scordelia

But the Scuppernong grape is related to to the Concord, so does the wine made from it resemble a Fragolino without the sparkle? Also, here is a link with an interesting little history of scuppernong wine as well as links to several producers. Anyone tried these producers? Any good? Scuppernong Wine

So what does Scuppernong taste like? I am an ignorant Yankee who has only seen Scuppernong referred to in novels.

It's been a few years since I have been to Charleston, WV, but Delish on McFarland was really good and surprisingly slick. I would also recommend the Rose Inn B&B as a nice place to stay. Pretty inexpensive, very pretty Victorian house and pretty rooms and a tasty breakfast. Charleston is a charming town. I enjoyed much more than I thought I would. Also, try and catch an Alley Cat's game if you are there in summer.

← That really is a shame. Everyone has a right to their opinion. Hopefully, Chicagoans will express their opinions to their aldermen: Proposed Chicago Foie Gras Ban

I am a 37 year old woman and I love to cook (and I am a damn good one). Starting at 16, I worked in the food industry and continued for the next ten years until I finished my grad degrees. Growing up, my home was a little unusual because both my mother and father loved to cook, and they taught my brother and me to cook from an early age. My first "complex" dish was risotto which I learned how to make at the age of nine. My father taught me this dish which he learned how to prepare while he lived in Italy. My maternal grandmother was also a wonderful cook. She is Irish and has lots of Irish specialties, but her stepmother was Danish, so quite a few Scandanavian recipes have become family "traditions." But I am an unusual among my friends. Most of them cannot cook. When they entertain, it is at a restaurant or just cocktails or a piece of poorly roasted meat with ready-made sides. While Mikeb19 has never dated a woman who can cook, I was the first woman my husband dated who could (hmm, maybe that's why he married me). Actually, among my acquaintances, I can only think of half a dozen women my age who can cobble together a decent meal from scratch. This begs the question--could the previous generation really cook well? I think the previous generations cooked because they had to. There was not a wide selection of ready meals available. I do remember from my childhood that while all of my friends' mothers did cook, most of them did not cook well and treated cooking like a chore. Most of my childhood friends whose mothers were lousy cooks do not cook today.

I have to put in my votes for Quince and Gary Danko. Both are excellent. If you go to GD, ahve the seared foie gras with black figs (orgasmic!).

Damn, that's terrible news; not exactly the kind of closing which inspired this thread. I've had some truly memorable meals there. =R= ← Well, he's still open, so go while you can (esp to have his magnificent calves liver).

Kiki's will be next . Kiki wants to retire, but he does not own his space, so he cannot find an investor to take over the business.

The Thirsty Whale on Cottage for fried clams--it's that grubby looking bar, but the clams are heaven! XYZ in Manset for Mexican--they rock! Gaylan's Galley on Main for a more elegant evening--great prime rib if you are getting tired of seafood, awesome mussels, great lobster stew (and they do not chintz on the lobster) and indian pudding (the indian pudding is only available in the off season) The Burning Tree in Otter Creek--focuses on seasonal, local ingredients (fiddle heads in spring, huckleberries in fall--that kind of thing), wonderful food and solid wine list There is also a good Thai place on Cottage (name escapes me), but the house specialty was a green curried lobster that was awfully good. Cafe Bluefish on Cottage has some fun dishes like lobster strudel. After a good hike, popovers and homemade ice cream at the Jordan Pond House was a fave. Union River Cafe in Ellsworth has good lunches and delicious clam chowder (there is a lot of thyme in it). George's on Cottage--it's the most upscale place in Bar Harbor. Expect to pay $100 a head, but the food is very good. Surprisingly open all year, it was the place (and only) to go for a special, sophisticated dinner.

I am surprised you actually ate at Miguels'! Only summah people do that. Us year-roundahs only drank there. We knew better.

