Gifted Gourmet

from Columbia University Medical Center .. good luck on this lifesaving mission! Hope something here might help.

more information on the paw paw

Figlmueller for superb schnitzel!

Open to suggestions, huh? How about these for a start? more ideas? I have never eaten paw paws but learned a song about them: Way Down in the Paw Paw Patch ... nice tune here as well ...

That was my understanding of how it would be distributed ... in the Sunday papers...

The short answer is that I generally enjoy cooking with a Dijon mustard more frequently than the yellow mustards... I make a dijon vinaigrette which is popular, and use dijon on fish and various meats before cooking.

Related item ... source of quote

Perfect! Thanks for the wonderful poetry links, Megan!

from Slate online "The Demise of Camembert" a poem ... Anyone have a particular favorite? I know we have threads on food haiku already but couldn't resist ... a selection of food poetry including ... The inner life a breadfruit tree at dawn Pig Out, Edwardian Tea Room Supermarket Blues GLOBAL DINNER PARTY Please note: copyright issues preclude our quoting more than a line or two ...

article here Looking forward to this new publication!

the Weinerstick!! Wait, wait!! This is far too complicated for me to follow! and the glowing (forgive me but I had to use that adjective) testimonials: It's a stick, for heavens sake! what frustration is there in cooking a weinie??

They, Gawker, got it just right .. and one day, after all this nonsense bites the dust, you will see something more like her former persona emerge ... When Emeril did a scripted sit com, he failed miserably .. and it ended quickly ... some people are best as they truly are originally .. better and improved is often not an option for them ..

Thanks for a second time tonight, McAuliflower! More savoury vanilla used in these dishes right here: Slow-Cooked Chicken with Sautéed Mushrooms and Vanilla Roasted Apples with Salted Maple Cream Saffron-Vanilla Seafood Stew Vanilla-Scented Roasted Cauliflower more savoury recipes using vanilla

I have never seen a closed tuna melt for exactly the reason you gave here ... the visual impression of the cheese melting is half of my pleasure! the technical answer from Wikipedia ...

That's three votes for the old Martha and zero for the newer, improved one ... Classic with a just touch of arrogance .. that's the one I learned from ... Bree Van De Kamp (Marcia Cross) was once described, accurately, as Martha Stewart on steroids ...

Ahhh, yes, have made it often! I love the pictures that accompany this recipe! Forty clove Garlic Chicken

I have made this dish ....Lotsa Garlic Linguine and Broccoli Pasta but only once and with plain everyday linguini ... a bit too overpowering for me ...Garlicky Holy Guacamole! from Rachel Ray

It appears that more people don't care for the bodily contact offered by some people who are waitstaff in restaurants than prefer it. Perhaps a sign of the times? Or something more? ... I often disliked the touch of somene whom I didn't know over the years in restaurants but, after a number of years of living in the South, I have become more accepting of this situation. Possibly with my advancing age, I now find it reassuring ... by the time I need a walker to go out to eat, I guess I will positively be most desirous of someone's warm touch ... and in Europe, I saw nothing wrong with this at all ... it was very much enjoyed!

And I have failed to add Natalie MacLean to our eGullet members who are winners of the AFJ 2005 award ...

Fried chicken makes great leftovers! But one has to make sure that the remaining pieces are whisked rapidly into the kitchen to make sure there are leftovers! Any dish that I don't make well results in leftovers but looking at it a second time can be very depressing ...

So, Dr. Freud, is I might ask the question here, and since the drift of the thread thus far indicates, "What's bothersome to you about the touching by a waitperson?"

Classic Mark Burnett .. glitzy reality (an oxymoron if there ever was one!) .. Ultimately, I believe, or maybe just optimistically believe, that the best shot that Martha has is to be herself ... and I had no problem or issues with the "old Martha" ... she was a classic who wanted to teach others how to make food. and it was that which I always enjoyed. No tricky, faux gimmicks .. just try making a dish as she did ...

I certainly wouldn't doubt that! That said, I still think it is a topic which many have strong feelings about, both for and against ....

article from Nation's Restaurant News Let 'er rip! How do you think touching works in a restaurant setting? Positive and warm? Too familiar and annoying? Your conclusions? Slightly longer touch? When is too much really too much? or does everyone need the warmth of a touch nowadays?

source of the quoteWill America's attitude toward wine change is the question on the table ... your opinions??