Gifted Gourmet

Thanks for this, Matt, but I am so simple that I could never read through all of the in-depth information before hunger overtakes me ... one hot photograph can make me completely crazy enough to try the recipe immediately!

Another variation using another form of alcohol is this southwestern variation ... mix of lemon and lime zest, a touch of cilantro, crushed coriander, crushed, dried habanero, and a sprinkling of tequila along with the sugar-salt mixture.

Go for it! I use the old fashioned fresh dill and vodka prep on mine ... but some use cognac and brown sugar .. and some even make a salmon "pastrami" which is remarkable! A bazillion variations and all on the same theme. marvelous thread on salmon "pastrami"

No, it is fresh and never frozen. I inquired about this .. but sometimes I freeze the salmon briefly at home to kill any tiny microscopic "friends" living in the salmon flesh. I like the Costco salmon because it is skinless and boneless ...

And how about a few guys who have a number of beers and the volume of their conversation ratchets upward? Many of our local Georgia Good Old Boys can be heard all over a dining room when they are "juiced." Not always fastidious in their references to various topics ... Not solely the purview of the female sex.

I only use Costco salmon and buy several slabs at a time. It is, as noted here, much better to cure at home than to purchase ready made. a highly interesting thread on gravlax

PatrickS really got to me, big time, with this photograph of the shell of his choux pastry cream puff: pictured here and I am making these with crème pâtissière for my guests on Sunday evening's Hanukkah candle lighting. The last time I made cream puffs was in the 80's for an open house. My husband's rotund cousin who loves gourmet cooking, came in early and proceeded to devour the entire tray of cream puffs, leaving nothing for the later-arriving company. After that horror, I refused to attempt these again .. until now! Thanks for the photo, Patrick!

The online information is almost overwhelming when one uses the search term "world food history" ... one example came up from Yahoo which has a number of links:here .... but from there on out, it is simply a matter of sifting out the best and bookmarking the stuff which one considers reliable and useful.

So, disbeliever that I am, I checked out the website in the article, EdibleGold.com and found that the prices were higher for the silver than the gold ... tonight's menu at my house? Golden meatloaf with silver studded mashed potatoes ... Goes well with that Ruby Red Cocktail mentioned here, don't you think? Jewels for the Jaded?

Have you ever read something here at eGullet, and then perhaps seen a photograph of a single dish, and been impelled to make that yourself? What was it that made you do so? Why was it so damned attractive and what was the allure? The ingredients? The preparation? Did the picture arouse and inflame your culinary passions? Those photographs really make the case for me ...

With the ground covered with snow, I am assuming that you're feeding them .. and the dog can be trained to avoid their "gifts" I rather imagine. Okay, here's the question: would you consider having one of these birds as a meal? They are, after all wild and roaming, looking for food to eat.

Doc, I really like these photographs! and knowing that Wild Turkey isn't just another bourbon but a bird with attractive plumage who goes nicely with cranberry sauce ...

This is not about Gordon Ramsay, BTW ... not at all article from the Independent UK When you look down into your plate of spaghetti with meatballs, do you pause to consider who is in that meatball? I must honestly admit that I forget that what I am eating had a life ... Think about the life of that bird as you request either light or dark meat at a holiday meal? That bacon on your breakfast plate? Interesting article though ...

Dongguan full article here now!

While it wasn't terrifically different from some of their other offerings, the Platinum Collection is rather good .. simply not unique ...

thread here on the DeKalb Farmer's Market and I must agree with you that it is a wonderful place!

article here Recipe in the article ... aside from the ruby itself, does this cocktail sound interesting from the recipe?

With apologies to old Blue Eyes: What a blog this has been, What a rare mood I'm in, Why it's almost like being in love ... For this beautiful blog, Jamie, my deepest gratitude ... for giving me a new view of another part of this continent, I thank you .. for enlarging my understanding of how food can play a major part in one's life, I am in your debt (do not attempt, however, to collect!). I think it only appropriate to mention that, heretofore, I had little understanding of how the tasting of food could correlate to oral sex, but wonder of wonder, miracle of miracles (thanks here to Sheldon Harnick for those lyrics), my eyes are now open wide! C'est magnifique, Mr. Maw, in all respects! (when, exactly, does my free subscription to Vancouver Magazine begin?)

I have made this elegant potato dish and used the star tip with amazingly beautiful results... Duchesse Potatoes and with the butter and cream, they fairly brim with flavor! I am never allowed to bring a mushroom into my home under penalty of divorce and/or beheading .. Neither my husband nor my daughter can be in the room with a "fungus" ...

In 2006, I will: eat more things which bring me pleasure and tickle my senses. I will: make something with yeast, an item which causes me to cringe in sheer panic. I am, of course, a yeastophobe (too hot water? I killed it! Help! Too cold? I killed it! Aaaaggghhh!) I will find: some recipes to actually attempt in my 128 cookbooks on my counter. I will learn: to try foods I have heretofore avoided like the plague: okra, eggplant (too gooey), octopus (too chewy). I will teach: someone who does not appreciate good cuisine to try things and enjoy the results. I will read: more erudite culinary periodicals which aim higher than the merely mundane and simplistic. This is the year I will: try to live my life more like Jamie Maw, my role model in all things, except for his women who have divine decolletage (check out his marvelous blog). I will taste: and savor the finer victuals and viands offered by my city. I will use: all of my senses in creating new dishes for my guests. I will give: more time and money to those who need it desperately. I want to: live my life in an admirable fashion, but not too admirable ... We: should try to educate those with a true desire to learn from our experiences. My kid: will continue to eat her vegetarian foods while I attempt to demonstrate more enthusiasm for her cuisine.

Even though I don't live in New York and don't know John, I can wish you both well and welcome you as eGullet Specialists! To Megan, with whom I share a love of food and writing, I am so incredibly pleased for you and anxious to read whatever you offer!

update on Chicago and foie gras ... 12/13/05

That was my initial reaction as well!

Thanks, Jamie for the tip .. and actually, the whole thing! I will see if there is a schmaltz cedar jelly knockoff for Hanukkah ... aha, a recipe ... and, should I smell like my cedar closet, at least I will remain moth-free ... source

article here When you were a student, did you consume large amounts of Coca Cola products? Can you envision colleges without Coke to accompany pizza, hot dogs, burgers, etc.? This is shocking and I live in Atlanta, which boasts of the national Coca Cola headquarters ...