Gifted Gourmet
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Giada De Laurentiis ... in her USA Today interview..Soak it in a bath of milk.... it's not considered an easy thing to to -- but you could just get some crostini, add tomatoes and put bakala on top of it. You could chop it up and put it in a frittata or you could put it with a nice green salad. I think Mario Batali's cookbooks have recipes in them.BACCALA BOLLITO DI AGLIO, OLIO
BACCALA CON I PORRI
BACCALA WITH CAPITONE SAUCE
BACCALA` FLORENTINE
BACCALA ALLA VICENTINO
BACALLA ALLA BOLOGNESE
PESCESTOCCO ALLA MESSINESE
BACCALA STEW
BACCALA FRITTO
BACCALA DI NAPOLI
CREAMED BACCALA
BACCALA ALLA LIVORNESE
BACALLA A'LOCANDIERA
BACCALA MANTECATO
ahhh, looks like you have some work ahead ..
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Or do a soymilk version to make it Pareve and call it "Soy Gevalt".
Ah yes, Ben & Jewry do kosher ice creams for Yom Tov
... actually, all kidding aside, for the observant: I had a taste of a Nestle kosher for Passover ice cream which was relatively decent .. at least it didn't set off a gag response as others do ... 
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We had our own little local discussion on Ramps of the Southeast right here, ya'll!
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Today, you could probably find a crawfish jambalaya or two in that locale, but today imported, peeled tails are sold in polybags at Wal-Mart. So you can't get all caught up in the right-wrong, traditional vs nontraditional issues. Food changes every time somebody chops an onion or stirs the pot.
Thanks for this information .. and I have to agree with you on your comments at the end of your post ...food does indeed change ...
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There is a rule for eating well in southwestern Louisiana: When you see a house or shack with a hand-written sign, stop and eat. The worse the handwriting, the more compelling the need to visit. In this part of the world, lax health regulators are the gourmet's best friend. The ingredients will be fresh, and your cook will have spent years perfecting one or two dishes. The boiled crawfish (the locals say "mudbugs") and the boudin blanc are my favorites. The latter, sausage stuffed with pork, rice, and peppers, is for this foodie the best in the United States.
These foods are known as "Cajun" ...After Katrina and Rita, there was plenty of hand-wringing about the fate of Louisiana cuisine, but since then much of the publicity has focused on the reopening of the renowned Creole places ... the region's food heart—and some would argue its best meals—can be found in the countryside
A highly interesting article ...
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could they have found nothing better for Jamie and Bobby then a show they have remade at least 5 times?.
I rather imagine that Paula Deen's fine hand is very much "behind the scenes" and "guiding" her boys as well as Food Network in this endeavor ... the contention is that it will be something new and different .. only time, and the viewers, will tell .. the ratings will reflect this as well ...
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And so we bid a fond, sometimes not so fond, farewell to Passover 2006 ... be sure to check out *Debbie Koenig's Words to Eat By blog ... she really understands the relief some of us feel at the "freedom" to eat more casually than Passover affords ...
A few things I won’t be eating again for another year:Matzo • egg matzo • matzo farfel • Tam Tam crackers • chocolate-covered coconut macaroons • any other kind of coconut macaroon, if it comes from a can • matzo brei • potatoes (ok, maybe I’ll eat them before next year, but it’ll be at least a week before I can stomach them again)
If you kept kosher for Passover, what are you dreaming of eating?
*dknywbg is an eGullet member ...
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had a burger from In & Out. Hot Damn! A fast food restaurant that makes their own fries and idividually toasts each bun.
Must be why the late Julia Child waxed so rhapsodic over her first brush with In& Out burgers when she retired to California ...
Glad you were able to enjoy some of the better parts of your California trip, John .. and yeah, the housing is always the big drawback to California living ...
