Gifted Gourmet

Start here I was in Budapest last November and loved every moment of my visit! Ate at some marvelous places and will, very shortly, get you the names ... also took a nighttime dinner cruise down the Danube, which is simply marvelous with all of the major buildings and castles, monuments, etc. lit up! More momentarily ....

salted butter at room temperature ...... 1 Cup fresh garlic, finely chopped ............2 or 3 Cloves Kalamata Olive Paste (made by me) ...................1 Tbsp. or more if desired Mix everything together & olive-garlic butter is ready and perhaps a little chopped parsley ... Spread on bread or freeze in a log. The olive paste adds salt ...

All of these boost serotonin ... me? I am happy with a rare steak and some sort of chocolate pudding (or something creamy and sweet ...)

One enormous section of the Coca Cola Museum is dedicated to the bottling history of the product with quite a display of the original bottles and then all those through the years to the present ... worth a look should you come to Atlanta (to see Dave the Cook, of course!) The World of Coca Cola

I would have to agree with you about Coca Cola being the consummate southern beverage, but it is now so global that I had forgotten ... I live in Atlanta which houses their headquarters and the Coke Museum downtown .. Annually, I took my classes on field trips there and they were delighted with the fountains which could shoot Coke across the room and into their waiting cups! it was unique, I have to admit! Taught a child whose father was an upper level exec at Coca Cola ... one day he confided in me that his parents had strictly forbidden him to say "the p word" ... I asked him what it was, of course, and fully expected the sweet little tyke to say "penis" .. of course, he guiltily uttered the word Pepsi and turned bright red ...

Rather doubt that the chicken is marinated in pickle juice because it doesn't taste particularly acidic (not to be confused with Hasidic...) .. I presume a salt water type of brine .. Other food info on the preparation of Chik-Fil-A is available Here So, they do seem very upfront about their possible allergens ...

Exactly the same thoughts I had on Scoma's in Sausalito, enrevanche! I, too, left Sausalito and wanted desperately to return! A beautiful place to spend eternity .. and the seafood at Scoma's was amazing as well! Garlicky, buttery huge shrimp on linguini ... to die for ... Similar experience at Chez Panisse .. we ate upstairs, as well, and felt it was superb in both the experience and the food ... Thanks for posting on your trip .. will be in that area in late August and you have rekindled my appetites, both culinary as well as city-wise.

Thanks, tissue, for the precise details on the place and those shrimp! They oughtta have GPS On Star for potential hungry customers!

Wait just a minute here, tissue .. you wrote about some marvelously succulent and delicious seafood and used the initials MPV and don't know what it means?? Since you have whetted my appetite, where did you happen to eat these shrimp? Spill!

The Water Sommelier!

I knew it was big business but a water sommelier?? Cool! and square bottle holders?? Amazing!! Any special year one ought to order? A certain bouquet to taste? and which might be the sign of the truest pretension to order? Oh yes, that Norwegian water .... ..Voss!

Which is perfectly acceptable on Atkins!!

Bourbon, of course, an integral part of the vaunted mint julep ..... and then there is my old college favorite, consumed with no small pleasure, which acted as antifreeze in the subfreezing temperatures of the Dartmouth - Cornell football game one homecoming weekend in Ithaca, NY, when I had no sensation in my extremities ... namely, Southern Comfort!

What are some typically Southern drinks, both alcoholic and nonalcoholic, that the "natives" prefer? The Chik-Fil-A thread here on the Southeast Forum has, at its end (as of today anyway!), a very brief reference to Mountain Dew and 'Kickapoo Joyjuice' ... which made me consider what it is that Southerners use to quench their thirst in the heat and humidity? Even if you don't happen to live south of the Mason-Dixon Line, what southern style beverages do you associate with this region of the country?

Very nice article from Wine Spectator

Well, it happened to me too, fifi, until I realized what was being asked for was boudin in which case, let me offer you this recipe: Boudin Recipe .. red or white better? No recipe for Tony Boudin unfortunately ....

From The Independent UK .... The reason I found this most interesting is because just last week, a friend and I went to a lovely restaurant and, when asked "sparkling or still?" by our waiter, we asked for Panna (a subsidiary of San Pellegrino). When the waiter began to pour the bottled water over ice cubes made of plain tap water, my friend asked that the ice cubes be removed first. He seemed surprised but complied without question ... is this happening with greater frequency nowadays? Do you ever opt for plain water, but feel embarrassed? Has this type of thing happened to you? Are more and more restaurants offering you a choice of water, with plain tap water not being even mentioned?

And perhaps a moon pie? which originated in Tennessee? I rather imagine that anyone familiar with Chik-fil-A knows that the Truett Cathy's company policy is never to be open on Sundays, so Food Tutor has shown her ability to tweak our senses of humor collectively ....

How a wholesome drink became a villain Agree or disagree on the content of this article in Slate?

The new thread on Bazzaar by Blais appreciate the "heads up" on this story, micropundit!

The story from the Atlanta Journal-Constitution Looks like those people who were sad to see the demise of Richard Blais former restaurant just a month or so ago, will be heartened to see him back in business! Talent will out and this chef is certainly one who will add gravitas to the Atlanta dining scene: Much of this article is about Greg Koetting, eG's own "Champagne Riddler", who adds his wit and wisdom to the Wine and Spirits Forum here. Well worth the read! Kudos to Blais for his reappearance and enthusiasm!

Hi, Daddy-A! I do sometimes leave the confines of the Southeast Forum to venture out to see and be heard by all of you above the Mason-Dixon Line ... but I always return to the safety of my grits and cornbread and barbecue .. I have been to the Pacific Northwest and plan to return sometime this year ... Glad to be here no matter what the topic!!

What and preclude our purchasing the AJC in its hard copy form?? If micropundit shared now, the shock would be lost ... and then we'd have to go back to our chitlins and barbecue ....

Possibly because they are kosher? have food allergies? have food restrictions? are in the baking business and can "do it better" and more professionally?

The first thing that pops into my mind is that they don't wish to be held legally accountable for any type of possible food-borne infections or food poisoning served on their property .... or maybe they would prefer for their own food to be used, which is better for them financially ... just ruminating here ...