Gifted Gourmet

Does she wish to share her recipe? Sounds terrific! even with no fast, I would try this ...

Way I see it, Brooks, with Fifi and I avoiding okra, there is more for you! I don't eat entrails nor snouts for the same reasons ....not my cuppa tea ...

Okra ... Mayhaw Man can't get enough of the stuff ... he ought to run a campaign for the stuff .... so what is it that whenever I encounter okra, in any way, shape, or form, I am instantly repelled? I ate the stuff when I grew up in Orlando and found that it was always slimy .... then, I ate it fried, as an adult .. no difference ... it is simply a pod, that's about it ... can anyone here tell me how I can conquer this aversion to the innocent green veg so many adore? Find a therapist specializing in okra aversion? Desensitize myself to the pods? Fifi? You there? I hear you may also be in my position ....

Wait justa minute there, bloviatrix!! They are ready for seconds while the rest of us here on eGullet are reading and drooling over your menus? and haven't even had "firsts"?? Just doesn't seem proper ....

and may whoever it is who forgives us on Yom Kippur understand my most grievous sin: Finding this more interesting, always, than this ...

Bravo on two sins I had forgotten myself! Vinomar, Omain, Bloviatrix! Knew you'd appreciate it ...

I seriously have my doubts, Brooks, that anything or anyone could make me enjoy anything remotely related to okra ... maybe I was tortured by an okra pod in utero?? Really don't get what all the fuss over this vegetable is about ....

Brooks, m'dear, why would someone pickle a perfectly good, bright green, crispy green bean when one could torture an okra pod intstead?? dem beige beans

Might this be something similar: 1 lb fresh green beans 1/4 cup water 2-4 teaspoons olive oil 1/2 cup sliced green onions 4 cloves garlic, minced 2-3 tablespoons shallots, minced 1 cup tomatoes, halved 1 teaspoon dried or fresh rosemary 2 teaspoons dried or fresh basil salt and pepper to taste

Betcha that our own Varmint will know the answer to this question!

the article When one lives in the South, it is easy to simply assume that green beans are something to be cooked to a 'farethewell' with ham or bacon ... since I don't subscribe to that notion, I prefer my green beans crispy and flavorful .. and, yes, I do blanch them, and butter them of course! ... but what do you do with your green beans? Interesting recipes?

a must-read for this thread from Pittsburgh Live.com Trust me, it is more complex than one even realizes, but I have done this for some 30 years and no one is complaining! They love to eat in my home ... First there is this comment, from the article: Then this:

Jackal, I think I have experienced the true hand of God in your pictures and text of your blog! You have brought one eGulleter unbelievable pleasure in allowing me to share in this experience .. truly an eye-opener! Thanks for this .. and all of the writing you do here at eG!

O'Mei is actually quite pricey for a student, whereas perhaps a better place might be the new and stunning, but reasonable, Red Lantern Asian Cuisine, 1001 Center Street (831-429-5082). Just returned from SC and had great meals at this place on every visit! Other places which I found good but reasonable were Restorante Italiano on Soquel Avenue near Ocean Street and The Crepe Place, also on Soquel Avenue.

But tapas implies Spanish mostly whereas people may want half-portions of other types of cuisines ...

Gary, I can feel your pain .. searching for Santa Cruz will bring up several pages dedicated to dining in Santa Cruz .. and you will find a number of fine dining options from both Tana Butler, who lives nearby, and from me, whose daughter lives in Santa Cruz ... But you need something more general and not so very posh, I presume from your post so ...check out these two major links to dining in SC: Good Times list of Santa Cruz food options Metroactive Dining Guide for Santa Cruz perfect for UCSC students: Gelatomania! These have a lot of options which students will enjoy ... main search on eG for SC dining .. threads from eG on Santa Cruz food

story here Gifted Gourmet, completely nonprofessional surveyer, asking now for your opinion ... Would you opt for a restaurant with half-sized portions if it was offered? Are you satisfied with the options as they are now presented? Given the cost of a meal in a restaurant, is it going to be worth the money to have a smaller meal?

