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Everything posted by Gifted Gourmet
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eG Foodblog: Pam R - I dare you to PASSOVER this one
Gifted Gourmet replied to a topic in Food Traditions & Culture
Good because they never stand still in my shopping cart! -
eG Foodblog: Pam R - I dare you to PASSOVER this one
Gifted Gourmet replied to a topic in Food Traditions & Culture
Up until now, I have been in complete shock that anyone would attempt such a Herculean task as blogging+kashrut explanations+observing Passover in the same time frame! I can do one maybe, but not all three, without feeling like the guy in the circus who keeps 25 plates spinning at the same time ... none too simple ... May you go from strength to strength as you tackle your blog, Pam! -
Absolutely, positively green with envy, Jason! And those BBQ shrimp with the buttermilk cornbread made me weak in the knees with sheer desire ...
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courtesy of Kashrut.com ...
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Lemon Posset looks great and simple but decidedly dairy ... can it be made parve? I know, this coming from me, the Anti-Substitute!
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Here you will find the collection of digests for a number of media which are located in the Southeastern states. (Some do require a free registration to access articles) This week's Southeast Forum Digest includes, in alphabetical order, by city . . . the Atlanta Journal-Constitution has a lead article on peas and pasta: Recipes this week include: Vegetable and Soba Noodle Bowl Spinach Fettuccine With Smoked Salmon and Sugar Snaps Pappardelle With Peas and Asparagus in Orange-Saffron Sauce Orzo With Fresh Peas and Mint Pesto Bow-tie Pasta With Peas and Prosciutto John Kessler's article this week Food for thought: How can farms, communities make better connection? This is one extremely interesting article!! access Atlanta from the AJC has a number of interesting articles but I was particularly intrigued by John Kessler's take on the hamburger: gets even better! read on .... Atlanta Creative Loafing very cool articles for the week include: * Prince of Monaco: Don Monaco's trattoria is an intimate oasis among Alpharetta's dining behemoths BY BILL ADDISON * Pork It Over: A visit to Carnitas Michoacan, plus first glimpse of Sampan Cafe BY CLIFF BOSTOCK * Chicken Soup for the Chinese Soul: It doesn't get any cheaper or better than Hong Kong BBQ BY CYNTHIA WONG * Mouthful: Soulful Pizza * No fuss, just Muss (& Turner) BY SUZANNE WRIGHT * Hung Like A Horseradish BY KIM O'DONNEL * Big Organic Daddy: Get to know Mendocino, mecca of organic winemaking BY TAYLOR EASON * South by Southwest: Georgia Grille's name may confuse, but the food brings contentment BY FLORENCE BYRD the Charleston Post & Courier has two articles of good reading: Food celeb Greek and Southern and the second article on delicious cakes for the Passover feast ... The Charlotte Observer has a plethora of cool articles, one of which is by our eGullet member, Kathleen Purvis: * Haute kitchens: Newly restyled Myers Park home is one of 8 featured in this weekend's Kitchen Ingredients tour. * KATHLEEN PURVIS: Queen City moves up on cooking shelf Charlotte Creative Loafing offers its readers: * Deen Of Cooking: Living it up with noted cuisine author by tricia childress Paula Deen will be in Charlotte signing her fourth cookbook, Paula Deen & Friends: Living It Up, Southern Style (with Martha Nesbit; Simon & Schuster; $25), at Sur La Table on Tuesday, April 19. * Wrap Artists: Roll with these tasty treats by tricia childress * It's a Whole New Ballgame: Non-traditional foods step up to the plate by linda vespa * Big Organic Daddy: Get to know Mendocino, mecca of organic winemaking by taylor eason Memphis Commercial Appeal has some really good articles worthy of your time: * Serve French chicken liver dish with red potatoes, salad * Melange gets a makeover * Sweet treat * Here are all kinds of Gooey Cake ideas * Granola bars this sweet definitely can tantalize * Cooks find mini uses for trusty, overlooked muffin pan * Soup worth cheese tribulation * Hankerin' for seafood gumbo 'n' grits with fried oysters? The Nashville Tennessean articles this week: * A snip of this, a pinch of that ... Cook up your own herb garden by shopping rows and rows at plant sale * You're in pot luck .... this article is all about pot roasts and has four delicious-looking recipes as well ... * In sync with the sun ... eating and the concept of chronobiotic nutrition ... * World on a (microwave) platter ... frozen ethnic foods ... The St. Petersburg Times, home of their food editor and raconteur, Janet Keeler this week: .. this woman knows my tastes so incredibly well! The Raleigh News & Observer has a number of interesting articles: * 'Eggs Carolyn' stumps the Food Guy: Food sleuth cannot find a special name for half-fry/half-poach technique * High on this hog: The Ossabaw has been called the "perfect pig." * A couple of Lucky recipes * Local eateries branching out: A number of North Carolina-based restaurants and chains open additional locations in the Triangle. Charlotte-based Firebirds Rocky Mountain Grill (www.firebirdsrestaurants.com) BBQ & Ribs Co. (www.bbqandribs.com) is slated to fire up the pits May 10 in Cary La Shish (www.lashishcafe.com) has sold so many kebabs and other Middle Eastern specialties in the two years .. will be called Jasmine Cafe ...(www.jasmincafe.com), a second Tyler's Tap Room & Restaurant (www.tylerstaproom.com) should be up and running in the renovated American Tobacco campus in Durham. * Pea salad helps boost fiber in your diet: Wouldn't it be wonderful if there were foods that could magically keep your arteries clear? * The Wine List: Each week, a Triangle wine shop recommends wines in three price ranges: under * Solace and splurging after Tax Day * 'Calorie Commando' gives some ammo To reduce calories (and fat) for healthier eating, Juan-Carlos Cruz .... Hope you will not only enjoy some of the myriad articles on all manner of food this week ... there are so many great ideas and recipes in this Digest each week! Have a great week .. if you observe the Jewish holiday of Passover, that will bring its own culinary delights at the end of this week ... See you next week .. same time, same place here on eGullet!
