Gifted Gourmet

Has to be reasonably near the airport, no? then, according to Gayot: Azul Chef Allen's L'Escalier Mark's South Beach Nemo Norman's North One Ten Pacific Time Palme d'Or The Restaurant

green, blue, who cares? Garlic in all its forms is God's gift to cooks and diners! fuchsia? that's another problem altogether ...

Okay, okay! I will make the culinary 'pilgrimage' to Acheson's mecca to see why the rave notices are coming in ... here is the website, should anyone be interested in details .. the red wine list is nothing short of incredible! Five and Ten website

My garlic in my olive oil & garlic spaghetti turns a lovely blue ...the full explanation for this phenomenon

I daresay that I would most definitely be among the first 5 reservations with just such a menu! Ready to sign up ....

But if it is meat, then it has to be ritually slaughtered, I understood ... by way of an explanation

EMSON Magic Bullet High Speed Blender Mixer System .. I know, I originally thought that it belonged to that class of adult toys myself ... actually, it can be used at home while fully clothed!

I absolutely agree with bloviatrix on (as my boss used to tell me) KISS .. namely keep it simple, stupid ... The levels of kashruth can become exceedingly complex and it behooves us to make it interesting (it is!) and easily comprehensible. The basic premise makes perfect sense, to me anyway, but it takes a very long time to see how it all "works" in one's kitchen .. what goes with what ... as you can tell by now, separating milk and meat is only the most basic building block of the process of keeping kosher ...

how I lived so long without this I have no idea! What no garlic butter valet??

That is mostly about the question of using kosher wines actually ...article from the Forward .. mention of Daniel Rogov on mevushal wines .. But here is what I read and it does ring true from my personal experience keeping kosher some 35+ years: the best page I have found on this issue actually

Easiest question first: Yes, there are all sorts of kosher wines, reds, whites, sparkling, etc. Quite correct. If you use dairy ingredients, there will be nothing made with meat, including chicken. Fish is what is often served with dairy .. I do it all the time! Most certainly! I make some very nice fish entrees or even a dairy entree (lasagna, quiches, like that) and add appetizers, sides, and a lovely dessert ... since one can make everything dairy, what a cool opportunity to use butter and sour cream and those delicious items ...I actually prefer to use dairy as my theme because I can do much more inventive, creative cooking .. with meat, less so (for me anyway).

Alpharetta has developed quite remarkably into the place 'to be', according to an article in the NYT the article June 1, 2005... and according to Milt's post here .. he got it just right!

Getting More Vegetables into the Kosher Kitchen

Pam, Please remember that catfish lack scales entirely and the rule is: from the O-U organization manual

Re: catfish: not about being a bottom-feeder actually: from Kashrut.com

Yes, on the catfish ... more later ... and as to "cleaner"? Many have this perception ... I personally think because of the care that is involved in handling kosher foods and their preparation, there is a conscious effort to be aware of aspects many others may not even think about ... Perhaps a prime example might be the post above in this thread on asparagus and the tiny bugs which inhabit the leaves ... with kosher meat, it has to do with the humane slaughter of the animals ... I think that personally the word might not be "clean" so much as "sensitive" and "aware" ... but that is just me ...

Picking up the gauntlet and carrying on since cakewalk's amazingly beautiful explanation of many aspects of kashrut (kosher), here is more detail on why meat may be either glatt or not ... Jewish FAQ, a well written, easy to follow set of explanations ... Nota bene: cattle can be glatt or not but chickens are not involved in this issue ...

Perhaps a bit of input will arrive on this topic from Tony Bourdain ...

the thread Non-treyf foods Jews just didn't eat Mayonnaise was often a "misunderstood" food by Jews not so long ago. Because it was white in color, it was thought to have cream or milk in it. Now, of course, we know that it is made of oil and egg yolks with some flavorings. Actually, Rabbi Ribeye will have a more definitive answer no doubt when he returns from Crown Heights on his trip shortly.

actually Pam, point you in only one or two of the millions of directions available ...

There actually are some sugar free ketchups: Steel's Sugar Free Ketchup (Pennsylvania) Keto Ketchup ~ no sugar added! Walden Farms Calorie, Carb & Sugar Free Ketchup (New Jersey)

The Ketchup Song in both English & Spanish Ketchup World website loaded with info to answer my darkest ketchup query? Barry Farm Ketchup from Ohio ... organic!

Because it fights cancer with its lycopene, I love it: New Scientist article What actually is the darkest ketchup??Because it involves putting a sweet, tomatoey sauce on perfectly good meat or other items, I hate it.

Perfect! Should have: (a) known that Recipe Gullet is back and blooming with ideas, (b) thought of Rachel Perlow as the marvelous resource for all things culinary ...

I use the term with care in my choice and hoped that it would take the place of the considerably longer list: Thai, Japanese, Malaysian, Chinese, Vietnamese, Korean, etc. Is the use of the term Asian preferable to the term Oriental? I really was unsure ... You get the picture ... being considerate and 'Politically Correct' is still very important to many ...