Suzanne F

Powdered fenugreek is one of my favorite spices. I like to add it to non-Indian dishes to give just a hint of "curry" aroma. If I could, I would make it into a perfume -- I love the smell that much. Once I bought a bag of "Kasoori Methi," having absolutely no idea what it was, or how to use it. Looking it up in one of my reference books, I found that it is sometimes used with potatoes. I added some to regular Western mashed potatoes -- and it was delicious. (I especially like to add non-Western flavorings to Western dishes; like using fish sauce instead of salt, and so on.) But I've read that it is very, very difficult to grind fenugreek seeds. Is that true?

I used to work with a chef, Gary Robins, who used pappadums as a garnish on some of his dishes. One I particularly remember was yin-yang presentation of two cold melon soups (honeydew and canteloupe), with some tandoori-style marinated grilled shrimp placed on top of some deep-fried pappadum chips floated on top. We would have to cut the pappadums into small circles, no bigger than 2" diameter, before we fried them. I never thought to try to make them at home. Where might I find a recipe? (They are so much tastier to munch on than almost anything else!)

Um, Anil, much as I admire Nina, I don't want to be her. Nockerl, bist du ein Salzburger? What a dish!!

Well, there's (in no particular order): Triple 8 Nice HSF Hop Shing Jing Fong Hop Kee Dim Sum Go-go and lots of others, but the one I haven't tried that I'd really like to is 27 Sunrise Seafood Restaurant, on Division Street. I had dinner there because someone said the dim sum were great, and the dinner was great, but I still haven't had dim sum there. But I'll bet they're great, too.

Mais oui, exactement, Mlle. Fromage bleu d'espagne! Les deux sont le meme poisson. Sorry, I've not figured out how to get the nececessary accents. Bux: if it's high but the smell isn't altered, how high could it be? (yeah, well, Larousse is a little self-contradictory at times.) Anyway, I'll be Eric Ripert can get it less than 10 hours out of the water. When I was externing there, we would sometimes get turbot via FedEx.

Skate and Ray are the same, members of the same family as shark (and not to be confused with Tom and Ray*). They MUST be very fresh when consumed, otherwise they become strongly ammoniac. Yes, the texture can be on the stringy side, but generally the flesh is soft and delicate, with a mild, sweet flavor. For years it was considered a "trash fish" in the US, so it was cheap. Low cost (and novelty) pushed it onto trendy menues, so now we can watch to see if it becomes the next Patagonian toothfish. Maybe not, because it is not cheap to prep, and must be fresh. Anyway... The classic French preparations are "au beurre noir" or "au beurre noisette." According to Larousse, for these the fish is poached. Le Bernardin in NYC has had raie au beurre noir on its menu from time to time. Also in NYC, currently Artisanal does a saute (the fillet is dipped first in milk and then in Wondra flour) with a blood orange/caper/caulifower/crouton sauce and garnish that is one of the best things I've ever tasted. The sweet fish is crisped on the outside, tender within, and the garnish is sweet-tart-salty-crunchy. * For those not familiar with National Public Radio, Tom and Ray, aka Click and Clack, the Tappet Brothers, are MIT-educated car mechanics with a weekly call-in radio show.

To return, however briefly, to Nesita's original question: Ilo, with the caveat that I haven't been there in about a year. But I was very pleased then with the selections, the conditions, and, yes, the garnishes. District has a smallish selection; it was all right, but I would not rate it anywhere near up there with the others.

Isn't this a parallel situation to screaming children running wild? -- except in this case it's the children who are the paying customers. It is a situation for the management to be told of, complained to about, for it is MANAGEMENT's responsibility to maintain an hospitable ambience. Of course, threats to never come in again tend to not carry much weight, except from regulars.

My introduction was The Cooking of India, by Santha Ramu Rau, in the Time-Life Foods of the World series. Very informative, although I wonder how much of the text is still valid (it was released in 1969). Very workable recipes, in any case. Under the influence of Laurie Colwin, I got The Raj at Table by David Burton, and Curries and Bugles by Jennifer Brennan. Both very much Anglo-Indian, as one can tell from the titles. Quite interesting for their take on history. Also have 4 books, A Taste of ... Goa, Baltistan, Punjab, and Kashmir (each by a different author); have not yet tried to make anything from them. Wanted to learn more about regional cuisines. Finally: The Indian Spice Kitchen by Monisha Bharadwaj. Organized by ingredient within type of ingredient. More a reference, with only 2 examples each of dishes using any particular ingredient, but lots of pictures. I'd be interested to hear Suvir's opinions of these.

For those who like to "vacation" in the city: the TKTS booth downtown is now in the Pier 17 building at the South Street Seaport. Indoors, air-conditioned, ahhh. Mon - Sat 11am to 6pm, Sun 11am to 3:30pm. When I was by there early this afternoon they had such shows as Proof and Private Lives for tonight -- many many listings, actually. (I may post this on the Off-the-Wall board as well.)

