temesvari

Gautam, your first post above is really revelatory, especially to one innocent like me who always insists on doing too much to food. I'll try your suggestions this weekend, but let me ask you this. As you so decry the increased water content and diminished flavour of vegetables such as cauliflower, and others, does it not make sense to try to coax additional flavour through caramelization if the foods available to use are inferior? Again, serious about the word revelatory. Could you point me to where you might have some recipes posted? I agree that in the U.S. most restaurant Indian foods seem to have one master sauce, occasionally with minor variations.

So I bought three cotechini from Faicco's on Bleecker, and have a question about cooking them. The cotechini are in very thin plastic casings, and I've cooked them directly in that in previous years (after making numerous piercings into the plastic casing) but was wondering if i could instead remove the plastic casing and just wrap them properly in cheesecloth and cook them that way, or will I lose too much of the fat into the water, since they will have to cook a fairly long time To anyone who knows, thanks (I apologize for posting this twice - by mistake in the Pennsylvania board)

So I bought three cotechini from Faicco's on Bleecker, and have a question about cooking them. The cotechini are in very thin plastic casings, and I've cooked them directly in that in previous years (after making numerous piercings into the plastic casing) but was wondering if i could instead remove the plastic casing and just wrap them properly in cheesecloth and cook them that way, or will I lose too much of the fat into the water, since they will have to cook a fairly long time To anyone who knows, thanks

In New York I used to get it at Faicco's, on Bleecker, but they only had it around New Year. I know that doesn't help you, but... I would think any Italian butcher will have it around the new year. good luck

If you're in Manhattan there's a stone contractor literally under the West Side highway at 125th St, right by Fairway. They let me have a beautiful sink cutout, 1" thick marble, and trimmed it for me just two weeks ago for almost nothing (I tipped the cutter and the office worker, that's all) I.

I use an inexpensive 14" Indian iron kadhai, similar to a wok but definitely heavier, and accumulates and retains heat better than my wok. Seasoned up really well, and I don't cook acidic foods in it. Bought at Sinha Trading on Lexington for about $25, very recently, when I found myself dissatisfied with the wok for everyday cooking. I'm sure I would not feel that way if I had a more powerful heat source.

A man goes into a bar with his pet chimp, and the ever ravenous chimp eats every bit of food on the bar. Looks around, goes to the billiards table and eats the three billiard balls too. A couple of days later the man and his chimp show up at the bar again. this time the chimp takes a beer nut, sticks it into his a**hole, takes it out, then eats it. Does this continuously with every bit of food in sight. The horrified bartender asks the man about his chimp's disgusting habit, and the man replies: 'After passing those billiard balls he decided to measure everything that goes into his mouth first' //so sorry// edited because I missed something essential!

In a most disturbing piece of news a UN report says 18% of global warming is caused by the growing of livestock for human consumption - more than all car exhaust. The political implications are considerable, but this is not, on my part, a call for vegetarianism (I am almost, but not quite, one), only for discussion. The link below is to one of many recent articles on this topic. Cow emissions more damaging to planet that CO2 from cars