Gifted Gourmet

Many thanks for this picture, Holly!! Just part of the education of truly southern cuisine!!

have used this with ease and success! simply print out and check off ...

the history of moonpies and the legend Moon Pies originated in Tennessee back in the early nineteen hundreds and were supposed to have been made for the coal miners there to make their times under ground more bearable. They are still sold and eaten in the South and have a loyal following even today ... My questions: have you ever had the experience of eating Moon Pies and, if you live outside the South, is there something comparable?

.. well, you never met Gifted Googling Gourmet! I have a patent pending on that! and then there is the Museum of Shopping Lists .... all of which made me feel much, much better about mine!

Will tell you about mine, but first, this is perfect for your new thread: click here for grocerylists.org Great examples .. look at the Top Ten!

Little media coverage? It was all over the Net all weekend, huge writeup in the NYT, local paper here in Atlanta had a big spread ... this weekend was pretty much "all Julia" on all cooking websites and even others ... maybe we are reading different things but it was on all of the channels on my television .. PBS Lehrer Newshour did a big piece on her with Jacques Pepin on Friday, the day she died ... I think the coverage was superb! new article today in the Wall Street Journal ... marvelous!

A very warm welcome to eGullet, Derrick! I have read your website with no small amount of pleasure! Your links and writing are marvelously insightful ... Your opinion will be highly valued here, I daresay... it comes with a considerable amount of perception on the subject of food ... back to the glasses again ... but a big welcome!!

The worst spillovers are the sugary ones which turn to carbon because the surface stays so hot for so long ... and that is rough to clean off, I have to admit .. the rest of the spillovers are not really as bad to deal with ... but I still enjoy using it ...

I have had my Whirlpool ceramic flat top range for some four years and love it! Once I got over the idea that I was going to break it and got used to the heat left on the burners after turning them off, I could see the benefits .. information here and, yes, I know about the "bouncing merrily" thing with water drops on the bottom of a pot .. just got acclimated to it and would definitely purchase the same cooktop without question or doubts... I like the ease of cleaning it and the look is much more modern in my kitchen ... Marlene, your comment may not match my experiences with the top because I use a special cleaner which is simple to use, contains some sort of powdered pumice in a cream, and gets rid of any cooked on foods ...product here

The main seafood I buy, fresh from my Costco, are those luscious slabs of boneless and skinless salmon!

Will be in Santa Cruz on August 23 .. if you will wait, I will bring you the entire Magazine section from the NYT .. and we can "do" a Gabriella lunch ...

today from Slate Magazine Check it out ...... a must read by Dickerman ....

a very good place to start: click here even better results from chowbaby.com

I happened to find an article from our local paper on a guy who apprently is making a special hot sauce to accompany foods: article from the Atlanta Journal-Constitution Which, of course led me to become interested in what types of hot pepper sauce people in this region, although hardly confined to this area, are enjoying to spice up their meals ... A very interesting article to be sure which, of course, prompts me to ask about your favorite hot sauce: What brand do you favor? Why is this your favorite, or is it one among several? Do you take a small bottle of it with you on a trip? What temperature do you fancy: mild, hot, very hot ...? Your favorites??

Actually, I must admit I know precisely what Jackal is referring to here .. the so called "fanatics" use levels of kashrut as a means of oneupsmanship and looking down upon the culinary offerings of others far more often now than before .. I have personally witnessed this "new" phenomenon myself ... It is a way of demonstarting one's newfound religiosity by making food the issue .. what used to be fine is now "suspect" and a haughty "Oh I would never eat in ----'s home" takes on what I consider a sanctimoniousness that I find annoying, no, let me be honest, incredibly irritating .. and I simply don't invite those who persist in what I deem a "food farce" ...

My kind of dessert, corn ice cream is my kind of dessert .... thanks to Sinatra but special thanks to you for sharing the results of this concoction, bloviatrix, and blovie's "remedy" to the texture issues... So, leibchen, what could be bad?? like Linda Richman on SNL said "her voice is just like buttah!" ... and Julia knew everything butter-ish was a great thing indeed!

Even though I am not heading there soon, your marvelously detailed post made me remember some of the highlights of my trip there last fall .. wasn't the duck/goose absolutely terrific?? I still dream of the one I ate in Prague ... "veal paprikas was outstanding" .. I found Budapest quite reasonanable and the food was superb for the money ... did you have beef goulyas? I loved that! Welcome back!

I know all about the "oneupsmanship" that occurs with various religious types ... believe me when I tell you that I had my daughter's Sweet Sixteen catered by a local kosher caterer and lived to regret it ... my home is kosher, yet not strict enough for some of her friends .. so I paid for what I could have done 1,000 times better for the "comfort" of her guests ... that was long ago and today I would handle the entire affair differently.That said, it is still something I believe, that under my roof, all I invite shall be "comfortable" .. just my mishegas ...

Rogov on goose liver This is a must read if you have a smuggled goose liver hidden on your person! and those recipes!!!

There are a variety of foods, and even alcohol, which have been picked as the culprits behind many people's headaches ... article from the Statesman So, if you get food-induced headaches, what are your "trigger foods"? Do you sometimes eat things with these foods in them, not visible, and have predictable results? How do you handle this if eating at a friend's home?

water-packed albacore tuna, or you might wish to use 6-8 oz. fresh cooked tuna, chilled and flaked 1/2 cup diced celery 1/4 cup green or red pepper, julienned 1/3-1/2 cup of a good quality or even homemade mayonnaise 1 hard-cooked egg, diced 1 tablespoon chopped black or green olives 1-2 tablespoons minced water chestnuts (for a crunch) 1 tablespoon minced green onion, or even Vidalias, if available But I never, ever use either Miracle Whip and/or sweet pickle relish ...

That's shocking. I imagine that were Julia present to see this, she might well laugh it off .. she was incredibly diplomatic and made everyone around her feel totally comfortable .. a gracious woman, to be sure!

How about if we get back to Lalitha's topic at hand and continue with her question in her post : Since I often have guests who are observant Jews who observe the laws of kashrut, as do I in my home, I prepare what I know is going to make them the most comfortable. If there are others present who do not care about the issue, then we all eat the same thing and, thus far, there have never been any unhappy guests leaving my home! The latter group always know that there will be no shrimp or pork products served to them here ... My rule of thumb? Always offer that which makes the most strictly observant comfortable .. in that way, pretty much everyone is pleased!

Having just read this article, I look forward to my upcoming dinner at Manresa with even more pleasure! Thanks for bringing it up here, Samgiovese! and a huge congratulations to you, David, on the article!

Time Magazine's covergirl 1966 This I love!