No, he's not an ironist. I'll bet he's never touched a Proctor-Silex (the ironist brand I currently own) in his life. He is merely full of shi*

Soaking allows the beans to pick up water; freezing then causes the water to expand and break the cell walls; so I assume that frozen pre-soaked beans would cook faster than non-frozen non-pre-soaked beans started at the same temperature. However, they might come out mushier for the broken-cell-wall reason. BTW: would you thaw the frozen soaked beans, or cook them from the frozen state? If you're only thinking about 1 to 2 cups, the time cooking the frozen ones might be only minimally longer than cooking thawed beans. Oh, and which soaking method do you use: overnight at room temp, or boil 1 -2 minutes, then let sit for 1 hour? An awful lot of variables. Anybody good at modeling? But why bother, especially with black beans, which cook fairly quickly in any case (under an hour)? They cook up fine without any soaking. (Or do you have to try to get rid of the "root-titi-toot," as Julia Child calls it?) Also why take up the freezer space?

Didn't see the option. When I went to select the number from the menu, it wouldn't scroll up from "2" -- and would not accept typing in 1. I did send OT a message about it; have not heard back from them. What I didn't complain about, though, was that the system took a reservation for a daypart not served at another restaurant (I think I mentioned that in my District thread.) Thanks for reminding me to mention that to them, too. Edit: Ooops, my mistake. Just checked, and there was "1." Jordyn, you were right, and I was blind. Maybe it's because I have to take off my glasses when I'm at the computer. With luck, the OT customer service people will just ignore my message. Not get back to me saying You twit, it's right there. And maybe I'd better wait a bit before I mention the other glitch?

I wanted to eat at AZ because I’ve read such conflicting opinions, and had to see for myself. From this one experience, I’m on the side of the “pro”s. I made a reservation through Open Table, which is easy to use. Except that OT assumes no one eats alone – their minimum reservation number is 2. Since I’ve read that some places refuse single reservations, I figured okay; when I get there I’ll tell the truth and see what happens. Got to AZ right on time for my 6:00pm reservation, and while there was some hesitation at my “confession” that I would be alone, there was more of a problem that the dining room and kitchen were not really open yet (in spite of a stated start of 5:30). But I was soon escorted up to the top floor, and given an inside corner booth from which I could see almost the entire room. Attractive, soothing room. Loved the gentle waterfall near the bar, and the open roof on a not-too-warm night. I warned the waiter right away that I would take notes, but only for my own use; not to worry. Started with a “TinA louiZe” which I hoped would be the same as the Tina Louise at Kaffeehaus (since turned into Candy Bar) – it was close, and maybe even better: vodka, sake, & ginger liqueur, garnished with a slice of candied ginger. The breads were more Middle Eastern and South Asian than expected: 2 wedges of Missy Roti (which the busser said was naan), a plain very thin flatbread, and what might have been the same flatbread with Syrian zataar. Served with 3 spreads: a very sweet pineapple chutney; curried cauliflower and lentils (I could have eaten nothing else and been satisfied; YUM), and a very creamy spiced white bean puree. Amuse: yellow tomato gazpacho (puree), with a glob of veg and avocado and some shrimp. Strong tomato flavor, good contrast to the creamy texture. This seemed to be consistent from dish to dish: one strong acidic flavor contrasting with a soft texture, rather than multi-layered flavors. NOTE 1: I had explained at the start that I would want recommendations on wine and choices of food. I got very good advice, and some special treatment in response. I have no trouble dining alone. Appetizer: I finally chose the Maine Scallops with Taro Puree, Mushroom Ragout, and Summer Truffle. Scallops were perfectly seared and sweet; taro smooth; ragout had chanterelles and possibly honshi-meiji, in a tart jus. The slices of black truffle had no perfume or flavor (oh well). NOTE 2: as he cleared my plate, the waiter asked if the music was too loud (actually it WAS); no, I said, I’m focusing on the food – but in any case they turned it down so it was barely audible (my preference). Surprise: Appetizer #2: a “taste” of the Grilled Octopus, Squid, & 3-Melon Salad with Jicama and Yuzu-Lemon Vinaigrette (which I had also expressed an interest in having): very tender baby octo and squid, first boiled with corks then grilled lightly; melons were perfectly ripe and sweet; garnished with “caramelized lemongrass” (in fish sauce?). Excellent. With the apps: a glass of Sauvignon Blanc, the provenance of which I didn’t note. But it worked. Main: Lapsang Souchong-Smoked Chicken (a frenched breast) with Roasted Peaches and Baby Bok Choy; garnished also with chix/black trumpet mushroom filled fried wontons, and micro beet greens. Sauced very lightly with the chix jus; peaches were more acid than sweet, making a good contrast; the bok choy was sautéed, which intensified the flavor. Chicken was very moist and tender. Wine with main: ½ bottle of 1999 Renwood Zinfandel Almador County “Old Vine” – suggested by the waiter; worked really well. A very nice point: they have LOTS of halves! Dessert: Plum Brioche “Tart” with Plum Ice Cream; very strong plum flavors in both the compote and the ice cream; again, tart vs. creamy. Shavings of white chocolate on top (unnecessary as far as I’m concerned). Surprise dessert #2: again, because I had trouble deciding: a Stone Fruit Soup with Mascarpone Ice Cream, a Farina/Mascarpone cake topped with cubes of Roasted White Peaches, and a Sesame Tuile filled with a mascarpone cream. Rich, tart, fruity, creamy, yum. As I left, one of the managers asked for confirmation that “You post a lot on Chowhound, right?” Well, yes, but not under my “real” name. Good guess, then. Overall: I had an excellent meal, excellent service, and found the ambience quite comfortable. This was good food well-prepared and –presented, with ingredients from all over; not any kind of misguided “pan-Asian fusion” as some have said.

