MegaloMatt

Do you know if this available online or in store? I looked online and couldn't find it on their site... I agree it sounds like an incredible deal.

OK - so tumeric shows up repeatedly in your dishes, which is not surprising. I've been under the impression that tumeric is used mainly for its coloring capability and not as a distinct flavoring agent. What's the deal? Does it bring flavor? Your humble servant,

Those are intersting ideas Batuta and any of them would work great getting people to think about the subtleties of food and its relationship to environment. Just like children becoming adults influenced by their upbringing, the ingredients of your meal are affected by how they're treated while being raised. However, I believe that the kinds of comparisons you're suggesting may be too subtle for some palates. By this I mean that if you're trying to wake up peoples appreciation of the differences in foods - different vendors of the same product may not be drastic enough to create the Eureka! moment. If you had people try an aged prime porterhouse vs. a supermarket porterhouse, I'd say you were on the right track. What I suggest is working more in the direction of teaching them about seasoning or preparation methods. Salt vs. no salt. Cold vs. hot. Saute vs. steam. Bake vs. broil. Those kinds of things have a very primary affect on the appreciation of what is being presented. I've been playing with these concepts myself lately in a series of dinners I've given. The overlying theme is to loosen peoples hang ups and preconceptions of what food is and what it can be. We've been given the gift that we can enjoy something we have to do. Every day. More than once! And it speaks beyond who people are or what they do or where they're fom. It's universal. Anyway, good luck.

Mongo - I went a searching for Flavours of the Spice Coast, by K.M. Mathew. I found a couple copies but nothing was priced less than $50. Amazon actually had used copies near $70! Is it just me or is this a little steep for a 105 page book?!? Any thoughts? And... Since you lived in LA and I currently do, can you recommend a grocery that carries most of the items that have been mentioned in your dishes? To note: I am utterly wasted from catching up on the 8 additional pages of blog that accumulated since I last checked in but so devoted to not missing anything that I'm still in my office well past closing time. I'm torn between waiting for more entries to show up and going home. Help! You're doing a great job! Thanks!

Great pictures! I look forward to seeing more. Speaking of cardamom. Does anyone know what the difference is between cardamom pods and deoriated cardamom? Are they used in roughly equal proportions? I have a bottle of decoriated and all recipes give measurements in pods. Keep up the great blog!

I agree with gifted. There's just something nice about those crimped half-moons of parchment, that when you open at the table bathe you with aromatic steam. Foil is not table ready.

A few months back the NY Times ran a gin taste test w/Amanda Hesser, Eric Asimov, Dale DeGroff & Frank Prial. I couldn't find the link for the article but the summary was short: Beefeater, England $23/liter, 94 proof All the right notes, and everything I want in a gin, Dale DeGroff said. Eric Asimov found fresh juniper and a finish that went (n and on. Frank J. Prial called it balanced and intriguing, while Amanda Hesser tasted coriander and liked the balance and clean flavors. 3.5 Stars Tanqueray Dry Gin, England $18/750ml, 94.6 proof Smooth and attractive with lime and juniper aromas, Asimov said. DeGroff liked the complex nose. Hesser called it viscous, without the balance she was looking for. Prial found it balanced, but called the nose a little too harsh. 3 Stars Plymouth, England $22/750ml, 82.4 proof Delicate and gauzy, Hesser said, "gentle in a land of giants." DeGroff called it citrusy and subtle, and Prial found it soft and fresh. This one plays it straight, Asimov said. 3 Stars Gordon's London Dry Gin, United States $15/liter, 80 proof Very traditional, like Christmas in a glass, DeGroff said. Prial, too, detected Christmas tree aromas. Hesser found it a little fat and sweet. Asimov liked the deep, broad flavors but found it hot on the finish. 3 Stars (BEST VALUE) Junipero, San Francisco $30/750ml, 98.6 proof Potent and powerful, Asimov said, like a gin and tonic already mixed. DeGroff thought it was full of flavor, with big botanical notes. Hesser called it weird - both low-key and heavy-handed, with strong citrus notes. Prial thought it was harsh, with a chemical aroma. 2.5 Stars Booth's London Dry, Plainfield, IL $11/750ml, 90 proof Not ginlike at first, Prial said, but soon it came together. DeGroff and Asimov detected cinnamon and anise flavors - it reminded Asimov of herbal tea. Hesser thought it over the top, screaming with juniper and rosemary. 2.5 Stars Personally, I go for Tanqueray Malacca or if I can't find that Bombay Sapphire but I'm interested in trying one or two of the above. Enjoy!

I found this link: Anchovy Shelf Life Study I think it's the definition of overkill but right on topic. I agree about salt packed anchovies - they last forever.