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Everything posted by Gifted Gourmet
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I have made this with much success. but you might want to look at this as well.
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please excuse me if this is ignorant, but isn't that mousse? (i thought pots de creme indicated a bain-marie baked custard, but would love to learn more.) Yes, it is more of a mousse but the request was for no-bake specifically ... sooooo that is what I remembered ... and Marie will have to take a shower rather than a bain ... no heat ... cold shower??
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May I say NEAT to this article? .. because it is! Thanks, Beans, as always .. you do know whereof you speak!
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Rachel Ray's version .. Decadent Duo for Decadent Duos: Chocolate Cups with Whipped Cream now this I have made and thoroughly enjoy! It is quick and simple and I have tried it in a variety of food-containers ...
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Smacks a little of indentured servitude ... but then anyone can quit and leave as they see fit ... I personally think that I would avoid these places, if I knew in advance about them .. but that would hurt everyone if others did the same ...
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Slate rates the vodkas So which vodkas does Slate single out for distinction? They eliminated Ciroc but the next was Turi, then Absolut ... and many more .. their first choice was: Agree with the list? Is Chopin really that superior? Think their panel tasting comments were appropriate for most?
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Maybe a little fall color but most appear in the month of October around there ... at least you have a few places to eat there now! Have an enjoyable visit!
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My exact feelings! Thank you for voicing my objection so nicely ...
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The latest update on Joel and the lawsuit by the waiters appears here now .. worth reading!
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A story which appears in the Atlanta Journal-Constitution today involves a federal lawsuit filed by the waiters at Joel, an upscale restaurant here in town: Waiters sue Joel in dispute over tips Has anyone who has worked at such a place ever experienced this type of "pool"? How did the situation resolve itself among the servers? Did management ultimately set the policy and require acquiescence? Your experiences? Would you leave over this type of an issue?
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Moist and Majestic Honeycake is a classic which I have had great success in making and serving. My guests invariably discuss the texture and moistness, the flavor and not overly sweet taste. Sounds as if it fills the bill for what you are searching for, Swisskaese!
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article from the Independent UK I find this rather saddening because, by watching his show and how he pulled the team together, I had such high hopes for Jamie. Perhaps he tried to do too much for a guy his age .. or was it perhaps his abilities? Anyone eaten at Fifteen? Opinions?
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the Fig Newton Toy!
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Since I was in California last week, I did not do a Southeast Forum Digest, preferring instead to simply pick up on the latest news stories which will be fresher and more inviting! Thanks for your patience .. without further ado, here is a compendium of what is in the food news this week in the media: Atlanta Journal-Constitution has as its lead story both beer and recipes which use beer as a main ingredient. This article has several local restaurants as examples of ways in which beer is used to make a signature dish. Recipes using beer include: Sun-Dried Cherry and Wheat Beer Vinaigrette Ale-Marinated Pork Chops With Ale Gravy Belgian Beer-Braised Chicken Speedy Stout Mocha Freeze Hershey's "Perfectly Chocolate" Chocolate Cake and Frosting With Imperial Stout Steak With Ale-Braised Mushrooms and Caramelized Onions Thai Curry Mussels Cooked With White Beer Atlanta Creative Loafing has reviews of a number of interesting local restaurants, among them the Korean Dongbaek Garden and the reviewer's take on the "fish bomb": Also in this issue is a visit a local restaurant serving, what else? tapas! What a friend we have in tapas .... Che opens in Buckhead: Access Atlanta from the AJC has a lovely review of a new restaurant here called Toast: Charleston Post & Courier has a lead story on a local favorite, shrimp and grits: and, since I love the shrimp and grits that I ate in Charleston, this really was an article I could drool over!The Charlotte Observer has an article by our own Kathleen Purvis: as well as articles on Tôm Kàa Kài Charlotte Creative Loafing has a review of New Zealand Cafe: Memphis Commercial Appeal has an interesting story on a woman, Marti Kuhn, who specializes in making cracker bread: The Nashville Tennessean is running a lead story on a group who is learning about cooking together: The Raleigh News & Observer has a mouth-watering piece on rotisserie chicken: There follows a list of cookbooks devoted exclusively to the rotisserie chicken in many forms.Another article that I enjoyed was: Try a taste of Lowcountry at Woodlands and we currently have a thread running on this place here at eG in the Southeast Forum ... the article is wonderfully descriptive: This pretty much concludes the Digest for this week! Have a wonderfully delicious Labor Day Weekend with friends and family and remember to try the foods of the southeast.... you will be surprised at their flavors and varieties!
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Sounds a little like a chocolate-covered marshmallow cookie ... No, those are actually Mallomars .. sorry
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Udderly Divine Grilled Cheese? Yours were better ...
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Guess the description in the article says it all: and, put that way, who can even consider an alternative?
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Cape Cod Online article I recently had a Cherry Cheesecake Filled Newton that was very sweet but not half bad ... So, which Newton is your very favorite? Are the fig ones, as the article claims, still the most popular?
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Ukranian Snickers? Maybe, just maybe, beercancan,your local gourmet food shop has something similar for you to try ... or can order some if you really are enthusiastic about trying ...
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Nice choice of a highly appropriate article! The above quote made me laugh in recognition of something I have done from time to time ...
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thread with even more great diet ideas while cooking!
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Food-related gifts from Switzerland
Gifted Gourmet replied to a topic in Elsewhere in Europe: Cooking & Baking
Swiss products, many food related here The chocolates, as Katie points out, are still among the best ideas .. and cheeses are hard to bring back ... the Swiss Army Knives and their distinctive wines are also good gifts. -
The Wine Spectator article an article worth reading on this topic...
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Manresa, Los Gatos a week ago ... that alone equals more than three restaurants, you realize! Since I have returned to Atlanta: Barcelona, here a Spanish upscale eatery today with superb tapas .. Oh yes, and a buy-your-own-sandwich on Delta Airlines ... guess that is "eating out" if you look at the altitude!
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Thank you for restating this because it does lend a certain amount of credibility to the original post. I think that given these understandings, the means of "enhancing" a gratuity make a lot of sense.... but certainly can't be applied to all types of dining obviously.