Gifted Gourmet

Donna Rodnitzky's Main Course Salads Keith Huffman: The Gourmet's Vinaigrettes and Salads Cookbook: Superb Nouvelle Salads and Vinaigrettes for Lunch and Dinner Herbal Salads: A Fresh from the Garden Cookbook (Fresh-from-the-Garden Cookbook Series) by: Ruth Bass

Which is why I said Rubashkin ...

The Greenville News could certainly use something more creative and adventurous than what they are currently displaying. As I write my weekly Southeast Forum Digests, I look at Greenville Online but seldom find anything....

I think your kitchen is probably more kosher than you think .. if you take your pig cooking outside! Schmaltz goes with pretty much everything, FistFullaRoux .. with the possible exception of a banana split ...

Did you wear your sunglasses and Speedos, cool Rocks?

Wish: the review Mobil Travel Guide review sounds a bit like Paradise to me as well!

I fully acknowledge and understand both your dismay and frustration, Cynical Chef ... Is it at least helpful to your overall outlook that you are able to offer Greenville something much more sophisticated and knowledgeably prepared? I doubt that you can appropriately compare what is happening in this city with your personal overall culinary objectives ... Be strong, do what you do so well, and take pride in the achievements you bring to this city ... Ever consider Atlanta? like really soon??

Welcome to the Southeast Forum, Lady Crumpet! Thank you for this deliciously appealing article on stuffing!

Wow! Had completely forgotten about Lady Chablis!! I agree about Charleston over Savannah ... but the NYT article rather decided this topic for me ...

in a word, Rubashkin .. don't make it too complicated, Al ...

Since there is nothing inherently wrong with the fresh collard greens and the sauteed vegetables you plan on using, if all you are missing is the saltiness and fat of the missing ham hock, I would say that using a piece of kosher smoked turkey will give you that missing ingredient's flavors ... some sort of a kosher sausage might do it as well .. I use Rubashkin's Polish kosher sausage, sparingly, to add the missing "zing" ...

article from Travel section NYT Interesting article in the New York Times Travel section, on Savannah, Georgia, its history and its food: Have you ever had the opportunity to visit Savannah? If so, what did you eat there and where did you dine?

recipe number one ...Recipe Goldmine Southern Cornbread and Oyster Dressing recipe number two ... Food Network Oyster Stuffing From Food Network Kitchens recipe number three ... the Golden Egg Oyster-Cornbread Stuffing for Turkey From: Oysters: A Connoisseur's Guide and Cookbook

back to the relish tray, please ... grits aside, this is the topic du jour ...

Isn't this what people do with polenta? cutting out pieces to deep fry? does the cocktail sauce detract from the natural grits flavor?

The relish tray as a concept: is this to replace the salad which rarely is part of a Thanksgiving dinner? or is it such a 'tradition' that it is de rigeur and, as such, can never be among the missing? or is it simply to keep people nibbling until dinner is ready? did olive canners insist that any meal without an olive is somehow "incomplete"? obviously, it is tres chic to relish one's relish tray ..

Appreciate your offering your impressions of the Dames d'Escoffier dinner at the Four Seasons last night. Tony Bourdain was on local television today and still appears to be going strong as his book tour proceeds! Next he'll be in Miami and if any of our southeast forum eGulleters happens to wish to share their impressions on that part of his tour here, please feel free to do so!

Welcome to the Southeast Forum of eGullet, Ross! and a very special thanks for your marvelously informative, knowledgeable post on the restaurants of Charleston! I am most impressed . We look forward to hearing more (and more!) from you!

Thanks for this, Holly! I have now added Hominy Grill to my trip plans!

When I spoke to a friend who has spent a number of years in Charleston, who knows the food there quite well, she gave me the following list: McCrady's Charleston Grill Peninsula Grill Slightly North of Broad Hank's Since I will be in Charleston for the first week of December, I have made reservations for Peninsula Grill and McCrady's ...McCrady's

My family and I have gone to downtown Atlanta and have helped serve at this incredibly moving event ... Hosea Williams "Feed the Hungry" Thanksgiving website

Ah, but this valiant woman put up a brave fight for her tiny offspring in their formative years ... an ayshes chayil ... (a woman of valor, who can find?) Now? eh, they are gonna eat it anyways .. why fight it??

check these out yourself and I happen to like Hyman's Seafoods .. especially their shrimp-and-grits dish! So there, chapeaulong ...

roasting a heritage breed bird (or two) a bit more to read about .. discussion on Bourbon Reds

When I did a Google search on "stacked pies" I realized that most of them were merely layering of crepes, filo, or something similar .. with savoury ingredients ... stacked enchilada pie, stacked burrito pie and the like ... more of an appetizer thing ... Stacked cakes are usually more for desserts, of course! (for my 4,000th post, I find myself babbling about stacked enchilada pies ... whatta world! )