Gifted Gourmet

When one hears a distress cry for barbecue and the individual has one foot on the plane already, time is of the essence! Hope you enjoy the weekend with your friends and the barbecue as well, schmooty!

I beg to differ with you widely on this statement, budrichard. The people who have commented here are a knowledgeable, experienced group of experts in this field and I, for one, am always confounded by the depth of their opinions which, I believe, are well-grounded and solid. Many of these people are eGullet forum hosts in their respective areas of expertise.

Egg Substitutes

Because I enjoy all types of seafood, this is a place that has considerable variety: The Prawnbroker Restaurant and the other one I have enjoyed is: Channelmark Restaurant (their dinner menu)

the article from Slate Online and the results? Read her findings to see which features make for the "best of the best"! and note that spending more money on a slow cooker is no guarantee of top notch quality ...

a fascinating article on lobsters Don't know about you but I most certainly feel their pain!!

The Most Perfect Answer Yet!! and there are more for each nominated film!!

Million Dollar Baby Vegetables (oven roasted) Sideways wine selections Aviator ham (all of the actors were, you know!) Ray Soul Food assortment Shark steaks or, if you wish Shrek steaks

First Choice Barbecue Highly recommended!

this is the one I always use (scroll down to find it!) The incredibly delicious STAGE DELI’S CHEESE BLINTZES Enjoy!

Looks spectacular!

This place has been around for over twenty-five years and is quite popular. I was there some time ago and enjoyed it tremendously because it was within walking distance to my father-in-law's condo on the beach: Sea Watch read the reviews Ft. Lauderdale Dining Guide with numerous options

Hold on there! I see that you already have a couple of Dean & DeLuca stores in Charlotte and we have none in a big city like Atlanta ...

That it most certainly is! On my sweet noodle kugel, there is a top crust made from cornflakes, chopped nuts, cinnamon, sugar, and butter .. makes for a very nice "finish"!

Pareve cauliflower kugel from VJ website (Virtual Jerusalem) and, of course, contains neither milk nor meat ... but also not Pesachdik ... To make for Pesach, boil fresh cauliflower, drain, add salt and pepper, eggs, matzo meal, and either milk (if you like dairy) or pareve creamer ... basically simple!

Oh, I know that only too well, Swisskaese .. but the article piqued my curiosity and mentioned the US first ... so it gave me the idea initially and I went with that!

I shred the potatoes for my regular potato kugel because the taste remains more distinctive in the long shreds, as opposed to the grated potatoes. Haven't made a sweet potato kugel as of yet but I would think that grating the raw sweet potatoes first and then adding the remaining ingredients might be viable. I don't parboil nor do I use a ricer. Favorite kugels? Easy! The potato kugel when parve is necessary and a lukshen (noodle) kugel when dairy .. lots of sour cream, eggs, vanilla, sugar, and, of course, fine egg noodles! A hit for break-the-fast after Yom Kippur! Have also made Vidalia onion kugels (from nearby Vidalia, Georgia), carrot kugels, cauliflower kugels ...

article from the Miami Herald What are the ways and recipes that you use which make this pairing of fruit with meats successful?

article from the London Review of Books So, my question is this: Can you discern the various tastes in wine? Can you pick out things such as ‘wild, jammy, slightly risqué character’ in your wine glass?

With your soup cookbook having been published, I rather imagine that there are few, if any, of us who know more about 'goldene yoich' (chicken soup) than you do, Pamela! Betayavon = a good appetite, I think, if my failing Hebrew can be trusted any longer ...

and I presume that you will be willing to share the recipe, Senor Aidan?

We use our formal dining room for Friday night dinners (our Sabbath) and for all of the major holidays and when we have company. The rest of the time we eat in our big kitchen with the bay windows overlooking the backlawn and flower gardens.

Tonight we are serving: gravlax rolled around hearts of palm, garlicky dijon vinagrette on greens homemade chicken soup with glass vermicelli noodles Asian turkey cutlets with Peanut-Ginger Sauce recipe here Basmati rice fresh asparagus and an orange compote with cinnamon rugelach Shabbat Shalom, everyone!

I have to agree with you who say the choice is a very difficult one to make primarily because both countries have such a collection of their own gifts in making cheeses ... I prefer the French cheeses because I am partial to brie and Reblochon myself ...

