Gifted Gourmet

article on service etiquette Do you ever feel that you are being put on the spot? Do any of the comments in this article sound like something you have thought while dining out? Does your server offer you ground pepper before you have a chance to taste your entree? Does your server check on your meal, but unobtrusively? Opinions on this interesting article??

First, blend the cream cheese with a bit of lemon juice until fluffy .. fold in the salmon eggs gently! top with a dollop of the eggs and leave the top slightly off center ... no crushed caviar that way!

For making mayonnaise and smoothies ...vinaigrettes as well ...

A bazillion cool tea sandwich ideas here from none other than Daniel Rogov ... Among my own personal favorites: Smoked salmon with cream cheese and scallion greens Roquefort cheese blended with butter and cream cheese. Anchovy fillets, chopped very finely, blended with cream cheese Red caviar (salmon eggs) mixed together with lemon juice and cream cheese

I absolutely love challah torn up in small chunks and dunked in my chicken soup, bloviatrix ... it is God's purpose for challah!

I have been using the puff pastry sheets made by Pepperidge Farms for some years now and they work wonderfully! The newer ones with butter sound sensational though! much more than Tarte Tatin ...

biscotti into coffee .. pretzels into sour cream .... cookies (shortbread) into milk ... mmmmm....

For Tryska, an old, cherished friend on Thanksgiving: Candied Yams Southern Style with Bourbon Candied Yams .. yet another variation Candied Yams: a collection to choose from Hope you find one or more of these to your liking!

Fifi, right on on your picking a piece of lovely looking roast only to find out later that it was beyond your control ... still, Milt, I would reduce the 'gravy' at the end of the cooking and slice the roast into that and reheat for it to gather more flavor (I do this with a brisket) .. and amen to the extra garlic and onions .. fixes everything ...

Actually, for those of us who must use a kosher turkey (and your experience may well be atypical on that particular bird), I do not brine and find that there is enough salt 'residue' in the TT (turkey tissues) to provide a succulent repast ...

Nope, not kashering for anyone ... ask your sister about the whys and wherefores of kashering a fowl (to remove blood) .. whereas brining is supposed to add juiciness and a bit of saltiness ... ostensibly already present in a kosher turkey ...

and, I assume, this is the photo of your own personal tribute to mise en place? If so, it is very cool, lambfries! Glad you got to meet Tony Bourdain you know, in the flesh, so to speak ...

I spent a week in Paris not too long ago and used the Knopf Guide and a Frommer with much pleasure ... we did find many places closed right after Christmas that year but somehow found something decent to eat ...

Looks terrifically enticing! Jason, is this the place that inspired you to start a thread on "Is there any good quality kosher mozzarella?" ... beautiful choices on their menu as well ... all this and kosher! Omain!

the general response here .. appears to indicate that brining is a virtue ... more brining discussion here Dave the Cook seems to enjoy the pleasures of brining ... yet our recent Q & A with Harold McGee indicated that he is not in favor of the brining process ...

Don Rocks is on eG's payroll in the job category of "Oracle in Residence" and you have "outed" him ...

