Gifted Gourmet

I refuse to use canned creamed corn and most of the recipes online do presisely that so I opt to make this recipe with fresh corn which I remove from the cob (it tastes fresher and better to me)

Thanks, Steve Ramsey, for reminding me about Prosper Montagne .. I just re-read his bio and was reminded of his numerous contributions to the food world, many of which are books of great value to chefs and wannabe chefs. Montagne's biography and bibliography of his works I am especially interested in the bottom of the page: And you, eGulleteer, do you agree or disagree with this theory??

Sure, that and a million other things we have and do ... personally, with the situation of starvation in the Sudan, where Secretary of State Colin Powell just visited, it is easy to be sickened by these eating competitions. The Third World would be appalled at the "excesses" of this culture ... and the answer is ????

But no "performance enhancing" drugs and no gender testing, ya hear?? Those East Germans may try to switch the men and women as they did before unification, so one must judge their accomplishments accordingly! Looks like women are catching up volume-wise ....

Are you suggesting a "parallel" of any sort between the two civilizations here?? More specifically, is Nero fiddling while Michael Moore burns??

The story Nathan's Famous Fourth of July International Hot Dog Eating Contest is an annual ritual and the star in the newest idiosyncracy, competitive eating contests. And, believe it or not, this contest is only one of many which have their own array of "stars." There even was a headline about a championship eater who weighs a mere 100 pounds! Here is one of the the contenders: The IFOCE: list of true champions and their "accomplishments" which I actually found rather interesting ... mostly in what they consumed, not so much as the "records" nor their "speed" of ingestion ... Opinions on this so called "sport"?

Frankly Speaking from Slate Read on to find out all of the taste "results" .... a few examples:

Outed on eGullet! The shame of it all!! Now the world, or at least those who read eG, now knows how vile and horrendously wicked I am! don't try throwing me, balmagowry, unless you have yourself a very well-constructed truss ....

Tonight's meal looks something like this: Salad with cucumbers, tomatoes, olives, garlic winevinaigrette Turkey Breast teriyaki Rice orientale Roasted carrots and Vidalia onions (huge this time of summer!) Spinach with garlic Peach and blueberry pie (haven't done this in ages!) Anyone else care to join me? In the posting, not the eating!

The recipe which accompanies the article in my initial post

Ah'm just a little girl from the South, Balmagowry, and ah don't know nuttin' 'bout no Ian Kelly .... Very abjectly sorry, not a vast Right Wing Conspiracy, simply my ignorance of your deepest and most (not well) hidden feelings about this man .. nor do I know what level your blood pressure is clocked at when his name is uttered, even sotto voce ... Simply asked about dead chefs one might want to have a "Master Class" with .. <repentant GG shrinks off stage left>

Cooking for Kings .. appropos, no??

Made me curious about the chefs who worked for Louis the Fourteenth at Versailles ...

very interesting article on Catherine de Medici and food

even better background on Careme ...

Great choice! Why would you choose him? What would you ask him to teach you??

They have balls??

Really stomach ulcers or a very bad inflammation? And, obviously, you plan to enjoy your own this time but with much caution!!

Don't think KFC is going to shell (no pun intended) out big bucks for lima beans, unless they have, you know, a damned good gimmick ....

I wanted to hear about dead chefs .. you know, historically famous dudes!!

The thread on the pronunciation of currently famous chefs made me think about a hypothetical .... a fantasy a food lover might wish to enjoy, namely, if you were to have the opportunity to study, learn from, ask questions of, a chef from history ... perhaps Brillat-Savarin, Escoffier, Taillevant, or anyone else you choose: with whom would you want to spend a week ? and what would you specifically want to learn about? A dish? a technique? a philosophy? My choice? Marie-Antoine Careme, to learn about his techniques of constructing food presentation ... pieces montees Careme's kitchen Just read a little on his background, which I found extremely fascinating:

Thanks for the photograph! Does it really matter how it looks as long as one can savor and devour the contents with appropriate glee?

I never look into the baskets but, in a similar vein, I watch with shock and awe as someone puts 10 cans of Beanie Wienies on the conveyor belt at the checkout.... maybe they forgot to buy dog food the week before? Isn't it somewhere in the Bill of Rights about protecting the contents of one's food choices from illegal search and seizure?? or is this merely food voyeurism at its most basic level??

If this doesn't make the Colonel spin in his grave and say "oy!", I don't know what does! Thanks again, Rachel!

Jason, Kasha Varnitches is just the beginning ... stay with me here ... Why not go all the way with the concept of Hebraic sidedishes here? Kentucky Fried Kishke? The Colonel's Kentucky Knaidlach? (extra bouncy or hard centers) Kentucky Kreplach? Kentucky Kugel? Kentucky Knishes? The Colonel's Cholent? and, perhaps best of all, Kentucky Fried Kotchka (duck) ... All can be served in individual servings, in styrofoam cups ... why do you think that so many traditional Jewish dishes start with "k"? Madonna's Kentucky Kabbalah??