Gifted Gourmet

article by Timothy C. Davis in CSMonitor Have you ever had this dish? If so, what were your impressions? Did you try it a second time? If you avoided it, what was your reason?

Radish greens soup

Tonight's Shabbos dinner: chicken soup with matzo balls gefilte fish salad with golden beets, orange-dried cranberries, mandarin oranges, and glazed pecans .. dressed with red currant vinegar and walnut oil Roast Beef with potatoes and carrots Cranberry stuffed acorn squash Yellow cake and coffee

James Martin's Chocolate Ginger Cheesecake Toffee and stem ginger sauce Poached pears with red wine and ginger sauce Stem ginger cake See? One can never have too much excess ginger, Richard! Enjoy yours!

some great ideas .. and a lot of them! Since you need the fondue pot ASAP, try a Target or some such .. should be no problem ... enjoy!!

Tony, You will no doubt want to read the thread on "what do YOU personally expect of a chef?, a spark?wit? increasing one' s delights? " from a while ago ... the chef thread

← Listen, just yesterday I found a ritzy Malassol caviar online which serves two people (not hungry!) for $680! Better they should taste the pristine purity of the salmon/cheese mixture unfettered by fish eggs ...

Ethnic cuisines with their own ethnic breath mints? A new source of revenue for someone creative!

Like the stinky cheeses and a bit of lutefisk?? Good news! In cyber space, bad breath not an issue!!

Slate Magazine article on breath mints... circa 2001 ... Caribou Coffee Peppermint Hoof Mints™

Delia Online Recipes for: * Preserved Ginger Cake with Lemon Icing * Ginger Ice Cream * Rhubarb Yoghurt Fool * Chicken Breasts with Stem Ginger Sauce

So we have found on many an occasion here at eGullet! Thanks for chiming in!

Northern Products has all types of salted dried fish!

Not even expensive! Think someplace like Pier One .. or even a black glass plate will make it look tres chic and very expensive ... which is the idea, no??

And quite a perceptive one at that! Thanks for the post on Orlando and for being a "positivist" in a far-too-cynical world!

I serve it on a glossy black square tray/platter which sets off the pink and white with flecks of green onions and the topping of a tiny dab of caviar? Exquisite! The secret being that the fat content of the cheese and lox gives it a decadently creamy mouthfeel ... Heaven, I'm in heaven, and my heart beats so that I can hardly speak ... sorry for the excessively sentimental lyrics but, hey, this is quite a sensual experience .. to me ...

Perfect pairing? Altoids Cinnamon mints with an oniony, mayonnaisey Whopper!!

article from Slate Magazine Top Nog Which eggnog is best?By Dan Crane Go ahead, I know you are positively dying to read this!!

is what she is after apparently so I doubt that Jewish chopped liver will suffice ...

So, to ease your anxiety and restore your peace of mind, simply select one of these recipes and smile as you present it .. after all, only you know what you had in mind, no one else need know the 'details" ... Enjoy the party and the pleasures of their friendship!

I have made this with great success, Jaymes, and I made it with a Boursin filling, thus cutting out a step, and then added freshly chopped scallions before rolling up .. it was really amazing, as you so correctly note! Simple yet elegant, looking like a million times more work than the reality dictated ...

article on the same idea ...

Lutefisk recipe ... a bit of Christmas seasonal lutefisk humor ...

One of my close friends has made this with excellent results: Terrine de foies de volaille, a very fancy version of chicken liver pate ... shouldn't you be shopping for ingredients shortly?

Two things, if I might, Bill_H: (a) Welcome to the Southeast Forum of eGullet! I, no, we, look forward with considerable anticipation to your postings within this, and any other eG forum here, if your initial post is any indication!! (b) There are no "lapsed topics" here .. only lapses in judgement and, even occasionally, interest by people who read this forum ... It is highly recommended that older posts be resurrected to meet the growing levels of learning available to both our newer and older members ... chime in at any free hour of the day! Again, welcome!