Gifted Gourmet
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Posts posted by Gifted Gourmet
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Might this one be an option? .. the author says:
If you're going to have only one recipe in your arsenal that makes liberal use of gherkin pickles (potato salad doesn't count), then this is the one. I have been cooking this recipe, which ran in "Saveur," for years now, and I love the idea of the recipe as much as the dish itself. The sauce is lusty and full-bodied
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I can't use this at home (because of the kosher issue) but I did make this while staying with a friend on a holiday: a combination of green onions, thinly sliced, blue cheese, crumbled, a bit of soft goat cheese (chevre), and 2 cloves of garlic, minced finely ... it was wonderful over the rare steak!
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I read that red and pink grapefruit have the heart-healthy cancer-fighting antioxidant phytochemical called lycopene while white grapefruit does not... now it is my turn to ask "any truth to that"?
Although white grapefruit is immensely popular in Japan, "here, you can't give white grapefruit away any more," said Granata. He estimates that he sells 100 cases of white grapefruit a month, compared to 600 to 800 cases of red. Of the Florida output of 26 million boxes, about 17 million will be of pink or red grapefruit, noted Palmer. But in blind taste tests, he said, no one can differentiate among the red, pink, and white types. -
Bux was one of my mentors in many ways, culinary being merely one ... I miss the guidance and love he offered to those of us who sought his very wise counsel ... to a mensch, Bux, you taught us more than we even realized ... your life will remain as a blessing to eGullet and your many friends here.
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I make a quick marmalade which you can do with just one blood orange, or two if they are small.... It really only takes a minute or two, at intervals so the total time expended is not great.
This is my very next project! Thanking you as always, andisenji, for yet another treasure from your highly inventive mind!!
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Aha! smoked dark meat turkey ...
Will find some this very day! Many thanks for the ideas for a proper substitute!
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I know that genuine pozole is made with pork to be proper and authentic but what might I use which would be a kosher rendition of a dish I would love to try?
and, yet another thing, if I use meat, I can't use anything dairy either in this dish ... -
Last summer, Ikea had a sale and my husband and I went shopping there .. he wanted, but never bought himself, something to hold his expanding tea collection ... I wanted glass bowls for my mis en place and a new knife... and this was the result:
Definitely worth our visit to Ikea! Their sales are wonderful!
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Very impressive, Jack! Happy birthday and may you live and cook til you are 120 years old! Mazal tov on your culinary abilities and thanks for the terrific photographs!
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Tofu Will Make You Gay! This just in: Soy will turn your kid into a fey girly man with a very small penis
Perfect parody on soy ... oy!The author of this particular article, a guy who likes his meat organic but his facts as toxic and undercooked as a high school cheeseburger, Jim states, with absolute certainty, that soy products will make your kid gay. And why? Because soy contains "feminizing" estrogen compounds and hence when you feed soy products to your little girl she will menstruate by age 7 and if you feed it to your little boy his testicles might not fully develop until he enters college and if you feed soy milk to your baby (Heathen! Sinner!) your tot will, according to Jimbo, receive the equivalent of five birth control pills per day (italics his) and doing so could actually kill your baby, oh my God, who will save the children from the gay (plant) agenda! ... It's funny because it's true. But wait. Do not fall into fits of ironic intellectual mirth just yet, because perhaps you should consider the ugly truth that, by logical extension, God hates vegans.
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Either:
(a) we are all in for a large dose of Rachel Ray's personal contrived infantile lexicon for foods or ...
(b) we are headed down the 'steep slope' of inane verbiage by this young woman ...
In any event, seeing this on the Epicurious website, and so prominently featured, makes me just the tiniest bit nauseous ...
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Nirvana! Its 20 hours or so in the fridge made all the difference. It was pleasantly crisp without being tough, nicely acidic, not too salty, just perfect! ... But the onions are still terrific.
Sorry I can show no pictures.
Your detailed description of this entire process, along with your insights and keen observation, have painted us the most stunning "word picture" we could ever wish for! Many thanks!
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the imitation items don't generally taste like the real thing (I mean, really) - but they taste enough like the real thing that people will settle for them.
I have to agree with Pam on this statement ... it reminds them of their former lives and they can "sin without sinning": an often used, overused, none too clever way of indicating their feelings ...
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pdf document on using frozen foods ... which is more than a little interesting ... and I do love the taste of frozen peaches, while still frozen or even thawed.70 percent of restaurant operators agree that using frozen foods provides labor cost savings (2002 National Restaurant Association survey).In 1998, FDA ruled that the same protocol regarding the “healthy” label would apply to frozen produce as raw produce, noting “some data showed that the nutrient content level for certain nutrients was higher in the frozen version of the food than in the raw version of the food.”
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I have tasted this fantastic drink when I ate at Slovakia Restaurant here in Atlanta, Georgia .. I wanted to meet the owners, the Benciks, and try their food after a trip to Budapest and Prague earlier in the year ... the owner and chef, Stefan, insisted that we try this drink and it blew us away!
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I can't get behind squash as a rule, but I would surely like to know the proportions you use in that relish. Is it cooked before stuffing it in the squash?
First, I arrange the squash halves, cut-side down on a prepared baking sheet. Bake at 40 minutes, until tender. Reduce the oven temperature to 350F. Scoop out the squash seeds, carefully leaving a 1/4-inch shell.
Or you can scoop out the seeds and place squash halves in a baking dish in your microwave oven with a bit of water .. cook squash shells til tender but not too soft ...
On the stovetop, I simmer the fresh cranberries (1 pkg) with sugar, port wine, orange zest, a couple of apples, Sunkist Fruit Bits (1 package) .. when cooked (and this is a guess, perhaps 15 minutes), I fill the squash shells ...
Nothing specific, as you can see .. everything to taste ... and the results are invariably well received!
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Looking forward to seeing some pictures and/or the written results on these German hard rolls, Marcel!
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The mail just arrived ... and, lo and behold, my wishes have been granted by the Organic Produce Fairy!
Now I can stuff my acorn squash!
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Wow. Just WOW!
details are now here in RecipeGullet
Throw in all sorts of fruits and whatever nuts you enjoy along with any salad greens you like best ... very flexible on those ingredients ...
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Autumnal harvest salad (Thanksgiving)
Serves 6 as Salad.
Ingredients:
- 3/4 c canola oil
- 1/4 c dried cranberries
- 1/4 c balsamic vinegar
- 2 T fresh lemon juice
- 1/2 tsp salt
- 1/2 tsp prepared mustard
- 1/4 tsp ground black pepper
- 1 T honey
Directions:
Puree all ingredients in a food processor or blender until combined. The cranberries will remain a bit chunky.
This recipe for Cranberry-French Dressing serves/makes 1 cup
Keywords: Salad, Dinner, Kosher, Easy, Fruit
( RG1918 )
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BROTCHEN (German Hard Rolls):
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Has nobody commented on the sign "Please Wait For Hostess to be Seated".
Then, you can sit down.
Like "no one can be seated until our monarch, the Queen is"?
What ever happened to white grapefruit?
in Kitchen Consumer
Posted
hmmm, looks like we read the exact same article, Fat Guy ...