Gifted Gourmet

This is a place to consider Seasons by the Lake Restaurant .... 100 Madren Center Drive Clemson, South Carolina 29631

article from CNN Money Just read this article in CNN Money and I was quite surprised by some of the information I learned here about how wait staff have their own methods of encouraging their customers to tip more than they might have desired originally. You'll probably come away feeling that you now have some depth of knowledge on how these affect your tip size .. I did!

Got my copy of Gastronomica three days ago! Loved the article by Timothy Davis, as usual .. verrry impressed that this publication has accepted and presented his article!

How nicely you have summed up the very essence of what the distinctive Southern culinary tradition is built upon, Holly! With your background and expertise in this type of food, I can understand the nuances behind your thinking. I always thought that if meat-and-three is what the South does best, then that is the goal one should aim for, rather than making up some fancy faux Southern food and proclaiming it uniquely nouvelle Southern. Pride in one's heritage is not such a bad thing really!

Of course we most definitely want your opinions, Suzanne, and one need not live in the Southeast to appreciate its successes culinarily! You have indeed focussed in on some of our better traditions .. and your comments on some of the foods are wonderfully revealing: i.e. the sweetest desserts are to be found in the south! Actually, this raises a point wherein we might begin to think about the traditions of desserts here ... Timothy C. Davis, of eg and Charlotte Creative Loafing, did an entire piece and collected opinions on classic southern cakes a few months ago ... So the question is: why are the desserts so incredibly sweet here? Your opinions? One need not reside here to present an opinion!

extremely humorous article on restaurant restrooms A brief San Francisco restaurant excerpt: free-range toilet paper?!

While I am aware of the value of using chicken feet in a soup for both added color and flavor, I have a kosher home and can't obtain the feet locally .. so I add the brown, clean onion skins, to my soup which makes it resemble the authentic "goldene" soup color ... my daughter is a vegetarian so she doesn't even want the poor fowl in the house .. oh yes, I always use a kosher pullet for the soup because the flavor is much more intense.

As Groucho Marx said many times, "Say the magic woid and the duck comes down to give you money!" That magic word is, and just in time for Rosh Hashonah and the entire holiday food orgy, schmaltz ... if you missed it the first time around, here is a humorous article on this topic which will be sure to make you smile: Ribeye on schmaltz circa 2003 Nu? enjoy!

Gave it some consideration after you mentioned this theme meal idea .. and investigation proved that it is indeed possible to do an apple-themed meal with all courses consisting of some form of apples ... a plethora of apple recipes by course but I can't allow myself the creativity that would respond to "where is the chicken soup with matzo balls"? unless I added some apples to the matzo balls, burying them deep inside ... or the gefilte fish with an apple-horseradish sauce .... or the Sweet and Sour Roasted Apple Brisket ... and my usual red cabbage with apple sidedish ... an apple kugel ... or yam-carrot-apricot-apple tzimmes .. hmmm.... ending with Jewish Apple Cake ... of course ...

Oy! You so sure you want to read this with Rosh Hashonah fast approaching? Okay, you asked for it .. all 14 pages of it! Passover thread and it runs from 2002 - 2004! Enjoy!

might this be what you are referring to?

Okay, Tana, now you have gone and found yet another place for me to add to my vacation roster! This place (Adams-Edgeworth Inn) looks like something well worth trying even for the drive from Atlanta involved ... thanks for the "find"!

Nancy, please allow me to welcome you to eGullet as well, and tell you how very exciting it is to hear another "voice in the wilderness" of Jewish holiday cuisine! As you will find out in very short order, we literally dissect each and every nuance of holiday food .... offering each other (and everyone else with the interest in this type of not-so-very-esoteric cooking) truly great, useful, delightful ideas .. and we do it with a minimum of "kvetching" ... (see Passover for maximum kvetching" ) Anyway, welcome, and if you are serving all of those delightful holiday foods, please include a specific address so we can arrive in time to share the bounty of your table!

Some of the answer to your question may lie right here in an excellent article on this topic. Perhaps this sums it up most succinctly??

Thank you so much for the latest "update" on your impressions of Blais' new restaurant, Bazzaar! It means a great deal because of your own personal knowledge of cooking techniques and experience .... looking forward to more such terrific insight on local Atlanta food, Andrew!

a very good place to look over the options! beer marinade specifically for fish

The new pictures and information look terrific, Holly! This kind of thing makes the Southeast Forum even more of a useful repository of dining ideas for potential vistors to this area. Thanks for adding this!

Whoopie!! Must be pretty good ... anyway, check out the recipes from the Amish .. they have great stuff!

Union Pacific website I do happen to like this one in terms of layout and details, colors, and style ... even if the chef/owner is, you know, Rocco ... and this website for the colors and simplicity and the ease of use: Gabriella Cafe .. I find it artistic and reflective of the restaurant itself ( a favorite ) ... not a plug, as much as a style of design I enjoy ...

Spank you for the reminder, bloviatrix .... will consider the various options when I am back at home next week ... until then? What exactly is Rosh Hashonah?

Last night was among those incredible-once in a lifetime-dining-experiences ... enjoying the delights of Manresa and it certainly had to be among the most lovely of restaurants which I have had the opportunity to enjoy! David Kinch offers nothing less than his amazing, well-conceived creativity, which was evident in each and every bite ... the service was impeccable and the entire evening was one I wish for every one of you! An eye-opener in all respects ... thanks, David, for personalizing our dining down to the most minute detail, and for what you bring to the world of unique dining! Don't miss Manresa, should you be in or near northern California, eGulleteers!

Harry Potter's Treacle Tart This looks like a wonderful way to use Lyle's Golden Syrup!

Too bad those endless ads for DiTech.com don't mention food .. they do, however, give me the same sensation as syrup of ipecac .... nor that nail fungus cartoon dude .. ecch! and, yes, the McDonald's ads you have just mentioned are decidedly in poor taste ... but I have become so inured to that stuff, I think I tune most of them out. The new Bud Light ads are getting stupider by the day .. attempts at humor are not particularly appealing in a beer commercial. I do miss those Budweiser Frogs, however!

The latter, Suzanne, and it came as a surprise to me based upon that ...

in a word: grits! as for the "texture"? check out the photo here ... I love thick red eye!