Gifted Gourmet

how about these more exotic variations? Kona Mocha Creme Brulee Thai Creme Brulee Mango Creme Brulee Lilikoi Creme Brulee Hawaiian Vintage Chocolate Creme Brulee planning to make this Bailey's Creme Brulee myself scroll down for fifty more variations!! even Creme Brulee au Parfum Saisonnier (Burnt Cream with Black Truffles) from France .. now that is quite different!

Does anyone here remember chopped salads?

A mere short hop, skip, and a jump from a tossed salad to its regal and elite cousin une salade composée “I don't altogether agree that a plain green salad ever becomes a bore - not, that is, if it's made with fresh, well-drained crisp greenstuff and a properly seasoned dressing of good-quality olive oil and a sound wine vinegar. But I do agree that all this talk about 'tossed salads' is a bore; it seems to me that a salad and its dressing are things we should take more or less for granted at a meal, like bread and salt; and not carry on about them.” Elizabeth David (1913-1992) The Spectator, 1961 I did ... and they were only lettuce, iceberg, and tomatoes, standard red, and a gloppy dressing, usually French which my father dismissed politely as "orange axle grease" ... The only thing I treat myself to nowadays which is vaguely reminiscent of those days is the "Ice berg wedge with chopped tomato bits and thick bleu cheese dressing" currently in revival ...

The autumn squash dish that I make is stuffed acorn squash .. and now that I have been finding golden acorns rather than the dark green ones, I have made this more and more frequently ... Bake squash, halved and seeded, in a large covered roasting pan with water in the bottom for an hour or so at 375 ... Prepare the filling: fresh cranberries (one bag is fine), 1/2 cup sugar, port wine, orange zest, cut up apples ... bring to a boil and simmer until thick (15-20 minutes). Fill the cooked squash with the mixture and serve warm ... Rather attractive side dish for Thanksgiving ...

Table Dancing: The Great Emancipator by Timothy C. Davis ... enjoy your reading, therese!

The NYT article on the first post of this thread says October 7th so it may well be the case. Supposedly, Herbsaint sustained only wind damage ... NewOrleansOnline

My cheap eats selections with their addresses would be something like this: Hominy Grill ... 207 Rutledge Avenue, Charleston, SC Sticky Fingers Restaurant ... 235 Meeting St, Charleston, SC Wild Wing Cafe ..... 36 N Market St, Charleston, SC Five Loaves Cafe .... 43 Cannon St, Charleston, SC Bubba Gump Shrimp Co Restaurant ... 99 S Market St, Charleston, SC Bubba Slyes Deli ... 70 1/2 Beaufain St, Charleston, SC Hyman's Seafood CO ... 213 Meeting St, Charleston, SC Liberty Cafe .... 9 Magnolia Rd, Charleston, SC

article NYT Looooooong list here ... read the link for details of many restaurants ... looking a little more normal each day ... thank goodness ...

latest news from NO Menu ... The top of this column is updated and shows: Check out this site for more ... there is a load of info on what's happening ... more in this thread from the NY Times ...

As with everything else related to Yom Kippur, recipes for ending the fast usually fall into either meat or dairy recipes ... with that in mind, what will you be making to end the long 24 hour fast associated with this holiday? We have had some threads: one topic is here and then there is this hysterically funny thread on sins to repent for here on this particular topic, but I am hoping to get some newer members, and even the older ones, to offer insights ... What will you make? I am seriously thinking of making that Killer Kugel for this event ... recipe here from the NYT

the poetry of some Japanese dish names

which I remembered vividly .. or Vivaldily ...

Capezzoli-di-Venere which are Roman chestnuts in brandied sugar ... a truffle ... and a delightful surprise!

Not questioning roasting a chicken vertically here .. only the wisdom of shelling out this amount of money for a clay roaster as shown in the first post ...

