joiei

Amen to that. They could at least french press the cup considering how much you have paid for it.

something I like to do with Pecan pie is to substitute Tate and Lyle's Golden Syrup for the Karo. I like the flavor. definition taken from the all-recipes web site - "Particularly popular in England (where it's also known as light TREACLE), this liquid sweetener has the consistency of CORN SYRUP and a clear golden color. It's made from evaporated sugar cane juice and has a rich, toasty flavor unmatched by any other sweetener. Golden syrup, the most readily available brand being Lyle's, can be found in some supermarkets and many gourmet markets. It can be used as a substitute for CORN SYRUP in cooking and baking, and for everything from pancake syrup to ice cream topping. "

I vote for Bayona, given the choices. It is the standard on which all others are based. I did work for a short time at her grocery in the warehouse district that was called Spice. What fun that was, seriously. Great food and cool groceries.

Thanks for a very thoughtful and visually and orally stimulating review. It looks like I am going to have to save up and make the Pilgrimage up to experience the event for myself.

I grew up eating scuppernongs and have very fond memories of the sweet flavor. We never ate the peels or the seeds. The ripe ones were slightly soft and very luscious. My aunt had a grape arbor beside her house near the bay in Northwest Florida. I do not remember any one ever cooking with them, just making wine. A jelly would be wonderful.

considering how much we get charged for the stuff. The quality could be a bit better than it is over all. I now have one of the super machines to work with, a Capresso Impressa S9. I have found that I prefer to do the steaming myself, I get a much better froth for cappuccino's. I need to find a quality decaf espresso roast. My family only does decaf after dinner. Right now, I am using CBI swiss water process columbian supremo.

Check with Jackson's on South Palafox in downtown P'cola. The best food in town. Perdido has had a bad rep for years, I hope they have a new chef. And there is an Oyster bar under the highrise bridge to the island, on the island side. I do not remember the name. The deck was fun a couple of years ago.

I like the flavor of fresh chocolate mint brewed with a slice of fresh ginger and a basil leaf. I find this very soothing and relaxing. And tasty.

I have 187 gracing my book shelves. They are in the kitchen, in the living room and in the bedroom. I do read them, for inspiration, for ideas, for fun, and sometimes make something from them.

I quit smoking 12 years ago. The food I prepare has changed significantly since then. Before, it was pretty Olive Garden. Now, I can taste the subtle differences in different varieties of tomatoes. What a pleasure to do that now. The palate definitely changes and IMPROVES when a person no longer dulls it with tobacco smoke.

I had lunch at Ella's at the new Inn at Canell Hall on the campus of U of A ( is that soueee I hear?) Not bad, the service was a bit loose. The decorations are not all up yet but the central columns in the middle of the room were visually interesting. The food was not as good or as interesting as James at the Mill. Chef Miles James runs the kitchen at both places. I had the bruscetta sampler, nothing new or exciting. Then the turkey sandwich on house flatbread. Nice flavor, the fries that were served with it were fresh, but not quite cooked all the way, the spice seasoning was good and different. It tasted like it had some chili powder in it. I will go back, it is only fair since they had been open less than a week. Before leaving NW-A, I checked out the Market Foods in Springdale. They are opening a market here in Tulsa. It is a copy of Eatzi's with a few additional details. The coffee bar with fireplace and two internet stations was interesting. The selections were adequate, The cheese counter needs a ton of work, mostly grocery store boring cheeses. Northwest ARkansas has tons of potential, considering all the wal-mart monies there now. Lots of new everything everywhere including the chain restaurants. Fayetteville seemed to have more local restaurants than further north.

I use the Aquatronic by Salter. It has worked very well for me for 2 1/2 years without a new battery. I use it everyday almost. (Because I do not work weekends, it gets a break then). Granted it is not the scale we had in the bake shop, but for what I do it seems to be functional so far.

oh god, it looks like I am going to have to eat two lunches. Northwest Arkansas is a happening place. I just would avoid it during the War Eagle Craft show.

Milky Way Midnight. I curse the day my friend in Philadelphia told me about it. Way too sweet, but the dark is great with it. And also the dark Kit Kat. A third choice is for El Rey Milk chocolat bar.

