Sandra Levine

Ah, now I know.

I'm confused too. Is this kind of article and the resulting thread that the mods or coordinators or whatever they call themselves now mean when they say they want to create the best food site on the web? What has happened in recent weeks is that they have ruined what was the best foodsite on the web.

I use that recipe, mixing everything in a blender, then letting it sit in the refrigerator for 10-20 minutes.

"stains less"

I usually add a little liquid to scrambled eggs. I usually scramble two eggs per person, a quantity that is a bit meager. Three eggs per person puts more cholesterol on the plate than I want to consume. The puddle of extra liquid stretches the amount a bit, so the portion seems more generous. If I use water or skim milk, I am not even adding any extra cholesterol.

Let the buyer beware at East Village Cheese. Sometimes there is an all-too-good reason that the prices are so low. At the other end of the spectrum is Dean & DeLuca, with a very wide variety of cheeses, usually in good condition and a generous tasting policy, for which you pay through the nose. Garden of Eden on 14th Street, betweeen 5th and 6th, has a good selection, including more Spanish cheeses than you usually see. Has anyone visited the new branch of Murrary's in Grand Central Terminal?

I usually love the charred surface of lamb chops, but at Diwan the chops are so delicious I don't miss it. The quail appetizer is extraordinary in its depth of flavor and superb texture. I think my favorite tandoori dish there is the shrimp -- huge, fresh, flavorful and succulent -- one of the best shrimp dishes I've ever had.

Roast guinea hen lightly stuffed with chopped olives, onion, giblets, and thyme SobaAddict's chutney Shredded cabbage sauteed in butter, seasoned with lemon and nutmeg Polenta Salad Peppery gingerbread with lemon sauce

Sour Cream Fudge Cake 2 oz bitter chocolate 2 c cake flour 1-1/2 c sugar 1 tsp baking soda 1 tsp salt 1/2 c butter 1 c dairy sour cream 1 tsp vanilla 3 eggs 1. Melt chocolate 2. Sift flour w. sugar, soda and salt 3 Add butter and sour cream. Beat 2 minutes 4. Add eggs, vanilla chocolate and ¼ cup hot water. Beat 2 minutes. 5. Bake 30-35 minutes in 2 8” pans at 350 degrees. Frost and fill with ganache. Keywords: Dessert, Easy, American, Chocolate ( RG161 )

I really love Diwan and think about returning as soon as I put my fork down. I am unable to choose a favorite dish.

N.B. Frying them is really unnecessary. See above.

Tapioca pudding is one of those love it or hate it propositions. In school, it is known by those who hate it as, "fish eyes in glue." I love it, but haven't made it in years. If you substitute some canned coconut milk for regular milk, it will be esepcially delicious. I agree with Snowangel that it is a very comforting and soothing dessert. A fruit sauce or stewed fruit goes very well with it.

Brand name?

That is my mother-in-law's stellar pie crust, as well, except that she uses all margarine rather than the mixture of Crisco and butter. Tender, flaky and delicious, but 2/3 marg and 1/3 butter would be even better.

Take your pick from a multitude of brownie recipes

Sometimes, when there is leftover spiced rice from an Indian take-out dinner, if it is not too salty, I'll fold it into a a simple custard to make a dessert.

Eau de Bloomberg is just fine with me, although it was a tad better when it was Eau de Lindsay. If I need to carry around a bottle, I choose Poland Spring, since it tastes similar. The quality of the water on the Caribbean island, Dominica, is matched by its availability. The whole island is basically a rain forest in the hurricane belt. Bottled attractively and marketed well, I think the water could be a moneymaker.

For us, Ranitidine's lox, eggs and onions. Orange juice, coffee, Kossar's bialys, toasted.

Rice pudding seems to be found in a wide variety of food cultures spanning the world -- Phirni in India, Thai sticky rice pudding (there is an existing thread on mango sticky rice pudding that I couldn't find), French riz a l'mperatrice, Chinese Eight Treasure rice pudding and mnay others, I'm sure. What are your favorites and how do you make them? Here is Great Grandma Gussie's Rice Pudding. It's much firmer than the usual pudding, sliceable, in fact, and best served with a puddle of cream, but that, of course, is gilding the liver. 1 cup rice 4 oz. butter 1 cup sugar pinch of salt 1 teaspoon (or more) vanilla 1 teaspoon orange extract 3 beaten eggs cinnamon, to taste 1 cup milk 1. Cook rice in your usual fashion until done to your liking. 2. Add butter. Mix until melted. 3. Add sugar and salt. Mix well. 4. Add vanilla, orange extract, cinnamon and eggs. Mix well. 5. Stir in the milk. 6. Bake in buttered loaf pan at 400 F. for 40-45 minutes until golden brown. Can be served warm or cold.

The stuffed mushrooms below (Grandma Fran's Famous) may be unsophisticated, but are almost as popular as the equally unsophisticated pigs in blankets. Make a stuffing like ruthcooks' above for yellow squash, omitting the cheese and substituting Ritz crackers for bread crumbs. Stuff into large buttom or cremini caps that have been rubbed with a little oilive oil. Drizzle a couple drops of oil on top and roast until the caps have cooked through.

...which raises the question, "Why do they responding?"

Can you be a little more specific about location, please?

For Toby and others who asked for a link to the recipe for the prosciutto bread, here it is. What a great party. Once again, thank you, Stefany, for coming up with the idea and taking care of coordinating and to CathyL for being such a gracious host. I hadn't baked bread in more than 10 years, but now that I have my brand-new baking stone (bought for the occasion) I am eager to use it again. All the breads were delicious as well as beautiful. I would be hard-pressed to pick a favorite. A few words about the prosciutto bread: The bakery that had made this specialty went out of business a few years ago, leaving bereft many people who loved the bread. The bread made from the posted recipe is a very close facsimile of the original. If you look at the link, you will see that the measurements are given in both volume and weight. I used the volume measurements (which I noted did not really conform to the weight measurements.)

Years ago, before pappadum were well known among my friends, I liked serving them as a cocktail snack. They wre always well received. When I make them, I just heat them up in a dry pan until the color changes and they become crisp all over. It takes only a few seconds. BTW, pappadum are great with cava or Champagne.

Paula Wolfert says in her classic, Couscous and Other Good Food from Morocco,Chinese spring roll wrappers are the closest thing to brik.