Suzanne F

Interesting. There is a series of cookbooks put out by Merehurst (in the UK) called A Taste of ... and one of them is A Taste of Baltistan. (Others are Goa, Kashmir, and Punjab.) At least the "Baltistan" book does say "... a lot of dishes are cooked and served in one pan, called a karahi." As an aside: can I use a large cast-iron (at least 12" diameter) skillet as a tawa?

I'm glad it's worked out well for you. And your boss Actually, it's not so much the money saved -- although that helps, for sure -- but the thrill of the hunt. I'm an avid couponer, too. I don't think it's intrusive to ask, if you do it properly. But then, I'm the kind who almost always answers telephone polls, bigmouth that I am. You just have to be sure that you're asking the question YOU want answered. I'll bet most people wouldn't think twice about answering. (Well, eGulleteers might, but I mean the general public ). The restaurants I've reserved on OT were ones I wanted to go to anyway. But I see it as a big help in finding an alternate to an unavailable first choice.

Dstone, which kind of kale was it? The curly ornamental (but still edible) stuff or something else? I got some Russian Red Kale for T-day, and also followed Elizabeth Schneider's recommendation of cutting out the rib. I blanched it first also per her instructions, then sautéed it with olive oil, garlic, pancetta, and lemon zest. Yummmmmmmmmm. The blanching brought out the color beautifully, and tenderized the leaves so the sautée was really more just to heat it.

Oh, Kristin, talk about culture shock. You have my deepest sympathy!! But if it makes you feel any better, last night we ate: Tuna salad sandwiches (with grated carrot and a touch of curry powder) with romaine on whole wheat (me) or 7-grain (Paul) Canned pasta è fagiole, doctored with roasted garlic purée and freshly grated parmesan and romano.

Hey, tommy, just got here, gimme a break. The ONLY thing I ever order there is the prime rib. Not that the other stuff is no good -- never tried much else that I can remember -- just that they make a fine prime rib. DO avoid the tower of garlic bread (sticks) they will push you to order when you first sit down. First, it's not all that great. Second, since it really is a kind of Lincoln-log tower, it's been handled way too much for my comfort.

Some time ago, we had a discussion here of a possible difference between the way men and women order in restaurants. The basic premise, as I remember it, was that men order a dish based mainly on what the center-of-the-plate is, whereas women base their decision more on the accompanying sides. (Sorry, I could not find the thread now.) I was quite interested to note that The Anatomy of a Dish is organized the way it is: starting with sides, in effect, and then moving on to the addition of proteins. In a way, this supports the theory stated above. But what does each of you really think of that theory?

So, Glenn, how has it been going for your place? I saw that you are on the system now. I have been using OpenTable a lot -- in fact, made all but 1 of my reservations in DC this past weekend that way (Zaytinya was the only non-OT reservation). It was GREAT!! And all the managers I spoke with said they were very pleased with it -- the ease, the quantity of information they received. The especially good thing was when I found out that I could double-dip: get points on OpenTable AND a refund from Idine.

I think you have some unresolved issues with your mother. Who undoubtedly used it. Hardly. Welsh with Italian parents. edit: Also, 1950s, long before it was published. Actually, Jin, Joy was first published in...1931. No, I think she means The Stepford Wives. That didn't come out until late 1960s/early 1970s? Jin! All this time I thought you were of Asian heritage! Now I find that you have simply developed excellent taste over a lifetime. Well, you still fascinate me (in a foodie way, don't worry). In fact, mayhap you fascinate more now.

Of course, the neat thing about baking the potatoes is that then you have scooped-out potato shells to turn into really awful junk food, with cheese and bacon and all those other yummy no-nos! BTW: sometimes I will mix cream cheese into my mash. That's nice and tasty, too, and if I use neufchatel, not as rich as butter and cream(my first preference). One more thing: when I was just in DC, I went to see Julia's kitchen at the Smithsonian. They have a 90-minute tape going of "Julia's Kitchen Wisdom" that includes an episode with Jaques Pepin on Garlic Mashed Potatoes. In it she says, "Well, if people object to using so much butter, they can use heavy cream instead."

Funny you should try that: actually, I got the recipe more than 20 years ago from Family Circle magazine, in a series The Best of The Best, this one on ... onion rings! Just goes to show that the simplest can indeed be the best. But please, don't stop here. Do try the other recipes and report back. I'm not allowed to serve fried food more than a couple of times a year, so I am vicariously enjoying your experiments.

Could not eat dinner Sunday night -- still sated by brunch at Bistro Bis in DC. But Monday: Tom Yam Shrimp -- first made shrimp stock with shells, then added a couple of Knorr Tom Yam cubes (as already discussed). Added to broth: julienned shiitakes, tiger shrimp, snow peas, celery (a mistake ), mung bean sprouts, scallions, udon noodles. Garnished with fried red onions (bought), fresh mint and cilantro, lemon wedges. At table, added a teeny tiny touch of Lingham's Chilli Sauce. Mixed green salad with cucumber, creamy garlic/tarragon dressing. Dr. Konstantin Frank Johannisberg Riesling.