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 . . . The emphasis is, of course, almost entirely focused upon Thanksgiving in all of the media covered here! And that is a good thing indeed! The Atlanta Journal-Constitution serves up their Thanksgiving repast in an article There's something for everyone to do when bringing annual feast to the table : There are actually several stories of people who have arrived at their own traditions for this holiday .. interesting collection indeed! Recipes this week: Sweet Potato Casserole With Brown-Sugar Pecan Topping Chevre, Asparagus and Prosciutto Souffle Super Veggie Salad Luna's Garlic-Rosemary Turkey With Mushroom Gravy Corn Bread-Pecan Dressing Creamed Spinach-Caramelized Onion Casserole Cranberry-Pear Chutney Apple-Cranberry Caramel Pie Atlanta Creative Loafing has their own take on the holiday in the form of:Straight turkey talk: CL's slightly irreverent but wholly helpful 8-day guide to getting Thanksgiving dinner on the table Birmingham, AL, News A family Thanksgiving It's all in the family for Michael Glenn, as several generations prepare feasts for others Now this is one meal I would have loved to see and taste! Charleston Post & Courier has a superb opening article: Simple, easy-to-prepare dishes won't tax the cook or compete with the main attraction BY NATHALIE DUPREE : Natalie Dupree's recipes include: Roasted Vegetables Barley "Risotto" With Mushrooms Broccoli with Roasted Garlic Butter Scalloped Yams With Praline Topping Turnips and Red Peppers Hot Curried Dried Fruit and anything from Natalie Dupree, I treat with the utmost reverence .. she is truly the doyenne of Southern cooking: She lives in Charleston, is the former director of Rich's Cooking School in Atlanta, the author of eight cookbooks, including "Nathalie Dupree's Comfortable Entertaining." The Charlotte Observer articles include: * Turkey-day countdown.... The Essential guide to Thanksgiving has everything for a flawless meal. * BASICS Turkey 101 | Recipes | Help? *TOOLS: Shopping List | Table setting *IDEAS Recipe classics | Holiday dieting *WINE | Go for fruity for holidays Charlotte Creative Loafing articles for this week include: * Charlotte Cooks Chef's Choice courses at JWU take the cake by tricia childress * Cutting Edge Southern writer John T. Edge explores America's foods by bill addison * Liquid Offerings Wine for the birds by tricia childress * Corn Cob Hype It's more than decor by linda vespa Memphis Commercial Appeal has some good reading this week: * The Forum delivers, but some of the vendors fling up an air ball * Try a pinot noir with turkey dinner * Fall's root vegetables take starring role in soup * Baby food makes carrot cake moister * Frozen turkey a no-brainer The Nashville Tennessean has some fine articles on this holiday as well: A traditional Thanksgiving, give or take, is the lead article here: The Orlando Sentinel has a piece on cranberries, which is seasonally appropriate, by Heather McPherson .... some new suggestions as well: The Raleigh News & Observer offers more than the usual turkey and stuffing items this week .. a welcome addition! * Pack a peck of picadillo * Beginning traditions Newlywed learns to prepare holiday meal with all the trimmings -- just for two. * A final round of fair fare The last winning recipe comes from Monique May of Raleigh. * The Wine List Each week, a Triangle wine shop recommends wines in three price ranges: under $10, $10 to $20 and more than $20. * Heaven on earth with an eggplant slice Eggplant Paradise is one of Sage restaurant's most popular offerings. A very happy, healthy, memory-filled, Thanksgiving for you eGulleters, and even more specifically, for those of you who read this Southeast Forum Digest each and every week! Please be sure to check the eGullet Southern Food Culture Forum for some terrific ideas as well!

You should have seen the original!

Not long winded at all, handmc ... quite to the contrary .. you know exactly what you are talking about and I, for one, am truly in awe of your knowledge. Thank you for joining in on this thread! and, more importantly, for allowing us a glimpse of reality ...

Please don't be so very quick to dismiss Schlosser and his writing ...At the time that Schlosser's book came out, some 3 or 4 years ago, it received some startlingly good reviews .. from some notable publications, at that:

Interesting since one was the inspiration for the other apparently!!

Oh, yes, woodburner, she most definitely does exist! just found this item .. Googling again....

I have to second this sentiment! Why not look into writing a well-conceived, perceptive column for this paper? Heaven knows, they just might be receptive given your degree of community knowledge and "culinary acceptance" in Greenville ... please, since your website contains some terrific writing, give it some thought ... You might well be the "life jacket" which renders the "sinking ship" of your thread title irrelevant, ne c'est pas, CC? new television sit com: Saved by the Chef??

I don't know but it is the one which is currently available here in Atlanta ... and it is both smoky and salty .. and, of course, kosher!

article from the Star Press Have you read Fast Food Nation? Is Schlosser correct? Is his ability and right to speak openly being compromised? Why do you suppose that there has been no significant impact on the fast food business? or has there? Opinions please ...