Suvir Saran

Maybe she is reading this thread and will find it useful and important to post. That could help us all know what really it is that they do to achieve such great level of perfection in shape and size.

I have gained several inches around my waist and my chin eating Brownies for the last couple of weeks or more. And yes when I make the best ever brownies, I end up eating piece after piece till I have eaten a row. Then I seal the box again till I am ready for another row. No more than a couple hours later... They are addictive. And so Chocolatey!

You are a Goddess. Our very own "Tomato Chuney Goddess" at the very least.

I have been making brownies every other day for the last couple weeks or so. Julias are amazing. Mrs Beasleys are not brownies but are excellent. But Julias best ever brownies will give you what you are looking for. And if you do not want them as gooey as some like them, cook them for the longer time they offer in the recipe. I have to agree with Lesley that it is that salt in them that makes them a winner in my book. The salt comes out in the most sensuous fashion with every bite. It makes the brownies taste that much better.

May I trouble you for that mint topped brownie recipe as well? Please!

I know of some punj's who are fanatical about purity of phirni - No variations - I gather it is used in some occasions to break a fast - No do not know which !! Well I happen to be one of those. Nothing like a good simple plain Firni. It is pure bliss in each bite. Everytime I am in Delhi, I have to travel to Jama Masjid to have some at Karim's and then Kaka my savior in that area will have us invited into one of the old homes and request them to serve me Firni they have made at home. I feel that night that I have gone back into time and that Bahadur Shah Zafar is still the ruler of Delhi. Note: Bahadur Shah Zafar was the last Mughal Emperor, a poet and a connoisseur of all things fine.

My problem with the package you can buy is that it does not come close to the experience of sipping it in Paris at the much famous Angelina's Tea Room. There is something amazing about the air there... Looking at so many other cups of hot chocolate being served around the room.... It cannot be lived in a NYC apartment....Alas!

Scott Campbell uses A LOT of actual melted chocolate.

Ditto! SQC, serves the best hot chocolate ever. Several famous and multi-Michelin stars are now known to stop by Scott Campbells restaurant to sip his now world famous hot chocolate. Not made with cocoa powder alone, this is delicious. As good as Hot Chocolate can get. And no packaged mix will ever come close. Avenue was where Scott first served his famous Hot Chocolate, but he is no longer associated with Avenue, but many of his signature dishes are still sold by them.

Awbrig, Lesley could not have explained all the details better. I was impressed by all she said in such few words. I am also impressed that she as an expert was of the opinion one like me had from eating Torres's chocolates. While they are better than the generic piped chocolates, they too are far from the fine chocolates one can find with relative ease if looking at the right places. No one refutes the great press Vosges may have gotten and would still get, but that does not change the look and accepted quality of their product. By looking at their website alone, I was not moved to buy anything. The product had a uniformity that was not appealing after I have been spoiled by real artisanal chocolate. Certainly their product must appeal to many for its aesthetic beauty. And I respect the personal taste of others. But I am with Lesley and other far more learned and trained experts in this one. I hate fuss and hype, but when it comes to chocolate, like in many other fine things offered us in life, often the less dressed up versions can have great or even greater character. In fact way too often I have seen beautiful chocolates with nothing more than a skin deep beauty. If you can put aside your personal relationship, you will quickly understand what Lesley shares so eloquently. She has no reason to go either way with your friends company and their product. Her opinion is honest and one earned after years in the trade. These are gut instincts that come with experience. To deny her that and to argue with her about it would be silly. While there certainly must be a great number of rumors about Vosges, that is true about any business. It is always best for those directly involved to bare honest facts and come out clean. You and I and Lesley can speculate. Some with more insight than the others, but again, yes it would be considered speculation. Even though I feel even the layman in me believes Lesley. Your friend would do herself and her product great service by sharing the facts herself on here. Gary Danko came on eGullet and posted when a certain thread on eGullet involved some speculation about his work. I believe that to be a simple and easy way for a professional to share the subtleties of their trade. But until Katrina or Vosges can share facts that are credible and on the contrary with some proof to substantiate how they go about making their product in house, I would have to go with my own instincts and certainly find those of Steve and Lesley even more reliable. And the exhibit you give such credibility to, may not be everything you make it out to be. If my memory serves me right you came out with the impression that a book would have shared just as much. That in itself says a lot about the exhibit you speak of. And the glaring lack of any demos and tastings makes it seem sad in my book. I would say a book is even better for it is contained in such a small space and yet leaves a similar impression as a gallery exhibit. This says little about the exhibit but so much about a well written book.

