Gifted Gourmet

Wegman's? There was a long discussion on it on eGullet ...right here

This is something I will try this evening .. it certainly sounds delicious prepared in this way ...

Jacobs Farm Coosemans is yet another option and they ship everywhere ...

What wine goes with (his) Jello pudding pops?

The link explains more .. but only slightly ... Here is another bit of information: edining's version ... and a discussion between, I believe, chefs on Chef 2 Chef's forum ...discussion and then there is this from Recipezaar and, finally, one more variation on this theme: this recipe freezes well

I must admit, Shaya, that I very much like your risotto dish made with endives and will consider using them in this manner .. How about stuffing the raw leaves? seems I saw this done somewhere ... very pretty ...

Pepin is only one source on freezing pates ... there are other opinions as well ...if you do decide to freeze it however, don't add hard boiled eggs .. they get rubbery ... and if you do freeze, the fat in it may help keep it in good shape upon thawing .. wrap tightly so that the pate doesn't pick up other smells ... and remember to scrape the gray from the top layer when serving it ...

I bought a number of these gorgeous leaves and wanted to know what to do with them short of simply adding them to a salad ... some advise that cooking them dulls the colors .. but others say quite the opposite ... have you had any experience with these beautiful endives?

Jacques Pepin on freezing pate ... .. I personally prefer not to freeze pate lest it become grainy upon thawing ...

With you on your sentiments here, doc ...required reading

Might this one work out for you: coconut syrup recipe definitely not a clear syrup though ... another version in this recipe

No one would call this stuff "health food" but ... sure looks good to me!

This has some links for fine dining in Nashville: Restaurants in Nashville Capitol Grille would be my recommendation ... reviews of Watermark Mad Platter reviews

Okay, Michelle, here is the updated Shabbat meal ... The fruit ... The chicken schnitzel The turkey breast ready for the oven with its smoked paprika coating The roses for Shabbat which my husband brings home every week without fail ...

So far this morning, one might conclude that I am (almost) now a vegetarian .. not so! Have yet to saute the chicken for schnitzel ... Polish sausage (Rubashkin) in a mushroom barley soup fruited baby carrots in honey wine sauce: apricots, cranberries, orange zest,big California raisins ... Roasted aspargus with sea salt .. zucchini sauteed in olive oil, sea salt,garlic, tomato sauce Will add some fettucini and olives to this zucchini dish later ... mixed greens dinner salad with red endives, wine vinaigrette while my cooking may not be improving, my photographs are looking somewhat better .. at least to me ... now ... dessert looks like it may be the new blood oranges and blueberries that I bought yesterday .. husband will chime in (whining) "where are the baked goods you always make for Shabbat?" .. he says that this mitzvah, baked goods, is in the Torah .. I have yet to locate it though ... Shabbat shalom everyone!

Well, close enough anyway ... Apparently AGFerrari has some very nice imported Italian products ... Pleased with your "discovery"!

This is the vinegar which David Rosengarten recommended on NPR's Splendid Table from www.agferrari.com in San Francisco: Aceto di Vino Prosecco... Prosecco sparkling white wine vinegar The program was aired September 10, 2002 ... here is the recording .. from NPR ... Real Player .. he tells about the vinegar 5 minutes and 11 seconds into the tape ... .. you can tell that I listened well ....

Rosengarten: source of this informationupdate momentarily ... listening to Rosengarten on NPR ...

I got a subscrition as a gift from my daughter who knows of my love for food writing and I have a small shelf just for those copies on my desk .. it is great stuff, Carrot Top!

ahem .... Back to that raw cheesecake question, where this all began: isn't it true that one can't freeze uncooked cream cheese without it turning into pieces when defrosted? That has been my experience ... and if I freeze cheesecake, it is only after baking ... at all helpful, jsolomon?

the edible art of Sarah Bishop looks interesting enough to hang in one's kitchen ... colorful and whimsical ...

a few more forgotten oldies ... source of this quote

Nerds, Fun Dip, Pop Rocks, Ring Pops and Charleston Chews... but who ate candy then?

I have to agree with you when you say I still don't see how Atlanta cannot be a serious food city. This city, and I have lived here and observed it over some 30 years, is surely a repository of individuals with both the money and interest in fine food to encourage and support such culinary creativity. There are some very good, creative places to eat here, like Restaurant Eugene, but they are few and far between ... and many of us are familiar with the talents of Chef Richard Blais whose work brought many gourmands great pleasure ... and Bacchanalia isn't too far off the mark either ... they do exist but there should be many more given the population of this city.

Ah yes, a bit of pickled pork Googling does the soul good! Pleased to be of service, ma'm! You will tell us how the finished result tasted, no?