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If you are new here, there is a recipe for Katie Loeb's Sephardic charoset: click here! It is a winner!!
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I, of course, realized the error in terminology after it was posted ... pullet is what my butcher calls them when they are, in fact, stewing hens .. so I bought a big one, which may or may not fit into my big soup pot ... but I do love the boiled chicken when shredded and placed into the steaming soup with a matzo ball ...
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Just a quick question for you, Kokh Leffle, doesn't adding a parsnip and a rutabaga give the soup a slightly sweetish (not Swedish!) flavor ? Ever the purist, I love my soup clear (yes!!) but salty and chickeny ...
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The more I read of the posts on this thread, the more I think of a character on Saturday Night Live some years ago ... played exceptionally fastidiously by the late Phil Hartman, The Anal Retentive Chef: the transcript from one episode Anyone else a neatness freak?
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Los Gatos chef David Kinch best in the South Bay
Gifted Gourmet replied to a topic in California: Dining
Having enjoyed the pleasures of Manresa last year, and, having spent some time talking to David Kinch, I can personally attest to the veracity of the facts presented in this article: he is a phenomenon! The kitchen is amazing, the way in which food is prepared and presented, service is exceptional: he has put together something special indeed! -
Los Gatos chef David Kinch best in the South Bay
Gifted Gourmet posted a topic in California: Dining
article from Metroactive The article is entrancing and discusses the way in which Kinch has risen to his current pinnacle as best in Silicon Valley ... enjoy this delightful read! -
We do have a number of threads here on Passover, the soups, matzo brei, and the main one is some 15 pages long! ... this is a great help to us and a guide for the bewildered on how to prepare the consummate Seder meal .. for some, there are two nights of celebration at the beginning of the holiday ... some only observe one such night. So, because Passover for 2005 is only one week away now, my question is simply "Have you made your Passover Menu yet?" and "Will you share it?" Mine (currently) looks like this: Appetizers: Gravlax platter garnished with grape tomatoes, black olives, red onions Spring salad of escarole, radicchio, tomatoes, cucumbers, olives served with a garlicky, parslied wine vinaigrette Classic golden chicken soup with parslied fluffy matzo balls Veal breast stuffed with farfel, onion, celery, red pepper, sage and thyme, diced Polish sausage Potato Kugel, golden and custardy Roasted asparagus Mimosa Baby Carrots with Port & orange marmalade glaze Chocolate and fresh raspberry Mousse Cake and/or Caramel Butter Matzo Crunch (a la Marcy Goldman) Fresh sliced fruit plate: navel oranges, strawberries, green grapes Wine Chocolate truffles and candied fruit slices What will your menu look like?
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Foodie Penguin, what I am hoping for is more along the lines of :any best dish irrespective of regional cuisine and someplace that "got it just right" ... a dish that brought tears to your eyes as someone mentioned ... looks like The Wreck isn't going to "make the cut" on this topic ...
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Actually, Chris, I have some very large blue and white speckled pots from my husband's grandmother dating back to the early 1900's ... they are deep and huge and I use them only for my soup and matzo balls at Passover .. will get them out of my basement for next week's chicken soup prep! and I do think of her lovingly as I use them ... a nice, loving lady from Russia ...
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He consulted with a "higher authority" actually .. another Orthodox rabbi ... and, after talking to him, decided to skip the molasses part of salmon pastrami and return to his original appetizer of gravlax .... which I have decided as well ... Considering everything, for the eight days, it hardly seems worthwhile to introduce "possible" chametz into a cleaned Passover kitchen .. one has another 357 days left in the year to "experiment" to one's heart's desire! Thanks for your input, Jack!
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The Fowl of the South: Southern fried chicken
Gifted Gourmet replied to a topic in Southeast: Cooking & Baking
There is nothing so sweet as family memories ... which the flavors and tastes seem to "lock" into one's mind ... once again, Lan4Dawg, you have 'painted' us an image of southern living with your perfect use of words! -
answer courtesy of Rabbi Ribeye
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Aha! So the type of ethnic cuisine one is preparing dictates the need for using a mise en place? How say you? For example: Does an Indian meal need special efforts? Chinese cuisine necessitates extra care of ingredients? You get my drift ...
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Da Post on Da Sto on 4/14: egullet mentioned
Gifted Gourmet replied to a topic in D.C. & DelMarVa: Dining
click here for daDiscussion they refer to .... -
New, but related, question begging to be asked here: Are you a clean-as-you-go chef or do you do it all after the food is off to be cooked?
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This year, in a fit of ambition and the need to get rid of stuff early on, I find myself with virtually nothing left to serve .. pantry pretty empty and only some frozen meat in the freezer .. no bread, bagels, nothing and we still have a long time to eat! Oy! Buying chametz day by day ... still 10 more days ... Our synagogue is having a Chinese dinner for folks on the 22nd, Shabbat night, because no one will want to eat challah at home by then (day before Passover begins) ...
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Actually checked with Rabbi Ribeye on this since he also wanted to make the salmon pastrami for his second seder .. he is calling the O-U tomorrow on molasses ...
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Considering making salmon pastrami for Passover .. question for anyone who has some knowledge of this: molasses? is it Kosher l'Pesach??
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both convenient and disposable ... for spices, s&p