Suvir Saran

I use not fat in the batter. In fact none of the 3 Grandmas that have shared recipes with me added any fat into the batter. The only fat that is in the recipe comes from what you melt into the skillet. They use bacon fat when they have it handy or simply butter. One used crisco. And they use a large amount of fat in the skillet. The batter is poured over hot melted fat and it is fun to see how the fat comes over the surface of the batter as soon as you have poured it. There is no need to level the surface.. the fat takes care of it. And when the bread is ready, no matter how much fat you added into the skillet, it is all absorbed. Nature of corn meal.

I have baked it in a stainless frying pan. And actually it came out just fine. In fact recently I have had to make it several times minus a skilled but in a cake tin... The results have been perfect.

Rachel you raise a great point. Not sure if Wilfrid could be having the same problem. He seems like the kind that would know better. In India we call what Americans call corn starch corn flour. And it is a leftover of the British. But after coming here I realized rather quickly that it was not the same thing. I am sure Wilfrid is having some other problem. He seems to savvy for that. But it certainly is a great point to bring out.

Jaymes, thanks for mentioning Jiffy Mix. I cannot tell you how many compliments I get when I prepare Grandma Hayes's Corn Bread. It is made with Jiffy Mix. The recipe is posted on this thread. I add buttermilk instead of milk. I also add kernels from 2-3 fresh corns on the cob. And when I want to play around.. I add some jalapeno, cheese, and cilantro. I also at that time add a little cayenne. It makes the corn bread really nice. People call me and write me asking for a recipe.. and I am all embarassed.. for it is plain ole Jiffy Mix. Thanks Jaymes, for the recipe of the salad. Sounds very nice.

And a little finely chopped cilantro. It becomes even better.

What can you share with us about the use of innards in Chinese cooking? Are there restaurants that specialize in this stuff? Any interesting stories on this subject?

I think the deal is over... What a shame. I had missed this thread. Does anyone know if the deal is one? Any other such deals for these glasses??

You must actually be working on those truffles. I see you have not posted here... Hope they turn out well and Liam enjoys them as well.

These two amongst some other things you posted, hold true for me as well. We had potatoes with every meal. At least cooked in one style.. often several recipes with them. I remember one time there was a meal prepared just using potatoes as the main ingredient for each dish. Several dishes (when I say that I mean over 5 main courses) were prepared with potatoes and each had a very different taste, texture and look. It was my favorite meal. And yes it shocks most of my family when they hear how much I eat out. This thread is fascinating in how it shows us diverse lot of people having so much in common. Across our religious, geographic and cultural divides.

But I made these when I had very provincial taste for chocolate. Not something I have made recently. Just thought it may help you understand the acceptable ratio of the different ingredients. Hope it is of some help. All the best with making these truffles. You are a great father. Liam will certainly thank you as an adult if he does not appreciate this effort now. Something tells me he will. He looks like a very smart young man. All the best with his special day.

1 cup heavy cream 1/2 stick butter, cut into pieces 3 tablespoons granulated sugar or to taste 9 oz. bitter chocolate, finely chopped 3 tablespoons armagnac

Do not forget dusting them in some Curry Powder as well. But please... PLEASE.. make sure not to send me those. I am happy being given the less exciting ones.

1/4 cup of sugar. Is that not what you asked about Sir?

why do you wake up so late at night? Try using a 1/4 cup. Maybe another tablespoon if you want more. I like less.. even less than a 1/4 cup. But I love bitter. Not many can appreciate bitter tasting stuff as much I. When are you making them? Now?? Will you send me some to sample?

How about non-Grape leaves?? I just bought a Turkish cookbook and it has a recipe for dolmas made with leek leaves instead of grape. The filling appears to be pretty much of the standard ground lamb variety. I'm psyched to try it, because the grape leaves have always been my least favorite part of dolmas. Well a Syrian friend makes Dolmas stuffing zucchinis. And he swears that he is not alone in preparing Dolmas from different leaves and vegetables.

Thanks everyone! Jaybee, I use Julia Child's recipe and have always had great success with it. She does cook the apples in the caramel.. and she suggests using Granny Smiths so that they do not turn too mushy. If you follow her instructions... and I always do, you will never fail. My TT is great... But I am sure with your passion for it... I feel you would have me way behind. Sorry I forgot that thread had the recipe. I had forogotten. Sorry! I did not bother remembering the recipe for when you posted it, you had also promised making one for me. Thanks for taking time to share all those details again. And my sincere thanks to all that have shared so generously... Keep it flowing.. I hope we can learn a lot more from each other about this grand dessert.

And rumor has it that Arun is a fan of Ed. Speak up Ed. Tell us about Opera. Please.

In French cooking frequently many ingredients are cooked together for a long time, often creating a new flavor, and often impregnating that flavor into the food. Chinese cooking just works differently. The fact that the French may frown upon cornstarch ( I don't take it for a given that they do), doesn't mean that their techniques are superior. They have a different take on things and that helps to provide diversity. I clearly don't see cornstarch as a negative, nor do I agree that using it is the 'cost' of stir frying. Stir frying has many benefits: 1) quick cooking of foods aids in maximizing their nutritional benefits. 2) things are cut in small pieces which means they are ready to be eaten without further work 3) stir frying takes place very quickly so it is highly fuel efficient. A roast takes hours of cooking vs. 1 minute for a stir fry 4) stir fry dishes are easily shared Coming from a man that has dined in more French restaurants than most people I know, I thank you Ed for your very sensitive answer. I wish more of us would understand the intricacies involved in different cuisines and also understand how each cuisine has its own reasons to exist and be enjoyed. What is the point of comparing. It is odious at best. And damaging in the long run. Your answer makes the corn starch disser in me open up to the world of stir fries in a new way. I grew up in a community of people that like some French people dissed the idea of using Corn Flour. And yet, amongst the same group, many would relish in its magic. But mostly, due to reasons unknown to me then (biases of the weak or unfortunate) as a young boy, I would find it difficult to understand or appreciate sauces with corn starch. With food I have eaten in your kitchen and with visits to the many Chinese restaurants you have taken me to, I have begun to appreciate starch in a new perspective. And I am glad you were able to get me to leave behind my baggage and try without bias what you presented me. Thanks for now putting that act of freeing me from my prejudiced past into words. I hope others can appreciate the uniqueness of starch and stir fries. It can be a new journey you begin to take even without having to make much of an effort. You are most generous and kind. Thanks for your hard work in this Q&A.

Welcome!