Suzanne F

Suvir suggested Sunday lunch, November 24th, as a "rain date." Before anyone drops out, let's wait to see what his sked will be -- in Australia on the 20th or not. He said he'll know by Tuesday next week (10/22). Can everyone hold on until then?

The list so far: Suvir (of course, of course); rstarobi; BklynEats; Charles Smith; Macrosan; Yvonne Johnson and g. johnson; Suzanne F + PDE; FG; Sandra Levine; CathyL; Double 0 and Mrs. 00; Tommy; Toby; Blondie; KimWB; Wingding; StephanyB; Helena Sarin; ajay; Damian + Ann; Nina Wugmeister and her beau (26) as of 10/16, 12 noon. Anyone after 30 goes on a waiting list, unless Suvir says we are taking over a whole restaurant. That's AFTER, not OVER, 30 Edited for points clarified by Suvir, below. And again for reminders from those accidentally dropped. Mea culpa.

Well, Thomas, I'm pleased to see that you're finally working on your spelling.

Sounds yummy to me. Cod and salad first course, so they won't notice that it's 1/2 size portions (I agree with Jin about no rice.) Then the sandwiches. Lots of bread, little filling. The chix/vegs are probably really delicious, from the way you cooked them, so the flavors will come through. Besides, think of French tartines or Italian panini, which don't have as much filling in relation to the bread as American sandwiches do. As for anything else -- what's in the fridge??

And what have I said to you, young man, about doodling when you should be working??? If you don't apply yourself more to your studies, you'll end up flipping burgers somewhere, you mark my words.

Now, boys! This is your schoolmarm talking to you: Douglas, we understand that you're new here, and there is always a period of adjustment as you get to know your classmates, and they you. Just remember we're all here to have fun learn, so cool your jets. And Thomas, how many times have we talked about not bullying the new kids? Hmmm? Ever since I came in as your teacher, right? Don't worry that everyone will eventually find out you're just a pussycat. They won't think any the less of you for it. Okay, boys, you can go back to your workbooks now. But if I catch you fighting again, you're BOTH going straight to the principal.

Do you mean, if you're growing them in your garden, you have to spend a lot of time talking to them? They're not happy with just listening to the complete Beethoven String Quartets, or all of the Ella Fitzgerald "Songbooks"? Sheesh, now I know why I don't try to grow anything!

Oh dear -- can't top that for poetry! And here I was going to suggest stuffing them with meat or the old crumb-and-cheese mixture. How prosaic.

We are tentatively at 20, if all attend, if g. accompanies Yvonne (or will Y be on her own?) if spouses already mentioned join and, oh yes, including Suvir. Suvir, shall I start a wait-list now?

How would Wednesday, November 20th work for everyone? Not a Tuesday (okay, BklynEats? ); the day after Macrosan has his client meeting and it still leaves a full week to prepare for T-Day. Of course, it means no all-night carousing -- or at least not for some of us old fogies PM me if that will be a good date. And Suvir, if it turns out there is a space limitation, let me know so I can set up a waiting list. (We're now up to 18 if it works for all.)

No, truly -- Rachel Perlow said so, too! On the Gourmet/Vegetarian thread.

Doug, I thought it was perfect that you asked Heston Blumenthal that question. And look! he agreed with some of what you said, and some of what others said. Yes, you can be both; but you'll miss out on some delicious foods. Why are you surprised that talking about food is such fun?? Not quite as good as eating or cooking, but so much easier on the waistline.

Then get it! You can probably put everything from that machine in the dishwasher, so cleanup is no big deal. And making the base is just like any other cooking -- might use any number of pots, bowls, and implements -- so that's not really a consideration. Get it and have fun!!!

