Gifted Gourmet
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Posts posted by Gifted Gourmet
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Seeger's is owned by chef Guenter Seeger. It is his only restaurant and he works on the line in the kitchen every night. Every penny they make is hard-earned and well deserved.
Amen, ned, amen .. and many thanks for your having acknowledged the efforts and creativity of Gunther Seeger.
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GG, for something really different, you could serve the duck with a Pomegranate Gastrique.
The more I look at that pomegranate gastrique, the more appealing it seems ... certainly a viable option, Michelle, and one worth rethinking ... many thanks!
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Grenadine (red)
Creme de cacao (brown)
Creme de menthe (green)
Parfait Amour (violet)
Maraschino liqueur (white(
Orange curacao (orange)
Brandy (amber)
Use a tall, straight-sided glass. Pour the ingredients in the order in which they are listed over a the back of a teaspoon into the glass. Make beautiful, colorful layers.
time consuming and delicate ...
probably doesn't happen too frequently though ... -
ETA: Mel, that last one seems good and solid -- but does the heavy handle make the ladle flip out of smaller pots?
I don't use it to do anything but serve so my hand is on the handle for that purpose primarily .. it also depends as well on the depth of the soup pot .. to date, it has yet to flip out by itself .. nothing flips out in this house, including the cook ...
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I look for handle length, weight, and ease of use ...
This is my newest purchase and I use it whenever I have soup worthy of it ... didn't realize that there are so many types of ladles ... small ones for gravy, some for batter, some for sauces, plastic for punch, and some in porcelain ...
an old and well beloved soup ladle from my grandmother .. and newer ladle
my favorite ladle as of today ... heavy and well balanced ...
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This list has the very finest of Budapest restaurants ... .. check out links which interest you most ... when I was in Budapest, I enjoyed Gundel but many of these excellent restaurants would be next on my personal "must try" places to dine ...
Rivalda's menu has a number of excellent dishes ...
Fortuna is positively elegant ...Fortuna's menu and wine list are long and enticing
Cafe Pierrot has a menu here but in Hungarian ...
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No, I'm talking about the non-franchise type.
Then we have to return to the concept of those "meat'n'threes" .. which fill the bill for families ...thread is right here ... .. very much a "family restaurant" ...
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Like Shoney's, Denny's, Perkins ?? That type of thing?
To name the worst of the family restaurants ...
You missed Cracker Barrel and Bob Evans (which is actually rather good..) and Golden Corral ...
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I, too, am not able to ask a waiter that late in the meal to change my order, Kris.. too shy... but it is imperative to eat that item next time .. by then I have either forgotten about it though or it isn't what I want when I actually eat it ...
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another example of this type of glass and the drink ... just imagine how lovely it looks when filled .. must be a bartender's nightmare though ...
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why are bananas so expensive in Australia, where you can surely grow them, and which is near other countries (e.g., Indonesia) where bananas are grown?
One possible answer here: Australia does not allow banana imports (or even apples from New Zealand - its free-trade partner) on the basis that these imports might bring in pests that could harm Australian agriculture. This means Australia has a very limited supply of domestic bananas ... recent cyclones damaged the crop and so, as supply has dropped, the prices have skyrocketed. Does any of this make sense to you as an explanation?
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I understand what you're saying here ... and my own take on this would be that there are undoubtedly an equal number of good to bad ... as to having menus on the net? too small and unnecessary: locals know what to avoid by heart ... the rest of us are on our own!
In the South, we have tons of little, hole-in-the-wall "meat'n'threes" ... and, I rather imagine, there are many both good and awful ...
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I baked a Peach-Blueberry Pie today to serve with vanilla ice cream for our Labor Day lunch ... I like the fact that a few blueberries colors the peach juices a lovely rosy hue... the peaches here in Georgia this summer have been large, succulent, and very juicy .. maybe the heat ... with very little rain?
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This is so impressive .. yes, bread! I am in awe of your abilities .. it is something I have never tried ... I am afraid of yeast
... and it well may be afraid of me, too! Thanks for the beautiful photographs everyone! -
Everyone, it seems, can retell the deli incident in the film When Harry met Sally which concludes with the phrase "I'll have what she's having!" ... but that, naturally referred to something other than food ...
When thinking about dining in a restaurant, have you ever wished to change your order to the waiter based upon seeing something on a fellow diner's plate?
Did you force yourself to refrain from asking your waiter to switch an item, an entree, an appetizer, a dessert ... after seeing what someone else ordered which looked just perfect for what you had in mind?
Or have you actually requested a change in your own order based upon seeing something more desirable?
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Have you decided what you are doing with the duck? Duck, goose and lamb are very expensive here. I would love to have duck with orange or cherry sauce.
The duck with honey will be the first option but I also like this recipe as well:
DUCK WITH PORT-CHERRY SAUCE
... while I don't have the duck breast but the whole bird, this sauce sounds positively elegant!! -
I went back to look for this thread which contains a number of great recipes and general ideas ...Newish Jewish ...and then there is this: another longer thread with all manner of Rosh Hashonah recipes/ideas
This year I am prepared for Rosh Hashonah ... my freezer now contains both a kosher duckling and a lamb roast ... a little variation on the usual brisket/turkey/stuffed cabbage that I normally consider main courses for Rosh Hashonah ...
and the recipe is here for Epicurious' Duck with Honey which seems perfect for Rosh Hashonah ...
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Any recent suggestions?
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Spicy Szechuan Chicken with couscous
Moroccan carrot salads
Fruit and cinnamon babka
Shabbat shalom!
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Table-prepared caesar salad is both entertaining to watch and to eat .. it tastes so much fresher, maybe because one watches it being made ... honestly, table-prepared anything is going to be done in a fancier, more expensive setting ... it is part of the "show" when they served it to us at Delmonico Steakhouse, Las Vegas, NV.
And, in a similar question, do waiters still flambee foods tableside? Steak Diane? Bananas Foster in NO?
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Your reverence for your mother's guidance and passion for all manner of foods might even fit in nicely in this Mother's Day tribute thread, Dave.
Beautifully written and conceived ... a poor choice of words to relate to motherhood ...
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It's like a dream come true. Seeger stays and offers cheaper options for us hobos. I can't believe it. Just awesome.
Well, someone felt that their financial backing would make all the difference .. and, ultimately, he was satisfied enough to stay ... I think this is wonderful news for Atlanta!
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I honestly just want to cook for people and help them think about food in a new way.
I wish you the very best of luck .. you have passion and talent and, hopefully, like my friend Richard Blais, you will find something which best fits your skills!
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On access Atlanta today this appeared: reprieve for Seegers
Read to find out how this miracle occurred ...Chef Guenter Seeger has found the means to raise his namesake Buckhead restaurant from the ashes despite his announcement three weeks ago that he planned to sell the restaurant and leave the city....
Octoberfest Recipes
in Elsewhere in Europe: Cooking & Baking
Posted · Edited by Gifted Gourmet (log)
Guide plus recipes for an Oktoberfest celebration ...