Gifted Gourmet

Worst of all? A Trader Joe's is coming to Atlanta ... I am doomed!! Snack Hell ...

Gedempte deer ..oy, Bambi, we have to have such rachmonis (mercy) on you .. I am doing the Stuffed Breast of Veal, heaven help me ... it was a sensation last year so I am doing an encore ...

What terrific responses you all have offered here! Actually, even though I have the Cadbury-addiction, I now have several new desires beginning to surface: had forgotten how much I love Cheetos, potato chips, finished a tube of those Thin Mints (which I blame entirely on those little demon Girl Scouts! ), BBQ potato chips with or without large curd cottage cheese (thanks for the tip, Andie! ). You have all given me new temptations .. and it is Lent now ... oops! I am Jewish ...

This is, of course, another of those similar threads like "Give us our daily..." begun by Pontormo ... What is your one greatest temptation? .. a temptation which you hide when buying or nibble guiltily in secret? Mine is Cadbury's Roast Almond Milk Chocolate bars .. the big ones ... and I hide them under my computer desk until after dinner when I am the only one awake ... and then shred the outer wrappings .. which are purple ... and I vow to eat only 3 squares but then ...

Tell me that the infamous Colombian Juan Valdez isn't simply laughing his ass off on this thread's content ....

I have to agree with Marlene on this one. I fully admit that on a day when I can not have my daily ration of coffee, my brain is completely fuzzy and unfocused... there is no other food/drink with which I am so addicted.

Something very much like that happened to me and my dog went totally crazy and took off out the door after the cat. We finally grabbed him a block away .. so much for the sanctity of the seder ... Or, when I first was married and kept the house kosher for Passover with nothing made of flour ... a guest brought his little son who promptly strewed Apple Jacks all over my kitchen carpet .. The dessert thing, Debbie, I do an Apple Charlotte which is sweet and cinnamony and it has been considered a success ...

Yeah, but at our age, those 40 years in the desert isn't going to make us look any too supple and erotic, you realize .. a better plan: they can do the wandering and we'll head for a spa and recuperate and meet them later in the "Promised Land" looking incredible!!

Divas Uncorked New Female Wine Innovators Is anyone familiar with Divas Uncorked?

and to think that this holiday commemorates the exodus of the Jews from the bonds of servitude and slavery in Egypt under Pharaoh ... I know, you'll pay them a few shekels ... How long is a seder anyway? How much can wine evaporate in 2 hours??

For the uniniated, Katie Loeb is a maven par excellence when it comes to making her Sephardic Charoset ... which you too can replicate by following this excellent recipe and, with God's gracious blessing, Katie makes this stuff year after year and is still alive! Amen!

Jamie, the link doesn't work on this .. please repost before I go into cardiac arrest from anticipation at what the link was going to show ...

Shalom and welcome to eGullet, Miriam! As you can see when you go to the Special Occasions forum , we have a varied and eclectic mix of messages, discussions, and advice on everything from Hamantashen to latkes to matzo brie to Shavuout dairy meals, and so forth. Something for everyone here ... and in the General Food Topics, an ongoing thread on What we're cooking for Shabbos which is updated each week .. some even have photographs ... I personally found the short "drosh" you made here on Pesach quite illuminating ... a tired mother? Yeah, is there any other kind before the first seder even begins? Oy, the cleaning and burning of chametz ... The lighter meal which I make for luncheon on the first day of Pesach comes from the night before but is salad and fruit and often, even a dairy meal ... the previous balagan really makes one ready for something light and airy ... before a well-deserved nap that afternoon .. and before Round #2 for us in the Diaspora. Please post often about what you are making and your thinking! Looking forward to more of your input, Miriam!

the one and only place for the best grits: Anson Mills

Fret thee not, you have come to the best possible place for baby shower food inquiries! On the other hand, activities are usually, as you so correctly note, cheesy. So let us focus on the food, which to my way of thinking, is the main activity! If you will click here:discussion here on a good type of food for a baby shower, this may answer some of your questions. And if not, many will chime in with their feedback ...

Actually, it is a festival ... rolling in grits is one of, if not the main, highlight of the Grits Festival ... and the other highlight is that this is happening right near Charleston, should one opt out of the "festivities du grits."

No kiddies .. just their swimming pools... cooked grits, as they mention, are very soft and starchy, therefore sticky ..

something new and slightly different for Passover 2006

Did you have someone take "before" and "after" photographs to accompany your Afterglo story? Looking forward to reading your opinions on this place!

article and recipes from the Chicago Jewish News A delicious article which explains how Hurricane Katrina affected the Jewish community of New Orleans ... Recipes for Passover here include: Creole Matzah Balls "Dirty Matzah" Dressing Pesach Fried Green Tomatoes Red Soup made with beef brisket

Returning to your regularly scheduled program: and now we might wish to address the restaurant mentioned here and the food involved ... To be honest, physics I just don't get whereas cooking I quite understand and enjoy ...

But, mizducky, if one scrolls down to Rifkin's view of entropy, it says: The dissipation of useful energy will destroy the basis of life ... hence the need to "repair" before this occurs ... that was the entropy to which I thought they were referring ....

I actually thought that the idea was that Afterglow would have something which is supposed to be "unique" ... something which would act as a draw, lure, for an upscale image-conscious customer. They specifically said that there would be no use of the word "healthy" because it would conjure up thoughts of alfalfa sprouts and brown rice .. and I really found the entire idea quite fascinating .. anyone else find it so?

article in the Independent UK and it is all about something termed "syntropy" which is the very antithesis of "entropy" ... the latter, entropy, in the laws of physics is a process of slowly breaking down things, even applicable to the human body.. On the other hand, syntropy creates order and regeneration of living systems, reversing entropy. Afterglow, the Miami restaurant which offers this beauty cuisine, never uses high heat in cooking because it destroys vital nutrients in the food, and yet, it is not about "raw foods" either. #1: So, are you as anxious as I am about seeing a "before" and "after" photo of the patrons who dine at Afterglow? #2: Think you might actively pursue the idea of beauty cuisine in both dining out and cooking at home? #3: Just another flash in the pan (sorry for that, I had to!!)? Share your opinions here because as Fernando Lamas on SNL used to say, "Daahling, you look absolutely mahvelous!" (air kiss here)

I imagine that he has a much thinner set of chef's whites on under the coat because (a) he knows that the jacket will be removed and (b) that he is under hot lights plus the heat of the cooking ... probably made especially for him, given those circumstances ... real working chefs need a sturdy set of chef's whites because they have to wear them for longer periods of time than Emeril does for a taping .. and most real chefs don't wear a lot of stage makeup either ... and, when I read your last sentence, I thought the word was "re-train" ...