Gifted Gourmet
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Posts posted by Gifted Gourmet
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In regards to my plates...
My name is Jennifer, and I'm a plate-aholic. I admit I have a secret stash of white tasting dinner plates upstairs in a guest room dresser. I am pretty much addicted to buying them in as many shapes and sizes as I can.
Everything looks wonderful on a square white glossy plate!
even simple fruit! 
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In 2004, I approached the idea of trying to do a tasting menu at home and there ensued a thoroughly interesting discussion on the concept ... eGullet thread here .. as for "do ahead"? It is virtually essential to do some of the dishes in advance, I should think ...
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Where can I get food themed photography prints?
Allposters has some excellent photo prints of food and there are tons to choose from .. all sizes, all foods, all culinary themed! Just type in the words foods or culinary to locate the prints to look over ...
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the one and only vinegar for me!
and I am not likely to find this treasure here in Atlanta ...A small company in Canada (Minus 8) is making hand-crafted wine vinegar from this style of harvesting. The Minus 8 vinegar is made from the juice of frozen grapes, hand picked at -8C or colder. While a bit pricey, the taste is amazing, and reminds us of ice wine. Finally, this item is available in a retail-sized bottle at a more consumer-friendly price. This item is very rare and worth the indulgence. -
Do any of you have photos or paintings of food hanging on your walls?
On a particularly busy cooking day in my kitchen, I often have the food itself on the walls!
With photos as professionally done as the two you are offering here, I can see why you had them framed and hung ...
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Their comment may indicate that they will be eating something beforehand and plan to snack lightly or that they are not too concerned about what you serve ... it will be interesting to hear how all this plays out .. do keep us informed, yes?When I asked about what I could get\prepare for them - they told me not to worry about it. But then, what kind of host would I be?
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In one of the other threads, Swisskaese observed that if guests are strictly orthodox, they may have a problem with your plates and utensils.
and they would be able to eat off some nice new disposables with plastic utensils if they are new ... still, be aware that cooking in your kitchen may be a consideration for them if they are on that level of observance ... unopened bags of foods bearing the U inside a circle are kosher and acceptable to most observant people ... like SuzySushi says though, you do need to ask them about what is fine and what is not ...
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one discussion on having observant Jewish guests ... and there are several on this topic ... I keep kosher as does Pam R. and we might be able to answer questions that you may have which will arise ... more links shortly to help guide you ...
This is another great thread on this topic by Pam R.
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Perhaps you have seen a mad geranium?Wait! Isn't fish meal used on plants!!!???
Seriously though, the article does bring up a number of issues related to our foods and their sources and what can be truly called organic ...
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Exactly my thinking, although, if I remember correctly, the spinal chord was the issue with BSE.
Correct .. but one can't be terribly certain that in the (rapid) processing of body parts of the chickens, some spinal tissue doesn't get mixed in with the rest ... maybe it isn't a cause for concern but it made me think and thinking of BSE always makes me, heaven should pardon me for this, 'nervous' ....
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Am I the only person who finds the idea of salmon being fed farmed chicken and other land animals a bit unsettling?
Wasn't the feeding of animal body parts one of the causes of bovine spongiform encephalopathy or Mad Cow Disease?
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Your opinion?But what makes a fish organic?That is a question troubling the Agriculture Department, which decides such things. The answer could determine whether Americans will be able to add fish to the growing list of organic foods they are buying, and whether fish farmers will be able to tap into that trend and the profits that go with it.... wild fish, whose living conditions are not controlled, are not likely to make the grade. And that has led to a lot of bafflement, since wild fish tend to swim in pristine waters and are favored by fish lovers.... it appears that only farm-raised salmon may pass muster, as may a good number of other farm-raised fish — much to the delight of fish farmers.
Is it true that the farm-raised fish may actually be the best alternative in this debate?
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But I am tempted to try the spam sushi but the blue color might make my kids burst out laughing.
and if they were older, the color might not be the only thing which would cause them to become hysterical ... another perfect recipe for a ladies' luncheon ...
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I will post my daughter's photos of her vegan Thanksgiving meal ...
photos from the cooking and feasting: pumpkin-veggie-bean stew, cranberry-citrus sauce, and Bonny Doon apple-pear brandy for dessert:
pumpkin-veggie-bean stew
cranberry citrus sauce
The completed meal ... -
I spent far too much time constructing my centerpiece last Thanksgiving .. this year I made some floral bouquets and focused upon the food ...
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what type of beans are you using. What other spices could be added besides the garlic? Thanks.
Haricots verts are very small and slender green beans ... and I sauteed the multicolored pepper strips in a little olive oil .. the garlic worked well so I am at a loss as to what other options I might use ...
So, this dish is essentially ready to be reheated for Thanksgiving dinner with a bit of olive oil, or butter if you prefer, on the stovetop and I'll add a few pignola nuts for contrast, as the recipe indicates ...
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Guess that there is no "Cheesecake of the Month" Club though? Just asking ...
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I don't think fennel and anise are the same thing,
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SAUTEED HARICOTS VERTS, RED BELL PEPPERS, AND PINE NUTS is what I am making and which is a stovetop side dish ...
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more predictions from the Perishable Pundit:
TRAVELING CUISINE
PERSONALIZED DRINKS
ALCOHOL ALTERNATIVE
WAR OF THE ROSES
TOAST!
VIRTUAL FOODS
CANDY IS DANDY
OPEN KITCHEN, LIVING LAB
PLEASE (DON'T) PASS ON THE CARBS
SPA MEETS RESTAURANT
read the article on these .. me? I am very concerned about global warming on foods in the future!
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See how well the predictions fared for food in 2006 ...
International restaurant consultants Joseph Baum & Michael Whiteman Co. have forecast major new dining trends that will impact how Americans eat in the year ahead. Chocolate gets mass-market snob appeal; snacks muscle in on upscale restaurant menus; vinaigrettes are the new dressings; watermelon is the new tomato, fat is back, and others. -
This is a big deal. Give them business so that they'll keep doing it.
Will plan accordingly .. I think that Trois will do very well here in Atlanta and their menu had some very interesting items .... this city needs this type of place for the locals as well as visitors ...
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Because I keep kosher, my pumpkin pies have been made with Coffee Rich Nondairy Creamer so that I am not serving a milk product after a turkey dinner .. while it isn't perfect, it does make life simpler ... and I add a little brandy to the creamer which makes it more festive ...
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Relax .. at least we now have our Atlanta Trader Joe's to look forward to .. they have opened two stores already with more to come ... not the same, I realize but better than what we had to choose from before ...
Eatzi's closing was a big surprise, it seems, and I thought their bakery was terrific!
AJC information coming in ...
looks like Whole Foods and Fresh Market aim to take up the slack created in this gourmet vacuum ...
Restaurant Eugene
in Southeast: Dining
Posted
I had a remarkable lunch recently at Restaurant Eugene .. some visuals:
Crispy Organic Chicken Liver on Soft Polenta, Baby Onion Marmalade, House Cured Guanciale and Aged Balsamico
Florentine Gnudi with goat cheese filling with Toasted Walnuts, Lemon and Sage
Sautéed Monkfish Tail with DOP San Marzano Tomatoes, Fennel and Black Olives
Sauteed skate wing over lentil/corn succotash
cheeses, fruits, matching port wines