Gifted Gourmet

a thread on this topic This seems to be much of what was being discussed, back in 2002, but remains highly applicable to this discussion. Enjoy your reading .. a lengthy but delicious look at typically southern foods.

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 Atlanta Journal-Constitution opens with a detailed, most interesting typical autumn topic, namely apples, and the myriad varieties we now have available to us. The article offers recipes to try as well. Recipes being offered along with the article include: Old-Fashioned Apple Pie Apple Pumpkin Butter Apple Upside-down Cake Apple, Fig and Shallot Tart Scotch-Baked Apples Rosemary Shortbread With Sautéed Apples Atlanta Creative Loafing examines the pleasures of dining at the very new and very enjoyable, Rathbun's .. a local chef who has opened his own restaurant with great accolades and success: Access Atlanta offers a view of the newly reopened and highly acclaimed, Soto: Pure euphoria ... Charleston (SC) Post & Courier has an article on pizza this week. Recipes in this article which actually look most interesting include Barbecued Chicken Pizza Sweet Vidalia Onion and Goat Cheese Pizza Pizza Mexicana Spinach, Mushroom and Blue Cheese Pizza Jenny's Shrimp and Artichoke Pizza Sun-Dried Tomato, Basil and Chicken Pizza Quick Sausage Pizzas Related article, same online paper: Pizzas on the grill creative alternative for tailgating parties The Charlotte Observer has an article titled "2004 brings out bevy of books from or about South's best kitchens" by our own eGulleter, Kathleen Purvis. Books and Kathleen Purvis' reviews of each are: FRANK STITT'S SOUTHERN TABLE HALLELUJAH! THE WELCOME TABLE by Maya Angelou REMEMBERING BILL NEAL by Moreton Neal FRIED CHICKEN: AN AMERICAN STORY, and APPLE PIE: AN AMERICAN STORY by John T. Edge YOU'RE COOKIN' IT COUNTRY by Loretta Lynn Recipes from each of these new books are included in the article. Charlotte Creative Loafing has an article on a Japanese restaurant which has Tricia Childress enthralled, Restaurant "i" Japanese Fusion: The Jacksonville Times Union (Fla) is running an interview on cooking schools in their local area:First-year students tell us why they're in the programBy DAN MACDONALD .. who very recently (September 16) wrote an article on eGullet.... Exceptionally fine insightful interview reading by Mr. McDonald. Memphis Commercial Appeal runs its main story on the Food Pyramid and its ramifications: Well worth your time to read through and digest the importance of the issues involved. The Nashville Tennessean has a story on a local woman, Susan Rotter ... here, I'll let you read the story for your self: and there is a recipe for her spice cake which she makes into a pumpkin cake ... the recipe is here The Raleigh News & Observer opens with an article on the poet, Maya Angelou and her new cookbook: a definite must read and the recipes look superb and enticing... Caramel Cake Caramel Syrup Caramel Frosting The St. Petersburg Times (Fla) offers an article which sounds well worth reading in order to make the special pound cake recipe involved: "Truth is, with the right recipe, a homemade pound cake is always tastier than store-bought. It's bigger and buttery-moist, and its irregularities are more enticing than the robot-precise versions in aluminum loaf pans. I've found the perfect recipe, thanks to the genius of Christopher Kimball, the persnickety chef at the magazine he founded, Cook's Illustrated. 'Although it sounds simple, a good pound cake is in fact quite difficult to make perfectly if the ingredients are not at the proper temperature,' Kimball writes... " Of course, the precision of the special Kimball recipe follows this article. That is what is happening in some of the major cities in the Southeast Forum this week. Enjoy the first colors of autumn which have just begun to make their appearances in the South!

and a distinctive after taste as well! Whatta deal! Buy one get one free mentality!!

Another gift of Charleston! Thank you for the reminder!

Lotsa luck, Al .. welcome to the tribe, bubbaleh!!

You can say that again!You can say that again!You can say that again!You can say that again!

Pleasure is all mine, Dana .. and you may best show your appreciation by FedExing me a sample (or larger!) of each, when you make them (both!) (and none of that amuse bouche size, you dig??)

Gee, Ronnie, I think this link is starting to look a bit familiar (see my post above)...

more specific, graphic details ....

I have to agree with you on your shrimp-and-grits comments, Ms. Sheraton! And I also have said some of the same things from time to time about Thanks for your reply!

Italy region: Piedmont- Piemonte I would like to eat fonduta, a melted cheese dip of milk, eggs and white truffles (tartufi bianchi), vitello tonnato which is prepared with a sauce of anchovies; bagna côda garlic dip .... agnolotti with cheese or meat fillings... Fontina and Mascarpone cheeses .... zabaglione ....and Asti or Barbaresco wines. Probably avoid eel dishes and black spaghetti made with squid ink ....

Timer if it needs to be watched ... other than that? eyeballing and tasting (too) often ...

the article I enjoyed this article and understand the arguments both for and against the change .. but since when is watering down an alcoholic drink considered a good thing? Your opinion? Do you drink Jack Daniels yourself?

Purely hypothetical supposition (I know... redundant!!) time: The premise: You are stranded in a country other than your own ... The length of time: one full month ... The financial considerations: money not an issue ... no limits Let's for the sake of the more interesting exploration say that the United States is not an option here ... Which country would it be? What area would you stay in? (presuming that you had no options of moving around much) What will you look forward to trying foodwise? What will you avoid foodwise?

Me too which? Knishes or kishke?

For me, personally, food is: * an outlet for my creativity in a tangible manner * a means of expressing my identity and, of course, my heritage * enjoying and sharing seasonal cooking, cross-cultural influences, and healthy preparation and techniques (and some not-so-healthy! ) * revelling in new types of presentation * experimentation with all manner of flavors * application of cooking techniques I have mastered But, primarily, a way of sharing "myself" with indivuals for whom I love, care, and cherish..... it is said that there is nothing quite so beautiful as a woman preparing a meal for the man she loves ... this is, of course, old and sexist .. but it applies to everyone at one time or another! A great topic, Carrot Top, from a beautiful soul who knows her food and her writing about that food! Thank you!

a bazillion kishke recipes of all types! enjoy!! Voila! Kishke recipe .. simple yet classic! another variation on kishke

meat knish filling: Jennie Grossinger more knishes: 2 doughs, 4 fillings overview from Claudia Roden .. many fillings here! This will keep you busy for quite a while .. hope it is what you were looking for ...

Slate article Marvelous article on the history leading up to today and describing some of the ways in which Gourmet Magazine has evolved. What a great read! And the cookbook is something I will definitely look at with an eye toward purchasing!

the story Think it will be as well-received as the episodes from last April? Those shows pulled some 12 million viewers ... Think it will be even more successful?

http://www.localwineevents.com/North-Carol...ts_10-2004.html

Actually have to read this thread with a Google interpreter .. but I did find: and this on ackee Now I have to figure out how to put the whole concept together ...

how about this recipe? Looks terrific! Rougaille de Poisson Sale (salt fish in tomato sauce) or perhaps Bakaliaros Tighanitos me Skordalia (Batter-Fried Salt Cod with Skordalia)? Very nice background article for folks who like to know the history of their foods, in this case, salt fish: article from Clifford A. Wright

Jason, this is killer stuff! Not the food so much as the humor. I once thought, and then wrote, an article about a place that served a whopping piece of cake covered with mounds of whipped cream resembling nothing so much as a Diabetic's Fantasy Matterhorn ... but an "ocean liner bow" is even better! Thanks for the belly-deli laugh!

I agree! Here is an even more interesting look at "The Kitchens Project" directly from NPR's website: click here more about the Kitchen Sisters