SobaAddict70

um...I'm not questioning your right to make your beef curry. (A second aside is whether the burgers McD uses are 100% beef, but that's neither here nor there.) You can do whatever you want, who am I to stop you? I was just pointing out that the idea of a BM curry is a little odd, and according to one tradition, somewhat illogical. This btw, is my opinion, and we all know what the value of one's own opinion holds in the marketplace of ideas. Secondly, no assumptions were made about you, nor were attempts made to stop you from whatever you set out to do. THANK YOU for assuming that that was my intention. (sarcasm alert) SA

heh. well you can show up early and help me prep. that is if you want to... SA

Isn't this an oxymoron? I mean, aren't cows sacred according to Hinduism? So a Big Mac curry is basically illogical. SA

Or try dried currants in lieu of the raisins. SA

If you were as rich as Bill Gates, what would your dream kitchen be like? (This is assuming that the rest of the house came up to par.) Since this is e-gullet, I'm limiting the discussion to the room most suitable/appropriate to the site. (OK, the dining room is just as important, but comes in second place.) Feel free to go down to the nitty gritty, if you like. That includes, choice of appliances, decorating color scheme, choice of whether to include an island or two, number of sinks, room for overhead pot racks, magnetic knife racks (as those I've seen in one particular egulleteer's home), skylight or other ventilation options, room for an herb garden, walk-in pantry, and accessibility/set-up for computerized options so that even culinary geeks like me or Jason P. can get their e-gullet fix in a jiffy. The floor is open for discussion. SA

My eyes hurt. SA

Stefanyb: reminds me of a Swedish meatball concoction I got from a friend's relatives a few years ago. the sauce was, and I quote, "half a jar of Welch's grape jelly and an excess of Tabasco" mixed together. Needless to say, I took one taste and almost retched. SA

I don't have a recipe for sweet and sour "x" ("x" being chicken, pork, shrimp or your favorite protein/protein substitute), as I never cook it....but my mom does. However, whatever you do, please consider using water chestnut powder as part of your breading/coating when you prepare the dish. Water chestnut powder, a product that you can find in some Chinatowns (depending on where you live), is far far superior to panko and will result in a light, crispy coating. The version my mom makes incorporates ketchup...but we're talking banana ketchup, which is slightly less gloppy than the Heinz version, and a little fruitier/spicier. Its mostly bananas, tomatoes, sugar, vinegar, and spices. Check it out. SA

he's still The Evil One, by any stretch of the imagination... heh SA

Wait, do you mean public schools in the British sense or the American sense? Because they have two different meanings, ya know. My calculus comprehension stopped at the concept of a derivative. Negative limits threw me off and kept on going.... SA

L'hopital's Rule and all that? Speaking of which, I've never gotten a satisfactory (layman's) explanation of that. Yes, I failed calculus (actually, it was a No Credit grade I had.) SA

I'm bringing olives. There will be a selection of olives, from Kalamata to oil-cured to picholine. There will also be something more substantial incorporating olives, besides marinated olives. Details to come, probably the day beforehand -- this is subject to market availability. ----------- Are squash flowers a spring thing or a fall thing? If a spring thing, then that nixes one dish. thx, SA

Tuesday night -- the first night I've done something besides soup/citrus/Theraflu/bed rest: I think I've discovered something new with brussel sprouts: Sliced, roasted brussel sprouts, tossed with caramelized onions (1 anchovy fillet cooked w/ the onions, so that the anchovy melts into the EVOO and lends a deep, bass note of flavor to the onions), and a few drops of wasabi oil (this is EVOO with a little powdered wasabi incorporated into it) brown rice; broiled tofu topped with miso and a sprinkle of gomasio; green tea. --------- Wednesday evening: cream of roasted carrot soup (onions, one or two leeks, lots of carrots, a Granny Smith apple (optional), one potato, sliced (optional. adding a potato will give the soup additional body.), unsalted butter, roasted vegetable stock, salt, pepper, light cream. roast carrots. saute onions and leeks in unsalted butter. add carrots (and apple and potato if using). add veggie stock. season to taste, simmer briefly (if using the potato, until the potato is cooked through). puree in a blender or with a hand blender. add light cream, adjust seasoning and serve.); hot soba noodles, topped with chopped and deboned roast duck (from a local Cantonese takeout palace), minced scallions, crumbled toasted nori, and a sprinkle of gomasio; dipping sauce of dashi, mushroom soy and a little mirin; green tea. bananas. SA

