Thanks for your reply. It turned out that it was fine (and very delicious). I liked your plan, though. I was totally prepared to fabricate the whole thing for more linguica! Now I'm just going to ask for more because I really do want more.
Thanks!

I can't seem to find any info about this on the internet or in any of my cookbooks. I have linguica that my brother gave me about 2 weeks ago from a local maker in Massachusetts. I think I can probably still use it, but am not sure. Does anyone know how long it keeps for?
Thanks!

This is an appetizer that is really delicious (maybe for New Year's?):
French Quarter Cheese
8 oz. cream cheese, softened
1 clove garlic, minced
1 Tbsp. onion, grated
4 Tbsp. butter
¼ cup dark brown sugar
1 tsp. Worcestershire sauce
½ tsp. yellow mustard
1 cup pecans, finely chopped
Combine cream cheese, garlic and onion with fork. Shape into a 6 x 1 inch disk – refrigerate.
Combine remaining ingredients in a saucepan. Heat until butter melts. Cover (frost) cheese disk with nut mixture. Wrap and chill. Serve at room temperature with crackers (I really like this with Pepperidge Farm Hearty Wheat or some similar type cracker).
Note: when doubling the recipe, only need to make 1 ½ times the topping amount.

Thanks to everyone for the input. I ended up getting them at Russo's. Of note, Russo's charges 7.49/lb vs getting them at Dave's in Somerville for 4.99/lb. But for the convenience it was worth it with the pre-holiday craze.

Does anyone know where I can buy good fresh cheese ravioli (need it for Christmas dinner)? I've searched the boards and read about Dave's and Capone's. I live in Needham and was wondering if there is a good source closer to me. I will probably go to Dave's if there are no closer options. Does anyone have an opinion of their cheese ravioli? I don't like a lot of dough, or specifically thick chewy edges. I tend to like a more delicate pasta.
Any ideas?

I had always used the recipe from Julia Child's "The French Chef Cookbook" which was very good, but then tried Cook's Illustrated "The Best Recipe" and it is the best onion soup I've had. I noticed that it's a different recipe than the Cook's recipe that is in the "cookography" link from howchow. (the cookography link recipe is a more recent CI recipe, which may be even better).

I'm going to make pulled pork tomorrow for the first time. My husband went to pick up the boston butt at the store and all they had was boneless. I had wanted bone-in, but he didn't realize that all they had was boneless and that's what they gave him. I called a couple of other supermarkets and no one sells the bone-in butt/shoulder (I'm in the Boston area). I'm still going to try to find one tomorrow morning, but just in case I can't I thought I'd ask for some input.

I did a search on the board and it seems like most people use the bone-in. So will the pulled pork come out as good, or should I not bother with the boneless? What kind of adjustment in cooking should I make? I was planning on trying the Cook's Illustrated recipe which calls for cooking for 4 hours on the charcoal grill and then finishing it for 2 hours in the oven. Has anyone tried this recipe? What kind of cooking adjustment would you make for this method with the boneless?

Thanks!

I'm trying to clear up a question/debate I'm having with a friend. She asked me how long I would keep chicken soup refrigerated for before throwing it out. I said 4-5 days. She says 2 days in the refrigerator due to risks of bacteria (she based this on info from someone who told her this and then read it somewhere on the internet). I've searched the internet and some sources say 2 days, some say 3-4. Does anyone have any input on this?

The recipe that jnunzman posted from Julia Child sounds great - I might have to try it myself.
I've made the following recipe from epicurious for the last couple of Easters and it's delicious, in case you're interested.
http://www.epicurious.com/recipes/foo... (Grilled butterflied leg of lamb with lemons, herbs and garlic). Note that there is a misprint in the ingredient list - it says "3 Tbsp of olive oil Paste" - it is supposed to say just olive oil; the word Paste is an error (I have the original recipe).

I went for breakfast once and had the chilaquiles with red sauce and they were delicious (I'll try the green sauce next time). And I was really surprised and excited about how great the homefries were - I asked for onions in them which was no problem. They were some of the best I've had (I really love good homefries but I'm often disappointed in them at a lot of restaurants). I live in Needham and would go to Angela's anytime for their breakfast or dinner.

I haven't been in a few years since I don't work in the area any more, but used to get the Pad Paradise there. It is a rice dish with shrimp and chicken, vegetables, cashews and a great spicy sauce. I still think about it sometimes and can't wait to have it again someday.

I am looking to purchase an inexpensive mandoline or a v-slicer. I want it mainly for thinly slicing potatoes (like for au-gratin dishes). I was going to get the Progressive Mandoline or V-slicer that Cook's Illustrated recommends, but it doesn't get great reviews on Amazon. So now I'm looking at either the Swissmar Borner or a Benriner (it seems like the Benriner gets mentioned quite a bit on this site). Does anyone have any input on either of these?

I'm very excited to be going to Angela's Cafe tonight for the first time after reading so many good reviews on this site. We will probably be getting there around 7:30. Do you think there will be a wait? (and if so, is there room to wait inside - don't want to be out on the street in this weather)

Also, does anyone know if they are still experiencing a heating problem?

You can order it at kingarthurflour.com

I live in Needham and have tried Masala Art a few times. It seems like I've heard mostly positive things about it (on this site and elsewhere), but I've never been bowled over by it. Maybe it's the particular dishes I've ordered (one being Chicken Tikka Masala, which I didn't really care for there, but is usually a dish I love). What dishes do people really like there? I love Indian food and it would be nice if I could find some really good dishes there.

Also, how is India Paradise in Newon Center? Does anyone have any opinions of it?

Thanks!