Gifted Gourmet

I have enjoyed the responses thus far and, as a resident of the SE for some 28 years, have noted with no small amount of pleasure, the changes from those barbecue shacks, which still exist, to significantly more interesting fare within the region. Stereotyping, as you have in this particular quote, is not exactly what was desired in the initial query. I believe that is precisely what I got in the responses of Artichoke, Ari, Guilty Gourmand, The Cynical Chef, wht, catdaddy, Milt, and so many others ....

For some reason, chilling actually improves the flavor ... maybe it kills some of the less desirable elements ...

"The very best frittata recipes you'll ever need" .. these are my standards nowadays! Great recipes! My favorite : Frittata with Cheese and Vegetables ..perfection! and a big warm eGullet welcome to you, lovenyc!

excellent reference for symbols on the seder plate My husband referred to the egg as well as a symbol of the cyclical nature of life ... and that, like life, things are not always perfectly round and smooth but more oblong ...

That is very bad news ... will have to rethink my dim sum priorities ... Does anyone know anything about a new dim sum place next to Ricesticks (Sandy Springs) anyone?

To me, the very best of the best is Oriental Pearl.. on a Sunday, of course .. lots of steam carts with delicious dim sum ... I went there last fall and was bowled over by the variety and quality ... big parking lot which is always filled to the max on weekends ... many of the guests were oriental and they seemed quite pleased with the offerings and prices.

Predictable! Glad it was a success! I have made it for many years and it is always well received and I always nosh on it before anyone arrives .. there is actually a way to do this without leaving any "telltale" footprints Along with my pepper-confettied stuffed veal breast, I wound up making an apple (GS), currant, yam, carrot tzimmes for the "starch" at my second seder .. my sister-in-law asked me for 2 potato kugels to serve to her guests at both seders ... quel chutzpah!!

Deja vu, Rachel! When it first comes out of the oven, I often dig out a tiny section of one of the corners .. it is, as you put it so well, intoxicating!

Doubtful in the extreme!! ... bake it and then freeze is what I have always heard and done .. frozen raw potatoes give off water and will mess up the kugel's texture ... Just finished my potato kugel and put it in to bake .. and the farfel-onion-bell pepper stuffing is tucked into the veal breast ... hasn't begun to "perfume" the air yet but soon ... extra stuffing that didn't fit the veal pocket went into a casserole dish ...

A bit of humor: The Gastronomic Trauma of Pesach Not new but really quite clever ...

Lovely menu, knews9! Care to share more information on that cauliflower & leek kugel?

Ton Ten Barbecue places in Atlanta in alphabetical order, not according to quality particularly • Anderson's Old-Fashion Bar-B-Q • Bennie's Barbecue • Bulluck's Best Bar-B-Q • Dean's Barbecue • Dusty's Barbecue • Harold's Barbecue • Jimmy's Smokehouse Barbecue • Slope's BBQ • Spiced Right • Williamson Bros. Bar-B-Q also Pig'nChick and the most incredible Swallow at the Hollow in Roswell ...

Hardly a PITA, Rachel, I would just pull out the largest in the bag and use them .. and, if that doesn't seem enough potato, use perhaps a couple of the smaller ones ... like I said, I rarely measure and do buy potatoes in the 5 or 10 pound bags.

Potato Kugel 5 large peeled potatoes 1 medium-sized onion (or even a large onion if I want a stronger flavor) 1/3 c matzah meal 1 tsp salt 1/4 tsp freshly ground pepper (or even white pepper) 3 eggs, beaten 2 T oil (or schmaltz) Wash and shred (in a food processor) the potatoes and chop the onion. Mix dry ingredients with eggs, potatoes, and onion. Mix everything together, and pour into a *2 qt oiled baking dish. Dot the top with oil. Bake with 375 degrees for 1 1/2 hours, until top is crusty brown. I work fast after shredding the potatoes lest they turn foul grey ... Keywords: Side, Kosher, Vegetarian, Easy, Potatoes, Dinner, Jewish, Passover, German ( RG1216 )

Potato Kugel 5 large peeled potatoes 1 medium-sized onion (or even a large onion if I want a stronger flavor) 1/3 c matzah meal 1 tsp salt 1/4 tsp freshly ground pepper (or even white pepper) 3 eggs, beaten 2 T oil (or schmaltz) Wash and shred (in a food processor) the potatoes and chop the onion. Mix dry ingredients with eggs, potatoes, and onion. Mix everything together, and pour into a *2 qt oiled baking dish. Dot the top with oil. Bake with 375 degrees for 1 1/2 hours, until top is crusty brown. I work fast after shredding the potatoes lest they turn foul grey ... Keywords: Side, Kosher, Vegetarian, Easy, Potatoes, Dinner, Jewish, Passover, German ( RG1216 )

