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Gifted Gourmet

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    Sukkot food

    in Food Traditions & Culture

    Posted

    gallery_10011_1589_349804.jpg

    Darker garnet in color than most Ruby Ports and on the palate and nose one might think this a higher-level Tawny. Ripe and spicy, with well integrated tannin and good balancing acidity, showing generous prune, black cherry, caramel and vanilla along with a firm structure and a generous finish on which you will find a hint of cinnamon. A very well-made Ruby! Drink now or in the next year or two. Score 88. K
    right as usual, Rogov! Most delightful and very smooth ... farewell, Kedem port ...

    Cheesecakes "packages"

    in Pastry & Baking

    Posted

    When I made cheesecakes as a caterer, I chilled the finished cake overnight, removed it from the springform, and placed it on a heavyweight pastry circle made of thick cardboard ... it never was a problem and I still had my pan ... for me, chilling it overnight was the key.

    Cooking to Honor Edna Lewis

    in Southeast: Cooking & Baking

    Posted

    I'm late to the party but I wanted to thank you all for this thread.  Having recently moved to Georgia we have been very keen to learn how to cook southern food at home.  The touching story of Miss. Lewis and Scott's relationship is very inspirational.

    Thank you, Mike, for reviving this thread! You are so right about Scott Peacock and Edna Lewis ... together they brought this type of cooking back to life and gave it new exposure to a new generation of southern cooks ... hope your Boiled Peanut Cookies were as delectable as the book was delightful!

    Interdit de Fumer!

    in France: Dining

    Posted

    The International Herald Tribune has this to say:

    Jean-Paul Sartre smoked. So did Colette, Cocteau, Camus and Coco Chanel.  There is something about smoking that seems very French.

    But as in other European countries, smoking in public increasingly has fallen out of favor here. This week, after a five-month governmental inquiry, a parliamentary committee approved a proposal to ban smoking in public areas. 

    To diehard smokers and many tobacconists and bar and restaurant owners, the campaign reflects the loss of a core French value - the rights of the individual.

    "What disturbs me is the ayatollahs you meet everywhere. They tell you how you have to make love, how you have to eat."

    ... and haven't the people in the United States been accepting smoking bans with compliant good humor? :hmmm:

    U.S. Prohibition Era Drinks

    in Spirits & Cocktails

    Posted · Edited by Gifted Gourmet (log)

    The Old Fashioned, the Manhattan, and the Tom Collins all came from the Prohibition era ... many cocktails we know today were invented during the Prohibition such as the Long Island Iced Tea, the Highball and Gin & Tonic.

    Bartenders were well paid and tipped for supplying the public illegal substance of alcohol... the Brandy Gump Cocktail, Rolls Royce, Gin & Sin, Charlie Chaplin, Grand Royal Fizz, Shady Lady, Flying Dutchman, French 75, Hurricane, Absinthe Special Cocktail and many others... interesting question, Thinking Bartender!! :wink:

    Sukkot food

    in Food Traditions & Culture

    Posted

    but as I saw the bottle Kedem New York State Port on the table, I could not help but grimace.

    I don't drink this stuff .. I poach fruit in it for its flavor .. hard to find a kosher port in this city .. this was ordered from NYC on the Net ...

    I know there are good drinking wines which are kosher ... some guests like the sweet, sticky ones for nostalgic reasons ...

    And, of course, we do buy other kosher drinking wines for our meals though .. Yarden among them ... many are merlots which my husband enjoys and I buy chards and other whites for myself ...

    Living in Atlanta, we have a propensity for sweet things like Coca Cola, the home of that beverage ... :huh: but our tastes in wine are somewhat more developed ...

    New German Cuisine?

    in Elsewhere in Europe: Dining

    Posted

    Modern German cooking today is widely divergent and represents a wonderful central European fusion of tastes incorporating influences from around the world, as divergent as the country's population is. "New German Cuisine: includes such dishes as lukewarm white asparagus salad with vegetable vinaigrette; wings of skate on young greens garnished with pignolias; roasted calf sweetbreads with corn salad; Brandenburg haunch of venison with cabbage, mushrooms and noodles; Coquilles on a bed of asparagus and morelles; marinated strawberries on white pepper whipped cream; and so many many more. It is not without pride that Germans will happily point out to you that restaurants in their country have more than their fare share of Michelin stars and other culinary accolades.
    source

    Was this possibly what you were thinking about, Robyn?

    Sukkot food

    in Food Traditions & Culture

    Posted

    I certainly do know about hot and buggy :hmmm: .. I live in Atlanta and my daughter fled our sukkah upon seeing the first daddy longlegs .. and, since she grew up and went to California, it is just my husband and I who eat in our sukkah now ... but, by evening, it gets cool and we enjoy our meals outside ...

    Your stuffed squash is also my favorite: made it this morning and the reds and golds of the poached-in-port cranberries look sublime next to the gold of the acorn squash skin ... pictures shortly ... :wink:

    Sukkot food

    in Food Traditions & Culture

    Posted · Edited by Gifted Gourmet (log)

    gallery_10011_1589_792319.jpg

    Our etrog:

    The etrog is a medium-sized citrus fruit, with a color, scent and taste similar to a lemon. It is also known in English as the citron, though there is apparently more than one variety of citron. This variety is identified in scientific literature as the etrog citron. The etrog is used in the waving rituals of the festival of Sukkot, where the etrog is said to represent the heart (because of its shape), and also said to represent the ideal kind of Jews, who have both knowledge of Torah and good deeds (because it has both a pleasant scent and a pleasant taste). One midrash suggests that the etrog, not the apple, was the forbidden fruit in the Garden of Eden.
    source for this quote

    interesting thread on esrogs ...

    Sukkot food

    in Food Traditions & Culture

    Posted

    So - who'll be eating under the stars this year?  And what will you be eating?

    We eat in our sukkah, which is up already on the patio, every night of the holiday .. unless it is raining .. then I head for the kitchen to eat and remain warm and dry ... I will take pictures of what I make and will post them as I have before ... at this point, probably a lamb roast for the first 2 nights and then some dairy with salmon and yummy desserts. :wink:

    Nigella Feasts

    in Food Media & Arts

    Posted

    The only time she's caught me out was when she recommended collecting the dregs from her guests' wine glasses after a dinner party, and freezing these in ice cube trays to use later for cooking.  That was a little too practical......

    Real ain't always so pretty ... :huh:

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