I'm in New York City, and I've subscribed to Australian Vogue Entertainment & Travel for 4 years. I love reading it. But can I trust it the information on wines and restaurants? (Not so concerned with the "authenticity" of the recipes)

There is a similar way of cooking chicken with Chinese seasonings. I've always wondered how safe it is, though: the chicken sits for about a half hour, cooking but also cooling, mostly in the danger zone.

A question for the real live Aussies here: What do you thing of Vogue E & T? I subscribe (in New York City) and enjoy reading it. But how real is it? Can I trust what they say about restaurants and wines?

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It's great to hear about how the lessons at your school are organized. Seems to me every school is so different; so when people ask "Which is the best school?" you just can't answer. But it certainly sounds like this is a good one for you. Are we having fun yet? This could be difficult, because of the extra time it takes, but do you think you could put names and a bit of personality to your classmates? I'd like to hear who else is there, why they're there, and how you guys interact. It might be a little early for that last bit, but I'll bet you've already started to notice personal quirks and characteristics. Working together in a kitchen is so intimate, after all. And no, it is definitely NOT pathetic to be glad that your cooking water was perfect! It means you learned the right way, and can produce a properly-flavored poached egg. That's HARD, and you should be proud of yourself.

HUGE plates of food for $7.00 (only the Shrimp in Garlic Sauce are $9): a main plus rice and the tastiest black beans I've ever had. The Pernil was tender and really pork-y, but I would have liked more garlic and crisper skin. Tostones were greaseless (also cold on one occasion, oops), and the garlic sauce with them is garlic-and-black-pepper heaven. Cuban sandwich is just okay, but the Masita sandwich (fried chunks of pork with mild white onions and a mayonnaise-y sauce) was delicious. Papa Rellena (potato stuffed with ground beef) and Empanada de carne were both very well-flavored, but still benefited from the house green sauce -- kind of creamy looking light green, hot but not burning, not really too cilantro-y (not sure what herbs they use). I could happily eat cardboard with those two sauces. The tamarind batidos were more tamarind-tart than sweet, just as I like. The one I go to on Chambers gets very busy, mostly for takeout, although the seating is okay and the waitresses are helpful and nice. It's great to see the quick turnover in food -- since it's served from a steam table, runners keep bringing out fresh pans often.

1. La Taza de Oro, on 8th Ave. btwn 14th & 15th (Puerto Rican) 2. (Great) NY Noodletown, Bowery at Bayard (MythMan, note street name spelling), (Chinese, of course of course, where two or even three can eat well for under $10) 3. El Castillo de Jagua, Rivington and Essex (Dominican) 4. The Little Bigger Place, West Broadway and Warren (Mexican) 5. Sophies Cuban Cuisine, Chambers Street btwn Broadway and Church, among other locations downtown (need you ask?) -- but they do only lunch.

Yes, D'Artagnan now has the Canadian chickens -- just found out at the Fancy Food Show. And I used to think the Eberly chix they got were the best but these are even better! In NYC, you can probably order them through Gourmet Garage, rather than try to do a retail order direct. It may cost you a bit more, but those birds are worth it!!

Bunny: I have not yet read anyone else's comments, so maybe they already asked you: Have you already raised enough money to build out AND stay open for a year with no customers? Do you have sources to find consultants on: - restaurant law, - restaurant accounting, - staffing (front AND back of house), - sourcing of ingredients (purveyors), - waste removal, - linen services, - managing your landlord (as opposed to your LL managing YOU)? Why are you doing this? Because you love to cook? Because you love to have parties? Or because YOU WANT TO RUN A SUCCESSFUL BUSINESS?

Ah, preserved lemons! I love to substitute them for plain lemon juice and/or zest in all sorts of recipes -- osso buco, vinaigrettes, pan sauces for just about everything. They add a different flavor that surprises the palate.

You can get good information about "Ecologically Responsible Fish Procurement from the website of Chefs Collaborative 2000. Peter Hoffman, the chef at Savoy, is one of the big machers there.