Reignking

Along those lines, Drinkshop is opening in downtown Atlanta this week (today?), and may help to fill that void.

Chris, thanks for that listing; when I saw the book around Christmas, I put it down because 1) I didn't want to spend money on myself at Christmas 2) I didn't think I could use it to its potential (as I am good cook, but certainly not someone that can create and invent) and 3) I thought I saw too many "obvious" combinations. However, your examples clearly have convinced me otherwise. Black beans, lemon, and sherry? Very intriguing.

I recently bought Home Cheese Making, and it is an excellent book. It has more recipes than I imagined, and is very detailed. I haven't had a chance to make anything, yet.

I think you are. His response had to be measured, and I have no doubt that it was edited.

Speaking of Richard, I just saw him teamed up with...heck, I don't know. It was a 2 on 2 of Season 4 contestants, in a Super Bowl pre-show event. It was way too rushed to really see what was happening. All I caught was that Blais and Andrew(?) did something with Pittsburgh steak, and seared tuna, and korean bbq (because Hines Ward is half-Korean) and used some Heinz products. Tiki and Bettis weren't too interested in the details, as it looked like they were told to hurry. Blais won, and won two tickets to the Super Bowl...

Per the AJC, Drinkshop to open Tuesday, February 3rd.

I tried another cheap gin -- Amsterdam's -- and I can't recommend it. Too harsh.

...recipes. I'm a good cook, but the only way that I may try something new is with a recipe. But if it has too many ingredients, and I can figure that it is going to cost more than what I'd normally cook, forget it. Good time to have a new vacuum sealer, though.

I'm with you, there; I'm reticent to sink money into more expensive items or hobbies -- charcuterie, smoking, and cheesemaking. All things I am very interested in, and have been wanting to do for a while, but I just don't want to spend $400 on a Bradley smoker or hundreds on a good curing chamber for meat and/or cheeses. So, I'm spending the time to figure out how to do those things on the cheap, or to do the methods that are cheapest or require the lead amount of equipment. Also, re-stocking my liquor cabinet, which is missing vodka, boubon, vermouths, and campari. Smartest thing to do is an occasional bottle, not all at once.

Great point. At least Jeff didn't make 12 components, side-by-side, on the dish this time.

Bush War on Roquefort Raises a Stink in France A village of 600 souls in a remote part of southern France, Roquefort clings precariously to the side of Combalou Rock, a promontory overlooking a deep valley where sheep graze in the shadow of limestone cliffs that were sheared off by a seismic jolt in prehistoric times. But the primal shake also carved out aerated underground crevasses that give a unique economic value to this jagged landscape about 65 miles northwest of Montpellier. They make possible a gastronomical wonder that has delighted gourmets for centuries: Roquefort cheese. And now, in an era of globalized competition for trade, the smelly delicacy and its little home town have become ground zero for the warriors of export-import in Washington.

I think Fabio survived because he got the 3 points from the crowd.

I recently tried Amadeus, a soft cow's milk cheese from Austria (of course). Slightly pungent, white rind (as seen here), my wife devoured it quickly. Found at Whole Foods at a good price.

I haven't seen it listed here, but I received the Rival Seal-A-Meal for Christmas. I've got no complaints, so far. You can use any bag roll, and size the bag as you want. There's a drip tray for your wetter foods, such as some leftover homemade Nam Sod that I wanted to keep. And it has the auxiliary port, which I haven't used. Best use so far: I had extra chopped onions stinking up my fridge. Vacuum-sealed, and the stench is gone.

Ted is overly dramatic and forced -- because they stretch this show out for an hour, somehow. I like it, though. The concept is simple and straightforward, and it is interesting to see 4 chefs' take on the items. At least in the episode I watched, the intentionally chose 4 chefs that were very different.

There is a BBQ event at the CF&W festival, though. I think if you want to try SCarolina BBQ, you at least need to try some mustard-based sauce, somehow. You can always pick up a jar or two at the grocery store. And no one has mentioned Sticky Fingers?

Well, I knew all of this info was too good to be true. Thanks for all of your work!

The Charleston Food & Wine Festival

You'd think someone following the "local and sustainable" mantra would have blown everyone away at Blue Hill.

And one from El Mundo (also in Spanish).

Perhaps try velveting?

That was always intended to be a one-time thing. I think they said it was a "limited" series.

Yeah, that's the show -- didn't know it had aired yet.

This sounds like an exact copy of some new Food Network show...

This reminds me of the method that Alton Brown used to make rosewater...of course, he made some rigged contraption, but it is the same concept.