Gifted Gourmet

Interesting article which reminded me of the article which started this thread recently: often-finicky eating habits of Japanese consumers, creating problems on a global scale There is even a reference to it in this article ....

When it comes to chicken, the outer two joints of the wings are especially rich in collagen, which breaks down into gelatin ...I usually use only the skin and boned carcass for broth. It is the collagen which actually causes the gelling. The collagen is in the connective tissues, bone joints, and in the marrow. It is recommended that the bones be cracked to extract the valuable nutrients from inside. The combination of collagen, and inner bone nutrients from the marrow, add both flavor and nutritional value to the soup. Or you can just stay with those chicken feet ...

Here in Atlanta, the ones mentioned most often, and which are both well-respected old favorites, The Colonnade ... from Atlanta Creative Loafing and the now famous Mary Mac's Tearoom: from Holly Eats Similarly, these also share the spotlight: Son's Place: Busy Bee Cafe:

Vendue Inn is an excellent choice! Right downtown and convenient to everything ... shops lining the streets in that vicinity .. restaurants for a quick bite or long meal since breakfast lasts only just so long ... Vendue Inn is just lovely .. very romantic and elegant!

click here for the entire website ...

Actually, I have enjoyed Passover more and more with the extreme volume of new foods introduced yearly ... I still enjoy the things that I make for Passover because it only happens once a year and I never make them after those eight days. I use my special heavy blue and white speckled Passover pots and pans from my husband's grandmother and that alone makes the entire process almost pleasurable .. sort of ... still lots of work ... The only thing I dislike about Passover is that we don't eat in restaurants for those eight days ... But, as for missing things from my youth? My parents did nothing about the holiday when I grew up and we ate ham sandwiches with great abandon ... of course, we were Reform Jews and thought that was just fine!

Food Tutor, The photographs are marvelous! The one, or two items, that I would love to have you elaborate upon were the Kobe beef and Sunomono: Tosazu vinegar sauce with Hokki clam, mackerel rolled with ginger, scallion, sesame, shiso, pickled burdock. Fresh water eel, cucumber and wakame. Were they as delicious as they appear here? For those alone, I would definitely try Soto's special menu!

With such detailed accolades from jaypm, it seems impossible not to try Soto's newest offering of this intricate, well-conceived menu. Thanks for your beautifully written post on your meal there, Jay!

Precisely. With egullet as your dining partner! ← I would be too self conscious eating with eGullet as a dining partner ... too anxious and afraid of hearing "you mean you actually made THAT for dinner?" or, worse yet, "couldn't you have made something a bit more imaginative, for heaven's sakes?"

Can you tell us where your most comfortable place to eat is? Kitchen? Over the sink? Dining room? Den? Car? Outside your house? Perhaps a deck, patio? Care to share?

After reading Ned's excellent post on Soto, I went to look for some recent information on the chef and found this article: article from Atlanta's Finest Dining John Kessler of the AJC raves as well ...

This is what I do and it is originally from Alton Brown: 6 medium beets, cleaned with 1-inch stem remaining 2 large shallots, peeled 2 sprigs rosemary 2 teaspoons olive oil a bit of salt and pepper (or skip the rosemary and add some julienned citrus peel) Preheat oven to 400 degrees F. In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40-60 minutes. When done, skins should slip off easily. Slice, cube, whatever, and enjoy!

It appears that the dilemma over finding tasty candy for Passover may have found something new .... this stuff, according to their press, is a cut above the usual: Sweethearts Three in Massachusetts article on those kosher ring jells, etc. amen, indeed amen! Bissingers Candy for Passover .. just in: certifed kosher and parve as well!

article from Slate Online Do you favor unrefined or refined grains in your cooking? Have examples of some recipes which use one or the other? Do you enjoy eating and/or cooking with whole grains? Do you do it for health reasons or simply enjoy the taste and textures?

Fair to say that eGullet is a confidence-builder, even to the knowledgeable cook?

As to kashering your microwave for Passover: clean the inside thoroughly and do not use the microwave for 24 complete hours. Then, fill a large container with water and bring to a boil. The glass tray cannot be kashered, is the way my rabbi told me to prepare for the holiday .. so I do, yearly. Walls do not absorb heat in the microwave since the heat is in the food itself, unlike a regular oven ... or so I am told ... Plastic is yet another debatable issue .. surfaces are permeable, so I have always been told, and not to try to kasher plastic .. so I buy new plastic stuff and keep it locked away in a cabinet until Passover ...

See why I have separate Passover ice cream makers and food processors and ... lots of items used for only those eight days .. but so worthwhile!

For real! this is why Bloviatrix is so happy to be going to a kosher l'Pesach hotel! so, one can have a second set of these kept only for Pesach .. or, simply not use them for the eight days .. some of us don't even use our regular dishwashers ...

Ah, yes, I remember this so well ... from last Pesach ...

I'm making my first seder this year and I would love a tried and true recipe for matzah farfel muffins! JFLinLA, would you be so kind as to give me a hint how to make them? I'm not looking for anything with raisins or fruit in them, but something more of a savory farfel muffin. Thanks! ← How about this? It is not sweet at all: the farfel muffins .. enjoy!

This is a list of the family-friendly restaurants in Greenville, South Carolina: click for Greenville Online restaurants There are many different options available .... 45 of them actually!!

Unless I miss my guess here, this recipe looks like it would yield something akin to the Green's Chocolate Babka which you described and which I myself frequently buy for dessert: click here for the Epicurean recipe for the babka

I love Delia Smith's Braised Celery

Not a rant at all but an echo of Dr. Phil ... rudeness is something I am unable to tolerate ...

Celery: low in calories, crispiness good for the soul, versatile in uses, pretty when stuffed (unlike me!!), adds such great taste when used in salads ... I do enjoy celery in all of its forms ... Thanks for asking!