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A recent post on One Midtown here in Atlanta revealed that even when Chef Richard Blais was off in Europe enjoying el Bulli and other top dining destinations, his staff produced a top-notch meal for Dave the Cook ...One.midtown Kitchen review
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the Times seems keen to 36 hour just about anywhere in North Carolina recently (l'ld attach the link, but having some e-troubles).
the NYT link is here for "36 hours in Winston-Salem"
You're in North Carolina, so you must have some wood-smoked Piedmont barbecue. The Original Little Richard's (4855 Country Club Road, 336-760-3457), a wonderfully ramshackle place with old license plates as wall décor and red-and-white-checked tablecloths, serves authentic chopped, coarse-chopped or sliced pork barbecue with slaw and hush puppies (starting at $4.59). Try the banana pudding ($1.59) and chocolate cream pie ($1.99) for dessert. -
What does Satmar have to do with food? It's a sect of orthodox judaism, but I'm not aware of any particular food associations...
I rather assumed that with the Satmar Chassidim, as with the Lubavitch Chassidim, it is the shechita
(manner of animal slaughter and by whom) which is the primary issue ...
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Actually, there are a few good sites which offer insights into Bolivian cuisine:
The Bolivian cuisine is definitively one of the best-kept secrets in the world.The most traditional Bolivian dressing is the so called “Yajua” ...
Anticucho: is a very thin sliced piece of heart of cow...
Chicharron: fried pork pieces, which they usually eat with yucca and potato...
Pique: it is just a mixture of pieces of meet, sausages, French fries, paprika, tomato and onions, all of this with ketchup and mayonnaise on the top....
Charque: charque is a dehydrated meat of Llama...
In general in Bolivia people eat 6 times a day...
scroll down to read about the foods
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maybe want to consider Cajun Grocer ... .. appears that alligator meat is quite low in fat .. almost healthy ...
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I'm going away for a few days and letting other people cook for me ... while I sleep.
And, may I say, no one is more deserving of the rest and relaxation than you, Pam! Between your business requirements and running your blog during the holiday (
), you can lay back and rest on your laurels! Hag sameach to you as well ... -
Feeling the aftereffects of perhaps the most richest, most titanic, multi-course meal of my life at Martin Picard's awesome, retro, Au Pied Cochon in Montreal. The near empty plates of cassoulet, pigs' feet, seared foie and "duck in a can" are only a few of the 15 or so courses I demolished before exploding like the Hindenburg.
Simply amazing to see Tony stuffed like the veritable Christmas goose! Most entertaining .. and then he went on the dig into poutine later in this episode ... I am, as always, in awe of the work that Tony Bourdain offer his audience! Thanks again for getting it so right!
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... it was a sauvignon blanc problem. Simply put, the grape is a dud, producing chirpy little wines wholly devoid of complexity and depth, the very qualities that make wine interesting and worth savoring. For years, this offensively inoffensive grape has escaped criticism while ....
Astonishingly, there are people, among them some wine writers, who contend that sauvignon blanc creates wines of great character and verve. I'd love to know which sauvignon blancs they've been drinking. I taste dozens each year, and character and verve are two qualities most of them sorely lack. Sure, they tend to have distinctive bouquets, with heady aromas of grass, citrus, gooseberry, gunflint, and chalk—or some combination thereof. But this excitement is reserved for the nose; all the mouth gets is a limp, lemony liquid that grows progressively more boring with each sip. Sauvignon blancs almost never evolve in the glass—they simply fill the space.
Anyone else have the same, or similar, reactions to sauvignon blancs?
Or do you find many sauvignon blancs are quite suitable to your taste?
Care to elaborate for us?
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The final two full days of Passover begin tomorrow night at sundown .. anyone doing any holiday cooking for the end of the holiday?
Tomorrow morning I am doing an apricot-apple matzo kugel (sweet), two more cakes, a dairy soup with potatoes, and a yam souffle ...
By Friday morning, I will begin to put away my Passover dishes, pots & pans, and Pesach 2006 will be but a sweet, enduring, memory ...
