Gifted Gourmet

article from LA Times (free registration required) Somehow, after reading this article, I almost began to comprehend the logic ... almost being the operative word here ... How about you? Does this sound realistic or goofy?

I very much appreciate your "update" on Seeger's! We had a discussion on Seeger's versus Joel here about which had the finest dining experience in the Atlanta area. This newly revitalized Seeger's may have clinched the deal!

Well, Megan, the Big O ain't about an omelet ... maybe to the aroused chicken ... Nigella's lascivious finger licking, wanton nibbling, sloppy tastes of ingredients and her curvy, voluptuous good looks convey food and sensuality to the masses ... more on the audio piece is here ... Can one say that in mixed company? the entire transcript of this interview can be found right here!

Exactly which one?? (just in case I visit my local video outlet ....) Actually, I happened to agree with your comment FN consciously plays to our "gut" reactions rather than our desire to learn more, Megan. I know they need viewership to remain viable but they seem to have done it at the cost of some of the more informational aspects of cooking. And the sounds and music all make Giada more and more enticing ... and Emeril's "aw, yeah, babe" pseudo-moaning makes me feel positively dirty at times ...

It is quite possible, when I visit the DeKalb Farmers' Market here this market.. the amount of ethnic and unusual food has grown astoundingly over the years since I first moved here! And that is a good thing for the city and its culinarily-involved residents.

In my opinion and from my personal experience, the best stewing beef comes from well-marbled meat that is tough and full of connective tissue... This will deliver a richer taste when broken down by long cooking. The stew meat that I select comes from the chuck and the round. Hope this helps!

Yetty, the photography in this thread is outstanding ... I have learned an incredible amount about different fruits that were completely unknown to me! Thanks for the "education"!

The clever comparisons are actually enjoyably compelling ... "pornucopia" is an apt title! Sex is, indeed, an easy metaphor ... The idea of Iron Chef as "fetish porn" with a dominator character taking a "submissive food" (squid) to prepare was hysterical! Tyler as the "hero" rescuing the damsel in distress ... By all means worth your time to listen ...

Then I hope we will hear from someone who knows the food scene in Winston-Salem very soon .. aren't you leaving on Sunday?

click here for lots of links to WS area restaurants .. you can decide a little more specifically when you see what is available. better information here from Frommer's.com

Looks like "the real thing"

Molly O'Neill's new article "Food Porn", Sept/Oct '03 Columbia Journalism Review the eG thread is here Might this be the article that you wanted?

Re Jason's quest for an etrog: Etrog Cake recipe for after Sukkot a fragrant cake .. after the holiday itself because one actually uses the etrog and the lulav for blessings said in the sukkah and in synagogue ...

Quite by chance and through another link and then another, I found this: Kumquatgrowers.com which has a couple of interesting recipes and a ton of facts on the fruit. Kumquat Refrigerator Pie recipe as well as Tropical Kumquat Cake .. other than that I found a lot of similar recipes for candied kumquats ... two more unusual recipes: Kumquat Pastry Tart with Ginger Cream and Microwave Kumquat Jam And then there is this: Moroccan Chicken with Kumquats and Prunes from Epicurious.com BTW, there are even things called orangequats, lemonquats, and limequats...

That is exactly what I recall as well, Susan! Wonder why it is always candy .. perishables don't withstand days and weeks stuffed into a teacher's desk drawers, of course ...

In a word (or two) "comfort food" .. stress requires this type of food being kept on hand at all times but rarely visible to the kids ... as a teacher, I had to change the location of my "treasure box" (not an adult reference BTW ) from time to time when my students located it ... they may have had "candy detectors" or even GPS ways of finding my stash ... post-Halloween, of course, the stash would increase enormously ...

Mardi Gras 2006 will be on! Good news because Mardi Gras pumps literally a billion dollars into the economy of New Orleans

Well I know it isn't her artwork called Knife Kiss...

Mary Beth Heffernan sometimes made photograph copies of Christ's loincloth made of chicken skin was something I read when I Googled her work .. and sometimes she drapes things in turkey skin ... might your art be one of those? Your photograph of her art looks likes a submarine sandwich run over by a car ... or maybe an oyster free from its shell ...

Why merely limit oneself to oysters when there are apparently so many options for making l'amour flourish? Chocolate or figs or pine nuts, rosemary, and, of course, honey .. source

It requires a certain amount of "chutzpah", or nerve actually, to devote an entire extremity to a porcine creature ... the Yiddish term "chutzpah" is best translated as utter nerve or effrontery .. porcine is also called "swinish" ... end of linguistics for the evening ...

I did my practicum in an EC Education at GSU and I remember ways in which "hands on" learning was so cherished by the founders. Your description of the integration of the senses and using cooking to inculcate initial math skills brings back many a fond memory from that time ... Piaget, where are you now? I once did an apple unit and used apple recipes, cataloging, math, science, etc. activities with the children ... food is a simple way to introduce so many skills in an appealing way!

We did have a thread here on chef tattoos and I suppose that I will locate it at some juncture ... thanks for the info on your "ink" and for the stories which accompany each ... hopefully nothing quite this radical ...

Yes, we do have a thread on aprons which you began, Chris! That is how I became acquainted with you and your writing and intellect ... the thread is right here Let's see your aprons, I'm too sexy for my ... Thanks for wearing Yoko's ass on your blog, Chris! Takes a certain amount of manliness to pull this off ... by the way, can you tell us about your tattoos (from your photo)?

Do you eat what the staff and/or kids eat at your job? As a former teacher, I was supposed to eat what the kids ate and that was often not pleasant, nor particularly healthy. I suppose all that has changed now.