Gifted Gourmet

absolutely true ... the venerable elders of the "Left Coast" ....

Perhaps the point of the article was more about the "shatnes" aspect ... Why are you so aggravated about this article? Not a fan of the NYT?

Possibly because it is a human interest story, and a Jewish one, at that ... would explain the NYT's purpose .... as for the interviewer's vegetarian meal? Perhaps so as not to offend Mr. Glustein should he be concerned about meat meals eaten outside his home?

But didn't the article say his mother and father didn't eat in restaurants either? Maybe it is more of a "learned response" from his upbringing ... and, in his community, a number of religious people don't patronize restaurants, no matter how scrupulous the rabbinic supervision ... but I don't discount the possibility of his having a social anxiety disorder either ...

"Mr. Glustein's wife makes him dinner most nights." Like there is a choice?? Seriously, my original thoughts were about issues of kashrut ... then, upon reading the article more carefully, I realized that Mr. Glustein had other "issues" about restaurants .. makes one wonder whether he uses a public mensroom without concerns as well ... "peerers" are everywhere!....

She's still hearing about it?Rather the other way 'round, I'll wager ... some things are never merely consigned to memory, but revisited on a regular basis, likely every Simchas Torah .... much to the chagrin of the perpetrator ...

Of course, 302 it is! I simply rounded it off, of course, because I can't get my oven that finely calibrated to register those extra 2 degrees .... but, I still wouldn't make his recipe ...

about 300 degrees ...

Throbbingly, quiveringly bleu, s'il vous plait .....

You did, I presume, watch Tony Bourdain on this dish? Enlightening..... A little background, if you missed "A Cook's Tour": (scroll down to the item on Fugu ...) http://www3.tky.3web.ne.jp/~edjacob/food.html

Since I have been here in Atlanta for many years, albeit a northern transplant, I pay due homage to the black-eyed peas with much reverence.... how might one properly celebrate New Years here without them? Local folklore ...they are a little too pasty in their "mouthfeel"....

so, just how does one survive in Louisiana sans black-eyed peas? isn't that a major food group there?

You mean you didn't enjoy Tony Bourdain eating the still-beating cobra heart with gusto?? Personally, it made me think twice about what I was willing to consume ... and then there is that irritating question of what a good wine pairing might be with cobra heart .... a red to go with the beating? a white to accompany the facial hue of the diner?

On all these points, I heartily concur ... Richard Blais has something unique in its concept here .. in fact, we are having our AtlantaCusine.com Annual Dinner there Sunday next and we are all quite excited, anticipating his "next culinary edgy move" ....

for more on balti, check out: http://www.owlsprings.com/the_balti_page/

Perhaps the gravy makes them slide down one's throat fast enough to avoid the actual chewing .. and is, therefore, a blessing in disguise?

Perhaps he was a lawyer? How'd you guess? Maybe your very intricately detailed description "selfish asshole" gave it away? Then there is the "suspected" part ... how was he able to maintain the veneer of civility long enough to marry you? ooops, definitely off topic now ... sorry ...

Perhaps he was a lawyer?

What was the restaurant if you don't mind me asking? Just curious if I know of it; I go to Quincy Market once in a while. The comedy connection attracts some decent comics. If memory serves me correctly, Dr. Alzheimer, this happened some years ago and the restaurant was like a greenhouse outside another building ... can not recall the name, only that sweet little inchworm ... he has gone on to greater things, no doubt ....

Re: the steep curvy drive down from the mountains in that area .. we took a "designated driver" with us for that very reason!! Will try the one in Cupertino the next time I visit the area! Thanks for the tip!

Just returned from Santa Cruz, California, in late January and was very enthusiastic about my visit to Bonny Doon Wineries tasting rooms! The selections offered and the explanations about their production made for a most memorable afternoon: http://www.smallwinemakers.ca/BonnyDoon.html Their eisweins were marvelous.... bought a bottle of Poire Eau de Vie that would double as a second furnace in my basement ...and I loved their Framboise! Did buy the t-shirt, as the saying goes, because their labels on the shirts (and bottles!) are hysterically clever! http://www.theprintgallery.net/Bonny%20Doon.html

Don't they say "if you remember the 60's, you weren't there"?

Thanks for the link to Jennifer's wine column! It is a most engaging read ... and her headshot taken by you? fantastic!!

the Sosueme tribe? Terrific!! and, yes, by all means, do borrow the Roden book!! Not "bad form" so much as it is more, whatta great read I picked for you! Roden is marvelous in many different ways ... and the recipes are almost as interesting as the text! She won the James Beard Award for it if memory serves me correctly ...

A sweet little inchworm on my salad at Quincy Market in Boston during a frigid "Noreaster" with winds up to 40 mph ... ... he/she was kind of dancing along the leaves ... asked the waiter to spare its life ... sure .. out of my sight, I daresay he smashed the worm and returned my salad to me .. fluffing up the leaves ever so gently ... ick ... but he did "comp" the dessert ...