Gifted Gourmet

Oops, sorry .. how do they say it today? My bad...

my standard Mac and Cheese is here by Alton Brown! I love this recipe and make it frequently! and I do opt for his technique with the leftovers: Fried mac and Cheese!!

Firstly, rjwong, welcome to eGullet! and I believe that I would put the category of Jamaican/Carribean cuisine into Hispanic more than any other type ...

Welcome to this Shabbos preparation thread and to eGullet, gestalt! We are here to offer advice and comfort in all things Shabbosdik! Yes, fish is difficult to 'hold' for dinner when it comes earlier in the evenings of winter ... dairy dishes like lasagna hold up, obviously ... casseroles as well ... dietary issues allow for any meats at all? level of observance also a factor ... can you heat or reheat after candles are lit? more suggestions will follow ...

Let the stampede begin and may the most voracious win!

press release from The Info-Shop.com 2004/11/24 Have you found that you are shifting your food options to more Hispanic type selections? What is your very favorite Hispanic food? Your opinion on this ...

and where exactly might I post my resume for this type of position? I am more than highly qualified ... and think I'd be definite asset to a company employing such individuals ... potential for growth? enormous! will even relocate! are there any fringe benefits besides the food??

Top food trends for 2005 Productscan Online says that “all things healthy” are trendy and also predicts the following top ten trends for 2005 Oh, yes, tortillas are very "in" right now!

What, no picture of the lobster tail, Jack? I so long for your photos!! they are akin to actually eating whatever is being served ...

Have taken your advice for our anniversary dinner, therese, and made reservations for a weekday night .. simple and without any effort .. looking forward to the experience! quite an elegant menu ... Thanks!

Ned, you made Tap Tap sound so incredibly appealing that I just had to do a little Googling on my own to 'complete the experience'! And then I read this ... and those pictures were wonderfully colorful and .. and ... Thanks, Ned, for the 'lead'!!

this thread discusses the colors, shapes of plates which is rather related to this topic ...

and this combo comes with a coupon for one free angioplasty, no??

a quick down-and-dirty definition might include the synonyms bona fide, genuine, real, true, undoubted, unquestionable .... used in the context in which I did in the food trends thread? Authentic Italian cuisine as opposed to American-Italian cuisine ... that was all I meant, chrisamirault ... nothing either fancy nor convoluted ... Mario and Lidia versus Chef Boyardee ...

From off of the top of my head, and after doing some reading on this particular subject recently, I see these food trends developing: *sustainable seafood development ... there is a very real concern that the world's seafood supplies are running out due to overfishing *raw organic foods preferred more and more *low sugar or no sugar products *more tofu products being developed *a genetics-influenced future could find consumers much more concerned about the specific health positives of foods, not simply the negatives (cancer, hypertension, etc.) *much greater emphasis on “real” health benefits, especially fortified waters and energy drinks *kid-targeted water, juice and milk drinks *even greater use of liquid meal replacements *and then I just read this about people's desire for authenticity: Why settle for Velveeta?

If I really want to go whole hog: sauteed garlic, onions, parboiled broccoli, grated jack and very sharp grated cheddar cheese, sour cream, butter, and freshly ground black pepper .... hopefully, not too much to obscure the true potato flavor ... If I want something quite elegant: Boursin or another garlic-herb soft cheese, smoked salmon, a dollop of caviar & sour cream .. divine yet decadently rich ...

They certainly do have a very similar dish with a gold border right here!

a very good place to begin ... and I will check out the hurricane damage to that specific area momentarily ...

I have eaten and cooked with andiesenji's homemade crystallized ginger and I can testify that she does know a great deal about the subject! I use it in so many different recipes ... and have been known to pull it out just to nibble on ... a public and very vibrant thanks to you here, Andie!

a bit more discussion on maitre d's ... The thread includes some hilarious, yet "on target" comments, by Abbe who wrote a book recently about her experiences as a Maitre d' ... The book, PX This and then this I particularly enjoyed:

gourmetsleuth.com? A very interesting page!

From Marion Brown's "The Southern Cook Book" (1951), some recipes for the following cakes, which purport to be Southern: Lane Cake Robert E. Lee Cake Lady Baltimore Cake Sally White Cake Jennie Benedict's Rum Cake Williamsburg Orange Wine Cake Tennessee Jam Cake Georgia Pecan Whiskey Cake Kentucky Pecan Bourbon Cake Tarboro Tipsy Cake Southern Hot Milk Cake Red Velvet Cake, of course ... and my favorite: Hummingbird Cake ... Not a pie among, them, Bill, nary a one ...

only if she keeps kosher ...

Okay, let's go with the kosher home stuff ... Everyday meat dishes are a white Corelle with white on white tulips ... can't recall the name of the pattern .. Lenox China's Solitaire is my fancy meat set of dishes .. which goes with Towle El Grandee Silver for formal dining occasions. Everyday/nicer dairy dishes are all clear glass ... don't know that there is a particular brand actually ... glass can be used for either milk or meat meals so it seemed a logical choice. Passover meat plates are white by Johnson Brothers, I think .. I only see them eight days each year ... more glass again for Passover dairy ... Thanksgiving meat plates are by Noritake .. an autumnal pattern given to us by an aunt .. very festive ...

I really find the title of this thread to be quite misleading And, of course, they have admitted to nothing, with the possible exception of making a great deal of money on the programs they offer .. and they will continue to offer what the paying customers wish for ... as will the advertisers .. just the way the marketplace acts ...