Gifted Gourmet

Without eggs gets yet another vote .. Dave and Mayhaw Man's opinions cancel each other out .. but wait! Louisiana potato salad recipe indicates ... read on ... whoa Nelly! milk??

Thanks for the quick answer! So the score currently stands at: without eggs = 1 with eggs = 0

we might even come up with a good answer in this thread

Brooks Hamaker, aka "Mayhaw Man", has posed this very question just today in a discussion on Varmint's Pig Pickin' final arrangements ...the thread do you add hard boiled eggs to your potato salad? or do you avoid them? This is a very big issue here .. please add your responses in order that we might find some common ground for the proper potato salad ....

eG thread on Soto in Atlanta

Yes .. website above .. yes...Midtown Atlanta .. yes, enjoy yourself, Robyn! and yes to this comment: The truth is, Blais is one of the most gifted chefs in this city....

One Midtown Kitchen website the review from accessatlanta.com (registration req'd) Piebar website

Hopefully, not this one!! .. with the sweet pickle relish and Miracle Whip, it is more a potato salad dessert ... Clearly Mammaw had a sweet tooth ..

but then again, Asheville is now the quintessential food renaissance capital of the Southeast! From Zambra to Rezaz, Asheville has something for every palate! I am also a fan of Hominy Grill in Charleston .. it is a place which I think would do well here in Atlanta ...

So are we! Welcome to eGullet!

Dave-dearest, discussion already in progress! see jgarner's post ... and,yes, they do actually work ... testing the Eggstractor ... my error .. not always apparently

one source of informationpictures here from Julia Child on slicing gravlax

The texture of gravlax falls somewhere between sashimi and store-bought lox ... the store bought is usually much saltier whereas the gravlax has a brighter, fresher taste. Gravlax is a cured salmon. Lox is salmon that is smoked. It has a rather smoky and very salty flavor. Dreadlocks are ropy mats of hair that have been allowed to grow out over time. They are sure to make a Jewish mother exclaim loudly "Oy vey izmir!" (Oh, woe is me!)

I am quite fascinated by the balloon bowls! The fact that one can pop the balloon to unmold the bowl is one I might actually try ... Thanks!

In the south, we rather enjoy southern fried dill pickles, a classic .. thread on the pickles from Southern Food Culture here and you are so right, Rachel .. the bomb-sniffing dogs react adversely to pickle juice ...

CDG .. lots of security lines and other things but there is a description here of the eating options: Hemispheres Magazine (undoubtedly very biased!) All depends upon which terminal you are flying to/from .. separate buildings make up CDG ...

Salads are only the tip of the iceberg has some interesting insights into this type of lettuce ... many are by Fifi even!

suggest you try my recipe then ... it is very user-friendly, simple and you should be pleased with the results! I promise!

click for thread running currently on this delicacy!

Somehow I find this category's inclusion almost humorous ...

source of this quoteGravlax is not cooked but more cured/brined in its juices really ... click here for a bazillion ways to smoke salmon .. just don't inhale!

and the good news is that they are selling a couple of these under the title "New and Used" .. now that is exactly what I have long waited for, a used SaladXpress!

Which is what we have been noticing here in the States as well ... the emergence of the artisanal cheese farms has been encouraging. One such farm is here in Georgia: Sweet Grass Dairy

A short prayer for the Pig Pickin': May the heat not be oppressive May the tennis courts be big enough for us all May the hurricanes find other playing fields (at least for the day!) May the judges be fair and just in their decisions May Dave and Brooks hit upon the crispest chicken of all May there be hush puppies to go around twice May the Perlow jello mold not melt May the drinks be cold and soothing and May the Varmints have the strength to repeat this endeavor for the next few years! Amen!!

Of course! and I should have said that when the weight is placed upon the fish, the liquid which comes out is then used to "baste" the curing fish over the ensuing few days .. thanks for clarification, carswell!