Suvir Saran

I may be following in your sons footsteps on this one. It is interesting that you use bacon bones based stock... I am told many Chinese cooks would add pork bones into their stock...hmmmm.... Thanks for the recipe.

As I told Suzanne above... Please PM me the recipe. It seems wonderful. Would love to make it. I love corn... never have enough of it.

Thanks Suzanne for caring to help me find the best Corn Soup recipe. Very kind of you. Maybe you can PM me the recipe. Will help us not mess around with the delicate copyright issues.

Sounds very nice..... different from what I ate the other night... but seems delicious and not too difficult. Thanks!

No cream or dairy in the soup... The base of the soup was very creamy.. in fact even the egg in it seemed so delicate that they seemed as if they were really some kind of thick foam... cooked just enough that they seemed white... but not too leathery... The flavors in the soup were all about corn.... There seemed to have been little if any distraction from it. Not sure what the stock had... but it was so good that it gave a depth of flavor that certainly entertained ones palate but let the corn be the focus.

The recipe seems lovely. Will try it soon. Thanks for your effort with the typing of the recipe.

I think this may be closest to what we were served at Eddies. The stock was clear and very light. And certainly Chinese style.

What is the best way/recipe of/for making the stock for this soup?? How long do you cook the stock?

How do you prepare this soup? I have only ever had it.. never made it... How would someone as green as me even begin the task of making this soup... I have made Corn Chowder and enjoyed it... had many really fine chefs make it... But while I love chowder for what it is.... Sweet Corn Soup rules supreme in my mind...It is so light and so flavorful and the flavoring so clean... I crave it even as I write this post... Maybe I can call and get invited to Ed's very soon for more soup... He loves to share and entertain and cook...

I love corn... and most often grill it outside on our deck... or even cheat and do it on the stove top... most often I prepare it Indian style with a rub of spices, lemon juice and when easily available, freshly minced cilantro. But Monday night, we were a five some that left Manhattan (food critic et al) and drove over the Manhattan Bridge and into Park Slope. We were being invited for a home cooked meal at Ed Schoenfelds home. He is considered by many to be one of the most respected authorities on Chinese cooking and food in general. How could we have said no to an offer like that. The first thing serve to us that memorable evening was the best Sweet Corn Soup I have ever had. And it is so funny.. Every time Ed makes it, I think it is better than the last time... and what is strange is that he agrees... Makes me wonder if recipes get refined and better as cooks prepare them more and more.... I do that all the time.. And change my recipes after each time I taste the finished one.... Even though most of us knew we had LOTS more food to eat, we each took seconds of the Sweet Corn Soup.. And I took 4 servings... I made it my meal.... I am crazy about corn.... What I love about Ed's Sweet Corn Soup is the very clean flavors the soup has. It is intensely corn, not sweet with sugar or honey or any sweetener.. But the sweetness of corn.... sweetness of fresh very good corn. What do you think makes the soup so good? Does anyone have a recipe that is an easy one to follow to prepare this?

Or is there even a recipe one could call perfect? How do you make your favorite Sweet Corn Soup? Where do you get your favorite one in a restaurant? What makes a sweet corn soup perfect in your mind?

It was a pleasure... and my simply giving a recipe has given this chutney such great prominence and has made the idea of canning and making chutneys become so alive... Thanks to all of you that have tried making it and have posted about it.

I love the addition of urad and chana dal. In fact in my small batches I always add it. For gifting, I am worried not every palate will appreciate the wonderful texture and nutty flavor that the dals add. I am sure it will stay perfectly well though. How did you know about the urad and chana dal usage with this chutney? Are you from Southern India? Have you cooked a lot of Southern Indian food? This is fascinating. Actually exciting!

Look forward to the link... Have fun! I am hoping at least someone will be sober enough to remember every detail.... And yes it is a shame that the famous nose for wine will not be with you.... Maybe the famous nose has enough understanding of some of the wines you drink to give their thoughts without having to be there.... Do tell us about both food and wine...and the fun conversations.. maybe even some pics? ?

what a great suggestion!

Keep us posted about the meal and the wines... This sounds like it will be a fun evening...

The link below may be useful What to drink?

Cannot agree with you more. A great meal is far more than just the brilliance of the menu and taste of the food.

So well said! As always... Thanks Jinmyo for your sage advice. Mortar and pestles are very different from a coffee grinder. I have those two. 2 in fact... I actually have grinders that get completely dis-assembled for clean up after I have used them. Coffee grinders never clean up perfectly... not after you have had them for a while at least... I am yet to see a friend that has them clean.... They also do not grind as perfectly for the different recipes as you can with a mortar and pestle.. there are certain sauces and dishes where you want only a desired amount of fine powder and some coarsely ground spices. This you can do in a mortar and pestle, but cannot achieve with a spice grinder. I use the spice grinder/coffee grinder for those occasions when I need a fine powder and in bulk. It is fine for that alone. The rest of the time, I use my mortar and pestle.. and I have many of them like Jinmyo, and like knives that are essential to cooking in my kitchen.

I agre with that one.... I have far too many gadgets and appliances and cooking implements in my kitchen. But my mortar and pestles are those that I use most often and am really happy to have invested in.

Cardamoms are best ground in a mortar and pestle. And I love using my granite one for grinding cardamom. Maybe a habit I have for I would see Panditji using a granite one when I was a child to grind these seeds into powder form for desserts.

Thanks for sharing that buffet. What part of the world did you enjoy it in? Will add to the intrigue and wonder of your memory. Would you care to share? Invitations to meals at homes of friends that one knows cook well, surpass any other in my book as well. It is understood that "something special" will be witnessed that meal.

Liza, What a great thread. It is an essential for any kitchen. At least one of them. And I have at least 5 that I can see as I glance into the kitchen. A medium sized one would hardly take any space and works very well for many different things and cuisines. It is great to powder things finely with some effort and coarsely for those special times when you need a coarsely ground spice powder. They wash well in the sink.. and as Mamster said... the stone ones have a great weight and while they may absorb color, they lose any smell. And lime and lemon halves that have been used for their juice make for a great cleansing rub. I encourage all my culinary students and any friends that ask me for such advice to go buy one. You will use these for a long time.

Does anyone have a favorite recipe for this delicious dessert? I find it sad that so many restaurants in NYC never serve good ones. Actually I am yet to eat any that come even remotely close to the great ones we would eat the Bengali Sweet in Barakhamba Road in New Delhi. Does anyone have a good source for these? A recipe that you love?

Cathy needs to be thanked... She is the Tomato Chutney wiz now... And yes make plenty for the year.. and also to give as gifts.. people will love you for that.