Brad S

I make this on occasion and most enjoy it. I simply make a cheesecake batter and chill,then I make lemon curd and chill,then I fill a pastry bag with the cheesecake filling and pipe it into a soft flour tortilla,then I pipe a bit of the lemon curd over the batter and egg wash the interior and wrap it like an eggroll.I then freeze it for an hour,Then I fry it in virgin vegetable oil,remove,pat dry and roll it in cinnamen/sugar and serve it with Anglaise. Really quite nice.

Suvir, Hyssop is in the "Labiatae family" Mint. It has been used for many medicinal purposes and was once used to purify temples.

I have not had the vetus but have had there "Vigneto Corda della Briccolina" bt Beni and found it excellent,although not really ready(I was at a tasting) Like said before me,give it a try,it might be very nice & at 29.99 seems like a fair deal.

Not sure if Hyssop is used in Indian cuisine but I love it's flavor with lamb stews and fruit.I've also used it'd flowers in lentil salads. Also Kaffir Lime leaves add a nice citrus note to some curries.

Best around http://www.sidwainer.com/AB1038006/showpro...ectGroup_ID=176

Lissime, Yes they do change colores many times when caught. I also heard this on Howard Stern and the caller. Mahi mahi is not a porpuise (the mammel) it is called dolpin fish. It's a fairly mild,sweet meaty fish.Excellent on the grill and in Asian recipes.

I'm a regional executive chef for Marriott SLS. I deal with I.L (independent living)A.L (assisted living) and nursing. Many of the residence in nursing need special diets,one of then of course is a pureed diet. If you grandfather does not have special dietary needs,he will do fine with purees of just about anything. Meats.poultry,seafoods,,veggies,legumes,fruits etc. Puddings and custards are good,you can even puree corn beef and kraut. Although this may seem a bit foreign to some,it is comman practice in senior living. It is importnat however that your doctor knows how you proceed.

Being a Chef and living only miles from Thalia I would like to recommend this restaurant to any one interested in fine food and good service. Although my strong points in cooking have not been the cuisine's of India, I would say because of Suvirs Indian forum I have learned a great deal. I feel the teachings of Suvir and my personal background in the culinary arts affords me the oppurtunity to say "GO" and "Enjoy"

I use Debraga and Spitler for all my wholesale and much of my speciality meats. 212-924-1311 Not sure where you are,they come out of the city (New York)

Great book. Although you should be willing to spend $150 or more for it now as it has become somewhat of a collectors item. Suzanne, just wanted to thank you for your excellent review. Well written and insightful. Edit,Jinmyo....I am thinking you meant "La Technique"?

Salon,like Krug Clos le Mensil is one of those wines with great staying power. With that said, it is important that they we're held in proper conditions to ensure they'll be excellent after 17 years. IMHO, I would consider drinking them. Osetra,gravlox and the like would be my companions. Enjoy

Monkey, Break a leg! xoxo cc

Because of the abundense of all types of seafood the coast of tunisia (sfax and bizette) they prepare there cous cous with seafood. They have a "kiskis" (sp?) that fits in the top compartment of the couscousierner and hold the seafood. I love the flavor of quince and rose petal water that are part of this dish. It has no special meaning to me other then I enjoy making it

I like Djerban style from Tunisia. I use either toasted Italian or Israely cous cous

Numb is an understatement! Also, why does she need to bash Billy Joel and Elton John (whether you like them or not). I guess I should move to Colorodo so I can become fit and rich! What a crock

I'll be there wearing a shirt and pants. Hope to arrive by 10:45/11:00

Suvir, I guess I won't have to buy your book now (Kidding) I certianly have my "reading" work cut out for me. Thank you for capsulizing all of this great imformation.

Not sure yet what i'll be wearing, but would love to throw back a cold one with you and others

I was supposed to be in Utah for a conference but it was postponed until January. So i'm planning on attending Monday. Nick and Suvir I would love to somehow hook up with you guys. I look forward to the culinary competition, it's always a lot of fun. Although I haven't met anyone competing from egullet, I wish you all luck and succees.

Michel, Thanks for taking some time out of your busy schedule to answer our questions. Mozel Tov. I hope you have some time to trick or treat with your family.

Just a hello from a Chef who used to enjoy chilling out on Water street in SONO CT. We used to love your Gospel Sunday brunches and the casual but spirited cuisine. I enjoyed my one meal at heartbeat in Febuary ( I loved the crispy edinamie beans ) I had monkfish in a roasted garlic jus (if I remember correctly ) and it was excellent. Although I don't have any specific question I just want to wish you continued succees. This was some comments I wrote on another site ( I hope this is ok) I went to Manhatten tonight for a buisness dinner with Arno Schmit, Arno was the Executive Chef at the Waldorf Astoria from 1969/1979. He now consults. Arno was the man that lead me to my job that I have had for 14 years. While I could fill a hundred pages with Arnos history I will tell you about Heartbeat. Ian Shreiger has put together quite a resume of hotels over the past 15 years. The W hotels are no exception. Ultra modern and hip is heartbeat..so I fit in perfectly Anyway...Heartbeat is a place that is heart friendly. I started with a Heirloom winter squash soup with sweet North carolina shrimp, a touch of basmati, and drizzeled with chili oil. Excellent flavor, sweet from the squash, nice texture from the shrimp and a tease of heat from the chili oil. Arno had a side dish for his app. asparagus with "Corn Bernaise" ok, asparagus in Febuary? Yep, corn to? yep...but it was pretty good. Pencil grass seasoned with S&P and what we deducted as a purre of fresh and milked corn, pushed through a china cap and simply adorned with a chiffinade of tarragon. Entrees where (Arnos) steamed black bass with lime and baby bok choy, with a soft asian dip... I had roast Lotte, with chanterells, favas, fingerlings in a garlic jus....Excellent. Texture,flavor,aroma,color. Very well done dish. Arno was jealous. I had picked a nice white from the Loire valley...nice match, happy faces. Dessert for Arno was a orange chocolate lava torte, warm and supple..but nothing new. I had a trio of sorbets...Cantalope, Pineapple and coconut with a meruinge cookie for texture. Very grainy and predictable. Fair pricing structure, really trendy tea service. (20 teas presented loose on slate for you to admire) Hey, 6 to 12 bucks for tea, I don't think so.. Anyway, take a look at Heartbeat. Order carefully. This spot was busy (great to see) but I would give it 2 Capes... cc I forgot, steamed edomani with kosher salt was placed on the table to nibble on as we decided our meal

"Wine" By Andre Domine is my favorite at this time.

Congradulations Suvir! I look forward to reading and USING your book.

My younger daughter who is 8 years old has been a solid vegetarian for almost 7 months. She has her reasons and my wife and I respect them. However as children grow they are in need of so many nutrients and we want to be sure that our little one is recieving them. As you we're growing up what are some of the things that you enjoyed that were vegetarian? How was your introduction to spices, what I mean is, are dishes prepared milder for young one's? or are they spiced at the same level as an adults taste. I have been successful with the use of cumin,ginger,chili's....not so successful with curry ( I use Madres) Any idea's tips or even recipes would be much appreciated.

Tommy, Try oven roasting some plum tomatoes until they start to carmalize. Peel off the skin and squeeze out the seeds and dice them, sweat a couple shallots in butter, add the tomatoes a bayleaf and a spring of thyme. Reduce this slowly for about 10 minutes (add S&P ) then deglaze with some sherry,maderia or marsala (either works well) reduce this by half and then add a few cups of beef stock,season and reduce, remove the thyme and bayleaf and you have a nice combo sauce.