Gifted Gourmet

And, as if that Thanksgiving stuff wasn't difficult enough to swallow, comes Jones Soda Company's newest offering: article here now if I could only bottle some cream cheese, bagel, and onion sodas, life would be marvelous! check out the Smoked Salmon Pate soda ...

Megan, your pictorial and text report on this event was superb! Thanks for bringing the Chocolate Show to those of us who can not attend in person!Currently sniffing the wrapper of an old Hershey bar to get the full gestaldt experience ... not the same, sadly ...

Okay, forget Martha Stewart and her infernal pipe cleaner turkeys, the pickled peaches, and too-too red crabapples from a jar .. Think about decorating the table itself rather than the platters ...Like how about trying this?

As if you had any other option!! Of course they, les oignons, will be part of the Thanksgiving panorama that will include written food descriptions, photography so close as to be rated NC-17, and upclose talk about everything else possible ... thanks for the request, Megan!

You have saved me tons of work with this simple tip, theabroma! I am now hoping to do exactly that and blanch them ... much appreciated!

While I am fully aware that the "centerpiece" of the Thanksgiving table ought to be done with the resplendent bronzed turkey on a beautiful platter, I also enjoy decorating my harvest table with some realia .. and have, from time to time, used small pumpkins, colorful gourds, miniature Indian corn, bright fall leaves, etc. Added to those I have used small apples, citrus, walnuts in their shells, etc to add even more color. What might one add to bring the table to life, short of the food actually being served? I do love colors ... makes the occasion even more festive ... ideas? I have done this type of thing which looked great Fall pears and Oak leaves

Just home from a productive trip to Costco and found something I have yet to try, namely preparing tiny multicolored pearl onions: Some questions for you: (1) how to keep them until Thanksgiving next week? (2) how to prepare them so the colors remain intact? (3) serve them in a sauce or plain? (4) attractive on the turkey platter? (5) peel or not?

I have tried this technique on the cucumber cups with some success: see what you think of this picture Basically, it is something I try to do the same day .. and I like the way these cups are formed.

The Batali Dutch Oven is certainly a better deal than the Scanpan Dutch Oven for $150 ...which is shown here and certainly more attractive.

Salmon eggs aren't endangered though ... only sturgeon .. I am more than pleased with salmon eggs .. they taste great and are quite attractive atop anything ...

but I used the actual legitimate product name as it appears on their website for ordering the thing, Hassett ... so there! Ha! pretty much as you indicated, picking tortellini out of a pot of boiling water ...

Aaaaggghh! Now you have sent me into salmon egg heaven, percyn! And my hunt begins tomorrow morning when the stores open!

Definitely an idea whose time has arrived! I, too, concur that color is a good theme for the relish tray!

8:40 and 8:41 is a photo finish . not a tie ... curses, foiled again!

This is the UMBRIA COLANDER from Aeternum ...website photo here click the wheel to get to products .. then click on linear .. left side of the list ... Now can I go on the culinary trip to Europe with you and your mom, Megan??

You know those seasonally appropriate items that appear almost magically in our grocery stores each and every year? I refer to pickled peaches and those jars of red spiced crab apples ... does anyone ever bother to buy them (here on eG)? They sure look pretty but how is the flavor? Are they merely decorative? Like some long ago dellarobbia wreath so colorful and inviting ...sure everyone has seen these festive displays How do you decorate your main course platter? Special tray you always enjoy using and showing off? Why is it that so many of us emulate the bountiful old English style no matter where we live? Do you use these types of things: timetables for preparing the holiday celebration?

(bumping this thread up for the upcoming Thanksgiving holiday) Anyone use the relish tray as an essential part of their Thanksgiving celebration? I am printing out andisenji's relish tray right here as part of my shopping list this month .. This year, so far, I have bought long white canned asparagus in a Chinese market, hearts of palm in brine, some different types of olives .. So, how about you?

This really makes me want to run to my grocery and find those glistening salmon caviar eggs to top my scrambled eggs, percyn! Thanks for your inspiration! and your bread pudding french toast, Andie? Amazing how a diet like my current one crumbles in the path of such glory! Thanks for the photos!

More than pretty funny actually ..

more on Chef Ludovic Lefevbre marvelous review of Bastide and their chef Bastide in Los Angeles Is this the place, Chef Brock?more on the Los Angeles Bastide .. alas no actual website shown ... more but no website ...

article from Business Week A highly interesting article ... and I have used Calvados in my cooking ..Nigella's Apple Caramel Calvados Crepes and, of course, simply as a drink ... How do you use Calvados? In sweet and/or savory dishes? Your favorite brand?

Provence, most definitely . Have been to London and had excellent food fairly recently... much English cooking is now quite unlike what came before. Paris is, of course, always a given .. never had a bad meal there ... and I have heard some wonderfully enticing things about Ireland nowadays ... so many options ...

(bumping up an old thread) Tis the season for all things turkey-ish .. anyone trying a Turducken for Thanksgiving? It was this item which reminded me ...

No. ← Care to expound upon your thinking? About the choice of the restaurants? The assessment of the ten choices? Anything?

article from Southern Living (on CNN Travel) and the list goes on ... if you live in or have visited D.C. have you eaten at some of these places? Agree with the author of the article?