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This Passover, Peas on Earth
Until last Wednesday, I had no idea what "legumes" meant. Oh, I knew that legumes were an edible of some sort and not a French rock band ("Les Gumes" or some such). But coming on the word as I did only once a year, during the run-up to Passover, I knew legumes only as a Passover no-no,..Hence the shock, on learning in the Wednesday Dining In section not only what legumes are, but also that they no longer are forbidden. No siree, from now on you can abandon everything you were raised to believe, everything you knew to be true and pure — kosher l'Pesach, that is — and chomp away at matzo with, just to take one example, peanut butter.
Excellent article on kitniyot on Passover ...
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To salute the Red Sox ... Finagle A Bagel has added a cocoa bagel to its lineup. The flavor, which will be offered for the next 60 to 90 days, is made with Dutch cocoa powder, liquid chocolate flavoring, and chocolate chips. And it's been selling out daily at all of Finagle's 20 Boston-area locations since being introduced last week, which means each store is selling between 50 and 100 a day ... "At first, people are like, 'Ooh — a cocoa bagel?'"
Would you like to try a cocoa bagel?
Yes!
No!
Is this a joke?
What type of schmear on this one?
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it's made with Blue Curacao, Bombay Sapphire Gin, dry vermouth, and blue sugar around the rim. But $3000?... Get the drink and get a pair of custom made blue sapphire and diamond earrings. But this is a bargain, really. The Algonquin Hotel in NYC has a drink that costs $10,000 (you get a diamond with that too).
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the perfect cocktail from the WSJ!
the Income Tax Cocktail
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Subway restaurants is breaking into new territory with a new dinnertime-theme campaign and online vignettes geared to get consumers thinking about the chain beyond the lunch hour.... showcases Subway's Italian Trio menu offerings, including its Meatball Marinara, Chicken Parmesan and Italian BMT sandwiches. Each sandwich is heated (to invoke a dinnertime feel) and made fresh. The company also expanded its bread options, adding toasted garlic bread to its menu choices.
The big thing with the Subway chain was that they offered low calorie meats and the sandwiches had a Weight Watcher's value for each item ... and many people remembered that their spokesperson was one Jason Fogel who lost over a hundred pounds on their sandwiches over the period of a year ... now, it appears, the chain is trying to break into the dinnertime meal options as well.. they have even hired John Lovitz (of SNL fame) ... and are heating up their sandwiches (a la Quizno's) ...
So the question du jour: do you see Subway as:
low calorie?
only a lunchtime option?
Now a dinnertime offering?
the new dinnertime theatre website .... seems that you can contribute to this theatre as well ...
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I haven't been able to find that CokeBlak in a KFP version
I daresay that by next year they may well add other flavors ... I think they are satisfied that they have done the KFP for their primary products, CocaCola and Diet Coke more than adequate for the moment.
This is a bit more about the topic of Kosher for Passover Coke: the story behind why Rabbi Tobias Geffen made Coke kosher for Passover
I was, for many years, a member of Shearith Israel synagogue here in Atlanta (during Rabbi Ribeye's rabbinate there) and the actual story is very much what you read in the link ... it is said, perhaps in jest, that Rabbi Geffen signed a pact to never disclose the ingredients in CocaCola ... some say that if one reads down the Hebrew lettering on his tombstone, the letters spell out that formula ... maybe ...
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Leonard Nimoy once said there was something "Jewish" about Star Trek. Do you agree with that?
Well, everybody on Star Trek was Jewish.
Except for Roddenberry.
We wouldn't let him join. [Laughs.]
sourceYes, I know about the U-Bet eggcream but what else can one do with the stuff for Pesach?
Eastern North Carolina Pulled Pork
in Southeast: Cooking & Baking
Posted
instructions .. step-by-step
more recipes for pulled pork ...
epicurious does a version of succulent pulled pork as well