Gifted Gourmet

the article from the BBC So, if it isn't in the wine, as we were originally led to believe, what then? Aha! This is a marvelous article ... but believable? peut etre ...

A great many of us think the precisely same thing, Katie! and I love the word and will use it liberally and with abandon ...

Since we have thoroughly enjoyed the thread here this week on how one goes about eating corn on the cob, what better time than to ask a related question: have you ever made or eaten sweet corn ice cream? In Claudia Fleming's outstanding book, The Last Course: The Desserts of Gramercy Tavern , she includes a recipe for a sweet-corn ice cream. the recipe This special dessert has made it big at Dorsay, Masa, and even Nobu in NYC ... and the recipe that I found and want to try is here Anyone know about, or enjoy, this specialty?

For whom in history, or even in the present, would you most enjoy making a meal? and, if this intrigues you as it does me, what would you choose to prepare? I think this "proposition" allows for a very wide variety of unusual possibilities ... Allow your creativity the full range of options ....

Interesting for two reasons: the new Che site is the exact same design as the previous one for Blais .. graphics precisely as Richard Blais left them ... and Yesterday, Richard Blais was here at eG and read this thread and remained silent ... nothing special really, but interesting, to me ... He has, in all respects, "moved on", only glancing back on the rare occasion ... good for him!

I know the feeling ... One can surmise a lot about an individual by the way he/she eats corn on the cob .. an entire new field for some wacko psychotherapist ... Out of order kernels' significance? unkempt life, no doubt!

If Anne Quatrano has anything to do with this event, it will be outstanding! She is an extremely talented chef ...Anne's bio Her work here at the highly rated Bacchanalia is well known by local Atlantans and visitors to the city. I hope there are a number of us Atlanta eGulleteers who will be attending this event!

We have a thread here, Greg, detailing the entire history .. since Blais closed, Richard has resumed his culinary abilities, albeit at a new location .. hence the website for Bazzaar ...Blais abbreviated bio

updated website for Bazzaar in Atlanta

Short of physically putting the giant gyoza into gwilson's mouth, you have very likely nailed it for him! I know that your description made me salivate and, since I live not too far from there, I plan to explore the market myself .. like this afternoon actually!! Thank you, Singapore, for your very clear directions .. better than a gyoza Mapquest guide!

Hope this will be useful for you: recipes here for unbaked cheesecakes

excellent cocktail options Atlanta, Georgia another fine choice for cocktails Vickerys

Is this what you have sought for years as a resolution to your wine stains on clothes or tablecloths or anything? Note, please, Daniel Rogov's website in the text ... Has anyone ever tried this "solution" to an age-old problem?

I have to beg to differ with you on this ... I do buy kosher chickens and do have to wash them off ... and, on occasion, with the kosher turkeys, pluck the pinfeathers left on the wings and legs ... tried using Nair but it gave such a tang to the finished bird, that I soon decided to skip that and use my husband's shaver instead ..

Just like the old joke goes: I take a bath once a month, whether I need it or not ...

I think you got the accent down pat, Jinmyo! Classic Pepin in both word and style ... and as for skanky? even washing and blow drying invariably fail to make it appealing ...

article from the Independent UK From Tuscany comes this delightful tidbit on Tuscan winemaker, Piero Antinori. As the article notes, Antinori is Tuscany personified. But what I found even more interesting was this line: Opinions on the idea of women making strides in wine making in Europe now?

Wonder how I missed that obvious conclusion?? Spanks to you for the nifty reminder!!

you might want to read this first ... unnecessarily washing chicken ???Food Safety and Inspection Service says: Do these help resolve your quandry?

article from the Chicago Sun-Times even better article from the San Bernardino Sun Interesting how each country has shifted its consumption to accomodate each others' foods ...

The review of the book from American Scientist A marvelously interesting history of viniculture which might be worth adding to your culinary library?

Marlena, Thanks for confirming what I had already come to believe about "influences" ... does this mean that the French will someday be able to recreate our vibrant California cuisine and New Orleans lagniappe that we have grown to treasure right here in America? Hopefully ... and le barbecue du sud? c'est possible?

This thread is making me sooo thirsty! And, it doesn't help that it is 94 degrees outside either ...

I have used both chicken broth and water for this reason: if I plan to "finish" with a bit of cream, I use the water ..because I keep a kosher kitchen actually ... and I do like the results .. plus adding a bunch of fresh watercress at the very last minute ... enhances the potato flavors. But when it can be served with a meat meal, I use chicken broth ... which us equally good .. the pork fat, obviously, is not an option for me, but sounds interesting nonetheless ...