SobaAddict70

Paneer marinated in yogurt with garam masala (cardamom, shredded coconut, peppercorns, cinnamon, cloves, ginger, asafoetida, chiles), then sauteed with bell pepper, onions, tomatoes and urad dal; Coconut rice (basmati cooked in coconut milk and water, with curry leaves, chopped cilantro and some yellow dal); Cauliflower, stewed with tomatoes, chickpeas, raisins and spices (including turmeric); Banana lassi. SA

I was one of those newbies, and I'd have to say, I'd go back for the lamb chops, the lemon rice and the okra in a heartbeat. The okra I'd recommend to anyone who loathes okra for its sliminess -- there's none of that here! I'm sure the rest of the menu is up to par or possibly exceeds those three. I'm quite curious how the biryanis are made. Experience with the lemon rice suggests that the biryanis could quite possibly be an ethereal experience. (Suvir, when you come back, I want the recipe!) I too was looking forward to the chai pot de creme. (The description on the menu sounds positively intriguing.) Diwan is easily three stars. Grimes, eat your heart out. SA PS. Continuing my wine education, I guess you'd say the pinot gris was a success. (meaning I managed to down a little over a glass. )

Over the holiday season, we had visits from some of our Florida relatives and also from the Midwest. Apparently there's this place called "The Cheesecake Factory" (locations all over the South and Midwest) which makes cheesecake topped with various toppings. I took a taste of one slice and found it comparable with standard cheesecakes from a diner, but other people might have a more favorable (or negative) impression than mine. SA

That's actually pretty good, but better than my roommate who eats Ovaltine straight from the jar. SA

Would you count seaweed as a vegetable? I guess I should add nori to the list. I love it flash fried as tempura and served with a bowl of soba or udon, or toasted and crumbled atop sushi or other types of rice as a garnish along with some bonito flakes, chopped peanuts, minced scallions, sesame seeds and crispy shallots. SA

well...since you asked... um, buttered toast with Mrs. Dash buttered toast with garlic powder buttered bread with sliced sweet Chinese sausage and the seasoning mix from a ramen noodle soup leftover cold rice with sesame oil, chile oil and mushroom soy sprinkled on top cream of wheat with sliced pineapple chunks and maple syrup leftover cold takeout pizza with ketchup SA (ok the last one was a joke)

Krups, hands down. SA

I like to keep things simple sometimes. That means EVOO and sea salt. Rosemary or parsley at the end. Sometimes a squeeze of lemon... SA

But will it be worthy? Or will it be Son of Otto? SA

In the film, "The Player", Robert Altman has an in-joke which only comes across to people who are inveterate food geeks or people who nitpick films and shows for fun ( ). As many as 32 varieties of WATER appear in the film, from boutique mineral waters to fizzy pop spring water to le water du jour at meals, etc. What's your favorite water, and why? Flat or fizzy? Artesian or distilled? Sparkling, flavored, or on tap? Fruit-flavored, caffeine-jolted, or spiked with energy giving herbs and other esoterica? Evian, Poland Spring, Deer Park, or America's Choice? What do you think of a "water sommelier"? (I'm totally serious. Hey, if there are "tea sommeliers", one catering to water can't be far behind.) Is Perrier all that it's hyped up to be? blah blah blah... Discuss. SA

When I lived in the East Village, I had friends who would use Kool Aid to dye their hair. (Take a packet of your favorite color/flavor KA, and sprinkle all over your hair once you've rubbed mousse and gel into it.) This was during the early 90s EV punk scene. I've outgrown that phase now. SA

hm, cabrales had a dinner at Morimoto last year -- I think in September or October, not sure when. If you take a look at the thread on Morimoto, you'll find her assessment of M as opposed to JB. note that Kazuo left shortly after cabby's dinner at M, so another comparison might be in order. SA

Might I suggest a little dried porcini? Just a little, mind you. SA

Mmmm, forbidden liverwurst. (laugh, only if you like the Simpsons.) SA -------- for those of you who don't get it, there used to be this Flash intro on the simpsons web site that showed Homer jumping for a doughnut held just out of his reach. "Mmmmm, forbidden doughhhhhhnut." heheh

Congee with minced pork, fermented black beans, ginger and garlic. Toppings included -- pickled bean sprouts, chopped scallions, toasted sesame seeds, spicy pickled turnips, chopped tea eggs. And the best part is, it took less than an hour to make! (ok, I cheated on two of the toppings -- the bean sprouts were made last week, and the turnips are a prepared product. but it's all good. ) SA

Thanks for an inspiration, dude. tomorrow night I'm thinking of a savory mushroom flan, as an app or possibly a main. -------- g. johnson's pasta with mushrooms (which I'd like to replicate one of these days) ditto with Ed's shiitakes. as a filling for ravioli as a filling for omelettes as a topping for bruschetta to name a few...

Friday: I was too lazy to cook dinner after having taken the day off....so: Takeout Thai -- shrimp pad thai, tom kha gai and Thai iced coffee. I had some leftover (well actually, LOTS) of bhel puri mix, so topped the pad thai with some of that, plus a little lemon and some leftover fruit chatni. not too shabby.... ---------- Tonight -- penne with roasted tomato and roasted garlic sauce, fried bread crumbs. Poland Spring. Steamed tofu with honey and chopped crystallized ginger for dessert. (The tofu is a really easy dessert that I learned from a friend who used to live in Taiwan. Simply steam a block of silken tofu until heated thoroughly, then top with two or three T. of warmed honey. Serve plain, or with toppings -- like chopped ginger, sesame seeds, sweet bean paste, blanched almonds or other types of nuts, chopped red dates, etc.) SA

hence the rule in my apartment that no one is allowed in the kitchen but me (when I'm making dinner that is) SA

The question is if pizzles qualify as quasi-aphrodisiacs. You know, like oysters on the half shell. SA

Monday: Chicken cacciatore, coconut rice with pigeon peas, beet and onion salad. Leftover tapenade and Italian bread. Iced green tea with ginger and honey. Oranges. Tuesday: Broiled lamb chops w/spiced fruit chutney (I had made too much this time); couscous; cauliflower and turnip puree; steamed broccoli. Poland Spring. Clementines. Tonight (from our wonderful Marriott cafeteria; ok I didn't cook it but this is what I'm eating): baked scrod; rice with lentils (!); roasted golden beets with lemon juice, EVOO and chives; green bean and carrot almondine (someone pls explain WHY WHY WHY these green beans HAVE to be crunchy so as to be in a nearly RAW state...); Snapple iced tea. The beets were actually the best part. *sigh* SA

That's one item no one could possibly have too much of. =O SA

Poach them briefly in water and Chinese rice wine (with shell on), and serve with a dipping sauce of soy, minced hot peppers, scallions, sugar, and sesame oil. SA

And the toppings especially. The rilletes, the mushrooms and the foie gras in particular. SA

SA

It's a vast conspiracy (mostly by committee) of undetermined politics to raise Plotz's post count so that it will eventually exceed that of our Fearless Eater....er, Leader. Yeah, that's it. SA