Gifted Gourmet

Not too sure but kishke, kreplach, knishes, and knaidlach would be the absolutely 'ecumenically correct' items for the communion wafers and wine ... L'chaim, Monsignor!!

Thanks for the explanation, GSBravo! Thought I had overdone my meds this morning and was seeing double!

.. see my post on this ... I never forget fondue, nor raclette! great website on the foods of Vietnam: here!

no pho?? nuoc-mam, a fragrant fish sauce??

I know we did this type of thing with dishes representative of each American city and possibly even national dishes but have yet to locate it on the eG search .. in the interim ... and I have found some from less mentioned countries : Scotland: Scotch broth, smoked salmon, haggis and neeps, Aberdeen Angus steak, lamb, venison, baked salmon, Tayside raspberries, clootie dumpling and farmhouse cheeses... all served with a fine scotch, of course! South Africa: African putu (near porridge) and Indian curries to Malaysian blatjang (mango, guava and other exotic fruit chutney), and Portuguese fish dishes to Afrikaner potjiekos (stew cooked in a pot on an open fire). Very popular dishes are bobotie, (an old Malay recipe), and one of the most popular culinary activities is braaivleis (an outdoor barbeque) - at its best with venison and boerewors (a local sausage). Philippines:adobo, lumpia, sinigang, bistek and lechon among others. Kazakhstan: In general Kazakhs prefer meat dishes. Favorite national dish of Kazakhs is beshbarmak. Beshbarmak is cooked of mutton, horse meat, beef and dough. But a favorite, horse meat, known as kazy, karta, zhal, zhaya and kumyss are favorites. Medicinal drink, kumuss (mare’s milk) has curative qualities and is used for treatment of lung and intestinal-gastric illnesses! Bhutan: The Bhutanese diet is meat and poultry, dairy, grain (particularly rice-red and white) and vegetables. Emadatse (chili pepper and cheese stew) is considered the national dish with numerous interpretations of this recipe throughout the country. Poulry and meat dishes, pork, beef and yak, are lavishly spiced with chilies, and it is common to see bright red peppers drying on rooftops in the sun. Salted butter tea, or suja, is served on all social occasions. Chang, a local beer, and arra, a spirit distilled from rice, maize, wheat or barley, are also common with doma, or betel nut, which is offered as a customary gesture of greeting. Senegal: Senegalese Mafe; Koushry (Egyptian lentils and Rice); Saltfish and Ackee; Fried Plantains, Senegalese Lemon Soup, Tiébou Dienn - cheb-oo-jen - often called the national dish of Sénégal, Yassa - chicken, turkey or fish, Senegal Seafood Stew and Ngalax - a delightful dessert!! Brazil: Beans (feijao), Coconut, Dried salted codfish (bacalhau), Dried shrimp (camarao seco), Lemon rice (Brazilian style - arroz brasileiro or arroz simples), Toasted Manioc Meal (farofa or farinha de mandioca), Feijoada Completa - the national dish of Brazil. Jordan: the national dish, mansaf, a whole stewed lamb with cooked yoghourt sauce served on bed of rice; musakhan, chicken with onions, olive oil, pine seeds and seasoning cooked in an oven on a thick loaf of Arabic bread; maglouba, a meat or fish and vegetable stew served with rice, and of course, the basic shish kebab, pieces of lamb, marinated chicken and patties of minced and spiced lamb meat all cooked over a char-coal fire with onions and tomatoes. I had something similar in Israel on a visit. Switzerland: Cheese is used a lot in all sorts of different recipes like fondues and raclette, soups, soufflés, salads and even sweet dishes. Besides cheese, butter and cream are used as well, which makes Swiss dishes not the most low calorie ones available. Switzerland is known for its famous national dish called rösti: grated potato fried in a pancake. It can be found in many different regional varieties. Other 'typical Swiss' dishes are mostly regional specialities, as Switzerland has borders with Italy and France and Germany and the dishes reflect as much.... Mauritius: Salt Fish Rougaille Black Pudding Rougaille Mauritian Special Fried Rice King Prawns in Red Sauce Chicken Kalya Mauritian Lamb with spinach Mauritian Curried Beef Satini - Chutney Palm Heart Salad Choko Salad Pumpkin Sauté Singapore: "national dish" of Singapore is satay, skewers of spicy beef, mutton or chicken barbequed over charcoal fire and served with a spicy peanut sauce. Also popular is nasi lemak, rice cooked with coconut milk and mixed with a variety of other sweet or savory ingredients. Jamaica: National dish is ackee from Ghana, served with salt-fish from anywhere, and the menus include fried wanton, fettuccini, boeuf fondue and Cerasee tea. Portugal: Although Portugal is famous for its tripe, ( citizens are known in the rest of the country as tripeiros – tripe eaters), it is also easy to find hot sandwiches and the national dish – bacalhau, a type of salted cod, which comes in almost 400 varieties.