I'll bring bottled water for non-teetotalers like moi. Let me know if anyone has preferences beyond the usual Perrier/Evian/Pellegrino and I'll try and see if I can accomodate. I like Lurisia myself. SA

I'm exploring the possibility of either bringing or making something more substantial than just marinated olives. Details to come. If possible, will it be all right to utilize the kitchen of whomever's hosting? Danke, SA

I'd like to go, but please post a date so I'll know for sure. SA

Your request is my command. Sorry I've just gotten back to you, I've been spending time recovering and not browsing on egullet for a while. Baighan Bharta eggplant -- either baked, roasted or broiled ghee minced hot green chiles asafetida cumin seeds ground coriander salt peas (optional. I like to use fresh peas when I can get them, altho frozen will do just as well.) finely chopped fresh coriander finely chopped fresh mint unflavored yogurt or sour cream garam masala 1. Slice the eggplant in half lengthwise and scoop out the pulp. Discard the skin and coarsely chop the pulp. 2. Heat the ghee in a large nonstick frying pan or saucepan over moderate heat, then add the green chiles, asafetida, and cumin and fry until the cumin seeds darken. (Be careful not to burn them.) Add the eggplant, ground coriander, and salt, and cook, stirring frequently until the mixture is dry and thick, almost paste-like, about 10 to 15 minutes. 3. Remove the pan from heat and let cool to room temperature. Stir in the fresh herbs, yogurt or sour cream and garam masala. Serve hot, at room temperature, or chilled. Try making this with baby eggplants, or use as a sandwich spread. SA

Next time, if you can get it, try their mint love letters with spicy sausage. Its another of Mario's signature pasta dishes on the menu. SA

Malawry, (you may know this already, so if this is the case, disregard this post) Next time if you choose to list defined terms, consider defining your terms in order of simplicity. By "simplicity", I mean so that the most basic term (in this case, your definition of "roux") comes first, then bechamel, etc. SA

I occasionally puree it with roasted garlic and EVOO, and use the resulting mixture, along with a little pasta cooking water and a little chopped fresh oregano as the basis for an uncooked pasta sauce. Great with penne rigati or orrechiette. SA

temporary antidote to my cold (which is in the phlegm stuffy nose stage; translation: its on its way out, yay for me): chicken vindaloo baighan bharta (this is eggplant, peas and spices cooked in a creamy, yogurt-based sauce) coconut rice pilaf (rice, ghee, sweet spices, coconut milk, shredded coconut) spicy plum chatni sweet laasi SA

Has anyone ever heard of someone using avocado in a souffle or a savory custard? It seems to me that this is one substance that lends itself highly to either of those two preparations. SA

I knew you'd ask that sooner or later. Everyone else does. its e-gullet shorthand for Extra Virgin Olive Oil. =) SA

hm maybe you need to change your address then? Not too sure what you can do about the sliminess. You could fry the okra separately, but then it wouldn't be authentic. Okra is an indispensable (sp) part of many Filipino dishes -- pakbet/pinakbet, kari-kari (oxtail and peanut stew), bulanglang (a vegetable stew involving spinach, cabbage, squash, okra, tofu and tomatoes) and monggo (a mung bean, okra, tomato, garlic and onion stew) among others. SA edit: corrected spelling of monggo.

Sometimes I like to make an avocado shake, whenever the mood strikes me for something cold and creamy that can double as either a dessert or as a pick-me-up. This drink is common in the Philippines, so it was a bit of a culture shock, growing up in the US, at seeing avocadoes in salads and as guacamole. Try it, you'll like it. Avocado Shake (serves 1) 1 ripe Haas avocado Milk Sugar Crushed ice Sweetened condensed milk (optional) Heavy cream (optional) Pit and scoop avocado out of its shell. Mash, and mix with milk and sugar. (Add proportions to taste. I like to undersweeten, especially if I'm going to add condensed milk.) Pour avocado mixture into a blender, add crushed ice, and either sweetened condensed milk and/or heavy cream, and blend until thoroughly incorporated. What are your favorite recipes or dishes involving avocadoes? SA