Gifted Gourmet

No, because I don't even use that brand ... not shilling, believe me!

As a matter of fact, after the tea was put into the infuser, the server did shake it vigorously to compress the leaves ...

Last week: our Ritz Carleton anniversary dinner The tea 'service' was a glass pot with a glass infuser (you know this one) ... my husband, a tea connoisseur (see above), asked whether or not the tea leaves were being compacted, compressed by using this option ... apparently they had not considered this a concern ..

I assume that this will spawn a discussion of either Tupperware or others of that ilk ...

Strength of the tea depends upon your individual taste ... most people use one teaspoon per cup + one for the pot as a measurement ... Some people put the the strainer over the indivual cup .. had this done at Fortnum & Mason in London... lovely touch ... My husband who is our home tea connoisseur, reads and quotes from this book frequently: The Agony of the Leaves : The Ecstasy of My Life with Tea by Helen Gustafson.

I see nothing wrong in your assumption! In my house, chocolate cake is considered a vegetable ...

This can be done quite fastidiously, participants willing ... but not likely ... Cialis Cafe (for whenever you feel in the mood .. open 36 hours)

Eschewing the scatological references, there might be such crowd pleasers as: Caribou Fat Cafe (which would inevitably draw the ire/law suits of Caribou Coffee..) Donner Party Cafe Al Dente Phlegm Diner and Brewpub Of course, there are a few actual places which have chosen some unusual names and their locations: Ghetto Gourmet in Oakland, California Cabbages and Condoms near Chiang Rai, Thailand Lizzie Borden Bed and Breakfast, Massachusetts

You did but I am not buying that for one single moment!! Expand your repertoire all you wish .. but with this caveat: only if you share the details with your fellow eGulletarians ...

Kashruth Magazine 2001

a rabbi addresses the issue of fish gelatin The answer appears to be collagen .. Estee Lauder knew about this stuff before gefilte fish was invented .. or maybe Botox is more likely ...

Good reading and the details seem highly questionable at best from the standpoint of proper kashrut ... this is, after all, a vegan website and not an Orthodox Jewish authority ... for the true answers, it would be necessary to check out the ones run by kashrut.com, and the OU, etc . I should have read that site much more closely though ... Wow, you are so right! a complicated, yet thorough, appraisal of kosher gelatin from a reliable authority ...

perfect for this thread! The last is positively archaic ... now one calls a lawyer!

Now I remember!!

High expectations are the key to everything --Sam Walton which is why you had a riot on your hands ... or the more dramatic: "Nu, so you're sick. Why should we suffer?"

Of course not, but it was so tempting just to try ... Let 'er rip!

Ah! precisely what a signature dish implies: your indelible personal 'imprint' upon the dish! Thanks, snowangel!

Thanks for the 'vote of confidence' here! I like the question because it is open-ended and invites you to do a bit of personal introspection and 'brainstorming' to evaluate which dish works best for you ... and when you break down your answer by season or by which course, you can really see quite clearly how you plan your meals .. is one signature item per course what makes a meal complete and inspiring? maybe each course requires a signature item? up to anyone who wishes to share their answers ... anxiously anticipating some highly interesting answers on this!

The scenario: I am coming to your home for the very first time and have an interest in gourmet cooking and dining. What is your own personal signature dish that you would offer to me? The ultimate and very best of your repertoire! Pick just one, please, although I know that there are many!

ah, the demon sulphur ... try cooking the hard boiled eggs a little less .. see if that helps ...

REALLY wish I had known that sooner, GG!!! Any reason I couldn't add it tomorrow? ← Nope! Just place the bunch of washed watercress on the heated soup and let it sit for 2-3 minutes (to maintain the color), then puree all ingredients ... so pretty!! and the watercress adds a slightly peppery touch! Enjoy!

this might be a good place to begin Because I have had a kosher kitchen for many years, I have watched the way in which gelatin substitutes have evolved and become more reliable .. initially, my gelatin molds collapsed upon plating .. very depressing and distressing! But that was long ago and now many options exist! more information

Pure potato soup needs some watercress thrown in for the last 2 minutes ... on top of the soup, then pureed into tiny bright green flecks and then the cream mentioned above ... my favorite and signature dish!

and I can't wait to get to Durham period, Tony! I think that the food in that area is something I need to check out .. I have heard so much about it ... and read their online papers for the SE Digest.