artisanbaker

make a batch of pizza dough. make little balls around 4oz refridgerate until cold roll out paper thin using ample flour use some fromage blanc or some ricotta at worst and make the topping add some heavy cream an egg salt and pepper a few pinches of flour it should be thin, but thicker than heavy cream. slice onions paper thin on a mandeline or using a honed hand make julienne lardons using bacon strips (the best acceptable sub) heat baking stone to 900 degrees (ok a little high so just max out your oven) get peel with cornmeal ready place dough, then some onions/bacon, then the sauce bake as quickly as possible between the flour and the egg the sauce should not run bon ap edit: don't forget the sylvaner...

"avant-garde"

this a great example of excellent food that can be enjoyed by people of all socio-economic backgrounds

this stuff is becoming very popular, although an unpasteurised product may be better in some applications http://www.pomwonderful.com/ i prefer fresh

http://www.losthof.fr/

a good one can be found at Au Landhof Olwisheim A L'osthof Eckwersteim nice peacocks too

quiche is good for summertime. bacon and leek marry well. or try some pancetta briefly rendered. just make sure you get out all the dirt. ps. if they are young they can be fried for garnish use, making them crispy and attractive

looks excellent

That's cool that you got Lionel to do a bread column bon continuation

check out the new saveur

Isigny Ste Mère is excellent but maybe priced unjustifiably higher than Plugra...

ok so i just made this on sunday night. i sweated one finely diced onion in butter until translucent. added a couple cloves of pressed garlic. one minute of sweating. a tablespoon of flour, half a bay leaf and then 1 1/2 cups of cheap rhine wine. make sure to stir in the flour to avoid lumps, then add wine. boil this for 2-5 minutes and add a pinch of chopped parsley. add 1kg mussels and cover to steam until opened, about 4-5 minutes. don't forget the bread as mentioned above, for the sauce makes the dish. it would be a shame to toss ANY sauce... regards

look in pat wells' provence cookbook for a recette similar to tanabutler's. best cold process olive oil, med/slow oven, fresh tomatoes (preferably heirloom), and a little seasoning. as long as each ingredient is of utmost integrity, you will realise a concentration of flavor that will bring you much satisfaction

i think my grandma calls this poke salat, not to be confused with poke "salad" this is po folks stuff y'all

i had a great experience at this place. mark was also the one who brought a certain mr. vatinet to the states years ago. i hope he does well, and judging from the crowd i saw last fall, he is.

i would like to wish you all long and happy lives; and please if you ever want to sell your product to a busy chicago baker type then please pm me. i used to buy this at some neighbors in france who raised fois gras ducks and found it better than butter.

i can't remember how to get there, but there is a french creperie that i found to be extraordinary by american standards they made a mont blanc chestnut crepe for me that wan't even offered on the menu!

Fine Cooking used to be better. They kinda sold out to a wider audience after a year or two of existence. At least it seemed like that's what happened. Anyone else notice? Saveur is pretty good. Thuries is the best! The rest are only good for spending the afternoon sipping coffee at borders imo

if it was made with a pacojet it might be difficult to replicate at home or in a sorbetiere... regardless, if you try making it at 30 brix then you might get something on the less sweet side. try also increasing the salt content? i don't know if by definition one can make a sorbet w/o sugar...

they're good but can be pricey.

that would be the Back Inn Cafe, next to Tony's. wonderful view as well. Tony's is more popular; BIC is more "fancy." They have very nice rooms and Julie the head innkeeper is very helpful. the whole place is called the Bluff View Art District, and is run by the prominent Portera family. It is without a doubt one of the most beautiful places in the south, thanks to their restoration efforts. They've come a long way in the last 10 years. if you remember the sculpture garden, there was an old building next to it that was transformed into an artisan bakery in january of this year. sunday farmers market at the first tennessee pavillion is great for a sunday afternoon. they have music and guest chefs; i've done a number of demos. ps. check out bellagio on market near st. johns. they need to prove themselves over the long haul but i hear good things about this fine dining place. only eaten lunch once.

for $3,000 plus airfare and other expenses I can chant over them while waving a live turtle upside down and that will preserve them for 40 days.* *limited guarantee-see me for more details

check out the times article. i'm from chatt-town and it's a quirky market. people want their southern food done fancy, but not much past that. check out shuford's bbq at the foot of signal mtn for great casual bbq also see southern star at warehouse row for meat and 3 sides. very very busy at lunch. impeccable service tony's pasta has a beautiful view on the bluff and a lot of my bread/pastry recipes for what they're worth...best for romantics forget thai smile whatever. check out sweet basil on brainard rd for the best thai and service to boot sticky fingers has excellent ribs and a nice terrace. good service st john's does a reasonably good job at what they're attempting, but still have some work to do service wise haven't been but stone fort inn has nathan's and it should be good. veteran from southside grill making southern fine dining. nice rooms too. porkers on broad has good ribs for lunch in a less corporate atmosphere than sticky fingers 212 does pretty good fine dining but the atmosphere is too 80's. eat on terrace instead. she does do very good sugar work for the record. grey friars has the best baristas in town (broad street) northshore grille has a nice setup with good consistant upscale bar food. they raise the garage doors to make it open air during seasonal periods (frazier ave.) terra nostra has the talent but i'm not impressed with the consistancy. marketed as a tapas bar, it's far from spanish. nice place for a drink if you can afford it. located on frazier las margaritas is the standby for ameri-mex food in lively atmosphere. located in north chatt. southside grill- bof...not bad i suppose. i had a good date with my wife at carrabas at hamilton place last w/e. i was suprised and impressed, except for the bread. blackberry farm is a bit of a drive...

are you looking for natural or unnatural ways to preserve?

my dad eats because he's hungry. he does not seek pleasure, only to get filled up. my friends in france eat because it's pleasurable primarily.