Gifted Gourmet

Since I avoid eating the tourists, the shrimp and other glorious seafood that Charleston offers her guests makes my mind up about where to travel in the southeast ...and the hushpuppies? to die for! and the boiled peanuts? eh ... not my style ...

Olde Pink House is a classic Elizabeth's on 37th is also wonderful for a exceptionally nice meal ...as are Garibaldi's, Il Pasticcio, Johnny Harris Restaurant, Lady and Sons, Mrs. Wilkes' Dining Room, Sapphire Grille .. no dearth of fine dining in Savannah ...

I hate to think that anyone wouldn't revel in Hyman's Shrimp and Grits dishes ... huge shrimp and amazing brown gravy over perfect grits .. huge portions and exceptionally generous amounts of shrimp, my favorite shellfish ... and their service is impeccable ... I know that Hyman's is touristy but I dearly love their food and Mama Phyllis who makes her nightly rounds of the dining room ...

My very dear friend, andiesenji, sent me my first and finest homemade candied ginger ... and I still have some of it to use as she suggests upthread ... what a blessing she has been! I, like andisenji, use it in my festive glazed carrots - as well as my Rosh Hashonah tzimmes with carrots, squash, sweet potatoes ... and she's is so correct when she notes:

kosher is in the eye of the beholder, Hungry C ... and it looks fine to me ...

in today's mail I received this recipe ... for Pumpkin-Cider Soup which looks quite delicious ...

By way of yet another possible response to your inquiry, Janet, there is this article: which is not uninteresting on this topic ... The portions are, apparently, an issue .. and cheese is only an option over a sweet dessert ...

I think that the European model of serving cheeses after the entree, but before dessert, may be because, as French epicure Jean Anthelme Brillat-Savarin writes, "Un dessert sans fromage est une belle à qui il manque un oeil" -- a meal without cheese is a one-eyed beauty ... not sure of the origins of the custom but will investigate this thoroughly, avec une verre du vin ... and the cheeses were originally served as part of the dessert .. now they are a separate course.

On a trip stop while driving through Bloomington, Illinois, my husband and I stopped at a diner ... our "Duck a l'Orange" turned out to be dark meat of chicken with red-dyed grapes which they claimed were cherries ... nothing was orange about the dish ... and I was less than pleased with their audacity! Chutzpah, really!

How about this one from Two Rivers Country Club: Roasted Butternut Squash Bisque

If you want a supermarket chain name, I'd say the Extra Virgin Olive Oil under the Publix label is the best of that lot ...

sadistick, I just love what you have done here with your cheese board! Thank you as well for the explanation!

a nice, helpful discussion here on various Thanksgiving soup options ... In reading them over again, I myself found some new and highly interesting options: RICH TOMATO ORANGE SOUP turkey consomme garnished with small almond dumplings Roasted Pumpkin Butternut squash with sauteed leek and chicken broth pumpkin/sweet potato puree style soup in a chicken or turkey stock base OYSTER AND ARTICHOKE SOUP tons of great pumpkin soup ideas here at eGullet butternut squash soup eGullet discussion

I will make sure that you have the opportunity to visit Eatzi's and Trader Joe's ... and Trader Joe's carries an extremely large assortment of kosher products... their store brand also has a nice variety of Kosher products as well... in the front of many Trader Joe's stores, there is a pamphlet which lists many of the kosher products that they carry. Let me know the dates you plan to be in Atlanta ... I have a lot of Israeli products on hand here in town but I thank you so much for offering!

THE BUCKHEAD MARKET AND BAKERY 3221 Peachtree Road NE Atlanta, GA 30305 THE DUNWOODY MARKET AND BAKERY 4505 Ashford-Dunwoody Road Atlanta, GA 30346 are both owned by Eatzi's ... then our new Trader Joe's will be yet another option ... by then, Michelle, my basement will be full of jars and cans of chestnut puree .. bring an empty suitcase .. I will fill it!

You might want to scroll up for this video on strudel dough making ... from Canadian Living. com

If you want a truly authentic resource, I would suggest this book: The Classic Art of Viennese Pastry: From Strudel to Sachertorte More Than 100 Traditional Recipes (Hardcover)

There was ... I wrote the Southeast Digest from May, 2004 until June 28, 2005 ...right here ... but I did it until I took on other duties ... the links are rather old and probably out of date but some of the other things there are interesting ...

Have you ever had the privilege of dining at a restaurant or someone's home who offered a trou normande? mentioned in this thread source for informationIt sounds delightful and one need not live in Normandy, nor even France, to experience it ... Would you like to make this as an intermezzo in one of your more formal meals? recipe in French ...recipe in English, from Calvadosonline.com the source with photos

markk's website with photos of Restaurant du Faude .. thought he might add his link ... and, ahem, who first brought up trou normande in this tangled web .. thread? Moi ... ici, mes amis ...

Scott Peacock doesn't have a regular column .. articles on food appear in the AJC (online too, of course) on Thursdays ...

Safe to say: The Daniel has spoken ... his words are, as always, unimpeachable and ring true to anyone who knows their food ... much appreciated as always .. now about those Parisian or Lyonnaise ladies of the night ...

Gelatin salads break out of the mold worth reading if you know of Scott Peacock and his mentor and beloved friend Edna ...

I thought of that yesterday .. but now I have taken your advice .. you're probably right .. he'll know ...

all I found on releve was that it is a ballet term .. nothing culinary showed up in my search ...