I am now a member of the Secretary of Defense's (Donald Rumsfeld) advisory board. We are looking for new office bearers... Thanks for joining me and the Secretary. Make that, I would follow Suvir ALMOST anywhere. Was counting on you Lady Oh, what the hell. ANYWHERE, if there's food. Can't let politics interfere in something that important. Okay: I've made notes on everyone so far who wants to come: 16 people, including a couple of spice. And also notes on good and not-good dates. Date possibilities are (all in November): NOT 8, 9, 10 (no BklynEats or rstarobi any of those; another eGullet event 10th) MAYBE 11, 12 (but no rstarobi yet) MAYBE 13, 14 (everybody except Macrosan) Please, NOT 15, 16, 17, 18 (no Suzanne) *** MAYBE 19, 20, 21, 22, 23, 24 *** (the gang's all here, including Macrosan -- how long are you staying?) Okay?

Do you buy a lot of ice cream/sorbet now? The really good stuff? Do you like to play with food? Do have have room enough in your freezer for the inner container, which has to be frozen before each use? If you answered yes to all those questions, go for it. It would definitely be worth having. If, say, you don't always have to make space in the freezer, but otherwise said yes, and can make the space when necessary -- it's still good to have. But if you're not really big frozen dessert eaters, it might not be "the gift that keeps on giving" but the one that gathers dust.

You'd have brownies without any soggy nuts in them! (I'm not a big fan of nuts in brownies.) Otherwise, not much difference. PS: Use your new avatar for the author's photo in the book!! Looks great.

I am now a member of the Secretary of Defense's (Donald Rumsfeld) advisory board. We are looking for new office bearers... Thanks for joining me and the Secretary. Make that, I would follow Suvir ALMOST anywhere.

Doug: you're wrong. Just because one limits oneself to only certain ingredients, that doesn't mean that the outcome will be boring. A good cook will take those limitations and turn them to advantage. Unimaginative cooks make unimaginative food. However, I've always found it nearly impossible to make anything good out of a gourmet. Usually too fatty, and it takes a VERY long braise to loosen up that stiffness.

A reminder: the International Hotel, Motel, and Restaurant Show is on at the Javits Center from Saturday, November 9th until Tuesday the 12th. So if we do it around then, we might be able to get some others who are in for the show (Macrosan, are you listening? ) Although that might be difficult for those who are actually WORKING at the show. Anyway, just thought I'd bring that up. Also, from the 16th through the 18th, some of us (well, definitely me) will be away at the annual conference of Women Chefs and Restaurateurs in Cambridge, MA. So I hope the Indian dinner won't be scheduled then. And I too would follow Suvir anywhere.

At the Artisanal lunches, we included the beverages in the total we split. This made each person's portion of the bill higher, but I don't think anyone questioned it.

My Lodge grill pan is now sitting in the sink, filled with dish soap and water. (I already wiped out the gunky lamb fat.) In the morning, I will give it a swipe with a scotch-brite, rinse it with very hot water, and then wipe it dry. I'll put it away with a piece of paper towel inside.

According to Jeffrey Alford and Naomi Duguid in Seductions of Rice: Neither this book nor any of my other Asian ingredient books mentions Forbidden Rice, so I don't know if it's the same. (And I've never heard of it elsewhere.) Sorry. I love it because: it is chewy, nutty, has a flavor different from any other rice, and yes, is a beautiful purple when cooked. (Not normally a favorite color of mine, but just really neat in this context.) I've made a terribly rich pudding with it -- cooked in milk and whipping cream -- that came out lavender-colored, and sooooooooo good.

Great idea, Yvonne. Now, you know that Suvir will feel compelled to do it, because he is, well, he's Suvir. I hope it will in fact happen, and that I can be there. I would also help, if there's anything I can do.

Gee, doesn't sound all that different from Kevin Reilly's food.

Tommy, you're a very lucky man. We had: grilled lamb rib chops with Cape Chef's Black Olive Tapenade; pilaf of "Pardinas" Lentils of the Palouse with Thai black rice, Texmati brown rice, and sun-dried tomatoes; steamed baby bok choy; tzatziki. Standing Stone Vineyards "Pinnacle" 1999 (Finger Lakes) -- a blend of Cabernet Sauvignon, Cabernet Franc, and Merlot.