Gifted Gourmet

jeffj, I can not remember ever seeing anything like the exquisite beauty of these food pictures and the commentary which accompanies them. Even the top food magazines have nothing on your "style"! This has to be done by a professional in the business of food art photography, I wrongly assumed. In reading the posts you have in your profile, I see that you are not actually in "the business" but have learned to share your enjoyment of meals in restaurants with great panache! I have lived here in Atlanta for over 25 years now and have eaten at some of the restaurants you have covered here ... but seeing them and their food again with completely new eyes, thanks to you. You are indeed an exceptional chronicler of tasting menus in the places you have selected (Trio, TFL, etc.) and have a connoisseur's "vision" for selecting the places upon which you write your impressions. Thank you for this beautiful, well conceived view of the foods of Georgia. You have done a masterful job! My heartiest commendations!

As Memorial Day 2004 draws to a close, anyone have any leftover barbecue to deal with?? a final recipe to share?

Nah, not masochism so much as pure passion!! Looks as if we on this thread are "all petting the same dog" .... Passion it is for the ultimate answer to "why a chef?"

Does it matter who the particular chef in place actually is, namewise? Aren't they all Keller-vetted and taught? I sincerely doubt that Keller "lowers the bar" for any chef whom he entrusts with his French Laundry/Per Se ... just an opinion really ... time will inevitably tell ...

Dear Gifted Gourmet, I enjoy your insight and am so happy to be honored to be in a position to share and give back. It's all cyclical, yes? Cyclical is indeed a fine word for it, Brad S. Were we ever married? or merely separated at birth? Don't know about it being insight so much as close observation of things ... yet again the teacher-theme reverberates ... Thanks again for your input!

All I can say about Starbuck's opening in a city like Paris is whatever they do, they will never beat the cafes of paris who are truly authentic ... that said, when I was in Vienna (Austria not Virginia), I was on a bus and got off at a stop to see some museum and looked up in shock and dismay to see the Starbuck's logo! I mean, quel chutzpah, to take on the home of the coffeehouse!! I feel for Arthur Schnitzler, the writer who chronicled life in the cafes of Vienna society for all posterity. but then I read this: Starbucks in Vienna a success Was I so completely wrong? A smoke-free coffeehouse in Vienna, a success??!! Quel dommage!!! The "dire predictor" herself are they still selling shares of their stock??

Almost forgot -- this really sums it up. I am not a chef, but I did stay at a Holiday Express Inn last night!!

Thank you for the validation on these sentiments! and anyone can conceive and write it with minimal talent .. not all that profound .. just observation really! As for teaching culinary arts? Now that does require a dedication and way to challenge and enrich and enliven your students each day .. I oughtta know, I was an educator myself. .. for many years!

Better?

Is this helpful in answering your question?

and to this: If you are new here, it is a virtual jewel box of all sorts of culinary delights! I find it difficult to pull myself away from the incredible delights of all types which it offers me daily... no, hourly ... no, actually moment to moment!!

Actually, the Iris website says this: That sounds more reassuring now ... My friends, who patronize the place weekly, have seen no problem with the neighborhood which causes them concern either.

Might this be allowable? La Recette It does look incredibly good!!

Those pictures are incredible!! The closeups might best be considered true "food porn" for appealing to one's most prurient interests!! What a diet this is! Keep journaling and we will follow with rapt attention!

Review from Atlanta Creative Loafing This is Bill Addison's review on Iris as well .. it does seem to fascinate and charm its clientele!!

the article on Chefs Keller and Benno

Quite recently I read this thread on truffle oils, both white and black: Discussion on these gourmet oils Risotto with white truffle oil

From today's New York Times comes an article in the Travel Section, on Lafayette, Louisiana: Cajun Food

here is the source for the recipe for this drink It does look terrific!!

For a "newbie" as you called yourself, you've got quite a way with words!! Kudos on your highly erotic descriptive powers!! adorable!!

I thought I was the only one. Yeah, those wooden things creep me out. Tongue depressors at the doc too. I think it's a fear of splinters. This is giving me goose bumps as I type. Same here!! I hate the taste and feel of wood in my mouth .. only the occasional toothpick dares enter ... and then must depart rapidly once it's job is complete!!

You are hardly alone in this mistaken belief!! Check out this website to see how "normal" we all are as "duped adults".... I used to Believe!!

We don't "haze" anyone here .. we welcome their wit and wisdom and hope that they will post when free time presents itself ... honest!! Loved your Costco tale about the motorized scooter!! Why am I not surprised by this???

I have to say I was generally disappointed by Commander's Palace, more by the service and attitude than by the food, but that is a bread pudding that needs to be placed in some other category if only to allow some light to shine on other bread puddings. Is is, as they say, "something else." Truly agree about the service, etc, at Commanders' Palace but the bread pudding, if I recall correctly, must be ordered a full half hour in advance because it is more of a souffle .. and is made as you give your order, thus achieving both lightness and "specialness" on their menu .... c'est "une autre chose" ... indeed!! without further ado, the recipe itself! and, of course, an unsolicited testimonial to its greatness: The Proof is in the Pudding .. or the sauce anyway!!

Visits to New Orleans where the bread pudding is a definite "must", a nécessité définie, turned me on to a divinely decadent whisky hard sauce which accompanies the dessert at Commander's Palace .. and now I find that the sauce is something I sorely miss when delighting in this calorific finale to my meals ...