Gifted Gourmet

This is true, but I guess I was just thinking of the statistical sample of michpoche that I know. Most of them will clean the house and keep "kosher-for-Passover", but normally don't keep kashruth anyhow, so it isn't an issue. They'll still eat a bacon cheeseburger with no bun during the holiday, for example... The Syrian Nutcake recipe looks delicious, but SarahB mentioned people with nut allergies so I wouldn't want to risk it. Even if it's just peanuts and not walnuts or almonds or whatever, a case of anaphylactic shock and a visit from the paramedics can cast such a pall over the Seder, don't you think? The paramedics do indeed cast a pall over the Seder and I can identify with those who skip the buns on their bacon cheeseburgers, Katie! I once had a friend who tried to convince me that by removing the noodles from Campbell's Chicken Noodle Soup, it would be kosher for Pesach ... at the time it sounded logical enough, but in retrospect, I can see the fallacy of the friend's argument .... Perhaps we were separated at birth??

I agree with this. Sprinkle it with kosher salt, high-quality garlic powder and then coat it completely with Hungarian sweet paprika. Braise it over a bed of onions and carrots using water, stock or beer (if it's not a pious crowd) for 4-5 hours. There are a few other steps you can take, but this will get you plently of "oohs and aahs". =R= Perhaps I will reconsider my recipe, which although quite similar to yours, will be even more intensely redolent of garlic and paprika ... still have unopened bags of the latter from a trip to Budapest last fall .... yummy! and the marijuana will add that certain je ne sais quoi to my Passover brownies ... so what if it makes my guests even happier after those four requisite cups??

I really think I may want to try to make this Passover Baklava, Katie! Thanks for this! Anything with mascarpone cheese might be problematic when many eat meat for their seder entree ... Have often made wine poached Passover pears (in an homemade ersatz sangria) with a chocolate filling (parve) which was well received .... and then there is a Syrian nutcake which has distinct possibilities ... http://www.foodstyles.com/Desserts/syrian_nut_cake.htm

This sounds very much like a recipe I make with challah for brunches called "Creme Brulee French Toast" .. it has a buttery, syrupy bottom layer which makes a terrific sauce! But have yet to try it with vanilla ice cream as you have mentioned .... is this orgasmic or what!??

The current copy of Saveur arrived this week and, as you correctly note, the main focus was on brisket, a timely piece for sure! I will take your ideas about handling the finished brisket to ensure less of the "falling apart" which so often occurs. I don't care for sweet briskets but opt for a paprika, garlic, onion recipe, and bay leaves, which produces,not only silky meat but a gloriously flavored gravy which is redolent of the onions and garlic ...

Thus fulfilling another little known mitzvah.... keep 'em laughing!! actually laughter is a part of pikuach nefesh, my petit chaverim, no??

Thank you for this, bloviatrix!! Very interesting ... beats my masking tape labelling which has decayed over the years ...

Ah, the visual on this, Aidan!! The Pesachdik Speedo .... Isn't this one of those long forgotten mitzvot? Like "thou shalt dress in a manner appropriate to destroy the chametz from the folds of thy garments"??

Aidan, I am so pleased for you that you have had the opportunity to experience this pleasure! It might very well carry you through the next week or so until you can begin to bake your challot anew!! Thanking you in advance for the chocolate challah recipe ... does it go well with vanilla bean ice cream?? speaking of coming during Pesach at a most inopportune time, invariably, without fail, the Girl Scouts deliver our annual ration of cookies a day before the holiday begins ... sign from G-d or the Scouts??

Isn't the fat all about "mouthfeel" really?? Time to stow the cholent pot and dig out the Pesachdik equipment ... not unlike "springbreak" but without the beer and bikinis ...

This looks as if it would be a very simple recipe, originally in the Times Picayune, which requires only a few ingredients ... but a long time to develop: http://home.att.net/~mjkc/ I have never made this at home.....

Bloviatrix, since your mil is "low energy", "very uninspired", and, now, "not interested", might this not be a sign from G-d (or, more likely, her) that you now have the opportunity to take charge, assume control, facilitate some changes, and even, give new direction and vitality, to Pesach in the future? Perhaps this is a good omen ... You are truly an inspired, creative, imaginative cook, from your posts here, and I think you will be perfect in the role!! Yasher koach!! a good time for a hearty "carpe diem"?? which, as you know only too well, has nothing whatsoever to do with that animal swimming in the bathtub!!

