Gifted Gourmet

I read this somewhere: the monkey dish was the little dish that the organ grinder's monkey would hold to collect the money... hence the idea of small dishes ... makes sense to me ...

roasted red pepper soup green salad Turkey schnitzel potato kugel cranberry-port stuffed acorn squash black raspberry-apple tart in our hearts and thoughts today ... a heartfelt refuah shelemah - a full recovery to health -

CNN Money article There is a great amount of information in this article which I hope you will be able to take the time to read .. and discuss, of course ...

article in Slate For extremely interesting economic details, do read the actual article ...

At least we might be able to re-create some of this beauty and *geshmacht by buying and using the Second Avenue Deli Cookbook Not the same, I know ... I weep copious tears for the place ... * rough translation: yummy!

The Baton Rouge Advocate The rest of this article is excellent so do follow the link to read it in its entirety!

Another long lost relative appears! You must have known my (and every other Jewish kid's) grandmother ...

I'd say that it was indeed quite a success, Ronnie! I like the taste of the buckwheat with the cream and caviar and the unctuous flesh of the salmon ... didn't everyone simply rave at your culinary talent??

Avocado, I am fairly faint with the pleasure of seeing that yolk ooze sexily down ... eggasms!!

No, no, no, no! The idea is that it enhances the milk while bringing forth the subtle nuances of flavors in the Oreo ... See?

The current article which appears in New Scientist makes many interesting points on the topic of what is occuring with several species of ocean life. Deep-sea fish species decimated in a generation This article, while highly informative, is just plain frightening, to me at least.

How to Properly Dunk an Oreo Cookie even offers step-by-step tutorials for the dunking novice ... perhaps better called The Cookie Rookie??

Might this refer to Bill Lalor of the trendy Manhattan eatery, The Saloon? He was your muse? Care to tell us more?

In my particular case, it forced me into gourmet cooking which filled my every emotional need ... I became a caterer as my mother struggled with her Swanson TV Dinners ...as a child, I naturally assumed that all food came to the table in compartmentalized aluminum trays .. shocked to learn one could actually bake a cake, not simply go to a bakery to buy them ...

You are definitely my "separated at birth" twin ... exactly what happened to me! Damn .. now I have to put you in my will ... you may even get a crockpot bequest (not crackpot, mind you!)

I am thinking about buying some of that, scottie .. please give us your impressions ....

Maybe I ought to have inquired "how did you like the article?" in order to get more than one word responses ...

article from the Washington Post and you? crispy or juicy? I prefer the former ...

Cheeses (any and all) rarely get to the dish before I have a nibble or two .. and I also am fond of raw beef, but always conscious of how ill it could make me ... chocolate is another and nuts (any kind) always have to be tasted ...

Tambaqui is a Brazilian fish which lives in the Amazon River ... it is very large and meaty .. when I taught my students about fish, I bought a National Geographic videotape on unusual fish and one of them was the Tambaqui ... it leaps out of the water during high season (for the Amazon) to bite large nuts off lowhanging foliage .. and when the natives catch them and sell them, they split the fish open and count the undigested nuts .. it becomes a contest! This is such an unusual event that, even as I relate it here, I am laughing .. who knew that I would ever have the opportunity to discuss Tambaqui outside a classroom?

So, it would appear, that most of these flavors are being used consistently over time and not so very new at all .. am I misreading the article?

The New York Times on Macaroni and Cheese

Braised & glazed cippollini onions Serves 8 as Side. 20-30 cipollini onions, peeled Salt and pepper (to taste) 1 Tbsp honey 2 tsp sherry vinegar 1 cup chicken stock 1 Tbsp butter or margarine 1 cup extra virgin olive oil bring the olive oil to medium heat in your sauté pan add the peeled onions season with salt and pepper sauté until golden brown on all sides (approximately 3 to 4 minutes). drain excess oil add honey, sherry vinegar coat onions evenly add chicken stock then simmer until tender (approximately 6 to 10 minutes) when tender, add butter to onions to coat serve either alone or with an entree Keywords: Easy, Vegetables, Kosher, Dinner, Vegetarian, Side ( RG1550 )

see what all the fuss is about are my very favorites ...

article here What fish and other seafood have you added to your "dining repertoire" recently? Are you intentionally trying new species to "broaden" your knowledge? Actually cooking with new (to you)seafood items or simply trying them while dining out?