CathyL

Because the crunchy bones and blood and guts would be awesome, dude. Helena, if you want a break from cooking lots and lots one muggy night, buy an armload of hefty baguettes and several pounds of cold cuts, cheese, sliced onion, lettuce, tomato, condiments etc. and let them make their own hoagies/subs/grinders.

This chutney is sublime. It would be even if making it hadn't been such a pleasure. An adventure too, since this was my first attempt at canning anything. The preparations were part of the fun. At Suvir’s recommendation, I went to Foods of India for the spices I didn’t have on hand; then to Zabar’s for 1/2 pint canning jars. I also picked up a canning kit with a wide-mouthed funnel, a jar lifter and a few other toys I didn’t get to use this time. The mise en place was also a joy. The spices are so beautiful! I’ve tasted fenugreek and curry leaves but never cooked with them; the aroma after the leaves hit the hot oil is one of the best kitchen smells ever. I was conservative with the cayenne, and needn’t have been; with 1 Tbs the chutney has a warm glow but I'd like more heat. I’ll also cook it less next time: due to various distractions, I let the chutney simmer for 2.5 hours, and think I prefer how it tasted at just 2 hours - all the spices came together, but you could tell each was there. Longer-cooked, the flavor is roastier and more intense. Actually, I like both. And my kitchen smelled incredible throughout. Shortly before the moment of truth, I realized that the turkey roaster I planned to use for processing wasn’t deep enough. So I improvised with 2 big stockpots, bumbling through the choreography of sterilizing, lifting, filling, lidding, etc. By the end I was pretty efficient, and I found the whole process enormously satisfying. I checked numerous sources for canning instructions. They were all different, no surprise. Sterilize the jars, says one expert. Don’t bother if the filled jars will be processed for more than 10 minutes, says another. Leave them in the water to cool. Remove them immediately and let them cool on a board or towel. Etc. I doubtless overcompensated, sterilizing everything for 10 minutes and then processing for 20. After I took the jars out of their water bath, each one went ‘pop’ as the vacuum seal happened. So I don’t think I’ll make anyone sick. This morning I spread some chutney on a warm pita for breakfast. It’s outstanding, and very beautiful with its black mustard seeds suspended in burnished red. Now all I have to do is decide who’s been good enough to deserve a jar of this marvel – and plan my next canning adventure. Many, many thanks to Suvir for posting his gorgeous recipe, encouraging me to try it, and holding my hand throughout. Edit: I started with eight pounds of ripe red beefsteaks, and ended up with eight half-pint jars. Do try this! It's very easy to make, and utterly absolutely delicious.

Beachfan, many thanks for the excellent report! I'm hoping to go there in October. Larry Stone consulted on the wine list.

Bouland, thanks for your post. You mention several cookbooks I wasn't aware of, which I will track down forthwith. Please tell us about the French language ones you recommend. I have a Petit Larousse around here somewhere...

How could I not have mentioned Richard Olney?? 'Simple French Food' and 'The French Menu Cookbook' are treasures. So is 'Lulu's Provencal Table.' Ali-Bab's 'Encyclopedia of Practical Gastronomy' is another wonderful resource. Yes, FM, tell us more about what you're after. Recipes? Technique? Classics? New ideas?

********************** [Translation: There are no appropriate smilies, and I'm speechless. Off to buy canning jars. Thanks, Suvir!]

'Mastering the Art of French Cooking," Vols. I and II, by Julia, Simone Beck and Louisette Bertholle (Vol. I only). It may be dated in some respects - e.g., pre-food processor - but it's still an extraordinarily thorough grounding in classical French cuisine. This is not to slight Jacques Pepin's "La Technique" and "La Methode," which are also must-haves.

Suvir, your tomato chutney looks amazing. I'm not a canner but that recipe might turn me into one. How do you use it? Regarding tomato desserts, Jean-Georges' book 'Simple to Spectacular' has a recipe for roasted tomatoes stuffed with currants, orange zest, pistachios, brown sugar and ginger.

Well said, Basildog. Customers are not always right: some get drunk and disorderly, some make ridiculous/unreasonable demands, some invent food poisoning in hopes of a few free meals (though I've always wondered why they want to come back if they claim they were poisoned). Drrevenue definitely deserves an apology. But I don't believe a customer's bad behavior should be overlooked simply because he/she is buying.

Exactly. Bad enough to get this from family or friends, but total strangers! I came up with that reply when a cab driver told me it was my duty as a Jewish woman to reproduce. No tip for him. Raw yellow tomatoes taste flat unless they're dressed with a fairly sharp vinaigrette. I've been served thm as a granita garnishing a cold (red) tomato soup - very nice.

I used to field that one by saying: "Not that it's any of your business, but I'm unable to have kids, my husband refuses to adopt, and I'm devastated." All fiction. Once I did this to my sleazeball ex-brother-in-law. Hee hee. At least the just-like-a-restaurant comments are well-meaning. And flattering. The one I hate is "So, your mother tells me you're a gourmet cook."

Uh, no, Soba, I think I am. Liza, my favorite cartoon in the food issue was the waiter saying, "Be careful, these plates are extremely dirty."

Hmmm...food fights remind me of 'Animal House.' Besides, no one here is as potentially satisfying a pie target as Bill Gates.

You might want to read through a recent thread about Nobu here. For a first visit, I recommend omakase. It will give you a good sense of the restaurant's range and signature dishes. Let your server know how much you want to spend per person (omakase starts at $85), and mention any special requests (e.g., specific dishes) or dislikes.

Bushey, don't wait until you visit Japan to try uni! I loved it at first bite, but a lot of my acquaintances think it's horrid. Uni seems to draw the same polarized reaction as cilantro: you either adore it or hate it. The best non-sushi rendition I ever tasted was years ago at Le Bernardin: urchins served in the shell, with a silky buttery sauce enriched with more urchins. Heavenly.

But you were so polite about it! No muttering about damn ignorant Yankees, no threats to string the offenders up and gut 'em with a hog knife... Is that the John Edge thingy you're going to in October?

Romesco!

What Steve said about Schlesinger/Willoughby. Their other 2 books, "License to Grill" and "Let the Flames Begin," are also good. If you want to try your hand at low-and-slow, the Jamisons' "Smoke & Spice" is a classic.

Jinmyo, your dinner posts are poetry. 'Flakes' suggest the salmon was hot- rather than cold-smoked. Do you smoke it yourself? The eggs sound like a lovely mix of flavors, textures and colors. [Why do I say 'sound' rather than 'look'??]

Another terrific menu. You're gonna spoil us, Nick. I'm also interested in more details about the foie gras app. Is there much heat in the sauce? Please tell us about the three sauces for the crab cocktail too. Fat Guy, Alton Brown did a shrimp cocktail in which the shrimp were brined and broiled. I tried it and liked the texture very much - a little bite but not rubbery. Recipe here.

Suvir, poor thing, that's awful. My husband has an excellent chiropractor near Washington Square - if you think that might help, let me know and I'll PM you his number.

Suvir, riper is better - they'll have more flavor after freezing. I don't know about the Ben & Jerry's version, but the homemade ones are very nice indeed.

How do you make the frozen low fat snack? Do you puree them? mash them? add anything at all? Peel them, wrap in plastic and freeze. They're delicious as is, even better if you dip them in melted chocolate and chopped nuts before freezing.

The only Hershey worth the calories. Well, other than the Golden Almond bar.

What kind of candy and cookies?? Jeez, be specific. Did you get made up?