Jinmyo

Well, there's bacon...

Bux, pie is not Croque Monsieur but Croque Monsieur is pie.

Suvir, this is very interesting. I have never had any other mushroom than Paris/white button mushrooms in Indian cuisine. But surely there must be very many varities that grow. How many are used and in what ways? Anything you know or discover would make a wonderful thread. I know that mushrooms are traditonally considered to be unclean in Indian culture because they are associated with the dead and are "tamasic". Just as garlic/leeks/onions can be considered as giving rise to lust in several Indian religious contexts and are "rajasic". Mushrooms and the lily family such as shallots are among my favourite foods. Anything that occurs to you or anyone would be of interest. My thanks.

Priscilla, hate you over cheese? I think not. Anyway, Emmenthal is fabulous. But then it's not a Croque Monsieur. Which is fine. Most things aren't.

Simon, thank you for writing. Thank you very much. I hope to see many more posts by you.

You did indeed, as above. But to reiterate: The "cheese" in a Croque Monsieur is gruyere. Othyerwise, it's a grilled cheese sandwich, with or without ham.

Safe flight over the water, Wilfrid.

Further, Adam, if it's not gruyere it's not a Croque Monsieur. Bechamel is optional. Mornay? Hmmm... But the bread must first be cooked in a pan on one side then that side layered with gruyere and ham (and perhaps bechamel). The sandwich is returned to the pan and put under a salamander or in the oven, the pan cooking one side, the salamander the other. I do grilled cheese sandwiches in this way as well.

Adam, I like MSG too! Mmmumami!

Probably still uncommon for most people. Or at least most people's parents.

In the U.S. though, lamb was regarded as more exotic than in most parts of the world. Sunday roast would rarely have been a lamb joint. Let alone mutton.

Ah, now I see.

Malawry, as part of your experimenting with meat you could try making a Texas chili. Which requires no beans. I repeat no beans. You can use any meats or combination thereof. But most "Texan" would be beef. Chopping up a chuck roast would be good, or a few chuck steaks. Simmer, simmer, simmer. Skim, skim, skim. Not to be too preachy but: I think randomness is not the same as creativity. There must be a very clear perception of each spice or herb and every ingredient and their interactions before following through on an idea that comes up while cooking. I will often (almost always) change the course of a meal when something occurs as I'm making one dish. Buit that has to then include adjusting every other dish for the meal as a whole to work. Everything must work and work together. It must always be perfect. And since it can't be, what is noticed about lacks and gaps :wow: leads the way to closing that gap.

Great summary. I love dosas but often see them made so that they are as big as the length of my arm. I'd rather something about the size of the palm of my hand.

Ah, I understand now, Suvir. Naturally, having just returned from India such acronyms would seem perfectly fluid. Thank you.

Mebbe the mam got ngoced about a bit by too heavy a hand. Oversalting will level out flavours instead of lifting them. Yes, your tastebuds are caput. Tomatoes can work wonders. Everything is going to hell because we're all doomed, doomed, doomed. :wow: By the way, do you drink while cooking? A glass of wine or cup of sake can be okay. But a bit of Scotch would definitely throw off your game.

Helena, I used dry porcini, whizzed them in a spice grinder, soaked them in melted butter, strained the particles out before making the bechamel. I make croutons from torn bread, toasted in the oven with olive oil and basic seasonings. For this, I smashed them up before sprinkling them (heavily) on the casserole. Adam. Oh yoy! edit: Oh, helena, I forgot. Thank you.

Suvir, what's UP style. Kinda perky?

Welcome back, Suvir. So, tell us. What did you eat?

I certainly think so. One question though, Adam. Did you use a mortar or a food processor? I find that a processor can heat up the volatile oils and smush them together so that when the curry heats the pan it's already a bit stale.

Mac N Cheese. (Baked ziti with a porcini bechamel, grated parmesan, chevre, croutons, crushed fennel seeds and fennel fronds.) With hot dogs. (Hot Italian liver sausages with fried onions.) edit: Oops. Almost forgot about the catsup. (Blackened tomatoes pulped, mixed with roasted ancho, buzzed with handblender.)

Exactly the same.

Nice to see this thread back up. anil, I am sure that many young Japanese might like lotsa wasabi. Like they like hot dogs. But the old folk like the taste of the fish, rice, and the subtleties therein. And surely most people would or else not be interested in what they were tasting. Otherwise, it's like salting your meal before tasting it.

I do tend to dismiss late Billie and prefer her very early work with Teddy Wilson, in fact. But there are moments in the midst of her impressions of herself. I'll try to check out the last recordings again. Early Ellington is...um... Great to play at dinner parties! Now we're back on track to the topic. [Whew.]

Black and Tan or the less "orchestral" Ellington. Or the 1960s Ellington. I remember an insight on Ellington's symphonic efforts, that like Delius, he was best at small sketches. I think that's so. This is all irrelevant to the topic of the thread of course. Sorry, don't mind me. Sorry. Xcuse me. Sorry.