Vanessa

Akiko - long hollow stems with thinnish, pointy leaves at the end? Sold as Morning Glory in Thai shops? Also known as something like water convolvulus, or even water spinach I think? v

Way to go, Nick! v

am i the only one who uses the tip of the screw to rip the capsule off from the bottom? No! (i.e. Yes!) v

Thank you. But it is anyway, without putting it in the oven v

Ah right - I get it now! My rice cooking method is always to bring to the boil, turn the heat down to the lowest for 10 minutes, then switch off heat and leave with cover on for 10 minutes Pan lid on from beginning to end, although I know you can leave it off during the initial bringing to the boil period. It works for me and I don't have to think too much about it. But it does mean that I am particular about not adding too much water. I want the grains nice and dry and separate at the end. v

Prasad - could you please explain exactly what you mean by this sentence? Thanks v

I do find that Basmati rice requires more water than jasmine rice. However a 2:1 ratio of water:rice seems a bit much, certainly for my taste, especially if you are steeping it. How about 1.5:1? Closer to 2:1 only if you don't steep it. v

Sandra - if the Mexican had lived in France and studied French culture as hard and long as Diana Kennedy, then the answer would be yes. v

Thank you Sladeums for the confirmation. Joy - it was around 3 years ago I went, only for about 10 days, if that, based in Mexico City but with a couple of trips out for a day or two each time, including Oaxaca. Only enough to get the sense of a country that I would love to explore in more depth, a country with a marvellous sense of its own culture. The trouble is that as I get older, I feel more that I am only interested in travelling to countries where I know people. Unfortunately there are few Mexicans in the UK, and I don't know any. v

Joy - I think there is a more recent edition of Diana Kennedy's (can't remember the name - could it be something like Essentials of Mexican Cooking?) which combines 2, if not 3 of her major books. That would be killing 2 birds with one stone. I can't be precise because I only have the original books. I certainly think, for all her eccentricity, she is head and shoulders above any other author on Mexican food and culture and I'm sure she was a contributing factor in why I felt so comfortable when I got to Mexico in the end (albeit too briefly). v

Oh, and I also have a few going further back, to 19th & early 20th century colonial Indian type things. A particularly good author was Col. Kenney-Herbert aka Wyvern. Don't know if that kind of thing gets you going. v

I have the Harvey Day book, although I haven't glanced at it in years. I have a feeling I bought it new, some 20 odd years ago. Can't lay my hands on it right now and am more preoccupied with turning a mixture of garlic, shallots, lemon grass, blachan and candlenuts into a paste. But I certainly have a number of Indian cookbooks of that vintage or older on my shelves. Just grabbed one by E.P. Veeraswamy, presumably the guy who started the UK's first Indian restaurant in London. It is called 'Indian Cookery for use in all countries', originally published in 1936, my edition dated 1964. I'll post more anon when my hands are free. v

Eric - your posts are wonderful - please carry on! And I second your recommendation of A Carvalheira - a place that has got better in recent years in my view. Owned by a priest I believe. v

Presumably your answer was 'yes'. May you have a very happy future together. v

Thank you - that is a real motivation to help make a trip that should have been made long ago, especially as I have guaranteed free accommodation in Barcelona. v

What a strange coincidence: bought the James Villas book cheap by chance today, remembering there had been a thread on it some time. Come home, log on, and find that the old thread has just been resurrected. Having only read the first few pages on the bus on the way home, my first impressions are just: what a name-dropper, who hates purple potatoes for some strange reason, and doesn't believe in the seriousness of food. Will post anon when I've got through the book - he certainly has a pleasant style of writing. I do have a couple of his cookbooks that seem to be in homage to his mum and Southern cooking. This'll make me go back and look at them again. v

The last of some periodic Tunisian experiments: Fricassees. Deep-fried little breads split and filled with a tomato sauce (more a kind of tomato vinaigrette), slice of tomato, black & green olives, capers, quarter of hard-boiled egg (I like mine very under hard-boiled), bit of tuna (Spanish bonito del norte - not as good as I expected), splash of harissa diluted in water. OK, very messy to eat, kind of comfort food. But not particularly worth repeating. v

This happened to hit the spot tonight, from my usual bible by Paul Martin: Pet (why do cocktails have such stupid names) 1 1/2oz white rum 3/4oz dark rum 1/4 oz Cointreau 2 dashes grenadine 1/4 oz lemon juice Shake with ice & strain into martini glass v

Or have them visit you v

Carried over from Canada or acquired here? v

Anyone remember the Hamburger Products shop on Brewer St run by a couple of old ladies who sold rollmops, smoked salmon and such like? That was a piece of London's food history. v

The Tate. The old one, not the new one. Not that I've been there. v

Cooking at home recently has been mostly about reheating leftovers. But last night I made potato pancakes according to Laurie Colwin. Or, rather, according to Estelle Colwin Snellenberg, her mother. A culinary revelation. I have made plenty of grated potato-type pancakes, but never anything like these: 5 red potatoes put in a blender with an onion, an egg, heaped tablespoon of flour and tiny bit of dissolved baking powder, so that it made a batter. The result, fried in tablespoonfuls, was so light, I couldn't believe it, although my stomach was suffering after 18 of the things. If someone had placed these pancakes in front of me I would never have thought that they were made primarily of potatoes, and that there was a whole onion in there (OK, it was a mild one). Very nice on their own, with a little Maldon salt sprinkled on (there was no seasoning in the batter), and also with creme fraiche. I also used up the end of some coriander chutney from the Indian lady at Borough. A little too salty with the Maldon salt and sent the thing out of balance. One note - they take a surprising amount of time to fry - I guess due to high water content of batter (although it is not particularly liquid because of the potato starch). v

Poultry & Game. Good books. What happened to Ian McAndrew? Haven't heard of him for years. Anything by Alan Davidson on fish. v

If it's classics you're after then you need to own the Savoy Cocktail Book. Usually in print. v