My bet here is that what Kraft will be offering won't be anything equivalent to what is in the green can at the moment. I don't think that they are comparing grated, dried up parmesan to the original Italian product from P-R region ...but I may6 be wrong ... why anyone would compare the stuff in the green can to anything boggles my mind ... My understanding was that this will be a new product, aged in a way that makes it similar to the "real deal" ... but I have no way of knowing what is being compared without reading the documents themselves on the new product aged for a few months. (Valid) comparisons must be done on equivalent items ... PassionateChefsDie: Living in the US doesn't make anyone a gourmet or not a gourmet .. that is an individual preference, not a geographical one and we are cognizant of food import laws here as well.

Except that this is made from clay and runs almost $50, how is it really preferable to other vertical roasters? One can catch juices and put vegetables around it in regular roasting pan ... they both produce succulent roast chicken, steam on the inside and roast on the outside, with less fat and your oven stays clean ... I see no reason to buy this particular product over another ...

I don't know about you folks but I fail to see this as a real problem unless one lives in a parmesan-producing region in Italy .. cheaper, more easily available, more production ... looks good for the consumer ... equivalent in taste by a tasting panel sounds promising to me ... remember that competition benefits the consumer ... Want to refute my argument?

GG's Tzimmes in Recipe Gullet

Did the amalgam of potato kugel recipes, which culminated in the finished product pictured here, make it to Recipe Gullet so we can all try yours?

Potato kugels are really all the product of a formula which you have embellished upon by sauteeing the onions and adding the carrots. I never grate the potatoes but prefer the long shreds which make it taste more potatoey ... Anyway, formula always calls for eggs, oil or schmaltz, potatoes, matzo meal or flour, onions and salt and pepper ... as you have done here, variations can make for some richer, deeper results ... hasn't changed much actually from the days in the Ukraine when Tevye and his family chowed down on this, nature's most perfect gift to the Jewish people! A blessing on your kugel, mazal tov, mazal tov, Perlows!

Your matzo balls have green flecks, Jason O'Perlow .. mine are very au naturel .. The kugel is incredible! I can't wait to hear how it actually tasted when served .. do let us know the details, please? House must smell fantastic as it cooks, no??

Sounds as if you have completed most of your meal for the holiday, Pam! Yasher koach (may your strength increase)! Just completed some more of my dishes for tomorrow: The chicken soup is made .. will be chilled tonight, defatted tomorrow morning ... Matzah balls are ready to join noodles in the soup before serving ... The carrot/apricot/apple tzimmes with Trader Joe's dried orange cranberries and andiesenji's crystallized (homemade) ginger is made and will be reheated for lunch on the first day. and, finally the table is almost set already for luncheon on the first day ... husband will be finishing all of the settings tomorrow. Round raisin challahs, honey, apples, wine will be put out for guests before lunch on Tuesday. Wishing everyone a happy, healthy, prosperous New Year ... l'shana tova .. may you be inscribed for the coming year in the Book of Life.

Tzimmes with carrots,yams,apples, dried cranberries, dried apricots Serves 6 as Side. This is a classic side dish which is often served on Jewish holidays. Since it is sweet and colorful, it adds a lot beside a meat which is basically brown in color. 4 medium sized sweet potatoes, or yams 4 carrots, cleaned and sliced thickly 4 Granny Smith apples 1/2 c of dried cranberries and golden raisins 1/2 c dried apricots, cut up 1 stick of margarine (parve) 1 c brown sugar, either light or dark 1/2 tsp cinnamon Boil the yams in salted water until still firm but tender, peel off the skins. Boil the carrots in the same fashion. Slice the Granny Smith apples as desired. Place in buttered casserole dish and throw in the cranberries, golden raisins, dried apricots. Top with margarine dabs, the brown sugar mixed with cinnamon. Cover and bake at 350 degrees for 30 minutes. Serve warm. Keywords: Jewish, Kosher, Side, Easy, Vegetables, Dinner ( RG1418 )

The answer is no. Hell no. ← Unless it is the poultry form of Waygu beef ...

they are definitely getting larger nowadays!