Would it not be more appropriate to have her simply clarify on this thread how they are more unique than the several other boutique chocolatiers (sp?) around the country? Also telling her about eGullet, this thread and all our interest in chocolate, should be enough for one that really loves their trade to come and share their unique style of culinary expression. I think it would be great if you as a friend can share with her the ease with which she can share directly with us more about her company. It would be appropriate in my humble opinion as then she has a chance to tell us if her product truly is different from how it has been perceived by some. Her site does nothing to alleviate my fears that the chocolates are not made with wholesale shells. And it would be a shame that if in reality, they are making their own, many others like me will never know the facts and would be shy of buying her product. I think as her friend you ought to simply have her browse the site and if she feels she has anything add to what our members have debated thus far, she should become a member and share all she wants to. It is easy enough. And so simple and immediate.

Interesting! So maybe Katrina would want to come on eGullet and share with us what they do with chocolates at Vosges. I believe last time I saw Lesley post she was Lesley with a "y". And I think Awbrig, you should take up the offer to go into the kitchen and report back. But please see how they make the chocolates from scratch. It would be nice if you could take a digital pic or two of them making the outer shells... It would be a great experience for others on eGullet as well. What a treat it shall be. I am going to place an order now.. and report back after I have tasted the chocolates.

What a great thread! Thanks Awbrig for starting it.. and thanks to the rest for educating me about chocolate. I have the same questions that Awbrig has.. and have enjoyed reading through this thread. Also, am I mad for not liking Jacques Torres chocolates? They were truly uninspired. But then again, at a young age I was spoiled by La Maison du Chocolat.. and since then I have been lucky to eat chocolates that even more special.... But his did not impress me. And just because of his reputation, I picked up 3 large boxes the first time I went to the Brooklyn location. I was sad afterwards. Have never gone back. And I have been sheepish about saying anything thus far for I am no expert about chocolates. But still, I have not yet had any really great samples in the States. I must take it back.... recently I was sent a box of chocoaltes from a friend t hat works with Fracois Payard and a few of the chocolates were great. Those were made in th US.

Let's see, Mexico has the Day of the Dead on November 1st, Revolution Anniversary on November 20th, and also a holiday for the Virgin of Guadalupe on December 12th. Canada has Remembrance Day, 11/11. And there are those happy happy holidays in the USA -- Veterans' Day 11/11 and Pearl Harbor Day 12/7. What, did I miss something???? Diwali, Chanukah, Id, etc... etc....

You mean eGullet™ perhaps? Where is SuzanneF the Principal when we need her most??? Sheesh, I take a little time of from here to do some, ahem, REAL WORK, and look what happens. Everybody, cool your jets! Squabbling isn't going to make Christmas come any sooner. Are there no Holidays before then?

You mean eGullet™ perhaps? Where is SuzanneF the Principal when we need her most???

As I said before... you shall all know the name and address by early November (first week). But we will do our best to announce sooner.. Maybe by the end of the month ( At least we can try). Thanks for your patience... The mystery is well worth it. I thank you all for being patient and kind. Much appreciated.

You mean eGullet™ perhaps?

Yes it is attractive in its own interesting way. So generous with space. Not many restaurants are to open and so luxurious in seating... You are right.. Did not think of that.

Spicegirl, mayb you ought to do a Phirni tasting for us. PS: I will remember your great tips as well. Great ideas. All of them.

Any and all alcoholic beverage should be either brought by you, or purchased from the cash bar yourself, individually. The restaurant will be gracious enough to let us do that (BYOB without charging a fee). Please bring really chilled beer so it can stay cold for the duration. I am sure we can have enough pedestal wine coolers to get away with. I would hate to trouble the restaurant too much. Since we will not be paying corkage. I think this will be a memorable evening.. And for good reasons. The food is spectacular. The price is fair or a bargain in my humble opinion.. And the tastes haunting. Even old classics are prepared with care. And there are new and exciting things that will make you happy you RSVP'd in time.

Yes Sir! We are using our charm (or at least Rachel's) to make sure we get you all the best deal possible.

Had dinner with some friends at the restaurant in question last night. We were trying dishes to work out the menu for November 20th. After consulting with the chef, we have developed a menu that all should enjoy. The price will be $50 per person, including tax and tip, and softdrinks. There is a cash bar available if you would like anything stronger to drink. I would suggest everyone keep individual tabs for that. This would save any hassles at the end. I'm sorry for keeping the restaurant a mystery for now, the reason will be obvious very soon.

Could be, My marathi has become very rusty, so probably it implies "besan" And mine was never very good to begin with. One language I have had a very hard time learning or even wanting to learn... Not sure why. But from what Nina describes its use as... I think it is Besan...

No idea... It seems like they are referring to plain ole Besan. Must be a Marathi word... Sorry I am not much help here... Will see if I can ask friends from Bombay... but most I know speak Hindi, Gujarati or English. Bummer.