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Everything posted by Gifted Gourmet
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There is a discussion here on Domaine Pinnacle Apple Ice Wine and my foray into trying this outstanding drink. It totally blew me away and I am buying another bottle here in Atlanta, Georgia, USA which is where I found the first one, after much searching.
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source of information here from Charlestonlowcountry.com Holly Eats website on this event My favorite way to prepare grits is ________________________ I live (select one) above/below the Mason-Dixon Line: __________________ What is the Mason-Dixon Line?_________________________ What are grits and why do people talk about them so much?________________
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just as long as he or she is wearing this which celebrates a favorite oenophile of mine ... a hobby indeed!
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Still feeling awful about Five Happiness on S. Carrollton Avenue not coming back ..yet ... the best Chinese and huge portions of shrimp!
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just a bit of background on the place from New Orleans CVBand, from what I've read, I believe that Tee Eva's is open .. but someone from NO will confirm, I imagine ...
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Here I must digress from the inny and outie comparison to address the need for putting a good bourbon in the local yokel peach barbecue sauce ... a recipe I am loathe to even contemplate ... back to the topic at hand .. sorry for the digression ...
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While I fully recognize, say, Louisiana, as having its own unique regional cuisine, can one recognize California cuisine if not onsite ... other than having lots of fresh fruits and vegetables... organics galore ... in the old days of the 60's, I would have thought alfalfa sprouts and vegan everything, but today? au courant, cutting edge, so chic dining abounds (Steve Martin did a film, L.A. something, which was beautiful in mocking the food).. but that might refer to anywhere now ... ... referring to this Alice Waters?? Now that is classic California in its most pristine form ... Jamie, did you have to make us actually think about yet another mindbending topic?? This is not so much fun as actual, may God help me here, work (my least favorite four letter obscene word) ... Thinking about the cuisine of Atlanta in terms of our umbilical, of if religiously speaking, umBiblical, scar tissue ... maybe later, dude, gotta ponder over a stiff beverage ... washed down with some sticky over-sweet barbecue sauce ...
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Help: Side dishes for Wiener Schnitzel
Gifted Gourmet replied to a topic in Elsewhere in Europe: Cooking & Baking
I daresay, Grub, that many a Viennese diner relished his/her combination of schnitzel with spaetzle over the years ... and personally, I like the combination because it is so very traditional. -
article in the LA Times (free registration required) Apparently now the technology is available and this company asserts that they, and others, I assume, might as well use it. You'd think so ...right?
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and then there is this piece of good medical news about hot peppers being a good thing for men especially
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Hah! It makes thin things even thinner ... damn! An early liposuction device ... Bring it on!
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Must be something having to do with slicing .. but I really am unsure how or even why the knife blade will be used in going down that slit ... not even close, huh?
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WikipediaSeems only appropriate to grill some beef over the fire, no??
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a collection of nut oils which is extensive and expensive at the same exact time! Walnut, hazelnut,almond .. and, of course, the ubiquitous pistachio oil ...
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and so she did ...
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ilovepickles.com
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penis restaurant article in the Telegraph UK I read this last week but wasn't sure where to put it (no double entendre here! ): This is a really interesting article so you may wish to read the entire thing ...
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While I think that you, John and Brooks, are both correct on your analyses of the restaurant scene in your respective cities, I have watched the growth of Charleston's food industry (so to speak) and have noted with great delight that Charleston is coming up ... newer fine dining opportunities have made Charleston's tourist (and locals) pay greater attention to what is on their plates. In the case of New Orleans, there really needs to be nothing competitive .. they are and have been for some long time, a tourist magnet for anyone who knows their food ... Ideally, the comparisons made by R.W. Apple here, are not so much a "who is doing this better?" so much as a call to watch Charleston's growing sophistication and style ...
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I think that this is a variation on some of the original potato peelers but it looks quite useful and well worth the price ... anyone have this Palm Peeler
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article from the NY Times Whenever I visit Charleston, I have seen the burgeoning of dining opportunities ... new ones appear on each successive visit ... Will Charleston rival New Orleans? Read this article ...
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Livening up a seder may sometimes rely upon real bullets but Comfort Me explains his version of matzo meal bullets right here On to find those Moroccan meatballs you mentioned ...Moroccan Meatballs in Tomato Sauce with Olives & Preserved Lemon was what Comfort Me mentioned but I am unsure of his recipe ...
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Everyone recommends this cookbook: Japanese Cooking: A Simple Art by Shizuo Tsuji and I think that I really ought to buy myself a copy .. full review here
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Pam and Michelle: your hamentashen look delightful, with their fruity fillings! You both should be proud of your culinary skills on this holiday .. you have made it even more festive by posting your comments and photos here on eGullet! Many, many thanks for sharing this with us ... on to Passover ... but not just yet!
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more discussion on Dr. Konstantin Frank wines and the website itself
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I think that the people who either live in or merely visit Louisville will be pleased with what Proof on Main has to offer: sourceAny Louisville members want to offer their opinions? Or is it far too early to do so?