Gifted Gourmet
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Posts posted by Gifted Gourmet
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How many of us have the ability to fulfill our dreams and wishes as RW Apple did?
I am more than pleased by how he lived his life and how rewarding it must have been for him along the way ... to contribute to the knowledge of others is quite a large gift indeed ...
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I seriously doubt that Richard's episode of ICA will ever air since he is no longer at the helm of ONE. I could be wrong though. That entire episode was filmed around the chef of One Midtown Kitchen, not the former chef of OMK, now cooking in Miami.
Too bad because I figure he wiped the floor with his opponent.
His opponent was, if memory serves, Mario Batali .. as for the airing of that episode, I will email Richard Blais today and see what the current status of that episode is ... his creativity, now on display at Bartong, has probably remained virtually intact, despite his venue of the moment ...
But, in the meantime, there comes this bit of local ICA news:
what's happening chef-wise ...
sending ballots to culinary experts and esteemed food critics throughout the city of Atlanta for their top three chef nominations. The nominations were then gathered, verified and tallied to unveil the city's top 4 competing chefs. Atlanta nominees Gerry Klaskala of Aria, Linton Hopkins of Restaurant Euguene, Annie Quatrano of Bacchanalia and Kevin Rathbun of Rathbun's will compete locally on August 28th with only one winning the opportunity to head to Kitchen Stadium. -
Rachael Ray: Why food snobs should quit picking on her.
an article worthy of your consideration ...For years, I devoured the show, and Ray and I enjoyed a problem-free relationship. But as she became more popular and her detractors became more vocal, I realized that if I wanted to defend her, I should try a few of her recipes. You can imagine my dismay when, 21 recipes later, I was forced to admit that I could not complete a 30-Minute Meal in 30 minutes. Ray's four-course "Cooking for 10 in 30 Italian Style" menu took me a frenzied one hour, 25 minutes, and 57 seconds. Though the food was very good, I came away exhausted and with a burnt finger. -
last year's PBS Newshour interview with Apple ...
JEFFREY BROWN: To what extent is it still true that food determines the character of the cities you visit?R.W. "JOHNNY" APPLE, JR.: Unless you're going to haute cuisine restaurants, where the chef is from Italy or France, the food very often is traditional. But far beyond that, for me, personally, I come from a family that owned supermarkets.
So, I was around food. I had a grandmother whom I spent a lot of my time with, who was a fabulous cook. And it's portable. No matter where the New York Times has sent me -- from Africa to Vietnam to China to Utah to wherever -- there's something to eat.
and then there is this on a New Orleans favorite:
NYTimes article, circa 2005shrimp rules on Uglesich's tables. In addition to shrimp Uggie, you can order a shrimp po' boy (crisp fried shrimp in a long, toasted bread roll), shrimp and grits (shrimp in a delectably creamy sauce ladled over fried triangles of grits), grilled shrimp and onions, shrimp and country sausage with a creole mustard sauce, shrimp in bacon with a sweet potato soufflé, firecracker shrimp with barbecue and horseradish sauce, shrimp rémoulade, shrimp creole, shrimp stuffed with crabmeat, voodoo shrimp and volcano shrimp, among a long list of other dishes. Voodoo shrimp, which contains black bean paste and is described on the menu as Asian Creole, and volcano shrimp, which includes ginger, soy sauce, black bean paste and Chinese red pepper, reflect the influence of recent migrants to south Louisiana, as does the Vietnamese dipping sauce that is now served with the crawfish balls. -
How can one not treasure R.W.Apple when he came out with:
from MSNBC"Vidalias are to run-of-the-mill onions as foie gras is to chopped liver," he wrote in a 1998 feature. Checking out hot dogs in Chicago, he wrote in 2004: "No place else this side of Frankfurt has a frankfurter stand every three or four blocks, as Chicago does. And no other place anywhere has a catechism of condiments as rigorously defined as Chicago's. ... And no ketchup, please. Ever." -
She doesn't have the culture or the character of a serious food professional.
and she has never, ever claimed to be anything but an amateur ... she never holds herself out to be a pro ... that said, I honestly feel that the length of her new daily show is a touch excessive ... about a half-hour would have done just as well ...
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Talia's Steakhouse seems to have a great menu and seems to be popular as well ...
An Italian kosher meat restaurant is Tevere ... look over their menus ...
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Mike's Bistro is a superb example of a meat restaurant in Manhattan and the place is "very happening" ....
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Everyone, be at peace this year, I pray that we are all written for a sweet year and a year of growth.
and to you, Rebecca, only the best of health and strength in the coming New Year ... you are a marvelous contributor to this, and other, threads on Jewish cooking and we look forward to your insights within this topic!
