Suvir Saran

Liver, kidney and brian can all be very good. In fact again, my first taste of them made me realize how easily I could get addicted to things full of flavor and texture. But I know many that as you share, would never be able to accept the texture of these "other" ingredients.

Well actually, you are seeing double. Awbrig plays double to CT. Sorry, I was not meant to share that.

Not true for me. When I had my first bite of Foie Gras, I knew what I was biting into. I also knew I had hardly eaten any other meat before... But I loved how the seared foie gras looked... and so, my first bite of it made me fall in love. I never recovered. The romance has only become more and more serious. And that is actually true for most meats and me now. I love texture and flavor. If both are present in a balanced proportion, I am easily swayed.

I may never get to dine again at CT. Since you are now renegeging on your kind invitation, I have lost all hope. But I am happy to live vicariously in the meantime.. So please share more details.

Cracks on the surface of a perfectly seared Foie Gras are not a compliment to the cooking skills of a great chef. Hardly something to tempt me Ballast.

Cracks on the surface of a perfectly seared Foie Gras are not a compliment to the cooking skills of a great chef. Hardly something to tempt me Ballast.

Why was it awkward? Of course you asked a dumb question. What else would one expect from a man from WI. What was the question? Do you remember? How did CT react to this dumb question? How was it like to be on the set for The Kitchen Sessions w Charlie Trotter? Who was most excited? Who was most nervous amongst your wife, mom and you? What made you so friendly with CT? What do you have in common? Is it simply a good friendship between a frequent client and a chef? Or is it more personal?

How many years ago was this? Did you not enjoy the Foie Gras at all? Actually I love seared Foie Gras... one of my favorite dishes in the world. But I had some great poached Foie Gras in Singapore and found it quite amazing. What else was lacking in your first experience? What do you think has changed? Have you gotten used to that bad experience and found it acceptable for it is considered sublime by the media and many others? Or do you really believe your palate has changed? What made you try CT for the first time. And what made you go back to CT even though your first experience was not all that great?

Awbrig began by offering to fly me, get me home in a limo and take me to CT as his guest and also to dine me for 5 nights at places of my choice.. And now all of that has been proven to be all talk... What can I say... I am a nervous wreck... Will take my pills and try and get some sleep. Calm my nerves... Maybe when I am fine again... I will see if I can come to Chicago. I promise. Have fun without me. Make sure he treats you to dinner at CT... take him up on the offer very soon.. lest he has a memory failure as he did with me.

Please answer.... thanks, Awbrig!

I wish I could say even half as much about you and feel I was being honest. Thanks Awbrig. You seem to be finding the kind Awbrig lately.. and I am enjoying seeing that side of you come out into the board. You really were very brave in your apology to ballast. A gallant thing to do. It was inspiring. And I wish you both a great meal at CT. If I do make a trip to Chicago, I would love to go with you to CT. I am in the Steve P camp... but willing and able to be charmed....

When was the first time you ate at CT, Awbrig? Do you remember your first meal? How was it? Did you know the chef then? Has the experience gotten better ever since you developed a relationship with the chef?

I wrote and composed it about you.

If Awbrig does an eGullet tasting at CT... His treat to any and all eGulleteers wanting to try out CT... I shall treat you, mike and awbrig to CT for a second and third night and also Trio. T hat is my promise.

Freak who? Me?

Okay I fly myself out... and you pick me up and treat me to CT and 3 other restaurants of my choice. I shall do you that favor.

Nope Nope Nope You invited me and now you have to keep your word. 90's or not. Honor does not change with time.

Jhal Muri - It is indeed different from Bhel Puri - It has no fried "sev" to begin with - Jhal Moori, has few basic ingredients - puffed rice,mustard oil,chopped onions,diced unripe green mangos, salt, red peppers and spice-mix which has black-rock-salt as one of the ingredients - more like chaat-masala but not quite.... Hope this clarifies. Anil, I have also eaten it with some Kala Chanas added. But it was made by friends from Bangladesh. All other ingredients are as you mention. And of course, for some reason I often see it made with tomatoes added to the mix.

Well, I am only coming if you are treating.

Mike is Uncle Awbrig paying for your meal as well? Yippie! Good Man Awbrig!

You man suvir-neers?

What makes you feel so shy all of a sudden? Come out with the number... come on.. you can do it.

How many times have you eaten at CT, Awbrig?

How are the truffles coming?

All seriousness, Suvir come out to Chicago and we'll head out to a few places...trips to NY - Chicago cant be much...