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Eastern Standard and B Side are both great for cocktails. I'm also very partial to No 9 Park - their bartenders also really know what they're doing.

Neptune Oyster in the North End of Boston sells a hot buttered lobster roll, pictures of which can be seen here.

It was too late and too dark to take nice photos, but recently I've baked: Ricotta Cheesecake - with lemon zest & vanilla Blueberry Buckle - from the newer Gourment cookbook - actually the first time I've used the thing since I bought it.

Craigie Street in Cambridge is always looking - Chris is a great mentor and there are all levels of experience. Craigie Street Bistrot

I was just about to write on this very topic - I don't often see folks buying organic milk/eggs and having a carftul of other processed foods. Instead, the current theme in my shopping mates' carts seem to be processed diet foods. Often times bought by people just back from the gym. I don't want to talk to them, but sometimes I think to myself - just buy a freaking carrot (or eat some whole food, really)!

Believe it or not I have never tried to make felafel. There are so many places that make great felafel that I have never bothered. Her kitchen table was used a lot. I cleaned the fridge just for you. I will post a picture later. ← Thanks for blogging! The last time I was in Israel (2003), I was so happy to have so much excellent falafel. It just isn't the same anywhere else (even L'As de Falefel in Paris). Could you show me a falafel sandwich and the inside of one of the balls? I feel like they have a different texture and color than other places.

Baked a carrot cake last night and need to ice it. Question about cream cheese and butter - should the butter be salted or unsalted (I don't bake ever, can you tell? )?

Can I just say that I call a restaurant resto cause when I grew up in France, that's what we called them? It's a familiar term - in case you were wondering. I have always wondered why people who don't speak French called them that, though. ETA: ""Frying off", sounds gratifyingly professional, which, of course, it is, in the right circumstances. "I'll just pour two pints of industrial-grade grease into this metre-square brat pan, fry off 800 battery chicken breasts, slap them under the heat lamps and hope no one dies on my shift." That's professional. "I'll fry off this Marks & Spencer salmon fishcake," on the other hand, is just absurd." That's freaking hysterical.

Kent D, thank you for assuring me I am no longer crazy. I have been talking to my friends about "this burger they used to have at McDonald's that I always asked to get after swim meets" - the Arch Deluxe. Now I know its name!

I totally shouldn't be laughing, but that is freaking hysterical. I'm a bad person. The only really disgusting burn I ever got was from chowder. I was pouring some into a bowl for an order and a waitron busted into the kitchen and came BEHIND THE LINE to yell about something. As she was yelling at the broiler guy she backed into me. And my ladel went all over my hand instead of the bowl. My palm blistered up like a balloon. It was so pretty.

I don't remember the name but do I remember the flavor - very popluar with adults I believe ← I believe the name was Mandarin Chocolate, and a quick search on Google brought up some other people's recollections and a couple of make alike recipes. Marcia. ← Thank you, thank you, thank you! Not only am I not insane, I can now try to make it in our ice cream maker... ← Madarin Chocolate was a Ben and Jerry's flavor now in the flavor graveyard - it was pretty good.

I don't actually eat that much mayonaise. I don't put it on sandwiches or hotdogs or burgers. With fries, prawns, or white asparagus though, I'm there. In those cases, homemade all the way. On a BLT though - Hellman's.

I had no idea what a MCDLT was so I looked it up. For your viewing pleasure:

When my dad went through chemo 20 years ago for brain cancer, at the end of the line my mom pumped him full of milkshakes since that was all he could handle. Raw eggs, protein powder - everything went into that thing. Everyone has given such great advice, I don't have much else to add except best wishes to everyone and for all the helpers out there - you're more of a help than you can imagine.

Both you and Pan are making me hungry! I was thinking of a wilted cucumber salad in dill & yogurt dressing. Thinly sliced cucumbers, salted and drained, with dill, yogurt, lemon, salt & pepper. No stove required .

Formaggio Kitchen in Cambridge, MA. Formaggio Kitchen They're a touch expensive, but have really excellent product.

Well, Abra, a very good pungent bleu from France is your average classic Roquefort. I have an uncle from the town of Roquefort who advises that the best one to get is Papillon brand. It's quite common here but a great classic bleu. ← Papillon to me is the classic bleu. I've been eating it for years in the states, but recently, my cheeseshop told me they stopped carrying it because of the quality of import. They've replaced it with another Roquefort which was quite tasty, but not as nostalgic.

I don't think about nutrition that much. My diet consists of loads of fruits and vegetables in season, whole grains, yogurt and full fat cheeses, and little meat. I don't eat much poultry besides duck and I only eat red meat once or twice a month. I have fish a few times a week. I don't pay attention to fat or calories and I'm certainly not on a regime of any sort. This is just the way my family eats and how I've always eaten. I mostly buy from farms (pesticide free, free range, boring, boring, boring) and direct from fishermen. I don't worry about what I eat when I go out to dinner. I'm a moderate drinker - never mixed drinks though - why would I put sugar in perfectly good alchohol? I also eat most things in moderation - binging is neccessary, but every day would be absurd. Sometimes the salt & vinegar potato chips call to me . I think some of the general public thinks the kind of food I eat is either a) boring b) hard to make or c) inconvenient. Why cook for yourself when you can micorwave? I hate microwaves - they take up so much counter space! I don't talk about how I eat to people who don't ask - most say what I eat is too complicated for them - I work in an office where the fridges are full of micorwave dinners. I certainly don't think my eating habits are unique or different - especially here on egullet. Btw - bacon is in a food category on its own - I wouldn't even consider it pork . ETA: I don't promote the way I eat - sometimes people ask me how I stay so thin and eat the way I do (no fake diet foods in sight? SHOCKER! ), and then I'm happy to explain, never in a superior tone or fakely cheerful - what I do seems so commonsense to me that I talk like a normal person would.

Fried crickets are not particularly tasty - mostly just salty. There's a place around the corner from where I live that does cricket tacos - crunchy, to say the least.

I know you can use it in baby formula and to make soap. Also, reconstituted use with cereal, out of the glass, substituting for baking. This is a good place to start: Meyenberg Goat Milk Recipes

Besides cheese - usually Papillion, but really, I'll take anything except for plastic cheese - I really like Garden of Eatin's Sea Salt Pita Chips. Could I make these at home? Sure. But there's nothing quite so satisfying as eating these straight out of the bag.

Kosher salt for me too.

Jason's hit apon the big 3 in Boston. I've also heard good things about Antinco Forno's pizza - if you need a 4th option. Santarpio's isn't in the North End - it's in East Boston - if that's going to hamper your travel plans. If going to Santarpio's or Pizzeria Regina - ask for your crust well done - otherwise it's a little floppy at the bottom. Santarpio's also has good sasuage and peppers to start. Personally, I don't think pizza in Boston is all that great, but Pizzeria Regina is an institution.

Beyond Salmon has a great page on fish personalities. I also like her tips for telling when fish is done. I would suggest you find a good fish monger and go pick his brain.

Has anyone mentioned Spam yet?