pattimw

what happened? I always thought it was reliable.

I love santarpio's...pizza is so good, and cheap, but be forewarned...it is lacking in atmosphere and cleanliness, so if that matters to you.... I love going there with a big group, drink cheap wine and eat the pizza. fantastic.

I agree with the above recs - plus, I think Gargoyle's is in Cambridge (if not, it is in nearby Somerville) and absolutely worth a try. Diva, an Indian bistro across the street from Gargoyle's, is also great. Hi-Rise Bread Baking Company would be a spot for breakfast (in the coffee and pastry vein)

Hi, Amy- Thanks for that review. Michael's used to be Villa Tragara, a fantastic northern italian place. Glad to hear it is good in its new incarnation.

I agree with you on that one. I was very impressed - I took my husband there for a birthday lunch. I was thinking that Todd English was stretching himself too thin, but this was a pleasant surprise.

Ah, scallops. Those beautiful little orbs sweet from the sea. Scallops taste GREAT with bacon - I think it is the combination of the sweetness of the scallops and the saltiness of the bacon. Also, a simple saute is great -sear them with a little unsalted butter, remove from pan, add garlic, deglaze with white wine, throw in some herbs (thyme, or marjoram?). I just made a great recipe of scallops with pancetta and peas. I have it at home, if you are interested, I can post it.

I think if you were going for non-pretentious, I would stay away from Locke-Ober and Radius, while these are excellent restaurants, they are a bit stuffy: ie, they know how good they are. I think Clio or Upstairs on the Square are more the direction you would want to go. I would also check out Hamersley's Bistro, Trocquet, oleana, Icarus, Pigalle, Le Mistral, Meritage. Good luck - hope you enjoy your stay!

I went over to the FN bulletin boards just to see what they say about Sandra, just out of curiousity. I would say that the show attracts more negative and more caustic criticism than it does here. Does FN read the bulletin boards? Sandra Lee must be pulling in ratings. (Who watches it????)

vanilla sandwich cookies.

I'm with you on the Jif. Peanut butter on whole wheat toast is fantastic. I eat it almost every morning. With jam or honey as well, of course.

man, I wish I had seen this earlier.

Fig Newtons.

Thanks, beans! I'll check it out!

Here's the rose petal sorbet recipe - it's from Joanne Weir's new cookbook, Cooking in the City: 1 c. sugar 1 c. water Rose petals from 6 unsprated, strongly perfumed red roses 1 bottle champagne or sparkling wine Place the sugar, water, and rose petals in a saucepan and bring to a boil over high heat. Remove from the heat anad pour into a bowl. Refrigerate overnight. The next day, strain and squeeze as much syrup out of the rose petals as possible. Measure the rose syrup. For each cup of rose syrup, add 2 cups of champagne and stir together. Refrigerate the remaining champagne. Pour the mixture into and ice cream maker and freeze according to the manufacturer's instructions. To serve, scoop the rose petal sorbet into glasses and pour a generous dash of the remaining champagne over the sorbet at the table.

I'll post the recipe for the rose petal sorbet when I get home tonight.

There are some pretty crappy shows...but a couple I definitely watch for. I think Tyler Florence's shows (both) are consistently good. (In terms of recipes and some technique, and he's not annoying) They don't seem to be showing "Ultimate" as much, maybe they are filming a new season. Food 911 was particularly good alst night. The filet mignon with mushrooms and pinot noir sauce is something I want to try!

If you use flowers in cooking, where do you obtain them? I am looking to make a rose petal sorbet and am not sure where to find organic or unsprayed flowers.

great tips, thanks! The smooshing of plastic and smaller containers sounds like the way to go. I purchased the ice cream maker last night. It is sitting patiently in my kitchen, waiting for the weekend. I am compiling a list of ice creams and sorbets to make. I've wanted one of these for a llooonnngg time.

You are so right about that!!

This is a little more expensive, but I had the Oyster Bay Pinot Noir (Marlborough, NZ) 2002 and thought it absolutely outstanding, a very nice lean pinot, with lovely black cherry and strawberry flavors. I believe it retailed for $12.99 in the Boston area.

Having just returned from a vacation in Napa, I really hope this is a case that is heard. For some reason, I thought that they had amended the law last year to allow shipments to all states if you bought when you were physically at the winery. Apparently not. The only winery we visited (of six) that we could ship to Massachusetts was Duckhorn. Must be the way they set up their shipping company. How are we living in a free market economy if it is illegal to ship goods to certain states? Not opening myself for a torrent here, it just seems so...wrong. I do not know the ins and outs of many of the issues that this deals with - I am just looking at it from the point of a consumer.

Hamersely's Bistro, Troquet, and Meritage are all good "splurge" places. Vinalia, a new restaurant that opened in the downtown crossing area, is also very good. The entrees are all under $20, but you feel as if you are eating in an "expensive" restaurant. meritage, vinalia, and troquet focus on food and wine pairing. Hamersley's is a french bistro that is well liked in Boston and has consistently good food. I'll have to mine a little deeper for some cheaper dining experiences.

I am about to purchase an ice cream maker and was wondering what you all store your home made ice cream in. Do you just use Tupperware, or have you found something better? My freezer seems fairly prone to freezer burn, and I'd like to avoid it....

the anticipation of eating the utterly fantastic meal you have created. the pleasure it gives other people, especially friends and family. the good feelings food and wine evoke

Yes, what is up with this? plasma TVs? vacations? come on, these people do NOT need free shit.