Gifted Gourmet

A lovely story for us all on this subject, Jaymes! May I ask how old was she when she died? Do you think that red eye gravy made her life any less unhealthy? Or did anyone even think about or care about HDL and LDL in those days? I know, another highly rhetorical question, since we all know the answer ....

Lately I have read about what purports to be a new wave, as it were, of northern and northwestern cities making old fashioned soul food into a nonregionally specific cuisine which is adapted to their own locales. To cite two such examples, I found a couple of articles on this phenomenon: one from Detroit and one from Portland, Oregon. Detroit Free Press had this article on Magnolia which best demonstrates my point: and in the snows of a wintery Detroit, in November or December, this might just be what hungry diners are seeking.... Then, in Portland, is this soul food gem: Bernie's Southern Bistro So, herein lies my question, which you knew I would get around to sometime soon, what is it that is driving this "soul food trend" that we are seeing today? Is your city experiencing something similar? If so, please offer us some insight and information. Who has this type of food there?

pain and pleasure in a bottle kind of sums it up!!

from our very own eGullet recipe treasury: here you are! and then here is Sara Moulton's creation: red velvet cake recipe and, perhaps best of all, Leite's Culinaria on this cake:right here

What a lovely website! Thanks, Jason! I enjoyed the description of the Gluckstern's wedding in the cheese department:

Now that is really hysterically funny .. but has the ring of veracity hidden just beneath the words!

did someone say "gravy"??? Newest thread on southern favorite: red eye gravy!

You just knew that somewhere in the Southeast Forum someone would have to ask about "red eye gravy", didn't you? So, the last shoe has finally dropped and I would love to hear about your personal experiences with this southern delight! Have you ever made it from the original recipe? With variations? Coffee in it? Is it made outside the south with some degree of success? What do you serve it with? Anyone know the origin of its name? Do you have memories of red eye gravy from your childhood? One history of this delicious treat comes from What's Cooking America?

the article related article from Wine Spectator This appears to be only one answer to the problems affecting the French wine industry and Gallo is hoping to make the situation much more bearable. They have apparently removed the wine jargon which is common to French wines and hope that this will improve sales. The labels and the humor on them may also appeal to American senses of humor. What is your impression of this move? Is it likely to help gain acceptance of French wine or is it possibly just another "sales gimmick"?

Merci si beaucoup de pour ce site web, Peter !

possible answers to your caramel "dilemma"?

website here with more information

this thread was one which began with his obituary and contains several classic Britchky quotes ... He had, it would appear, impeccable taste in his day and a keen mind and palate for what he ate.

Morton's website When the window opens, one can click on the largest bottle of wine and then see all of the cities that it will visit by clicking on "The Tour" .. found this fascinating!

vraiment!!

and in an interview with Larry King, Julia Child said she enjoyed these the most of all fast food!

d'une façon charmante sensuel

Something like an exquisite lemon-oil fragrance, i.e. lemon verbena, adds a sophisticated accent to a creamy vanilla cheesecake and anything that will contrast with the creamy, blandly smooth taste and rich mouthfeel, might work well .. citrus flavors, the tang of a berry, the taste of fragrant pineapple ... but these are all sweet ... what you had in mind?

A threat not only to Subway but to Quiznos and pretty much every fast food doing "deli sandwiches" like Arby's has just done last year .. clearly the newest modus operandi of the industry ... but nothing lasts very long, so, this too, will be lost in the fog that is "fast food history" ... The Rise and Fall of the Sandwich Empire ... available soon at amazon.com ...

from Fox News Think it will be successful at a place so well-loved for its hamburgers?

Here you will find the collection of digests for a number of media which are located in the Southeastern states. This week's Southeastern Forum Digest includes, in alphabetical order, by city .. just as last week's food sections focused upon the Greek food tie-in with the 2004 Olympics, so this week is driven by articles of remembrance on Julia Child. The Atlanta Journal-Constitution has a story on a lot of interesting ways to "pep up" tuna .. and the recipes actually do look quite different, for a change: Mediterranean Tuna Salad Tonnato-Stuffed Eggs Smoked Tuna Horseradish Dip Cannellini Beans With Tuna Tuna Salad With Coconut Green Curry Curried Tuna and Chutney Salad With Mango Tuna Walnut Salad Tunisian Tuna Salad I went on to read the section which is intended as a tuna "primer" and even managed to learn some new facts I had not previously known.See what you think ...Atlanta Creative Loafing has a few new reviews on local dining: Wisteria comes of age with well-conceived, Southern-tinged cuisine: A rather interesting place which had the misfortune of opening the same week as 9/11 ... but has gone on to thrill the local palates! The Charleston Post & Courier has a lovely, very personal tribute to Julia Child, from one of its own staff writers, who had corresponded with her: Beautifully written piece!The Charlotte Observer also has its own Kathleen Purvis writing her own personal message on Julia Child as well: You will want to share Kathleen's very perceptive take on Julia in this touching article ... another must read!Charlotte Creative Loafing opens with a piece: Crash Course In Charlotte cuisine A newcomer's guide to food in the Queen City .... and the article continues with subjects such as the local fruits and its ethnic dining scene .. even more to read and enjoy here ...Memphis Commercial Appeal is chock full of great articles this week, among which was this one:CIA chef .... Mississippi cook's culinary pedigree followed a phone call that changed his life ... Interesting story on how Craven grew and developed and has impressed a great many diners with his abilities. The Nashville Tennessean has a little short treasure on lamb kebabs which seems perfect for the end of summer grilling: and there follows a nice marinade recipe for the kebabs.The Raleigh News & Observer has a delighful, mouth watering article on shrimp, a personal favorite ... Recipes include: Shrimp and Grits with Country Ham and Upscale Red-Eye Gravy Lowcountry Shrimp Pilau Pickled Shrimp Naked Carolina Coast Shrimp with Avocado and Nam Prik Sauce Fried Shrimp Steamed Shrimp with Lemon Grass-Coconut Sauce Sort-of-Boiled Shrimp and there are several other articles well worth your time this week, one of which is "Don't fear fish on the grill" ... That pretty much winds up the Southeast Forum Digest for this week ... stay tuned because more will follow .. and have a great week!

We saw it here in Atlanta in the 8-9 p.m. time slot and it was marvelous! It will air again here on Aug. 24th. I was very touched and moved by every bit of it .. she reminds me of my own mother, who is also 92 presently, and went to Skidmore, a small girls' school, which was very like Smith. And Paul Child shared many of my father's passions for fine cuisine, music, art, literature. What an elegant couple, the Child's, who lived a most enviable life together! Only death could separate such soulmates ... albeit momentarily.

No Dairy Queen newbie it seems ... Apparently, DQ is a fully established Texas institution ...

My dad was in the US Air Force so moving every two years made me highly conscious of the ramifications of eating before/during/after a move ... highly disruptive ... Now, I have married and lived in the same house for over 25 years .. and have my final last will saying that I am to be buried in the backyard (between my two deceased dogs!) ... no more moving anywhere What to eat? OUT! any and every meal: OUT!! with real knapkins and real tablecloths and no "drive around please" ....

update from Slate Maybe you should just read the article and the Q & A .... or the Houston Press article itself: here