Brad S

Those are wonderful recipes you shared. I am reading a recipe by jaffrey that I think I will try soon. Prawns/Shrimp cooked in the Maharashitian manner. After I prepare it I will offer her recipe

CC, the lentils in the mayo are intriguing. Do they get whizzed up to a puree or do you have some texture in it? Hi polly, They break down quite nice,however they do leave a bit of texture which is very nice.

So are you using a sweet rose? I assume so if this is where the sugar comes from.

Now that's intersting! What do you find so attractive pairing spuds and sparkling wine?

fat guy, are you making mashed potatoes or sparkling wine?

Many,many important lessons can be taught when tasting one's food layer upon layer of flavores develope as we capture the truth of one's kitchen. Like building a home,the foundation must be strong and sound before we can add weight to the structure,tasting as we go teaches us how all things come together on our palete. I am a good cook,yet we live in a world where mother nature dictates the consistecy (or lack there of) of what we use. I say taste as often as you can an learn from each stage you are at. not to taste and adjust (if you need to) is a way of fooling yourself into complacency

Suvir, I know very little about Indian cooking. as for my curry sauce I toast green cardomen,cumin,coriander,mustard seeds and turmeric let it cool and mix it with a bit of yogurt and coconut milk I then make a basic mayo in the blender with a bit of cooked lentils and add my spice mixture and drizzle in some oil

LOL......trying them all is the SPICE of life. Following the spice trail (or route) is a life time of discoveries. I will share sooner then later

I roll them in beson flour to hold everything together and fry them in vegetable oil at 375f for about 3 to 4 minutes

Unique to me? I doubt it, I am just awe struck by the history of food and such. We learned a bit about this in culinary school J&W 1978/1980 long time ago. I just enjoy trying to understand the evolution of the ingredients i'm blessed to use

Yes to your first question and yes I have made these many times

Suvir, sorry to not be specific. garum which was first prepared in corinth and delos is a fermented fish condiment

I agree,white mushrooms are a textual vehical for other more aromatic ingredients. baba stuffed white shrooms flash fried with a curry laden aioli come to mind

crush together some pepper,lovage,oregano,bay leaf,coriander,and onions,moisten with honey,wine,garum and a little oil,heat and thicken with wheat starch. This is one of over 400 recipes using 10 basic ingredients written by Apicius. The order of importance is as follows pepper,garum,olive oil,honey,lovage,vinegar,wine,cumin,rue and coriander.

omg,spices There is no doubt that cetian aromatic plants were used for cooking,while the use of others can be assumed from thier presence in ancient medicinal recipes,juniper,aniseed,coriander (loved by my ideal Apicius)cumin(Pliny writes of the difference between ethiipioan and theban) The site of ma'adi unearthed fennel and fenugreek,and poppy seeds as well. Pepper on the other hand was imported fron India from the first 2 centuries AD

I love these ideas, But I guess for lack of a better word I am a purest when it comes to shrooms. I try to prepare mushrooms in a way that truly bring out thier earthy aromas and deep natural nuiances. A morel or Chanterel or the rare fresh cepe in my mind needs little adornments and just subtle cooking technique without to much spice

This is all very interesting. these are the times when study of ethnic cuisine is so important. I hope your friends Simon have a life of love and peace (and excellent food)

I agree these wines represent a sound value for quality/price ratio. I like very much the wines of Fitou,Limoux as well as Corbieres and Minervois. I have some tasting notes tucked away somewhere in this messy desk of mine i'll try to find and share. Also the Roussillon and Provance offer some tasty treats that won't empty your wallet

Southern girl. What a great review. One of the dishes I prepard with Todd was a shaved asparagus sald with a lemon vinaigrette,fried capers and his brown butter hollandaise. It was excellent

Thank you very much Southern girl. I will look for that thread now.

Thanks for the post Beachfan. Great story,I found Todd to be one of the most down to earth people i've had the pleasure of meeting

I had the pleasure of studying with Todd Humphries while he was the Chef at Napa's Greystone restaurant (In the CIA) I recently read Todd was opening his own place (Martini something or other?) has anyone gone yet? I think Chef Humphries is a diamond in the rough. The first time I ate his food was when he was sous chef at Lespinasse under Gray Kunz,Then went west to take over Campton place from Ogdon.

To all, My apoligies..... I have perhaps over reacted and read between lines that were not drawn. Olivia,I am sorry to have offended you,as well as Suvir whom I respect greatly. I should have taken care of my baggage in private. B

My comment was not designed to say that butter and or cream (or any other fat for that matter)should not be used. I also was not asking if you prefere to use sweet or salted butter in ones cooking. I understand being a great pastry chef as a few of you are here on eGullet that fat is an indespecicible commodity to your foods. You work by formulas,and have little leeway to change it. Perhaps my posting my original question about the use of fat Etc should have been more specific to the % of people curious. The top chefs who use butter (as I do also) are aware of all the alternitives out there..I turn to butter for choice for so many things,but also enjoy the oppurtunity to spread my wings and indulge myself and my guests in different options

I don't think you really give a crap what chefs have to say on this site. It seems more about self gratification and reading your own posts. It is much easier to sit on your high horses and judge the work of others while you have little to no practical expereance. I have never seen a bunch of more self serving pshedeo ego driven people in my life.