Gifted Gourmet
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Cab Franc?
in Wine
The Sad Plight of Cabernet Franc: An underrated grape.
I've always had a soft spot for cabernet franc. I like the grape mainly for its olfactive charm, which is considerable. Along with the usual cherry-and-berry aromas, cabernet franc normally sends up a seductive whiff of herbs, spices, and violets. I get particularly weak-kneed about its sweet tobacco scent (perhaps because my childhood was spent in a cloud of cigar smoke). But the gratification isn't confined to the nose; in cooler climates, at least, cabernet franc yields pleasingly crisp, somewhat rustic wines that stand in welcome contrast to your garden-variety fruit bombs.An excellent article on this wine ... check it out for yourself!
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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"
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We've been to McCrady's a couple of times, but I wasn't terribly impressed
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 ...
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you should check out Woodfire Grill - think that would fit in nicely with some of the comments/"requirements" you were listing.
I had quite forgotten about Woodfire .. here is their website & menu and thanks, Collins, for reminding me as well!
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There are those who believe that a town without Starbucks is just small step above barbarism. Others, with some justification, view the spread of the Seattle-based company as the caffeine equivalent of Disneyfication. Our coffee quotient was designed to serve both camps. It's a measure of the number of Starbucks stores per 10,000 population in cities across the U.S., as of March 2005. (We limited our analysis to cities with at least 10,000 people, using the 2000 census figures.
See where your city ranks on these charts ...
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I just read this tiny blurb:
sourceGreen Mountain’s Double Bean Elixir falls in a happy place on the good-for-you continuum… it gets its flavor not from cola, but from Fair Trade Certified, organic coffee. It’s gently carbonated with sparkling filtered water. And, it’s sweetened with organic evaporated cane juice… not some funky, overprocessed sweetener that you can’t pronounce. It’s been in development for nearly two years. -
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! -
The study asked bartenders about their perceptions of seven different types of alcoholic beverages: beer, wine, flavored malt beverages, premium rum, tequila, vodka, and scotch. The study showed that bartenders believe they strongly influence brand and category choice when on the job. On average, bartenders report that when asked for a recommendation about a wine, two-thirds of customers are likely to order the recommended wine. The impact is even greater with spirits and mixed drinks - bartenders say that more than three in four customers are likely to order the drink recommended by the bartender. When asked which brands they recommend, bartenders most often cited Budweiser, Kendall-Jackson, Bacardi, and Grey Goose in their respective categories
Do you agree with what this survey reports as true?
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A perfect for the topic article here called Let it breathe:
Reductive smells can be detected in young wines from barrel or bottle and are of a slightly volatile, green-cabbage character. This develops when the wine has begun to age in an anaerobic environment (ie, without oxygen), so allowing oxygen back into the wine opens it up and creates a blossoming effect with the aromas.This is more likely to be necessary for wines of one to four years of age, depending on the style of the wine. Roughly, the heavier and more tannic the wine, the better it will benefit from aerating... all complex wine will benefit.
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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?Beer geeks will be appalled, but filling plastic bottles with craft beer will help a southern California brewery tap into a broader audience... riding the small-is-good wave to account for more than 7 percent of the 6.4 billion gallon American beer market, according to some estimates. “Some folks are asking if plastic cheapens the product; I don’t think so,”“The beer in these bottles lasts just as long on the shelf as beer in a glass bottle.” The 16-oz. bottles, sport a 28-mm oxygen-absorbing cap that looks more like a glass bottle than the 38 mm caps used by Miller Brewing. Plastic has opened the door to golf courses and sports venues -
In Philly, there's the DownHome Diner in the Reading Terminal Market.
I just read Downhome Diner's menu for dinner which looks to be fancied-up diner fare ... but, admittedly, very nicely prepared.
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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!
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more information with clickable pictures on the circular kitchen and even estimates as to price ...
The inner core rotates 180 degrees and is equipped with all the conveniences of a conventional kitchen, including a stainless steel sink with chrome single lever mixer, a waste bin and drawers. The upper circular shelf rotates through 360 degrees to house crockery, glasses, etc. Inside it has its own lighting, electrical sockets, electronics, water and waste disposal."It contains the equivalent of 12 cupboards from a conventional kitchen
refrigerator, dishwasher, microwave, fully integrated coffee machine, ceramic cook top with 2 or 4 cook zones, a built-in microwave/oven-combination and a Range hood.
an infinite choice of decor, colours, fittings, benchtop finishes and depending on the selection of equipment the Circular Kitchen will cost between EUR5,000 and 12,000 (US$6500 to US$15,000).
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Just found this article, with recipes for butter poaching by Ming Tsai
Recipes here include:
Butter Poaching TechniqueButter Poached Lobster with Herbed New Potatoes
Butter Poached Shrimp with Yuzu-Carrot Puree
Butter Poached Duck Breasts with Watercress Salad
Todd English’s Black Olive Studded Lamb Loin with Minted Fennel Purée
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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 ...
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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.past threads someone can post for me, or recommendationsLook 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!
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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 ...
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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 ...
Compact due to revolving units: the complete work area may be reached from a sitting or standing position.Convenient despite the small size, a storage capacity equivalent to 12 cupboards of a conventional kitchen.
Easy to hide behind closing doors
User friendly, no annoying doors in the way whilst working in the kitchen, no deep cupboards.
Everything visible, appliances and kitchen contents are clearly visible.
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!
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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:
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.i believe that a theme can be instituted without problem, you just have to use common sense. if you wanted to go from old world to new world, you might want to choose a cab based wine from bordeaux and continue into the new world cabs by place (wines that are easy to distinguish). dont jump from a Rhone to Burgundy to a califonia cab. you're not going to get enough out of the experrienceNot to sure I am following you here ... can you elaborate further?
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the tetsuya method, perchance?
Be interested to hear about the results
Tetsuya Wakuda made for very interesting reading but which of his methods shall I use for poaching my salmon, beandork?
He basically told me to trust my instincts and to try mixtures. He taught me, but also gave me the confidence and opportunity to test a lot." And so, over the past decade, Tetsuya has built from that, refining continuously until now he feels confident in his own methods and the way he has passed them on to his staff, to let them try on their own, but only sometimes -
I have lemons and have wine vinegar .. is that acidic enough?
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Tragic and stupid.
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!
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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 ...
Making gravlax
in Cooking
Posted
Sure, and people do it all the time ..
About concern about "antiseptic" issue: freeze it (the fish) and then defrost when ready to "cure" ... that is the recommendation which I have read most frequently. It will take care of fish parasites ...
source of info .. also has an alcohol-free gravlax recipe ...