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Posts posted by Gifted Gourmet
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Built in 1771 and glowing pink (its antique bricks show through a protective covering of stucco), this house has functioned as a private home, a bank, a tearoom, and headquarters for one of Sherman's generals. Today, its interior is severe and dignified, with stiff-backed chairs, bare wooden floors, and an 18th-century aura similar to what you'd find in Williamsburg, Virginia. The cuisine is richly steeped in the traditions of the Low Country and includes crispy scored flounder with apricot sauce, steak au poivre, black grouper stuffed with blue crab and drenched in Vidalia onion sauce, and grilled tenderloin of pork crusted with almonds and molasses. You can enjoy your meal in the candlelit dining rooms or in the Planters Tavern.
Elizabeth's on 37th is also wonderful for a exceptionally nice meal ...as are Garibaldi's, Il Pasticcio, Johnny Harris Restaurant, Lady and Sons, Mrs. Wilkes' Dining Room, Sapphire Grille .. no dearth of fine dining in Savannah ...
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You should probably take Hyman's off your list. As a local foodie, I personally feel it is a tourist trap.
I hate to think that anyone wouldn't revel in Hyman's Shrimp and Grits dishes ... huge shrimp and amazing brown gravy over perfect grits .. huge portions and exceptionally generous amounts of shrimp, my favorite shellfish ... and their service is impeccable ... I know that Hyman's is touristy but I dearly love their food and Mama Phyllis who makes her nightly rounds of the dining room ...
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My very dear friend, andiesenji, sent me my first and finest homemade candied ginger ... and I still have some of it to use as she suggests upthread ... what a blessing she has been!
I, like andisenji, use it in my festive glazed carrots - as well as my Rosh Hashonah tzimmes with carrots, squash, sweet potatoes ... and she's is so correct when she notes:
all have a great affinity for ginger and their flavors are enhanced with the judicious addition of it. -
but it is so seriously un-kosher that it doesn't fit the stated parameters!
kosher is in the eye of the beholder, Hungry C ... and it looks fine to me ...
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in today's mail I received this recipe ... for Pumpkin-Cider Soup which looks quite delicious ...
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By way of yet another possible response to your inquiry, Janet, there is this article:
which is not uninteresting on this topic ...
Over the last few years, I’ve been delighted to see the cheese course trend catching on in North America as well. But here, cheese courses usually appear only at expensive French restaurants, and usually at an additional cost, whereas in France even an inexpensive prix fixe menu at a local café will nearly always include cheese, at least as an option in place of dessert. And in fact cheese courses make the most sense in the context of a planned, multi-course meal in which the other courses are kept to a modest size. If you’ve just stuffed yourself with a meal of typically American portions, you’re not likely to have room for cheese afterwardThe portions are, apparently, an issue .. and cheese is only an option over a sweet dessert ...
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I think that the European model of serving cheeses after the entree, but before dessert, may be because, as French epicure Jean Anthelme Brillat-Savarin writes, "Un dessert sans fromage est une belle à qui il manque un oeil" -- a meal without cheese is a one-eyed beauty ... not sure of the origins of the custom but will investigate this thoroughly, avec une verre du vin ... and the cheeses were originally served as part of the dessert .. now they are a separate course.
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On a trip stop while driving through Bloomington, Illinois, my husband and I stopped at a diner ... our "Duck a l'Orange" turned out to be dark meat of chicken with red-dyed grapes which they claimed were cherries ... nothing was orange about the dish ...
and I was less than pleased with their audacity! Chutzpah, really!
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Does anyone have a recipe for a roasted squash bisque?
How about this one from Two Rivers Country Club:
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If you want a supermarket chain name, I'd say the Extra Virgin Olive Oil under the Publix label is the best of that lot ...
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sadistick, I just love what you have done here with your cheese board! Thank you as well for the explanation!
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a nice, helpful discussion here on various Thanksgiving soup options ... In reading them over again, I myself found some new and highly interesting options:
turkey consomme garnished with small almond dumplings
Roasted Pumpkin
Butternut squash with sauteed leek and chicken broth
pumpkin/sweet potato puree style soup in a chicken or turkey stock base
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We will have to rendevous at Trader Joe's. I looking forward to see what all the hype is with Trader Joe's.
