Gifted Gourmet

Back to the article linked at the start of this thread : Thanks, Jinmyo, for delving deeply into the true import of this entire thread .. which was driven off course but now has resumed as it should!Is he really a "lightweight" at all? Isn't he an influence on social consciousness? Does it matter how he speaks if his heart is in the right place on some of these issues?

the article from neworleansnewschannel.com Prudhomme is truly a one of a kind man .. he has so much to offer and does it with an open hand and an outstretched arm .. and his cuisine is equally inviting and generous! Bravo, Chef, on your overflowing spirits!

A few posts in the Southeastern Forum of late have expressed dismay at the local cuisine ... in this case, Charlotte, NC, and Greenville, SC ... Is this also true of your town if you live in the southeastern part of the United States? Are you also overwhelmed by mediocrity? Or are there some truly stellar restaurants in your town that you cherish and are pleased to patronize? Is this only true of the Carolinas? Lots of questions .. do feel free to chime in ... you are among friends here ...

Richard Blais, young talented chef of Atlanta, now has left BaZzaar and will be continuing to wow locals in another venue .. to be announced .. good luck in all your endeavors, Richard!

Don't make me stop this car, children! Let's talk about the wunderkind of the BBC already ...

Excuuuuse me, guys, but wasn't the topic of this thread s'posed to be about the one and only Jamie Oliver and his relation to cooking ... Now it has become a Rock'n'Roll Trip down Memory Lane ...

Food Network ... maybe this is a change for them to more quality broadcasting? nah, a fluke ... the announcement .. ignore the mispellings ...

What no tributes on the menu selections to your beloved okra at these places??

You are correct, Mayhaw Man, and I give it due respect .. but this title was too delicious not to share with eGullet!

Cleese, with or without his Monte Python companions, had such a brilliance to his comedic efforts! I always thought he was the "brains" behind the group, although now that I think back, many of them were hysterically funny ... Look forward to this special and will TIVO it as well ...

Hazardnc, when I did the Southeast Forum Digest a few weeks ago, there was much enthusiasm for the manner in which Charlotte had finally "come of age" foodwise ... the festival Charlotte Shout seemed to be the harbinger of what was happening there: Charlotte Observer article on the festival When he said this, organizer Robert Krumbine: "People are seeing us as a completely different place. It's not just little ol' Charlotte, North Carolina, anymore" I automatically assumed that Charlotte had some fantastic dining options now ... perhaps not ... input?

That was my very quick initial reaction as well, Lexica! I could envision a glob of banana pudding being lowered into a deep fryer and coming apart without eggs to hold it together ... horrible! Deep frying the bananas first began to make more sense ...

I don't think it was actually intended as a real comparison .. it was simply a clever, witty way of saying that the lad (who came from very humble origins) is immensely popular and has talents in many areas .. also true of Elvis ... just a fun thing really ... and I think that Elie (Food Man) said it even better than I did ...

the article AIR TIMES: October 17, 2004 10:00 PM ET/PT October 18, 2004 2:00 AM ET/PT October 23, 2004 5:00 PM ET/PT October 24, 2004 4:00 PM ET/PT Now this I will most definitely watch!

Ah, yes, Lexica ... yet another reason for which I want to live in the agricultural beauty of California ... not much one can't find in the way of produce!

This is fairly straightforward but adds the step of frying the bananas first with a bit of sugar, butter, and possibly rum .. but I think all of that would detract from the creaminess the disintegrating bananas add to a banana pudding ... As for Mayhaw Man's fried pimento cheese balls , how bad could that possibly be? Roll them in bread crumbs and fry up in butter, or lard, for a crispy exterior ... crispy with creamy centers .. I like it already! both of these items are made by making more work for the cook than necessary and, in the overall scheme of things, is only another variation upon a theme ... I would opt to go with the simpler versions of banana pudding and the pimento cheese au naturel ...

Will follow your recipe for the golden beets, Squeat, and it looks delicious! I really think that the green peppercorns are pickled, whirled in a food processor, and that the "binder" might be an egg-and-oil emulsion ....

A friend who is in Los Angeles on a trip just regaled me with the menu of a dinner he had last night which contained, among other things, an appetizer which had golden candied beets and red beets ... need some ideas on how to locate the golden beets... possibly at Whole Foods? local farmers markets? and then he had a gorgeous tuna tartare with a green pickled peppercorn coulis (for lack of a more descriptive word) ... So, how do I make them? He was unsure of the "binding agent" in the green peppercorn coulis ... not mayonnaise, he vehemently proclaimed! ... What I found on golden beets is here

That was precisely my reaction as well! NPR does things with aplomb and they do know their craft, their audience .. which is why I brought this notification here where it might best be appreciated! Glad you found a lot in it to learn and enjoy ...

I have made schnitzel with boneless chicken breasts, whitemeat turkey breast, and veal.... and inevitably, there is much approval and applause! I pound the meat out with a new mallet (bought by my husband who knows this to be better than Prozac! and cheaper!), dipped the meat in an egg wash, and rolled in seasoned panko crumbs .. made by adding salt, pepper, minced garlic, chopped parsley ... and then fried in a light, tasteless oil .. like I said, a big success!

related eGullet discussion and then here is more discussion on the same topic ... No one can ever say we haven't considered this topic!

article from the Scotsman UK Seems he is quite innovative .. from his taking on the British school meals to smoking bans ....More to the cheeky lad than originally met the eye it seems .... and other notables have paid attention to him in a variety of ways. Quite a "loverly" article, if I do say so myself!

This I simply had to check out! and right you are: "me time" to the limit!

information on kangaroo meat then there is this ....

Seeger's in Atlanta isn't one which guests can get out of with a great meal for the price shown. We have pricier places here.