Gifted Gourmet

Having had a kosher kitchen for some 38+ years, I agree .. catfish is never kosher but many fish are fine .. that said, while I like Daniel Rogov's idea about poaching in wine ... however, please know that the wines must be kosher ... and as for kosher? there are many variations on what constitutes kosher ... some more and some less stringent ...

Home coffee brewers' discussion with some cool ideas ...

Here it is: the Shrimp Butler! from Cooking.com So, filleted and deveined, huh? Would you buy this for $30?

more on the strawmato and yet a bit more on this strawmato ... Frankenfood, no?

Gothamist Savory New York homepage Would viewing a video profile of a restaurant: (1) entice you to eat there? (2) turn you off as far too gimmicky? (3) neither of these options ... What are your thoughts on this new feature?

The Good News! The Bad News! Just a very interesting juxtaposition of articles on this popular eatery .. does anyone eat there any longer? and why? I think I must have outgrown this chain long ago ... but that coupon ...

source for story Has anyone tried these new types of tomatoes yet? The idea mentioned, the "strawmato": appetizing or off-putting to you?

from Time Magazine ... check this out! Now everyone can stop laughing so hard at her .. this is really legit .. and she has earned it herself! Her husband is a lawyer, not just some singer ... from Mario Batali:

This reminds me of a meal my husband and I ate in Bloomington, Illinois .. the menu said "Duck with Cherries" .. the duck turned out to be dark meat chicken and those cherries?green canned grapes dyed red! (waitress said they were an "exotic cherry" brought all the way from New Zealand.. ) If we had not been on a trip to a specific destination, we would have engaged in a quarrel .. but, times being what they were, we shrugged our shoulders and laughed hysterically ... we nicknamed the place "America's most fraudulent meal" ... depends upon the restaurant in question ... they can always claim that the finished product is their "unique personal interpretation" ... Everything is a gamble really unless you have been there before and had the dish prepared properly .. but you are free to question and not return if the answer is not satisfactory ... authentic is in the mind of the chef really ...

Might I also take this opportunity to welcome you, Janet, to eGullet! We hope this will afford you both opportunities to share your opinions and knowledge, as well as your personal insights into the various labyrinthine tunnels of food thought ... we look forward to hearing you elaborate upon some of the 'juicier' topics which you mention in your biography which appears on your member page, to wit:

Ad Age article Think this is a good marketing ploy or a really good taste idea?

Much as we had hoped, The Old Foodie has joined eGullet! Welcome aboard! Member Page

I have contacted her and expect to hear more momentarily! The blog she writes is, as correctly noted by barolo, terrific!

Just a very few more on food phobias: Orangefingerphobia: The fear of eating Chee-tos. Starbuckomania: An obsession with fancy coffees. For related conditions, see "Chocoholism" and "Cola Nut." Cluckamania: The delusion that everything "tastes like chicken." Schizorestaurantbillia: The powerful need to demand separate checks, even when dining alone. source of the humor here ...

Pie-in-the-face is still comedy gold ... but Marie Antoinette said "let them eat cake." ... I really love a gooey pecan pie brimming with pecans ... but a buttery cake which is light as a feather is so divine ... but then there is the "a la mode" issue ... and cupcakes can never be cup pies ... a vote for pie still would be my choice .. with a buttery crust and sweet fruit or cream filling ... Of course The Food Tutor got it just right when she said: Thank you for understanding the entire issue and focusing upon the most salient features, Julia!

source of information (paid ad...)One billion live ... but who is counting?

Out of the Winter and Into the Weeds ...NYT Recipe: Ramps and Potato Soup

A Tool for Every Treat "tools that turned eating into dining"? A very cool article on this subject! Not true for people who enjoy eating in their cars ... Symposium for the Cooper-Hewitt exhibition I would just love to hear some of the presenters ...

Dinnerware With Corners, Making a Point I loved this article! It is perfect for the topic at hand ...

Moody's Weekly Wine Review In reading some of the background on Alexis Bespaloff, who died recently, thread and obit here I read this article .. and wondered, after learning something new ... Does wine taste better when it can breathe? Or is it better straight out of the bottle, as is contended here? Your experience with this?

and nothing being sold in the Pantry seems to resemble a "health food" either ...

check this out The Pantry offers: Preserves & Lemon Curd Breakfast Baking Mixes Dessert Sauces Condiments, Sauces & Marinades Pancake Mixes And Syrups Dessert Baking Mixes Has anyone seen or tasted any of these products yet? How likely that you might be interested in trying the items offered? (a) really have to try them! (b) maybe but vacillating ... © is this really cooking? (d) isn't her cookbook the truest way to emulate Ina Garten? from scratch?

New York Times obituary Does anyone, either a wine lover or not, agree with Bespaloff's contention that today is actually "the golden age of wines"? Bespaloff was apparently a very well known wine author ... is anyone familiar with some of his writing?

I have to agree with you, on your impressions, Gigi, but I really do like the stuff .. chilled heavily ... and I had one with vanilla ic cream to make a "float" ... yeah, that was realllly good!

instructions .. step-by-step more recipes for pulled pork ... epicurious does a version of succulent pulled pork as well