Suvir Saran

Correct!

It's because they become bored to death before the cancer gets them. What about my grandmother in SF who seems to be fighting life pretty well and cooking up great varieties of vegetarian foods daily. Three meals a day. And she also has many non-Indian adopted kids who have flocked to Grandma for she cooks them fun vegetarian food whilst living in the Marina in SF and cooks with care and love of a grandma and seems to never bore herself or anyone else. I think it depends on what vegetarians are eating..... What kind of vegetarian foods they have discovered. And what freedom they give themselves. None of my friends... even the most carnivores amongst them, every have any trouble finding great food in my kitchen or those of my friends that are vegetarian. In fact I have friends that live to eat meat call me at least once or twice a month to come eat some of my cooking for they want to take a break from heavy meats but not from rich flavor. So, at the meals I prepare for them, they find great taste but much less fat. And a meal that is just as inspiring, interesting and fun.

Is smoking hemp considered smoking? Many of those vegans and vegetarians love smoking weed.

I always thought of them as a Spring mushroom. Last night, we were with friends at F. Illi Ponte and they had on their menu a pasta that was made with "fresh" morels. Could t hat be true? The mushrooms were certainly not fresh. They looked like they had been re-hydrated and not correctly.

no suvir. however, i'm working towards my degree in Smuggery. with a concentration in Snobbery. What school are you going to? An all Ivy education I guess?

this idea is statistically based, which means "who the hell knows." i'd imagine that vegetarians, more than non vegetarians, smoke less. that is enough to explain the stat. it might very well have nothing to do with food, and it's very difficult to prove either way. and what makes you think that vegetarians would smoke less? Do you really think that is true?

I have had Kataifi with coconut... I would love t he recipe. Thanks!

well maybe you could make it from frozen lassi. But you would first have to drain the lassi for any extra liquid that might be in the yogurt. Think more Labni with mango. Labni being the thick middle eastern yogurt like dairy product.

Sadly you have said it as it seems to be. I was once very fond of Patria. And now, it is incosistent and unpredictable.

Have you ever had Shrikhand? It is a mousse like Indian pudding that is made with hung yogurt. It is traditionally prepared plain and served with nuts on top. Or you can often find it in some restaurant menus as Amrakhand. Amrakhand is simply hung yogurt that has been flavored with mango (aam) pulp. This is a great dessert. I love the texture and would eat a lot of this in Bombay. They often chill it really well and so it is almost like eating frozen yogurt.

Nah... never heard of anyone making it... I also wonder how one would... Maybe Steve Klc can help us with that.... He certainly would know if something such as that is even a possibility.

What is Galaktoboureko?

Are you able to eat Kulfi Jason? Are you not allergic to dairy? DO you make Kulfi at home?

I think it would be perfect... But this friend asked me categorically to make something Middle Eastern.

Are you a scientist by trade Tommy?

May I plead for recipes?

I have been told by Doctors and friends who practice nutrition and food studies that vegetarians that can balance a healthy diet by including proteins from dairy and poultry (eggs) and eat a good mix of rice and legumes have much better health in general and also lesser incidence of cancer through years of research... Can that be true?

Thanks!

And what about mixing beans and lentils and rice? How would that change this story? Or does it not matter?

A friend is having a dinner for some of our friends. She is most famous for her Middle Eastern/Lebanese dinner parties. I asked her what I could bring and she said some dessert that would go with Middle Eastern food. Any ideas?

I did that to what Grandma Hayes made in West Virginia. Without her knowing. She did not even know I had used up some of her creamed corn. It tasted very good.

Interesting you posted what you did. Last night, I added chopped red onions and chopped green bell peppers half way through the cooking. I did not boil the potatoes first, but cooked first at a high flame. To get some color outside. And then on a very low simmer. The potatoes get very crisp and also tender inside. The onions get a nice caramel color and the peppers almost ready to disspear but not quite. I began with evoo and when I added the onions and pepper I added some butter. In the past I have added paprika and rosemary to the potatoes.

I have been recreating the dishes that my friends Grandmother served us in West Virginia. One morning she made her famous "Fried Taters" that my friend remembered her as having made when he was a young boy. This time though, she made them with margarine and not the bacon fat that she used when he was young. Her recipe was very basic and simple. She boils potatoes in their jackets. Boils them almost well done. Cools them in some cold tap water and then peels them and slices them in half. In a skillet she adds margarine and with that the taters. She then fries them covered with a lid. Half way through the frying process she added salt and blackpepper. They came out a nice dark golden brown and also very crisp. What is the traditional way of making these? Is her way the traditional way or is she doing something different in her self professed diet restricted period? Does one need to boil the potatoed before frying? Does it make much of a difference? Is it better that way or should one simply peel (if one needs to, I often love new potatoes fried with peel on) and cut in half and fry?

Wow... Just what I did yesterday and the night before. I added to Grandmay Hayes recipe two hot Thai peppers very finely chopped and the kernels of two fresh corns from the farmers market. The bread was even better than what I ate in West Virginia. Made a great difference actually. Made it intensely corn tasting. To be honest, I also added a 1/4 teaspoon of cayenne and some extra salt and also a 1/2 teaspoon of freshly ground black peppercorn. And yes I added a 1/3 cup of cheese grated into the batter and then some on top of the batter once poured into the skillet. It gave a great texture to the top and also nice flavor. The friends I made it for only had Cheddar in the refrigerator. I may have used some other cheese myself.

Wow... Just what I did yesterday and the night before. I added to Grandmay Hayes recipe two hot Thai peppers very finely chopped and the kernels of two fresh corns from the farmers market. The bread was even better than what I ate in West Virginia. Made a great difference actually. Made it intensely corn tasting. To be honest, I also added a 1/4 teaspoon of cayenne and some extra salt and also a 1/2 teaspoon of freshly ground black peppercorn.