Updated 2010-12-20 23:07:08 ID=636:0

© 2010 The Romantic Table
©2008 The Romantic Table, Susan McGourty's Table Talk, a California Central Coast Lifestyle blog. 2011-06-09 16:33:16:80
©2008 The Romantic Table

Susan McGourty's Table Talk

The Christmas Season Brings out the Best from Fellow Foodies

This time of year around Christmas and New Years brings out the best of most people. There's so much joy and everyone is in the mood to share their favorite things in life. For us foodies as the public has labeled us, that includes sharing with others our favorite food and wine.---And you just never know who you're going to get their personal favorites from.

Maintaining "The Romantic Table" online food and wine magazine is a perpetual work of love for us. It's what we like to do and talk about.

When we switch gears from-say paying bills to- that of talk about our holiday menu, it's like a mini-vacation for the daily grind. It lightens our mood and revs-up our spirits.

A few weeks ago, I had a question on my Pizza Yeast starter for bread or Pizza Dough - Homemade Biga, from roasted pepper expert Jimmy Smith of New York City. -Why use a biga and how to use it. I promptly answered and told Jimmy why it was so good. He said he'd try it and he'd let me know.

Then a day or two later I received a note stating that the Biga-starter was sensational and everything it was cracked up to be and that he would never again make a pizza without a Biga-starter! I was happy and glad that there was further validation for the Biga-starter for pizza.

Then a few days later I received a package from Jimmy. He told me one good deed deserves another. So he was sending me "Lunch!" That included two jars of his own product -Jim's Roasted Peppers (They were delicious!), some Italian luncheon meats and some outstanding Provolone cheese. Plus he also included his own cooking utensil, Jims Pepper Roasters, which he sells online. at: www.jimspepperroaster.net What a concept for roasting peppers! If you love making roasted peppers you need to check this out.

Wow! i didn't expect that! I just wanted to share my insight on pizza-starters! Oh! How nice! And what an unexpected surprise!

When us "foodies" get going, talking about food and wine, you just never know who you may come to meet -across town or across the country as in Jim Smith's case. This is what keeps us going, doing this-coming up with new takes on food and wine and sharing it with others.

I can honestly say that when talking about food with others, not only does it bring down barriers and gets a lively conversation started, but it also reveals a lot of the commonality of us all and makes for a fun time!

Enjoy your Holiday Season and share a little food and wine with friends and family!

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Past News and Article Archive Directory

A tip from Sue!

Mark perishable ingredients

When ever you bring home a brand new spice, oil, vinegar, flour, sugar or other perishable ingredient, mark the bottle/container with the day’s date with a felt tip pen. Most "permanent markers" will write on just about any container.

That way if you don’t use it very much, but it’s been opened, you know how fresh it is. For an important meal don’t “submarine yourself” by using past expiration ingredients that have long lost their fresh taste and flavor.