polly

I just had a look at the recipe and i'm thinking, just as a possibility, maybe the coconut liquid needs to be reduced a bit in the simmering. That way the fat in the liquid and the acid could emulsify quite well. OR, try using coconut cream instead of coconut milk so there is extra fat present to be emulsified.

I really like Paula Wolfert's 'Cooking of south western France'. Thats not the exact title. It's got some beautiful recipes.

Don't know if you're missing anything awbrig. I love hot English. Any brand is ok. On thin slices of roast beef or a spicy Bratwurst...

Aloo Baingan is what I was thinking of, thank you. The eggplant had been fried and the potatoes probably steamed beforehand b/c they were soft-ish. Do you perhaps have a recipe for it?

One of my favourite dishes is a sautee of potato and eggplant with julienned ginger and fresh coriander. Can't for the life of me remember the name though. Anyone got any ideas?

Is there a reason for this, Suvir?

This is very interesting Suvir, thanks for the information. I distantly remember being taught that Jains would only eat foods that had already dropped from the tree ( I suppose to avoid harming the tree by plucking things from it). Is this at all correct? Does anyone still live like this, or has it become too difficult?

Very nice word play Jinmyo.

If this example was correct, the employers would be tipping their staff for good service why? it's clearly stated here that it's "not much different". so yes, it *is* different. so if you want to make the argument that the difference is the that the customer gives the "bonus" instead of the employer, then it's a completely reasonable example. Yep, Fair enough. And seeing as I was being pedantic in the first place, I'd better go with your closer reading of the text.

If this example was correct, the employers would be tipping their staff for good service

It's really lovely with braised ham hock. Ditto everything jinmyo said, except that i've never used it in my salon

Oh how I wish Australia was a CRAZY socialist country. And how the waiters here wish they earned $20 dollars an hour. A few things in reply to besha's post: In Australia tipping is not set at 10%, it goes from 10% upwards. There is leeway in how much you decide to tip, depending on where you are and how good the service was. If Jason ( or any other waiter) ends up in a situation where they lose money by working, do you not think this is a crap situation? It shouldn't be up to the customers to make his wage, thats the employers job. I enjoy tipping someone who has made my evening extra enjoyable. I don't believe that earning really low wages and having to hustle all the tips you can get is really going to make someone serve me better. How are they going to feel about their jobs and themselves when they are paid shit and rent money relies on the whims of a customer? Yes it is very expensive to open and run a restaurant but that is actually no reason to pay someone badly. It's very expensive to run a hospital too... And finally, I am sorry you had bad service in Australia. It could be a difference in expectation ( I have found American service is often more kiss-arse than Australian), or maybe you had bad luck- bad service exists everywhere. I find your last point a bit odd though.

And you want that effect??

Food and eating are a joy to me and I like the idea of playing with one's food. I touch food when I cook and when I eat. I usually start off with cutlery, but if there are large peices of vegetable, bread, meat on bones or small crispy things involved, in go the fingers. What ever makes the meal more enjoyable...(and unlike John Whiting I don't have a beard, so plate licking is always a possibility )

Just as a side note, Robert Courtine (named by Paula Wolfert as a 'french food authority'), says that broad beans were in fact used in cassoulet before white beans were cultivated in France.

Recipe Please! It sounds amazing... My friend Kalil soaks his rice (basmati) in cold water for at least one hour but over night if possible. Drain the rice and fry it in butter with a sprinkle of saffron, some salt and some barberries. Cook as per absorbtion method, with a clean teatowel wrapped around the lid of the pan to absorb the condensation from the steam. Sorry about the lack of measurements, but this is just from watching Kalil cook dinner. He learnt from his mum, and doesn't seem to measure anything.

Well there you go; learn a new thing every day.. Is it actually called garum in Italy?

As far as I know, people don't make or use garum today. When ancient recipes are translated for today, Thai fish sauce is often suggested as a substitute for garum. From what I've read about it though, I imagine it to be even more pungent.

How lovely-barberries in rice pudding. I'm going to try that. We have a Kurdish friend staying with us at the moment and he puts barberries in saffron pilaf. Very pretty.

Pomegranite concentrate can easily ruin a dish when you are not used to it's strength. It does have a lovely fuity flavour but if you are after sour sour, then the amount of pomegranite you would have to use would probably add too much sweetness aswell. It's good drizzled over fetta cheese...or with vodka,tonic and mint leaves...or brushed over lamb chops that have been salt and peppered. (just don't put it on meat before roasting; it burns very quickly in the oven) I use amchoor, although I haven't had any in the cupboard for a while.

I think kids would like anything fried and crispy, so samosas, bajhi(sp?), pakoras etc could be good. Maybe mini masala dosa, a do it yourself bel puri table... my limited knowlege is betraying me now. Ooh, kulfi would be good.. JALEBIS how could a child not love curly, swirly batter in sugar syrup? So what did you really make?

I can't bake. I love to try, but I just don't have the knack for it. I think it's because i approach it in the same way I approach savoury cooking..who knows. If I'm ever going to stuff something up, it's the cake.

"If you enjoy reading restraint revues then mamster has found a booty of restraint revues for you to read. Not only are they there to read, but there are pictures too, to feast your eyes on. Take some time to peruse the environs of the site and we're sure to bet you'll be satisfied with a belly-load of steaming, plate smothering bits of writing about all the foods that you could ever want to eat. Speaking of eating, thats what we're here for and the food is here too. Once you enter the site, you never have to wait, but sometimes you have to wait a bit, but not long. The food is all different, which means that it is never the same on all the plates even if you all order different things at the same time." Sol Tucker is my new guru.

Well that is what I found bewildering; I suspected that the huge amount of colouring that you find in some Indian food wasn't the norm, but I have read many recipes from people who seem quite knowlegable that continue to include it. Do you think it's the case that people have become used to the use of colouring and now it gets added without a thought for it's purpose? Just a habit? I got thinkng about this rcently b/c I tried a new Indian place near my house, and there was so much colouring in all the food that drops of sauce stained the laminex on the kitchen bench! Even the mutter panir was pink!

ooh, and asparagus is good like this too.