Brad S

Jinmyo, Would this be the bagna cauda I talked about?

This one may sound crazy but it is fantastic when you can get your paws on some white truffles, green taglioni with chicken livers,grappa and white truffles I know, I know.strange but to good. I take some artisanal grappa and infuse it with sliced white truffles. You can sub truffle oil if you need to.

Mustard is like wine. Theirs a perfect match for every food.

After reading RPerlows thread about raw tomato sauce I got thinking about all the different ways i've prepared and eaten different pastas. When I want a quick and simple dish I cook caviteli and serve it with sauteed broccoli raab,hot pepper flakes and slivered garlic. Simple but good with a loaf of bread and a bottle of vino. What are some of your favorite ways to prepare pasta?

IMHO, Elk should be served MR. Are you buying a saddle or just the loin? because you can make a nice stock from the bones to use as your foundation of your sauce. If the Elk is farmed raised it won't really be gamey at all. So I would cut nice medallions (maybe 2 Three oz per person) season it with assorted peppercorns (crushed) and kosher salt. I would saute the medallions in clarified butter over high heat for a moment or so. Elk, like venison has very little fat so it cooks very fast. If you have a stock (or buy a good veal or beef broth) bring it to a simmer. In a different sauce pan,saute some finely minced shallots,parsley stems,a few peppercorns and a clove of garlic. When lightly carmilized add a couple tablespoons of tomato concasse (this will help give body to your sauce) cook this base for another moment over medium high heat and then deglaze with your port,reduce to sec and add your stock (opps forgot to tell you to add a bit of salt to your base as it sautees not much though) Bring this to a boil, then simmer for about 20 minutes skimming as you go. In another pan, saute your cherries in a bit of brown butter,deglaze with a little red vermouth then strain your sauce into the cherries,skim,adjust the seasoning and you should be fine.

I make a gazpacho cocktail, using a martini class i put a bit of chiffinade of lettuce ontop of that goes some jumbo lump and then I ladle some gazpacho over the crab. Garnish with lime and cilantro

Thank you, Next time i'm at Citarella on the west side i'll pick some up.

Steve, That sounds great. I love a salad of Arugula and baby spinach with fried procuitto,toasted pine nuts and dried figs. I dress it very simply with EVOO,Balsamic vinegar a little mustard and lemon zest. S&P ofcourse. BTW, where can one buy your oil?

Tommy, Thank you for the clarification. "peking" in a mispronounceation of "Beijing" I was wrong. It's great to learn new things.

But what about "bagna cauda"? that's all Italian and it's all about dipping.

I'm pretty sure there called "peking" but I could be wrong. Perhapes "pekin" is just another name used. Why the G would be dropped from King i'm not sure.

Peking duck is first and foremost a breed. When it was first imported to Britain in the 19th century it was to be cross bred with the aylesbury duck. It was then breed for it's own eating. It's what we see in the states as Long Island duck (actually a white peking) Believe it or not the white peking was first introduced to my home state of CT back in the 1870s and then to L.I.

I just took some sundried tomatoes I had made,laid them on a plate and topped them with a white anchovey fillet a couple capers and some toasted fennel seeds and then topped it with another tomato and drizzled them with olive oil. Made me wonder how eGulleters like to use olive oil. Sorry if this topic has been discussed already.

So by that statement I should assume you don't particulary enjoy olives? Not even a little bit?

I also am not a big fan of kalamata olives,but if I have them at home I take them out of thier brine and rinse them in cold water then lay them on a towel and pat dry. Then I put them in a bowl and drizzle them with a nice fruity Evoo the rind of an orange (cut into strips and pith removed) and a couple cloves of slivered garlic. Then I put everything in a clean ball jar (mason) and pop them in the fridge. It's a great little way to doctor up olives that are not the greatest.

Opps!! Still learing! Maybe it was the Achaari aloo matar I was refering to

So high starch content is the key for achaari masala. I wonder how plantians would work. Also, I can't think of the root used in many latino dishes that has an enormous starch content

Suvir, Although I can't keep up with all your writings I must say Education is the truest teacher of humility. I sence you have mastered that nuiance. I think after reading this Indian board it says more about someones nature to share more than ones actual embodyment of knowelage,but to possess both is a gift. Many thanks Suvir for your teachings

I am speechless!!!

Not at all Suvir, The only stupid question is the one not asked. That is why I asked about Indian street food because I am a novice when it comes to the cultural and physical meanings in regards to India. I believe givin ingredients and some direction I could with confidence prepare many, many foods of India,but that does not afford me the right to comment beyond my understanding

Can you define what "street food" is to someone who is trying to learn? Thanks

I was thinking of aloo koda, which in my readings refered to pumpkins blended with potatoes. I was thinking that adding pumpkin would offer an interesting color and texture kind of as mango does for aloo bhaji

Some lightly grilled foccaccio with your raw tomato sauce and Buffalo mozz and a bit of tapinade baked for a couple of minutes just to take the chill off would be nice with a light Dolcetta

Yes you can heat evoo in the nuker, however be sure to use a container that does not heat up to much (so you can retrieve it saftly)

Survir, In the fall can you add pumpkin to the Aloo?