Is freshness crucial with burrata and can one freeze it?

I have just read a recipe that tells that garlic should be grated. Is it better to grate garlic or to use a garlic press? And why do some people object to garlic crushers?

A 2005 thread discussing best mail order sources for superior fruits is mostly about pros and cons of Harry and David. I am wondering what new sources there are. A friend who subscribes swears by Fog Hollow Farm and the pears and plums I have tasted from Fog Hollow are fantastically good. I see that Florence Fabicant recommended their peaches in NYT a couple of years ago. Alas, all horribly expensive. Are there now any other really good mail order sources of excellent fruit?

Yotam Otto Lenghi recommends Dakos rusks ( and includes in a salad recipe) , anyone know where I can buy in New York or by mail? Thanks.

I often use small amounts of grated ginger and would like to make my daily cooking easier by grating a large batch to keep on hand. I seem to remember a friend used to preserve grated ginger in sherry. Has anyone tried different ways of keeping ready grated ginger available for cooking?

I have just seen spiralizers mention and see that Cooks Illustrated has tested them. What are they useful for? Is anyone a fan?

Chile powder is often specified in recipes but I am not sure what this means. It matters because of the heat. Fairways store, for instance, sells Chili Powder and Chili Seasoning - both include cumin, paprika and oregano.This is mild as far as heat goes. I have also seen chili powder listed in Indian cookbooks, that chili must be different. In NYT this week , David Tannis mentions chili powder for a pineapple salsa.

Couple of years ago, I asked for recommendations for decent food near BAM - now slightly different questions as am hoping new places have appeared. Anyone know of anywhere good preferably at most three blocks from the Harvey theatre (walking problems) and this time for after the show (9 pm). Any cuisine ( though quality matters) Not Juniors which is where the thread went last time. Thanks v much for any information.

Am about to fulfill old New Year resolution of throwing out old dried herbs and buying new. I seem to remember that Cooks Illustrated once tested various brands of dried herbs and spices but I can't find a ranking there or anywhere else. Has anyone compared died herb and spice brands?

What are nigela seeds which are in several otto Lenghi recipes, and are they worth finding and buying?

Yotam Ottolenghi cites sea spaghetti for one of his recipes. Googling I see that sea spaghetti is also named Himanthalia Elongata, but as far as I can see, it is available in Great Britain. Has anyone found it in New York? Or, failing that, the U.S?

Has anyone found good crab meat in New York? I have tried several grades at top fishmonger and all have been disappointing. None taste anywhere near as pure and fresh as hand picked claw meat available in England.