Gifted Gourmet

source for post Actually, this sounds not unlike the Luther Burger named after (the late) singer Luther Vandross ... seems, according to Snopes.com, that he made the burger but had no bread in the house and opted instead for using a Krispy Kreme doughnut .. a mix of salty and sweet tastes ... Does this sound: (a) temptingly different? (b) bizarre and repellant? © a bit too heavy on calories? (d) "this one scares even me!"

My square bagel weighed in at a whopping 310 calories without the butter .. it was, I must admit, a lot of bagel ... soft inside, this one was their "everything" flavor ... some seeds and good taste but not exceptional ... basically, I am stuffed.

Thomas' products article here I am about to toast one and use real butter on it .. today only ... Anyone else trying these yet?

Check this out .. scroll down a bit Spencer Steak sounds like a Hollywood actor's name, to me anyway ...

article from Businessweek Any particular tea company to which you are especially loyal?

Liz, I do very much appreciate your different and completely sensible explanations for the possible problems with Soto. It is easy to simply say that the town could not fully appreciate his work and that made him think he needed to relocate to someplace where he could receive proper appreciation for his numerous skills. It is quite another to explain some of the problems which you have mentioned clearly and explained as well. Thanks for your "fair and balanced" approach, Liz!

Maybe not so very confusing, aprilmei ... how about a look at this definition of deckle...

(bumping this topic up for spring holidays like Passover and Easter) Has anyone ever tried this product to deal with spilled wine on table linens? Winemagic

Malolactic fermentation tends to create a rounder, fuller mouthfeel in subject wines ...

That's good business ...

is the answer to your question from the article itself ...

from MSNBC Own one? Want one? Any better than what you already own? Is this list complete? Opinions desired ...

article in Nation's Restaurant News Whether you call it deckle or calotte, this is a piece of meat which needs its place in the sun, so to speak ... If you are 'into' beef and the myriad ways of cooking it, how do you handle deckle? Do you give it its proper respect? Is it a favorite of yours for its flavor and tenderness? Let's hear from you!

Speaking of Brussels, and we were doing so just this week, there is a most delectable and visually delightful thread on the pastry of Brussels right here and, if you are awaiting some beautiful pastry shop photography, just scroll down to Schneich's post ... wow! That is impressive indeed!

Jake's but definitely not all-you-can-eat! reviews on Jake's here

When the date nears, I will post it here and then we can prepare ourselves by dining with him at One Midtown. You will be told well in advance, fear not! The schedule is not on their website yet and I rather imagine that Blais will let us know as well.

I was also surprised that the picture of a double boiler was termed bain marie ... slightly only less shocking was the sticker price ... I assume a plain pan which will hold the heated water for whatever item is being cooked is pefectly adequate to the purpose. But the look of copper always gets me ...

I know that a bain marie is a large pan which contains hot water and one in which smaller pans may be set to cook food slowly. I know that it is a gentle heat which is preferred here because of care in handling delicate ingredients ... My questions: Do you need a special store-bought one?like this one for $200? Will a homemade one like a roasting pan full of hot water do as well? Which dishes do you make in your bain marie ? Cheesecake? Pot du creme? In which might the extra moisture be damaging to the finished dish?

Thanks for the clarification... say, Perlows one and all: what time exactly do you folks have lunch?? Sweet Molly Malone .. better version actually.. with a statue and background information as well .. plus the music being sung .. nice ... alive, alive, oh ...

This really reminds me of the Irish song, Molly Malone: In Dublin's fair city Where girls are so pretty Twas there that I first met Sweet Molly Malone As she wheeled her wheelbarrow Through streets broad and narrow Mussels, Cockles and mussels, alive, alive oh Alive, alive oh, alive, alive oh, Crying, Cockles and mussels, alive, alive oh listen to music and lyrics to Sweet Molly Malone here and, yes, Jason, to your cool, kosher idea of using a smoked fish for that salty smoky taste to keep everything dairy and creamy ... milchig, in Yiddish ... so, Jason, a question: is your soup not unlike cioppino or bouilliabaise?

Creamy might be tastier with the salmon but the smoked turkey shreds might overwhelm the delicate taste of the salmon ... oy, it's always something, I know ... possible option but with, you know, real heavy cream! and, since it is me, real butter ... and then there is Smoked salmon chowder which looks quite delightful ... and the bacon fat is almost negligible really in this one ...

and I am determined to prepare a kosher chowder ... probably using salmon (in place of clams or oysters) ... now must find something to replace the fatback ... and not schmaltz, I assume!

You're in the right place and I located a couple of things which are about Brussels: restaurants in Brussels for vegetarians Brussels Christmas Market with some nice photos. Everything else that came up on a search focuses on Brussel sprouts ...

article from MSNBC Has anyone tried the sandwiches at Starbuck's? If so, what was your impression? Did it take any longer than just getting a latte?

I think some of these sound positively electrifying! Would you post them on our RecipeGullet so that we can try to make them too? Thanks!!