Gifted Gourmet

Tricks of the Trade .... shhhh! and even though you make it look incredibly delicious, remember not to eat it! How things look may be, and often is, quite deceiving!

Whenever I think of trying to get a "look" for food being served, I have to remind myself of that old trick in which scoops of vanilla icecream pristinely sitting in a cone, one atop another, were, in fact, really scoops of white shortening ... and then I realize that no one other than myself will have any idea of just "how" the food "should" look ... if it is nicely presented and garnished, I am supremely satisfied ...

The is the one I have and love! details here

You might enjoy this: photos from Applesauce Canning Day

Not too long ago, we did actually have some interesting discussion on creole cream cheese in the Louisiana Forum ... see what you think, ancameni .... characteristics of quark cheese ...

Reviving an old but thoroughly interesting discussion ... For whom would you most enjoy preparing a meal? ... seeing as how we are deeply into 2006 now ... perhaps the current pope? a dictator? a president? a film star? would you like to feed and put some pounds on Nicole Ritchie ... love to hear your responses ...

It was! And one can order one or more of those "tasting cups" offered... they are only $1.95 each ...

In Europe, cheese is a natural follow-up to meals. The cheese is usually served at with some good bread, and, if there is no dessert is planned after the cheese course, ripe or dried fruits, nuts, or other accompaniments might be offered with the cheese. You've probably noticed that many American restaurants have picked up on this European custom, largely because American chefs are anxious to show off the excellent variety of artisanal cheeses now being made here... But this is all really new and I think people expect for the place to offer something sweet .. consider the popularity of Cheesecake Factory with their sumptuous sweets ... .. the Mile-and-a-half Ice Cream Pie from Copeland's ... this was shared by a friend of mine and me .. and we left much of it on the plate ...

Which is precisely what I enjoyed so much when I ate at Seasons 52 last week: the desserts served in small cups .. tastes ... This was a motivation for my thread here ...discussion here on Seasons 52 ...

What do you prefer in your restaurant desserts? Smaller, but more creative items? Larger and extremely decadent items? Style over substance? A single theme: such as chocolate in any way, shape, or form? Love to hear your responses to this issue ...

Some possible answers may be found here: Mt Olive pickle history or NY Food Museum so, take your pick(le) .. for beauty or for strength ..

Here are some Award-winning veggie burgers ... and these recipes seem to take the entire business quite seriously.

You're not alone ... it revolves around the visual co-mingling ... USA Network: Monk program

This one is called Gwen's Butter Rich Dinner Rolls .. and it may be the sort of thing you are requesting ...

But anyway, how was the asparagus? Did it compare at all with freshly picked, local asparagus in early June? Come to think of it, I will ask on Monday when I am having lunch there again ... and the asparagus was thick and juicy and lovely .. perhaps you're correct in saying that it's fresh somewhere in the world at this time ... a very good question!

Think I am a bit too anxious???

I think that was precisely their objective ... offer something people could enjoy but not feel stuffed (which I often do at places like Cheesecake Factory, etc.)

dunno about church suppers but I get your drift .. and I will take it somewhere special, where it can get the southern acclaim it deserves, y'all!

Planning on this recipe for dinner tonight!

try this ...NO JAM!!

The one exception was the grilled caesar with buffallo flank steak. Here the steak was tough and the dressing lacked body and tasted more like a mustard vinagrette than a caesar. Hoping that when this sort of thing happens, you will find a way to voice your interest in seeing it prepared well, to someone in management ... in the hopes that they may make the necessary changes ... That said, I am pleased that you have offered opinions on other menu items .. now I am ready to try some of those healthy, yet delicious, items! Next visit will be the salads, lum crab cockteil, and the black cod with vegetables in ponzu sauce .. many thanks for your insightful input here! The menu shows a great deal of thought for what they present ... size of portions down to minute details ...

Those questions are right on the mark, mizducky ... I will be watching with considerable interest as well to see what the reception is to thier "performance" ... it is early but the local reception was extremely enthusiastc and the place was full even as early as 6 p.m. I will ask them directly about their sources for local fresh produce .. I plan to lunch there with a friend on Monday .. will ask lots of questions this time!

The Melting Pot website with details ... ... looks like something which was in fashion some time ago (the website indicates 30 years!!) ... here in Atlanta, there are 3 Melting Pots but I sincerely doubt that I'd revisit that concept ... I can't make much of a meal from melted cheese for dipping one's bread ... I know, they serve other things but ... ... We had a restaurant here called The Magic Pan, if memory serves me correctly ... and they served all types of crepes, different fillings... now it has gone ... another historical moment in dining ... Hold the presses! Update: Magic Pan concept being reworked!

I am a big proponent of the "Midlife Shower" for the older, yet wiser woman who now knows who she is and enjoys the pleasures of the culinary arts ... eGulletized and ready to create, this woman truly is worthy of the "Midlife Shower"!

In retrospect, the "beige broth" was liquid from the "Caramelized Sea Scallops grilled & served with roasted asparagus & pearl pasta" and I have to agree with you that the concept may be time-sensitive ... so I ask myself: will it prevail after, say, a few years? is this permanent in popularity? isn't dining out really cyclical, moving from one concept to another?