On the topic of Food Porn, the October 2005 Harper's Magazine has a very amusing report on the Food Network who is dumping Sara Moulton (not sexy enough, it's her last season) and creating more shows that are less about actually cooking and more about sensual pleaures of food. Kaufman even has a porn director analyze the lighting and camera techniques of the sexier food shows and compares them to how they shoot porn. It is quite amusing. Unfortunately, Harper's does have a link to the article, but here is title if you want to read it at your local library: Debbie Does Salad The Food Network at the frontiers of pornography Frederick Kaufman

The irony of Sandra Lee's life is that her husband, Bruce Karatz, while divorcing Wal-Martha, is going into business with the real Matha. Now, you can live the semi-Martha life! Live Like Martha--sort of The homes will feature amenities that are important to Martha, like extra large laundry rooms and dining rooms. Does that mean that I get an Aga too?

Haven't seen the Target ones, but I do have a Martha Stewart one that I got at KMart, and it's fine. It's not as heavy as the real Le Creuset I own, but it's pretty good and does the job.

Perhaps these people could help you--Rissman Farm (815)264-3487. For you Chicagoans, if you place a turkey order, they will bring the bird to the Holiday Farmer's Market at Lincoln Park Zoo the weekend before Thanksgiving (these turkeys are awesome!) But for you in Toledo, they may know a local supplier as the Rissmans are part of a heritage, organic organization.

Looks like that's it. So how is Sanford?

I was watching Channel 56, Gary IN PBS with my daughter and this cooking show came on. It was a chef from Milwaukee (I think) who did a show on ramps, includng where to pick them on the shores of Lake Michigan. Anyway, the guy's food looked really good. Any idea who this fellow is and what is his restaurant and is it good? Thanks!

All I know is that it is the deadliest cocktail known to man.

Here is a long critique (with pics) comparing El Bulli and Can Roca from Gastroville: El Bulli v. Can Roca

I recommend a day in Padua--you have the great cathedral, the Scravengi Chapel (by Giotto, you need a reservation--so magnificent) and the university (very beautiful to walk around)--and THEN--Cafe Pedroci (sp?) on a square bearing the same name--it is the most perfect cafe in Europe. I really mean that. It has a menu of delicious light lunches and the best zambaglione ever. There is also a fabulous food market in Padua. Just wander around the stalls munching on white asparagus and quail egg sandwiches.

Here is a trick that I learned from a great pastry chef that I used to work with--and this works every time! Melt your chocolate over simmering water. When the chocolate melts, take a bit on the tip of your finger and touch it to your lip. It should feel hot enough that it almost (but quite) burns--like a bath that is a little too hot. Remove the chocolate from the heat and stir vigorously to incorporate cool air. As you are stirring, continue the lip test until the chocolate feels pleasantly warm (like a nice bath that is just right) but not on the edge of burning your lip. Also, note the texture and appearance of the chocolate--it will have thickened slightly and be glossy.

How about filling madelines! Earlier this summer, I made a cake with a lemon curd filling and had some leftover lemon curd. A few days later, I had to bring dessert to a picnic for a group at Ravinia, so I bought strawberries and made madelines. Then I spied my leftover lemon curd hanging out in the fridge and decided to make little madeline sandwiches. They were delish!

Well, they look better than what pemmikin sounds like.

I prefer a nutty bread. Butter the bread, then place the cheese inside and brown nicely (buttered sides facing out). I prefer an aged cheddar with either mustard, apple butter or Major Grey chutney.

How sad! My dad's family is from Cincinnati and it was a favorite for special evenings. It was always one of the highlights when visiting (that and breakfast at the Bonbonnerie).

My husband and I recently returned from San Francisco, and we went to the Museum of Fine Art at the Legion of Honor. It is way at the end of the Presidio, and there is nothing nearby, so we went to the cafeteria for lunch. It was excellent! We had a delicious creamy carmelized onion soup with a selection of interesting and yummy tea sandwiches. We did not order drinks, but had water instead. They had several pitchers of water set up with different flavorings. One pitcher had fresh cucumber and mint, another with sliced oranges and lemons, one with pineapple rind, etc. They also have the coolest china. By the way, here is my recreation of the onion soup: Creamy Carmelized Onion Soup