Gifted Gourmet

Looks like you have until October, docsconz, to do a little Berlitzing ... but we fully expect you to come home to eG with a full report on your adventures in Portugal .. foodwise and otherwise! And you get extra bonus points if you single out these pastries for a full description!

barbecued, no doubt, Al ....

The pleasure is all mine in locating some of these articles, Irwin! I have been to Lisbon many years ago but don't recall the egg tarts ... I know that they enjoy a reputation of being world reknowned. And one day, I may even try my hand at making them with Leite's recipe! Thanks for your great post!

from Leite's Culinaria .. possibly this?

story on new chocolates That said, what do you like your chocolate to be filled with? There are liquid centers like liqueurs and even wine ... and the usual nuts of all types ... and now, in reading this article, I see that a company is using some very unique types of centers for its candies ... so let's hear from you on your preferences! Note: they need not be actually produced yet so let your imaginations run rampant!

article from the Christian Science Monitor This was such a lovely little article on the pastries and their origin in Portugal .. had to share with you ... has anyone made these themselves? if so, will you share the recipe? please?

Here you will find the collection of digests for a number of media which are located in the Southeastern states. This week's Southeastern Forum Digest includes, in alphabetical order, by city ... and, of course, there is extra heavy emphasis on Greek foods in almost all of the regional media: The Atlanta Journal-Constitution opens with a story about, what else, Greek baklava. The article has to do with the working of phyllo in the kitchen of local Greek restaurant, Kyma, owned by Pano Karatassos, a legend in Atlanta's dining community. The story includes recipes for: • Baklava • Phyllo Triangles With Cheese and Mushroom Filling • Phyllo Triangles With Spanakopita Filling • Phyllo Pie With Prassopita Filling • Phyllo Cigars or Spirals With Tiropita Filling • Lemon Cream-filled Phyllo Cups Reagan Walker's article is all about her fascination with that old southern favorite vegetable: okra. Access Atlanta from the AJC is all about a new local Brazilian bakery called Pao de Mel: My mouth is watering for these delicacies which I have yet to experience but look forward to with great anticipation.Atlanta Creative Loafing has a review by local Bill Addison, which true to form, is about a local restaurant, Chinese Gourmet Classic: His writing style make Addison a pleasure to experience!Charleston Post & Courier is running an article, options exist for healthier breakfasts, which has not too much new information but does offer some great ideas: and there follows a list of some terrific menu-planning ideas.Also in this week's paper is a piece about Dottie Frank and her love of lowcountry cuisine: The Charlotte Observer has a nice article with some great ideas about using store-bought dough but creating your own recipes from it: and an article on handling money along with food by Kathleen Purvis: .... read on ...Charlotte Creative Loafing has an article by Tricia Childress on a tasty blend of Thai and Vietnamese cuisine at Viet-Thai Noodle House: Memphis Commercial Appeal is running as their main story a piece on Greek frittatas which is from Mollie Katzen and full of some interesting methods to prepare this favorite dish: recipe for Greek frittata The Nashville Tennessean has an article Cookin' on 'cue: The Orlando Sentinel has an article by their Food Editor Heather McPherson who writes about Gr olive oil and its true origins: well worth reading to add some new ideas to what you may already know about the golden elixir ...The Raleigh News & Observer has a set of articles which focus upon Greek wine because of the upcoming Olympic Games in Athens: Another article this week gives specific suggestions on Greek wines to try and there is yet another article about the local Greek wine tasting dinner events as well. Perfect reading! A series of dinners featuring Greek wines have been scheduled in the Triangle to coincide with the Olympics in Athens. Some of the choices include (and I have only chosen on to illustrate): .. do read the article on the wine dinners because it will give you numerous delicious ideas!Have a marvelous time enjoying the articles from some of the many cities in the southeastern states! I have very much enjoyed my first week as a Forum Host for this area and hope that you will contact me with ideas specific to the places in which you live in this region!

Could not locate one but there is this: I didn't stop to consider that the wine quiz was so heavily in favor of the females who took it ...And there has been a bit of discussion on the lack of something appropriately masculine ... hence the new thread .... new quiz ... special thanks to tanabutler for offering the URL ... So, without further ado, and seeing how much people here seem to enjoy the art of the quiz, here is the beer quiz, for anyone who wishes to give it a try ... the beer quiz If you get this message, don't despair, simply try again later .. it does connect on occasion!

article from the Seattle Times Since Dr. Gorin seems to think even "special occasion eating" is something one ought to be concerned about, how about your opinion? Do you ever say "just this once"? and do you ever think that the "once" can add up to more and more indulging? I am surprised that she came up with the number 50 ... Or is this normal human behavior?

Between the descriptions and the attractive packaging, the Raspberri and the Alizé Bleu do look most appealing! Thanks for sharing it with us .. I would definitely go for that vodka!

The famous Bellini was invented at Harry's Bar, Venice, in 1934. 2 ripe peaches, peeled, halved and stone removed, or the equivalent using canned peaches in natural juice chilled champagne or sparkling wine 2 chilled champagne glasses Place the peaches in a small blender ... purée til totally smooth. .... can be done well in advance .. store in the refrigerator .... spoon half into the chilled champagne glasses... slowly top up with champagne, stirring as you pour. Ideally, you should have one third peach purée to two thirds champagne

Sculley's on the Boardwalk Sound like something you might enjoy? I would love to eat there! shopping galore and many more dining options (scroll down to see)

Aha! yet another not-so-veiled plug for Ben & Jerry's!

from the Lodge on Little St. Simon's Island yet another I like this one!

right here at the eGullet Recipe Archives as requested! Enjoy! or maybe this one?? yet another completely different version

sorry .. 6 cups is right ...

My exact thought! I imagine that there are a few people to judge the winners but surely they can't try out a bazillion grilled cheese recipes! Although I might be willing to try!

Pleasure is all mine, to be sure, fierydrunk! Portland has a zillion fruit orchards which I discovered while driving out the Columbia River Gorge and south to Mt. Hood ... surely must be fairly simple to find fruit concentrates in your area .. picked as one of the top vegetarian places by no less than PETA ...

have purchased this from Chadmark Farms and it is great! Just Pomegranate, put out by R.W. Knudsen should be in your local Portland health food stores or upscale groceries ... Knudsen is very popular and relatively easy to find ...

I make a tomato-orange-ginger soup with those ingredients .... It has a beautiful reddish-orange color and a slight bite from the ginger. 2 medium onions, peeled and chopped fine 3 cloves garlic, chopped fine 1/8 pound sweet butter Zest of ½ medium orange 6 cups pureed fresh tomatoes (edited, see post below) 1 5-ounce can tomato paste 6 cups freshly squeezed orange juice 1 teaspoon ground ginger 1 tablespoon finely grated fresh ginger 1/4 teaspoon white pepper ½ teaspoon salt 3/4 tablespoon salt Cayenne to taste Sauté the onion and garlic lightly in the butter ... do not brown. Add the zest and stir well. Transfer to a large pot (or stock pot) ... add the remaining ingredients, stir well. Bring almost to a boil, lower the heat, and simmer for 15 minutes. Serve hot or cool. oh yes, andiesenji and I discussed this recipe and her own personal variation back in May ... andiesenji, you reading this?

it's all Greek to me, and everyone else apparently! NY Daily News article and from Pittsburgh Live ... even cooler ideas ...

I have made lemon bars according to Sara Moulton's recipe but would love to have the Sherry Yard recipe as well .. if you would share it ... please?

It most certainly is being produced and is available at, where else, Zingermans!

the changing face of Applebees (italics mine)The All American Drive In is back???