Gifted Gourmet

Grits? Have we got grits! here and here ... and, of course, right here! Fresser is our local Diva du Gritz!

We have a number of excellent dining threads here on all types of places to enjoy your Nashville stay ... discussion #1 Chef Sean Brock of Capitol Grille, Nashville, highly innovative Southern fine dining this article sold me! discussion #2 Nashville - Classic Southern Cuisine, Above and beyond Meat and Three? discussion #3 Need Your Help for Nashville, escapes from Opryland discussion #4 Nashville 2005 Best of City Search discussion #5 Visiting Nashville, Good and (Reasonable)

article from Slate online Did you ever have a dream of opening a food establishment, either large or small? Ever actually take steps to give it a try? What happened? Did the dream materialize or was it finally just a mere fantasy which you had to discard? Ever have a "Hercule" in your culinary life?

I don't know anything about the oil here, Klary, but you did send me to find out more about oliebollen ... and, in case anyone else finds it as interesting as I do, check out this webpage on these treats! webpage for oliebollen

Either in Englewood, NJ or Ein-Hod Artist Colony?

"Couple in a Sardine Can" was cast in bronze by Benjamin Levy, a sculptor in Tel Aviv ... more on Levy and some other of his startling pieces!

When I do this dish, I use chicken stock but do try it with your beef stock! 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. Enjoy them! I do!

Not really .. bready block of compressed potato... potato nik as described by Jim Leff is: sourceThe Recipe!

Mark Bittman on "potato nik" of his grandmother The article has a video as well on Potato Nik ...

article from the Washington Post Lots of cool recipes in this article ...photo gallery of these colorful cocktails .. click on the right for a panoply of cool options ... I like the Poinsettia Fizz .... Actually, they all sound delightful! What do you add to your champagne to make it even more festive?

Everyone's Pichet Ong's pate choux came out so neat and brown and round ... mine, of course, was more free form and all over the place (like it even matters!): and the creme patissiere had not set up properly ... but no one even looked .. just dug in and they disappeared instantaneously ... And I had forgotten about Tater Tots until Jason started rhapsodizing about them and I had to buy a few bags to see why he raved about them .... soon I remembered .. and put on even more excess poundage Fair to say that eGullet can be dangerous to one's health?

Gifted Gourmet's quick translation for the reader for the term "bashert": Part of Speech: noun Etymology: Yiddish for "fate, destiny" Definition: One's predestined soul mate ... One's spouse.... An individual who is a good fit or good match. It should only happen to you, dear readers of Michelle and David's blog! Metsuyon! (excellent!)

sitting there for seven whole months? Cognac?? Not in my house!

Whoa! Just a minute, Matt! Just because the article said

Fret not but do read this: information on storing liquor in lead crystal decanters

Two per person, huh? You must be kidding! And by now you might want to mortgage your house to pick up more sour cream and caviar!

I have the distinct feeling that 30 blini may not be enough! They go quickly and one can always have some in the freezer just in case ... my grandmother always had a freezerful of stuff called "just in case" ...

Michelle and Pam, may I jump in here and explain a word which has appeared in a couple of Pam's posts? Namely, ta'am: source of this quote

One of my favorites is this one, Ronnie: from Cooks Recipes.com and it makes about 30 .. so incredibly good with smoked salmon and sour cream with fresh chives ... or even a caviar for decoration! a slightly different recipe for blinis

Cheap beer and cheap cigars are probably the most offensive ... try to shell out more to smell more refined ... as for scientific experimentation? You can do experiments soused but the results are often skewed badly (note the proper spelling is skewed ....)

like the yeast in beer ....Mayo Clinic website Does this help provide some sort of an answer to your question?

You really will learn a great deal when you read the eGCI course on braising and then you won't want to miss the exceptionally interesting thread on braising as well ... after this, you will never buy a braising cookbook!

The tines are the easiest for me .. it is the handle which has ornate designs on it that takes me so long ...

Not to my knowledge is there a product to put into one's dishwasher to remove tarnish to silver. I still feel I must use a silver polish and rub until the silver shines. And that foul smelling TARN-X is awful for me and for the silver itself .... you might want to read this

Chag Sameach, Tapenade and Michelle! I am so thrilled to see your blog is up and running and perfect for Hanukkah! Having been to Israel and having participated in my daughter's bat mitzvah atop Masada, I can really feel the excitement of Israel as I look over your photographs and text ... look forward to more from you both.