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Old 11-11-2004, 12:38 PM   #11
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All I can say is WOW Leaf Storm. I love reading this stuff.
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Old 11-11-2004, 12:39 PM   #12
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Artichoke Caramel????

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Old 11-11-2004, 12:46 PM   #13
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Quote:
Originally Posted by debthecook
All I can say is WOW Leaf Storm. I love reading this stuff.
Glad you liked the article! Yeah, I find it pretty interesting too!

Quote:
Originally Posted by Audeo
Artichoke Caramel????
Yeah... but it's gotta be better than the mashed taters soda I posted about lol
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Old 11-11-2004, 04:00 PM   #14
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Hands down, I will definately agree with you on that one, Leaf Storm! That thread made my skin crawl!!!

Other than the Artichoke Caramel, I'd be willing to give the others a whirl, though. It was a very interesting article -- thank you!
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Old 11-11-2004, 04:11 PM   #15
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yes, thanks for the very interesting article leafstorm. i wonder what criteria they use to try odd pairings. i mean, is it just wacky trial and error, or do they use some intelligent method of determining what might be tasty...
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Old 11-11-2004, 07:05 PM   #16
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You're both welcome for the article :)
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Old 11-12-2004, 02:36 PM   #17
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Small plates, for sure

Fondue!

Oxtails ... not so much. There are lots of rumors (and at least one supposedly confirmed case of a man who was a butcher) here of Mad Cow, so oxtails make people nervous.
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Old 11-28-2004, 02:18 PM   #18
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Re: 2005 Restaurant Trends

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Originally Posted by debthecook
I heard the following scoop on a radio show here NYC:

1) Gone are the days of ordering an appetizer then a main course. The trend in 2005 is ordering several plates of appetizers as your main meal, 2 or 3 small plates.

2) Lots of egg meals for breakfast.

3) SMALL PORTIONS a big emphasis on smaller portions being served.

4) Still low carb.

Any other news fit to print?
When I go "out" to eat, I order as I please. Food trends come & go. As I recall, the big high-priced entree was Nouvelle (sp?) cuisine a long time ago. All that meant was paying a high price for a small portion of food. I order what I like to eat. I go to the best restaurants, that serve the best food, according to my likes. If you're on a diet, order accordingly. When you spend to your heart's content, get what you want...not what the trend or radio dictates. I want my shrimp cocktail, I want my bread, I want my salad, I want the best champagne that I like & no holds barred on some lo carb dessert.
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Old 11-28-2004, 04:23 PM   #19
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Great minds think alike Leaf Storm, I was going to mention molecular gatronomy as well. I saw Heston Blumenthal on telly the other night, and he was fascinating. He talked about lots of different things, but two that stuck in my mind was the neglect of hearing as one of the senses involved in appreciating food, we use touch, smell, and visual appeal all the time (and of course taste) but he was demonstrating how important sound is as well. He had someone eat a carrot with headphones on, and when they were turned off, it diminished the taste of the carrot. The second thing was taste as memory and how important memories are in how we appreciate and react to the food we are presented.

Fascinating stuff.
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Old 11-28-2004, 07:01 PM   #20
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I worked at a place called The Worthington Inn here in Central Ohio in the late 90's and became well acquainted with the executive chef. One day I started ripping him about a dessert item on the menu, the "Pineapple-Jalapeno Sorbet." He went to the freezer, put a scoop of the sorbet in a sundae dish and told me to try it. It was great! The jalapeno flavor was absent but a small amount of heat could be detected. It went great with the pineapple flavor and sweetness! After that, I'm not so quick too poo-poo strange sounding ideas! As for ordering appetizers for the main course, I've been doing that at the local Chinese restaurant for years. Maybe I'm a trend setter!!! Yeah, right, you should see the way I dress!
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