AmyDaniel

AWESOME to know; thanks, Zeitoun!

Thanks for that, Tepee! We don't use coconut for our home (Indian) cooking, so I've never seen home graters like that - what a fantastic idea, though! It'd be so, so cool to make homemade santan...but then again, you can't get coconuts around every corner here.

dornachu, are you talking about the shochu drinks with soda and fresh fruit juices (I've seen drinks with Calpico too), or the canned "chu-hi" drinks you can find in convenience stores? I like the fresh shochu drinks better, but the chu-hi drinks are low in alcohol and girly-fun to drink with friends; unfortunately, I can't find them at all here!

After re-reading Laksa's awesome foodblog, I'm wondering - if one can't procure fresh coconut milk, can one soak dessicated coconut in water overnight and use the liquid for making nasi lemak with success? And another question - is home preparation of santan still common in Malaysia? My siblings and I used to pore over my mom's Malaysian cookery book that she used in school during the '60s; preparing santan wasn't even explained, as I think it was assumed every girl in the country knew how to do it already.

Tonight, at a tiny Japanese restaurant in the East Village, I had a great concoction: sudachi-infused shochu mixed with yuzu juice! Really, really delicious!

I wish I could have that weekday nasi lemak and Boh tea here. Now I really want *real* Malaysian food!

I had a rice cooker in college (it was probably forbidden, but it saved my life). happytechnogirl, if you get a rice cooker, a hot plate, and a small pan (I guess - unless you can cook w/a wok on one of those things), you might be able to make egg fried rice. My mother makes a little variation on it, with some fried onions and cumin seeds before she scrambles the egg and adds the (day-old!) rice. V. good.

Pan, I pass by Menkui-Tei all the time! I've always wanted to try it - my sister and I are partial to Menchanko-Tei on 45th St., but we're constantly talking about these other ramen places. Have you tried Rai Rai Ken, or Momofuku? Re: falafel, I pass by Al Manara when I pick up hookah supplies and sweets on Steinway St. I always manage to go to Astoria after I've already eaten... And I did have an unpleasant experience at Chickpea - I think I mentioned it on the Chickpea thread in the NY forum - ah yes, here. I really will give Chickpea another go soon.

Chickpea Actually, last week an acquaintance of mine advised me to try Chickpea again. So I'll definitely have to try again. Which place is that? Al Manara?

Pan, you better go to Pan-ya, haha And then you can show Sunrise Mart, JAS Mart, Go Restaurant....Crif Dogs.... Ooooh, and how about a falafel taste-test between Chickpea and Hoomoos Asli? Oh, and you could try the hummus at Hummus Place on St. Mark's. Wash it all down with a cocktail at Angel's Share. One might guess I like the nabe.

I nominate my wife. She's sexier than Nigella (much thinner, but still curvy), can tae kwon do chop Martha, speaks more clearly than Julia Childs, can out smoke and drink Bourdain, she's a total smart ass but is passionate about food, only thing is she's shy. ← All riiiight! Come on, JY!

Another sorbet suggestion - Jamie Oliver made a passionfruit and Campari sorbet on the Naked Chef - I recall it b/c it looked delicious - the recipe

Thanks, anzu; I should try to find it here. LOL.

Back in my hometown (in NY), we have family friends from Madras who'll occasionally make us homemade murukku, or who'll bring it back from India. Huge Ziploc bags full of it; we'll tear through them in a day or two. I've not seen the stuff manufactured by big companies (like MTR), but then again I haven't looked. Mango ginger?

I'm really impressed with the Bertie Botts' flavors. Grass and pepper are actually pretty good. Eating pineapple and coconut Jelly Bellys together...pina colada. And I loooove the strawberry cheesecake flavor.

Percy, where did you get those truffles??

Well, I just don't like rose syrup, so I'm biased. But don't be afraid to try what you think will be interesting! I'm sure a few drops won't be overkill...

You mean rose water or rose syrup? Rose water (unless it's overused) can add nice, subtle rose flavors and aromas to whatever you add it to. But in my experience, rose syrup is a thick, red, overly sweet and flowery liquid that my relatives used to mix with water to drink. It tasted just like eating a bar of rose-scented soap. Which are you planning to use?

Are we talking about kugel with lots of sour cream, eggs, sugar, cottage cheese, cinnamon? But, but...I'm not Jewish! I'm trying to think of Indian foods that are acquired tastes...bitter gourd, maybe?

Perhaps a few drops in your cooking rice to scent it?

Fish McDippers

I didn't read the other pages either, but I'll take a stab: The "x-" takes a "ch-" sound in Catalan and Basque (I speak/read/write neither, so someone with more knowledge please correct me if I'm wrong), so "pinxtos" will be pronounced "peen-chohs". At least that's how I say it.

What a great idea! JY, did you purchase those pastry leaves from a N. African market? Are they common in N. African/Middle Eastern markets?

*sigh* To have paranthas for school lunch! My mom would only pack American lunches - ham sandwich, tuna sandwich, turkey, turkey, turkey........

Let me also add my wishes for your husband's speedy recovery, bloviatrix! One question for you: where do you purchase your lemongrass?