Gifted Gourmet
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Posts posted by Gifted Gourmet
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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".
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WOW, you're fast. Thanks!! Interesting that the apples are kept whole! Have you ever made it before?
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 ... -
If it's not too complicated and you're willing to share the recipe, I'd love to see it. Thanks!
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It was a glorious thing, elevating the matzoh to what I envision mannah from heaven must have been to my ancestors crossing the sinai. Eating that, along with a glass of Dr. Browns cream soda was what Passover was all about for me as a child.
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!
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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 ...
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use a pair of tongs that have been resting on whatever piece of beef is lying there, and then get the pleasure of cooking it yourself! While that may sound a litte expensive, you do get to butter your own garlic bread (usually with the same pastry brush that somebody used to put butter on thier steak) while your steak cooks and the loaded baked potato bar that consists of a dry baked potato, neon orange pseudo-cheese sauce, some mushrooms swimming in butter oil and fake bacon bits. YUUUUM, can't wait to go back there!
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?
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Fondue (the kind with oil) is probably the foremost non-Asian example of cook-it-yourself dining.
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" ...
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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 ...
"Cook-it-yourself restaurants"? Boy, talk about an oxymoron — with the accent on the last two syllables.Why would you go to a restaurant to cook your own food? Don't we go to restaurants in large measure so we won't have to cook, so we can eat without worrying about shopping, chopping, boiling and broiling? What's next — restaurants where you clear your own table and wash your own dishes?
Well, according to Time, "restaurants where diners chop, grill, boil or dip their food are hot in the heartland" — which, based on the examples Time provided, includes everywhere from Florence, Ky., to St. Paul to Houston to Las Vegas (surely the first time anyone has called Las Vegas "the heartland").
Vinoklet in Cincinnati also offers 'do it yourself' dining
"It's a marvelous place." But next time, unless they pay me, I'll let them do the cooking -
The salaries are truly not half bad if one has an interest in the wine business ...
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But here's hoping he doesn't take the DiSpirito route to get there.
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" ...
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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??
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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!
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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
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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 ...
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This is Mario Batali's moment. Often it's difficult to pinpoint the instant a man becomes a brand. Typically you can identify that moment in retrospect--for instance, if you look at the other stars in the food universe....
But Batali is becoming a brand virtually as you read this. This week he will make the rounds of morning talk shows to promote his new role as the official chef of NASCAR and his new cookbook, Mario Tailgates NASCAR Style.... In July, Batali will launch 78 new items in his cookware line. All that comes after a string of New York City restaurant successes--this guy gets into the infield and is just one of the guys ... In many ways, these events are like big Woodstocks every weekend. Sometimes there are 150,000, even 200,000 people camping, cooking out, having a good time. And Mario, you know, he is capable of being at the center of any good time."
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 ...
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Peach skin because it has a fuzzy texture? Are you equally averse to eating nectarine skin which is smooth but has a similar flavor?
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website to cure this food phobia
Imagine What Your Life Would Be Like Without Arachibutyrophobia and Fear of Peanut Butter Sticking to the Roof of the Mouth
Defined as "peanut butter sticking to the roof of the mouth", each year this surprisingly common phobia causes countless people needless distress. the problem often significantly impacts the quality of life. It can cause panic attacks and keep people apart from loved ones and business associates. Symptoms typically include shortness of breath, rapid breathing, irregular heartbeat ...
Steingarten calls food dislikes "the most serious of all personal limitations," and describes how he taught himself to relish everything edible: "No smells or tastes are innately repulsive," he writes, "and what's learned can be forgotten."Steingarten overcame his aversions (to okra, anchovies, and desserts in Indian restaurants) through an effort of sheer will.What, if any, phobias or aversions do you have ... and to which foods?
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Let's mobilize !!!!!
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"!!
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I hope you are right about it not being official, a done deal, over, irreversible.
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.
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also known as "saru no koshikake" (monkey's stool)" in Japanese.
how very enticing and appetizing ...
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The development of the kosher food industry in the United States is closely aligned with Jewish migration. The arrival of millions of Jews, escaping persecution in other parts of the world, introduced kosher to these shores. The following is a brief chronological review of some of the highlights of kosher in this country, beginning with its origin in the Bible.
1312 BC
The wandering Jews are sustained by "manna," which falls daily from the heavens. Two portions fall on Friday, so that the Israelites will have food for the Sabbath as well....
1275 BC
The Torah, given from God to Moses on Mount Sinai, imposes dietary restrictions that form the basis for kosher food requirements. Among these restrictions is a ban upon mixing meat and dairy products ...
1654
The story of kosher food in America begins when twenty-three Sephardic Jews arrived in New Amsterdam....
1869
One popular seltzer drink was Dr. Brown's Cel-Ray Tonic, which was sold in every Jewish New York deli. A doctor who treated immigrant children on the Lower East Side developed this seltzer, filled with celery seeds and sugar, in 1869. "Generation after generation was weaned on the stuff," ...
This is quite interesting reading!
What surprised you in this?
Passover 2006–
in Food Traditions & Culture
Posted
the same goat that my father bought for two zuzim?
Chad gadya, chad gadya.
My father bought for two zuzim.
Chad gadya, chad gadya.
Then came the cat and ate the kid,
My father bought for two zuzim.