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Gifted Gourmet

eGullet Society staff emeritus
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Everything posted by Gifted Gourmet

  1. http://www.thedailygreen.com/environmental-news/latest/greenest-college-cafeterias-4608093 Things have changed considerably from the days when my vegan daughter was a student at Tulane in New Orleans ...
  2. Use it to fry things -- onions, greens, meat, eggs, potatoes, etc. ... cooks like butter but has some bacon-like flavor qualities ... You can deep fry in it too ... home fries, french fries, latkes ... But, I use it in my traditional chopped liver and in my matzo balls .. it adds "depth" of flavor ...
  3. source Redstone Robust perhaps -- formed in a wheel and finished in a special curing cellar near the Wisconsin River. It's a semi-soft, washed rind goat cheese, hand washed for 60 days to produce a red-orange rind with a creamy white interior and hardy, robust flavor. Very unique.
  4. If you want actual product names for the best and fruitiest olive oils there are some here: a Spanish brand, Columela (*est. $16 for a 17-oz. bottle), citing its "fruity flavor and excellent balance." Columela finishes slightly ahead of a more expensive Spanish entry, Nunez de Prado (*est. $30 for a 16-oz. bottle), as well as the significantly cheaper Greek import Terra Medi (*est. $11 for a 17-oz. bottle) ... Good Housekeeping, puts its money on the Italian import Monini (*est. $10 for a 17.9-oz. bottle), calling it "the perfect all-in-one oil, with a lightness that's also surprisingly ric
  5. a really excellent resource ... another article on this topic ...
  6. I am assuming that you are referring to this type of thing: fruit caviar descriptions, etc. apple caviar recipe
  7. I actually had the opportunity to eat at both Watershed and JCT Kitchen in the same week when I had guests in town who wanted to try upscale southern cuisine .. both places offer quite a combination of old and new south cooking ... Watershed was not up to par because Chef Peacock was out of town .. many dishes were oversalted and the shrimp and grits lacked shrimp ... Watershed photos JCT Kitchen was wonderful, however, and my guests immediately were very pleased with all of the food we had there ... JCT Kitchen photos
  8. this link ... will offer you a myriad of kosher chocolate types of all sorts ...
  9. Just a bit more information on the topic of kosher chocolate: the Nibble ... article and it is true that one of the best sources would be a local, orthodox presumably, synagogue ...
  10. Personally, I have just returned from California and loved everything about Nepenthe in Big Sur! The views of ocean and mountains are superb and the food was wonderful ... http://www.flickr.com/photos/96683394@N00/3027805572/
  11. More discussion on home tasting menus can be found here
  12. When thinking about my ceviche, gravlax, sushi prep after reading this topic, I located some rather interesting information on the topic: freezing: does it kill parasites? What freezing doesn't kill, I understand, is bacteria ....
  13. Just call it chunky applesauce ... works for me ...
  14. The best centerpiece I ever made for fall was this one for Thanksgiving ... I love combining fresh fruits, vegetable, and flowers ...
  15. Pomegranates make for festive centerpieces or how about golden acorn squash with fall foliage, flowers ... http://www.flickr.com/photos/96683394@N00/2908291330/ http://www.flickr.com/photos/96683394@N00/2912545604/
  16. http://www.puretaqueria.com/ http://www.cuernorestaurant.com/ (possibly Spanish ..) http://www.eclipsediluna.com/ (Spanish rather than Mexican, if I recall from eating there) La Oaxaquena Taqueria 6738 Tara Blvd. Jonesboro, GA http://www.limetaqueria.com/ These are on the AJC new dining recommendations for fall ... Anyone tried them?
  17. I had heard about adding a few drops of bleach but have yet to try it myself ... Clorox Corn sounds so unappealing ...
  18. I bought my peeler from Cutco and it is the best one I ever used: http://www.cutco.com/products/product.jsp?itemGroup=1501
  19. Gifted Gourmet

    Rosh Hashana

    Now that I think of it, I might try that zabalione with my normal apple cake ... The use of olive oil in the cake shown sounds off-putting to me ... Mine uses peanut or plain vegetable oil ...
  20. Gifted Gourmet

    Rosh Hashana

    Bumping up this thread for Rosh Hashonah of 2008 ... seems like it is that time of the year .... What will you be making for your holiday meals?
  21. Since haven't seen the actual recipe, it is difficult to ascertain what type of matzo is required ... the meal itself, matzo farfel, or matzo cake meal ... please share this recipe and we can offer ideas ....
  22. Gifted Gourmet

    Sexy food?

    Sexy succulent shrimp ... Naughty nachos .... Bacon-wrapped scallops ... maybe things like fennel crusted salmon bites with citrus dipping sauce or a chicken or beef satay with a spicy peanut sauce ...
  23. The Lichitini sounds like something delightful to quaff while the Olympics are on television this week: 1 1/2 oz vodka 1 1/2 oz Lichido Liqueur dash of lime juice 1 pitted lychee Pour the ingredients into a cocktail shaker. Add ice. Shake well. Strain into a chilled cocktail glass. Drop a lychee in the glass for a garnish. Guess that the Singpore Sling is fairly old fashioned nowadays ...
  24. never mind ... and the growers who suffered losses? do many babies eat pureed jalapeño or serrano peppers in their pablum?
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