Gifted Gourmet

You may find the discussion here to be of value in making your decision ... lots of cool feedback on restaurants in Carmel.

this particular recipe does indeed sound like "mash" ... Stoemp with Caramelized Onions looks fantastic! I am planning to try it myself!

interesting background on gullah cooking, origins, etc. This is from Savannah Online: Gullah Net This is the best website I have seen yet on gullah culture .. it has a ton of information, presented in an extremely interesting fashion .. check out the links for more knowledge ... from Beaufort, SC Great gullah links! recipes (receipts, as they were once called)

Thanks for 'feeling our pain' and offering us an entirely viable solution! I will, of course, continue to search for a resolution to the "Rumor or Reality?" situation in which we find ourselves ...

Carlsbad and MaxH, I appreciate your filling in the gaps in my knowledge about this seasoned writer and food afficianado, Doris Muscatine ... She seems to have been quite a worthy 'precursor' to many of the California food writers whom we read so voraciously today.

That was my initial impression as well ... boggles the mind ... of all of the eating cities in the world, surely Paris ought to lead the list ... but they chose to select Lyon, which is fine ... but ...

Hi Probono, Is this the place?information source is here Ultimate Eating Phone: (843) 838-1314 Fax: (843) 838-2998 PO Box 849 St. Helena Island, SC 29920 Serving three meals a day of lowcountry and gullah cooking. Soul of America gullah information

Miriam Kresh's images from her dinner: Za'atar: Great dip for slices of challah: garlic, salt, za'atar herb with toasted sesame seeds, and a squeeze of lemon juice. During these weeks, fresh garlic is available by the ton. I buy about 9 kilos every spring and it lasts all year (taking into account that about 10 months from now some will have spoiled). Since fresh oregano is on the market, too, I love to make this oregano- and fresh garlic-infused olive oil, which becomes the base for vinaigrette. chicken stewed with carrots, sweet potatoes and prunes First the chicken pieces were sauteed in olive oil. Small amounts of dried sage and thyme, rubbed off the stalks and crumbled, were added, with a little fresh curry powder, a dollop of soy sauce, and a good splash of red wine. Not much salt. Carrots, sweet potatoes, and prunes contributed a slight sweetness; in the end I also added a little tamarindi sauce and freshly-grated black pepper. Served with hand-made couscous, and orange mead, it was not bad.

Wikipediaanyway you look at it, it is somewhat less than appealing .. and doubtful that it could be bought in the Us since it isn't even legal in Germany ...

MSNBC Looking over this list, which cities would you want to add to the list? Which cities would you want removed from the list? Why?

source with recipe and photos Say, did anyone happen see the movie "Big Night" in which two Italian brothers served a timpano for guests who were anticipated eagerly but failed to show? This reminds me of their "timpano" which was much more elaborate ... This looks relatively simple and quite stunning when done correctly. Would you try this recipe for Beehive Pasta Timbale?

and many more ideas on serving from this source

another discussion on salmon pastrami, circa 2005

I originally made Marcus Samuelsson's Gravlax and Honey-dill-mustard Sauce but guests felt that the sauce overpowered the saltiness and delicate flavor of the gravlax ... now I serve it plain or with a soft creme fraiche which doesn't seem to obscure the flavor. I have served it on melba toast or rye bread.

article from NY Times from San Francisco Gate .. more ... Are you familiar with her writings?

thanks for this addition to the growing list here!

Dear Rabbi, Can one properly sit shiva in a deli? Signed, Forlorn in Flushing

news posted here at BevNet.com The news is not good today for those who cherish the soda we have all enjoyed from Dr. Brown's ... Cel-Ray ... what else can one have to wash down their corned beef sandwiches? NYT circa 1999 Who here joins me in mourning the passing (shortly) of this beverage, often called "Jewish Champagne"?

anything from either Katie Loeb or Daniel Rogov is the quintessential advice to be followed ... they know kosher wines better than anyone else I know .. follow their advice, read their writings, and enjoy the resulting Passover holiday! ברוך אתה ײ אלהינו מלך העולם בורא פרי הגפן Baruch atah Adonai, Elohaynu, melech ha-olam, borei p’riy ha-gafen. Blessed are You, Lord, our God, King of the Universe, who creates the fruit of the vine.

Not unlike what eGullet is doing currently, don't cha think? So many here responded to a question I once posed about what eGullet had brought to their lives and the overwhelming response was "encouragement" ... interesting ... to me anyway. Thanks for your thoughtful input, Blanche ... Davidian .. or DuBois... for the Tennessee Williams fans ...

Thank you for your personal experience with this particular toaster, Mike. I consider that a significant constructive opinion and will use it in thinking about a toaster purchase. and I, too, have to agree that quite often price does equate with quality... that said, I also read this over again:

Interestingly, that particular issue had an article by eG's Steven Shaw: Saveur April/May 2003 I am willing to risk trying this recipe:from Jewish Food.com adapt, schmadapt ... looks fine to me!

You can add a link though!! Please!

interesting piece from Jennifer Rosen Kosher wine review has some ideas as well ... Passover 2006 reviews here as well from Vino.com

current toaster test in Slate ... discussion here