It is called Malt - it's a very different vibe, but has some of the same dishes - I find it more fun to sit at the bar and I like the appetizers there. Maybe try Bouchards, it's a classic french restaurant, very good, much butter.

Pea Mint and Buttermilk - is the first to mind -
saute shallots in butter or oil, add some thyme - add fresh or frozen peas - cook for a few minutes only -
add broth, buttermilk, mint and lemon zest - puree really well - strain if you want to make it fancy - salt/pepper& lemon juice to taste - if you strain it - keep the pulp and make mushy pea fritters when it gets cooler (next december!)

Also love white (though it actually a little greenish) gazpacho made with cucumber, green grapes and almonds - here's a good recipe, I bastardized it a bit, but not sure what I did to it -http://newyork.grubstreet.com/2010/07...

this seems fitting...
someone fed ants colored sugar water and these are the photos....http://www.stumbleupon.com/su/23RlDX/...

I tend to agree with Terrie - also if you follow their instructions and cook from frozen for 16-18 minutes having only browned the cubes of beef - you are likely to have rare/raw beef at the center....

actually, the more I think about it the stranger this recipe is.... I don't think that the pastry will be cooked through in 16 or 18 minutes....

The last time I made beef wellington I bastardized the attached recipe.... it worked well - you can adapt this one to individual wellingtons if you prefer.

http://www.foodnetwork.com/recipes/ty...

Do any of you have a recommendation for a place for a good espresso/latte in Savannah? I'll be staying downtown - is that the same as the historic district?

are you sure it was the gills? and not the roe?
http://image.made-in-china.com/2f0j00...

I have a package of this... and have used it fairly extensively, though I'm not a huge baker - I felt like my muffins were a bit springier (they are usually quite cakey) and the the tagatose that I sprinkled on top became very sticky and damp - it didn't caramelize the way regular sugar does - But they were still very very good! I have also used it in stirred custards - they were good too - I haven't tried to caramelize tagatose to make a topping for creme brulee..... I've used it in egg white and almond cookies - a good test since the "sugar" is one of only three ingredients - I will continue to experiment with it.... to me it seems to be the best sugar tasting sugar substitute I've tried - by far!

Yup... I loved watching the ants... I could even see the ones who had filled up on the bait - the ones going back to the nest were more translucent than the ones going towards the bait -
Made washing dishes way more entertaining!

Was just about to suggest the same product - it worked amazingly well - and this was after years of regular exterminating by a professional

I really like your suggestion of putting a box over with with a weight on top - I have a dog and worry about him getting into this stuff.

Yes, I've had tacos with flour tortillas before - and if I got two little "taco/wraps" such as you have pictured, I probably would have been disappointed but not annoyed (only with myself for bad ordering!)..... what I got was not a taco -

And because sometimes I'm like a dog with a bone :-) ... here's the Wikipedia etymology reference

"According to the Real Academia Española, publisher of Diccionario de la Lengua Española, the word taco describes a typical Mexican dish of a maize tortilla folded around food ("Tortilla de maíz enrollada con algún alimento dentro, típica de México"). The original sense of the word is of a "plug" or "wad" used to fill a hole ("Pedazo de madera, metal u otra materia, corto y grueso, que se encaja en algún hueco").[2] The Online Etymological Dictionary defines taco as a "tortilla filled with spiced meat" and describes its etymology as derived from Mexican Spanish, "light lunch," literally, "plug, wadding."[3] The sense development from "plug" may have taken place among Mexican silver miners, who used explosive charges in plug form consisting of a paper wrapper and gunpowder filling.[4]

No and I have never ordered anything blackened before! It was just such a strange place with fruit salsas on every third menu item and I was just so hungry, I was dazed by two massive and very wordy menus.... Oh and all the descriptions were missing punctuation!!!!

I half expected to be beaten up by the Chowhound mafia - thanks for the sympathy :-) !!!

I just had lunch today a local restaurant that seems to be well known and well liked - I ordered the blackened fish taco, the description included cheese which should ahve been a sign... I ordered it with out - it came out as a wrap...a big flour tortilla (a flavored one, no less)... with over cooked fish and god knows what else inside of it...

I just want to know, why they would call it a taco... it wasn't a taco, not even remotely - about as close to a taco as a lasagna is to spaghetti and meatballs

Just ranting.. don't take me too seriously :-)

Yum.... with fava beans -

I made a dish with seared halibut
braised leeks - sauteed fava beans and morels (with some cream and butter of course) - used shallots and thyme to flavor the mushrooms - and also made a leek vinaigrette with some of the braised leeks -

Or just saute with butter, etc... cream, sherry? and serve over toast or polenta

I love Midnight Moon - it's got a little of the sweetness of the aged gouda's and a little barnyardy goat taste - but it's still a pretty mild cheese.