actually, nannoseconds ....

click here

possibly this one?

Israeli couscous article

My usual recipe calls for: slicing them lengthwise into fairly wide substantial strips sauteing the strips in a good olive oil with salt, pepper, and fresh garlic (lots!) then, halfway through, I add a jar of Barilla Olive Tomato Sauce simmer and enjoy! you can top this with a lovely grated cheese and brown under the broiler ... it is sooo good!

Thanks for reviving this thread! I will be in Santa Cruz, California, at the end of August and will definitely add Pearl Alley to my list of restaurants to try! I expect we will hear shortly from eG's own very knowledgeable tanabutler who is quite familiar with this area. Santa Cruz is full of many delightful places for great eating! and I treasure my times there and the ability to enjoy many of them!

You realize that the salmon ain't getting any younger as we chat merrily along here ....

On the contrary .. I am too sensitive .. or watch too much CNN ...

the use of the term "beheaded" in today's political climate makes me shudder slightly ... heads on for cooking, I agree ... had the heads on in a Greek place in London and loved the results ...

I would think that the slight "butterscotch" flavor might add a lot to a recipe for banana bread ... and I do use one for the other if I am baking something like that ... Joy of Baking.com

Gotta be 'au naturel' for me .. nothing added .. cut up in nice pieces for eating ... daintily ... none of that dripping stuff on my chin from burying my teeth into the big slice of melon ... I don't do the salt thing. ever.

Sure thing because they are cat-tle ....

Thank you for the insightful article, Brooks ... I have loved the meals I had at Galatoires .. which is merely a microcosm of what has changed in the world around it (and everywhere else) from the ready-made foods that arrive with much of the scut work done elsewhere (the egg yolks) and the casualness of the dress of the customers and even the attitude of the employees now: Times have changed outside and within the walls of Galatoires ... and Brennans .. and the Court of the Two Sisters ...

While there are innumerable varieties and brands of cold cuts, but I believe that nothing compares to Boar's Head. One of the few brands recommended by the American Heart Association and the American Diabetic Association, and I find them incredibly tasty and much better than what you can get at most of the supermarket delis. Just my personal preference! oh, and their muenster cheese is another of my favorites ...

The Trellis website with menus and info Surrey House Restaurant Aberdeen Barn The Polo Club Restaurant and Tavern When you check out the menus at these places, you will see the selections and various prices. None of them are "chains" and are all locally owned. Enjoy your stay there because it is a lovely area! The entire list .... look over and see what works for you

We do have a separate thread here for Martha stuff ....

the article from the Telegraph UK Anything goes when you have to change an image and sales are dropping ... Is this type of thing going to garner the youth market?

oven fried green tomatoes (as per your question)

Review of Litton's Rave reviews on this place, their hamburgers and desserts ... thanks for the tip, BetsyinKY!

Chunky monk-eys?? Makes modern day "couch potatoes" look positively sleek and svelte .... In the middle ages, monkish obesity was Europe-wide. globesity on a smaller scale?? Great article, Lalitha! Thanks!