Brad S

Would Moong Dal or Dal Curry be considered "Street food"

I would go light on the sage as it's natural oils will dominate the tenderness of the other herbs. When I said heat the oil, I meant you can do this ahead of time and let it cool and then add it to your raw tomato sauce, then boil your pasta, drain and add it in a large pretty bowl and toss and re-season if need be

As for your raw garlic. You can heat a tablespoon or so of evoo till 180 degree's and pour it hot over your minced or slivered garlic. This will take a bit of the rawness out and leave it a little sweet. Mint and tomatoes are wonderful together, a few chic peas tossed in will also go well with mint and tomato

The only thing I would add to what Steve P said was to mill some fresh milled black pepper to your tomatoes. Also adding the salt (as well as the basil) is important to add just before service as the salt will leach out the moisture as Steve said and the basil will bruise if added to early.

I see the term "Home made" many times on menus I understand your point, But soon we'll see "Home made Cioppinno" on menus. Then we run into the conflict of a different term "House" cured olives as an example. "house" smoked salmon. When a pastry chef offers a seasonal souffle should he/she call it home made? I don't think so. Short moral to this is know where you dine and don't get so enamered with the menu copy.

For me specials have always been a way to highlight the seasons finest produce or seafoods that are running. When I develope a special I do it with the intention of really showing off what nature has to offer. Leftovers go to my staff meals in which I feed 120 a day. And thier is no such thing as "home made" in a restaurant. it should simply be credited as "A scratch item"

Nick, Thanks for sharing your details of menu develpment with us.

ngatti, A couple questions. What are the seasonal wild shrooms you are using in your risotto?and is it made with veggie stock? Your Foie Gras App is intersting,chilis,coconuts,panko,shrimp! tell us how these textures and flavores play off one anothe,and what would you recommend drinking with it (wine I mean). How do you come up with your combos? French/English and Asian all together.. Thanks

How does the religious sect of Jain compare in regards to food and the way food is precieved to buddist and Hindus? Does agriculture enter the lives of the Jains? If so how?

I simply peel back the skin and eat them raw. Lychee's are also great mixed with pineapples,bananas,mangos as well as other fruits. Don't eat the pit however.

You've never been in a concert or the theatre or a movie when people forgot to turn their cellphones off? Lucky you. I've seen them even answer the phones and talk. Yeap!! Never had that problem.

CNN just finished a segment on Crossfire about banning cell phones in public entertaining venues. Dosen't common sense mean more than actually making a law. I have never been at a broadway show or concert where peoples cell phones were ringing. What's next? You fine me for coughing in a restaurant while your tasting your wine?

Celery-leek...celery-potato.......celery-cabbage soups. Make and freeze. Celery salad with smoked salmon. Celery and radish salad. Capanata. Celery juice. Celery tonic

I totally agree with you Wilfrid. I've seen the food network really fall in regards to it's aim to pro's or high end foodies. What do they say "sex sells" I see the channel trying to be sexy and to cute and because of this I rarely watch it anymore. Being a Chef, I would like to see Pro's teaching techniques, seasonal cooking and menu planning,more shows that lean to the pastry chefs and bakers. The FN has it's place,but I would rather watch rosengartin in discussions with Immer about how to match food with wine (or other beverges) I would really need to think a bit more about what I would like to see in regards to the world of food and beverege. Also I see some "so called" culinarians on that show that are an embaressment to my proffesion

Remove the meat that you say was left behind (for your chowder) Using a clever brake down the shells a bit. Sweat a white miro poix in evoo and remove, roast the lobster shells in the oven at 350f in the same pain for 30 minutes,add a couple tablespoons tomato paste and roast 5 minuts more. Add this along with the miro poix to a sauce pan,deglaze the roasting pan white a dry white wine and reduce to sec and add it to the sauce pan.Add a bouget garni and cover with cold water. Bring to a boil and then simmer 30 minuts. Strain out the boullion and proccess the solids in a food processor,add back to the stock,add a bit of tarragon and pernod and a little more water and a pinch of salt. slowly simmer for 45 minutes half on the fire as to develope the skum to one side and skim and discard. Strain through a fine china cap,let the soilids sit in the china cap for an hour to get as much extraction as possible. This is the basic technique for fond du homard (lobster stock)

Suvir, Thank you for your lesson on Ayurveda.

Facinating article, Thanks for the link. Much has to do with one's spirituality it seems as well.

Thank you very much Suvir. So in essence, it's a pratice of body,mind and soul working in tandom for inner health,and the acute understanding of our bodies make up and how to elevate one's health.

FG, Have you decided/prepared your kebobs ? I have a couple ideas if you'd like

Suvir, I would love to learn more about ayurveda.Is it a ingredient?or a technique? I thought it hade something to do with health? TIA

I would still steam them instead of boiling them as you don't want to submerge the lobsters in water. You may need upto 35 minutes to finish them off,in your water why not slice a few lemon and add some peppercorns,bay leaf and onions.This will add a nice little perfume to your court bouillion. I always take a wooden skwerer and run it from the tail (underside) to the cavity because when the lobster cooks it keeps the tail meat straight for a nice presentation

Carni Asada with tomatillo/lime salsa

Yes, I was lucky to taste Miners lettuce while taking some courses at Greystone in Napa. Me and some other chefs went on a tour of a number of organic farms in Northern Cali,Headesburg (sp?) We went to one place high up in the pines and redwood forest were this guy (big,burley and holding a cat) showed us around his place. It was beyond organic (if there is such a thing) where evrything seemed to seed itself from the natural envirement in which they excisted. True watercress from the banks of his streams and miners lettuce that seeded itself all over the basin of his lower grounds. It was a very unique lettuce,kind of like a thin pea shoot/tendril with a round flat leaf intermingled with the stem. Earthy and sweet. I don't think Miners lettuce can be farmed? or not yet anyway.

For me less is best. Toby,thanks for the info. Also if you have time check out this site. http://tomatofest.com/

Nice Story FG. Many more to come.