Gifted Gourmet

This website has a list of possible options for Charleston, WV, and some of them actually look quite inviting. For example: Aubrey's Yorkshire Pub & Eatery Blossom Deli Chilton House The Chop House French Quarter Lounge Laury's Restaurant Tarragon Room Wellington's of Scarlet Oaks all look to be the nicest of the options here and not "chainsville." And then there is the requisite Hooters, Applebees, Golden Corral, and Fat Boy's Roadhouse, as well as others of that genre ...

Half Moon Bay or if you are not too hungry and it is still early in the day, head down for about an hour on Highway 1 to Santa Cruz ... restaurants SC .. lots of great links!

the link to the Washington Post article and there is also an excerpt: from Canadian CTV News

I recall that Emeril Lagasse is of Portugese extraction and that he always says that his mother taught him to cook various Portugese dishes.

...unless the dish has bugs in it? ← see what a difference the addition of a "n" makes here? Bugs in Soy, a favorite dish of mine ... oh, and an extra "o" helps as well .. thanks, Tess, for the day's laugh!

This has links to the food writing class and the Q & A which followed, Debbie: click here

Austin Leslie's Jazz Funeral pictures from Nola.com

I am assuming that this is more about gastronomic etymology than other food/menu pet peeves, no?

Thanks for the great offers of help in locating these British sweets! Looking forward to putting them to the actual taste test!

all these salads are PMS, no? Pre-mesclun salads ...

Not sure whether you meant "make the fast" or "break the fast" here, jackal ... Remember this article: from this website on how to fast easily?

the clone for this dressing mix in a packet .. scroll down ...

Cheerwine ice cream recipe is here Enjoy!

Aaaah, yes, but what a sweet, succulent demise! Couldya pass another maybe one more dollop of whipped cream?

one thread on burnout one more thread on food fatigue Not an uncommon feeling, to which both threads will clearly attest ... when this happens, one simply requires a culinary muse to fan the flame of an old ember, so to speak ... for me, it is watching some of the PBS cooking shows or reading something new in the culinary field ... or reading some of Jennifer Iannolo's Gastronomic Meditations .. that works for me ..

article from the Wall Street Journal (free online edition) This is most definitely good, good news! Read the full article to find out about Bacco's grilled redfish ...

Thanks for mentioning this, ditsydine! Went a-Googling and found a recipe for Cheerwine ice cream which I will definitely make next summer when it gets hot! Thanks!

from The Boston Phoenix from WombaniaSo, I guess that I really need to order them to satisfy my curiosity ...

several recipes here: especially that for BAKED ARTICHOKE CASSEROLE ... the gutsy gourmet recipes look great!: this is one I have made ... very classy! the one for ARTICHOKE AND GOAT CHEESE thread here on artichoke preparations ...

Berlin restaurants and following the links provided will give you a very beginning place to start ... excellent links from Fodor

Halloween soda from Jones Soda ... the same folks who brought us Christmas soda in the form of Turkey and Gravy ... So how does this clever, or even cutesy, stuff actually taste?

No, no, no! I put in a lot of "or's" to show that I am still making decisions and paring down the results ... and when one has a number of guests and family who arrive hungry from the fast, something better be on that table ...

some recipes which look perfect for breaking one's fast ... comforting and simple ... Cheese Blintzes with Three-Berry Compote or Pear and Ricotta Blintzes with Spiced Maple-Butter Sauce Salmon, Dill, and Cream Cheese Spread or Smoked Salmon Butter on bagels Smoked Salmon and Basil Rolls with Crème Fraîche or Spinach, Red Pepper, and Feta Quiche Ashkenazic Sour Cream Coffee Cake (Smeteneh Kuchen) would be my choices among those listed ...

Gelatin is derived from the bones and other tissue from animals or fish, and is used in a number of applications. It forms the basis of marshmallows and gelatin desserts and into yogurt and ice cream. There are kosher marshmallows which are usually available in the spring around Passover. Various brands available.

article here on this item If you have tried them and found them delightful, which brand did you eat? What were your impressions? Have any of you found them in the United States? I am really anxious to try them!