Gifted Gourmet

Sauteeing Vidalia onions which are grown not far from here ... seasonal, of course, but delightful!

That is truly beautiful, Rachel! Many thanks for the lead ... Anyone else made their unique fruit containers?

On a recent trip to California, I had a peach sorbet served in a hollowed-out peach. While it was quite attractive, I could not figure out how to prepare the fruit shell which served as a container ... the frozen peach shell was not particularly tasty either but at least the sorbet made up for that. What other containers made out of hollowed-out fruits do you use to serve frozen desserts? What attractive combinations might you have tried?

Hmmm... lawyer turned chef? Does this sound familiar? see this excerpt (and more) from Steven Shaw on similar career transitions

I guess that in the final account, I like seeing what "from scratch" creative and innovative vegetarian offerings a place can offer .. thinking here particularly about the restaurant in San Francisco Greens... and, of course, Millennium Restaurant

Jennifer, I am so incredibly pleased that you have joined one of the busiest food websites around! We certainly are anxious to get your impressions in the food world and wish Gastronomic Meditations the best of luck!

Okay, enough with the praise already .. you are right about this, Dave. He will certainly get a swelled head ... goes with the purchase of the fishpants ... Question or two: If you had not spent so many years attaining your law degree and then putting it into practice, what more might you have done with those years which would have led you to the place in which you currently find yourself today (head of a huge food website and author of a new major book in the food world)? Would you have done more and more food-related things with your life in those years? Or has it worked out even better by doing the law school-and-practice thing and then finding your path here? Assuming, of course, that you are quite satisfied with the course in which you took your life and career ... and who would not envy that?

From even this brief and intriguing amuse bouche, I am led to expect even more stimulating, engaging, riveting impressions which you will be sharing of the restaurant industry! Anticipating some highly compelling reading here!

thread here on a bunch of great downtown places to eat! even more interesting links, Daniel

I would think that the rigidity of living by "tight" rules would be even more confining as an adult and that the individuals who grew up with those restrictive rules would not want to force that restriction upon their progeny ...

I would suspect quite the opposite to be true. If I had had such tight restrictions in my youth, I would opt for the most *trefah and permissable of options ...Ham and oysters and all types of shrimp .. cheeseburgers, etc. all of which I had missed in my upbringing. but I may be completely off-base in my assumptions ... * Forbidden food is called trefah

Pleasure is all mine .. I never hold myself out as an expert on such weighty matters as religion .. there are far too many resources who can say it better, more concisely, and with more authority than I possess ... Jackal, this has real potential, in the right hands ... you not game for it?

Kind of reminds me of this thread: click here Can a foodie keep Kosher?, And, what will the kids say?

Fresh Cream in Monterey is amazing! See what they are serving .... SAC AU CHOCOLAT: a molded chocolate bag filled with a mocha milkshake and topped with a dollop of whipped cream is my very favorite dessert ...

If they all are under kosher supervision and are either parve (neutral) or dairy, there should be no problem. Presumably, none would contain meat .... I have often served these for an after-dinner meeting with no problem! Bon appetit!

source of the quote

But hypocritical if no animal loses its life? Are Bacos to be damned to Hell for all eternity because they look and taste like the original product? Is "second best" okay?

If you should happen, for whatever reason, to visit a vegetarian restaurant as I occasionally do, you may have noticed that some of them seem to be heavy on "faux" foods which mimic meats (beef, even lamb!) and chicken or even fish (fake shrimp and fake lobster!). Of course, these dishes are made of tofu, gluten, and soy protein, etc. So, with that thought in mind: #1) would you order the "faux" replications or #2) simply prefer to order dishes which are not "copies" at all but original, creative vegetarian offerings? Examples which stand out in your mind?

I am so pleased that all of you were able to look over this new website and, even more, found that the similarities to what we have here at eGullet were considerable! Appreciate your feedback .. knew I wasn't crazy in loving this!

Okay, is the disparity due to the fact that one duck had a drinking problem? Will you and lambfries (whatta moniker that!!) give us some direction on this duck and his/her cirrhosis diagnosis? (gee, that actually rhymes...) I have to go with the horrific artificially fattened response ... A question on this item: does he serve the entire truffle to one person? and if so, what does Chef Hopkins charge for the item?

Perhaps the disparity is due to the much-mentioned force feeding?

Dunno about the best but we are speedy! Eleven minutes to the answer (clocked it!) .. not bad at all ...

← Does anyone else think these mushrooms resemble the Sydney, Australia, Opera House? oyster mushrooms as the architect's muse??

using the search "wine+labels" brings up these threads .. but that will take a bit of time to explore ... Aha! none other than our one and only Daniel Rogov has the answer: Stratsplace

Not sure where Food Tutor bought her spice rack but I have seen them at Target for $29.95 ... another nice website is here: Caynes Housewares and something close but now $96 is this one