Russets are fine ... I don't weigh anything really, just 'eyeball' it ... if they don't seem large enough, add one or two more ... I know that potatoes absorb salt and, because I like things more salty, use a tsp ... sometimes adding more as I taste the raw mixture ... I know, not really a good idea ... One teaspoon won't be a problem I think ... Grandma just threw things together and measured very few things but for her baked goods .... she also never wrote a recipe down but could tell me orally ... ←

Absolutely! 5 large peeled potatoes 1 medium-sized onion (or even a large onion if I want a stronger flavor) 1/3 cup matza meal 1 tsp salt 1/4 tsp freshly ground pepper (or even white pepper) 2-3 eggs, beaten 2 Tbsp oil (or schmaltz) (optional: carrot and parsley can be chopped with the onion .. gives it some color) Wash and shred (in a food processor) the potatoes and chop the onion. Mix dry ingredients with eggs, potatoes, and onion. Mix everything together, and pour into a *2 qt oiled baking dish. Dot the top with oil. Bake with 375 degrees for 1 1/2 hours, until top is crusty brown. I work fast after shredding the potatoes lest they turn foul grey ... * now I line the baking dish with Reynolds Release foil for easy removal!!

Tina Wasserman article from the Washington Post:The Seder's Just the Start

Passover recipe just in from Rabbi Ribeye who is smoking turkeys and ducks for the holiday: Outstanding drizzled on smoked goose, duck, turkey, game, seared duck, tuna and other fish that are complemented by a fruity-piquant flavor. FIG-SANGRIA SAUCE 10 small dried Calmyrna figs, halved 2 cups sweet port (I use Kedem ...GG) juice of 2 navel oranges juice of 1 lime 1-2 tablespoons sugar fig balsamic and/or additional lime juice Poach figs in port until figs are soft and port is reduced by 1/4. Add orange and lime juices and puree ingredients together in blender. Return to saucepan. Add tablespoon sugar. Reduce until "stick to back of spoon" consistency. Taste and adjust, based on sweet/tartness of fruit: too piquant, add sugar; too sweet, add lime juice or splash of balsamic (a personal favorite); too thick, a little more port.

One of the myriad pleasures of retiring early .. more time to search and learn ... as my father often said of himself, "a veritable font of useless information" ... and he, sadly, didn't live long enough to experience the joys of Google ... but I am doing it on his behalf ...

Pam, have you seen this website? Canadian Kosher article

I taught in a Jewish Day School and the kitchen was, of course, kosher to the highest standards. The woman who set up the kitchen decided of her own volition to mark the big utensils with paint to show which were "meat" and "milk" .. needless to say, the inspection people were horrified that we were poisoning the children with lead-based paint ... so those were thrown out and new utensils were purchased ... more acceptable option ...

Actually, I found that doing the egg and grated onion, carrot, parsley mixture first and then the matzo meal, salt, pepper dry mixture, allows me to shred at the very last minute and pop it into the oven ...

Ahem ... take a look ... 5 large peeled potatoes 1 medium-sized onion (or even a large onion if I want a stronger flavor) 1/3 cup matza meal 1 tsp salt 1/4 tsp freshly ground pepper (or even white pepper) 2-3 eggs, beaten 2 Tbsp oil (or schmaltz) (optional: carrot and parsley can be chopped with the onion .. gives it some color) Wash and shred (in a food processor) the potatoes and chop the onion. Mix dry ingredients with eggs, potatoes, and onion. Mix everything together, and pour into a *2 qt oiled baking dish. Dot the top with oil. Bake with 375 degrees for 1 1/2 hours, until top is crusty brown. I work fast after shredding the potatoes lest they turn foul grey ... * now I line the baking dish with Reynolds Release foil for easy removal!!

Well said BC! I am old enough to remember both of these comedic chefs who both symbolized two extremes in culinary art ... the anal retentive chef made me laugh until tears came to my eyes .. which I blotted with a 100% Egyptian cotton handkerchief and then laundered carefully and ironed neatly, pleating it with care, placing it in my drawer at a right angle to my others of its ilk .. anal retentive GG ..