Gifted Gourmet
-
Posts
9,607 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Gifted Gourmet
-
-
This thread sates back quite a long way but I happened to see this on the Slice website today and I remembered the Pizza Cone discussion:
the photographic evidence: new, unretouched, actual photos of the Pizza-in-a-Cone
-
I've never had an Orange Julius (not something you'd find in Atlanta),
Actually, Orange Julius had a stand in the Lenox Mall foodcourt but it closed after about a year ... maybe too exotic?
-
contemporary southern cuisine: Horseradish Grill mentioned here among other local places.
website for Horseradish Grill ... .. read their menus for truly classic southern delights! the owner is a great guy, Steve Alterman, whose children were in my classes.
-
Prime Meridian Restaurant in the Omni itself is wonderful!
Enjoy breathtaking views of Centennial Park and the Atlanta Skyline while experiencing continental cuisine blending the freshest local and regional specialities. The contemporary design showcases and open kitchen, exhibition grill, hearth oven and a floor-to-ceiling wine rack.
More discussion here, much of it on Buckhead which is not too far
-
-
Wow, all I did for my blog was buy a new stove!
Oh my God! You have to purchase appliances for blogging?? I was just going to clean my kitchen up a bit and tidy the fridge!
This runs into big bucks! 
-
Most of these posts echo my thinking as well. In this highly mobile society, travelers often use their laptops to plan out dining options in cities they plan to visit. Even though I may not be traveling, I peruse websites prior to dining out in my home city. New places open and I want to see whether they are worth my time and money to spend on a meal.
I think that online menus, as I said earlier in this thread, give places visibility. Essential to their own success!
-
those recipeGullet recipes have some interesting ideas... hmmm...
and, because they are presented in our very own Recipe Gullet, they are always reliably correct and tested by our members!
-
By way of explanation:
from ChabadShavuot is the second of the three major festivals (Passover being the first and Sukkot the third) and comes exactly fifty days after Passover. The Torah was given by G-d to the Jewish people on Mount Sinai over 3,300 years ago. Every year on this day we renew our acceptance of G-d's gift.The word Shavuot means "weeks": It marks the completion of the seven weeks between Passover and Shavuot (the 'Omer' period) during which the Jewish people prepared themselves for the giving of the Torah. During this time they cleansed themselves of the scars of slavery and became a holy nation ready to enter into an eternal covenant with G-d with the giving of the Torah.
The holiday of Shavuot is upon us ... is anybody making something new and interesting? There are a number of great dairy dishes mentioned earlier in this thread ..Recipe Gullet cheese recipes (some 46 of them!)
-
James Conway Sr., 78, a Founder of Mister Softee, Dies
Mister Softee is currently among the largest franchisers of ice cream trucks in the country, with more than 600 trucks in 15 states. Even more memorable than the company's soft ice cream is its jingle, played on a music box and broadcast through a loudspeaker atop each truck. Once heard, the song is not soon forgotten. For some listeners, it heralds summer. For others, it recalls childhood. For still others, it constitutes a form of torture.Though the trucks play only an instrumental version, the tune does have words:
The CREAM-i-est DREAM-i-est SOFT ice CREAM
you GET from MIS-ter SOF-tee.
FOR a re-FRESH-ing de-LIGHT su-PREME
LOOK for MIS-ter SOF-tee....
Anyone remember this?
-
McCrady's for their new chef, Sean Brock
most assuredly worth the meal ... -
We're talking about restaurants of a certain type, aren't we? I mean, there are little holes-in-the-wall that don't have websites much less menus there. That lack doesn't eliminate those places from consideration, does it?
I realize that many smaller places don't get into having a website but I am usually delightfully surprised when they do ... however, those places need not feel that they must post something about what they are offering .... it is, of course, very important to be "visible" and those with websites do offer that option.
-
it isn't even high end but medium to medium low end that seem to feel like they have to send something out....
But is it better than the same tired old bread tray introduction to a meal ?
-
How many of you find that the quality of the amuses is a major factor in your evaluation of restaurants, or even in deciding which restaurant to go to? What do you look for in an amuse?
If I am at a restaurant for tasting menu dining, I have come to expect an amuse bouche. I find it enhances the entire experience and it says, to me, that the chef cares about how his diners' pleasure.
