Gifted Gourmet

I must agree wholeheartedly that eGullet discussions energize me to try to reinvigorate my meal preparations .. and going to a farmer's market or a Whole Foods also makes me challenge myself ... There was a time, long ago sadly, that Food Network got me up and busy trying new things .... but no longer ...

If you will scroll up this thread to my post on Islamorada dining, then simply click on the links, I know you will enjoy the wide variety of places described there ... take a look!

The menu alone makes me want to revisit Orlando soon! Tony, what items did you order? Or did you simply try the entire menu in your enthusiasm?

How do you deal with the chronically late dinner guest when you dine out? There are some members of my immediate family who are habitually late for meals and, because they are relatives, I can't simply dispose of them, much as I often entertain that idea (legally dispose here! ) I have lied to them about the time when we'll be eating ... like 15 minutes earlier than the actual time of the reservation ... over time they "caught on" ... Even Dr. Phil, of Oprah fame, has frequently commented that showing up late is a sign of arrogance and lack of respect for the people meeting you ... Should I simply take the table and a drink while I wait? Not necessarily in that order ... What would you choose to do? Options, any and all, gratefully received!!

When one cooks either for one's livelihood as a chef, or even at home for the family, how is it possible to maintain the liveliness, the elation, the pleasure, in one's cooking day after day? Does the repetitiveness eventually lead to a certain numbing of performance? As a chef, when you make your own signature dish for the 400th time, does the pleasure drift ever so slightly? After all, your customer is no doubt tasting it for the very first time in all probability ... Perhaps the concept of seasonal cooking offers one possible answer ... What is your "secret" for maintaining exuberance in your cooking?

I have made the Food Maven's (Arthur Schwartz) matzo balls with seltzer, and with much success: click here and scroll down for his recipe & rationale

Gifted Gourmet's Guide for the Perplexed (with appropriate apologies for the borrowing of the title to Maimonides!) comes this thread full of great matzo ball sechel (wisdom): Everything known to man/woman about the matzo ball as for sharing the origins of Eastern Europe, didn't we all? or many of us? My mother never made a matzo ball and yet I taught myself Jewish cookery from day #1 of my marriage ... and became a kosher caterer, albeit briefly ...

peut-être celui-ci? LA TARTIFLETTE SAVOYARDE

In the Atlanta Journal-Constitution Dining Guide, Meredith Ford mentions New and Notable Restaurants opening here .. check it out! As an Atlantan, I am pleased to pieces with these new options to our growing dining scene!

Here you will find the collection of digests for a number of media which are located in the Southeastern states. This week's Southeast Forum Digest includes, in alphabetical order, by city . . . The Atlanta Journal-Constitution features two articles of great interest: Basically Braising by Kathleen Purvis, whom we know as the Food Editor of the Charlotte Observer: Recipes this week include Chile-Flavored Braised Halibut Slow Cooker Pot Roast With Vegetables World's Best Braised Green Cabbage Moroccan Chicken With Green Olives and Preserved Lemons The other article is on the former Food Critic of the Journal-Constitution, John Kessler and explains more fully why he is assuming even more roles in food writing: Atlanta Creative Loafing has a number of excellent articles on local food this week: * Sweet submission Haven't been to Midtown's Spice lately? In the hands of venerable chef Paul Albrecht, it's worth revisiting BY BILL ADDISON * You Have Some Gall Seeking succor at Grady's, plus feedback on Sundown's sea change BY CLIFF BOSTOCK * Not Too Caliente Salsa Havana's food and service miss the beat BY CYNTHIA WONG * Light Bright BY SUZANNE WRIGHT * Comfort of Curry BY KIM O'DONNEL * Food Book Review British Soul Food BY BILL ADDISON The Charlotte Observer has several items which you may enjoy: One of which is Brown, yellow or white: Sugar's all sweet by KATHLEEN PURVIS and be sure to check this out with Kathleen discussing cooking with different sugars: audio on cooking with sugars Recipes include: MALTOSE GLAZED CHICKEN WINGS ROLLED SUGAR COOKIES CREME BRULEE BASIC PECAN PIE Yet another of Kathleen's articles is also here this week:Manhattan in March suits me fine Charlotte Creative Loafing offers readers an array of good reading: * A View To A Thrill Food and ambience are the tops at sky-high restaurant * Deli Delight Eatery offers authentic choices, large portions by jana k. nordstrand * The Irish In Us Pubs for St. Paddy's Day by Tricia Childress who reviews the local St. Patrick's Day options: * Comfort of Curry by kim o'donnel * Feed Me The Money: Food as a major investment by linda vespa * Drive Yourself To Drink Southeast food & wine fests that are worth the trip compiled by taylor eason Memphis Commercial Appeal articles this week include: * Mushrooms stuffed with cottage cheese, spinach, garlic and bacon * Seared scallops star as signature dish at Blue Fish * Caminos de Michoacan review * Rising through the ranks * Thistle has a big heart beneath thorns, 'choke' * Pastry, meatless corn dog will fool those fickle kids The Nashville Tennessean has as their main article Hippity-hoppity, Easter's on its way by columnist Thayer Wine: Other articles this week include: • What does this winner put in his Crock-Pot? Ribs • Real men do quiche • Bogged down? Let Internet service save your dinner • L'Ete du Vin pledges more to charity The St. Petersburg Times brings several articles on Miami dining: * Miami's new accent by CHRIS SHERMAN, Times Food Critic: * Miami restaurants: a tasty sampler * Nuevo Latino is still cookin' The Raleigh News & Observer this week dishes up a variety of topics which I found most interesting: * Batter's up for winning cobbler * Get a handle on your salt * Celebrate St. Patrick's Day with a real champ By JAN CURRY Oh yes, the recipe is included but you must first register ...*Babette's bruschetta Have a wonderful St. Patrick's Day and enjoy the warmth of the March sun and the change of seasons!

