Gifted Gourmet

I know, Dave, but the hipboots make the wading sloooow business.. I like the quick link you have here and am relieved that I need no antibiotic to kill the after-effects of Varmint and Dave Stew .. but could you leave out the squirrels? I am on a no rodent diet just now ...

VD Stew??? Is there an antidote? even an antibiotic??

What dishes do you know of that are named for either the hotel or restaurant they were first served in? The quick answer is the much discussed Waldorf Salad in another current thread ... Chicken Divan was the signature dish of a 1950s New York restaurant, the Divan Parisienne.... Perhaps for a specific person? Chicken tetrazzini is named for the Italian opera singer Luisa Tetrazzini (1871-1941)..... and Peach Melba after Dame Nellie Melba ...

Guess with all those substitutions, it bears little or no resemblance to classic Waldorf ... but it sure sounds good, Katie! Maybe a Sheraton Plaza instead of the Waldorf?

The bottle of Poire eau de vie that I bought last year at Bonny Doon Vineyards is still sitting here on my shelf .. my husband drank some, said it reminded him of Slivovitz, and suggested it might work well as a paint remover ... I personally plan to find a way to cook with it ... one day ...

Dunno 'bout no creeks rising but at the very least, Owen, we will expect tons of informative posts on the food of Charlotte!

Although Greenville has its share of naysayers, John Malik is seen by the locals as something particularly special in many respects and 33 Liberty is the best in town, I am told. Thanks for the background on the Disneyworld weekend cooking ...

Did a little research on the options: since it is so close to Columbia, those restaurants are no doubt the best bet for a steak .. In Fort Jackson, because it is a base, the dining options will be decidedly less formal ... congratulations on your son's graduation from Basic Training!

Well said, jsolomon, and I enjoy your analogies as well here!

article from the Independent UK Great chap, that guy!

I will continue to seek an appropriate answer but this is what I have found ...

For some odd reason, I will just bet on the fact that either they already have crispy hash browns or will shortly after reading this! Doesn't everyone in Charlotte read eG's Southeast forum?

Since I see the chef as having the "vision" for the final result produced, I can say that it is the chef who directs and ultimately is responsible for the completed dishes .. and, yes, of course, the help received for the entire prepartion is important ... but the "vision" ...

Thanks for the uplifting take on Charlotte, hazardnc! I will most definitely try the Coffee Cup when I come to visit Charlotte! but only for a truly southern breakfast, which I long for ...

At last! A resolution to the problem of leftover Halloween candy! the Boston Herald offers solutions Check out these recipes: BUTTERFINGER CRUMB CAKE GUMMI SAVERS NUT AND CRANBERRY SNACK PEPPERMINT PATTIE CAPPUCCINO BLACK & WHITE MOUSSE (Three Musketeers) SNICKERS BAR CHEESECAKE

More books have appeared from John T. Edge on frying foods, in this case, fried chicken .... article from San Diego papers on his new books

With all due respect, Larry, and deference to your personal culinary skills about which I really know nothing, aren't you setting the bar pretty low for most people? Average restaurants often offer meals I can not make at home yet I don't consider them to have terrific chefs .. or possibly even cooks ... I still expect much more of a chef than using what I can prepare being the "gold standard" ...

They are in the hawk family and, as such, are considered birds of prey: Just how a thread on baseball games and what one eats after them got to unclean and clean kosher birds is beyond me ... So, baseball fans out there, back to what would you eat after the series games? If I say "batter up" will you now immediately think of cormorant knishes??

