Comments for The Messy Epicure

Comment on Charcutepalooza: The Meat Party by Ayla85

Ayla85 — Mon, 16 Jan 2012 16:01:41 +0000

Well, I’m just done my dinner a single minute But i think I gonna feel hungry when I saw these delicious food.

Comment on First Taste: Pop’s Neighborhood Grill by LauLau81

LauLau81 — Wed, 04 Jan 2012 18:47:10 +0000

Hmmn, I love this bacon and mushroom burger. This will surely taste fabulous!

Comment on Charcutepalooza: Galantine by Charlotte74

Charlotte74 — Tue, 27 Dec 2011 09:48:22 +0000

This looks really delicious!!Great job here!!

Comment on Charcutepalooza: The Meat Party by LauLau81

LauLau81 — Thu, 22 Dec 2011 19:17:57 +0000

Fantastic foods! Looks like they are all delicious! Thanks for sharing the recipe of Roasted Garlic Baguette!

Comment on Vaguely Asian Slow-Cooker Lamb Chops (and a New Source for Local Food in Birmingham) by LauLau81

LauLau81 — Mon, 12 Dec 2011 13:30:52 +0000

This really makes my mouth melt…Thanks!!

Comment on Vegan Cupcakes?! by NewDriverUpdate

NewDriverUpdate — Tue, 29 Nov 2011 14:52:51 +0000

I never tasted a Vegan Cupcake before.. It really sounds like a very delicious cake..

Comment on Charcutepalooza: Peperone and Odds-&-Ends Calzones by LauLau81

LauLau81 — Tue, 29 Nov 2011 07:50:32 +0000

The picture really makes my mouth water and crave for that food. Lucky enough you have shared the recipe. I will try this on weekend. Thank you…

Comment on Charcutepalooza: Galantine by Joanna Wilson

Joanna Wilson — Wed, 23 Nov 2011 15:27:27 +0000

Thank you for sharing your yummy article.I learned that it was easy and less effort to prepare.Now,I’m learning.

Comment on Charcutepalooza: Peperone and Odds-&-Ends Calzones by Charlotte74

Charlotte74 — Wed, 23 Nov 2011 13:22:41 +0000

Gosh, that makes me hungry just looking at the photo.

Comment on Vegan Cupcakes?! by fergusonsarah

fergusonsarah — Tue, 22 Nov 2011 12:08:45 +0000

That is one of delicious looking Vegan Cupcakes.. Thanks for posting this great information about Vegan..

Comment on Charcutepalooza: Galantine by VictoriaNicole23

VictoriaNicole23 — Thu, 17 Nov 2011 18:26:29 +0000

A very delicious post.I’d like to try it.It seems so simple and easy to prepare.Thank you for sharing another yummy article.

Comment on The Four Coursemen, and Creating an Underground Supper Club in Birmingham by FourCoursemen

FourCoursemen — Wed, 26 Oct 2011 14:01:27 +0000

@messyepicure Do it! We would love to come eat!

Comment on Charcutepalooza: Galantine by messyepicure

messyepicure — Sat, 15 Oct 2011 16:21:53 +0000

@swillmerchant When done well, it’s awesome. In Bham, Ollie Irene will be rolling out a dish with it soon. Best I’ve had is Cochon in NOLA.

Comment on Charcutepalooza: Galantine by swillmerchant

swillmerchant — Sat, 15 Oct 2011 16:08:49 +0000

@messyepicure Random: do you have any thoughts on head cheese?

Comment on The Four Coursemen, and Creating an Underground Supper Club in Birmingham by nadriatucker

nadriatucker — Wed, 12 Oct 2011 21:59:15 +0000

The supper club sounds like a great idea. What about housing it in one of the houses for sale in Woodlawn?

Comment on The Four Coursemen, and Creating an Underground Supper Club in Birmingham by akappel05

akappel05 — Wed, 12 Oct 2011 17:39:22 +0000

LOVE this idea!

Comment on The Four Coursemen, and Creating an Underground Supper Club in Birmingham by itstripp

itstripp — Wed, 12 Oct 2011 16:18:30 +0000

I’d love to see this. I would love eating at something like this, or even participating in the preparation. Like you, I’m not sure how comfortable I’d be in a commercial kitchen (I’ve used one only once). But I would love working on this. The biggest issue is just prepping the menu each time it seems. I’ve read several articles on this kind of thing and I’ve always wanted Birmingham to have something like this. Let’s make it happen!

Comment on The Four Coursemen, and Creating an Underground Supper Club in Birmingham by Thrillckr

Thrillckr — Wed, 12 Oct 2011 15:29:45 +0000

There are so many themes that could be used to make for a delicious experience. Obviously, seasonal foods are key, Local foods/wines would be nice (perhaps as a “sponsor” for the event?). And the food might need to be different from what restaurants in town are doing on a regular basis. Five courses highlighting bacon? or every course prepared using sous vide.

Not sure about locations though. Depends on the size of the crowd invited.

Comment on Martha Hall Foose’s Peanut Chicken by anna.lakovitch

anna.lakovitch — Fri, 07 Oct 2011 16:20:21 +0000

jason, that peanut chicken looks amazing! i love the mention of ollie irene & tallulah — very cool. my family is from VT, and we half acorn squash, put butter (sprinkle of salt?) and a pool of maple syrup in the cored out middle, and bake. Then, when the squash is finished, we try to keep the shell of the squash in tact as its own bowl, while scooping and blending together the pooled up buttery syrup and the baked squash — a maple mash of sorts…maybe that would be an alternative to your pumpkin, perhaps you’re meant to mix and mash the pumpkin with the pooled syrup?

Comment on Charcutepalooza: Empanadas de Chorizo by Mosaica

Mosaica — Thu, 15 Sep 2011 13:15:24 +0000

While I utterly disagree regarding the blandness of British food (my recipe for hot water crust pastry had salt in it!), particuarly over the last 20 years or so, I still love your scrumptious-looking Empanadas de Chorizo. Beautiful!