Gifted Gourmet

Shouldn't Morgan Spurlock be long since dead? Time Magazine questions on Supersize Me ... This is incredibly scary for those of us whose credo is "just this one time.." You may have saved just one life by posting this article, Toliver ... on the other hand, I am realllly depressed now ...

The Jewish people have been intrigues by the beauty of the pomegranate and many believe that each contains 613 seeds which represent the 613 mitzvot (commands) required of a good Jew ... soon, in September, we will celebrate the holiday of Rosh Hashonah, the New Year and pomegranates will be on display on my table ... thanks for showing us how to get the seeds out whole!! More can be seen here in the artwork: pomegranate art and gifts

American barbecue sauces are most likely to be characterized by the regions from which they originate: North Carolina is usually vinegary, sweet, and thin... unlike tomato-based sauces, this dual-purpose sauce tenderizes during the cooking process without burning... adds flavor when squeezed over North Carolina’s meat of choice – pork. South Carolina a yellow, mustard-style sauce... served with pork and even barbecue hash. Memphis tomato, vinegar, and mustard-based sauce... served on the side with slow-cooked, spice-rubbed ribs. Texas huge flavors from sweet and spicy tomato-based sauces ... hot red pepper-based vinegar sauces give Texas-style brisket and ribs a kick. Kansas City sweet, thick with slight heat and a punch of smoke...perfect for ribs, chicken and vegetables. Hope this helps a little in your barbecue judging ... what does one look for in your neck of the woods in terms of a sauce, Shelley?

The Lipitor poster is incredible! Thanks for this!

and yes, to the member who said that this tool is wonderfully creative food photo fun!

You might find some of this three page eGullet discussion interesting: From the desks of Vatel, La Varenne, and Company, Collecting antique/ancient recipes. and don't miss this site, nor this There is an abundance of thoroughly interesting material on this topic!

Matt and I had corresponded for some time on our favorite, and shared, love: cuisine of every shape and form. When Matt announced that he would be coming to Atlanta, he inquired about the style of cuisine we might enjoy sharing together .. after some ruminating and conjecture, we both decided to have a classic French meal at the local (now closed ..prophetic?) Brasserie Le Coze in the tres chic Lenox Square Mall in Buckhead ... the meal was excellent (pourquoi non?) and he dove into his chicken rillettes with energy and enthusiasm .. I had the skate wings avec buerre noir ... and we shared a molten chocolate cake amid laughter and shared tales of our eGullet friendships ... sometime later, Matt decided that he would be willing to share his personal biography .. I was thrilled ... let me share some of the high points here now: Even today, as I read this with the knowledge that young Matt will not reach the goals he held for himself, I feel tears welling in my eyes. He had a lot ahead of him and he would not have faltered, had his health allowed for it ... an aside here: after this lunch, we decided to go into Neiman-Marcus nextdoor to the Brasserie and peruse the sales in the men's department. His fashion taste, need I say it, matched his taste in food: classic.

Rabbi Ribeye's youngest son is getting married next week in a Lubavitch ceremony at 770 (headquarters of the Lubavitch)... the bride's family are Sephardic Syrian Jews who reside in Hong Kong. Ribeye's family are, of course, Ashkenazim from Chicago. These two cultures reminded me of the article in the Boston Globe as I read it ... .. oy, this seems oddly familiar ...

Three options but you know that you will get many more ideas here: eggless cakes ... can be mixed by hand ... eggless chocolate bundt cake eggless carrot cupcakes which are also vegan

Re Craftsteak: If you take me there to dinner, micropundit, you can see how rare I like my beef ... Chef Jeremy Lieb from Vegas?? might be "scouting" for a place to open??

Honeychile, you're on your way to being a genyoowine southerner! Bravo, Mike, for making 'the transition' so smoothly!

Even though I know we could have meat for Shabbat during the Nine Days before Tisha b'Av, explanation of the customs of these days of mourning for Jewish people I have opted for a dairy meal for tonight: Green salad/vinaigrette with artichokes, olives, hearts of palm Home-pickled julienne beets Haricots verts with real butter Orzo pilaf with mushrooms Roasted Vidalia onions Seared tuna loin Tapioca puddings with brownies Shabbat shalom and peace ... (I do like dairy meals once in a while for Shabbat! Great desserts!)

Did you click on each of the items? I just did and it worked ...

His credentials look quite impeccable ... this can only portend the betterment of Saveur ... also a favorite of mine as well ...Take a look at James Oseland's website for more of his thinking (his articles) and recipes, etc.

We do have a discussion which Dave the Cook began some time back but much of it is still highly relevant: Dekalb Farmers Market. Because you found it already, this might give you some ideas for future jaunts there. There are a good number of native-born Atlantans here (not just the ones under the age of 10 either!), When I came here some 30 years ago, I felt much as you do ... now I know many more natives ... and most of them are wonderfully friendly types!

Just located this information: additions to the craft family: craftsteak New York, opening May 2006 craft Dallas, opening June 2006 craft Los Angeles, opening winter 2006 -2007 craftsteak Atlanta, opening summer 2007 the dessert menu alone makes me feel faint and weak in the knees!

Everything you ever wanted to know about chicken fat but were afraid to ask .. check this out ...

Not only do people save chicken fat but duck fat and goose fat .. all of these make frying items like potatoes simply heavenly!

The only real challenge is not eating them before pouring in the cheesecake filling .. all told, this could shorten one's life by at least three months! Fat, butter, sugar .. yeah, life is worth living!!

I'll take your (always informed) word for this, Jason! Will also sit in my driveway, watching my mailbox, just in case Zagat comes through (I do the same exact thing for Ed McMahon who will be bringing me my million dollar sweepstakes check from Publishers' Clearinghouse)!

which is what our Jewish forefathers decreed so long ago ... sometimes what's old is new again, as the saying goes ...

My very favorite crust for my cheesecakes has always been made with Pepperidge Farms Butter Chessmen cookies... crushed up in processor and melted butter is added ... no sugar needed ... pressed into a 10 inch springform pan (chilled) then filled... I love that heavenly buttery taste along with the creamy vanilla-y cheesecake!!

Since we are all so hyped up about farm-fresh and organic, does anybody ever get the feeling that those heirloom tomatoes touted on the menu might not actually be the real thing? How about claims such as "Kobe" beef, Maine lobster, Alaskan king crab? How honest do you think menus are? Words like "organic," "heirloom,""made-from-scratch" and even "fresh" are tossed about with such abandon now that it has me thinking (to myself, of course!) — are we actually getting the genuine article?? Come to think of it, shouldn't I have actually titled this thread "Credible edibles?" ...

How do you know that? I saw nothing to indicate this feature .... I did the survey ...