Velochicdunord's Profile
Restaurant recommendations near the Coca-Cola museum/Georgia Aquarium?
My sister and I are meeting up in Atlanta tomorrow. We're planning on seeing the Coca-Cola museum and are looking for restaurant recommendations in the area. As she's flying in from Canada and I'm driving over from Birmingham (I'm an ex-pat Canuck back at school and doing some cultural immersion at the same time) and we'd like, if possible, to capture a "southern experience". Does anyone have any favourite eateries within walking distance they'd like to recommend? We'll be looking to eat sometime around 5 /6/7 pm.
I've taken a list from the Coca-Cola museum website as a starting point.
http://www.worldofcoca-cola.com/html/visitor-info/nearby-restaurants.html
Our other location possibility would be in and around the Perimeter Center, as that is near my sister's hotel.
Thanks in advance!
Brew Pubs in Birmingham, AL?
I'm relatively new to the Birmingham, AL area.
Now that the hops have been freed (local legeslative change that allows the sale of beer with an alcohol content greater than 6%), I'm wondering if anyone has any local brew pub or mircrobrewery recommendations. I have family coming to visit, I'm a transplanted Canuck and we're looking for the ultimate Southern food and beverage experiences!
what is the most useless gadget in your kitchen
The NYT recipe is for one loaf. It's a very moist loaf. The trick, according to the recipe, os that the bread dough must be tipped into a covered/sealed preheated container with an interior glaze and some mass to provide an even heat all around the breat. Preheating the container means that the dough surface seals when it hits it. It has to be covered or sealed to provide the steamy enviroment necessary to generate a flaky but not too tough and chewy crust. So, a 9" x 4" loaf pan, with a tinfoil hood to provide some room for the rise would work wonderfully.
Light fruitcake vs. dark fruitcake? Or none at all?
Question of the day, on the scale of the hamentasch vs. latke debate....
Are you for fruit cake or against fruit cake? Present your case.
Me, I happen to like the stuff, to the historical derision of many friends.
I am the proud owner of multiple fruitcake recipes of 20s-era vintage, lovingly handed down for three generations. (OK, haven't made them for ten years or so. Time, effort, and a personal tendency to consume any leftovers!)
IMNSHO, a good fruit cake should be loaded with nuts, citron and candied lemon rind. Red marschiao cherries, please, no green ones.
I'm not so fond of the dark ones, although I can see their richness being more easily adapted to something elevated and organic. I haven't, however, been motivated enough to experiment.
What are your preferences? Light fruitcake? Dark fruitcake? Or none at all?
what is the most useless gadget in your kitchen
Ooh. I would kill for a stone loaf pan right about now. I've been messing with the NYT bread recipe, and a preheated container that can hold some heat is essential to good results.
I have many metal loaf pans, but none with substance.
Your Frugal Cookware Finds
At garage sales: Four cast iron frying pans - $10.00. A complete set of stainless steel cookware (dutch oven, frying pan, small and large sauce pans, and double boiler, with lids) that can go from stove top to oven - $40.00. Assorted canning jars, from 1 gallon to half pint, various prices, various ages, most pre-1950s, now used for food storage, most under a dollar. Assorted bakeware, all lovingly seasoned, with patina, to which I've added more patina, under a dollar each, usually around 50 cents.
Best cheap new buys: Stainless steel serving plates/platters, Canadian Tire, $8, silicon spatulas - about $8 each when I got them, but as a value for money item, priceless.
