Gifted Gourmet

one recipe for this squash is a Curried Summer Squash Soup ...

more on Nutella .. lots more in fact! Enjoy!

Publix here in Atlanta still offers us the freshest and most reasonably priced produce around ... I hate to even have to go to Kroger locally but they have the most kosher meat in this neighborhood ... So I go to both stores to get what I need ...

You might find this interesting: Atlanta cooking schools worth checking out ... The one I have heard great things about is Viking Chef Cooking School ... more information ... Just noticed that some of the links aren't working .. keep trying because some do connect ...

Kol Hakavod! Hishtagata?!

Rather imagine that the *Rabbanut of Israel will have to grant it their (silent) blessing ... *The Chief Rabbinate of Israel is the supreme Jewish religious governing body in the state of Israel. The Rabbinate is the halakhic authority for the state, and controls many aspects of life in the Jewish state. Issues under the jurisdiction of the Chief Rabbinate include Jewish marriages, Jewish divorce, Jewish burrials, Kashrut and kosher certification, olim, supervision of Jewish holy sites, working with various mikvaot and yeshivot, and overseeing Israeli Rabbanical courts. source

There is another blog running on Atlanta dining as well by Blissful Glutton who posts here and on Flickr: Blissful Glutton Blogspot I have to concur with those who think that "more is better" when it comes to dining locally ... after all, new restaurants pop up weekly like mushrooms after a rain .... Go for it!

Without asking Chris himself, there is something interesting right here .. but he will be best able to show you the way to his recipe ... I have a friend who cured his own duck breast prosciutto ...

dozens of low fat kosher recipes I have been on Weight Watchers and have a kosher home ... I make sure to trim the fat on meats and chickens, make fresh fish, lots of fresh vegetables ... There are low fat kosher cheeses for dairy recipes and kosher breads which are lower in calories ... This is not difficult at all ... Not even too difficult to make traditional Jewish foods either .. I make and skim fat from my chicken soup and avoid chopped liver even though I enjoy it ....

spices to make corned beef from Penzeys brown and yellow mustard seeds, coriander, Jamaican allspice, cracked cassia, dill seed, Turkish bay leaves, Zanzibar cloves, China #1 ginger, Tellicherry peppercorns, star anise, juniper, mace, cardamom, red pepper.

Religiously observant people will, of necessity, only eat rabbinically supervised foods ... there are many more who don't care about the rigors of kashrut but enjoy classic Jewish cuisine ... many religiously observant people will opt to prepare their own food rather than eat out in a restaurant ... their personal rules, for lack of a better word, can not be changed to fit the circumstances ...

We actually do have a thread on macaroni and cheese variations from which I took several ideas and used them in my own homemade dishes: the thread on Macaroni and Cheese or maybe this will have some new ideas: Macaroni and Cheese as Lifestyle Choice, Homemade, gourmet, or Kraft's?

Have seen Tiffany blue, their copyrighted color variously described as robin's egg blue or even aquamarine ... Take a look at these color variations and see if that helps somewhat ... designated blue color with Pantone Matching System I used to make decorated cakes a long while ago and would mix a white frosting with regular blue and add a drop or two of yellow .. adjusting each sample until it looked just right ...

Miracle Thaw ranks high in the money wasters category ... the Salad Shooter was used briefly before being stashed away for posterity .... Truffle Shavers are useless unless you use a million truffles at home ... a little rubber tube that "peels" garlic cloves ...put the cloves inside and massage the tube ... peeled garlic comes out .. seems useless to me .. I just smack garlic with my cleaver blade and get the same result ... and then there is the much maligned shrimp deveiner which one can do with a simple small sharp knife ... but that is so yesterday!

Yul Brynner notwithstanding, I would say that it is more about hypocrisy ... Pam, I know many people who have a treyfe vacation home or, in one particular case, RV with a kitchen ... The family kept kosher at home and went on vacation out West for several weeks... the RV kitchen was a place that they felt that they could eat whatever they desired ... The fallacy here is that one is either commited to kashruth or is not ... not unlike the people who eat treyfe outside home at restaurants ... and I am among them ... But another light on this: if one keeps a kosher home, they may invite friends and family who are observant without offending them ...

Buttered and salted .. and I, too, employ the "typewriter method" ... How I will eat this mutant corn ear is something else though ...

#1 Yukon gold fingerlings roasted in duck fat #2 my Hanukkah latkes made with caramelized onions and fried in schmaltz #3 toss up between my leek and potato soup in the winter or a rich Shabbat potato kugel made with, of course, schmaltz

There is a topic on the Oceanaire in San Diego and I have one somewhere in the SE Forum on the Atlanta Oceanaire ...

information which will be helpful ... since this is the area where the new restaurant will be located ...

Heartiest congratulations to a most deserving and distinguished food and wine maven!

check out this thread ..... lots of information for you on this restaurant ...

Have kept kosher for some 30+ years and used all types of kosher packaged chickens ... Empire and Rubashkin mostly.. now there is a different brand here in Atlanta ... David something ... then there was Queen Esther brand ... All told, they are salted so brining is hardly necessary or even desirable ... earlier in this thread there was some discussion on feathers being on the chickens that were kosher.. bothers me too .. last Rosh Hashonah, I bought a small Rubashkin duckling: $25 .. covered with feathers ... never again! Have to take the duck for electrolysis?

I always use Caspari Knapkins when I want a special, upscale look ... Caspari's Mandarin Story is lovely with golden trims ...

For authentic, but not chi-chi Chinese, I would recommend China Cooks in Sandy Springs off Roswell Road ... 215 Northwood Dr, Ste 9 .... enjoyed the spicy clam hotpot, which was exceptional, best Mongolian beef I have ever had, (this isn't Americanized Chinese - it's the real thing!) Hong Kong style won ton soup, straw vegetables, snow pea leaves, salt & pepper squid ... Cantonese cuisine is the specialty, and seafood is a particular strength.

Bravo on this new website! For anyone who has indulged their deli cravings at the Carnegie Deli or Katz's in New York, this is essential ... we must continue to provide our support and confidence in this edible institution ... Photographs on delis abound and a few of them can be seen here: a few pictures of classic deli cuisine