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 . . . By the way, a common theme which ties together many of the SE media this week is a reflection individual writers have upon the recent SFA gathering in Oxford, Mississippi: Those stories are in purple here...Mayhaw Man's eGullet link here for SFA articles this week The Atlanta Journal-Constitution has a lively article on the need for a good breakfast but concedes that granola made at home may be the perfect answer: something worthy of your time to read and the recipes are here as well:* Pop, Pop, Popcorn Cereal * Fruit-Filled Granola * Crunchy Granola * Multi-Grain, Multi-Seed, Multi-Nut Granola Won Ton Cups With Whipped Cheese and Roasted Pepper which looks simple enough but interesting as an appetizer. Also of interest to those here in Atlanta: Set limits for safe, fun Halloween The Atlanta Business Chronicle is running an article on what is happening with the rapid growth of restaurants along the Atlanta Perimeter Highway (I 285): Atlanta Creative Loafing has a number of articles on local dining options by CL's writing staff: The Malaysian's the thing at multi-culti Asia Bistro BY BILL ADDISON Diminutive delights Five spots to give in to your cupcake craving BY FLORENCE BYRD Kitchen aid Cafe 458 feeds the soul and raises awareness BY CLIFF BOSTOCK Cafe Karis fills the bill for on-the-go deli fare BY CYNTHIA WONG Chef's Table Blade runner BY SUZANNE WRIGHT Midtown's Olive Bistro rises above its strip mall surroundings BY FLORENCE BYRD Kitchen Witch Crunch bunch BY KIM O'DONNEL Liquid Diet A gem of a gimlet BY TONY WARE Access Atlanta of the AJC has a mixed review of Chops, a local steakhouse : If you enjoy this type of dining and are considering Chops as an option, do continue your reading....The Birmingham News has a story on a woman who won $100,000 in a contest, the Southern Living Cookoff, with her delightful and healthy recipe for Grilled shrimp, orange and watermelon salad with peppered peanuts in a zesty citrus dressing... read the article for more details ... The Charleston (SC) Post & Courier has some excellent articles, this week being one on the wide variety of apples in the Low Country ... check it out! Articles this week include: * Taking a shine to apples * More tender than store-bought, handmade pasta best with light sauce * Red cupcakes give nod to the grotesque for Halloween * Maintain a sharp edge on knives to be safe * Tubular food newest trend to hit supermarkets The Charlotte Observer has a number of great articles worthy of your time: * Deep-fried and divided ....Conference chews over how food has shaped race relations and identity .. this is about the SFA conference in Oxford about which we have details in the Southern Food Culture Forum here on eG. * Chicken salad, more * Exacting measurements * KATHLEEN PURVIS: Secrets from the vat with a Big Easy star * Land Down Under yields a label worth its price tag .. you know about Penfold's but do read more here ... * Got a hankering for pork? We have your guide ... Charlotte Creative Loafing is this week focusing upon these articles: * Il Conto, Per Piacere An Italian neighborhood eatery in Center City by tricia childress * Back To School What's cooking in the classroom? by tricia childress * A Meal With A View Bentley's Restaurant On 27 by jana k. nordstrand * What's On The Menu? History a la carte by linda vespa * Crunch Bunch by kim o'donnel Have you ever met anyone who doesn't like apples? * Acid Trip Food falls for Chianti in a big way by taylor eason * Good Eats Our critics' guide to recommended restaurants in Charlotte Memphis Commercial Appeal articles this week include: * Proscuitto-Wrapped Salmon * Chicken culture.. more from SFA! article on the SFA weekend here * Muffins go with a cozy fall morning * Recipe books benefit charities * Old-time gingerbread hits spot for Halloween * A La Carte Fourth annual "Taste of the Town" presented by Germantown Area Chamber of Commerce * Clams need a good soak to de-sand * A rustic taste of Spain The Nashville Tennessean has a number of items worth checking out this week: * Put a cork in the cork: Screw-top bottles, boxed wine ready to replace elegant stopper * 'Eating Your Words' book good food for thought * Beef stew takes just minutes * Southern cooking a blend of black, white cultures: by staff writer Thayer Wine: The Raleigh News & Observer has as its premier article one based upon the AFA gathering in Oxford, Mississippi: United we bake: By FRED THOMPSON Thus brings to a conclusion this week's SE Forum Digest .. have a healthy, safe, and happy week and watch out for the little Hallowinkies in their costumes collecting their treats in your neighborhoods ...

have to look into the idea of adding dried cherries to the salad.. it is mentioned more and more frequently, I notice ... and then there is one Waldorf Salad which incorporates vanilla yogurt and curry powder recipe from ApplesFor Health website

New apples I have been getting recently: Jonamacs ....a cross between a Jonathan and McIntosh which combines the rich flavor of McIntosh with some of the spiciness of Jonathan apples .. incredible!

Bloviatrix would obviously know and I accept her word on it but a bit more on the birds of a feather ... So I will not make my cuckoo and swan casserole with a bat knish on top after all ...

What incredible ideas to make an old, beloved favorite dish into something altogether new! Many thanks everyone!

Does anyone here have some ideas on updating this particular delight? It is, after all, autumn and this seems perfect for the season ... I have added golden raisins and a bit of cinnamon from time to time ...

gotcha, markovitch ....