Gifted Gourmet

Perhaps you'll find everything you need reference-wise in this thread ... lots and lots of information!

the eGullet discussion on Prague: click here and enjoy your reading! Lots of great suggestions on this exquisite city! Take your Euros and tell us when you return all about the interesting things you ate!

Could you be a bit more specific when you refer to online food reference Web sites, Frank? In which areas? There are a bazillion websites devoted to various foods, countries, measurements, specialties, books, writings, etc. etc. just one example of how exhaustive the sites are ... the Bibliography on Italian Food, Books, libraries & online resources thread .... What kind of food sites do you enjoy reading?

article is here The times they are a changin' ... why am I so surprised to see this article? Maybe *"The Gang of Four" should read "The Gang of Fries"? *Chinese Cultural Revolution reference

food gifts from Neiman Marcus some of those adorable fish eggs a bit of chocolate The Get Together Collection by Dean & DeLuca

Columbia Tribune article While some news in this thread is more good than bad, there is this version of reality ... When you knock down one peg, another instantly shot up. The same thing is happening here. It's going to be a while. You know? is Mayhaw Man's view of the current state of affairs ... which this article says, far less profoundly:

My thinking is more along the lines of "what message do the kids get when milk is verboten and cheetoes are acceptable"? Do kids really read the "fine print" or do they get a quick overview of the entire thing? Just asking ...

article But this makes perfect sense, no?

savoury madeleines more madeleines Rosemary Parmesan madeleines

Well put, indeed, when you "honor" the pot! I "honor" not only pots but pans, mixing bowls, spoons, you-name-it ... It is those unseen calories which don't make it into the final, formal dish, which taste oh-so-sweet! Thanks for the thread, Fifi!

poached salmon, red & yellow peppers, dijon mustard, mayo, horseradish dip chicken soup with thin noodles green salad with vinaigrette Lamb chops, grilled Yams with dried cranberries Baked onions Cranberry and port-apple relish Dessert: Homemade green apple pie Challah and wine: Moscato di Asti sparkling wine

Will you talk about the Gunther Seeger experience? He is a local chef of great accomplishment and his press is uniformly high. His restaurant here is always among the Top Five ...

Since the raspberries would add that sweet/tart "foil" to the creamy fritters, and because you haven't got rasperries on hand at the moment, how about a cranberry coulis? Do you have either fresh or dried cranberries on hand? If so, how about cooking them up with a bit of orange juice, some sugar, and maybe adding a bit of finely chopped orange rind?

latest article on Mallomars from NYT

You realize, avocado, that you need not interrupt your life as it is and simply become a V.V. ... Vicarious Vancouverite ... after reading over Jamie's blog all this week, you will feel very much at home knowledgeably discussing the positive vicissitudes of Vancouver life ...

Anything with the imprimatur of Jamie Maw will be positively inspiring and done with great panache and flair .. your longstanding commitment to quality will be in every post Anticipating breathtaking text and photos within this blog ...

Thankful for? That's (Big) easy! That I will one day be able to visit New Orleans again and experience the best food ever! and say aloud those famous words: Laissez les bontemps roulez!

There is information on Studio Kitchen right here Never mind, Karen C. got the best thread for you above this post ... enjoy!

you're in luck, Susan ... and only $1.99!

from RestaurantSpy.com Dismal? Expensive? Looks as if we have all had very similar experiences ... but, wait, there is this lengthy defense of the real Sacher Torte

Make that four negatives on Sacher Torte! although the hotel Sacher and Vienna was cool! .. overrated and too much of a disappointment for me as well .. dry as the Sahara ... the kaffee mit schlag? To die for!

As I say, I think they might just not be stocking it as much at your local Costco ... mine always has veal .. and the prices are fine.

Quite briny from what I just blanched and buttered .. but delightfully crispy! from Carswell, circa 2004

description and recipe here for samphire The Worldwide GourmetA friend of mine who is a chef brought me some of these "sea asparagus" or samphire to try. I knew that I needed to blanch them .. they have a very marine, salty taste ... but are also crispy ... Any suggestions from members who have made samphire?

the website for Celsius Seems that it is only available in a few states at the moment ... Are you game to try it? Comments?