueberries, etc.) is is a great idea. Your kids may not be growing them from seed, but they'll love picking and eating them. And if you plant the full range, then there will always be some berry in season for each group of kids. it will be less work for you, in the long run, to have something that you can count on annually. also, if you want kids to be able to eat what they sow, then something like radishes, which germinate quickly, are essential. otherwise, snap peas and beans, which climb quickly enough for kids to notice, are fun and delicious. in the tomato family, for kids, cherry tomatoes are a must. I am so jealous of your long growing season!!

Pubs in Boston tend to be about the beer rather than the food. And don't expect pubs of any sort if you end up living in the South End. I'd second Matt Murphy's in Brookline--very good versions of the classics. I'd also add James' Gate in Jamaica Plain, if you happen to be in that neighborhood. There's a pub side with a limited menu and a fireplace, and more of a resto side, with a bar, and a more extensive menu. Places like Miracle of Science and Audobon Circle are good to know about but not exactly food destinations.

Definitely Ana Sortun as a top local female chef, but she's beyond the "up-and-coming" category. Amanda Lydon got some great press for a while, she was at the stove of some very good local restaurants and was a Food and Wine "best of" but I think she's now opened a place in Nantucket. If you're including pastry chefs, Joanne Chang of "Flour" is highly regarded and is supposedly opening a second patisserie/cafe in the near future.

Do you have a pepper mill? basic, but it should be on the short list if you don't.

I can only imagine what four years as a volunteer administrator means. Frankly, I don't know how all of you do it. So, Doc, thanks for your behinds-the-scenes service that most of us never see, and I hope that this "early retirement" means that you'll have more time for the travel and posts that the rest of us enjoy so much.

What fun, an excuse to buy kitchen equipment! Don't forget cutting boards, measuring cups and spoons, spatulas, whisks, sieves, collanders, etc. You don't necessarily need more than one of each, but when you need these things there are no substitutes. Someone mentioned mixing bowls, a great suggestion. You can get inexpensive sets of nested glass mixing bowls of many sizes, and these can be good for serving as well as mixing. Some small bowls for prep are also helpful. Restaurant supply stores are great resources if you have one nearby. Good quality bakeware, if you like to bake, can be expensive but is much less so at a restaurant supply store. Yard sales are great placed to find cast iron skillets. You might want to wait before purchasing large equipment such as a KitchenAid mixer or food processor until you know you'll really use them. They're expensive and take up space. My 15 year-old food processor gets a weekly work out, but the KitchenAid mixer I wanted for so long rarely gets used. As others have said, simplicity is key. I love all my kitchen stuff, but it's the same few things--my chef's knife, a good skillet, mid-size pot, le Crueset casserole, a couple of baking pans--that I reach for again and again.