patrickamory

I can't advise on technique but this sounds absolutely delicious. Please report on how it turns out. (Btw - thinking - would it be possible to do this in a pressure cooker?)

Hassouni - the pics show up now. That happens to me sometimes. Looks great. I love kuku!

Hassouni - no, my white Carolina rice, which we serve as accompaniment to our "American" dishes. The lemon squeeze habit came from a Greek friend in high school - his entire family always dressed their rice that way. The black pepper came later on my own. Now I can't imagine having plain medium grain rice without it! (Would never do it on jasmine or basmati rice...)

Wow, that's fascinating. I always grind fresh pepper and squeeze fresh lemon juice into my white rice.

Hmm, I think so, though it lasts a long time in the fridge - say up to 3 weeks.

mm84321 is that bird a snipe? and are those truffle slices in the artichoke soup? dcarch those little meatballs are to die for. basquecook, i like the look of that chicken and turkey soup. was the steak a kansas city strip? kim, thank you! the goat chops were cooked just like lamb chops - salted and about 8 minutes under the broiler. leg or other parts need long, slow cooking so I'm told. Hassouni you made kuku sabzi! but the photo isn't showing up.

Looks like kaffir lime trees are hardy to zone 9 - which means they could be cultivated in Cornwall and parts of the southern English coast, or of course in hothouses. But much of the produce in the UK comes from elsewhere in the EU anyway... plenty of places for them to grow.

Wha'? Forbes and Consumer Reports on one side, Anderson Cooper with the National Pork Producers' Council on the other? Something doesn't add up, though I agree 198 is not a significant sample size.

No fresh kaffir lime leaves in the UK? That's nuts!

Bruce - they're closer to lamb, though the fat is more succulent. We ended up cooking them medium, though next time I think we'll go medium-rare. They are actually kid.

Broiled goat chops.

Yes, nothing like a savory pie... it's the only time I regret not having baking skills.

A huge +1 for janeer's baked beans linked above. Nobody using it for chowder?

That never happens to me Mjx. There must be something in my demeanor which tells people not to talk to me.

Enrique, which anchovy won? I'm currently loving the Ghezzi Sangiolaro brand (jarred not canned).

Hmm, there are many Indian cuisines of course, but one common thread is that there is a fair amount of prep work involved. That said, it's possible to make masalas, pastes and other basic ingredients in advance and that saves some time. I keep buying Indian cookbooks but over and over again I come back to two: - Julie Sahni - Classic Indian Cooking. The focus is mainly on northern Indian - basically Delhi and Mughal cuisine. No pictures, but the recipes are solidly and consistently delicious to a degree rare in any cookbook, and the chapters on ingredients and especially techniques are invaluable. The section on brown-frying onions is a small masterwork of food instruction. - Madhur Jaffrey - A Taste Of India. The only cookbook I know that covers the variety of regional cuisines of India without overwhelming the reader. Beautifully illustrated with photographs - you "get" the various regions and why the cooking, food traditions, preparations and ingredients differ. The one catch is that it's out of print. If you can find it secondhand, it would make a very special gift. There are other good cookbooks by Jaffrey, but I've found that they're either too Westernized (Madhur Jaffrey's Cookbook), or too similar to Sahni without the useful basics (An Invitation to Indian Cooking). I also made the mistake of buying one that was written for UK cooks - measurements in weight, etc., which could work for your friend if he cooks that way. Of course, there are other great Indian cookbooks, but they are either vast and encyclopedic (Neelam Batra's 1000 Indian Recipes, Yamuna Devi's Lord Krishna's Cuisine), or they are focused on a specific style or region (Maya Kaimal's Curried Favors, focusing on southern Indian and particularly Kerala, is a good example). I'd avoid the various "50 Indian Curries" and the like, unless you're just looking for a collection of recipes. I'm sure others will have more suggestions - and I'm eager to hear about them myself.

I don't think it's really about free speech or not but ugh that would leave a bad taste in my mouth - I wouldn't visit that restaurant again I prefer to dine out without politics or religion being introduced uninvited!

Um mm84321 that is totally out of control. Making the linguini from the farce of the langoustine tails is the ultimate touch. I made chili tonight. Shell steak browning in the suet: Several hours later:

Kheema matar is one of our favorites - I make it all the time. Fresh turmeric makes all the difference with this dish.

I agree with FrogPrincesse, I don't usually like deep-dish pizza but that looks incredible. Cast iron pan inside the Big Green Egg - amazing. And FP, your bourbon sausages look delicious, as does the Hazan bolognese, a favorite of ours. Did you make the recipe straight, or did you change anything? We've experimented with different meats, pork and lamb for example in addition to beef, as well as cream versus milk, extra-long low-temp simmer, nutmeg/no nutmeg etc. MikeHartnett, that Burmese dish looks incredible! Coconut milk and lime is such a great combination.

Chicken braised in yogurt (dahi murghi) tonight.

No picture, but we made Marcella Hazan's pasta with tuna and garlic, and old staple. It's so good, it's easy to devour a pound of pasta between two people.

All the points are taken, but it feels to me like they've been made many times. Italian-American cuisine (or more likely cuisines) is very far from its Italian origins, but that doesn't mean it isn't delicious in its own, luxuriant right - "heavily seasoned," with more meat and more fat than the original versions. It's still great home cooking.

munchymom that looks fantastic. We need more Indian dishes in this thread.

Feels like bringing coals to Newcastle but what do I know!