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Everything posted by Gifted Gourmet
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lots and lots of neat ideas right here! Many of the recipes under "preserves, dips, and sauces" look simple and appealing both visually and taste-wise .. the pomegranate vinaigrette is most interesting ...
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Pouquoi pas? topped with a little sprinkle of black truffle salt it would be divinely decadent to devour ...
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and at a mere $29 per bird, not a bad investment! Le 'Power' Poulet, non? Thanks for this tip, Jamie!
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Awesome Haupia Pudding Recipe, Anyone?
Gifted Gourmet replied to a topic in Hawaii: Cooking & Baking
I had a friend from Hawaii who taught me to make this and I enjoyed it: 1 cup of coconut milk ... canned is okay, I think ... 1 1/2 cups of milk ... whole milk necessary 6 Tbsp. white sugar 6 Tbsp. cornstarch a pinch of salt Put all of these ingredients in saucepan... then cook over medium heat until thickened. Stir frequently. Don't let this burn! Pour into, then cool in a buttered pan. When firm, you can cut into squares. Enjoy! Can be served with shaved coconut and/or tropical fruits. -
This is a great article, ditsydine! Whether you actually live in North Carolina, or merely visit there, which is your very favorite barbecue style? I loved the sauce made by Varmint at the eG Annual Pig Pickin' .. the peppery vinegar sauce was just perfect!
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You are so right, Pweaver! It is from October of 2004 and I thought that it had been released a few months later .. in 2005 .. sorry! I still like the recipes and the thoughts behind them ... now here is more on the book ... Here are two of the recipes from Goodcooking.com' s website: Caramelized Onion Soup with Gruyère and Sage and Pappardelle with Braised Lamb Shank and Fontina ... Anyone who would draw any sort of valid conclusions from only one review would have to be seriously intellectually challenged .. so I looked for more reviews and found several very positive, upbeat reviews on the book ... here and here and then yet another recipe for Tagliatelle With Squid, Scallops and Shrimp !
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article from online Wall Street Journal Please note that the date on this article is Oct. 9 ... everything has to be updated quickly when news from New Orleans appears .. still a damned good article!
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Thanks for updating the news on what's happening in New Orleans with the restaurant business. The more I think about it, and since being more and more hopeful here by reading the links and Brooks' posts, I think that there must be something intrinsic to the soul of New Orleans' food that refuses to die. I am most energized by reading the articles of Brett Anderson as well. Don't they say "laissez les bontemps roulez!"?
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My nomination for 2005 cookbooks would be Simple Pleasures by New York chef Alfred Portale ... contains imaginative and upscale dishes that can be done by the home cook and are replete with Portale's knowledge of both techniques and flavors. The author has managed to keep his ingredient lists short for simplicity, but he gives every recipe one or more ideas for building flavors ... one example which produces excellent results is fettuccine with preserved tuna capers and olives .. delicious! Buy the book for more ...
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The Julie/Julia thread is here and it was a marvelous discussion ...
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and they can do precisely that but the item can not be considered kosher if not under supervision ... But from a health standpoint? There are many people who assume that kosher meat is healthier ... not proven to the best of my knowledge. But then there is this: how it is prepared might be an issue if the meat is sauteed in real schmaltz ... read this to get a better idea of healthier ...
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Simply because who knows what the kosher item came into contact with ... Kosher style (of a cuisine, restaurant, etc.) refers to featuring traditional Jewish dishes, but not adhering to the dietary laws: i.e. kosher-style cooking. Just an example: A corned beef sandwich may be kosher style but unless it is served in a place under rabbinical supervision, it is not considered to be kosher to orthodox Jews... and there are now laws about advertising non-kosher items as specifically "kosher style."
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Kitchen Fashion: What Are You Wearing?
Gifted Gourmet replied to a topic in Food Traditions & Culture
Much as I enjoy those fishpants on Fat Guy, I prefer the more anatomically interesting apron here over whatever I am or am not wearing that day ... Actually manages to take the guests mind off any culinary errors which I have made ... and redirect thier interest elsewhere ... -
Mercury News, San Jose From the meal I had at Manresa, I can tell you that David Kinch is well worth the trip to Los Gatos (outside San Jose)!
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Katrina hit NOLA "Bam!"... so, where was Emeril?
Gifted Gourmet replied to a topic in Louisiana: Dining
At the outset, Prudhomme was involved and doing things for his staff and others ... I know because I checked for chefs' names at the beginning. -
Scoma's on the wharf was delightful when I ate there a few times!
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Having had the pleasure of reading just a few of the Salon pieces by you, I can tell you that I anticipate the appearance of this upcoming book with much enthusiasm! Clearly, from your description above, this book will be most timely and decidedly welcome. Thank you for sharing some of that with us here!
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Terrific article on Japan and the rise (no pun) of the bagel in Japan in today's WSJ ... sorry that it isn't available online for everyone to enjoy ... Seems that the woman opened what came to be a very successful bagel store was the result of her visit to Ess-a-Bagel in NYC ... she is doing a marvelous business right there in Tokyo ... her name is Miho Inagi and her store is Maruchi Bagel ... when she began her business, the article notes that bagels were barely known in Japan. Now the article says that they are popular and almost a health food ...
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I doubt that RR spends much time in the Land of Irate actually ... but she did manage to terminate some of those who worked for her, or so the article mentions ... can one be perky and irate in the same breath?
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I think there is less of the "accidental" falling into things than it appears on the surface. She has had some good breaks but she has talent, humility, and knows how "to work the room" ... smart woman!
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Of all of the press releases about the book and you, FG, this one was the warmest and most interesting, in my opinion .. can you tell us a bit more about the upcoming The Fat Guy’s Manifatso? Very anxious to hear some of your thoughts ... thanks!
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What a most beautifully written and incredibly interesting article which focuses upon Fat Guy's past and present with enticing peeks into his future: The Fat Guy’s Manifatso? Where can one purchase this one? Who will play the "Ghost of Restaurants Past" in the film, FG? more on Steven Shaw from QuadCities Times ... Cool!
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article from Mediaweek.com Looking more and more interesting, no?
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Deadly Dining Sins article from This is London.co.uk Guilty as charged or a hearty "Who ME??"
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Katrina hit NOLA "Bam!"... so, where was Emeril?
Gifted Gourmet replied to a topic in Louisiana: Dining
I very much appreciate your post on this thread because it both conveys gravitas and carries weight on knowing whereof you speak, Brooks. I think that because Dickie Brennan and Paul Prudhomme are basically still more closely involved with New Orleans than Emeril is currently (he is really all over the US with the addition of so many new restaurants and FN being based in NYC), so they reacted immediately. That said, I still wished to have seen him on national television with some sort of personal appearance and comments on the hurricane ...