Gifted Gourmet
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Posts posted by Gifted Gourmet
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Just think of how hilarious it's gonna be when so many brides stay up all night every night the week before the wedding
Shouldn't surprise the groom on his wedding night when the bride says "you ain't gonna 'get lucky' tonight, buster! I am exhausted and aggravated!"
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Did you mean "market inspired and globally infused"? with menus for both lunch and dinner that change seasonally and are local in their origins?
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coconut water... The liquid in the center of the nut or kernel ... fat free and low in calories, but is a good source of potassium and other nutrients.
Coconut milk is made by pureeing a mixture of coconut meat and water, then straining it to remove some of the fat...
Cream of coconut ... the creamy liquid often added to pina coladas (and various other drinks and dishes). Though it starts out as coconut cream, sugars and stabilizers are added to give it an especially creamy consistency
Which of these three liquid coconut products do you use in your cooking?
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a cascade of releases (loss of cohesion upon breakings) followed by stress increases leading to new cracks.
and then there is this, by way of further explanation: from exploratorium.edu
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Just watched Rachel Ray's new travel food show because it was on the subject near and dear to my heart: Atlanta ... it was preceded by her show on Savannah .... both were quite good and, while I am fully aware of the fact that her producers send her the choices of places to dine, she had a perfect collection of places to eat here in town .. from inexpensive and casual but very local in tone: the Varsity... to other choices which were equally perfect to show Atlanta dining ... even the Dekalb Farmer's Market! ... they showcased our local dining scene perfectly ... and RR was quite charming and engaged on the topics she covered ...
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Comment cards, in casual resturaunts. Do you use them? Do you tell them how you *really* feel?
Most definitely fill them out .. and quite honestly .. why not?
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And most of all, I love to share what I do and what I know. I get a great deal of pleasure from serving food I have lovingly prepared to people who appreciate it. Fortunately I have a great many friends who love to eat and know the value of good food and good company.
Sometimes, Andie, I would swear that we were twins who were separated at birth .. much of our thinking is very similar, especially in the question posed in this thread by what's her name ...
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While I knew the usage of the word Épée, I heretofore thought it similar to "Hoist by your own petard" (not a suit for dogs to exercise in!) ... but it is as always, perfectly used by Rogov on this occasion.
Back to the wine blogs: I strongly agree with jsolomon's sentiments here when he says I don't have the knowledge to recreate his tasting experience .. I always assume that the blog writer is far ahead of me in all aspects of his critiques and I tend, therefore, to take the writer's word as "gospel", which it is not ...
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The far too modest Daniel Rogov's website has as much information as any wine blog that I have read recently. Check out Stratsplace.com for his experienced insight and humor.
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Chinese- another mess. People will claim the wonders of O'mei and you can get a decent meal if you order very carefully for twice the price of a real chinese meal- worth a try.
Having had a number of good meals at O'mei, I can agree that it is pricey but rather interesting ... good menu, creatively prepared, and excellent service.
As far as Chinese, I really love going to Red Lantern! Metroactive review is here
and on Highway 1 slightly south of Santa Cruz, is my very favorite: Bittersweet Bistro
The Wednesday Market in downtown SC is a treasure where my daughter buys incredible produce picked at local farms that day.
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I wonder how many other people here know what Benedectine Finger Sandwiches are.
or even Kentucky Hot Brown?
or Burgoo ... 
Okay, I'll bite (for lack of a better word!), therese ...
Is there a Kentucky dictionary?
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and we ought not be too complacent because coming up on what's gone awry for our fine animal friends there is Lobster Abuse!
ROME (Reuters) - An Italian restaurant was fined 688 euros ($855) for displaying live lobsters on ice to attract patrons, in an innovative application of an anti-cruelty law usually affecting to household pets.A court in the northeastern city of Vicenza ruled the display was a form of abuse dooming the crustaceans to a slow death by suffocation ..."They said that the lobsters, laying on the ice, suffer... They compared them in court to other animals, like cats and dogs."
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Just Mint Juleps here! what about those classic recipes associated with this special day?
Cheese Garlic Grits
Thoroughbred Pie
Burgoo
Kentucky Hot Brown
Beaumont Inn Corn Pudding
Bread Pudding with Bourbon Sauce
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"Derby Eats, Derby Week: Louisville, KY"
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Foodies will go anywhere their resources will allow in order to get a good meal. A good meal is a good meal, no matter whence it came. A "classist" is someone who avoids people, places or things because it would associate them with a group of people opposite of the social class which they are comfortable. That's not to say that there are no classists who are foodies. There are a few, most of them being the type who buy the expensive vodkas or eat only at the five star restaurants exclusively. As for the "elitist" term ...
While the Accidental Hedonist blog seems to be somewhat confused on these not-particularly-distinct categorizations of foodlovers, we can still derive some "talking points" for a suitable discussion here on eGullet, I believe....
