Gifted Gourmet

If we are borrowing from the Simpson's for a compliment, then the state of American education is in worse shape than I had previously suspected ... How about something on the order of "what a lovely idea to plate ____ with ___!" When my late father-in-law didn't think something was great, he would invariably say "Well, I wouldn't order it out!" ... I found that demeaning and a reflection on him, more than my cooking ...

Not if one purchases and uses the filter to which bloviatrix refers ... and it is none too simple to not only be aware of these issues in keeping kosher but to adhere to them scrupulously in fulfilling Jewish law as it was intended ... I admire her tenacity and enthusiasm for kashrut ..

Lexy, m'dear, this is a superb website with lots of different types of cheese for you to check out to help you decide cheese.. both basic and more elaborate I just bet you'll read about and run out to buy some of the types you have specified, i.e. not expensive nor stinky ... Since everyone has a different taste inclination, my choices are Saint Andre, Brie, Havarti, and a provolone .. yours will, of course, be different ..

So, if I am "hearing you correctly, he needs burgers and chicken fingers while you are interested in actually sampling the town's wares?? Charleston is, of course, loaded with all manner of good dining ... if he eats seafood, maybe fried like those chicken fingers, try Hyman's Seafood on the main street ... they have some marvelous options for fancier stuff but also, down-to-earth fried fish and/or shrimp which might please him. And, most places have some sort of burgers for him ... California Dreaming looks as if it will be good for you both! menu for 82 Queen None too simple to resolve ... but enjoy Charleston! It is marvelous in many respects, food being only one of them ... I am going there the first week of December to sightsee and eat ... haven't been back in three years ... and definitely going to the Peninsula Grill this time!

I make a Polish sausage stuffed onion that receives rave reviews every Thanksgiving!

What?? There is no Berlitz to translate the nuances of descriptive phrases after a meal?? Alas!

and from you, and you alone, jamiemaw, I somehow knew I would get a clear, well analyzed, historical perspective. I am in your debt for your insight and witty perceptions (i.e. the comments in the final two paragraphs of your post). To wit: and Ah, to have such a way with the language ... I long for as much myself!

I have read a great deal on stack cakes as part of my preparation of the weekly Southeast Forum Digests and came upon this as a marvelous recipe and explanation of the process: Towering, Tempting Apple Stack Cake Shuck Bean, Stack Cakes, and Honest Fried Chicken : The Heart and Soul of Southern Country Kitchens by Ronni Lundy should you wish even more detailed information on this ...

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, on Thanksgiving and many of the articles have to do with the distinctly southern take on this holiday. The Atlanta Journal-Constitution is doing a beautiful pre-Thanksgiving piece on desserts for the holiday: Recipes include: Aunt Louise's Red Velvet Cake Meme's Poundcake All-American Pie Crust Mama's Pecan Pie Italian Cream Cake Cream Cheese Frosting Old fashioned Fruit Cobbler Caramel Layer Cake Burnt Caramel Frosting Old-Fashioned Apple Pie Atlanta Creative Loafing has a remarkable interview with John T. Edge of SFA! Other articles worth checking out in CL: * Chef's Table Killer food on tap BY SUZANNE WRIGHT * Simmer down Six spots for soothing, restorative soup BY BILL ADDISON * With love from Peru The Amazon presents beautiful, affordable Peruvian cuisine BY CYNTHIA WONG * Kitchen Witch Sock it to 'em with sauce BY KIM O'DONNEL * Your new watering hole South African winemakers get the funk out BY TAYLOR EASON * The Wine List BY TAYLOR EASON * Gypsy lure A first visit to Django, plus Khao debuts with Asian carryout BY CLIFF BOSTOCK * Come fly with me Romance after dark at Candler Park's Flying Biscuit BY FLORENCE BYRD access atlanta from The AJC reviews Vine: The Charleston Post & Courier offers up a delightful bowlful of peanut soup, an old southern favorite: The Charlotte Observer has a number of interesting articles this week: Kathleen Purvis' article is an eye-opener: The chefs of Charleston ....Culinary trailblazers saw potential in city, and that led to a `30-year overnight success'. Charlotte Creative Loafing has some very engaging articles thus week: * Fast and Fresh Buy global, eat local by tricia childress * Pom Power The seeds of health by linda vespa * What's For Tizzert? Tiz Benson's sweet odyssey by jana k. nordstrand * Kitchen Witch Sock it to 'em with sauce by kim o'donnel * Your New Watering Hole South African wine makers get the funk out by taylor eason * It's Your Bird Day Be thankful for someone else's cooking by tricia childress Memphis Commercial Appeal has something for everyone in its articles this week: * Beware of overcooked meat at pricey Ruth's Chris Steakhouse * Riding The Wave * Corky's celebrates 20th with Food Bank drive * Stitt offers freshness, and new book too ...Owner of Birmingham's Highlands Bar and Grill * Thanksgiving, Italian style? Try this roast turkey The Nashville Tennessean has some terrific items this week for your perusal: * The Traditional Thanksgiving, or is it? Blend together recipes from friends and families for a feast under $50 * Jewish food explored in film at festival * Building a wine cellar for beginners * Where to learn more about wine * From vineyards and varieties to corkscrews and cooling, here's a novice's guide to stocking a wine cellar AFTER FIVE RECIPES * Hungarian paprika puts pep in pasta * Sweet potato, apple flavors meld for fall The Raleigh News & Observer has a number of articles worthy of being read: * Triangle kids say cheese for Kraft Photo of Knightdale children will grace macaroni and cheese boxes. * Praise for the pieman Americans tend to stay away from savory meat and potato pies. * First in entertaining Sometimes exotic taste sensations are much closer than you think. * Cheeses that please You can create an elegant cheese board spotlighting locally produced products. * Fritters from Magnolia Grill Chef shares deluxe caviar-topped take on a potluck dinner classic. * We even make the dishes Serve foods and wines of North Carolina on dishes made in the state. * The grapes of home This may be the year to look homeward for a special wine. *The Wine List Tastings * California corn pone? Traditional corn pone is an early American type of cornbread. Have a marvelous week and check back with the Digest during the week for suggestions from the local media on Thanksgiving! Also be sure to check out our sister forum on Southern Food Culture for some new ideas!

