The Wild Willy's in Quincy is indeed open, but it's suffereing from serious opening pains. Service slow, confused, l-o o o o o-n-g waits, even if you phone ahead. Burger overcooked, fries lukewarm; the only thing near good were the onion rings. Watertown has them way beat. I'll wait a few more weeks before giving them another try.

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Wild Willy's
46 Arsenal St, Watertown, MA 02472

My method: Prep ribs (remove membrane); use rub of choice and wrap well and refrigerate for 24 hours. Bake ribs, covered, in oven at 225 for 2 hours or so. Let cool. I then smoke the ribs in stove top smoker for 30 minutes or so. Finish on grill, indirect heat, mostly, but move to get a bit of char if so desired. Sauce and consume.

I usually order my saltpeter from my local pharmacy, to make my Irish spiced beef for Christmas. Never had any problems.

Ward's Berry Farm in Sharon is picking both raspberries and blueberries. Their phone is 781-784-3600, and they're online, too.

Hi, Fellow Hounds. Read in a copy of Edible South Shore that I picked up last Saturday at the Hingham Farmers Market about a new startup, Revolutionary Fisheries. The web site looks really interesting, and I hope they can pull it off. I emailed asking for more information, but haven't heard back from them. Since they supposedly will have a pick up in Quincy, it's appealing, but I need more information before I actually sign up. Does anyone have any additional information? The web site is www.revolutionaryfish.com. Any additional information would be helpful. Thanks in advance.

Love lamb to bits. All ways, cuts, all the time. Has to be pink though, which is why I love a butterflied leg of lamb (marinated) on the grill, so you'll get rare as well as medium. With grilled leftovers, I make lamb curry, moussaka, or shepherd's pie. Have gone off Australian/NZ lamb, as it seems way too gamy now after feasting on American lamb from meat CSA. Pity, as I did enjoy the marinated rack of NZ lamb from Trader Joe's.

I've had air-dried lamb in Ireland, from a butcher located in Oughterard, outside of Galway City.

Yum. Thanks.

I agree. Can't wait for the season to begin. And even though I have a share (this year from Stillman's because of pick up in Quincy), I'll still be topping up at other farm stands for those things that I can never get enough of . . .

In spite of a poor economy, we've got to do our little bit to support local producers over imports. What do we do if our local farms disappear? Can't depend on "the big boys" or fickle, perhaps dangerous, imports, for wholesome, nutritious, non-tainted food.

Whoops! There goes the soap box again. ;-)

Just recently discovered Burke's (shame on me). Have to give it top marks for being local and fresh. We need more places like Burke's to deliver us from the less than adequate super market fish counters.

louloufrance, Many thanks for your comments and suggestions. Will definitely let everyone know how we make own in our travels.

Just Rachel, how was it, spending a week on the canal? Any specific tips or suggestions to offer?

Thank you so much for your suggestions. Much appreciated. Will let you know how we make out. I am looking forward to shopping the markets and doing some cooking, as well.

I agree totally with y2000K. My husband and I went there last night. It was terrific and can't wait to go back again. I had the beef entree, which really does melt in the mouth, and my husband thad the fish stew, which really tasted like the sea, so fresh and light. For dessert, I had the pear; soooo good, and my husband had the budino, which is somewhere between a candy bar and a mousse, and very, very rich. The wait staff was very friendly and helpful, and it was nice to have the choice of the RW menu and the regular menu. We didn't get the bonus gift, but were blown away by the truffles.

Hi, fellow hounds. Will be doing a boat trip along the Canal Midi between Cadtelnaudary and Homps at the end of April. While we'll probably be doing most of our own cooking, do you have any recommendations for restaurants/local dishes/markets that we shouldn't miss? Other towns along the way include Bram, Carcassone,Trebes, Marseillette, and Puicheric. I've seen some of the recommendations for the cassoulet in Carcassone.

After we leave the boat, we then go to Vaison-la-Romaine for a week, where we've rented a gite. Recommendations for this area also welcome (we'll have a car).

Any suggestions most welcome. Thanks in advance

Fellow Hounds, dinner recommendation needed for Saturday March 6, for 6 people, after theater matinee. Looking for restaurant with WOW factor, but one that won't break bank. Some place on the casual side would be good, and where conversation is not drowned out by overall din. Italian, French, seafood all possibilities. Thanks in advance for your help. Short cab ride from Broadway vicinity okay.

I was there on the 16th. Great fun. Good stuff. Worth a visit. Bought a lovely huge lamb shank, some greens, some veggies (very sweet carrots).

Just read that Little Q's last day in current Quincy location is January 15. Sob.

I totally agree with Pekarskis. I believe they are open Monday-Saturday.

Chinese Five Spice Powder. Not terribly exotic, but I seem to be using it a lot more now. It's a nice change. And I second Star Anise.

On the South Shore,at the Quincy Farmers Market (1 vendor Friday afternoon) and the Hingham Farmers Market (2 vendors Saturday morning), you can buy lobster directly from the folks who catch them. Only way to get them any fresher is to catch them yourselves. Prices vary from week to week, but run around $4.50 and up. I'd rather give the money to the lobstermen/women directly for their tasty efforts.

I bought some nice corn last Friday at the Quincy Farmer's Market/Stillman's. Yum. Ate it all myself!

I, too, would like more variety, but the experience overall has been great. I'm getting really good at filleting/skinning the cod. Would like more practice on flounder ;-). There are a ton of cod recipes available at various recipe web sites, and obviously more than a few here. I think it will only get better as more people get involved. I pick up in JP and am grateful for the extended hours, even though interaction with the fish folks is lost. It's nice to have a wider time span.

The fishermen can't catch what's not there. I agree that more variety would be nice, but having really fresh fish is such a joy! I did beer battered fish and chips with part of my share and baked cod with the rest. Just about ready to make chowda.

How do you make your cod ceviche? Sounds interesting, but I've never made it before. Thanks!

The lobster guy is also at the Hingham Farmer's Market on Saturday morning, along with another lobster vendor. No such thing as too much of a good thing! Lobster, that is.

Anywhere from Fitchburg heading west would be good. Like the suggestions so far, though. Thanks.

That sounds like a plan (the bread and fry bit). I'll let you know how they turn out. I'd guess I have about 8-10 of the critters, which should make for a good feed. Thanks.

I agree re filleting the flounder, but the flesh is so sweet. I just sauteed the floured fillets simply in butter and served with lemon and parsley. Right now, I am trying to figure out what to do with all the whiting (now cleaned) sitting in the fridge. I didn't fillet them, but did remove heads and guts. Is filleting better? Thanks for any suggestions. I am looking at the soy-ponzu recipe posted earlier.

Looking for a breakfast or lunch place along/off Route 2 in MA. Suggestions? Thanks.