Yet another vote for Joy. And for Mastering the Art. And for The Way to Cook. Plus one more: The New Cook: Essential Cooking Basics, by Mary Berry and Marlena Spieler (published here by DK Publishing, © 1997, ISBN 0-7894-1996-3). The fly-leaf says: "Do you want to cook for yourself and your friends -- but don't know where to start? If so, The New Cook is for you." True, true. It is basically a picture book with explanatory text. Starts with Pantry, then Equipment, then Techniques (eg, how to crack an egg) before getting into Master Recipes. Not necessarily the most comprehensive book -- that would be too daunting for the beginner -- but excellent for what it is. And, 201, I will make you the same offer that I made Cabrales when she decided to roast a chicken: I will devise a cooking course just for you and come to your house to teach you. (I promise to cover my tracks, so no one follows me there ). Seriously, think about it. You get some guidance and instruction, and I get teaching practice.

For those not familiar with David's site, do, do, DO have a look at it! It is one of my favorites!

Rochelle, another great post! I know exactly how you feel about Chef Somchet (and talking like her, too ). An instructor like that makes the whole experience better. So did you take the opportunity to play in the snow on Thursday? I was riding the train down during the storm and it looked so beautiful outside (but boy, was I glad I was inside! ).

This is not a place for a porterhouse or great ribeye or anything fancy but for a unique experience: Annie's Paramount Steakhouse near Dupont Circle (on 17th St, I think) has something called an Athenian Broil that is a skirt steak marinated with olive oil and herbs, and it is one of the beefiest dishes I've ever had. (So are most of the customers, who would never pay attention to me but might have given Paul the once-over.)

I'd rather have you for a sister than my real one.

Oh, pooh! Authenticity be damned. Like so many other foods, there are as many ways to make it as there are people who make it! Go with what tastes good to you. Just make sure that you taste some part of everything you put in! (Besides, will the people you feed it to know what it's "supposed" to be like? ) If it tastes good, it IS good. (hmmm, maybe I'll go back to using that for my signature. )

Now I'm confused. Plastic good, wood bad? Or vice versa? In most kitchens where I've worked, we used the rubber cutting boards that can be planed down when they get too pitted. (Not that I ever saw THAT happen, though.) The cooks would take them to the dishwash station as necessary (after cutting meat or fish or poultry; after getting it especially dirty from actual dirt clinging to roots; after chopping onions, shallots, or garlic; etc.). The boards would be run through the machine, which must include a sanitizing cycle (chemical or water heated to 180ºF). Once or twice a week, all cutting boards were kept in a bleach solution overnight. Those cutting boards that did not fit in the machine were wiped down with a bleach or other sanitizer solution after hand-washing, and allowed to air-dry as per Health Department regulations. Wooden butcher blocks were scraped, scrubbed, and bleached daily. Does that make you feel safer?

I'm suspicious of the egg whites just being stirred in like that. I would either beat them frothy or more, or not even use them. The way they're used now, I think it makes the batter tough. Just try Andy's recipe or mine -- you can use the dark ale, and it should be delicious. I guarantee you: either one will be light, crisp, crackling. The BEST. Just remember to let the batter sit so the beer (and yeast) have time to break down the gluten in the flour.

FLASH -- KISHKA AND HAGGIS ARE COUSINS!! Looking for a definition of "latka," I came upon a recipe for kishka that includes oatmeal, flour, chicken fat, minced onion, salt, pepper, and parsley. All blended together and stuffed into beef casings (not quite the stomach, but anatomically close), then boiled or baked.

You can hardly go wrong making it. The recipe we used was toasted hazelnuts (you could leave the skin on or blanch them, as you wish), dried thyme, coarsely ground black pepper, and kosher salt. All ground in the food processor until the consistency of sand. Don't have the proportions, but it was mostly nuts, then small amounts of the other ingredients; a re-working of a recipe in Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid. That book has a couple of other recipes for similar spice blends.

I agree with everyone: They are delicious, and so easy. They also happen to be a perfect vehicle for ketchup. In my family, we also called them croquettes. We always had spaghetti with tomato sauce as a side dish. I still make them every so often. I usually add crumbs from unsalted "Saltines" so that smoothes out the salt of the canned fish. I shape them by hand. Smaller than the diameter of a fish can. (Glad I still have a dozen or so that I saved as muffin rings.) One of my books (The Jewish Festival Cookbook by Fannie Engle and Gertrude Blair) loosely define "latkes" as pancakes, and give a number of variations on that theme, including buckwheat latkes raised with yeast. Neither Joan Nathan in Jewish Cooking in America nor Claudia Roden (The Book of Jewish Food) gives a hard-and-fast definition of latka. In fact, they use the modifier potato often, to specify potato latkes as opposed to some other kind. So why not salmon latkes? Stephany and Sandra, I think you two are my long-lost sisters.

Lyle, back to your question: How dry are your potatoes? They will absorb more butter if they contain very little water. Cook them with the skins still on (whichever you use, russets or Yukon Golds). Try to not overcook them to where they split open. Peel them while they're still warm and put them through a food mill into a pot. Stir them over low heat to dry them further. When they start to leave a film on the bottom of the pan, start stirring in your butter. I think it's actually better to use softened whole butter, although I can't give you a reason.

Andy, sounds great. I've got one that's even easier, although it takes a bit more time: Equal volumes of all-purpose (plain) flour and beer. Mix well, cover, let sit 3 hours. For 1 12-ounce bottle of beer, use 1+1/2 cups of flour. Stays crisp and light even when kept warm or reheated in oven. But Dave the Cook is right, too: how do you do it now, and how do you wish it would come out instead?

Just got back. Had a marvelous time, and some excellent meals. Will post soon on them. One thing, though: Malawry, Ortanique has some very, very good food; in fact, the best item we had was a sandwich of roasted red peppers, blue cheese, and the most delicious wild mushrooms (no meat). I think you'll feel comfortable there.