How would you categorize yourself:
(a) an elitist?
(b) a classist?
© a purist?
(d) or some other category with which you might choose to be identified?
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For the Miracle Whip averse (and there are many of them!!
), there is this long thread on, of course, mayo .. and all of its many variations .. -
realm of very relaxed kosher eating.
a very good plan ... many people who are Jewish eat only fish and/or dairy items outside their homes .. they are sometimes referred to as "Metrodox" ... they just don't eat meat out ... I am married to one ...
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There seems to be a driving principle in cookbooks these days to get creative with organization. Out are traditional chapters or sections on meats, fish, or sweets. In are eclectic ways to underscore a chef's style. Town/Country has a Table of Contents ordered into chapters, alphabetized by main ingredient. Thus, chapters read: Acorn Squash, Anchovies, Apples... Watermelon, Yoghurt, and Zucchini. (Come on! What did you expect from a guy whose last name starts with the letter "z"?) With so much happening -- overlapping, crisscrossing, and enriching -- the results are strong recipes for seasonal ingredients. Whether going town or country, what counts is finding tempting ingredients in the market, a recipe to match, having fun in the kitchen trying to create it, and then eating the results.
Is this new type of cookbook organization superior to the way in which cookbooks were originally organized?
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article source"My biggest fear is what's next, " says Grant Achatz, chef at the cutting-edge restaurant Alinea. "Veal? Then rabbit? Squab? Let's face it, you can take apart just about any commercially grown animal and find some flaw in the raising process. It just depends on how far people want to push it."Your opinions on which foods might be banned next?
Is Achatz right in being anxious?
Agree with the statement: you can take apart just about any commercially grown animal and find some flaw in the raising process.?
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Forbes Magazine article and slideshow
In addition, many American micro-breweries that started out as craft operations have become so big and successful that they have been forced to succumb to the same corner-cutting economies employed by the industrial brewers. Their beer is still better than the national brands, but it’s certainly not microbrew any more. Similarly, just because a beer is “imported” doesn’t mean it’s good. In fact, a lot of it is swill–industrial-scale lager that, though it comes from Germany or India, is just as personality-free as domestic swill....When choosing beer to taste for the accompanying slide show, I looked for stylistic and geographic diversity....
and do check out the slideshow ...
Agree with some of their "Coolest Beer" choices?Boddington's Pale Ale from Bury-St. Edmunds, EnglandChimay Blanche from Chimay, Belgium
Dinkel Acker CD-Pils from Munich, Germany
Franziskaner Hefe-Weisse from Munich, Germany
Grolsch Premium Lager from Holland
Hoegaarden from Hoegaarden, Belgium
Sierra Nevada Pale Ale from Chico, CA
Spaten Optimator from Munich, Germany
Spaten Premium from Munich, Germany
The Censored Rich Copper Ale, Lagunitas Brewing Company, Petaluma, CA
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"But, thats how my tomatos ALREADY taste!".
but perhaps there are some people who don't want their tomatoes to be so sweet ... and want a more pronounced tomatoey taste ...
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We happen to have a number of discussions on Santa Cruz of which I am particularly fond because I visit there often. My daughter lives in Santa Cruz and the dining is one of the things to which I look forward when I am visiting her!
Santa Cruz is incredibly foodie-friendly!
an excellent new website with all of the downtown dining options among which you will find Oswald, one of my very favorite:
Santa Cruz's version of famed Berkeley restaurant Chez Panisse. This intimate California-French Bistro consistently serves some of the best meals in Santa Cruz. Wonderful wine list and attentive service in the courtyard at 1547 Pacific where Pacific and Front come together in a triangle. Follow the brick paving stones to the little ivy covered cottage on the left. Dinner only.and then there is my favorite breakfast served at :
Zachary's Restaurant (831)427-0646The classic California breakfast house featuring huge omelets, home fries, and homemade pancakes. The coffee cake changes daily and is worth the upgrade with your omelet. Get there early on the weekends if you want a table. A downtown tradition, and for good reason. Located at 819 Pacific Avenue between Laurel and Maple.
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there are no "blanket" Wiccan food practices out there.
Thank you, Rabbi Ducky!
Where do I sign up to become a Wiccan? Can I get by with Wiccan Gefilte Fish? Are there any dues? -
Some people who keep kosher will eat food as long as the ingredients are kosher, others will only eat out of a 'kosher kitchen'.
Which is what I meant by stringent ... do determine the level of kashruth for them to eat first before making final decisions on the food involved ...
jsolomon: as per your request in the initial post:
Chicago is the first city to ban foie gras
in The Heartland: Dining
Posted
Chef thumbs nose at ban: 10 courses of foie gras
Chicago Suntimes ...
more on this story ...