New Orleans is such a difficult town to enjoy and savor unless one is eating carbs ... etouffee sans rice? and jambalaya without rice? how much pure protein boudin can one stomach? Long live the carbs of NOLA!! and thanks for mentioning the Commander's Palace bread pudding souffle, Mayhaw Man! Brings back sweet memories!! Laissez les bontemps roulez!!

DrewS, if you are still checking in here occasionally before Passover, take a look at: http://www.jewishfood-list.com/recipes/pes...vegn_index.html http://www.cyber-kitchen.com/rfcj/category...SACH-vegetarian

As usual, I remain dazzled with your research skills and general brilliance, balmagowry! Thank you for the link to last year's posting on classic cakes! There goes my Saturday afternoon, now completely shot to hell ...

Matzo meal latkes a positive treat .. also potato latkes equally fine for use!! It is just that potato latkes are so very Maccabee-ish!!

Arrived at a similar conclusion as Jason..... the franchise and other info for investors was decidedly short on details ... not much to click on ... but I am such a skeptic!!

But, with the recent arrival of Bloomies to Atlanta, who misses the old Rich's and Macy's??

Who is doing the cooking here, you or the mil? Perhaps even more basic, who is in charge of the Seder itself? How does Bloviator deal with who's on first here?? Life is short, and these are annoying, yet insignificant "speedbumps" in the grand scheme of things ... end of rant ... My second Seder buddies have this year opted for doing this in a hotel in Arizona which caters to the needs of the observant ... their daughter called me to announce that she'd be coming home after the first two nights ... she says "I won't sit in the Arizona desert for nine days" ... to which I abruptly shot back, " the Israelites who fled Egypt spent some forty years wandering in the desert. Lighten up!" Holiday prep has begun to erode my exterior calm and "together" personality ... Thinking I might need an exorcist to remove my Pesach dybbuks ....

First, let me say that I am thrilled about your resolution of the "Law and Order" situation in your home! Plain and simple, clothier, the dog died, the marriage is already 36 years old, the sofa has been replaced many times over, our kid moved to California, Ben & Jerry is not on my diet for medicinal purposes, so.... if I sound none too enthusiastic about having Briscoe and Greene "bunk in" with those of us who have remained, it kinda stands to reason ... :laugh: (one smiley for Briscoe, one for Greene) As for spending the rest of my days with the love of my life, clothier, I would love to but the hubby might object ....

That's OK, just so long as you are not using excessive leavening! (hey, it's a Passover joke!) How can you even think of humor at a time like this!? We are only days from the Big Event and the stress level has been elevated exponentially as the holiday looms large on the horizon! elevated exponentially, hmmmmm... I like the way in which I have left myself some wiggle room for a topical thought: what is the Terror Warning Level for Passover (according to Tom Ridge)? Code Beige .... matzo (broken dentures) Code Ruby-red .. charain (extreme pain and tears) Code Yellow ...12 egg spongecake (arteries closing down) Code Green ... spring greens (light and cheery) Code Black ... roasted bone/egg (Bobby Flay would love this symbol!) I know, sacrilege supreme ... like I said, permit me a little levity at this season, s'il vous plait .... more humor as my meds kick in .... did someone say afikomen is the ultimate low carb when hidden??

I noticed they provide very little actual information on the concept ... can't actually imagine the taste ... Lots of locations .. and the Meatshake Mobile no doubt is the reason .... savoury or sweet? runny or drippy? cherry and whipped cream on top?

The first year of my husband's "premature" retirement, he watched "Law and Order" nonstop as a marathon .. it was Briscoe and Greene at breakfast, lunch, and dinner, they even joined us in bed sometimes ... then he found "Law and Order: SVU" .. and I live upstairs with the remnants of what used to be enthralling to me, Food Network ... actually, true confession, let him have his "Law and Order"... I live for eGullet now! .. and he got a job!!

One can actually utter those words, "Stove Top", here on eGullet without fear of imminent ridicule and exasperation??

Surely this particular recipe originated somewhere south of the Mason-Dixon Line, ya'll .... http://www.recipegoldmine.com/cakemixcake/cakemix47.html