Comments for Toscanini's

Comment on Silly news about food, new restaurants and news about Central Square by Maria

Maria — Tue, 02 Mar 2010 03:12:06 +0000

great news about Life Alive. So psyched to have that place in the neighborhood!

Comment on We steal ‘em by edaa

edaa — Wed, 24 Feb 2010 07:26:07 +0000

This is awesome in its straightforwardness and honesty. Plus, as a professional cook, I love and am excited by conversations about flavor combinations and food ingenuity/discovery/rediscovery. Luv yer ice cream too!

Comment on Nice words from Oz by Simon Tedeschi

Simon Tedeschi — Thu, 18 Feb 2010 07:29:15 +0000

No problem. Love your joint!

Comment on A tupelo tree grows in Inman Square. by Kim

Kim — Wed, 30 Dec 2009 22:47:03 +0000

” . . . Dr. Mario De Caro’s introduction to Louisiana cooking. The food prompted much philosophical brooding on the influence of climate on culture and the importance of pleasure.”

Nice.

I’m from Louisiana, and climate, culture & pleasure–and their intersection–are always the terms guiding discussions I’ve had re: the ‘nature’ of Boston vs. that of New Orleans.

Comment on Coffee tourism Cafeturism by dvsjr

dvsjr — Wed, 30 Dec 2009 15:35:31 +0000

Great review. Thanks!

Comment on The iPhone by Dino

Dino — Sat, 12 Dec 2009 00:06:33 +0000

I wondered if you managed to set up the voice mail, or if you gave my number a dulcet ringtone.

Comment on Dorie Greenspan on parade in Parade by Dorie Greenspan

Dorie Greenspan — Wed, 09 Dec 2009 13:30:22 +0000

Thanks so much for the kind words - I truly appreciate your praise.

I just wanted to mention something about freezing that you and your readers might find interesting. In the pastry kitchen, the freezer is considered a tool that’s as indispensable as a mixer.

And when it comes to piecrusts and tart shells, the freezer is your best friend. Not only because you can stockpile crusts and have them for that proverbial rainy day, but because freezing crusts before baking them actually improves them.

When you freeze a piecrust or tart shell, you’re giving the gluten that was activated when you mixed and rolled the dough a chance to relax. The result is that you increase your odds of having a crust that doesn’t shrink and you’ll get better texture.

Again, my thanks — Dorie

Comment on Elinor Ostrom and the tragedy of Central Square by Gus Rancatore

Gus Rancatore — Tue, 08 Dec 2009 19:01:30 +0000

Dan Goldstein and the members of the Central Sq. Business Assoc. and the Central Square Resturant Association are working with a lot of people to improve the Square. The Cambridge Police Dept. gave an award to an officer who has helped many of the Square’s homeless find homes. The Business Association is working on cleanups and graffiti removal program. Send us any ideas you have.

Comment on I Have Friday on My Mind by Correction

Correction — Fri, 20 Nov 2009 21:03:19 +0000

the professor mentioned is Ian Condry, not Gondry. I had him for class last semester.

Comment on Elinor Ostrom and the tragedy of Central Square by Ben

Ben — Wed, 14 Oct 2009 00:54:30 +0000

I want to hear more about the Central Square part. Walking through I often feel it’s a tragedy of the commons. Now I want to now what its users can do to better regulate it. I’d like to sit on a bench in Central Square some day.