torakris

I have never really though of Indian as a very "herby" cuisine, because of no access to curry leaves and methi, I have only used cilantro. I am very curious to hear about others................

Thursday dinner: chicken breasts marinated with basalmic vinegar, dijon, EVOO griddle pan grilled, served with caponata (eggplant, peppers, onion, tomato, caper, green olives, red wine vinegar) sightly adapted from Jack Bishop's Italian Vegetarian potato salad with cucumbers, red onion, black olives and LOTS of dill ---I love dill! Japanese rice --for those who wanted it

In one week how often do you eat out and how often do you eat in for dinner? Just curious................

word for 6/6: 風 fuu (foo) the other reading for this kanji is kaze or wind, this particular kanji has about 100 different meaning depending on what the second character is. It can be used in various words describing climate and nature, as well as bathtub, endemic disease, a wrapping cloth, ballons, rumors, satire, and disreputable businesses. When discussing food it is used quite a bit, usually follwing another word and then it means style or like, for example: 和風 wafu -- Japanese style 洋風 yofu -- Western style スペイン風 --Spanish style タイ風 Thai style These can describe both the traditional foods from the country or be used in descriptions of food that is similar to the style of cooking from that country but adapted to use local ingredients or to appeal to local palates. So for example paella may be referred to as just paella (using the Spanish name) or it might be called something like spain-fu gohan (Spanish style rice). Or you might see something describd as Thai-fu becasue it contains chillies and lime juice though it is not of Thai origin, so is this case it is more Thai like. It can also be used to descibe something that is being prepard in a style that is not typical of it, for example you will often see things listed as sashimi-fu that are not raw fish. A recent cookbook purchase has a sashimi-fu eggplant dish, I have also seen sashimi-fu nagaimo (potain potato), sashimi-fu tomato salad, etc.

I think that is why I never noticed it either. Money has been really tight so I avoid the tempation of going to the bookstores, rather I end up picking up the cheapo cooking mag from the supermarket and get it home only to be very disappointed. I find Tanto to be decent, but am falling out of love with Kyo no Ryori. One of my other favorite cooking mag/book is called ƒJƒ“ƒ^ƒ“‰Æ‚²‚Í‚ñ@(kantan uchi gohan) by Gakken Hit Mook, they are on Vol.4 and come out with each season. It is a collection of big names: Kentaro Yamamoto Reiko Kobayashi Kasuyo Maron Shioda Noa Fujino Makiko (I would buy this just for her desserts, I love this woman!) This is all food nothing else! all for 680 yen!

not in the July issue. I just ordered all of the back issues (7 of them) today, so I will check.

One of my kids' favorite curries is an egg and potato tomato based curry. The recipe is from Madhur Jaffrey, not sure of the Indian name though.

They are quite new to this country and normally only available at "International" supermarkets, they have both flour and corn as well as El Paso brand everything (taco kits, salsa, chiles, etc) I make flour tortillas and roll it with a roll pin.

This is the best food magazine to hit Japan: http://www.elle-a-table.jp/atable/mag/08/

Kris: Thank You, I am so glad you made Saag Paneer and enjoyed it. Did it look the same way the picture looked? I am just curious. What kind of bread you made and how was it? Please do not hesitate to ask for more info. Always happy to share. It was similar to the picture yes, except I had more paneer, I made more then I needed but decide just to use all of it. I also didn't chop the spinach as finely as I should have, so it didn't "sauce" as well as it should have, good lesson learned: don't always take the easy way out! I didn't add the cream, so it was a little darker in color. Wish I had a camera, it was gorgeous though! I ended up making naan, as I was out of whole wheat flour! more talk of that on the Indian bread thread.............

probaby in tortillas! You mean, your corner store doesn't sell tortillas??? Shocking! Actually the store just a bit aways from me sells a pack of (6 inch ones!) for something like $2.50, I can travel a little farther and get a pack of 10 (6 inchers) for $4.50. It is a heck of a lot cheaper to make them and they taste soooo much better.

When I was making my naan, I sort of forgot about the very last one and left in in the oven for about twice the time of the others, it came out a nice brown and was quite crispy. It wasn't really soft like the other naan, but it was actually quite enjoyable, my husband really liked it. I wonder if the addition of egg is the reason I liked this one so much, I was never happy with them before and had never added egg. There is a restaurant i went to in Cleveland that had a choice of like 4 or 5 different naans to choose from, I remember trying an onion and a nigella one. These are on my list of to make next!

probaby in tortillas!

I was going to say with your mouth, but decided against it. I like slowly better anyway! no help sorry!

If you are cooking for a crowd, try this from Epicurious grilled salmon with ponzu sauce: http://www.epicurious.com/run/recipe/view?...rd=salmon+ponzu I do it for large parties with a whole side of salmon, absolutely wonderful!

Mark Bittman has some cracker recipes in HTCE. I ate so many saltines during my 3 bouts of morning sickness, I can't look at them any more. Occasionally I have craving for ritz crackers (and cheap cheddar cheese!), but normally I forgo the cracker and just eat the cheese.

Weds dinner: When i planned my meals for the week (on Sunday), Weds was supposed to be very hot and very sunny, it ended up being very cold and very rainy, but I still made: gazpacho with tomatoes, cucumbers, red and yellow peppers, red onions and sherry and basalmic vinegars couscous salad with grilled vegetables (asparagus, red and yellow peppers, scallions, sugar snap peas) and lots of herbs (mint and basil) dessert: oreo cookies

sometimes you wills ee it spelled with a k as kochujang that how I spell it!

I love fresh sardines, rubbed with EVOO, salted and then eaten with a squezze of lemon. Or else I grill whole fish stuffing them with herbs and then repeating above. Swordfish make great kebabs seasoned with anything from Mexican to Indian to Thai flavors.

The first Dean and Deluca store opened in the Marunouchi (Tokyo station) area of Tokyo on June 3, 2003. I am having a hard time finding out anything (in English or Japananese) about it but apparently there is a deli, bakery, espresso bar and restaurant. Guess I will just have to make a trip there to find out more!

word for 6/5: today we are going to play with the Chinese character mori (盛from yesterdays moriawase) a bit, mori has many many meanings but here are some pertaining to food and menus in particular. 大盛り oomori (ooh-moe-ree) a larger then normal serving, this appears on menus indicating that the serving size is larger then average. The first character means large. In restaurants it is not uncommon to hear men asking for their side of rice to be made oomori. 山盛り yamamori (yah-mah-moe-ree) this is more a description of the dish, the first character yama meaning mountain it refers to the shape of the food on the dish. Usually piled up into a mountain shape. The character actually comes from the verb moru, which means to heap or pile up. This character is actually made up of 2 characters, one on the top and one on the bottom. 皿 this bottom character is pronounced sara and means dish or plate 成す　成る　these verbs are nasu and naru and mean to complete, to achieve, to take form, etc

then there was this thread from the Chinese Forum: http://forums.egullet.org/index.php?act=ST...T&f=71&t=18720&

crunchy peanut butter and raspberry jam on white bread and water

Yes, yes, yes! I can chomp my way through an entire bag in no time flat . . . They're great. I sometimes mix them into cooked gohan. ?????

you mean yours are still asleep at 5:00am? why can't I get my 3 little ones to sleep past 5:30?!