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Everything posted by Gifted Gourmet
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Slate article The toasters which were tested: T-Fal Avanté Deluxe 4-Slice Michael Graves 2-Slice Dualit 4-Slice Cuisinart 4-Slice Proctor Silex 2-Slice Krups 2-Slice Digital KitchenAid Pro Line 2-Slice DeLonghi Aluminum 2-Slice Which was the winner and why? Did price equal quality? Do you own any of those listed here?
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Surreal! Serial Cereal Ingesters Run Amok!
Gifted Gourmet replied to a topic in Food Traditions & Culture
Miami Herald article on the cereal restaurant business The original plan expected more teenagers but it didn't turn out that way, it appears ... -
First female chosen for White House chef
Gifted Gourmet replied to a topic in Food Traditions & Culture
article with Newsweek links here She seems to like what she's doing as chef ... full interview in Newsweek here -
article here on issues with these So, does the knife strip pull the edge out of whack? I often wondered since they are so popular with chefs .. your experience on this?
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And you might want to think about this: The world's smallest dishwasher which looks quite interesting ... As bleudauvergne mentioned above something she has in her kitchen but even smaller ... (link not loading properly.. hang in there ...)
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Julia Child remains vibrantly interesting today
Gifted Gourmet replied to a topic in Food Traditions & Culture
more reviews and insights from Barnes & Noble Of course there is life after death ... why else do we watch reruns of old classics? -
Bugs in Booze ... Babes in Blinking Bikinis ... whatever sells works for them apparently ...
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Katie Loeb article and discussion on Kosher Wines for Passover discussion on Israeli wines
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Paula Deen's website This is part of an interview with Jamie and Bobby Deen, the sons of Paula Deen, who will be hosts of their new show this fall. Called Good to Go, the show will focus on travel with a food focus. Say, wasn't it Ming Tsai who first coined the expression "Good to Go"? I could have sworn it was ... Sound like something worth your time? Read the interview if for no other reason than to see pictures of Paula Deen as she looked with dark hair ...
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from LiquorSnob If you are a regular vodka enthusiast, does this have some appeal to you? Does an insect in a bottle of alcohol bother you? Or are you fine with the tequila-worm issue already?
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Source of this informationJews who are observant do not consume any chametz during the days of Passover ... but there are two groups of Jews: Ashkenazic and Sephardic. The latter group is allowed to eat corn and rice and peas. When I say this is quite complicated, I am not kidding ... it still mystifies me after some 35+ years of koshering my kitchen for Passover ...
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Who was your inspiration and muse in becoming a chef? How do you deal with days in which you can find nothing inspiring you to make some new dish? What is your particular favorite ingredient among those you use that you like to work with best? and your least favorite? Who, for you, is your best audience or the people for whom you most like to cook? Do you think some people have un-tested tastebuds that just need to be awakened or if some people just are frightened by "new" foods? Which cooking technique is the best for you? Are you most into braising, roasting, smoking, etc?
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Because of copyright issues, please do not post it from the book unless you have made significant changes in your preparation of the recipe. We do not have the option of posting recipes verbatim ... but, if you made changes, and if it became even better, then please do tell us about it!
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Seth, there are many different type of vegetarian options in the following, but you might have to sort out the vegan recipes a little ... Vegan options many of these have vegan recipe ideas more links to recipes
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Nothing short of amazing photography .. the coolest being the juxtaposition of your shoes and the ancient olive press ... my goodness, that is some photo! Much appreciate your work on this thread!
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I ordered some of their sample packages and was delighted by the flavors! They have an excellent website and it is updated weekly: Upton Tea.com
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We had our pre-Passover Shabbos meal which means that we are in the process of cleaning out items and combining them in interesting ways: Soup made from a package of Manischewitz dry pea soup mix and from the freezer, leftover flanken and chicken which I had never bothered to defrost A green salad which used up my homemade dressing Gravlax from the freezer Chicken breasts with tomatoes, garlic, basil Couscous A Trader Joe's fruit compote ... to use up the dried apricots, orange-flavored cranberries, golden raisins and combined it with some lemon peel and Port Actually, given the circumstances, this was a very good meal .. and served its purpose of preparing for Passover ...
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Passover chicken breasts with apricot preserves: GMA though Chicken recipe with apricots and apples from Kosher Cooking Stuffed chicken breast with apricot jam Oh, I have some old copies of Saveur Magazine and will sort through them for you ...
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Now Shmear This! ... what does shmear mean to you?
Gifted Gourmet replied to a topic in Food Traditions & Culture
The best name for a bagel that I ever remember hearing was one which described the increasing size of bagels today: Winnebagel ... now that was funny! -
My mother always assumes that charoses is an applesauce and that it should be served in bowls to everyone ... go figure!
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First question, Cleo: I would say, because the Charoset is something which will be consumed on a matzah in the course of the seder story retelling, each person will only be using a tablespoon each (or maybe a bit more) so it is enough for 12 as you indicate. If it is really good charoset, and this is, then figure that some will be anxiously awaiting the meal itself ... should be more than enough for 12 ... 3 apples, 3 pears, and the other fruits will make a lot! Second question, Cleo: these fruits will turn brownish from the wine and being cut and the cinnamon ... I would make it during the day of the seder itself. In that way, the flavors will be more distinctive and less mushy as it sits in the wine .. which will facilitate disintegration if left too long. With a food processor, this doesn't take very long to make ... good luck with your second seder!
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this one is called Savory
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this cookbook seems to be the most popular but I have never read it nor cooked from it ... The Lhasa Moon Tibetan Cookbook by Tsering Wangamo and Zara Houshmand
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While the Forbes article focuses upon the more sensational aspects of Gael Greene's life as it appears in her new book, Insatiable, it should be recognized that her writing about food was most enlightening. To that end, here is an archive of her past food columns in New York Magazine for those of us who haven't read her work in the field: New York Metro archives It would be wonderful if this thread is more focused upon food rather than the titillating details of her life .. we are, after all, eGullet, the repository for all things connected with food.