Gifted Gourmet

article here Read this before you eat any fruits and vegetables again! full data set ... now I am really beginning to feel nauseous ...

the article in Slate Magazine Please do read the article (circa 2002, as if it mattered on the topic) for some humorous yet interesting comments on spitting during a wine tasting ... When you go to a wine tasting, do you spit or swallow? Daniel Rogov: can you weigh in on this matter as a distinguished wine critic?

My parents were having a fight but it was dinnertime and I was 14 and was exceedingly hungry so I made hot dogs for the family (to calm them down, I now assume) ...

No trip to Asheville would be complete without a trip to Chocolate Fetish downtown ... not to be missed truffles of all sorts!

you may find something useful here ... and then there is this with some recipes

Still very pleased with grating ginger, among other things, on my superb microplaner ...

Okay, okay... I went to the grocery and bought this item .. didn't chill it yet, but from my inital quick taste, it was pretty good actually .. will see what it is like with chilling tonight ...

the Prix Fixe dinner I had at Gabrielle's was exceptional! breakfast at Tupelo Honey Cafe which you won't soon forget Zambra: great meals and exceptional tapas The Marketplace downtown Asheville Rezaz for upscale Mediterranean dinners overview of Asheville dining options This city is made for marvelous, creative dining .. and my experience at the Grove Park Inn for dinner was awful .. very disappointing ...

Beat the cream with an electric mixer at high speed until it starts to thicken, about 1 minute. While still beating, pour the gelatin mixture into the cream in a very thin stream. So after it is already semi-whipped is my answer ...

The pigs in these wonderful entries are far too sweet, warm and cuddly to even consider cooking and eating* ... only this one is impersonal enough to devour ... *kinda like eating Wilbur in Charlotte's Web

lots of ideas on this topic

As a bonafide skeptic, I'll believe it when I actually taste it ...

One of my favorites is Fresh Cream .. ...you won't regret a forkful! and the reknowned Bouchee ...

Do yourself a huge favor and check out the recommendations in this exceptional thread on chefs' knives I personally am using a 7.5 inch Santoku by Daniel Boulud which I love! The weight is wonderful for me ...

website shows only Canadian locations

Yes! to "worth it?" No! to "stuffy" No tie really required ... Meal is divine ... Will tell you that Peninsula made my trip to Charleston truly memorable ... Posts in the SE Forum for detailed info and impressions .. click here specifically, Peninsula Grill discussion

While I would love to think that our tastes for the unique food experience have sufficiently evolved nowadays, perhaps the novelty factor of this blend of two unusual flavors would whet peoples' appetites ... or they, the marketers, might just opt for a general, none-too-specific term like "Soup a la Bacchanalia" which would confound but entice buyers ...

from Mount Airy, North Carolina

I do, nauseous ...

An adoring fan of lychees, I once came upon this page: you just knew there were a couple of recipes, no? Chinese Lychee Chicken Honey Mustard Chicken with Lychee Puree Lychee & Carambola Chicken Breasts Lychee & Thyme Grilled Tuna Lychee Chicken Lychee Chicken Oriental Lychee Fish Lychee Glazed Roast Chicken Lychee Lasagna Lychee Marinated Chicken w/Sweet Ginger Mustard Lychee Marinated Pineapple Steak Kebabs .... and that is merely a fraction of the entrees .. there are a bazillion more ... enjoy! Yeah, lychee lasagna, just like Granma's old country recipe, no doubt ...

If it was really that good, we may see it again under another name ... and, by now, their marketing skills have no doubt improved ...

the article Sound like something you might find interesting? Which premium soups might you wish they would add to this Gold Label line?

These would be my recommendations (therese is also right on her choices): Last updated: Monday, June 6th, 2005 wild alaskan king salmon tartare, shallots, herbs, lemon, meyer lemon oil, micro greens or crisp gulf soft-shell crab, arugula-piquillo pepper salad, sweet corn sauce wood grilled hudson valley quail, arugula & sun dried tomato salad, fig balsamic vinaigrette or wood oven baked georgia white shrimp, garlic, sherry vinegar, pimenton picante, chile oil wood grilled house dry aged painted hills ribeye, assorted potatoes, assorted mushroom ragout or wood grilled whole carolina mountain rainbow trout, corn-sun dried tomato-chanterelle mushroom ragout

Because the top appetizer for many blue cheese enthusiasts is currently homemade potato chips with a melting Maytag blue cheese topping, these would actually be quite a disappointment ...

Blue Cheese Bistro Chips Pommes Gaufrettes