Gifted Gourmet

Gee, Pan, it's not like I was making Alpo here ... Shabbat shalom to you and yours as well, Pan!

Because we were out for Thanksgiving dinner yesterday, I decided that we would have our own mini-Shabbos-post Thanksgiving dinner at home ... my husband who could not eat the turkey yesterday since it was not kosher, will have his meat done with my love and affection (do not interpret this in any other context, please!!) ... and made by the only person who knows his tastes, wishes, expectations ... Tonight's dinner: Challah and wine for kiddush My homemade gravlax on mini rye breads with a dill-honey-mustard sauce (see Marcus Samuelsson's recipe from Aquavit) Lentil soup with kosher Polish sausages Green salad with a Dijon vinaigrette Turkey breast roasted over my cornbread, celery, onion, sausage stuffing Yams in bourbon and parve "butter", honey glazed Golden acorn squash roasted and filled with port wine and cranberry compote (using citrus peels and Granny Smith apples) Pumpkin pie with brandied parve "whipped cream" and it must have struck him as being somewhat festive because he put out our Lenox "Autumn" china and a lovely tablecloth .. and bought some lovely fall flowers ...

Angela, "educating" people in better cooking is a time-consuming process but entirely worthwhile ... I would consider making some of my own personal favorites and then some of their tried-and-true items for the comfort factor... This isn't going to happen without effort and patience on your part but then this will be in your home and you have a bit more 'leverage' on what and how you prepare the food ...

I recall a piece I heard some time back on NPR on cellphone use and, how in Italy, the cars of the train were so loud with all of the people on cell phones shouting over each other, that the rail line had designated cars which were completely cell phone free .. simply quiet and restful for tired commuters ...

not I .. I think it is such a "hot button" issue, that there will be even more discussion on this ...

Slam dunk, Stone! Actually, it is an Epicurious recipe which means that there will be discussion and multiple comments which one must read for "clues" to various issues .. and so here are the comments, many of which confirm the runny icing issue: the comments section from this recipe ... Making it in a 9 X 13 pan resolves the problem of where the icing can escape from ... Thanks, Dudette

I have never used a syrup, nor have I seen anyone who has done so successfully, in a recipe for cream cheese icing .. perhaps just a teaspoon of vanilla or even maple extract might help to avert the cream cheese frosting 'avalanche'?

I have seen the most ill-mannered behavior of using cellphones to interrupt worship services, symphony concerts, and even a funeral. How is it possible that we as a society have found a new form to announce to the immediate world, "hey, I am so very essential and vital that I must be in touch 24/7." I understood this if one was a physician but now it seems it is everyone, everywhere, all the time ... I always saw cellphones as something of a pretension, and the use of them in a social context, in this case dining out, as yet another form of rudeness. History buffs of restaurant behavior: How did people manage to show their inconsiderate behavior BC (before cellphones) in a restaurant setting? Surely they didn't become rude overnight ... cellphones in restaurants thread ... in case you want even more on this...

Giving Thanksgiving a Jewish Flavor This article seems perfect for this topic, Mamster! A marvelous article indeed! and then just today one more perfect article for this topic: NYT article

This thread is in answer to a post here, from Hi, I'll be your waiter and has been posed by the one and only Daniel Rogov .... who said the following, knowing full well that having thrown down the proverbial 'gauntlet' of his challenge, I would pick it up: And so we shall begin to discuss the issue of is the customer always right? Although this topic has been explored from time to time, the introduction of it is intended to stimulate some interesting, if sometimes provocative, discourse based upon our own interactions with customers ... either as a restaurant owner, chef, server, or in whatever capacity you have been able to interact with them ... The floor is now open to any and all pertinent, possibly impertinent, discussion ...

and when the police arrive, unannounced, will you plead "we are only smokin' crane" ??

perhaps this one?

related new thread on kosher fish in sushi ... if you are enjoying this topic, please be sure to check this as well ... to continue the marine life drift ....

Cuisinart Kitchen Aid is also a good idea ...

which was exactly what I was attempting to convey right here ...

the website as requested .. for the writing, just click on John's column ... true, pure, talent will out ... see what you think ...

Thank you for saying this, KatieM! It sure sounded terrific to me to use a bourbon with these sweet candied yams .. what could possibly be bad here??

Even though I am not a rabbi, I did stay at a Holiday Inn Express last night ... I would think that whenever possible, a kosher fish merchant doesn't handle any shellfish, or sell any .. but that is under optimal conditions, I presume ... the fish here in our local Kroger (Atlanta) is labeled with a sticker on a sealed package which indicates that it is supervised by the Atlanta Kashruth Commision (AKC) and has the telltale peach as its logo ... information on Atlanta Kashruth Commission even better explanation here!

Are waitstaff you don't know showing you pictures of their children? ← I think from the overall drift of handmc's post that the point was to overstate the case to make a point .. familiarity ain't necessary nor even desirable if you are interested in the dining experience in and of itself ....

I have to admit it, handmc, that you have actually said this entire thing even more interestingly than I ever could, albeit tongue-planted-firmly-in-cheek ... and I love the term "presumptuous intrusion" which sums up the pepper grinding thing beautifully!

The dietary laws of kashruth have nothing to do specifically with permitting healthy versus not healthy ingredients .. rather, they are set by specific commandments, rules, laws ... animals which are permitted, are not inherently either heathy or unhealthy .... it is simply the way it is ... for example, chicken can be kosher if properly slaughtered and salted to remove the blood but if one eats only the fat from this chicken (schmaltz), then it is not healthy, whereas a skinless breast of the very same fowl is much healthier .. see? if it seems ironic to you, then consider my lifestyle in which I have a kosher kitchen and know all of the rules .. and still find them mystifying ... often even annoying ... and now for some clarification of the term "glatt kosher":

Never am I able to hear someone in a restaurant say this line without visualizing the exact same scene by the multitalented Feldman! Classic! Thanks for the memories and proper attribution, Marlene! back to the topic at hand .... sorry for the petite digression ...

John R. Hendrie, CEO Hospitality Performance, Inc. sounds like he is not only a curmudgeon and CEO, but knows the business quite well!

Yeah, eggs will glue pretty much anything together .. your concept sounds appetizing: combining the heat and sweetness with the lightness of the marshmallow! I'll bite! Actually, unfried, it might make an interesting kugel ...

Welcome to the Southeast Forum, Tonyy13! We are pleased to have your comments and considerations on the Orlando food scene ... and look forward to hearing much more from you as you become more familiar with the area ... please don't be shy! We all, ultimately, benefit from others' perceptions ... I spent many years long ago growing up in Orlando but, at that time, there was no Disney at all .. Orlando was a sleepy southern town .. certainly no longer the case whatsoever! The Southeast Forum has some threads on Orlando specifically ... but we certainly need to hear more! Orlando Sentinel article on Machon Lots of specifics and highly informative article ...