Gifted Gourmet

Slate article here The Sad Plight of Cabernet Franc: An underrated grape. An excellent article on this wine ... check it out for yourself!

There is a long, lively discussion on Julia Child and this book right here "Julia Child remains vibrantly interesting today, no such thing as "death" in publishing"

Things have improved noticeably thanks to the new chef, Sean Brock ...his profile can be read here...do have a look at the new menus as well ...

I had quite forgotten about Woodfire .. here is their website & menu and thanks, Collins, for reminding me as well!

article here See where your city ranks on these charts ...

I just read this tiny blurb: source

The only time I have ever eaten the famous Canadian butter tarts were these and they were your own 1969 recipe, Marlene. I have no other experience with these fantastic little squares and am completely satisfied to make the recipe through all eternity .. thanks for this recipe, Marlene!

Beverage World article Do you agree with what this survey reports as true?

A perfect for the topic article here called Let it breathe:

Food Engineering Magazine Is the idea of drinking beer from a plastic bottle offensive to you or perhaps just a smart, why-did-this-take-so-long idea?

I just read Downhome Diner's menu for dinner which looks to be fancied-up diner fare ... but, admittedly, very nicely prepared.

Well, there are a few ... namely: Gourmet Diner in North Miami Beach which serves French cuisine such as beef Burgundy, trout almondine, frogs' legs Provencal, chateaubriand, pommes frites and other hearty French fare. All of which are hardly classic "diner cuisine" ... and then there is the Buckhead Diner in Atlanta which serves some very elegant dishes: homemade potato chips with warm Maytag bleu cheese, calamari, mile high Banana Cream Pie, veal meatloaf ... a very upscale and popular destination! A warm eGullet welcome to you, jbarone2000!

more information with clickable pictures on the circular kitchen and even estimates as to price ...

Just found this article, with recipes for butter poaching by Ming Tsai Recipes here include:

Aside from the masculine-oriented discussion, the photograph is not uninteresting .. if someone needs to operate in a relatively small space ... otherwise, I would find it quite confining for my personal culinary needs ...

We actually do have some highly interesting discussions on dining in the Atlanta area, rockandroller, and I will locate some of the most promising for your upcoming visit to Atlanta.Look over the discussion on One midtown Kitchen and note, if you will the post by Dave the Cook on his recent meal there. Even if you only want a regular meal there (and not a tasting menu), this place is sensational! Yet another discussion on Atlanta dining can be found here. A number of links to good Atlanta dining are located in my post here ... ... enjoy looking over the many options .. we are a city for every imaginable taste and I look forward to hearing about which choices you made and how they turned out!

I think that the technology must be 'cutting edge' here to have conceived of the overall design .. and I agree on the limited counter space ...

the circular kitchen .. newest design When I first found this on the recommendation of a dear friend, I was shocked and delighted with the concept! Use your cursor on the photograph on the left to see how the circular kitchen accomodates all types of appliances ... What do you think something like this might cost? (apparently, they do give some estimates on the site) Is this practical? How about the design? Look like something you might wish to try yourself? Pros? Cons? Only useful to the apartment dweller? Talk to me!

I wound up poaching the salmon filets with a bit of lemon, wine vinegar, salt and pepper and it tasted very lovely indeed .. so no one even missed the omitted white wine in the court bouillon:

.Not to sure I am following you here ... can you elaborate further?

Tetsuya Wakuda made for very interesting reading but which of his methods shall I use for poaching my salmon, beandork?

I have lemons and have wine vinegar .. is that acidic enough?

and supremely short sighted .. who will pay these kids' therapy bills when they mature? I, too, think that the ice cream man is one of the myriad charms of childhood ... and probably the least offensive, fat-wise, as well. Thanks for saying it better, Maggie!

Mother's Day is tomorrow and I have a court-bouillon emergency (''fumet de poisson'' if you are French) ...the less pretentious call it fish stock ... I have no white wine in the house and it would have to be kosher anyway ... and tomorrow is Sunday and no wine or beer sales are available here in Georgia ... How should I poach my salmon filets to keep them moist and delicate and pristine pink? I want to poach in the early morning and let the filets cool for afternoon serving ... Suggestions for the poaching liquid?? I do have vegetables and spices on hand at least ...

article from the Chicago Tribune If you are a wine dinner enthusiast, do you agree with the last statement about a "focused tasting"?