Gifted Gourmet

Vidalia onions Georgia peaches

Thank you for organizing the threads into a more comprehensive and compact unit ... I had a heck of a time tracking and back tracking to locate pieces of information. Yesterday, I had a similar discussion with Chris Cognac about the very same idea. I believe it attests to the very high interest in this series and may be exactly what Food Network needed after such a lethargic lull .... that and new leadership, which is another thread here.

Hopefully, she'll take a look at eGullet for some "background" on the responses of the true food cognoscenti ....

Okay, okay, ladies, there are many excellent restaurants on this list for Taste of the Nation .... anyone just looking at this would think we Atlantans have only the basest of plebian tastes!!! There are some terrific people cooking for this!

This sounds like my favorite kind of "read" ... thank you for bringing it up here on eGullet!! Checking with Amazon right now for a copy ....

By comparison, Tryska, my Nutella rugelach could positively be considered health food!

Then there is my perpetually angst-producing question: Who in the hell decides the size of a serving anyway???

Perhaps a sign of the Apocalypse??

Ah, another Nutella addict has emerged! Had the stuff on a trip abroad and found it a delightful alternative to jam and jelly .... This is a treasure chest of Nutella recipes in which I have found some "gems": http://www.recipegoldmine.com/nutella/nutella.html I have personal, intimate experience with this one for Rugelach!!

Personally quite fond of the new red little spring potatoes for boiling .. but not overcooking! They are such an excellent accompaniment to virtually all entrees and are also marvelous when served as an appetizer with creme fraiche and a dollop or caviar.

Maintaining the suspense is all part of the kitsch that IC must offer to maintain viewer interest, no? I know I am glued to the set to see the outcome, anxiously chewing my nails .... even worse that the Bush-Gore election tension .... Chris joking? Is this a new phenomenon?

The interview by Patricia Gay was marvelous! Insight into the various internal components of ICA make my viewing of the episodes so much more interesting ... Thanks for this humorous and insightful article, Patricia.

We have the same thing happening here in Atlanta .. and there is a thread in the Southeast Forum with even more specific details ... including the restaurants participating locally .... but here is the nationwide schedule of events and the details from each city are readily available on this site: http://www.tasteofthenation.org/site/PageS...name=findandbuy

That was my take on it ... that and Gastronomica actually do talk food uber alles ...

Coming up shortly, in May, and whether you live within driving distance of Atlanta or merely come here on business, this looks to have some spectacular possibilitites for those who enjoy the culinary prowess of our local chefs: http://www.tasteofthenation.org/site/Clubs...id=1020&pg=main There is a long list of the restaurants who will be participating and, if I recall correctly, it is a stellar cast of performers, so to speak!

In my heart of hearts I know Tony Bourdain would have given it the zing and wit it needed .. too bad he didn't want to be one of the judges which he had mentioned here at eG some time back ... mores the pity ...

but, hopefully, not the hapless oriental lady he often picks upon mercilessly at his local, Atlanta Bed Bath and Beyond!

Mark Dacascos, the faux Kaga "hot guy" .... from Food Network's website: Actor and martial artist Mark Dacascos makes his Food Network debut on Iron Chef America. Prior to hosting the show, Mark has had numerous television, film, and theatrical appearances. Before being discovered in San Francisco’s Chinatown, Mark was a European martial arts champion. He is, to be sure, not without talents, one of which is his backward somersault done without hands ....

Me too! and I am a practicing (still perfecting though!) card-carrying heterosexual! She seemed very knowledgeable and she should have been more prominently featured even!

Does anyone think perhaps they should have imported the judges from the Bocuse d'Or panels?? Now those people knew what was on their tongues, down to the last grain of Fleur de Sel ... Accuracy and reliability of tastebuds is best done by the pros .. not someone imported from Comedy Central ... worse yet, Central Casting!

I understand that Gourmet Magazine has also changed considerably and, if the thread on eG on this is totally "on target", is losing subscribers ... many of whom enjoyed the former way of doing things ... I read Saveur and enjoy it as well as the issues of Gastronomica which were a gift.

In the possible event that you missed tonight's shows, here is the schedule for the week, as well as some other interesting material from FN TV: http://www.foodnetwork.com/food/show_ia/te...6_19048,00.html

I really thought for originality and ability to create interesting and innovative dishes for the trout, that Sakai would positively win ... but alas, I was wrong .. Extremely interesting, too, that the FN TV voters at home agreed on Sakai as the winner ... http://www.foodnetwork.com/food/show_ia/ar...2803991,00.html

He's only 19. Hehe.. and telling everyone what to do. Isn't that what most 19 year old kids do? and with great self-assurance, to be sure!!

Not so good as my Pepperidge Farms Butter Chessmen cookies do, I'll betcha!!