Gifted Gourmet

I think you will get some terrific ideas here but we need some information about what will be served and the location, etc. Then we can get our thought processes whirring to offer possibilities for you! You did come to the right place in choosing eGullet!

Angela, it is never too late to learn new techniques and recipes! All you need is the interest in trying! Good luck with your frittering!

one basic batter ... probably would work for many types of fritters ... and another ... this one is for fruit fritters ... No dearth of fritter batters ...

You remember The Magic Pan Creperie?? I loved that place! and I have to agree with you about the Power of Fritters!

Go Ahead, Underestimate the Power of Soup (Slate, 2002) has some interesting things to say about canned soups .. perhaps the only way to best use them is as an ingredient in some other dishes (i.e. casseroles) .. that said, I think that some of the Progresso soups and even, on occasion, Wolfgang Puck's are bearable ... I like the tomato soups made by Progresso ... chunky tomato and tomato basil (to which I add fresh, julienned basil leaves).

Fall has arrived and now it is possible to fry up something delicious and top it with all manner of interesting sauces ... fritters being high on the list of my favorite autumnal dishes ... my favorite is an apple fritter which I dust with powdered sugar ... and your favorite? I know people make fritters from fruits and vegetables and even seafood (conch) ...

I have a friend who made spaghetti squash fritters which were delicious!

That's what I'm getting! My mom is taking me to cooking school in Italy... ← Send details!

NYT article on the soups ... So, I have purchased both the Roasted Red Pepper and Tomato as well as the Butternut Golden Squash .. trying them both this week ... they do look good .. more on the soups Golden Butternut Squash Blended Red Pepper Black Bean Creamy Portobello Mushroom Roasted Red Pepper and Tomato Italian Tomato with Basil & Garlic .. good variety ...

Mauviel Professional Copper Saute Pans Mauviel Professional Copper Skillets Lussino Ice Cream Machine all of which are "big ticket items", I realize .. but the thing I would most enjoy would be a trip to eat and learn culinarily somewhere in Europe ...

May lightning strike me if I ever put anything like Brussel Sprout Soda in my mouth ... even the sound of it would, if given away for free, be something I would avoid at all costs .. (and I actually enjoy fresh brussel sprouts sauteed in a bit of butter)

but keeping that in mind, tourism is one of the top reasons for New Orleans success moneywise ... and that is why restaurants are quite significant ... which is why Mayhaw Man's comments are so vital:

I found much of the article that mirrors what we have posted here in the Louisiana forum (and other places). That said, the things R.W. Apple adds like this: really were saddening ...

article from the Times of London Does anyone here use this particular technique? If so, what are you wrapping around your fish these days? Options?

Please use a zoom lens for the close shots ...

and they are as deeply heartfelt today as they were when first extended to you both. Please know that you are in our thoughts and we appreciate your having taken the time, far too precious now, to keep us informed of your wife's progress. Much more importantly, you may have served as a warning to proceed with this type of surgery much more cautiously and slowly... they might even look at more options before getting into this type of surgery ...

This is what I remember about that: you must peel the onions and slice off the tops ... then boil for 12 to 15 minutes until just tender. You then have to drain, cool, and remove (scoop out) the centers leaving the shell intact. Chop the onion centers and reserve for the filling ...

Years ago when I made those stuffed onions, I remember that I did put some ground up Rubashkin Kosher Polish Sausage inside ... with some other ingredients which now escape me ... some of the ideas here sound quite delicious!

more Atlanta bakeries highly recommended bakery: Little European Bakery

With the crisp, chill days of autumn fast approaching, Thanksgiving feasts in the mind, I am recalling something I made many years ago but have now forgotten: what to use to stuff my onions ... I know that I could just Google this but I love "real-life" experiences to learn from ... I stuff cranberry-Port fillings into my acorn squash, love to fill vegetables with different stuffings, my turkeys with cornbread ... stuffing is a "very good thing" in accordance with the "bounties" of the season ... So, what would, have you ever, used to stuff an onion?

And now from Slate Online there comes this item: America's Waistline: The politics of fat Interesting stand on the issue of weight .. how say you all who have posted on this particular thread? (you must realize that I am simply playing Devil's advocate here ... not plugging for any particular stance on the issue of fat and health)

article here an excellent article on uni! Is eating uni your "thing"? Why do you particularly enjoy this spiny urchin of the deep? Do you buy and prepare uni at home or only indulge your uni pleasures in restaurants? Share a tasty morsel with us here?

You have just won the Kosher Food Lottery, Pam! ... wear your spandex and fress to your heart's content!

Voila! The Stuffing Cage has arrived! and to go with it? The Turkey Tent!

here is a good discussion on stuffings of all sorts ... Stuffing a.k.a. Dressing, What's perfect for Turkey Day? and a nice set of options from Goldmine ...