Gifted Gourmet

I personally enjoy everything that I have eaten at Fresh Cream but you said that you weren't looking for extravagant ... so there is Tarpy's Roadhouse, Passionfish, Cibo (Italian), Fandango, and many many more. Because the entire area caters to locals and many tourists all year round, there are numerous choices available for dining on all levels. I imagine that your kids would enjoy places on Monterey Bay (I do!) since Greenville is so far from the ocean. Here is a webpage with numerous links which you might enjoy looking through: scenic Monterey places to dine. Have a wonderful stay there!

The top paperbacks are in terrible condition but there is a Kosher Chinese among them!

Beaten, huh? Sounds like S&M to me ... Great idea for a topic .. very wide range possible with this ... looking forward to seeing what everyone prepares .. lots of pictures as well, I'll bet! I can smell the bacon crisping already and I keep kosher ...

Finally went through my older kosher cookbooks and unearthed these ... now I will re-read them and find all kinds of almost new recipes to try! Thanks for the "zetz" Pam! The idea of healthy kosher cooking sounds like an oxymoron at first but really need not be the case at all ...

The ending of a beautiful love story for Scott Peacock and Edna Lewis ... and right before Valentine's Day ... May God rest her soul in peace for the joy she shared with her many food lovers.

Raw Green Garlic Mince and add to my salads, pound it into a paste for green-garlic aioli, use it in my salad dressings ... Cooked Green Garlic Simply poach the last 4" of the tips and dress with a mustard vinaigrette, dice and sauté the tender portions and add to an omelet, perhaps a frittata, chop and add to a stir-fry...

Thanks to all of you for bringing us into your lives to learn and share these experiences! Beautiful photographs and marvelous ideas for the foods you all chose! Watching a personal journey up close? priceless!

Matzoh Ball Gumbo : Culinary Tales of the Jewish South by Marcie Cohen Ferris is my most recent and it is more about the Southern Jews than recipes ... The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World by Linda Amster (Editor), Mimi Sheraton (Introduction) Fast & Festive Meals for the Jewish Holidays : Complete Menus, Rituals, And Party-Planning Ideas For Every Holiday Of The Year by Marlene Sorosky The Essential Book of Jewish Festival Cooking : 200 Seasonal Holiday Recipes and Their Traditionsby Phyllis Glazer, Miriyam Glazer I generally buy regular cookbooks which really don't focus on kosher foods .. I simply adapt the recipes to kosher specifications when I can ... At this moment I am upstairs in my house on my computer and can't recall the titles in my kitchen cookbook collection .. more tomorrow ...

Mid thread new question: Why are people so intimidated by chefs? Particular thinking here?

The beauty in that cinnamon bun makes up for each flake of snow that fell on your deck!

from HalfBakery.com Don't want to forget the cool collection of the AntiValentines cards ... Nothing says "I love you" quite like saturated fat and slutty lingerie is my very favorite card ...

Ah, thanks for explaining this to me! Sounds quite reasonable and, apparently, you do know a great deal about this subject!

for example?

It was well known to the Tudors as a stimulant to the system. In ‘The Garden of Health’ (1579) William Langham writes: Gerard agrees in his 1636 Herbal: He also notes that Rosemary water acts as a breath freshener. Better than a TicTac ... make thee lusty, lively, joyful ...hmmm...

Yes, blue rosemary flowers can be used in salads and as garnishes ... Roasted Italian Pepper Tomatoes uses the blossoms ... simply scroll down for the recipe.

article The Chef's MindsetHave you actually ever done this? Or do you eat, delight in the meal, and leave the restaurant, pleased and satisfied?

My old, old New York Times Cookbook and my Volumes #1 and 2 Gourmet Cookbooks ... both are still in good shape and are also old .. but I like them ... but then I, too, have grown old alongside them ...

The reservations??

Just watched a show on television on PBS wherein the chef sliced the foie gras and said that it was important to freeze the slices briefly prior to searing them. Have you ever done this? If so, what was the advantage to trying the technique?

I have bought a number of really good food items at igourmet.com and have been quite pleased! Their selection and service were both excellent and their prices are quite reasonable ... go for it and see if what you order is to your liking ... website for igourmet.com my most recent "finds" ...

We are here for you, Dave, and continue to maintain that you can surmount any obstacle with proper support (not a Maidenform ad here!)

Oh you romantic soul, you! Jason you do know how to make a woman feel special and exalted! Have a delicious day with your loving Rachel ... Note to Rachel: make reservations for your favorite place soon!

'El Bocadillo Del Diablo' When constructing this particular sandwich, I think they were planning exactly which went with which ... whatta sandwich!! (scroll down for the construction technique!)

It would be rather humorous if we all show up at our local Costco with a printout of Jason's Lounge concept and ask the manager on duty about the feasibility of creating one shortly. I swear that Costco's top management might actually want consider the possibility when enough customers press for the idea. Thanks, Jason! You should be a marketer ... you might want to patent your idea ....

It appears that they do exist. Unsure as to whether or not I would be willing to try one. The two flavors I do enjoy singularly but not together ....