Gifted Gourmet

As a person who has eaten and thoroughly enjoyed this dish prepared by Rabbi Ribeye (nee Wilson) some twenty years ago, I can gleefully attest to the wonderments of his completed cholent! Even to such an extent that I have found subsequent "copies" sadly lacking in that certain "je ne sais quoi" .... and stopped even eating cholent as a result ... why settle for less than perfection? Even my local "This Can't Be Cholent" outlet bears only the faintest resemblance to his "original" conception ... The addition of the Grapenuts, while initially astoundingly brilliant in their simplicity, makes the "jakoi" quite indescribable ... possibly even healthful ... yet not exactly a "spa dish" ... It is a dish which will leave you breathless with pleasure even long hours after its presentation, ingestion, and digestion ... I consider him to be the Jean-Georges of the Rabbinical Gourmetocracy ... four stars to this chef .. try the recipe, you won't be disappointed! oh yeah, needs more salt sometimes ...

Here's to hoping that davidbdesilva will read this and make his own, informed choices ... and the way I see it, BobL? the primary thing he will take away from your lengthy comment is more about how expensive Atlanta has become ... what hasn't?? I, for one, hope he has a marvelous experience and returns as a result ... hoping he will avail himself of our information, read the suggestions, and form his own opinion ... Enjoy Atlanta, David!

BobL, Perhaps the people you ate out with took you at your word here in your initial question ... but I realize that most of your restaurant choices were not inexpensive ... if you are from the D.C. area, the same must hold true as well ... and the restaurant at Dailey's is quite fulfilling mealwise even though you didn't go upstairs to try it ... and not terribly expensive on the occasions I ate there.

Coping mechanisms .. that is a great term for it! and, yes, we have been chatting among ourselves about whipping up a festive Pesachdik "Matzoblog" ... sure beats cleaning the house ...

But you used salt, I assume, or that might make it rather sweet? and how much like ceviche might this become?

This is one version I have had success with lately ... involves several different types of citrus ... http://magazines.ivillage.com/countrylivin...,551871,00.html and this is what I am doing for my summer gravlax which utilizes grapefruit: http://www.foodtv.ca/recipes/printrecipes/...recipe_3764.asp

The pleasure will be entirely ours when you post a "review" of your Atlanta experience in the Southeastern section of eG ..... and the sig line is lovely! Thank you for translating it for us!!

I rather think you will find the answers to your question right here in this recent thread on eGullet ... http://forums.egullet.org/index.php?showtopic=34369 Please look it over and then, should you have some specific questions with which we Atlantans can assist you, please feel free to ask! We are a very friendly bunch!! (care to translate your signature line? it looks tantalizingly delicious!)

http://news.yahoo.com/news?tmpl=story2&cid...ad_dc&printer=1 and the beat goes on ....

At a new restaurant here in Atlanta, we had a tasting menu one evening and the finale was a black olive ice cream with a parsnip cake ... the group who was with me was fairly evenly divided on the taste of the ice cream ... either they loved the unique flavor or really hated it ... I had never seen this before ...

coddle your egg .... and use a top notch parmesan ....(drooling here) now, when possible, using white anchovies!

For me, the gently wafting aroma of a freshly prepared Whopper just destroys any good intentions I may have toward trying a salad ... even the drive thru window doesn't change that ...

Look at the positive side of this, your salary will increase ... and you can pee standing up with more "focus" ...

http://www.dailyillini.com/dec00/dec08/new...er/news01.shtml This is from my alma mater, the U of I, and does make a correlation between various soups which have a comfort factor involved .. see what you think ... it is, at least, related to the topic ... an excerpt I find interesting: "Wansink said that men like warm comfort foods while women prefer cold comfort foods. Ice cream topped the lists of both men and women, but the next three for women included chocolate, chips and cookies, while men had meat, pasta, pizza and soup as the next choices on their list." Then there is this: http://www.sawf.org/newedit/edit01142002/fitness.asp

You know that Reynolds makes that new "Release" foil ... but it is still foil ... reminds me of "take home" food ... ick...

Since I am currently living in Atlanta, I can tell you that few of us would have it any other way .. yes to the butter and yes to the cream! Southern polenta at its finest!

If the result is about the same using both, I would always opt for parchment, if for no other reason, the presentation looks nicer and opening the paper for service is somewhat more interesting ... I cut the parchment into a heart shape ...

A "menage a foie"?

http://www.cyber-kitchen.com/ubbs/archive/...zoh_Crunch.html

While this is true, there are a bazillion of the exact same recipes out there and readily available ... Would chilling and tightly wrapping the cold matzoh crunch possibly eliminate the crystalline formation? Does room temperature and humidity play a part in making this happen (like making meringues)?

Peekytoe crab in a salad: simply magnifique!!

After the cream cheese/butter dough, I rather expect that you'll need to check my Last Will and Testament for any further communication, Sandra! Perhaps I ought to add a dollop of some high powered statin drug to the dough just to hedge my bets!

I have, on occasion, made new recipes for guests but with much trepidation. I then mix the new ones with my older, tried-and-true reliably proven recipes ... On the whole, it is a matter of convenience to do this and it has worked out well .. should the new dish turn out to be a disaster, I can fall back on the better dishes to carry off the meal!

After going back to an older thread on hamantaschen, I am opting for the cream cheese/butter pastry suggested by Rachel Perlow and Sandra Levine.... and I also plan to plump the golden raisins in white wine (which they had also mentioned) .. and then add the tart apricot filling that I enjoy most! Bought some huge golden raisins at Trader Joe's on a trip to California and have hoarded them meticulously for just such an occasion ....

http://www.bogota-dc.com/food/obleas.htm How about this recipe? and it is in both Spanish and English ... Does this sound like something you might want to make?