LaNiña

I can too! Staten Island is the "inest" borough of all. yeah, as in in-breeding.

Yeah, I'm salamis. See my post of June 13th.

...or go to a place located in a Thai community that caters to the Thai population...

That's silly. Asimov ain't no dummy. His age doesn't have anything to do with it - I'm sure he did/does his research.

Mon., Tues., Thurs. Nick what a ko-ink-ee-dink

nick, what are your available evenings again?

Over a glass of hard cider with the charming Nick Gatti yesterday, we talked about Sripraphai and Tangra Masala. I gotta get you guys to these places already. Lots of folks have asked me organize these, especially Sripraphai (although I gotta say Tangra Masala is well worth the effort, too). Sripraphai is the best Thai food I've ever had, and although I've never been to Thailand, every single time I go to Sripraphai with someone who has, they invariably exclaim "oh, this is what I had in Thailand!" - and apparently it's quite unusual. The restaurant is in Woodside, Queens, just 4 blocks fromt the #7 train stop at 61st St., which is an express stop. It's about a 15 minute subway ride from Grand Central. It's closed on Wednesdays. It's inexpensive. It's BYO. It's very informal. It's GREAT food. They can adjust the levels of spiciness if you ask (the "Thai spicey" level is inedible for me, for example - too hot). The menu is quite extensive - and they have these big photo album binders with pictures of all the dishes. They also sell all kinds of Thai snacks and baked goods at the counter to take out, some made there, some made elsewhere. And next door to the restaurant is the best Thai grocery/market in the city. Also, the few blocks along Roosevelt Ave. between the subway and Sripraphai hold some of the best Latin street food around...including the marvelous El Guaton (Chilean place, great sandwiches). SO...I propose we go on a Monday, Tuesday, or Thursday. Monday would work for nesita, who can hardly ever go anywhere on other nights, so that's one consideration. Let's get this one organized and Tangra Masala can be the next one up after that... So let me hear from everybody about days, dates, interest, etc., and we'll take it from there.

I love capons! I have made plenty of capons in lieu of turkeys, and sometimes just for the sake of making capon. I love the flavor.

Where can one get this "chana tsapit" ? Is it black gram flour ? That's the only thing I can think of that might be differet from the big blanco variety. My ex-boyfriend, born in Bombay, used to refer to chick pea flour as "chana tsapit" and that's what he would ask for in stores...I never heard him use "besan." He's a Marati speaker, if that's a clue... And another example - when he and his family would talk about massaging babies with oil and chick pea flour, the would say "chana tsapit" also. Does "tsapit" just mean flour?

Probably just me Nina. Why do you ask? Because as OFFICIAL BOOZE COORDINATOR for this event (heheheh), I thought I'd try to make sure we have enough booze, and not way too much, either. Make sense?

Is there anyone coming who will not drink alcohol at all?

i'm wondering if there's an overall approach. What's your concern? If you're concerned that I'm not up to the task of organizing this aspect of the evening, perhaps you'd like to do it?

Yes, I was thinking that as I was experimenting. If there's *so* little vermouth, it's not a cocktail, not a martini - it's a glass of cold gin with olives (or lemon peel or whatever) in it.

Nina has volunteered to be coordinator for this task. yes, i see that. but what is the overall approach? Don't worry. Somehow I have a feeling you'll manage to get plenty to drink.

oops double post.

Is there a difference (besides linguistic) between besan and chana tsapit? Do they both mean chickpea flower?

Yeah, I remember. Didn't the waiter ask if you were a hooker, or something? hardy har har.

I actually have one of the best beer stores in the city 3 blocks from me - Bierkraft. Suvir asked where to get the Kingfisher specifically, so I just asked my friends where they got it. Incidentally, Bierkraft is one of the best cheese shops around too. Fantastic selection, knowledgeable and friendly staff...worth checking out. It's on 5th Ave. between Union - Berkeley in Park Slope. http://www.bierkraft.com/pages/656133/index.htm

FYI - Kingfisher came from Thrifty Beverage in Cobble Hill.

Well I"m planning to be there Wednesday and Thursday...hopefully there will be something worthwhile...

Folks, just keep posting about the booze you want to bring, and I'll keep a tally and post about what we have in a couple of days, then we'll see where the holes are and about the quantity... (P.S. My friends who came over last night for Indian food brought a six-pack of Kingfisher. I'll ask where they bought it).

Thank you everybody! I did a little experimenting based on all the advice, and here's what we liked best so far: I chilled the glasses in the freezer for an hour or so. I used Tangueray (not 10), which was in the fridge, and I bought Noilly-Pratt dry, and it wasn't refrigerated. I liked something just between 4:1 and 3:1 best. Cracked 10 ice cubes in a glass jar, measured the booze, put the lid on, and shook fairly vigorously for about 30 seconds. I took the glasses out of the fridge, put 3 olives in each glass (Spanish, green, pitted), and poured in the liquid. I have fairly large classically shaped martini glasses, so they weren't completely full, which is practical (as jaybee pointed out). We had some sharp cheeses, some soppressata, and crackers with them. Just marvelous. (P.S. For dinner, I made a Flemish beer stew from the new issue of Saveur, but I substituted venison for beef - try it, it was marvelous!) Thank you!!!

dahi batata puri, chicken curry, zucchini with ginger and onions, sweet and spicy tomato/raisin chutney, raita, basmati rice, salad, berries with creme fraiche. sherry to start, beer with meal, some moscato d'asti with dessert. yum.

So I handled quite a bit of raw chicken this evening, and I was pretty careful. I know there's a level (or two or three) of more caution that I could pay attention to, but I don't. I will admit that sometimes if I'm lazy or in a hurry, I don't wash my fruits and vegetables as much as I might. How about you? And any effects of not being cautious, in your experience? Other examples of this kind of thing?

I suppose it depends how late it gets at the restaurant, at least for me...