Gifted Gourmet

article from SF Gate This is one highly interesting article on how certain food trends begin and develop. The last portion of the article talks about specific foods and the way in which they were, and are still being, received. Are any of the trends here something you have used in your cooking? I am a big fan of both Ghirardelli and Guittard artisan chocolates and do shop at Williams Sonoma ...

Thank you for this update! I am presuming that you are located near this, my favorite city, Charleston, SC, and I am pleased to see you posting here in the Southeast Forum! The news about Carolina's makes me feel much better because I had some nice meals there some time back. And I agree about Peninsula Grill as you can read upthread ... Welcome again!

this one is right from Recipe Gullet! Pork Liver Panfried with Chinese Chives submitted by: helenjp or Elegant Liver Pate from Cooksrecipes.com

The Villa Pandolfelli Fig Syrup which is available from gourmetfoodmall.com and Amazon and igourmet for about $11 ...

Drink enough of the beer and you can fry the halibut in Johnson's Baby Oil ...

I am certain that Anna N will get back to you with her recipe ... but until then how about James Beard's recipe which is oh so light?

Gee, good for the skin and a laxative all in the same dollop? What am I waiting for? Just deciding where to rub it first ... Just read this: the source for the quoteFiggie milk? sell that to some innocent kid, I dare ya! How about some recipes?

When I received this, I was thrilled and it was only later that I realized that it had to be used in some special way. The giver said that it could be drizzled lightly on cheeses. Anyone know what else might be another alternative?

When I first read the words battered halibut, I automatically assumed that this was about abused fish ... poor assumption? or a sign of the times? ... maybe just a good meal!

The options that I located are here and the first one or two look quite appetizing ... I am not sure about batters but I might just make a potato flake type batter for halibut .. as I usually do, I like to saute my halibut steaks in garlic butter with some spices to liven it up further ...

Didn't Barbara Walters do interviews using similar questions? Hers were more like: "if you were a tree, what type would you be?" This question is actually far more interesting!

Either a complex cassoulet with layers of flavor, a napoleon with my extremely flaky yet creamy personality, sushi for my love of "raw" sensual textures and the wasabi for my inner heat or a pristine pear on a glass plate with a piece of exquisite bleu cheese for the simplicity I cherish ... The whys are reflective of different aspects of my personality ... Damn good question, Carrot Top!!

Ultimate croutons! and do keep it in your refrigerator .. lasts for ages!

au contraire, cher foodiehall, a few so enjoyed the food that they signed up as new members here!

Original Pascal's Barbeque Shrimp (lots of black pepper)here was one of my favorites as well .. as is the artwork at Upperline ...scroll down and enjoy the pictures yet again!

a claim few can honestly make, I daresay ...

He enjoyed many an item and smacked his lips at the dessert table as I arm wrestled him for the last bite of caramel cake ... he loved the ambiance, Varmint's love for traditional fare, the warm breezy night, Hummer's rendition of many old tunes on his keyboard .... He averted his gaze when the pig made its appearance, preferring instead to quaff the libations of Loeb ...

article from the Mercury News, San Jose, California and we will continue to watch what is happening daily ... What tastes from New Orleans bring back your fondest memories? Mine would be the olive salad covered muffalettas at Central Grocery and strawberry daiquiris at River Walk ..while watching the brown Mississippi flow by... it seems that sensuality seemed part of the warp and weft of life in New Orleans .. wish I had spent more time there now ...

and just a bit more on what's happening in New Orleans ... from NPRThe JazzFest always had some great New Orleans food for the participants every year ... how about this from the Tennessean?

A few of my own photos to add to the wonderful album everyone has posted of this glorious weekend: One of my favorites at the Pig Pickin' had the fewest calories ... thank you, Perlows from Weight Watchers! The biscuits sun themselves on Dean's counter ... shrimp bathed in butter ... how bad could that possibly be? spicy spareribs in the sun on Varmint's counter await the grill ... and how divinely decadent those hush puppies beckoning from the fryer ... thanks, Malawry!

Actually, Varmint also prepared a goat for the occasion but I think the goat used the shower ...

What??!! Goodbye, written recipes?? Hello, experience ...

What can I add that hasn't already been said? (as if that ever stopped me!) Thanks to Dean and his lovely wife, Cella, and those adorable mini-Varmints for allowing this rampaging herd of starving foodies to take over their new and gorgeous kitchen for this weekend event. It must take nerves of steel to give people free rein in your showplace of culinary delights! To those of you whom I had never met in the flesh: what a delight! You all never fail to amaze me with your love of all things culinary! Your words on the eG website match your enthusiasm displayed up close and personal in real life! To the Perlows: thanks for the joys of your huge tomatoes, the evanescent and quivering multi-layered and Technicolor Jello mold, your photos posted before anyone else and done with great expertise, your comments as the event transpired ... yes, Jason, it was something of a "vacation" from my kosher home kitchen ... For not laughing at me when I brought my rabbi to a Pig Pickin' ... sure it was a huge display of chutzpah but he raved about it and bought the t-shirt to wear (probably while giving his "Live a kosher Life" sermons) ... he had never seen bacon used in so many unusual ways ... draping the goat with strips of bacon really knocked him out! To Dean in particular: your words about having the Pig Pickin' in this week of mixed emotions were perfect and you voiced aloud the sentiments many of us share but are unable to voice so beautifully ... it was good to meet you in person and to understand your need for authenticity and keeping the food so very North Carolina authentic. I learned so much about technique and will someday have the courage to attempt Malawry's golden hush puppies (not the matzo balls I make at home!), Dave and Marlene's squash casserole, the Butter Tarts Marlene made, the pig-in-the-bathtub (what a great kids' book that would make!), and the potato salad made without eggs!! the limoncello was an eyeopener! the okra (which I normally avoid like the plague) actually changed my opinion of the green stuff finally ... I am leaving out a million other things I learned but above all else, the comraderie here came at a perfect time to reassure me of the "family" eG has provided us all. Thanks doesn't begin to cover my appreciation ...

I am not sure whether this article appears here on eG elsewhere (this is my first time to get back online at eG after the Pig Pickin at Varmint's) but this is a marvelous article from the Washington Post: An Icon Imperiled

near 395, not I 95 .. Faidley's? never mind, link to Mapquest didn't work ...