Gifted Gourmet

Rodney, do check for some highly inviting recipes here at Gourmet Sleuth... at the website, Pots de Creme.com, you will find all manner of interesting points ...Pots De Creme Leopardo looks like something I might try ...

Guardian UK This article explains the main reasons for this phenomenon ... is this accurate from your experiences in France lately? The reasons cited here include: French bureaucracy, recent campaigns against drink-driving, strict gaming regulation which restricts pinball, the growing use of the internet, replacing face-to-face discussions, and finally, the very strong possibility of a new law banning smoking in public places. Do you see this happening too?

Louis's at Pawley's has a deservedly fine reputation ... many more dining options with links another set of links .. and some are barbecue ... Sam Snead's Grill may be a good choice ...

article from Reuters This is very good news, no? Do you think that Whole Foods got the message Pollan sends in his book?

that, yes, and then there are the wonderful, Southern meat'n'threes so popular here: local off-the-beaten-path meat-and-threes

John, looks like Blais and his new bride, Jazmin, will be going to Miami and exploring almost all of the above items in your post ... almost being the operative word here. Forgot to add some Blais website info: blaiscuisine news some of Blais' plates

source for this quotationSo, how people view or perceive kosher meat, is an area which has many shades of gray ...

recipe for butter toffee peanuts without egg whites!! just butter and sugar and peanuts ... how bad might it be??

Thanks for this update, Dave ... I must say that I am thoroughly impressed and not really surprised at this stroke of good fortune for Blais ... he knows cuisine so thoroughly and has such a deft hand with creativity. I have never forgotten the meals I ate when he opened his restaurant in Buckhead ... innovative didn't really begin to describe his work ... We here in Atlanta wish him well in this new, exciting endeavor!

source of the info here

Not a good example really but Winnie the Pooh does dearly love his honey ...

I remember that on a visit there some years ago, I was fairly faint from the heat and humidity which is intense in a summery Orlando ... that was when I found the Dole Whip concession stand ... it was so refreshing, that I returned a number of times that day to keep myself cool ... thanks for reminding me, Beth!

Congratulations to the one and only Debbie Moose writing in the News and Observer, Raleigh, NC! Excellent job! I have eaten her incredible devilled eggs ... And to Bill Addison of Atlanta Creative Loafing ... as well as John Kessler of the Atlanta Journal-Constitution ... our local guys do a fine job in their food articles ...

That only goes to prove that things often are not as we perceived them as a child .. it has happened to me more than once! and I think, "did I miss the point here?" "what in the world happened to my sense of taste?!" ... obviously outgrew the pleasures of childhood and now my tastes are more sophisticated .. hopefully!

I understand that but what I am hoping to discover are some foods that have been worth remembering from a theme-park setting ...

MSNBC So, what have you enjoyed in theme park dining? Please share with us?

Yet another consideration for me in preparing this soup: on holidays, I always use a large pullet .. the flavor is much better, in my opinion ... during the regular year, however, I look for a fat kosher chicken for my soup ... some of my reflections from an earlier thread

My one foray, and a brief one it was, was joining a friend in making our first kreplach ... it took us nearly a full day and then our husbands came home and downed the soup with the kreplach in mere minutes ... very labor-intensive ... never tried it again .. Another reflection: but with a wonton wrapper? Maybe it is worth the effort .. you have inspired me yet again, Pam! When the fall comes, with the High Holidays, I think I will approach this task with your wonderful enthusiasm!!

To achieve the desired golden look for the broth, I learned early on to use the skins from my large brown onions ... it really works! And since chicken soup was called "goldene yoich" in Yiddish, the golden color is essential ... some say that it is the golden globules of fat that catch light over the top of chicken soup that give the soup its golden glow ... I say leave those peels on the onion!

Every production of genius must be the production of enthusiasm. -- Benjamin Disraeli Reporting this through mixed emotions ... and the source is an extremely reliable one ... Richard Blais, our local culinary talent, is expected to soon be joining the culinary scene in Miami's South Beach to work on a few new projects .. this is decidedly a loss to the local Atlanta dining scene. We have a number of topics from impressed members who have eaten his exceptional creations: Blais: 17 course degustation, $49, in Atlanta ?, Laundry, Bulli, Alum Makes Good the One Midtown Kitchen discussion Blais on Iron Chef America in search of Blais and, perhaps best of all, the insights offered by Blais in his interview with Food and Wine Magazine

bumping this up from 2003! Everyone knows about making these variations on the ever-popular onion: there's the blooming onion, fried onions, fried onion block, and those delightful onion petals but now I must inquire of our members: can you tell me how to make the best onion rings ever with our marvelous locally-grown Georgia Vidalia onions? We have the sweetest, juiciest onions here in Georgia: the Vidalia: Vidaliasbest.comTonight, I watched Emeril and Bobby Flay make a Guinness beer batter and the onion rings looked fantastic! I bought a big bag of Vidalias yesterday and am ready for any and all advice!

bumping up an old thread with updated info ... For 'ancient grains,' a future in the American diet CNN today reports:

the history of Cobb salad with recipes for the original & dressing the history of Waldorf salad with recipes KitchenProject.com has a lot of great information!

Did you happen to find out exactly which grocery store? Just asking, you realize ...

Here in Atlanta we have a clear winner: the catchy name aside, Lettuce Souprise You is more than a mere gimmick. The family-style restaurant offers a vast salad bar with three types of lettuce, a couple dozen veggies to add in, and even some pre-made salads. If that isn't enough for you, the restaurant offers a hot bar option which boasts soups, pastas, a baked potato bar, and unlimited muffins and dessert. There are four soups offered daily, but they rotate through,... the pastas and sauces, a baked potato with all of the fixings .. then there's the muffins. Lettuce Souprise You is famous for its chocolate-chip muffins... the equally delicious cranberry muffins. Their dessert bar includes fruit and a make-your-own-strawberry-shortcake option!