Sandra Levine

Laurie Colwin was showing promise, but died too young.

It sounds delicious, Bux. I use coconut milk to make a simple rice pudding using the leftover basmati rice from take-out Indian food. (I think I've posted about this on another thread.)

Combining some notes froma couple threads -- I wonder how a little coconut milk would be added to the eggs for a jelly omelet?

Aurora?

Maybe Steve should offer his serivces as a consultant. He certainly knows what sells.

What is the address of Pongal? It sounds wonderful.

You're a man of steel, Steve.

This is more or less the way I make corn on the cob.

I'm sure there are many cooks here who would be happy to test your recipes.

Jefferson Market carries them regularly -- no special ordering is necessary.

I was talking about the sweet tomato chutney, which is really sweet and sour. I'm not familiar with lime relish. It may or may not be the same as lime pickle. What is the size of the pieces of lime? In the lime pickle I'm used to, the pieces are much larger than those in say, a hot dog relish.

I posted about Giannone chickens some time ago on another thread. It was a Giannone chicken I used in the Millionaire Chicken dish I brought to the NY potluck. I think it is a wonderful, deeply flavorful chicken. I buy mine at Jefferson Market. Come to think of it, I may not have posted, but may have PM'd Liza about Giannone after she posted about "Smart Chickens" on the roasting chicken thread. Whatever. I prefer Giannone to any chicken I've had in the U.S.

Information as an abstract entity is limited in that it assumes one’s acceptance without questioning how accurate or complete it is. Pragmatism emphasizes the fact that some of our beliefs based on presented information turn out to be mistaken, as reality has many faces and it’s easy to be misinformed. How would one know that his perception of a “burger vs. fine cuisine” is true? True ideas are those that we can validate, corroborate and verify. False ideas are those that we cannot. The way to distinguish between the two is through induction and the scientific method, where a collection of facts is bound together. More often than not, even in our “arguments for the sake of argument,” not only do enough facts get presented to permit valid judgments, but the arguments themselves assist us in making those judgments. I won’t argue that my explanation may not seem tedious, but could it be called “argument for the sake of argument?” Yes, if you can get beyond "Is so," "Is not," "Is so," "Is not." I am happy to say, this post eventually did.

Is it common? Then, I feel better.

I just remembered ketchup with scrampled eggs this morning and thought I might post it on the weird combinations thread.

Cream cheese and jelly -- the poor man's cheesecake. What's not to like?

I assume I'm too late, but I hope you have read Waverly Root's The Foods of Italy. The book is thirty years old, so any restaurant recommendations would be worthless, but the descriptions of traditional Italian foods are still mouth-watering and evocative.

Yes, Cabrales, Paris is full of architectural as well as gastronomic delights, sometimes on the same site.

Yes, it's really a parsley salad. Mint makes the flavor even brighter. Does anyone add pine nuts?

But then I wouldn't have the fun of making the jam myself.

No, but it might actually work, although I don't like wine with Indian food. I always have lots of water on the table and offer something non-alcoholic, like iced tea (unsweetened, with fruit squeezed in -- iced tea sangria, a house specialty), beer and dry hard cider. A not too dry sparkling wine would be good. BTW, I offer pappadums with the aperitif and not just for Indian meals.

Fortunately, yes, as long as the tedious arguments don't sabotage a whole thread.

I'm not Nina, but I'll jump in anyway. I usually serve the guests a cava or other methode champenoise wine, somethimes dropping in a sugar cube soaked with bitters and calling it "champagne cocktail."

Rachel, I'll remind you of this at the proper time. Seriously, I agree, from experience, with everything you say. However, I've noticed that even though some very young children will readily accept new foods and strong or exotic tastes, they often later enter a phase of resistance and need to be re-introduced to the same foods they loved as toddlers. It's a strange phenomenon. Also, some children are more susceptible to peer pressure than others. This, of course, is a larger, but related parenting issue.

Or, come over to the cooking board and tell us more.