There is a cheese called Memoire - http://www.memoire.nl/eng/index.html , it is a black truffle gouda - and it's outstanding. If you taste it once you will want it again (and again...) - It's cheese crack!

Thanks for this! Will be making a detour on my way to Savannah - not even going to look up any other reviews since yours is so convincing!

Will be in Savannah in a week or so - have done my research and looked at many of the Savannah threads.......
Anything new and exciting?
Will go to local 11ten and I have have one more lunch and one more dinner -
I'm traveling by myself (well, I'll have a dog with me, but he's not great dinner company, so i'll probably leave him at the hotel) for dinner I usually make it a rule to only eat at a restaurant bar. For lunches I don't care if I'm at a table or a bar.
Thanks for your help.

Wow, your brother moved out of the house when he was 11? :-)

Just made another of my favorite kale recipes.... it's from Vij's restaurant in Vancouver...

1 bunch curly kale - washed and dried
1 can coconut milk
1 lime
pinch cayenne

Mix all together well, let sit for a while -

Grill on a very hot grill until the edges are brown- smells amazing while it's cooking and it tastes just as good - cooks really quickly too. It is one of those recipes that tastes much more complex than you would think.

Actually, I only use a half can of coconut milk for one bunch of kale.....

What to Cook How.... Looks great! I love Phaidon books - but it's out of print and I don't have time to order it - so need to find one that Barnes and Noble might carry.

I'd like to buy a cookbook for an 11 yr old, she loves food, I was thinking of How to Cook Everything - but not sure...I think for sure it needs lots of pictures.

I am cooking for someone who wants no salt - I don't use the No Salt a lot because I really dislike the flavor.... but am curious how other people use it or other salt replacements
, as I am particularly sensitive to bitter sometimes.

What are you suggestions for eliminating salt (not just cutting back). I have used nutritional yeast, use spice and acid, etc...

Do any of you use this product? If so, how do you use it, like regular salt, before during and after cooking? Or just after cooking? Do you find that it gives food a bitter after taste? Or do anything else to the flavor/texture of the food?

I've seen it - most "Italian" sausage at the markets have fennel - but I've seen Italian and Fennel sausage right next to each other - can't remember where - but you could also try Faicco's Pork Store in NY - http://nymag.com/listings/stores/faic... I don't think that they have a website - great place!

or are you talking about finochiona dry sausage? If so, I've seen this in many places - Molinari out of SF makes a good one which you should be able to get -

Here are two semi fennel based ideas for you -

Fish (any nice filet fish) - with tomato fennel and saffron sauce -
cut up your fennel (save some fronds for garnish) - add some onion, saute low until soft - add garlic, saute, add grated or blended tomato (not too much), cook for a few minutes, add saffron, fish stock (clam juice or lobster stock works too - or even chicken broth is ok) - cook all for a little while - blend well and strain or don't if you strain this you might need to thicken slightly, use roux or beurre manie, salt and pepper to taste - add cream or don't - serve with potatoes and/or sauteed greens - salt and pepper your fish and pan fry - top with one fennel frond - it's really good!

Tuna Salad - Italian or Spanish Tuna in oil, drained, add chopped celery and celery leaves, chopped fennel and fennel fronds, white beans, scallions, lot's of lemon juice and lemon zest, lot's of pepper and salt - and then some fruity olive oil - very summery and fresh!

You beat me.... was just on my way to post the same link!

dinner

Yes - and I suppose I should have watched the video before I posted it - it's been a couple of years since I watched it - and yes, I guess I should have said that in the post..... my fingers and my stomach beat my brain.

Have a look at this video - I've done short ribs this way several times and they are amazing! They have to be very well marbled and less fatty than most of the super market variety -
Whole Foods boneless short ribs are frequently fantastic for this type of cooking -

By the way, I know this doesn't directly answer your question - but I was so excited when I tried cooking short ribs this way, that I just want to share it.

http://www.huffingtonpost.com/2010/05...

Not really, funny though, I've got a panzanella on the same menu list for part of the lunch the following day.

This dish is mozzarella with cauliflower & romanesco cauliflower, with anchovy and garlic then topped with the BRICIOLE!!

Thank you all, I kind of like "rustic croutons" - really like "briciole" (based on what I found, it's kind of like a bread gremolata!!) - but that might be a little too esoteric - I may use it anyway though....

Love it when I learn a new word!!

And, yes, I do need it to sound a little pretentious (just a little)