Gifted Gourmet

When is dinner served? I'll certainly join you for that!! sex and no religion, huh? Doesn't much matter what you plan to serve really ...

Even more interesting to me personally, I think anyone stamping words onto a fruit ought to be able to spell correctly .... Upon reading the text of the "ad", I found myself laughing aloud about this ... Still looks like a vast untapped market for this new concept ...

From what I have read, the closest substitute for andouille is kielbasa ... and using tasso ham also makes for the smoky taste you may desire .... http://www.hub-uk.com/interesting/sausage-type.htm

Obviously, and because I am neither a rabbi nor a chacham, have managed to find the simplest, most direct information on mevushal and orla to be located on this link: http://www.allhlwines.com/kosher.html Hope it gives you some idea of what these terms mean and the ramifications as well ...

Can you imagine the look on the new owner's face when they were digging up the flower beds? My mom doesn't have plants. She sprouts knives and forks and...... Actually, an entire set of Limoges makes a nice garden! ooops, sorry, forgot Flora Danica by Royal Copenhagen .. very floral and festive .. never needs fertilizer!!!

My rabbi says it was a form of cleaning the treyfed up pots and pans and plates .. the action of physically shoving it into the ground acted to "cleanse" it .. today, of course, we have come a long way since then .. it is a bubbemeissah actually ... hey, time for me to apply for my smicha!! I know a woman who had an entire set of silverware buried in her backyard so when she sold the house and moved ....

Correct! There is still plenty of stuff to do for Passover that does not do itself ... oy!

http://www.njop.org/html/how_kosher.html a very good place to start .. if you still are interested ... this was my first link for you way back ... http://www.kashrut.com/Passover/kashering/

Not I, that's for sure. Although I used to be a lot more thorough than I am these days. I remember one year cleaning out the kitchen and finding a bottle of Beefeaters gin in one of the cabinets. Liquor is chametz, and I hate to throw things out, and I was living in Jerusalem at the time so I couldn't give it to any of my friends there. So what's a girl to do? You simply "sell" your chometz for the holiday through your rabbi .. he makes the transaction and then when Passover ends, he sells it back to you for your use ... my understanding of this is that while it( chometz) may stay on your premises, hidden frm view and use, you may not use it in any way for your own personal gain during the eight days .... more .... http://www.aish.com/passlaw/passlawdefault...ing_Chametz.asp

Only 364 days til the next Passover ... Halleluyah!!

Perhaps it is noshtalgia??

Once again, Rabbi Ribeye has offered us a small taste of his humorously perceptive writing in this article! His writing is buttery, crisp, well balanced, and full bodied. His style is most assuredly not "writing ordinaire", but sensitive and nuanced with his own personal and inimitable joie de vivre ... and, in fact, reminds me of James Thurber's 1937 cartoon showing one drinker commenting to others: "It's a naïve domestic Burgundy without any breeding, but I think you'll be amused by its presumption." To be sure, while there is nothing presumptuous in Rabbi Ribeye's writing, we are most definitely amused!

Passover Pizza is a tradition by you?? I far prefer to stash the Passover leftovers and head out for some cold, swirled, creamy sublime Carvel to begin the long trek back to relative normalcy ... enjoy your pizza though!!

Good weed, man, plain and simple ...

only would you locate such an item at eBay!! Thanks for the laugh!

Hey, not too shabby! Those Mallomar Sticky Buns can be made with a scant three, or four, ingredients!! Truly my moment of zen!!

From my catering "career" early on: One of my more extravagant creations resulted from a request to make a very large sheetcake with two layers separated by apricot jam (which the client insisted upon). Because it was intended to be served to a large number of people, I cheerfully tripled my recipe and, much to my surprise, found the finished cake resembled nothing less than a large, elongated tombstone, which would have received an astonished reception because it was intended for a nursing home! Even more frightening was the fact that, during delivery, the enormous cake layers shifted precariously, sliding on the apricot jam layers … ultimately, I used long barbecue skewers to anchor the shifting layers. The cake made it for the birthday presentation but the woman for whom it was ordered, died the next week, at 95!

To everything there is a season, a time for every purpose under the sun. even Mallomars ...

a heat resistant chocolate coating My, my, that does sound appetizing indeed!

What impressed me was this: http://www.susur.com/philosophy_vtaste.html The ability to make a vegan menu sound this tempting must be an indicator of considerable creativity ... His tasting menus look quite exciting!

More information than you may ever need .. but you did ask: http://www.star-k.org/kashrus/kk-passover-kashering.htm

The recipes look exquisite!! Much appreciation for "introducing" me to Charlie Palmer!

Why not? Makes perfect sense to me! I have some of my initial brisket still left and will revive it for the last two days of the holiday ... Your Chabad Shabbos sounded terrific! Be of good cheer and soon there will be chocolate chocolate challah to revel in!! Hag sameach, Aidan, to you and your loved ones!!

He is something of a Renaissance Man in fact! He has a lot of varied interests and some of them were in evidence at the wedding celebration of his daughter Claudine at the Yale Chapel and ensuing dining festivities... he did the cuisine and the invitations, etc. etc .. This is a lovely article on Jacques Pepin and demonstrates his agility in many areas ... http://www.ctforum.org/news_events/news_it...news_item_id=92 What a fantastic man!!

The pleasure is all mine, I assure you!!