Want me to bring you anything from Israel?
I will make sure that you have the opportunity to visit Eatzi's and Trader Joe's ... and Trader Joe's carries an extremely large assortment of kosher products... their store brand also has a nice variety of Kosher products as well... in the front of many Trader Joe's stores, there is a pamphlet which lists many of the kosher products that they carry.
Let me know the dates you plan to be in Atlanta ...
I have a lot of Israeli products on hand here in town but I thank you so much for offering!
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THE BUCKHEAD MARKET AND BAKERY
3221 Peachtree Road NE
Atlanta, GA 30305
THE DUNWOODY MARKET AND BAKERY
4505 Ashford-Dunwoody Road
Atlanta, GA 30346
are both owned by Eatzi's ...
then our new Trader Joe's will be yet another option ...
by then, Michelle, my basement will be full of jars and cans of chestnut puree .. bring an empty suitcase .. I will fill it!
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You might want to scroll up for this video on strudel dough making ... from Canadian Living. com
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If you want a truly authentic resource, I would suggest this book: The Classic Art of Viennese Pastry: From Strudel to Sachertorte More Than 100 Traditional Recipes (Hardcover)
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Is there a weekly eGullet digest of the food section for the AJC? Sounds lt would be interesting.
There was ... I wrote the Southeast Digest from May, 2004 until June 28, 2005 ...right here ... but I did it until I took on other duties ... the links are rather old and probably out of date but some of the other things there are interesting ...
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Have you ever had the privilege of dining at a restaurant or someone's home who offered a trou normande? mentioned in this thread
source for informationIn Normandy, it is tradition to drink a glass of Calvados in the middle of a meal to help digestion. This 200 century-old ritual is called Trou Normand. Nowadays, a Trou Normand is still served in the middle of a meal, but as an apple sorbet soaked with Calvados.It sounds delightful and one need not live in Normandy, nor even France, to experience it ...
Would you like to make this as an intermezzo in one of your more formal meals? recipe in French ...recipe in English, from Calvadosonline.com
the source with photosWe were getting full so we ordered a trou Normande. I'd heard of the trou before but didn't really know what it was. The waiter arrived with two snifters of vieux calvados. The calvados (a 15 year-old apple brandy) supposedly expands the stomach so one can eat more. Thanks goodness it worked, -
Where is Restaurant Faude?
markk's website with photos of Restaurant du Faude .. thought he might add his link ...
and, ahem, who first brought up trou normande in this tangled web .. thread? Moi ... ici, mes amis ...
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is that a regular column of his or is that Southern Recipe Restoration Project?
Scott Peacock doesn't have a regular column .. articles on food appear in the AJC (online too, of course) on Thursdays ...
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Safe to say: The Daniel has spoken ... his words are, as always, unimpeachable and ring true to anyone who knows their food ... much appreciated as always .. now about those Parisian or Lyonnaise ladies of the night ...
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Gifted Gourmet will provide a link, I'm sure
Gelatin salads break out of the mold
This shift in thinking began several years ago when my friend Edna Lewis and I were compiling recipes for the cookbook we wrote together, "The Gift of Southern Cooking." One day, while making a list of dishes that should be included, Miss Lewis, as I called her, proposed tomato aspic. Like Mrs. Harris years before, I was certain she was kidding. But she, too, was serious. The aspics I knew usually started with a can of V-8 juice or Clamato and were fortified with enough gelatin to render them the textural equivalent of a Goodyear radial. "Oh, no, Scott, tomato aspic is delicious! And it's real Southern," Miss Lewis declared.worth reading if you know of Scott Peacock and his mentor and beloved friend Edna ...
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I suggest PMing eGulleter Daniel Rogov. He has probably forgotten more than most of us will ever know of such matters.
I thought of that yesterday .. but now I have taken your advice .. you're probably right .. he'll know ...
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Could you be thinking of releve?
all I found on releve was that it is a ballet term .. nothing culinary showed up in my search ...
Charleston, SC update
in Southeast: Dining
Posted