Gifted Gourmet

Jeez Louise, but I have begun to quote myself!! I think this was about how people eat their food in a restaurant and now I have begun a thread within a thread on tongue piercing ... oy!! So let us resume the primary topic on disgusting food habits ... sorry for the "digression" or even "the detour"!!

Might this be similar, kpurvis? Barbecue Hash Recipe Because your article brought me the inspiration for this thread, I am forever in your debt!! Thanks!!

From today's Charlotte Observer comes an interesting column by Kathleen Purvis 100 ways to eat leftover barbecue which, (so what's new?), leads me to a natural question: "If one finds oneself with leftover barbeque, what can you make with the leftovers?" The only ways the author suggests are "barbeque pasta" and "barbeque omelets" .. both of which use up the remaining meat. Upon a quick look at recipes for leftovers, I found "barbeque gumbo" and "barbeque hash", both of which sounded quite tasty. What do you do with your leftover barbecue meats?

How about this from Wine Diva? Four books to educate yourself on dessert wines! Enjoy both the learning and the pleasures of the wines....

Low Carb Dessert collection of recipes Perhaps this might be a good beginning and inspiration?

I was in Salzburg in November and loved the food as well as the general atmosphere of the city! The guide I used can be found here and offers a variety of local restaurants ranging from inexpensive to the more elegant, Pfefferschiff: the guide for restaurants If I might, a brief quote on the nicest of the places to try: I also enjoyed my meal at a place called Waterfall ... Waterfall Restaurant Wasserfall neighborhood: Rechte Altstadt (old town, right side) tel: +43 662 873331 address Linzergasse 10 Salzburg AT, 5020

Here you will find the collection of digests for a number of media which are located in the Southeastern states. This week's Southeastern Forum Digest includes, in alphabetical order, by city: The Birmingham NewsLovely article on tea time with suggestions of how to avail oneself of this tradition locally: Charleston Post and CourierAn article on how local diners might best "upgrade" their Krispy Kremes into more elaborate desserts had me in stitches: Additionally, there is an article on how to prepare a quick version (yes, 20 minutes!!) of the beloved dish, Shrimp Etouffee: Charlotte ObserverKathleen Purvis has written a delightful article on leftover barbecue and how to best adapt it to ensuing meals: from Charlotte Creative Loafing: Jacques Pepin's latest cookbookThe Apprentice: My Life in the Kitchen Knoxville News Lead article has a recipe for making chocolate chip cupcakes in a cone: Memphis Commercial AppealBarbecue pork shoulder is the main article in today's paper: Yet another take on local barbecue is also available here: The Tennessean (Nashville)Great recipe for Spicy Lamb over Couscous which I will try myself this weekend: Orlando SentinelFrom the Orlando Sentinel comes the perfect story for the week which finds us enjoying the final episode of Frasier: ah, the memories of that show will persist long after the last show this week ... great writing =longevity of a show, I honestly believe! From the Atlanta Journal-Constitution is an article men will enjoy reading: Cooking: the way to a woman's heart the recipes and, from Atlanta Creative Loafing: Fusion Profusion

Now I am more than certain than ever that I will never be able to eat in a restaurant without spending an appreciable amount of time checking out the way in which people use their tongues in eating! And then the natural au courant question is how will their piercings on this organ affect the quality of their experiences? More intense or numb?

As if these same big corporations don't already have their own Public Relations departments and, barring the lack of success of the former, lawyers to do their legal defenses??

Make that a McShill and Supersize it, will you??

This is the article which appears in tomorrow's Atlanta Journal Constitution on Blais ... I am posting it here because it is more appropriate to this thread than my weekly Southeastern Media Digests: this is just an excerpt from the full article ...

Thank you so much for this incredibly cool link!

Try this if you wish to use it in a drink: Blood orange and Rosemary Daiquiri or, if you want to use this syrup in a mimosa or in a cake there is this: Blood orange Mimosas and Cake recipes just scroll down the page for the recipes...

My favorite: General Tsao's 10-W-30??

Since you will be my guest, Mayhaw Man, I just had to read some of the background on Charlie's Steakhouse .. no menus, enormous onion rings, huge pieces of meat, and that salad .. isn't the iceberg just the canvas for the bleu cheese dressing's paint job?? Charlie's Steakhouse on Dryades Too bad I missed this place during the four years of visiting my daughter at Tulane ....

Isn't that what the term "skanky" means???

How about Democrat enchiladas?? or maybe even chalupas with corned beef and cabbage? more fusion, to be sure, as in boxty with nachos and Limerick Ham with huevos rancheros ...

And, when I first found it, I thought of you in particular, Mayhaw Man! If this could elicit the statement that you have made here, then I can die a happy woman! After reading your comments, I am most anxious to try that salad at Charlie's! Appreciate your input especially, given who you are and your background in all things Louisianish!

Although Dave the Cook has given you the most basic information about which everyone was just guessing yesterday, I can not allow this opportunity to pass without sharing some of my own thoughts on this delightful young chef, Richard Blais. I first met him last fall in the gutted shell of the restaurant he was rebuilding to create what some referred to as a "jewel box" for Atlanta. I was amazed by the entire set up and watched it take shape and become a delight both aesthetically and culinarily. I need not go into the details of this man's delicious and innovative cuisine... it has been done here by others most elegantly. Richard, I believe, will always take the risks, challenge himself to stretch to the limits, and pull out his very deepest impressions and translate them into physical forms on his plates. And we here in Atlanta, applaud his energy and enthusiasm for innovative dishes and conceptualizing the food he creates with flair, humor, and yes, elegance! I, too, look forward to and anticipate more and more of this man's gifts from his kitchen ... it boggles the mind to have to say farewell to his establishment but for him the man, no words can express the pleasure he brought his dining audience!!

Just reading some of the online websites on New Orleans cajun and creole food and came upon this: The New Orleans lists Comments?

I know I personally am not planning to eat at "The Bloated Goat" when I next vacation in Fowlerville, MI. It just doesn't sound appetizing .... Thanks for a great thread here, rich! Most enjoyable discussion!!

"Chuck-a-Rama" (food going in or out here??) in the forties in Oklahoma City, there was "Squat and Gobble" "Skogs" outside Columbus, Ohio ... is this a Klingon restaurant?? "The Bloated Goat" in Fowlerville, MI "The Pickled Wig" in Clarksville, Tennessee (see why The Monkeys wrote/sang the song "Take the last train to Clarksville"??)

This is from their own website and explains a lot ....

Hard Wok Cafe? (Chinese without the celebs!) and the by now infamous "He's Not Here" bar in Texas .. think it may be a chain!