Gifted Gourmet
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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 ...
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They are as French as demonstrations, croissants and good railways; an essential part of any British tourist's holiday and of the social and cultural life of the nation - and they are rapidly disappearing. France's bistros are shutting so quickly, according to new statistics, that within 10 years they will all either have closed down, become 'theme bars' or been swallowed up by large chains. A survey by the catering trade union Synhorcat has revealed that there are at least 5,000 bistro owners who are planning to sell up in the next 12 months. With only 45,000 bistros in France - a fifth of the number of 30 years ago - that has left the industry with a nasty taste in its mouth. 'The typical French cafe is disappearing' ... 'Especially in the provinces there is a process of bistro desertification. There are whole swaths of the country without a bistro in sight.'
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?
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Louis's at Pawley's has a deservedly fine reputation ...
For nearly three decades, James Beard “American Express Best Chef Southeast”, Louis Osteen, has been defined by his passionate devotion to the foods of his Southern ancestry and the Lowcountry. Widely recognized for leading the charge in the preservation of Southern cooking traditions and an early proponent of using local ingredients, Esquire magazine called Osteen “the premier interpreter of New Southern Cuisine”. Now you can meet Osteen and taste his award winning delicacies at the elegant Louis's at Pawleys, the more casual Fish Camp Bar, or at his new specialty food and fine wine market - Louis's To Go.many more dining options with links
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The CEO of supermarket chain Whole Foods Market Inc. responding to a critic in an online war of words, has pledged to add $10 million to his company's annual budget for supporting locally grown food.John Mackey said it would make long-term, low-interest loans to small farms, especially producers of grass-fed beef and organic pasture-based eggs. "We believe this financial assistance of $10 million per year can make a very significant difference in helping local agriculture grow and flourish across the United States and in parts of Canada and the UK as well," Mackey wrote Mackey said some Whole Foods outlets would use parts of their parking lots on Sundays to host open-air markets for nearby farms and would redouble efforts to buy from local producers.
This is very good news, no?
Do you think that Whole Foods got the message Pollan sends in his book?
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OK...stuff in Atlanta....Silver Grill and Silver Skillet...got that from some APD Cops....anyone got info, opinions etc...
that, yes, and then there are the wonderful, Southern meat'n'threes so popular here: -
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:
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source for this quotationKosher meat is considered safer and cleaner than conventional meat. Jewish law requires rigorous inspections, and kosher beef inspectors reject about 50 times as many animals as USDA inspectors do. The animals must be active and healthy before slaughter, and some people consider the slaughtering process to be more humane and hygienic.But safer, cleaner meat doesn't guarantee that it's better for you: Kosher animals are raised on conventional farms, which often administer growth hormones and antibiotics. Kosher hot dogs can be loaded with nitrates and saturated fat. If health is your goal, choose organic kosher meat.
So, how people view or perceive kosher meat, is an area which has many shades of gray ...
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recipe for butter toffee peanuts without egg whites!! just butter and sugar and peanuts ... how bad might it be??
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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!
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Robin Hood was known to dine only upon roasted venison, Pippi Longstocking regularly ate more than her weight ... in the Night Kitchen ... chicken soup with rice, Harry Potter produced an actual brand of Bertie Botts Every Flavor Beans, Wilder's Little House on the Prairie series has several lavishly researched cookbooks based upon it.
Care Bears have a sugary little recipe book as do Beatrix Potter's characters. Roald Dahl's Revolting Recipes draws from his extensive oeuvre to describe, among other things, the process required to create the "Mosquitoes' toes and wampfish roes / Most delicately fried / (The only trouble is they disagree with my inside)" ... James, and his giant peach!
the milk-chocolate river that finally seduces Augustus Gloop in Charlie and the Chocolate Factory, Babar who has a vegan diet.
The Grapes of Wrath specter of Hooverville kids hungrily ringed around Mrs. Joad's empty stew pot ...
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what other fictional characters have been closely related to food?
Not a good example really but Winnie the Pooh does dearly love his honey ...
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A good snack is the Dole Whip in the Magic Kingdom. It's made with a pineapple sorbet.
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!
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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 ...
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As a kid, I loved those funnel cake things. I hadn't had one in years and years, and last year, I went to the fair here in Austin. I saw the funnel cake stand and couldn't help myself, remembering how much I had loved them as a child. And it... was terrible. Horrible, actually. I took one bite, was confused over how bad it was, took another bite, decided, yup, this is really terrible, and threw it out.
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! -
We go to amusement parks for the rides... not the food .
I understand that but what I am hoping to discover are some foods that have been worth remembering from a theme-park setting ...
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According to the International Association of Amusement Parks and Attractions, this year it is expected that we will spend almost $13 billion at our nation's amusement parks.
Green Eggs and Ham Sandwich (Universal Orlando Resort)
Taken from the popular Dr. Seuss story, “Green Eggs and Ham,”
Budweiser Grilled Shrimp (Busch Gardens Europe)
Shrimp grilled with olive oil, spiced with garlic, steak seasoning, cayenne pepper, Budweiser beer and fresh-squeezed lime.
Fried Alligator Bites (Six Flags Over Texas)
They look like chicken nuggets, taste like chicken, but are real alligator meat.
So, what have you enjoyed in theme park dining?
Please share with us?
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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 ...
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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!!
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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!
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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
and, perhaps best of all, the insights offered by Blais in his interview with Food and Wine Magazine
What's your favorite new ingredient?We have a techno-organic approach, meaning we do both traditional and experimental food. We use methylcellulose to make scrambled mangoes with tuna tartare. It thickens liquids to form a gel, which makes the mango juice look like scrambled eggs. On the other hand, I love Berkshire pigs from Riverview Farms in northern Georgia. We get the whole hog. We'll prepare the loin sous vide, cure the belly with sugar and cider, and make a pâté that we serve with mustard ice cream and juiced cornichons, thickened with xanthan gum.
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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.comThe Vidalia Onion is the sweetest onion in the world. It gets its name from the small town in Southeast Georgia, north of the Altamaha River near Savannah, Georgia. The Vidalia Onion is a yellow hybrid variety. When combined with the south Georgia soil and climate of the area, these onions grow into what has become a gourmet's favorite. The growth and harvesting of these onions takes about eight months, as opposed to other varieties of onions which only take ninety to one hundred twenty days to mature. The harvesting is done by hand labor.Tonight, 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!
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bumping up an old thread with updated info ...
For 'ancient grains,' a future in the American diet
CNN today reports:
sales of products with whole grain claims on their packages for the year ending April 22 increased 9.5 percent from the previous year.NuWorld Amaranth, one of the country's main buyers of amaranth, reported a 300 percent increase in sales in the past three years. Bob's Red Mill, which sells alternative wheat-free grains, saw a 25 percent increase in sales in the past year, with quinoa driving the bulk of the growth. Amaranth, grown for millennia by the Aztecs, has twice as much iron as wheat and is higher in protein and fiber. Quinoa, an ancient Andean crop, has less fiber but more protein and iron than wheat.
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Does anybody know the history or origin of Cobb Salad?
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!
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Did you happen to find out exactly which grocery store?
Just asking, you realize ...
Blais on fire ... the latest on the greatest ...
in Southeast: Dining
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He will be moving in mid-July so don't waste any time .. go now while there is still time to experience this genius in action .. next time will be in Miami ...