Gifted Gourmet

The buttery, rich, and creamy qualities make for my "purist" vision of the proper cheesecake but, now that I think of it, a dash of bourbon might actually enhance, rather than detract from, the beauty of the dessert. Please fill us in on the delicious denouement of this!

I do respect Truett Cathy for acting on his beliefs and remaining closed on Sundays his bio... he is no hypocrite certainly .. and the sandwich ain't half bad either!

What is that? the tasting menu? prix fixe includes sugary sweet tea, in which you can get your teaspoon to stand up by itself ... Viagra not included ...

Fried pickles??? How are these prepared, if I may inquire ...

Chick-fil-A only gives you one per sandwich. Check with Jason and Brooks, though. They're each due for a package soon. Not what their website indicates: official pickle quotient per sandwich note the give away plural ... and then there is the sodium!!

I know they leave off the mayo but I like to add a little from the squeeze package because it makes it taste better to me ...

I certainly agree with you on not liking the very sweet versions of cheesecake .. far prefer to taste the cream cheese itself, with a touch of vanilla, a little sugar, and the buttery richness of the butter cookie crust. I don't add any lemon or other citrus, because I prefer it to be smooth, dense, and creamy, but not even slightly tart ....

But don't ask for the pickles or even the Chik-fil-A on a Sunday .. company policy decrees this, according to their president, Truett Cathy ... and I have always enjoyed their fresh hot chicken sandwich, but never soggy .. the pickle is never optional, nor the mayo ... classic southern fare ...

The food or Mama Dip??

yet another exceptionally well put tanabulter sig line!! Thanks!! This is yet another for a Cafe Press t-shirt!!

more "Jewish geography", or it's small world after all: my mother graduated from Jamaica High as well! but in the 1930's ....

That's me, the Menu Maven! T'was my pleasure, Popcorn, to be of service in your quest for info!

Chinese "noshtalgia" It must be a mitzvah to eat Chinese on Sunday nights ...

She has been on The Food Network, written a cookbook, and runs the "ultimate" southern cooking restaurant in Chapel Hill: Mama Dip's Has anyone been there and if so, what were your impressions of the food? What is your favorite food in the category of true southern cooking??

Thomas Keller, NYC and Yountville, Cal. .. why? who else knows food so intimately??so brilliantly! Gary Danko, San Francisco ....sophisticated cuisine personified the beauty and taste of his meals is extraordinary, a perfectionist Susan Spicer, New Orleans .... irresistable! her creativity and energy, innovative techniques

I really think that some of the egg roll closeups and Polynesian umbrella drinks might make powerful new additions to the Jason Perlow Signature Series avatar collection!

Another story of interest to fans of the Food Network and who may live in the Triangle: Rachael Ray"s "$40 a Day" Clearly, she didn't visit the Angus Barn on this show:

Apparently they have won numerous awards and are recognized for both their food and service: website as well as their wine cellar

You are truly a man of your word! Last night you promised photographs, et voila! There they are!! Lovely, but two things I can not see in the pictures which we had discussed: the eggrolls with pork fat and shrimp (now I see it!!) the rabbis who eat here ... You realize that an hour from now, I will have to look at these pictures again..... (Edit: now all of the pictures are there! Thanks! No rabbis, but a smiling happy Buddha. .. and I see what you ate! Gravy closeups and shrimp-laden fried rice .. I am starving!)

According to your ingredients, it would appear that you have made a lemon-mango chutney ... just my opinion and based on this definition.

Here you will find the collection of digests for a number of media which are located in the Southeastern states. (Note to SE readers:If you live in a city which is not normally covered in this digest, please send me a PM to look into their media and the food articles there) This week's Southeastern Forum Digest includes, in alphabetical order, by city: The Atlanta Journal-Constitution this week has, as its main story, different aspects of preparing that all American favorite, grilled cheese sandwiches. There is discussion by both our own Marlena Spieler and Food Network's Rachael Ray on several different types of cheese sandwich fillings, including the Croque Monsieur with its creamy soft cheeses and ham, dipped in an egg batter. Other recipes appear here as well: a wide variety of excellent grilled cheese sandwiches: Panini Inglese: Rare Roast Beef With Blue Cheese and Watercress, Fresh Mozzarella, Prosciutto and Fig Jam Sandwiches, Peppers, Pepperoni, Provolone and Pecorino Pita, Bacon, Tomato and Avocado Quesadillas, Mango-Brie Quesadillas, Pacifica Pear Grilled Cheese, Croque Monsieurs, and many other variations. In Atlanta Creative Loafing this week, writer Cliff Bostock takes on three local breakfast spots, while providing his readers with the rationale for his recently developed breakfast interest: This week's Birmingham (Alabama) News has as its prime focus a new book by celebrated California chef, John Ash provides the next best thing with his latest book, "Cooking One on One" (Clarkson Potter, 2004, $37.50). The Charleston Post and Courier is all about vegetarian grilling: vegetables, plain or fancy, taste great on the grill: more by Chesman: From The Charlotte Observer one can read about a typically southern favorite: poke. Making a mess of poke ...Versatile poke plant is good (free) eats Charlotte Creative Loafing is about West African cooking: The Knoxville News looks at using rhubarb in conjunction with the popular Atkin's Diet: Memphis Commercial Appeal is about 'Home Plate' which shines cable spotlight on Memphis chefs ... The Orlando Sentinel is using an article on mangoes with Norm Aken's book highlighted: and, last but not least, is this week's Savannah Now with an article on their local Pearl's Saltwater Grille, previously known as Pearl's Elegant Pelican:

Wasn't there a commercial (for Motel 6) wherein Tom Bodett said something like "We'll leave the light on for you." .. and the "welcome mat" is always out, should you pass this way, Varmint!

Yo!

I use a third of a cup of Minute Tapioca as a thickening agent when I make my peach and plum pie. I like the texture and it is clear and makes the pie even prettier .. since it is an open face pie (not unlike a tart), and the fruit is arranged in concentric rings of alternating colors of red and gold, the tapioca works well. Yes, it needs time to soak up the liquid before baking (15 minutes).

Andrea, I am so thrilled to read your article on cheesecake .. in fact, I am qvelling(pride at an accomplishment) at the entire piece and its appearance at the top of the homepage of eGullet today!! Yasher koach (congratulations) to an ayshes chayil (a woman of valor)!! You have made my mouth water and my eyes tear with delight at both your culinary accomplishments and your sensitivity to the "holy cheesecake" of Shavout ... you are indeed fortunate to be able to bake this most exquisite of desserts and receive positive, no, delighted, feedback on this!! Keep writing for TDG, and keep baking ... I thoroughly rejoice in your weekly blog "what we're making for Shabbos" and try though I might, can not keep up with your preparations, energy, and enthusiasm!!