Mississippi - Cleveland - KC's, the Beard House dinner there last year was great, Michael did the dessert course. Clarksdale - Madidi, Morgan Freeman's restaurant. Excellent food and Mr. Freeman was dining there that night. Arkansas - Fayetteville - James at the Mill, the chef is doing great stuff and has just opened a new place by the university called Ella's. I am going over tomorrow for lunch and to catch the farmer's market on the downtown square. I only had average meals in Little Rock. I have heard about a place in Bentonville that I plan on checking out. Kentucky, i have never been there so I have no opinion.

Thanks for the head's up. Maybe I will go over the weekend after labor day.

God, I wish there was a decent dessert restaurant here. After working in other places, Criolla's in Northwest Florida and The Grill Room at the Windsor Court Hotel in New Orleans, it is sad to go somewhere and the desserts are just so boringly the same. My tendency is to not order desserts unless I know they are made in house. Otherwise, why spend the money on a piece of Turtle cheesecake that possibly came from Sam's Club. I have seen that done. And if they come out with the crosshatch chocolate and raspberry sauces, i tend to not touch them. Plating is important. When I was at the WCH, I worked with David Guas (one of the featured chefs in the Bon Appetit Restaurant issue). We did some pretty cool stuff and it was not all that hard to put together. I am glad to see David get that recognition. Make better desserts and presentations, then I will spend my money to enjoy the end of the meal and it would possibly include a nice dessert wine to go with the dessert. Not just a cup of coffee and the check. The restaurant would make more money, the waiter would make a better tip, all would be happy.

I had a memorable meal at James at the Mill in Springdale, just north of Fayetteville. And there is a motel attached, so you only have to stagger to your bed. There is a very good Farmer's market in Fayetteville on Saturday mornings around the main square in town.

When I used to make Sweet Corn Ice Cream, I would scrap the kernals then steep the cobs in my cream and let sit overnite before continuing with the custard. I served a scoop with Chocolate tamales and a rice fritter that was dusted with cinnamon sugar.

When I was pc, my biggest problem was the chefs would make such large portions on apps and entrees that desserts were a hard sell to people who were already full. Not including the 2 bottles of wine they had drank. But the chef/owner insisted on New York desserts and in the deep south at that time, the dining public where I was did not understand this. They wanted stuff like they could get at Olive Garden. Oh well. I did learn a lot. I definitely do not regret the time I spent there. I just wish they would lighten up on portion sizes. I do not want to take home doggie bags. And I do not want to waste either. Enough of my rant.

Starbucks is akin to Walmart and Mcdonald's. They are everywhere, they make you feel welcome and then sell you a mediocore product. A frappuccino is the same thing as a quarter-pounder. It just ain't all that, in fact it is pretty Boring. And the money you spend there does not stay in your town. It goes to Seattle or to Bentonville, the richest little town in Arkansas, I wonder if they have a Starbucks, Hey that could be a very lucrative franchise site with all that walmart money.

Reasor's, Wild Onion, Pettys, and when I am in Texas - Central Market and and when I am home- Publix, and when I am in atlanta- Harry's, and when I am New Orleans - Whole Foods and Langensteins and Robert's. I have very poor opinions of Albertson's, Winn-Dixie, Wal-mart and their Neighborhood markets. We are getting a new market here in Tulsa that is supposed to be upscale. Don't know the name yet. Rumor it is a new company out of Bentonville.

You can buy beer in Santa Rosa County (considered DRY), unless your on Navarre Beach which has an exception forbidden in the rest of county. But not on Sunday. When I was a teen, we would go to the drive through window of the First Chance-Last Chance liquoir store and bar on the Escambia county line (Pensacola). I basically learned to drink at the drive up window. They never carded, they would just refuse to sell every once in a while. I also remember that years ago, Miami Beach stopped serving at midnite. But over the causeway in Hialeah, they were open 24 hours, in the same county of Dade.

can you still take the Feret Flyer muni bus? just do not try to take it late. the run stops fairly early or used to.

Here is what I found at the Cherry Street Farmer's Market today in Tulsa. Porter peaches tomatillos Dragon's Tongue wax beans Peaches and cream Corn Sungold tomatoes Arkansas Traveler tomatoes Beef Master Tomatoes oyster mushrooms Lion's mane mushrooms japanese eggplants okra cukes all kinds of squash red torpedo onions turnips fennel brown free range eggs lemon cucumbers beets tequila, green, white and black bell peppers the last of blackberries It was a good day at the market. Now I get to have a truly great vegie dinner.