Gifted Gourmet

Okay, okay, Sweet'n'Low in 1997 ... will pay full restitution but the restaurant "went under" .. I know, my fault ...

SusanG, you have said this so well that all I can do is to tell you that I have often thought the very same thoughts while commuting from my job and doing a million errands ....

It is my belief that one of the primary reasons for the existence of the Southern Foodways Alliance is to help to stanch the flow of 'creative blood' from the Southern food we all remember and which is rapidly disappearing (as you so correctly note). God bless John T. Edge for seeing this need and for his work in fulfilling the mission and objectives of his group. Thanks for voicing your opinions here, Cynical Chef ... we can all learn much from the wisdom in your words, no matter how frustrated you have become. from their website Southern Foodways.com

Newsday article If you eat out and keep kosher, are there places like these outside of NYC? Ever want to take out friends who do keep kosher and feel defeated by the meagre options? Bloviatrix knows about some or all of these options in NYC ... do you? And, even if you don't know or care about kosher food, might one of these places appeal to you because they are now so modern and competitive?

which is why, woodburner, God gave us mayonnaise! shredded turkey with mayo .. ahhh, the memories ...

I would charge the cook with Murder Most Fowl ...

Do you have a link to it? And if not, how do you know? ← Alinea website

You must be one of my long-lost siblings, woodburner! That indescribable sawdust texture lent a certain je ne sais quoi .. and required vats of gravy to wash it down .. this precedes the popular Heimlich Maneuvre ..

I rather thought that one "biggie" from each coast and then, something smaller and more intimate, might be representative of restaurant websites. Actually, I have a special spot in my heart for smaller, personal sites which offer ways to "connect" with the owner/chef ... and, because 33 Liberty is within my region of the Southeast .. shameless plug for that forum fully acknowledged!

Chef websites I enjoy reading .... Norman Van Aken Charlie Palmer Jean-georges Vongerichten

Daniel is the one I most enjoy ... beautiful layout and easy to use for information.... reflects the essence of the restaurant in design and high quality. 33 Liberty because it contains information on all areas of interest: recipes, favorite purveyors, upcoming events, writings by the chef and his wife, awards, etc. Gary Danko beauty and elegance, user friendly for all items ... truly San Francisco.

No longer able to stand the canned cranberry .. always make my own and add wonderful things to the fresh berries: orange zest, sugar, port wine, fresh apples ... it cooks down and I adore the results .. very simple and well worth it!!

Anything signed is a "keeper" and with Bourdain crisscrossing the continent and signing everywhere, his book will make a lot of holiday shoppers very happy ...

The suggestions are quite interesting because they cover a variety of types of food books! I think some of these ideas will definitely influence my selection of gifts for my culinarily obsessed friends! Much appreciated! Keep the ideas flowing ....

After finding and posting about a fantastic book on food, Hotel Bemelman's, I have been considering the options available for giving as holiday gifts for the coming season ...Hotel Bemelman's thread here A full page NYT advertisement for a new cookbook caught my eye:The Pat Conroy Cookbook: Recipes of my Life. Although Conroy has long written about the American south in his books which were subsequently made into films: The Great Santini, Prince of Tides, The Lords of Discipline, etc., his food memories span the globe which he covered as a writer and food enthusiast: a shrimp dish in an elegant English restaurant, barbecue and its variations in the South, truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from San Francisco, and white asparagus in New York City. The book contains 100 of his favorite recipes. So this is my nominee as my 2004 Food Book for Holiday Gift Giving ...the book from Amazon.com What is yours? (see? I finally asked my question... )

That is one of my alltime favorite recipes, bloviatrix! Served with an oniony brisket! Amazing!

If one is considering buying sterling flatware in the price and quality range of Christofle, you might also check out the silver of Buccellati of Italy ... this is one of the most elegant sets of silver available. Buccellati silverIf I were going to choose another pattern other than my present Towle silver, this is a very real and desirable option ... I love the look of the Torchon pattern by Buccellati

Actually, you are in luck with these questions! In this very Forum here on eGullet is a thread by Daniel Rogov, food critic of Ha'aretz and a most esteemed authority on dining in Israel .. updated and well described: Best Israeli restaurants thread here As for your other question, Hanukkah this year, 2004, begins at sundown on December 7 (24 Kislev, 5765).

I also think of a frittata as a quiche without a crust.... and it is different from the French rolled omelets as well .. I have made all manner of frittatas .. a favorite being a smoked salmon and brie that was quite well received .. dollop of creme fraiche or sour cream on top and a red or black spoonful of caviar .. surrounded by sliced red tomatoes and black shiny Kalamatas ... umm.. that is what I will do this weekend for brunch! Thanks for reminding me! Voila! the recipe is here!

Options instead of basting so frequently: #1 three strips of bacon on top of the turkey while roasting... the bacon grease keeps the turkey moist #2 roast the bird with the breast side down at the bottom of the pan..... all of the juice and grease from the dark meat passes through the white meat as well, as it cooks in the juices #3 cover turkey with cheesecloth and baste over that .. it will hold in the basting fats longer.

The update from the NYT today ... November 10 ....

I save breads and rolls for making breadcrumbs later ... this what you had in mind?

this is basically what I have always done .. with success! Be sure to read the 39 tips section as well here ... good luck with your turkey dinner!

update on these sodas from Jones

I liked the section of this website on chopsticks as well, StudentChefEclipse! Live and learn!