I fully expect the amuse to provide an explosion of flavors in my mouth which increases my anticipation of what will follow. The amuses may offer the chef an opportunity to use ingredients in very small amounts which would prove to be far too expensive to do as a full course, like caviar.
from Eric Ripert, December 2002 on eGullet ...It is simply a tool to welcome you in a simple way; definitely not something to show off. -
Dear god, where do you live? Remind me never to visit in summer.
Verjuice once mentioned that she lives in the United Arab Emirates .. now that is really hot!
-
There's a great picture of her at the Smithsonian, in which she is standing by the stove in one of her first apartments. The comes somewhere to her mid-thighs.
The 'visual' on this makes my back ache!
-
Because my home kitchen is kosher, I always order foods which are 'forbidden' at home: bacon, ham, pork chops, shrimp, lobster, scallops (preferably on the same plate!) ... yeah, pretty much anything that allows me to "sin culinarily" ...
-
... some will spend almost any amount of money to satisfy... market segment we call the 'man cook with fire' types ... like luxury car owners, many people who splurge on a grill that can simmer, bake and fry are looking to impress... Now the high-end grill market accounts for 3 to 4 percent of the 14.5 million grills sold last year... for those who want to stay on top of cooking technology, there is no such thing as too much power; grills have become an extension of their constantly updated kitchens... A new breed of grill cuisine is rising along with grill prices.
What type of grill are you using?
Do you upgrade as the people in the article have done?
Is this "overkill"?
Is this an area of cooking in which too much of a good thing is never enough?
-
Two University of Wisconsin-Stout rehabilitation specialists have invented a mobile, height-adjustable cooktop and food preparation table ...Whereas the standard heights for work services in the food industry are 33 inches or 36 inches, the new system adjusts in elevation from 27 inches to 47 inches to meet the human factor needs of 90 percent of the general population... The appropriate height for a chef is as individual as the chef. “The proper height elevation of a work surface for a cooking activity is two inches below an individual’s elbow,”. Proper elevation of a work surface can help prevent physical injury, particularly from repetitive stress activities...
Have you ever thought about the height of your food prep area and whether it is suitable for your personal needs?
-
Thinking about the heat and what kinds of foods I might wish to avoid during that heat and humidity which encompass Atlanta like a curtain ... inspiration for this post from Slashfood.com
What's on your list?
Lots of Mexican spicy foods (which make me sweat) are something I avoid ...
-
were you impressed with the coconut cake at peninsula grill?
What's not to be impressed??
click here for a bit of heaven! -
When I was in Budapest last year, I used Fodor's Guides to check out dining options and was fortunate to find some delightful places .. see which appeal to you among those offered ...
I enjoyed Kiskakkuk.
All the classic Hungarian poultry dishes are well done, include goose and duck leg with cabbage, and there are a few refined dishes, too, such as veal medallions in cream sauce and lamb with rosemary. Service is friendly and attentive.more Budapest options of all sorts .. keep turning the pages for more and more ...
-
The first time I ever heard the word arugula was in the context of a fairy tale. Which one was it?
Probably Rapunzel .. or something Italian, I would imagine ...
A sidebar here: If you don't know about Therese and her love of intricate trivia, which have been known to keep me up nights, a caveat here: she never asks a question which doesn't have deep multi-level learning involved .. you will always learn from her trivia ... so, get the Ambien, here she comes again!
-
Looking for a few restaurant recommendations. Any other advice about the area -- culinary or otherwise -- appreciated.
Dimsum, I envy you that you might have the option of living in the Triangle area! I often read the many posts here and wish it was my destination!
Some very interesting, and, I hope, helpful discussions on the Triangle exist here:
Best restaurants in the Triangle is here
Enoteca Vin in Raleigh discussion here
Three new dining options in the Triangle here
Japanese food in the Triangle is here
Food lovers' Guide to the Triangle is here This is about food shopping and is quite interesting!
Please note: anything written about food in the Triangle by our own manager Dean McCord ("Varmint") is exceptionally reliable. He knows the area and the food like few others ...
Five foods out of fashion
in Food Traditions & Culture
Posted
article from the Independent UK
Have any opinions on these whether you are a resident or a visitor to the UK?
Somehow, I thought tripe was having a "rebirth" lately ...