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Gifted Gourmet

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Posts posted by Gifted Gourmet

    Vegetarian Recipes and Meals

    in Cooking

    Posted

    Originally posted at the beginning of September in another thread:

    My vegan daughter came into Atlanta from California for the weekend to celebrate my mother's 95th birthday. I was worried about making a vegan meal but, surprisingly, found it not too terribly complicated after all!

    Appetizer salads:

    pickled jicama-carrot combination

    Thai peanut cold noodle salad

    Potage course:

    Potato-Vidalia cream soup (using "Silk" soymilk)

    Main courses:

    Butternut squash ravioli and roasted pepper ravioli and vegetarian potstickers all with the 365 Whole Foods Roasted Vegetable Tomato Sauce (for her)

    Poached chicken breasts with the same sauce for my husband and me

    Fresh cranberries poached in port

    Dessert course:

    homemade Peach-plum tarte

    Wines, but no challah, because vegans don't eat eggs ... so we had some leftover schmura matzo for Hamotzi ...

    The result pleased my daughter enormously and I found the meal not uninteresting at all ...

    The next night, for the birthday party, I ordered a deep dark chocolate vegan cake from a local bakery which only cost $35! ... it was truly splendid!

    Roasting Pans: The Topic

    in Kitchen Consumer

    Posted

    Admin: Threads merged.

    Slate article

    In the interest of offering you one sure piece of advice for your Thanksgiving meal, I tested six roasting pans, priced from $9.99 to $274.95.

    All are designed with the Thanksgiving roaster in mind. Five feature a poultry rack, the theory being that, during a three- to four-hour cooking time, the rack allows juices to drip to the bottom and heat to circulate around the entire carcass rather than only over the top. Bear in mind that your roasting pan itself will not have much effect on the taste of your turkey (how you prepare the bird will determine that), but your roaster can significantly affect the cosmetic appearance of the finished product, and some are much easier to use and clean up than others.

    The author tested the pan, the rack, and the cleanup ... you might be interested to learn the results ...

    Cooking to Honor Edna Lewis

    in Southeast: Cooking & Baking

    Posted

    Aloha,

    I am seeking the recipe for the Honestly Good Crab Cakes on behalf of eG member oneidaone who is presently in Chicago without internet access. She wants to make these for her mother's upcoming birthday. If anyone has it to hand, it would be deeply appreciated.

    Mahalo nui loa!

    I just PM'd you the recipe, as I have the book handy :raz:

    Which only goes to demonstrate the value of being a member of eGullet yet again! :biggrin:

    What are you making for Thanksgiving dessert?

    in Pastry & Baking

    Posted · Edited by Gifted Gourmet (log)

    I am also open to something totally different.  I'm also willing to do two things. (like maybe a pie and something "unique")               Help me out here..

    Razzle Dazzle Recipes has some truly wonderful ideas ... many options with recipes ...

    I, personally, will be making a Brandied Pumpkin Pie, a Bourbon Pecan Pie, and an Apple Cinnamon Pie which is always requested by my husband ...

    This is the Brandied Pumpkin Pie with crystallized ginger (resembling potato chips unfortunately! :shock:)

    gallery_10011_1589_61334.jpg

    Tabletop Decorating with Real Fruits & Vegetables

    in Food Traditions & Culture

    Posted

    (bumping this topic up again due to the season and upcoming holiday)

    Are you currently contemplating what your bountiful feast will look like upon your table this Thanksgiving?

    Will you opt for simplicity: two cans of jellied cranberry sauce flanking your turkey? :sad:

    A cornucopia filled with seasonal fruits and vegetables?

    Something avant garde? :shock:

    A Hallmark popup turkey with ruffled paper feathers? :hmmm:

    Love to hear what you plan to do! or even avoid, as your guests converge upon your home ... :wink:

    Beef and breast cancer

    in Food Traditions & Culture

    Posted

    article from the Washington Post

    When the researchers analyzed the data from 1991 to 2003, they found no overall link between red meat consumption and an increased risk of breast cancer. But when they examined the data from only the 512 women who developed the type of breast cancer whose growth is fueled by the hormones estrogen and progesterone, they found an association. The risk increased with the amount of red meat consumed, with those who ate more than 1 1/2 servings a day of beef, lamb or pork having nearly double the risk of hormone-receptor-positive breast cancer compared with those who ate three or fewer servings per week. A serving is roughly equivalent to a single hamburger or hot dog. "That's a pretty strong association," said Cho, who is also an associate professor of epidemiology at Brigham and Women's Hospital in Boston.

    Even if one is cautious, is beef our arch enemy? We already knew about the link between beef and cancer of the colon but this study offers new insights ...

    Would these new findings cause you to:

    (a) pause and rethink your love for beef?

    (b) cause you to continue eating beef and ignore all this data?

    © pass this information on to female relatives, friends, etc.?

    (d) become a vegan (as my daughter has)?

    Trader Joe's kickstarts a revolution?

    in Food Traditions & Culture

    Posted

    A&P also developed its own upscale PL brand (whose name escapes me right now).

    MASTER CHOICE.

    There is nothing like going to that little out of the way specialty market and bringing home fresh food. That's why we created the premium store brand called Master Choice. From farm fresh strawberry preserve jam to fresh 100% Natural Apple Juice. All created from the finest recipes and authentic ingredients. And, remarkably, all at store brand prices.

    MASTER CHOICE: Like a specialty market in your supermarket.

    website

    Trader Joe's kickstarts a revolution?

    in Food Traditions & Culture

    Posted

    article from Detroit Free Press

    the new wave of store brands, which traditionally evoke images of canned green beans and generic packaging. Supermarkets are sprucing up their private labels, adding upscale brands to boost customer loyalty and their bottom lines.  To appeal to more affluent customers, stores are adding products that promise luxury rather than emphasize value, with names like Publix Premium, Kroger's Naturally Preferred and Target's Archer Farms. Instead of merely matching the quality of a national brand, the new generation of private label foods aims to exceed it.

    Is this happening in your city yet?

    Have you see the changes in your local grocery stores?

    Will it signal the change in the way people shop? :rolleyes:

    Or the way in which regular grocery chains offer their store brands?

    Not intermezzo - French for _________?

    in Cooking

    Posted

    Undoubtedly, not in common usage
    and, to be quite picky (you think you are the only picky person here?? :wink: ), even with your Google results, it was still something which had to be scrounged up to get the meaning ... most of the Google results even under food were not about food ... :hmmm:

    It is a highly esoteric term known best only to those who are in circles which interact ... such as in a Venn diagram ... my circle here (educators) ... so there ...

    Picky, persnickity Paul ... :laugh:

    Create your most desirable cheese plate:restaurant

    in Food Traditions & Culture

    Posted

    If nothing else, there is this piece of science ...

    Consuming cheese immediately after meals or as a between-meal snack helps to reduce the risk of tooth decay. In particular - aged Cheddar, Swiss, blue, Monterey Jack, Brie , Gouda and processed American cheese have been shown to help prevent tooth decay. Calcium, phosphorus and other components in cheese may contribute to this beneficial effect.
    source ... .. maybe that is how the custom began ... :rolleyes:
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