Gifted Gourmet

And who will not find these places well-named? Latte Da (coffeehouse chain) Grounds for Divorce (Santa Barbara) and, of course, Sufficient Grounds (Berkeley) The Stinking Rose (the very well known South Beach garlic-themed restaurant in SF) For Heaven's Cakes (bakery)

Thanks for this up-close-and-personal view of the evening, therese! For those who relish the idea of small, varied, interesting tastes, this appears to be ideal!

I once wrote a piece on this type of topic and read about some of the more humorous names: A Salt and Battery (West Village, NYC) The Horny Toad and The Satisfied Frog (both barbecue places in Cave Creek, Arizona , near Scottsdale) Pooh Ping Palace (Chinese food, near Victoria, Australia) Ciao Mein (Chinese/Italian in the Hyatt Regency, Waikiki) Genghis Cohen (Chinese kosher in Los Angeles)

Perfect!! Thanks for this!!

I love my beef crusty outside and quivering, pulsating, throbbing purplish-red inside ... and, although I have been rebuked on numerous occasions by my dining companions, I have yet to suffer any ill effects from choosing this option with beef ...really enjoy carpacchio of beef and beef tartare for the self same reasons ... don't the French refer to this as "bleu"???

Well said once again, Squeat .. and amen to those powerfully simple yet touching sentiments ...

Amen, Squeat, amen indeed!! Many long years ahead for them both!

Certainly no reason whatsoever to be offended by this, Rachel. Quite the contrary, I applaud the achievements of this unique blend of southern writers!

Of both local and national interest in today's Atlanta Journal-Constitution is an article on two nationally recognized Southern cooks: the article As Edna Lewis, who was Peacock's early mentor, approaches the ripe old age of 88, her family wants her to return to their family home in Virginia in order to care for her. Peacock maintains that he is well able to do the exact same thing here in Atlanta where they live together, enjoying each others' company. Their cookbook, The Gift of Southern Cooking : Recipes and Revelations from Two Great Southern Cooks is both the 2004 James Beard Award Nominee for Cooking of the Americas as well as the 2004 IACP Award Nominee for American Category. And the story of their friendship is a moving one: a tale of two chefs There was a discussion recently (well, last year, to be more precise) about them here at eGullet: the thread

Because my primary focus this weekend is on a Mother's Day brunch I am making for my mother and family, tonight's dinner is less than elegant: The Atlanta heat is revving up so I have opted out of the soup for tonight ... Salad is hearts of palm with tomatoes, cucumber, red onions, calamata olives, red peppers and onions, and a vinaigrette redolent of olive oil and wine vinegar and garlic ... Main course is also simple: chicken breast schnitzel with tiny red potatoes in a pasley and garlic "butter"... fresh roasted asparus mimosa ... and a fresh strawberry shortcake (because I found superlative Watsonville, Ca., berries and could not resist! Wine? Moscato d'Asti by Bartenura (I know alcohol tinged gingerale!)

My Guide for the Perplexed: Perhaps they wanted to come up with some type of alcohol metaphor? and make it appear even more spectacular than it is, bubble-wise?? Reality check time click on "Quality Portfolio" ...

Finally! Someone here with whom I can identify! and over 30! Why is everyone now in their thirties? Was at U of I in the last thrilling flowerchild LSD days of the sixties ... Aren't our good old Yippees now "suits"?? Nowadays, drinking makes me feel out of control so I avoid the stuff and simply quaff a little vin ordinaire de temps en temps... Now, if I were going the the Emerald City of Oz, I would ask the Wizard for a new pancreas!

Like perhaps twin hot tubs? Seriously, ya'll, never have I had such a down-and-dirty eyeview of what goes into cooking a porcine creature ... truly in awe of you who have made this an "art form"!!

