Gifted Gourmet

No, schmaltz simply means "fat" ...(i.e. fat herrings) .... and they are not preserved in "schmaltz", which is actually a golden liquid fat rendered out of chicken fat. So far, this makes absolutely no sense, I am quite certain.

alternatives for schmaltz herring The first two recipes are not brine-involved. See what you think.

article on tea books Just found this article at boston.com and felt it might stimulate the minds of you tea afficianados out there. The Empire of Tea: The Remarkable History of the Plant That Took Over the World By Alan Macfarlane and Iris Macfarlane Tea: Addiction, Exploitation, and EmpireBy Roy Moxham

In Saveur, some ten years ago actually, there was an article of note on calvados: Saveur article

No one does it better than you, andiesenji, but I then repeat myself .... Thanks for yet another invaluable suggestion for all of us here at eG!

doesn't everybody Google to find something?

is this it perhaps?? copies available for $.89 from Amazon

You think jeffj really sold out his rating on the Varsity for a paper hat?? Migawd, what is this world coming to? maybe the Ritz Carleton needs to rethink their meals and try a "gimmick" ...

Click on fish balls .. worth a good laugh!

I had thought of your "grading system" as being more of a list for "the best of " category restaurant, a system which would allow one to compare apples with apples. Thanks for your followup for clarification of the grades you gave. At a very initial, cursory reading of your post, I thought that the vaunted Ritz Carleton got a B while the Varsity got an A ?? ... in retrospect, I see it more clearly. Perhaps a code to explain your "grading" at the beginning of the post might make things simpler.

Cheyenne's Mexican Restaurante 700 Sandy Plains Rd, Suite B-1 Marietta, GA 30066

Highly appropriate today I, too, think of the President in conjunction with this popular confection, but especially today. The website is marvelously entertaining (no pun intended). Thanks for reminding us, Jason, of the man and his signature candy!

A little more than a year ago, Holly Moore introduced eGulleteers to this website on dining in the southeast: (the thread) DixieDining.com Although it is a year later, dixiedining.com has added to and broadened their website considerably. With that in mind, as well as the growing interest in our own Southeastern Forum, might I suggest that you give it a look? Enjoy your dining explorations and do give us some of your own input on the site.

Too early in the day for horror stories?

That looks amazing and I will be making it on Sunday!! Thanks!!!

This is the recipe for tosca: 1 # butter 1# sugar 14 oz. lt. corn syrup 12 oz. lt. cream Boil mixture to 220 F., and toss in 1# 4 oz. lightly toasted sliced almonds. Pour over prebaked sweet dough. Chill and cut. Might this be something similar?

And what, pray tell, is rhubarb ketchup???

Jewish-food.org has some amazing variations on every possible recipe!

I think it is high time for people to come out of their pickle closets! Stand up and shout it proudly: I pickle for pleasure!! So there, world!!

Once described by a friend who was dieting at the time: a little bit of heaven wrapped in dough .. audible sigh ... to me it is carbs wrapped in supercarbs ... So would we all! Hope this works out as all you have hoped for .. keep us up to date, please!!

knish recipe The very last line of this recipe says one can make either small or medium size knishes. Does that help? This particular recipe, from the Forward, also indicates that one can adjust the size.

Thank you for this piece on Cold Stone .. an appropriate name if there ever was one!! You would buy shares in a company foretelling its own epitaph??

What I most appreciate about you, kpurvis, is your keen ability to "cut to the chase" .. you do tell it like it is, and in this day of spin-and-hype, I find that incredibly refreshing! Hoss Cartright?

I didn't see one either, Joni, and just checked recipeGullet with similar results. Perhaps Andrea, bloviatrix, will provide us hungry people with one shortly??