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Hello everyone... I hope I'm asking this in the right place :) It's been a while since I've posted - hi again! :) I've recently moved from the south shore of MA into Boston and I'd like to know if there are any cookware specialty shops in the area. I'd really love to find something along the...

Blissful, that second link is exactly what most of the cloves have looked like (at best!) Garlic mites... oh my gosh that is SO gross... Thank you! I guess I'll have to find a new source for garlic (Not sure it would grow up here in rainy MA and 3rd floor apt doesn't have much space for pots...

Thank you - the garlic is indeed still light colored and without green in the middle so otherwise normal, I will keep trimming it :) I live just outside of Boston, so yep it probably is aging from shipping and I bet our super moist climate doesn't help either. Thanks again!

Its been from 3 different stores (A Trader Joes, Whole Foods, and Stop & Shop) and from Stop and Shop I have bought both the heads loose in the bins and heads packaged. This has happened every time I've purchased garlic since late spring, even using the cloves from the head that same day. Once...

Hello - not sure if this fit in herbs or veggies or gardening so posting here :) Every head of garlic that I've bought in the past few months has had pretty much every clove on it have some sort of brownish spot, sometimes large with white in the middle, almost looks like some sort of fungus...

My aunt bought this last summer when my boyfriend and I visited... she and the BF had some, I had a beer, and we all made fun of my uncle for not knowing what "Menage a Trois" means. :) I remember the BF being fond of it so if he likes it (usually strictly a beer guy) I'll give it a go. ~Katie

I tried a Pinot Noir called Cavit last weekend and really liked it, poured through an aerator and it was quite tasty and mild. Also recently tried some sweet white wines out at dinner and liking this trying stuff out business. :) Other than that one Pinot though I will stick to sweet whites...

Thanks guys :) it never dawned on me to freeze leftovers! I guess I always assumed that freezing a finished product will ruin it, which I guess it could alter the texture of some foods but would be fine for soups (and could have saved the incredible but now pitifully awful beef stew that I...

Despite my best efforts and planning, I never seem to be able to cook efficiently. I suppose I do make time to cook but when I do, that means not eating dinner until 9 pm (or later!), which doesn't work when the BF leaves for work at 6 am. I'm a busy college student living (FAR) off campus in...

I've got chicken pot pie in the oven now (Ina Garten's recipe). All the talk of chili and the picture of that stromboli have got me thinking about dinner for the rest of the week... yummmmmm....

ugh every one of these sounds so freaking good... I have a thing for cheese and bread... I shouldn't have asked, now I am going to hit up whole foods on my way home and spend a good $60 trying all of these ideas... :-P

Last night, I opened it up to skim off the fat and to put it into little freezable containers... there was *some* fat on the surface but not in great huge sheets like last time (then again, last time I made it with a chicken breast that had been roasted smothered in butter). It was definitely...

I have a couple of friends coming over for a late lunch today, and when I asked one of them last night what she'd like to have, she said "anything you want to make but I'd also be happy with grilled cheese!" ohhh got that idea stuck in my head :) I like it with muenster and/or cheddar and might...

thank you! :)

Making another batch of chicken stock tonight - can't believe how fast the 14 cups I made last time went :) - this time using whole raw chicken and a few lightly roasted veggies (yum!) but I didn't watch it and it ended up in a rolling boil. I read that boiling stock will incorporate the fat...

This reminds me of a book I once saw when I worked in a library... called "Roses love garlic" (can't remember the author) all about plants you can plant together to keep bugs and small furry ones away. I never thought to grow my own garlic... but then again, I garden off of a small 3rd floor...

Thank you all very much! I may check out some of those books mentioned and for now will definitely look for sweeter light wines before moving onto deeper, dryer ones. With the exception of champagne (Korbel Rose Brut.. oh yeah :) ) I had been under the impression that even white wines were...

I've been trying to enjoy wine for a few years now (of course, since I turned 21... ;) ) but, with the possible exception of Lambrusco, I can't find a *real* red or white that doesn't completely disgust me (I suppose Arbor Mist doesn't count). I keep hearing about how wine is so fabulous when...

I'll be grabbing a new one today when I swing by BB&B. I was snowed in yesterday but had a lot of stuff to cook, so thats why I was concerned ;) I do like oxo's products, thanks for the recommendation, I'll look for those while at the store. Thanks!

I noticed just a bit ago while making a breakfast cake that my aluminum whisk is turning pink. It's a stupid flimsy thing I got in a kitchen kit at walmart 4+ years ago, so I didn't think it would be aluminum coated copper, but it isn't rust. Is it safe to use? I continued to use it in my...

We finally got it here.. a lot of it.. gonna make cinnamon rolls before I go shovel out :)

genius, absolutely genius.

I was waiting for someone to start! ;) Me and my boyfriend sliced some sausages, sauteed with onions, threw in some campanelle pasta, canned 4-cheese tomato sauce with some homemade chicken stock, garlic, ect. reeeeally good! I think I'm gonna go have some ice cream now to will the snow to...

My favorite is a crust rubbed with garlic, pesto base with slices of Sargento mozz (not the fresh stuff, the prepackaged stuff... for some reason I don't want to try the fresh?!? but it's still quite good!) get a can of peeled tomatoes, roughly slice them and pile them on top of the cheese or...

Well the stock is done, waiting for it to cool a bit before I put it in the fridge. I skimmed a bunch off during cooking, its a greasy stock because the chicken was roasted with a crapload of herbed butter and I left the skin on, but I read that putting it in the fridge causes all the fat to...