Jinmyo

Regular oold brine, dear tommy. Although I often add peppercorns and mustard seeds or mustard powder.

Brine.

What is your favourite kind of eggs? Duck? Chicken? Quail? Goose? And your favourite way of preparing and serving them.

There's a nice article on the joys of coddled eggs in the NYT. Click here. While I often serve them poured into a cocktail glass as they suggest, I haven't tried their cooking method. But will, perhaps today.

Ha ha. Yes, I do.

Roasted with the filling. I really only stuff peppers after they're roasted if I will then toothpick them together again, batter, and deep fry them. Torn roasted peppers make Jacques Pepin cry. That's my code for a bad thing. As in: "Washing chicken makes Jacques Pepin cry." Or: "Holding the knife like that makes Jacques Pepin cry."

Agreed. There's a mellow fruitiness as well as a good acidic zip that common lemons just don't have. I still like lemons though.

Last minute use is essential otherwise the flavour evaporates with the steam. I use it (or porcini oil) on crappy button mushrooms, to finish wild mushroom soups and risottos, on crostini and flatbreads, mashers like Niall, egg dishes. And sometimes on top of savoury Pies, especially those with mushrooms but also steak and kidney. edit full disclosure: Bold on Pies.

No, I just cored them (with a dental tool, heh) and pushed the cheese in. Actually, my siouxie-sous cored most of them. They were very very big. I like the skin of peppers. I laced them with EVOO, roasted at 325, gave them a squeeze of lime juice and a twist of black pepper after setting the presentation (bed of cilantro on a square black platter). They were nicely hot but without seeds or spines, nothing markstevens would consider hot.

Do it for the good of all, Suvir.

I like salty lassis or aryan or even kefir with a bit of sparkling mineral water added.

I often use lime in various pestos and sauces. In Southeast Asian style soups. With shoyu and wasabi for some kinds of sashimi. In salad dressings. With fish or tofu ceviche. On fried haloom cheese. On the work station in the kitchen there is a bowl always filled with both lemons and limes.

Ziti with mint and garlic sauce with peas and pea greens; wild mushroom ragout (lobster, honey, morel, cremini) with red and green bell peppers, ancho, paprika, fenugreek leaves; roasted red and orange plum tomatoes with parmesan and caciocavallo cheeses, topped with rough bread crumbs; roasted jalapeno stuffed with parmesan and fruilano cheeses.

Yes, very interesting. I've seen his book around. Never read Toronto Life. Now I'll probably pick up both.

Just a two thumbs up for Mario. As I've mentioned elsewhere, that man revived tomato sauce as something work cooking for me.

Mesclun mix. Mix mix.

Basmati takes some time to age. How long? What exactly are the flavourings it is aged with?

Very nice. Lime is tremendous. What place does lime and other citrus have in Indian cuisine? Howrecent? How traditional? Perhaps a new thread?

Ah, very very nice idea. It would go very well with chicken thighs grilled with a cumin seed rub and naan grilled as well. A lime chutney would be nice as well, I think.

Suvir, note I am not trying to be cabrales but merely referencing some elements of her posting style 1) because it amuses me 2) because I hope it will amuse her when she sees the references and let her know once again how much her contributions are appreciated on eGullet and 3) because I thought it might be amusing to others in a slight way. So nothing needs to be done except what we need to do. The basmati I encounter is too old. Which is why I excepted fresh basmati brought by friends from India. The stuff in shops here is dried out and nasty. I've prepared it in many ways, including my 20 cup rice cooker but it's no better than the stuff at the steam tables in Indian restaurants here. Like perfumed candle shavings. Fresh basmati is moist and flavourful (although I prefer short-grained rice). However, it seems that simply calling rice basmati is a selling point here in Canada. I note however that much of what is sold as basmati in grocery store here is actually grown in Texas. So basmati is either a term for rice that ranges from excellent to worthless or should rightfully be used only to refer to the best. I find patna much more reliable, regardless of its provenance. "Asafoetida and turmeric are added" just before serving?

I use corn in American Southwestern style dishes with ancho and other such chiles. Corn reaches about my tolerance for sweetness and goes well with chiles. So of course it can have many applications with Indian chiles but I had never really thought about it. Suvir, what spices or seasonings (other than chiles) would you use with corn? How commonly is corn used in Indian cuisines?

Suvir, I get patna from the Indian shop around the corner (which I frequent rarely because the guy behind the counter is usually on the cell phone and ignores the people lined up at the cash. I think he's saying, "Guarav, there are many people here. They keep looking at me. Why do they not go away?" but I don't speak Hindi so can't be sure) or from another Indian shop in Ottawa's Chinatown (?). I find basmati waxy and stiff and the flavouring a bit...weird for rice. Note (in the style of cabrales) that I am not fond of jasmine rice either. I like rice as rice. Plain rice, especially gohan, is simply luscious and generous in its simplicity. Tahiree sounds nice although note (cabrales reference again, as I am missing her frequent posts) I am not fond of peas. Although I love pea greens. Nor cauliflower though I like it roasted with curry seasonings. Are papad papadum? I've never made them but only have taken them in (another cabrales reference) in restaurants or heated packaged ones a few times. Which whole spices are used in tahiree?

Khurchan sounds great. I love crispy rice and will often cook gohan (short-grained Japanese rice) at a low temperature for two hours or more to develop a lovely bottom crust that is wonderful with gomasio (sesame salt) and minced scallions and ginger. As for pilafs with Indian food, I find the other dishes so intense I prefer plain rice. Patna, not basmati unless it is from India and fresh. But since I'm not so into rolling rice balls to dip into the other dishes, I prefer naan or roti. In general. So I would make a pilaf to stand on its own.

I have nothing to add here except I think this is an interesting topic.

Steve, thanks for the links. Holly, thanks for the clarification. Having read more of Robin's stuff I have to say I've rather enjoyed them and have a much better sense of what she's doing. I like her. Too bad about her not liking blue cheeses though, poor dear. I wonder about roquefort butter or other cultured butters on rib-eye steak. As for sushi, Mark, yes it is subtle and while wasabi can give a good endorphin buzz, it too is traditionally used sparingly.