Gifted Gourmet

Fresser, you are in luck with this particular request! Check out this thread on fried green tomatoes and look at some of the recipes embedded therein ... enjoy your reading! Particularly, look at andiesenji's recipes and hints .. she has the very best ideas I have seen anywhere! right here!

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 focuses this week upon hot, fresh and fragrant, artisan breads from groceries .. par-baked, as the article explains. This is an article which I found to be extremely interesting ... and the recipes section was equally noteworthy this week:Savory Sausage and Mushroom Bread Pudding Bread Pudding With Bourbon Sauce Asparagus Pudding With Ricotta Fondue the Swiss Way Ribollita Sort-of Frisée Lardon Access Atlanta of the AJC has the story of the year in its selection of the Top 50 Atlanta Restaurants .... and between the two critics, it was often not an easy ride! Fall 2004 Dining Guide • Introduction • John Kessler's Picks • Meredith Ford's Picks • Top 5: 1 menu, 2 orders • Best Bets: Our top 50 • Notable newcomers • Using these restaurant listings For the moment, I'll retreat and let you savor the list, note the changes, and make your plans for a superb list of local choices! Enjoy yourselves! Atlanta Creative Loafing has a piece on seafood restaurants in Atlanta, a choice near and dear to my heart! The Birmingham News (Alabama) is focused upon that old favorite, eggs ... The Charleston (SC) Post & Courier is running a long article covering local food contests and an interesting read on making trifles: ... all sorts of recipes: lemon, tiramisu, strawberry, punchbowl trifles .. you will swoon! I know I did! The Charlotte Observer offers several different stories and an article by eG's own Kathleen Purvis: » MOORE | Recipes and patriotism » JOURNAL | An early start on a career » WINE | Bringing subtlety I liked the story on the career coice of a student who is enrolled at Johnson & Wales: Most insightful story!Charlotte Creative Loafingoffers several stories worth your time: One Fish, Two Fish Kobe Won Minding your peas and cukes Memphis Commercial Appeal offers up a bounty of good reading: Pork Medallions En Papillote with Quick Cheddar Polenta Greek-Korean kebabs tasty, but Petra's servers need to shape up Friends gather 'round the food and wine, and educate the palate Keep watch: Bar codes don't necessarily bar pricing goofs The Nashville Tennessean has the inspiring story of Tal Martin who collects and distributes food for the hungry in the area: The Raleigh News & Observer has a lovely piece titled "Simple pleasure of pimento cheese" The article includes this jewel: Miss Verba's Pimento Cheese, the recipe.... Have a great week and be sure to visit our companion forum: The Southern Food Culture Forumwith our own Dean McCord, Varmint, relating his adventures at the SFA Weekend in Oxford, Mississippi!

a possible answer? more quince knowledge and recipes! now this one I will try! Loved the comment on this recipe:

Now this I am more than familiar with! When I got my new refrigerator two months ago, I had to empty out the freezer of the old one for it to be moved to be disposed of. Of course, I have had a 10 year habit of freezing bags of cranberries ... and, from November to February, I hoard the fruit zealously! And use it in any number of dishes, most notably, my stuffed acorn squash. Back to the old refrigerator: there were tons of frozen, dried out cranberries. In a fit of despair, I picked over the fruit, only to discover that they were too dry to be salvaged ... Resolved anew: this year I will save only what I need and stop hoarding the cranberries.... but am watching my produce shelves for the new crop to arrive! a must read article with many ideas on cranberries!

Which is not completely unlike the comments in the Observer article on Per Se and Thomas Keller which I read earlier today ... creativity is the same no matter what the location, it appears.

article in the Observer UK Another article on Per Se, I realize, but this one by Jay Rayner is well worth reading. more Keller ... you'll love this one ...

article from the NY Post Is the maitre d' really so very essential to his employers? Is he too young? Too old? Do you tip him or her (the golden handshake)? Friendly or condescending? Knowledgeable? Many factors go into making the celebrity, or any, maitre d' ... Your opinions on this new, and actually not so new, position in a restaurant ...

from Rogov's website ....stratsplace.comDoes Jewish food make you weep for joy, on occasion, or is it merely comforting and warming? for your body and, perhaps, even your soul? This thread has offered so many varied opinions and I am so pleased to hear from you all on this topic!

From a recent thread today at eGullet, here, it seems most expeditious to begin a "spin off" thread based upon a most interesting article by Daniel Rogov, prominent food critic/writer/raconteur of Ha'aretz newpaper. Rogov's article Why So Few Women Are Great Chefs , is an interesting, possibly even inflammatory, engaging read for anyone interested in this topic. Although we have seen somewhat similar topics here, I believe that it is specifically this particular article which will be most thought provoking and stir the greatest discussion. Do you agree on any of these arguments? Is anything valid factually or is this all merely old beliefs rearing their ugly heads once more? After you have read this through, please feel free to pose any questions and offer any comments, either pro or con, on the concept. Rogov, as he likes to be known, has generously offered to field questions and reply to your thoughts!

The photos are terrific! I think this must have been some incredible lunch! Thanks for bringing them to us here ....

might these be your tarts??

Funny? In what way? Like hungry? Empty? Nostalgic? Please fill us in on your innermost longings, even for duck gumbo ...

Take a look at this site Malt Madness particularly, scroll down until you get to My 'D-graded Whisky' Warnings

The vapors gettin' to ya, Miss Fifi? Those "pore shots" of the catfish put me into a virtual swoon of delight as well!

Thanks, Fat Guy, the link will be a great help to his fans here at eG!

Thanks, Jon, but I rather think that it would be nice if Jason put it into something like a pdf format for his eG followers who live in the boondocks ... can you encourage him? I get the NYT daily here in Atlanta ... and that keeps me alive, so to speak!

The pictures and text are delicious! Are you guys still hungry or is this going to hold you for a little while? Thanks for the travel-eatalogue! Dying to try that duck gumbo!

And since I live in Atlanta and can't find it on my local newsstand, what do you suggest? Really want to read it .. Jason? can you help here? Rosie, is there a link?

Do yourself a favor and look at Stratsplace.com by frequent eGulleter, Daniel Rogov. He is the ultimate authority around here when it comes to Israeli cuisine, as his website will attest ... and his columns in Ha'aretz cover the dining scene as well. best restaurants, by city, in this link This is the guide I use personally.

Ainsi il est joli le plus ou moins même, non ? Pastry by Dior ...

Off with your head! or at least the fowl's ..

article from the International Herald Tribune How marketing Fauchon will be done in the same manner as haute couture: Brand names with a history and reputation for excellence make for marketing much as the fine designer houses ... will it work with this type of a product?

interesting article on this very topic

Thanks for the warning .. the Poulet Mutilating Squad will be arriving momentarily on your doorstep ... You might even be on an episode of "Poultry Law and Order" on NBC ...

Pressure cooking risotto is tantamount to a capital crime ... call your attorney! "Yes, your honor, I plead nolo contendere but I throw myself upon your mercy for this offense ... too bad it is not a first offense..."