wingding

Yes,of course all the pusuit of ideas has to exist,but remember I come from the blunt and curmudgeon-like school of expression.Whether it was the endless art world arguments about Jeff Koons [for example],or going on endlessly about foamy foods...well,what IS it exactly that everyone is getting all excited about?I've worked as a professional cook and as a professional designer,and in both cases my main goal was to give people pleasure-plain and simple,that's where I come from.

I feel the same way about conceptual food and conceptual art;good that it exists,but most of it will be forgotten in the long run.There have been a few brilliant ideas,and loads of self indulgent poop...and I've fallen for some of the poop myself,and felt foolish a few years later.

I've been there and had the masala dosa a few times-I had little desire to have any of the fusiony dosas.The dosa was ok,but the chutneys were boring-I wouldn't go back;not good enough,and the seating is very uncomfortable.

Southern Indian codfish stew-stocked up on curry leaves and coconut milk,codfish at Union Square market yesterday.Saute shallots,ginger,garlic,put on the coconut milk spices and curry leaf.Pop some mustard seeds,chiles,and more curry leaf in hot oil,and add to the stew.Serve along with long beans and rice.Good to go....

Bux;In reading articles and interviews with Gabrielle Hamilton,she does come across kinda blunt and curmudgeon-like.[i have a place in my heart for blunt and curmudgeonlike]Talented chefs are not always served well by lots of media attention-like all humans,some are gracious and articulate,,some have axes to grind,some have incredible knowledge of food and its' place in history,and some are really stupid,and can barely spell.People have a lot of illusions about the goings on in restaurant kitchens,and many of Hamiltons' remarks rang pretty true for me...

I know that the food at Prune has been hit or miss,but our last meal there was wonderful ,and a completely enjoyable experience.I like the kind of no nonsense,simple point of view of the chef,and her food I'm happier eating this kind of food downtown rather then fancy places uptown,where the food is often just as hit or miss,and I'm spending way more money;that's just me....Prune isn't Daniel,nor would I compare the two..a little anti-elitism is refreshing sometimes.

For interesting food,not already mentioned,I'd recommend Annisa for good Asian French food in a lovely,intimate room.The food at Prune can be really good-go early before it gets crowded.For a New York scene,go to Florent late at night-you will get an eyeful,and the food is ok.

Are you kidding?Look at this package...pull this out of your pocky,and it's bound to impress....

The mangoes imported to New York City have gone way downhill over the past few years.I used to be able to get great mangoes in Chinatown,but no more.They are being picked before they are ripe,and are available all year round,but mostly are worthless....one of my favorite fruits too;there's nothing like a juicy mango that gets all over your arms and face when you eat it.

Steve Klc;I recently got an Englsh version [used]of the Michel Bras dessert notebook from Amazon-I haven't studied the recipes closely,but it's a nice book.Way better is,' Essential Cuisine', sold at JB Prince in English,and so far ,it's a knock out-I just picked it up today.A very inspiring book...

Yes please!too....I've already seen [and love] the exhibit,but it would be a privilege to go through the show with you,if possible.

Besides white,or creamy white,I'd give my vote to green-the green glaze used in a lot of mid century American pottery is very appealing to me.It offsets the colors of most food nicely as well.I have some green dishware from the 1940s-50s,and collect green pottery,so I'm biased.

A very small food moment,in my all time favorite film,'La Strada',is when Zampano[Anthony Quinn] and a peasant woman are standing up and scarfing down bowls of rigatoni at a wedding that they are both working at.She's bragging about how she can work like a horse,and they seduce each other in a rough,gruff kind of way...

I find that food steamed in banana leaves has a very slight"green' flavor,but it's use is more a practical issue.They are available,durable,and biodegradable!In southern India,our food was sometimes served on banana leaves-when you're finished,you can wrap the whole thing up,and throw it away.

Kaluystans',on Lex. and 28th,makes their own 'labny',lebanese yogurt,and it is really thick,rich and delicious.There are a few Greek and Lebanese companies that also make good yogurt.It's usually sold inGreek or Middle eastern groceries.

Steve:I worked for Bill Yosses at Bouley Bakery in 1998,and while I was there,there weren't any ravioli for dessert.The desserts,at that point,were pretty simple....

Another thumbs up for Annisa.Dinner last night was lovely-the room is quiet and cozy,and the service was on point.Highlights of the tasting menu were the fois gras soup dumpling,sable and fried tofu in a miso/bonito broth with a little flying fish roe for crunch,some delicious,rare rounds of lamb wrapped in spinach,and the lobster/sweetbread/veal dish.This restaurant is one of the fewer and fewer chef/manger owned places in the city,and I got the feeling that they are really trying to give diners a unique experience.I like to support businesses like this,and will return...

Restaurants are staffed by humans,who make mistakes just like humans in other professions.However,the price seems to be getting higher and higher,and it's hard to be forgiving,when you're spending $30 and upwards,for mediocrity ,and worse.I too will agree that my forgiveness diminishes as the price goes up.

I ate at the B&H quite often in the 1970s',and took photographs of the countermen;Gus,Dave,and Leo,whose chopped herring was the best!I've gone back periodically,but the food has been white-breaded down,or my tastes have changed.The soups are all sweet and bland,and I guess the recipes have been watered down over time..

My nightmare is being with a person who treats waiters,and other restaurant workers,like a subhuman breed,or talks about them when they are in earshot.It places them in a difficult position;if they answer back,they can lose their job.When you hear stories from waiters,about how some people talk to them,it's a wonder that more fistfights aren't breaking out in restaurants all over town.

Blueberries are way out of season,so it's not the time to find an ideal pie.Anything that you buy right now will most likely be made from frozen or preerved berries.I think that the best blueberry pies are made with a combination of cooked and raw berries-two very different flavors and textures.No local berries till July!

It's impossible to compare techniques used in India with those in Europe.Ovens,cooking utensils,fuel sources,refrigeration-are all different,at least until recently...Some asides;I've made kulfi with whole milk from Ronnybrook,and it makes a big difference-the flavor is wonderful.Steve,have you ever tried govindobog[small grain basmati]for rice pudding?It still won't have the creaminess of arborio,but has a nice flavor.

The yellow/orange color could be saffron.The kheer at Bukhara,in New Dehli was memorable-very cold and creamy,probably made with reduced milk.I've also had really good chickpea barfi at Thali,in N.Y.-what made it good was the toasty flavor.I 'd also like to know more about home cooked Indian desserts...

You want amino acids?check out 'On Food and Cooking',by Harold Mcgee,and 'Cookwise',by Shirley Corrihers.

Suvir;thank you for the information on the thought that went into the food at Bukhara.I had a meal there a few years ago,and it blew me away.It was another moment in my dining experience where I ate and enjoyed things that were really simple,but wonderfully prepared-the tandori baked pomfret was a knockout.I regret not having enough time to eat at Dumphakt in the same hotel-I had picked up a book about the food of Lucknow in a train station,and found it to be fascinating...