Gifted Gourmet

Remember this one? We discussed it at length in a thread called "Food Superstitutions": here .. scroll down to Katie Loeb's post octopus cooked with wine corks recipe .. honestly! several sites mention this as a way to tenderize the octopus ...

yes, bloviatrix, you CAN make it at home! ingredients and directions follow .. yummm!

the SF Gate article which made me think about this topic In the reading of eGullet these days, there is most definitely an increasing interest in learning to do all manner of ethnic cuisines ... This made the reading of this particular article from San Francisco Gate even more appealing as a means of answering my question: even if you are not Jewish, have you ever wanted to learn something about the cuisine? or, even if you are Jewish and had no traditional cooking at home growing up .. as I did! ... do you ever wish you knew how to make a matzo ball? a knish? a blintze? maybe even a kugel? I would love to hear from you!

So? Is this idea something you might wish to try, albeit on a small scale, at home for your friends and/or family? Pros? Cons? Any ideas how to begin? Your menu? I think it has some real possibilities for a food adventure! And the discussion!

bush tucker is one such site Australian cuisine is yet another now I am really hungry! scroll down to "food and drink" for some great links! Cheers!

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 this week offers an article about how one can improve upon the supermarket bagged chickens available for take-out ... make your rotisserie chicken brilliant not boring Free-ranging ideas for your rotisserie chickenRecipes include: Easy Curried Chicken and Couscous Chicken and Wild Rice Salad With Dried Cherries Crusted Chicken and Black Beans Chicken Potpie White Bean Chili Indian Chicken in Tomato Cream Sauce Chinese Chicken Salad Atlanta Creative Loafing has as its lead article: The Czar of bizarre which is all about Richard Blais ... we have several threads here about him and his culinary art ...here and here Chinese characters: A trip through the time-warp continuum with Hsu's and Silk which is about the rapidly-changing oriental food choices now appearing in Atlanta: The Charleston Post & Courier offers a superb article by well-known cookbook author, Natalie Dupree: Definitely one of the best articles I have read from Dupree ... see what you think ...Charlotte Observer has an article, by Kathleen Purvis, of the changing but now nationally recognized Charlotte Shout food festival: Charlotte Shout Festival schedule Charlotte Creative Loafing an article about reinventing dishes from the past at Harry & Jean's Passionate American Food ... Memphis Commercial Appeal has a story about pies: The Nashville Tennessean has as its main article: The Raleigh News & Observer has a marvelous article: Yan can Teach ... do read on ...have a good weekend and check back here for more updates and discussions in the Southeast Forum!

this may help explain some of the essence of kosher salt or even this explanation Perhaps this will be helpful .. hopefully so!

Lucy, I knew that you would come up with precisely the answer I was hoping to find! I have to concur with you, although I don't live in France, that Thanks for your feedback on this item!

Jackal, no one, and I mean no one, says it more profoundly, more wittily, than you! I love your latest additions to the list .. and for the original idea of the list itself ... we are in your debt for your creativity in all things, both written and baked ....

I am quite impressed with this, robert brown! Thanks for this information and your personal input on the concept!

I never forget a cheesecake! even one so long ago!

Ooops, had forgotten yet another deep, dark sin: for the sin I have committed by logging off eGullet ... may I be forgiven and inscribed in the Book of Life for another year ...

article from the CS Monitor If you live in, or have recently visited, France, have you seen one of these drive-in bakeries? Think that it will only serve to create more of its kind? Is there anything delicious about this new concept? The boulangerie is so much a part of the French way of life ... think it will always be so? The tactile, sensual aspect, might just be a victim of speed and convenience? Comment très triste ce serait !

the article from the Chicago Tribune Moment of truth time here: Aha! Knew it was somewhere in the story but tucked away from view ...So, that being said, how do you now feel about Food TV? Is it a comfortable place to hang out?? ....simply a form of voyeurism? You watch it but not actually do it? ... very pretty pictures of food posed in tempting positions .. is it merely something to fill the silences? or do you feel that you have learned something of value here and there? Your feelings?

There is Irv's Market in Overland Park which carries a full line of kosher foods ... but I think the apples and honey basket is a lot easier and will cause no religious concerns .... These people will have a lot of information on their website as well ... for instance there are a lot of bakeries which offer kosher items, one of which, New York Bakery on Troost, is a place I frequented after I got married and my husband was in the Army at Fort Leavenworth, Kansas ... at that time they had incredible cheesecakes but that was 25+ years ago ...

This is something which takes quite a while to learn and internalize .. the rules ... and each individual has his/her own unique way of keeping kosher ... it is something not to be entered into without some instruction and education on the issue.

Pillsbury Dough Boy no doubt in deepest grief ... white flour no longer hot item?

My favorite is acorn squash, hollowed out, steamed, filled with autumn fruits (cranberries, apples, citrus peels) .. sweet and visually spectacular! No tomatoes died to make it either!

Thanks for the information on Fujino Makiko as well, torakris! I don't read Japanese characters but the pictures of her recipes look marvelous!

the article from the Guardian UK her website with lots of photographs! This Guardian article was a wonderful read and I highly recommend it to you! Harumi Kurihara is quite a woman ... an amazing one at that! How many of you are familiar with her and her "empire"? How does she fare among Japanese gourmets? Well-respected and revered? Would love your input on her! She appears to favor the concept of "slow cooking" as well ...

breakfast in Santa Cruz is pure pleasure! Yes, yes, yes to Zachary's! and an equally delicious yes to breakfast at Walnut Avenue Cafe! If you don't believe me, just take a look at this as for tanabutler's comment:one of the great deals of the world is at the Saturday market at Cabrillo amen! It is to die for! I met my first Meyer lemons at Cabrillo!

You will tell us after you have tried their breakfasts, I presume!

This is a classic which I love to make and serve .. hot in the winter and chilled in the summer! I also add some variants on the theme for fun... at the end you'll find them: 2 leeks, well washed and chopped 1 onion, chopped 2 tablespoons butter 1 Tbsp olive oil 3-4 thinly sliced, or cubed, potatoes 2 cups chicken stock salt to taste ground white pepper to taste 1 cup heavy whipping cream Gently sweat the leeks with the onion in butter or margarine until soft, about 8 - 10 minutes....do NOT let them brown! Add potatoes and chicken stock to the saucepan.... salt and pepper to taste ... Bring to the boil, simmer very gently for 30 minutes. Puree in a blender or food processor until very smooth.... allow to cool... gently stir in a swirl of the heavy cream. Variations: I add a bunch of watercress 3-4 minutes before the soup is ready to be pureed ... this keeps its green color .. and adds bright green flecks to the finished soup ... sometimes I do the same using raw spinach .. at the very end, for a lovely green bisque color .... Because my kitchen is kosher, I make this soup with either real chicken broth and parve creamer to serve with meat dishes ... or ... with imitation chicken broth and real cream for a dairy meal.

It is essential to repent one's bad deeds and, in this case, many of us may have committed this error .. let us take your important words to heart and resolve to change this part of our character ... A special thank you, Maggie, for this vital reminder .... and we ought not only pray but join in deeds of lovingkindness by contributing to local food banks and making this practical deed part of our daily lives.

Granny Smith ... mixed with a few Golden Delicious ...