it is a great vintage but how has it been cared for for the past 30 some years since release? I would shy away unless you were certain of the provence

Riva is good. Authentic Italian cooking with an all Italian wine list. You might want ot go five miles to Marshfield and dine at Ember. "Boston" style dining in the burbs

Marsha it is a performance review

Add some monterey jack cheese and you will get the richness you are looking for

18% is fine. My rule is generally 20% for good but not over the top service. 15% means that you dropped the ball in at least a few ways but not criticaly. If I were to leave any less it would be in concert with a conversation with the manager explaining why I tipped so poorly so he / she could address the problem and fix it.

Possibly making sausages as the sky is ugly. Time consumung but not too tough to make 10-15lbs and freeze some

if you are using a KA set they must be defective as I set my rollers to 7 or 8 and it still cuts perfectly.

Contact Boos Blocks I am sure they must have a web site.

Wow the lowest I have seen the Pro 600 was in the high $300's.

My old Girlfriend went to culinary school and had some good tips. When grinding meat get it really cold so the fat will grind not strech and tear. Chill the grinding plate and cutter. You can store them in a baggy with flour in the freezer so they will not rust.
Skip the shredder if you already own a Cuisinart. Also skip the ravioli attatchment just go for the 3 piece pasta Roller attachment with wide and thin noodle cutter attachments.
Try making sausage on a lousy day the quality you can turn out at home is surprisingly high and you can be sure of what is in there. Most grocery stores will sell you some casing. A small amount for $2-3 dollars can make about 30 lbs. of sausage. This is a fun machine you've bought

Whitehaven while very fruit driven finishes dry. I would look at something like a Gewurztraminer with some risidual sugar. talk to a trusted wine merchant in your area

Across from Stop & Shop off rt. 80

Good luck with your purchase. I saw that you noted the desire for the meat grinder. It is a great attachment as is the pasta roller. Making sausages and then your own pasta on a lousy weekend in the Fall or Winter is a great way to spend time and utilize your KA

Try and look for the Pro 600 with the six quart bowl. The extra power is something you may want in the future. I use mine regularly and it is great. My friends who cook a lot with smaller KA's are envious of the Pro 600

Anyone who works in a fine wine shop should be fully conversant on ML this is not a "wine geek" type of term.

Either a meaty style of Burgundy like a Pommard Rugiens or a softer Rhone like a St. Joseph would be a good place to start

You should find out if it is legal first

I have had both good and mediocre meals there. It is leaning heavily on its views, much like the late Bay Tower room used to. Go for a cocktail take in the views then go to Mistral or somewhere intimate like Salts for dinner.

I eat there about six times a year and have had only one bad meal in five years. I think your experience is not at all typical of the norm. I would call them, relate your story, and then give it another shot.

Top of the Hub DOES NOT spin. The Hyatt in Cambridge does and from that side of the Charles teh view is great.

How many peices are you looking for and do you get "Chefs" catalogue?

Nice notes, I am somewhat surprised the Capitel Croce did not show better. My guess based on years of tasting that wine is it is simply too young. Unlike many Soaves it can go the long run

Exactly. A formal Wine Steward should always taste every wine before it is poured. There is nothing even slightly awkward about this though it has fallen out of favor.

Hi Seth,
I read your posts on the South West board alot. I am going to reccomend Union Oyster House. It is the oldest continually operating restaurant in America. While wild turkey probably is not going to be offered it is a slice of Americana in Boston.
The suggestion of Plimoth Plantation is also a good one but it is an housr south of Boston so if you don't have a car you are out of luck.

That is a very fair point

I think Ernestos is very good as mentioned above. they have huge variety of toppings for slices everyday and generous portions.

While you are correct I find it to be splitting hairs given the amount of plastic used in Stelvin closures. The inference here is that Stelvin is plastic.

Not exactly sure but the essence of the first post was that it is a plastic product. I am just dissapointed that they felt it necessary to delete a fairly benign post

To a certian extent the fortifacation is to hold and stablize the port but non tawnys will spoil pretty quickly. Most tawnys are already somewhat oxidized during aging in barell.

NO, Even tawny is sucking wind at that point