-
Posts
9,607 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by Gifted Gourmet
-
the recipe: Sweet potato: pickled
-
In going back and rereading the article, I looked at what is being "quick pickled": Sweet potatoes Pickled Farm-stand tomatoes Pickled peppers (yeah, the rhyme! ) Pickled melon balls Pickled corn kernels All are delicate and, therefore, good choices for this process ... Has anyone tried pickling any of these?
-
Summertime fairly begs for pickled fruits and vegetables ... article from the Washington Post Don't miss the great recipes in this article! Because this article makes the new version of pickling appear so simple and almost effortless, I, who have yet to pickle anything, think it is high time to try this ... but what to pickle? Upon which foods might you want to try this technique?
-
more discussion from Dickerman, Raichlen, and Schlesinger Today's continuing barbecue discussion focuses upon Dry Rubs vs. Marinades: Dickerman:
-
Slate Magazine article Sara Dickerman: Chris Schlesinger: Steven Raichlen: This three-way discussion by such seasoned individuals makes for some extremely lively reading .. too much to go into here without your first reading the comments of these knowledgeable food people ... Once you have the chance to read the piece from Slate, what conclusions do you think make the most sense for you personally on the subject of barbecuing? Was anyone completely off-base in the discussion? Most worthy points made? By whom? Love to hear your opinions ... I, personally, remain impressed with Raichlen.
-
Interesting that NYT has an article on Claude Terrail today: Paris Landmark Has Much Experience in Carrying On
-
My bottle of Balsamic "Tradizionale vecchio" is at least 12 years old and the "Tradizionale extra vecchio" (extra old) is supposed to be at least 25 years old. Both are marvelously smooth and mellow but the extra vecchio is thicker and considerably more packed with flavor. I use them sparingly in salad dressings, use with great care at the end (or near the end) of the cooking process because that subtlety can easily evaporate, and I once actually read that when serving balsamic on desserts or fruits, one only needs to add a couple of drops, even spray it on with an atomizer or small spray bottle... that is how valuable (my) balsamic is ...
-
eG Foodblog: tupac17616 - Barbecue & Foie Gras
Gifted Gourmet replied to a topic in Food Traditions & Culture
Whadda kitchen you have! Gorgeous!!! I am positively green with envy!! oh yeah, a great blog as well, tupac ... -
More outstanding "genyoowine"meat-and-threes might include: Smith House in Dahlonega, Buckner’s in Jackson, GA, The Dillard House Mrs. Bakers in Decatur off Rockbrige Road, Who’s Got Soul on Herrington Road off of Old Norcross Road. Pace’s Fish Camp in Brinson, GA Wanda Sue’s in Newton (best fried chicken & deserts) and Terry Lynn’s in Bainbridge (best fried green tomatoes, fried eggplant, fried squash). Ma Hull’s Boardinghouse across from the Inman Street MARTA station. (A home cooked feast every night, word of mouth only, and Mrs. Hull collecting the cost of your meal in a cardboard cigar box on her front porch.) The Colonnade Mary Mac’s Tea Room on Ponce Thelma's Kitchen on Auburn Avenue BIG DADDY’S CAFE on Cascade Rd. The Blue Willow Inn Mary Mac on Ponce De Leon Annie Laura’s on Hwy 85 in Riverdale You just know we have to come up with "The Top Five" ... but we surely do have a lot of this genre of southern dining, don't we?
-
I dearly love the Flying Biscuit! I think we need to think of some great southern "meat-and-threes" as well ...
-
Bravo to you and this whole incredibly exciting enterprise, Chris!! Most impressive and , don't you just know, we are all going to be perched on the very edge of our seats watching this develop and blossom ... a very beautiful event! All due apologies to the police here but no more Court TV for us .. Food Network all the way!
-
Looks like we have a great opportunity to let the Food Network see the real Atlanta ... hope to hear some great ideas from our local food enthusiasts ... Julia, Tryska, Therese, Milt, Thomas, Dave, Collins, Greg ... just to name a few of our regulars ... Off-the-beaten-path ... hmmm ... maybe Watershed in Decatur for classic Southern cuisine? (too mainstream really...) Fat Matt's Rib Shack on Piedmont for barbecue? Tamarind & Nan Thai for authentic Thai cuisine? Havana Sandwich Shop more on Atlanta here
-
full explanation right here sounds just a tad like Miracle Whip ...
-
I have seen oriental-style tasting spoons made of porcelain ... and they can be reused ... plastic spoons smack of cheap ... but an edible tasting spoon would need to be (a) somewhat durable and (b) not interfere with the flavor of the item to be tasted ... no?
-
I rather liked this collection of the Top Ten labels .. very colorful and festive .. thanks for this website!
-
Two answers: yes, no doubt ... and yes, hence the need to skim the liquid with care ...
-
Chill after cooking and remove the solid fats which will rise to the surface of the gravy ... to really lose weight, I imagine there are other alternatives ... which add no fats ... like grilling ...
-
I know ... check out this thread on how effective mixing broccoli with tomatoes can be: Gentlemen, start your casseroles! and, now, I guess, wash it down with (several) beers!
-
Cheesecake Factory R&D: Diversifying American Food
Gifted Gourmet replied to a topic in Restaurant Life
Thank you, Megan Blocker, for answering the question posed by Time! You are one perceptive individual ... as your comments clearly demonstrate!! -
If I had room for more letters, I would have added "to go!"
-
Cheesecake Factory R&D: Diversifying American Food
Gifted Gourmet replied to a topic in Restaurant Life
Accutely aware of the size issues at Cheesecake Factory but how about the topic of the Time article: Does it fulfill your dining hopes in its offerings of "melded cuisine"?? -
Now: the salad dressing personality quiz ..
Gifted Gourmet replied to a topic in Food Traditions & Culture
Because we are going into summer, I wanted to bump up the Salad dressing personality quiz for our newer members .. but basically, it hasn't changed much since 2004, when it first appeared here ... enjoy this delightful quiz! What is especially appealing? Your personal answers will pop up short discussions based upon surveys of salad eaters .. very interesting! -
You might just want to check out: "What your favorite condiment says about you" I always thought that sriracha was some sort of a hispanic dance ...
-
article here Oregon State University research Good news, guys, right?
-
Cheesecake Factory R&D: Diversifying American Food
Gifted Gourmet replied to a topic in Restaurant Life
which somewhat is in response to my query: Does it fulfill your dining hopes in its offerings of "melded cuisine"?? anyone else have opinions on my question?