Gifted Gourmet

Sure thing: Bunn Family Gourmet ... just scroll down .. top two items on the list ... Looks divine .. I have a friend who makes this at home ...FABRIQUE DELICE DUCK PROSCIUTTO, APPROX 12 OZ, PRICE PER UNIT website Great Ciao.com simple recipe to make your own at home

Unfortunately, both Bottega Cafe and Little Savannah are not open on Sunday but there is Bright Star with its hearty Greek food, trout almondine, beef tenderloin tips, Greek moussaka and a variety of salads and sandwiches. A little to the south of Birmingham, but well worth the trip. There is also Dreamland Barbecue with its sinfully delicious BBQ ribs ... It appears that many Birmingham restaurants seem to be closed on Sundays.

Looks as if a number of us hope to create our own personal cookbooks to pass on to the next generations ... not a bad idea at all ... thanks for getting me re-energized to do something about my own work-in-progress cookbook and musings which I had long forgotten ...

I somehow knew that this question was just perfect for you, andisenji! Thank you for the lovely, perfect responses ... and for sharing those memories and thoughts with us here ...

Matzoh? Not just for house siding any more .... Matzoh: the snack cracker with yichus! connotes distinguished family and forbears, pedigree actually ... one who has yichus has distinguished ancestors.

Such beautiful thoughts here from everyone ... I am more than moved ... the topic is an attempt on my part to understand what part of a legacy is more than simply about monetary issues ... aren't there parents who leave their children "ethical wills"? sourceIn our case as food enthusiasts, this, then, is also a means of passing on one's interests in culinary pursuits ....

When you finally leave this world, and hopefully, that will not be anytime soon, what culinary things will you bequeath to your survivors? Something personal sometimes helps us to connect in some small, but wonderful, ways ... Culinary wisdom? Special cooking utensils? A set of spotted, well worn cookbooks which you treasured? A treasure trove of recipes? What do you want the next generation to know and remember that might bring them the pleasures which cooking and dining has afforded you during your lifetime? Please share your thoughts on this rarely mentioned but vital topic ...

I have rarely heard Dean so enthusiastically excited over food preparation but phlawless really seems to have hit his primary food nerve! The photography is simply wonderful .. one can almost taste the flavors from the screen ... and, in Dean's well-equipped kitchen, a talent like phlawless can find everything at her fingertips ... bravo on this exquisite meal!

In preparing to enter their contest, I made a list of their products and it was quite lengthy .. items that even I was unaware existed: just a scant few Manischewitz' numerous products and then there are even more of their products... While many of us here at eGS prepare soups from scratch, the religiously observant often have little time and large families to cook for ... on a holiday, these type of kosher conveniences come in handy quite nicely!

Do yourself a favor and look into the black teas offered by my favorite purveyor: Upton Teas. They are quite lovely ... Upton also has a tremendous number of other fine teas as well. I have enjoyed the varieties that they offer as well as the idea of using loose leaves in my tea preparation.

Ditto here, Jason! Actually, the matzo ball mix is as good as the homemade ... I often doctor it up with chopped parsley before boiling ...

I have to assume that they will be doing a lot to make this campaign look less Jewish and more modern and mainstream ... but keeping their essential products ... Speaking of Tam Tams .. I am entering the "Win a New Kitchen" contest by using a recipe with crushed TamTams ... That new $20,000 kitchen would make my life so much more complete, ya know ...

NYTimes Business section If you do not buy kosher products now, would this be appealing to you as a general food market consumer? Do you perceive kosher food to be "purer and higher in quality" as the article mentions? Do you ever buy any of the Manischewitz products currently? (this is not a market research query, you know!) Win a New Kitchen Contest

Bastille Day discussion .. what to eat ... Global Gourmet suggests ... BBC says ... et moi? Je pense que croquembouche et les vins grands ...

I had to laugh when I heard Edge, too, on that! Your blog is going beautifully, phlawless, and I wake up early to read each new installment! Bravo!

all you ever wanted to know about cooking with chicken feet but were afraid to ask

and now so am I! Thanks for this idea! Elegant with an economy of space and detail ... almost oriental in clean design ... my turn to thank you, Jaden!

Take a look at this lead-free stemware and see how it compares to others .. looks good to me! And then there is the Ravenscroft Crystal Duck Decanter which is not only interestingly beautiful but is also lead-free...

Check out the International Crystal Federation for an answer. It says that full lead crystal does contain lead in the glass ... when put in contact with acidic beverages, such as alcohol, very small amounts of lead can leach into the beverage. However, the amount of lead is in parts per billion, therefore it should not raise concern. But you should know that consumers should not use lead crystal to store beverages for long periods of time. Why? The longer lead crystal is left in contact with the liquid, the more lead will leach into the product. By the way: ICF suggests treating lead crystal with vinegar and water to remove lead from the crystal surface. A very recent and very relevant article from the San Jose Mercury can be found here: Lead in crystal decanter will leach into wine, port

Someone has suggested this: skip the nutrition label and go straight for the ingredient list. That's the crucial information you need to make a decision on. Do you agree?

article here I read them and usually pay enough attention to heed the rules .. but there have been many times when I read them, shake my head in disbelief, and toss them into my cart, with some mumbled excuse about "it's not for me anyway .." And you? Your habit?

New York Magazine discusses briefly and gives some examples of "bistronomique" ...

I think pretty much anyone who has experienced Chef David Kinch's cuisine would have to agree that it is, indeed, very cutting edge! excellent thread on all aspects of Manresa thread on Chef David Kinch

Are you saying that only wealthy people will find what they desire in the newest of places? So, would you believe that it is still worthwhile to attempt to open a bistro in France?

He will be moving in mid-July so don't waste any time .. go now while there is still time to experience this genius in action .. next time will be in Miami ...