Here you will find the collection of digests for a number of media which are located in the Southeastern states. The Ivan story pretty much dominated the news in these states this week but it is now business as usual. This week's Southeast Forum Digest includes, in alphabetical order, by city .. The Atlanta Journal-Constitution has a summer's end type of story for its feature article on preserving the fruits and vegetables we enjoyed so recently. Recipes: Peach Preserves Dill Cucumber Slices Brandied Plums Green Tomato Chowchow Atlanta Creative Loafing has a number of interesting articles this week: Smoke shop Neighborly Asada dishes out easygoing eats and stout margaritas, Serious sushi at Zuma, plus news about town, Now You're Cookin': Seven favorites for learning at the stove .. in this article, Suzanne Wright does an analysis of some of the best places where a cook, either a novice or an expert already, can develop new skills for the kitchen: Quite an interesting "read"!Access Atlanta of the AJC has an article on the new, well, not so very new anymore here in town, Brazilian steakhouses which have blossomed and spread .. with varying degrees of success: The piece by Atlanta critic, John Kessler, is a riot!Charleston Post & Courier offers a number of pieces this week, one on The Doughnut Plant on the Lower East Side of NYC, owned by Mark Isreal, originally from the Carolinas: Also featured articles this week on heirloom tomatoes, feta cheese, and a test on baking with artificial sweeteners. The Charlotte Observer offers a number of stories: on granola's rebirth, on the woman behind Duke's Mayonnaise, and an article by Kathleen Purvis: Charity flap tests limits of strict ethics Well worth your time in reading this.Charlotte Creative Loafing has a number of articles, two on Italian food which are Charlotte local favorites and another of the articles which caught my eye: particularly the one entitled "Dixie Chicks" on the wonderments of southern fried chicken available in Charlotte: The bird is the word Memphis Commercial Appeal has an article on La Montagne, which is a favorite for its cuisine: Plus an intriguing article on Chez Philippe: Good reading this week on all of the articles offered!The Nashville Tennessean has the usual seaonal article with recipes: Sweeten up Jewish new year; prepare to break Yom Kippur fast: Also here you will read about Fair Fare of the Tennessee State Fair and the foods you can find there: and you will find some fair foods to replicate at home here as well. The Raleigh News & Observer offers a number of great articles you won't want to miss: an article on choosing good wine glasses: and the piece de resistance is, of course, on Enoteca Vin, about which much has been written here at eGullet in anticipation of the upcoming October 3rd eG Dinner there: That pretty much winds up this week's SE Digest .. have a good weekend and check back here for more updates and discussions in the Southeast Forum!

First of all, please look over the Consumer Reports article here .. I bought my first Cuisinart many years ago and it is still one of my very favorite kitchen "tools"! There are bigger and better ones, more brands, more attachments, more and better, blah, blah, blah ... but I still love my old one! this is not up to date info obviously, but I once heard Julia explain in wonderment when the first food processors came out for sale! She was ecstatic that a machine did what took a cook so long to do, and so uniformly ...

In the Rosh Hashonah thread and in a couple of other threads, we have touched upon some elements of food and its relation to a holiday on which people observe traditions which revolve around food. Or, in this case, not eating food during the fast which personifies this day. One of the themes of Yom Kippur is repentance for one's sins in the past year. For that, Jews say prayers called "al chaits" ... asking for forgiveness for specific sins. In this case, jackal began with some food related "al chaits" which I found both interesting and, at the same time, amusing. I would like to see what you can do on this theme! For the sin of serving messy food at a cocktail party and ruining guests' clothes For the sin of inviting a "bad mix" of guests to dinner and the ensuing lawsuits For the sin of not serving the proper politically correct food to my liberal friends (i.e. dolphin net tuna, veal, etc.) For the sin of not recalling every guest's particular food allergies For the sin of spending too much time in the kitchen cooking with guests present For all these forgive us, pardon us, grant us atonement.. Thanks, jackal, for the stimulation of a great idea ..

new thread on this topic here on Yom Kippur and food observance

excellent article on coq au vin from the Observer UK circa 2001

Gee, thanks for the great tip!!

The Argentinian steakhouses are pure protein loading .. and I like Fogo de Chao but have gone to others which were equally good ... so, that is for meat-loading but the all-you-can-eat buffets I learned about in college as an undergrad .. one near the U. of Illinois in Champaign-Urbana was at Rantoul AFB, a half-hour away .. friends taught us how to properly attack this mammoth buffet .. eat the expensive stuff first (seafood and meat) ... pass on the salads, avoid the soups, eschew the vegetables and breads .. this was long before Atkins, of course ... but we had to lie down in the backseat and unbuckle our belts (there were no seat belts back then!!) .. and the driver was designated by whom felt the least ill .. long time ago .. but now I simply go to the Brazilian places once in a while for old times sake ...

Will drop them off on your doorstep after I finish eating my pecan-crusted crow, French bread, rye bread, and a ton of tarts ... but, man, I sure hope God will forgive me if I passover the pumpernickle ...