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the Epicurious recipe collection remains, until this very day, my very favorite resource for how to end the fast in an elegant, delicious way ...
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What do you think of these works and what other demonstrations of food in contemporary art have you come across?
I believe that my best answer could be located here in in this post ...
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There are a couple of good demos on the Net that I particularly like, and given the short time until Rosh Hashonah, might work well for you:
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My vegan daughter came into Atlanta from California for the weekend to celebrate my mother's 95th birthday. I was worried about making a vegan meal but, surprisingly, found it not too terribly complicated after all!
Appetizer salads:
pickled jicama-carrot combination
Thai peanut cold noodle salad
Potato-Vidalia cream soup (using "Silk" soymilk)
Main courses:
Butternut squash ravioli and roasted pepper ravioli and vegetarian potstickers all with the 365 Whole Foods Roasted Vegetable Tomato Sauce (for her)
Poached chicken breasts with the same sauce for my husband and me
Fresh cranberries poached in port
Peach-plum tarte
Wines but no challah because vegans don't eat eggs ... so we had some leftover schmura matzo for Hamotzi ...
The result pleased my daughter enormously and I found the meal not uninteresting at all ...
The next night, for the birthday party, I ordered a deep dark chocolate vegan cake from a local bakery which only cost $35! ... it was truly splendid!
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You know you're an eGulleteer when ...
When eGullet is named as the co-respondent in your divorce proceedings ...
or for the little used "alienation of affections" tort by your furious spouse ... as a food discussion website, make that "torte".
your children can only identify their eGulleteer parent when offered photographs of the back of his/her head ...
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and what ever happened to Lobster Thermador??recipe from a recipe archive (told you it was old!!)
Crab Louie Salad:
Credit for the origin of Crab Louie Salad depends on who you talk to and which state of the West Coast you are in. Most historians agree that the salad began appearing on menus of finer West Coast establishments between the turn of the 20th century and World War I. Other historians suggest that the salad was named after King Louis XIV who was known for his enormous amounts of food he could eatand there was salade a la Russe as well about which little is currently heard ...history of salads ...
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Rarely ever see Blanquette de Veau in a restaurant ... perhaps because there are so many other ways to prepare veal which are less calorie-laden?
sourceBlanquette de veau can be considered an institution of French cuisine. Indeed, noted food critic and author, Raymond Sokolov, included it in his new book, The Cook's Canon: 101 Classic Recipes Everyone Should Know. The dish itself has a long history and recipes for it were first noted in the 1739 ... It also appeared on the menus of the very first Parisian restaurants. In fact, Flandrin, in his book on the subject, says that you can trace the history of French cusine by studying the various recipes for this rather humble dish, which got its start with leftovers and then transformed itself into haute cuisine, appearing on the menus of starred restaurants -
There is a good, long thread on types of honey which shows my personal preferences for baking honeycakes in my house: Personally enjoy clover and orange blossom honeys ... and you??
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Are the Kosher briskets brined?
By way of explanation ... in kashering meat, salt is used to draw the blood from the freshly cut meat .. the process explained best here ... ... so it isn't brining in the classic sense really ... hope this makes sense!
The meat is then placed on a special board, either grooved or perforated, which is slanted, in order to allow the blood to flow down.The meat is then sprinkled with medium-coarse salt. Fine (table) salt is not used because it dissolves too easily, while salt that is too coarse falls off.
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My wife thinks it has to do with a difference between kosher & non-kosher meat & that kosher is the more tender variety.
Can anyone with serious experience making brisket explain to me in culinary terms why a brisket can be so different fr. one yr to the next & whether there are things one can do to ensure a tender one?
It has nothing to do with kosher or nonkosher ... mine are very tender and are always kosher ...
Trick has to do with length of time ... typical braising technique: sear outside, add liquids and spices, simmer til tender, depending upon the size of the meat ... if it is tough, then continue cooking a bit longer ... then I slice it and return to the pot with the gravy which has formed, thicken the gravy, and serve ...
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Are there any other dishes that you are familiar with? Have you ever tried any?
Recipes of all types on this topic ... Amish and Mennonite communities have a number of very cool-looking recipes here... lived not far from Downingtown, Pa. and ate there in some of the few restaurants ... Amish Funnel Cake is wonderful! Amish Shoo Fly Pies and Amish Snickerdoodles are well known.
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Nigella Feasts
in Food Media & Arts
Posted
Nigella is quite a woman .. but her life has certainly had some startling ups and downs ... Nigella Lawson: A sweet and sour life
I think that the reason so many love her unabashedly: she is real