Gifted Gourmet

new NPR Radio food show Shows include stories: The Call for Kitchens, The Chili Queens of San Antonio, Campaign Cooking, Burgoo, Ricing ... and more. The article has the full schedule and the topics described in detail ... most interesting! Think this is something which might interest you? Let's hear from you!

Weather permitting, and without the stifling heat and humidity as factors, I always make meals which are festive, richly colorful, and warming ... unless, as it has happened here in the South, the temperature is in the 80's, even 90's ... which is actually not uncommon ... but, on a chilly night, I always begin with my Molly Katzen favorite: Gypsy Soup ... here is the recipe I love the reds, golds, oranges, and greens in it and the chickpeas bob merrily on the surface ... highly autumnal ... My Sukkot meals always revolve around colorful fruits and vegetables ... 'tis the season, you know! Gold acorn squash stuffed with cranberries and oranges ... purple aubergines ...

And, as you will see, this is equally applicable to hazardnc: As I read this piece over, from the Charlotte Observer, your words hit me once again .. here is the item .... just see how Charlotte has evolved and changed for the better, the much better! It is about this year's Charlotte Shout food festival: the article

Thank you so much for joining us here at eGullet to share your formidable wisdom about various culinary endeavors. I am always excited to read your newest books and am loathe to part with each until a newer one comes along! I realize that you have been to, dined in, and written about, numerous cities and countries but my question is primarily about the food you have eaten in the southeastern United States. What is your overall impression of the foods served in this region? Does any one single city stand out in your mind as having something unique and memorable? Perhaps a specific dish you have enjoyed here? Thanks, in advance, for any impressions you might be able to share!

coconut shell bras and kelp Speedos?? The desert island is beginning to look a little like Club Med ... just fret about the wine, take a Prozac, cheer up, and enjoy the silence with your wine ... Coop, think Survivor without the webcams and the audience ... a few sand crabs (avec buerre blanc) ...

First time around, I go by the recipe .. by the second, and even the hundredth time, I have woven so many of my own creative ideas into the original, that I guess it is easier to simply, as you say, wing it ... Baking? then I follow a recipe .. with pretty much everything else, I find isn't so important to be precise ...

Spicy and Tasty in Flushing, NY

Why is it that the only sound I can hear in my head at this very moment is AFLAC???? or is that Affffflaaaaack?? as for sea cucumbers, I once saw a National Geographic marine undersea film of a sea cucumber with a little worm that retreats by night into the sea cucumber's anal sphincter where it lives .. honest, this was a scientific film! never ate sea cucumbers after that ...

markk, supposedly, if what I have read is true, duck's tongue is an acquired taste.... very small, all fat surrounding small bones.... takes a lot of them to make a meal ... just read about them ... picture here .. scroll down ... and look at the steamed duck tongues as well .. actually, the entire page looks interesting ...

You have a great memory, t'would appear, markk!

That is how they send you their Roumanian pastrami, by FedEx plane ..... you shouldn't have to wait, boychik ... that would be a "shondeh"!

Well, since you asked, tommy, it did look neater and easier to use ... and didn't play an annoying version of "Hava Nagila" ...

The title of this thread reminded me of high school .... never mind, back to your palm dates or perhaps oriental dates .... I never realized that there were so many varieties! Thanks for the links, msphoebe!

Ah, yet another satisfied customer ... and their website is rather "overstuffed" .. maybe even moreso than their deli meat sandwiches, no??

here is the one I have made and love: 1/2 cup chunky peanut butter 3/4 cup coconut milk 1 teaspoon chili paste 1 1/2 tablespoons brown sugar 1 1/2 teaspoons ginger, minced 1 clove garlic, minced 1/4 cup onion, diced finely 1/8 cup chopped cilantro 1 tablespoon fish sauce

Let's assume, for the sake of argument here, that the island is replete with wine coolers and wine racks, corkscrews, you know, the basic amenities of any desert island .. it is simply that your sommelier was lost in the accident at sea and that you and the wine have survived ... Now, can you still make out the labels to tell us of your choices of a red and a white?? Thanks ... and don't talk to the volleyball for assistance, Mr. Castaway ....

It is the fall of 2004 and you are stranded on the proverbial desert island .. (why doesn't anyone ever say, "just make a choice of your favorite ____"? ) It is always that same damned island ... anyway, what would you hope for in your top red wine choice? and in your top white wine choice? Of course, I am assuming that you have no sommelier present on this island ... or it wouldn't be deserted ....

sure you can't turn up a few on eBay? .... or is that OiBoy.com ??

The pleasure was, is, and always, will be mine, markk! I think some things simply beg to be ruminated about, mused over, and even, deconstructed .... like a fine wine, savor your culinary learning and enjoy it down to the very dregs in the bottom of your glass of lifelong food education ...

here maybe, Bloviatrix?

Which is precisely what I bought it for ... I only was familiar with the Ashkenzic cuisine but was thoroughly entranced by the new 'education' Roden imparted on Sephardic cuisine ...

Not about leaving anyone out ... in my zeal to be so very politically correct and "inclusive", I made my title reflect the all embracing love of Jewish culinary arts, markk ... and I did not grow up with these foods but the guy I married did and I tried to "recreate" his grandmother's home .. in so doing, I surprised even myself! And what a pleasure it has been to stuff my kishkes with all manner of Judaic eastern European nosherai! Thanks for your great posts and the flanken picture ... but, alas, missing the ever essential kreplach! I once spent an entire day learning the proper way to make kreplach only to have them "wolfied down" in a few moments of rapturous gluttony ...

Have to still go with markk's mezzaluna ... no meat grinder here! Thanks for the great chopped liver input! Too bad it is still Yom Kippur for the next hour ... can actually taste the stuff, albeit virtually!

Thank you for this article, dave! I read it over and followed a link to an excerpt which was, as my two favorite passions indicate, highly Liebling, highly food-involved .. on Liebling first: pure Liebling .. excerpt: first chapter

http://www.jewishfood-list.com http://www.koshercooking.com/hot.html http://www.kashrut.com/recipes/ http://www.empirekosher.com/pages/recipes.php click on the drop-down menu list .... millions!