Gifted Gourmet

Neil, when he asked about something other than metal, I came up with what I had found .. at another website .. isn't this (on yours) rather similar to my find? Half sphere plastic moulds Plastic mould. Set of 3 pieces with base. Diameters: 5 1/2", 6 1/4" and 7 1/8".

bombe molds from Pastry Chef

plastic domes ...scroll down a bit

Sure, I always recommend only those things which I have tried .. as for fast? depends what the task is ... cooking, yes ... cleaning up? glacially slow ...

Israeli Upside Down Apple Cake recipe same recipe but easier to read, organize

Blatantly Dairy Passover Desserts a mere million Passover recipes from Australia

Ah, Jewish "comfort food" which would have made Proust proud .. thanks for the glorious memory and may you create it for future generations to cherish and wax poetic about, Artichoke!

I am doing the famous Passover Flourless Cake and serving it on a fresh raspberry, strawberry coulis ... would do a whipped cream topping but the Seders are both meat and desserts must be parve ... also an upside down apple cake ... after a late seder with the heavy foods and tired guests, I don't spend a lot of time on a fancy dessert ... but I might during that week ... after the first two "work intensive" days are over ... sigh .. just contemplating the work of cleaning out all the chometz in my house is making me pre-lethargic ...

Bubblehead ... and you ain't!... your wit and sarcasm are not wasted upon me ... I think that type of restaurant is a total waste of time, money ... I prefer to have the cooking done by chefs in a nice, upscale steakhouse, and not get my clothing soiled by doing anything other than eating my steak ... why not just stay home instead and save the money on the meal and tip?

That it is, Fat Guy, but the idea of going to a nice restaurant and having to grill my own steak seems, I don't know, like, you know, "work" ...

Funny you should mention this phenomenon .. my very first post at eGullet on Mar 18, 2004 was on this topic here and I offered this piece by way of explaining it ... restaurantedge.com Vinoklet in Cincinnati also offers 'do it yourself' dining

The salaries are truly not half bad if one has an interest in the wine business ...

It appears that Mario has put in the hard work and effort and won't offer anything back that is either shoddy or half-hearted. The man has a college degree which tells me something about him in the first place and much training/education in the field of cuisine. I honestly believe that he is "the real thing" ...

I agree with the wooden stick touching my tongue during eating a popsicle .. it is truly awful .. why, if so many have this aversion don't they use another material for the stick??

I was so pleased that Time devoted so much space to Mario ... I think it is a definite "plus" in his favor ... but then he most definitely deserves this recognition by a major publication!

NY Magazine Passover recipes This is new to me and the recipes look like something I might be able to try to update the meals that week: • Salmon Gefilte Fish With Carrot • Asparagus-and-Caramelized-Spring-Onion Farfel • The Best Chicken Soup With Matzo Balls • Almond Pavlova With Lemon Curd and Strawberries • Chicken With Dates • Orange Flan • Italian-Jewish-Style Brisket • Passover Flourless Chocolate Cake • Tsimmes I really like the idea of a flourless chocolate cake, but pareve, with a fresh raspberry coulis ... That link to the Chicago Jewish News changed but here is a new link to Creole Passover recipes:Jewish Times

I'd really like to see a study on men who consume barbecue, predominantly in the South, and look at their rates of cancer as opposed to some other part of the country .. might be quite interesting ... rats are less interesting because I rarely see them (they are well hidden!) in barbecue places ... thanks for the article though ... MSNBC last summer on grilling and cancer correlation

Time Magazine An exceptionally fine piece by Time on a remarkable chef we have all grown up with, so to speak .. read on and enjoy every moment ...

Peach skin because it has a fuzzy texture? Are you equally averse to eating nectarine skin which is smooth but has a similar flavor?

website to cure this food phobia article from Psychology Today What, if any, phobias or aversions do you have ... and to which foods?

Okay, Mark, time to dig out my black turtlenecks from my anti-Vietnam protests in the 70's ... man the barricades, mes amies!! Aux armes, citoyens ... Vive les "boissons gazeuse"!!

Perhaps this speculation began as a result of this item: Dr. Brown's has been produced since 1869. No self-respecting deli in New York would be caught without Dr. Brown's on hand. Attention: Diet Cel-Ray is no longer in production.

how very enticing and appetizing ...

from Kosher Today Magazine This is quite interesting reading! What surprised you in this?

from Wine Business Ever think of a career in the wine business? I found this report/survey most interesting, especially the charts which show everything itemized ...