similar concept perhaps?

A very good point indeed .. at first I thought you were referring to "wine, women and song" but then I found this : Thanks for the Latin lesson! The initial question I posed was in reference to currently "living" cuisines ...

An old favorite from the South:Hummingbird Cake Not unlike a carrot cake really ... or even a banana bread ... moist and dark ... and, no, there are never poppy seeds in this recipe ...

Southern Foodways membership information

Bonny Doon Vineyard Go to their tasting rooms ... delightful!

finalists in the Build a Better Burger Contest Check out the award winning recipes .. surely you could have come up with something similar? maybe even better! Next time, don't be intimidated.. enter .. and win!

Thank you, Mayhaw Man, for this ...

While I am awaiting the answer to sorting out the focus in this discussion, here is something for you, Cucina, indicating that white truffles, especially those from Oregon, aren't quite so dear as those from Italy .. we have a thread running here on it: Voila, the white truffle of Oregon Back to the Cuisine of Necessity .. interesting that I have a friend in Greenville who just did a program on this at a local college.

What I will discover doing my "fieldwork" is that I ought to come to his restaurant hungry .. the food is divine and not too light .. and I would love to try everything on his menu ... so I will stagger back to my computer, struggling to report, while fighting the need for a nap!!

am I in error in thinking that there are two distinctly separate discussions going on here??

Meeting with the chef tomorrow afternoon to gain insight into the mystery of a proper Czech bread dumpling ... back later to spill the beans, or dumplings, as it were ... Correction: not Czechoslovakia any longer .. Czech Republic now... I ought to have known better... I was in Prague just last fall ...

You have only validated what I have thought: necessity and/or poverty acts as the impetus for creation of new things .. in this case, cuisine. We are of one mind on this apparently. I do also concur with you that The socio-economic group that should look at cooking as the focal point of their culture and a point of pride is gradually turning their noses up at real food and relying on convenience products either in the home or in moderate to inexpensive restaurants. But what, then, is the solution? Since there are fast and cheap solutions to resolve the issues of what to prepare, why would they not turn to the cheapest, quickest answers, the frozen mac and cheese? Dismayed as well but since I am not in the business, it isn't anything I would be able to change. You, at least, have the option of doing some teaching ... albeit in your white linen tablecloth restaurant .. but who will benefit? Not, as you refer to them, the blue collar working class. No, of course you are not wrong, CC ... it is simply a matter of what is within your power to effect a significant change. The problem is so ... well, the only word I can use is pervasive. Sadly, not exclusive to the south, to be sure.

and "Beulah Fay Hoptroff"? Did she get the name recognition she so richly deserved?? Good story, Tana!

Adorable, Busboy! You didn't seem quite so tall in your posts! Or perhaps you have grown ...

Nope, he told me how he made them and they had yeast in them and rose much like bread, then he sliced them and, I think, poached them ... .. but they were not bread soaked in anything from the way they appeared and tasted ... will give him a call to ask ...