Gifted Gourmet

Does their "lookout list" also contain a way of making their displeasure apparent to these "serial offenders"?? (in a grocery they might be considered "cereal offenders" if they sample these particular products ) .. sorry ... Now I will actually inspect the plastic packages for signs of labels being ripped open .. never really gave it much thought ... "a grocer's lot is not a happy one" tune running in the background as I write this!

Thanks for this clue, Mabelline! Now, yet another reason to add Montana to my "wish to see" list for a vacation!!

This is always such an excellent selling idea! Just wonder why so few retailers use it to their advantage?? perhaps some "legal" concern with wine being offered so freely?? Nothing like having the taste of something in your mouth to spur interest in the item!!

I knew I would get the most precise, most highly usable, viable ideas from you all .... and your detailed, highly descriptive comments, andiesenji, have now triggered even more of my desire to experiment with these bread puddings .. I know about "strata" and have used them successfully. I make a french toast creme brulee for large brunches for exactly the same reason as you have offered here! Thanks to everyone!! and if you have more to add to this thread, I will be most appreciative!

I know whereof I speak as well, John .. a Weight Watcher recidivist as well as an Atkins recidivist (beginning to sound like a job description!!)... and I fully concur with the "fat cells are starved" concept .. is that a re-working of the body's "set point" idea so popular some years back? and then there is the all encompassing excuse: blame it on your genes. Nothing more than a full fledged uphill battle in all respects. Vraiment!!

Have made this with much success and requests for seconds: Moroccan style Lamb Patties with Harissa Spicy and sensually stimulating use of lamb!!

Ah, yes, the diet recidivists are rampant in their numbers .. and more than a little ravenous ... but it is no laughing matter in reality ... Thank you, John Whiting, for your personal impressions on this author ... will read his book with those in the back of my mind.

Nah, not masochism so much as pure passion!!

The earth certainly moved for me, multiple times actually, just looking over Joel Antune's "dream kitchen"

Milt, you got my impressions straight out of my head and quite accurately! Best place to taste test here in Atlanta was the old Harry's Market in Gwinnett ... I was sorry to watch its demise ... and now never drive out that far... now I am reduced to Costco .. but I do watch to see how recently the samples have appeared ...

Chiles: identifying and classifying them

To me, it would seem that the primary drive is passion, first and foremost. Add to that a genuine love of sharing those experiences (culinary) with others ... very simplistically? a desire to please, to teach others what one has learned and grown from, and the idea that one can create something new and unique! Taken together: passion+sharing+pleasing+teaching+creating = how to build a chef .... Just my opinion all of which override the physical and mental, emotional stress .. but then, with time, where does the professional chef reformulate and use those qualities after the body has reached its burnout point? Writing books perhaps, as Tony Bourdain, often says ...

Thank you so much for the exquisite photographs .. they increased my appetite for the real things pictured ... that isn't very diet-friendly though!! but I do have, and can't control properly, lustful thoughts about those shrimp!! Will watch with interest how this diet progresses! And, all things being equal, if it is successful for you personally, may also consider it as a strong addition to my diet repertoire! and, yes, buy the book!! The prices from Amazon are a little confusing, ranging from $19.95 to used (?) $29.95 and then $58 (?) ... other than that, this looks quite interesting ... his theory being similar to Atkins and the other diets of that ilk ....

Thinking about the idea of bread puddings now .... I have made them both sweet and savory. The latter was less than successful using artichoke hearts and cheese ... Which brings me to my question(s): Have you made both types? and, if so, which was more interesting to your guests, or you? Does bread pudding go best with a sauce? Or is that superfluous? Is there a sauce for a savory bread pudding? Is this purely a winter type dish? Is there a low carb bread pudding now possible? Variations on a theme? Would enjoy your input on this topic!

and now for a word from our sponsors: the food itself .. Topic of the Day at eG ... Does Joël have the most incredible food or what??

Honey Hoisin Chicken Wings This is my all time favorite recipe for what you have just mentioned!

I want to thank all of you who have given us a glimpse into Joël , both the cuisine and the general ambiance! I have thoroughly enjoyed and delighted in your descriptions and impressions and wanted to tell you that I hope you will continue to share those with us here at eGullet in the future!

Found this while looking at the Southeast Forum and reviewing older threads. eG thread on Greenville cuisine Anyone ever been to a place known for its New South cuisine, Soby's? From their website What makes New South cuisine appealing to the locals? Is this likely to replace the "Old South" cooking so many remember with nostalgia?

Presumably the chefs at both locations, and who work for and with him, are of the same calibre as Keller himself. Can't imagine he would permit anything less ....

By way of a more recent update, and to answer your question, Painting, this:

Having barely recovered from "le deluge" of Shavuot, we plow mightily forward in our quest for "something different", yet simple, to prepare for Shabbat tonight ... Bloviatrix and I are in a similar predicament ( poor choice of words for such a bounty of good food ) as to what we ought to prepare this evening .. we both want it to be special, yet we have eaten more than our fill of delightful food this week .. So I am opting to make more salmon, but in a different way (which yet remains a mystery), the roasted Vidalias once again, because they are seasonal here and need maximum exposure when available, sauteed spinach with garlic butter, and I just completed a corn flan, which smells delightful! Simple to prepare, yet, from the obligatory taste for doneness, is amazing!! Since we finished off the cheesecake from the holiday, I have bought fresh fruit and will do something with the huge California strawberries which I found early today. Anyone else care to share this night's repast with us?

Sorry for laughing here but my first thought, and it is admittedly lascivious, was that this is something worn by a stripper .... or not ... ooops, that is even worse!! I do actually know about those meat-filled pies however ...

You will enjoy the brownies, unless I miss my guess! And if you like bananas as much as I do, the cream pie as well .. it is big here in Atlanta!

I loved her version of brownies! Very dense and rich!! and have made, and gotten positive feedback, on her banana cream pie and her version of an apple pie is excellent as well .. as I said, I personally have enjoyed using it!

Ooops! I'm sorry I repeated the link. I love the Food Maven site. No problem whatsoever! One can never get enough of the Food Maven himself! Of course, I only speak for myself here ...