Gifted Gourmet

You know that if you continue to whet our members' appetites with these Southern breakfasts, Dean, we can expect an influx of Northerners sucking up our muscadines and scuppernongs and moving southward ... What the hell! Let 'em come! Your blog is a testament to why so many of us are in love with the South and the biscuits to be found here ... thank you for sharing your blog with us! We are quite impressed and it's only quite early on! I personally expect to gain several pounds as you cook and photograph your offerings for us! Suppernongs and muscadines are to be found plentifully at Callaway Gardens here in Georgia ...a terrific website for North Carolina with muscadine recipes just another reason that Varmint has chosen North Carolina as home ...

Of course and that is why his staff would "go to the mat" for him and whatever he wants .. pure and simple: the man has earned their respect the hard way. A perfectionist is someone to be admired and the food world has chosen him as one of the best because there is true respect for what he embodies. To even mention Keller and Ramsay in the same breath smacks of sacrilege.

their website seems appealing and after reading Who We Are , I am impressed with their beginnings ...

As was I! Thanks, Russ, for the insight you have shared here about Keller .. maybe he doesn't need to shout these days because his level of self awareness of his abilities has escalated significantly as he achieved his well deserved success ...

Even though I watched it intently, it is nice to read the article and learn even more ... thanks!

I was very pleased with the piece! I think CBS got Keller "just right" from all I have seen on him in the past .. Tony was, as always, very impressed with Keller and I always recall the meal he did on his show about TFL ... Bravo to CBS 60 Minutes for a job well done ... beautifully done in fact! Class will out ... forget the "imposters" who need television exposure for their histrionics ...

from the curent Hudspeth Report

Okay, okay, let's move beyond the Orchid ice cream orgasms to something more serious: a very good place to begin understanding this topic ...

that ice cream! Oh yes, oh yes!

the newest idea from Transneuronix to which you refer, Blondelle ... the main page for this

She-crab soup is just creamy and the full flavor of the crab is distinct in every spoonful .. perfectly suits my idea of how it should be prepared ... Yes, a rich, full-flavored brown gravy .. somewhat translucent ... with lots and lots of shrimp ... they don't scrimp on their shrimp dishes ... Hmmm... never scrimp on shrimp? Not a bad motto ...

To me, the shrimp and grits are the best at Hyman's Seafood Company 215 Meeting St. .... the gravy is thick and brown and delicious and the bread soaks up anything left by the grits .. I had she crab soup there that was wonderful as well ...the menu ... rereading it makes tears of joy come to my eyes even now!

Yes, Canoe is quite lovely and very romantic! The food is interesting and exceedingly well prepared. The menus are here on their website: Canoe

article from SF Gate Do you ever purchase and enjoy wines from these small producers? If so, who do you enjoy the most? Do they even advertise? Do you agree that bigger is not often better? Your opinions?

Six months, huh? Not bad but for that carpacchio and rare lamb loin plus the Veuve, it really should have lasted a bit longer ...

I once tried this recipe for beets but remembered too late that their juices "bleed" over anything in which they are used ... the general recipe: the beets are roasted, then sliced, and finally cut into heart shaped sizes with a cookie cutter and placed in a Boston lettuce salad ... they make a definite romantic statement when served in this Heart Beet Salad.

I have made this one with much success! It is sweet as well but not very sweet ... and the addition of the creamy peanut butter makes it a bit Thai ...

As the SE Forum will attest, several of us have been to 33 Liberty and concur on your conclusions of John and Amy Malik's culinary abilities! They are one of the very best things about Greenville dining .. and I thank you for your insightful review of their restaurant here at eGullet. I have never been to Soby's but my friend, who does live in town, has been less than enthusiastic about the place .. he has often said that it is sometimes good, but, at other times, very disappointing.

Did you happen to get a forwarding address?

If it is as good as it looks to be, it might be worth watching ... but the photograph? They look a lot like models ...

Thanks for the website! I really like their grid (on the left of the home page) on finding a cocktail suited to your desires ... Bols Recommended Cocktail Search ...

What a huge relief! Farewell L'Oreal! Goodbye Clinique! Adios Bloomingdales!

Atlanta Creative Loafing article on Scott Peacock, the chef

I had a "mandolin manicure" as well on my first encounter with the machine ... better the nail than a finger ... nails regenerate at least ..

Thanks for the website link, Bruce! Perhaps if I had seen these instructions, I would have had far less trepidation about using mine after the disastrous inital foray into slicing ...