Gifted Gourmet

one review here mixed reviews here and finally, from Amazon: I have enjoyed my copy, for what it is worth, review-wise!

I'll match your Arthur Schwartz with mine (above) ... anytime ... you do click on the links provided, no?

If one uses marrons glacees, and makes a paste of them as the recipe above requires, might that not save on the effort, if only slightly? The following echoes your sentiments exactly: (see website cited above)

In honor of our very special guest this week here on eG, may I offer this? Alton Brown's Lemon Curd Recipe

The recipe and some info (from Arthur Schwartz, history and recipe) and yet a little more background similar options

Thanks for your mention of the Beacon! Overcome with curiosity, I discovered yet another unknown (to me at least) Southern treasure: and, I too, am equally certain Elvis would have enjoyed himself thoroughly!!

from CuisineNet.com this brief note:

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 has as its lead article a piece on rubs for the barbecue: and, of course, there are interesting recipes for rubs including unusual Ginger-and-Cardamom Sweet Rub for Fruit, Latin-Style Wet Rub for Meats (which sounds distinctly erotic!), and Sesame-and-Ginger Asian Wet Rub for Chicken and Seafood ... hmmmm... sexy rubs? why not? Atlanta Creative Loafing Two reviews on local ethnic cuisine: Indonesian and Nicaraguan, respectively: Birmingham News has an article on families and their relationship to cooking: Charleston Post and Courier has an article on Fusion cuisine and the upcoming Spoleto Festival by Natalie Dupree, a nationally recognized southern cook and author: as well as an article on mozzarella cheeses: The Charlotte Observer has a fine article on cognacs, the myths and facts: Charlotte Creative Loafing has this appealing piece on Wine In The Fast Lane .....NC growers include NASCAR success story The Knoxville News has an article on eating "raw" by David "Avocado" Wolfe: Memphis Commercial Appeal has a brunch article of interest: The Nashville Tennessean has an article on their local chefs and their favorite desserts, with the recipes: one such chef is Amy Blevins: Savannah Now has an article on Gottlieb's, a local landmark culinarily:

eG New Orleans restaurant discussion Hopefully, a quick reading of this thread at eG recently will answer some of your questions! Anything Mayhaw Man suggests will be highly trustworthy as far as the local cuisine goes.

World's largest cheesecake for Shavuot Nishlis and Schmo? A comedy team from vaudeville? sorry ... couldn't resist ....

The reviews were terrific for Rossant! Super Chef: The Making of the Great Modern Restaurant Empires Looks as if I ought to get a copy, from Amazon of course, and read it myself!!

I never promised you a rose garden .. not even an Olive Garden!

Mobile dining options galore! Highest rated Mobile restaurants which includes, please note: Hooters, Cracker Barrel, Olive Garden and the like ....

Refrigerated?

Not to dispute your judgement on this statement, but from what I have heard and read, Greenville, SC, has a very long way to go culinarily. And that surprises me because of the very fact you have cited here: and which restaurants cater to the needs of these people: What I have read of Greenville: Is there any truth in this statement?

If you desire something really different, and more exotic, you might try these: Pinhead Gunpowder Pearl Keemun English Breakfast China Yunnan and Russian Caravan They are all quite distinctive and certainly make for some delightful tea experiences. I have ordered them online from Grace Teas.

I find that it is indeed a rare restaurant which does proper respect to its tea service. My husband is an avid tea enthusiast and always finishes his meals with a cup of some variety of tea ... more often than not, it is, as someone here related, nothing more than a Lipton tea bag which is offered. It is the barometer by which he "measures" a restaurant .. the way in which the tea is approached ... he did revel in the tea he had at Fortnum & Mason in London and I think he must want to achieve that same experience here in the States ...

Quite a comedown from the original hype and extravagant attention the show initially garnered. Perhaps one season of Rocco would have been sufficient ... and NBC is no doubt just trying to last through the end of the series with no monetary damage ... Pity ...

Fresh strawberry sorbet is my favorite and so simple to make: make a simple syrup with water and sugar, process up some strawberries, a touch of fresh lemon juice and put into your Cuisinart Ice Cream Maker! Heaven! Quick and easy yet equally refreshing? Ruby Red Grapefruit juice mixed with some simple syrup ... put in the Cuisinart and enjoy!!

Lest anyone be left with the misconception that much of the dining in and around Atlanta revolves exclusively around the holiest of holies, barbecue, it is equally important to realize that this burgeoning city boasts some excellent dining opportunities. Prime among them is a restaurant named after "the celebrated chef Joël Antunes, nominated this year for the James Beard award for best chef in the Southeast" as Atlanta Creative Loafing correctly noted in a recent review. His restaurant is quite extraordinary and currently offers a tasting menu which is both reasonably priced and delightful. One of my closest friends came back from her first meal at Joel and she was in raptures! The website is indicative of the entire ambiance and deserves a look: Joel Restaurant From Creative Loafing in April, 2004: If you have experienced the pleasures of dining at Joel, we would love to hear from you!

A nice place to begin your search: Inner Harbor dining options

Except for the cats who, inevitably, would follow you around town ... This is hysterical, bloviatrix!! G-d should only forbid us to eat soggy, flaccid rolls as children .. who knows how our precious self esteem might suffer in adulthood .. worse yet, how many expensive hours of therapy this might entail ..

I have a friend who owns a local kosher market and promised his girlfriend that he would dress her in sable if she'd marry him ... this is not a joke actually! Little did she realize that he meant the fish, not the fur ... she is now up to her ears in briskets .. oh, and a few huge diamonds!

Can't spare the time gravlax requires with my time spent on eG nowadays ... priorities, of course ....surely G-d will forgive me and overlook my "quick fix" of the store-bought lox ... just this once.... Anyway, now my culinary reputation is shot to hell .... ..vraiment, quel dommage ...