Here you will find the collection of digests for a number of media which are located in the Southeastern states. This week's Southeast Forum Digest includes, in alphabetical order, by city . . . keeping in mind that much of the focus this week is Super Bowl cuisine ... an oxymoron, of course! The Atlanta Journal-Constitution offers readers the opportunity to mull over variations on chicken wings in anticipation of the coming Super Bowl on Sunday: Recipes: Sesame Wings With Cilantro Peanut Dipping Sauce Jamaican Jerk Chicken Wings Curried Hot Wings With Mango Yogurt Dipping Sauce Coca-Cola Glazed Wings BBQ Wings With Mama's BBQ Sauce Buffalo Chicken Wings With Blue Cheese Dressing access atlanta from the AJC reviews the grand old steakhouse which is greatly venerated by meat lovers from all around the country who visit Atlanta .. but wait a minute! It is the service which shines here: and then there is Atlanta Creative Loafing which has a plethora of great articles of interest: * Italian Stallions One take on an old debate: Alfredo's or Nino's? BY BILL ADDISON * Jamaican stylee BY T. LAGON * Pick a passable pack of peppers Peri-Peri opens, plus a return to Showtime and ATL dining news BY CLIFF BOSTOCK * Touchdown! Year of the Rooster Ribs BY KIM O'DONNEL * Elephant love BY LAYLA BELLOWS * Lebanese delight Cedars' buffet satisfies even a finicky father BY FLORENCE BYRD Charleston SC Post & Courier is also into Super Bowl in their featured articles this week: Did they say gas?? The Charlotte Observer has a superb article for those of you from South and North Carolina: An end to an appetizing adventure **Please note that this from Kathleen Purvis herself explains the article in greater detail: I wanted to point out my column was accompanying an excellent story by Debbie Moose, in which we asked her to be an outsider looking at Charlotte through its food. You should be able to see the full story at www.charlotte.com. Look under Living for last Wednesday's Food section. You can also finds links to the stories I wrote for the series Places & Plates, which included Durham/Chapel Hill, Raleigh, Greensboro, Asheville, Wilmington and Charleston. Many thanks to both you, Kathleen, and to Debbie Moose, for this article! Charlotte Creative Loafing has a number of interesting articles as well this week: * Cuts Like A Knife Otto Graham reveals intricacies of ownership by tricia childress * Cooking From A To Zebra Owner-chef spells out career trajectory by jana k. nordstrand * Experience the salad days by tricia childress * An Overflowing Super Bowl Snacks score during the big game by linda vespa * South America: Argentina Shares the Love by taylor eason Memphis Commercial Appeal articles include: * Pomelo, Radish and Spinach Salad * Quick Chinese Martin Yan understands our problem and he feels our pain. * Old-fashioned juicer puts squeeze on competition * Lemongrass Chicken is star of Lean Cuisine Spa dishes * Bierocks simplified with crescent rolls * Relax and make veal stew together The Nashville Tennessean has a number of fine articles this week: • Cooking for one or two: Tiny portions or big batches? • Bake up a batch for just two? • Mardi party • Food and drink gone bad: the year's worst new products • Jazzed about seafood • Napa Valley brings its taste to Nashville The Orlando Sentinel Heather McPherson's column this week is also Super Bowl oriented: The St. Petersburg Times has a number of delightful articles on this month's big events: * Special events and food tastings * Love in any language ... by Janet Keeler * Low fat Fried chicken gets a makeover * Super Bowl parties A championship game plan Score points at your Super Bowl party by ripping a page from the slow cooker playbook. * Taster's choice SpongeBob snacks are fruity fun * To market Bounty awaits those planning Feb. feasts * Uncorked Wizards of Oz Australian vintners make make magic down under as their inventive and creative wines The Raleigh News & Observer is full of great articles of interest as well: * Beefy, cheesy excess * Black bean soup for a wintry day Sometimes a warming bowl of soup on a cold day is the best way to chase the chills. * Patrick's Shrimp and Grits Patrick's in Durham serves Southern-accented contemporary American cuisine. * Jewish deli? That's a lox to ask Variations on the deli theme have been popping up all over the map. * The Wine List Each week, a Triangle wine shop recommends wines in three price ranges: under $10, $10 to $20 and more than $20. So, hope you have a great week of cooking, eating, and, yes, enjoying the pleasures of the Super Bowl ... Heaven knows, this week's SE Digest has certainly given many of you some great ideas as well as recipes!