Here you will find the collection of digests for a number of media which are located in the Southeastern states. For the latest digest go to the end. Charlotte, North Carolina The opening of a new Vietnamese restaurant in Charlotte is greeted with much enthusiasm: Bên Thành Vietnamese Restaurant Another article from Charlotte has the explosion of Latino foods as its focal point: New foods a sensation Wine article and from The Charlotte Observer Kaffe Frappe Tennessee Media Nashville Scene An interesting delight for the fudgey brownie enthusiast: Simply Brownies From Memphis comes yet another excellent collection of food articles: Memphis, Tennessee food article collection one of which, I found most intriguing: South African wines: the new Napa? Charleston, South Carolina media The Charleston Post and Courier runs a number of excellent columns: Great articles on a variety of subjects One of the best is about the Slow Food Movement: Slow Food on the Rise also a collection of marvelous new books for Mother's Day: Celebration with books for Mom and Taking the low carb frozen treat test Last but hardly least, is the Atlanta Journal Constitution which this week dissects the fine art of souffle preparation just in time for Mother's Day: AJC food section from Atlanta Creative Loafing are a myriad of food articles: Creative Loafing this week a review of Bamboo Garden, a local favorite: East meets East cuisine and, not to be forgotten, is the food section of The Birmingham News from Alabama: Food section this week

According to the Creative Loafing review, the price of the tasting menu has gone up to $69! Yikes. I better get there before it goes up anymore...pretty soon I won't be able to afford it! morda But it is so well worth every dollar! It will give you goosebumps in its creativity and laughter at its cleverness in concepts!! Trust me, $69 isn't even half bad for this great a pleasure!

Iced in pure guilt .... Oy! Have I managed to hit every possible Jewish stereotype yet??

My thoughts exactly ... demure and pristine ... Jewish apple cake, on the other hand, rocks! Full of sugar and eggs and oil and raisins and hefty chunks of apple .. all bountifully bestowed upon the individual fressing with abandonment and joy!! Too much is never enough!! That is how I cook, anyway...

Bacon is a vegetable Mark Parisi cartoons

This is a website with numerous food related cartoons/comics: Food Funnies Enjoy!

Just found this on Google:Galliano history In 1986, a talented Italian distiller, Arturo Vaccari, by blending local and exotic ingredients such as star anise and vanilla, gave birth to a new spirit. He named his creation "Galliano" after Maggiore Galliano, hero of the East African wars at the end of the 19th century. Galliano Liquore soon travelled across the borders with the Italian pioneers heading for the gold rush in California. Thanks to its verstalityadn original taste. 70 proof. and it is exactly eighteen years ago ...

My favorite rice pudding See what you think ... adding cinnamon and raisins, as you can see, is at your discretion here .. this is just the "basic".

Mexican appetizer collection A very nice set of entirely appropriate Cinco de Mayo "openers"!

Digest compiled by Gifted Gourmet Atlanta Media In this week's Creative Loafing for Atlanta, there is a lovely review of the new restaurant which has been widely discussed here in our Southeast Forum, Blais: Blazing a new path in Atlanta the link to our discussion on this place is: eG thread When you read the review, please keep in mind the fact that Atlanta is within easy driving distance of pretty much everywhere in the United States, with the possible exception of Hawaii! Also in this week's Creative Loafing is a review of one of the newest additions to our local dining scene, Eugene: More fine dining in Atlanta This week's Atlanta Journal-Constitution Food section places its primary focus on ways in which to enliven the currently popular "bagged salads" ... and, as the writer correctly notes: "So go ahead. Play with your food. This is not your mother's iceberg wedge anymore." She includes a variety of items which can produce an interesting, healthful, and yes, even delightful, result: Salads: new and different touches Charlotte, N.C. Media In the current issue of Charlotte's Creative Loafing, one can delight in the local dining scene and enjoy articles on a variety of topics, case in point this week: the newest Greek restaurant in town: It's Greek to me Kathleen Purvis, the food editor of the Charlotte Observer has some marvelous weekly columns on different aspects of food in her community: Kathleen Purvis The past few weeks find her discussing napkin folding in fine restaurants: article here as well as the history of local barbecue: barbecue Nashville, Tennessee Media TheTennessean Don't miss Mint Juleps and Barbecue redux... Nashville version Wherefore art thou, barbecue?

Scherzo movements from any symphony by Mozart, Beethoven, Prokofiev, or Mussorsky ... a little Scott Joplin is nice ... and, naturellement, a touch of 80's classic rock!

You actually have leftovers????