article from Asahi Shimbun Validity of this statement? Extreme reaction by the government officials making the claim? Too much food being discarded a reality? Your feedback please ...

This is an older thread but when I read this item, it brought it all back to me: Wyoming Considers Banning Facial Piercings In Restaurants Tongue rings??scroll down to read about Subway's policy ...

My shipment of this wine has just arrived! Thanks, Bloviatrix! Want to drink it with tonight's dinner but tuna sandwiches and soup don't need a good red wine like this: TERRAS DE BELMONTE RED 03

Total Wine Essex Green website pickup wines in West Orange

Please check out this from last year: Katie Loeb's Wine for Passover article It is full of great advice on Kosher for Passover wines as well as pairings and recipes!

At Cannes, a Sip Of Globalism's Bitter Juice from the Washington Post

I have made this recipe with much success and the fresh peas are perfect: English Peas and Linguini or, if you like the simplicity of a recipe for the peas themselves: there is this from Recipezaar or a lovely risotto from Napa Whichever you choose, enjoy the first signs of spring!

Another name for monkfish liver is ankimo a pictorial on one method of preparation as for pate? that I never found ... but I read that it is in the Nobu Cookbook ...

article from Restaurant Edge This has become an increasingly annoying issue for many who hate waiting for available tables in restaurants ... What annoys you about the wait? How long is reasonable to wait for your table? Does the order in which people are seated seem unfair to you? Ever decide to try to call ahead? At what point do you simply leave and go somewhere else to eat?

the article from Slate Online article hereHas anyone either seen this, which has yet to open in the US, or read anything about it? Has globalisation actually done what this film implies to the wine world? The review raises interesting questions and even discusses Robert Parker, among others ... a good read for today ...

I could not agree with you more, mnebergall, on the good fortune we Atlantans have had in finding Michael Tuohy in our midst! He has brought the taste of California to the southeast and we have enjoyed his contributions enormously! I personally have enjoyed many an excellent meal and marveled at his cheese offerings as well. For more from Bill Addison of Creative Loafing Atlanta, click here ...... and here.

Where did you order your bottle from, schneich?? I think it made the fruits look fantastic!

Had to find out more on "peelzymes" and came across this which was most helpful: scroll down on the Novozymes.com page... right sideThe fruit in your pictures looks beautiful ... pith-free and rind-free

Yes bored with the same old things .. but also yes because we know so much more about food and have learned about trying new things ... foodies one and all! Better options in ingredients, Food Television on many channels, websites with cool ideas, more willing to take a risk and try different things, you name it .. plus the biggie: we are more creative than other previous generations ... all of the above ... Bubbe didn't make her matzo balls with chipotles and her chopped liver was never anything like seared foie gras with truffles ...

and we look forward, dare I say 'hungrily', to your report on your culinary findings in that area! Have a great time and let us hear what the best and worst of the area turn out to be!