Suvir Saran

Great link. Thanks!

If I were to eat Latkes, potato pancakes or cheelas (Indian potato pancakes), I would only want to eat them either at breakfast or for nashta (late afternoon/early evening snack). And of course with Ketchup and nothing else.

What was dissapointing about your experience? What dishes did you eat?

What do you use Gingko nuts for? Do you ever see people picking them up from the street? What do you know about these? Recipes for dishes?? Medicinal uses?

Polly, I am glad to see you back. Missed your active presence from the board. Hope you and yours are well.

Thanks for that great post. And for sharing your experience. I wish I knew you when I was growing up. Chinese food is one of my favorites. And I have come to love it only after I have enjoyed eating the home version cooked by my dear friend and soul brother Ed Schoenfeld. But I can say that about most anything he cooks... When he serves me something, I know I will fall in love with that dish for the rest of my life. I could never eat American style potato salad until I ate Ed's amazing potato salad.. and now, I beg him to make me that everytime he has us over. Your mothers kitchen sounds wonderful. And her love for nutritious and healthy foods is commendable. How lucky you were/are. And again, I thank you for sharing with us the great post. Thanks!

Heelllloo.......french fries are, after all, potatoes last time I looked and whats the most common condiment with them? Suvir, I'm drooling along with you Duh... french fries and ketchup. Tease you are... Now I am drooling even more. Ed Schoenfeld has traveled with me and dined with me more than my family has in the last 6 years... he can vouch for what I will not do to get potatoes.. and if I can get ketchup alongside my spuds, I am in heaven. I would do anything in return. And it is funny you mention French Fries whilst we have Ed Schoenfeld doing a Q&A. He makes the best French Fries other than those made in my kitchen. How modest I am. But yes Ed makes amazing French Fries... and we have often feasted on them.. and I have made them my dinner. It is a shame that more restaurants do not prepare them in house and correctly. Not many things in life can be as deeply addictive and delicious as French Fries made correctly and fresh. As I drool now.. I will also be somewhat angry at you... at almost close to midnight, you have made my mind wander into French Fry mode... Now I am all greedy for them.. And hungry... even after a several coursed Indian meal.

And would you agree that some cooks and chefs use it also to bring out flavors in non-Chinese dishes? I have seen many chefs do that. In the US and elsewhere. IN fact even in India, some home chefs keep ajino moto (sp?) in their pantries and use it as a secret little pinch of a family "spice" that can make quite a huge difference in how a dish ends up tasting. Have you seen it used in other cuisines? Do you know home cooks and chefs that use MSG in other cuisines?

I think I find my standards to be pretty discriminating and have eaten at Charlie Trotters probably more than anyone here...Ive been there close to 100 times. I have never had a bad meal there and have had the most fantastic orginal and exciting dining experiences in my life there. I ate there last week and will be there again next weekend. Charlie Trotters is such highly regarded for a reason - because it it a truly memorable experience with outstanding innovative cuisine and polished service - not because that the reviewers and the general public have low standards...thats absurd. Im sorry Ct didnt blow you away, Steve, but it continues to blow me away each and every time and for others that havent seen the pics of my second to last visit, here it is: http://forums.egullet.org/ibf/index.php?ac...1924&hl=trotter Ill post the new pics and descritions in the next few days... Awbrig, Thanks for the link honey. The photographs are most wonderful. The Seared Foie Gras looks delectable. Was it as tasty as it looks? How as the cauliflower with the caviar? Cannot wait for the next batch of photographs.

And many a foodie and food writer and food industry person has eaten that Cauliflower dish at Diwan and sung endless praises of that dish. And Ketchup is the main ingredient after cauliflower. But I am telling the honest truth. Potatoes and ketchup are a great combination. See thinking about it makes me drool.

Me. Seriously. I was talking of mere mortals. Not immortal beings with perhaps nothing mortal. Suvir, I'm old but I'm not that old. Thanks for the input, cabrales. This is something that I for some reason find myself thinking about. After all, it's a pretty fundamental issue. Immortal does not mean old. It means Special, powerful, blessed and out of the ordinary. All great things to be and aspire to be.

You know I remember very little of my last meal at CT. Shame! Both to my memory and the restaurant. What is even more shocking is that I do not remember the desserts. Very unlikely for me as I live for them. The favorite part of my meal. Steve, like you I look for substantial yet creative play with old classics. It can be done. I have experienced it... But it takes a desire to serve great stuff. I think Ed Schoenfeld says the same thing far more eloquently in the Q&A in the thread about Dim Sum and GoGo. But so many people celebrate the chef and the restaurant, that I truly believe I must have gone on an off day. What do you say Awbrig? You seem to have had plenty of meals there... and one quite recently, even after Steve P's. What was your experience like?

Me. Seriously. I was talking of mere mortals. Not immortal beings with perhaps nothing mortal.

Personally I like desserts with savoury spices. I'm the one who loved those curry dusted truffles at Vosges in Chicago. And I love that cardamon iced coffee they serve at Hampton Chutney. But it's this obession with mint and clove that is killing me. It makes everything taste like Listerine. Some of the things they give you today are really on the edge. I'm an old fashioned guy. I'm happy with a nice banana split. Who would not want Banana Split? Seriously. I am not old fashioned.. neither am I American, but even as a kid, I loved Banana Split. When my parents wanted me to do something, Banana Split or Hot Fudge Sundaes were two great ways of getting my complete attention.

Actually Suvir, I was hoping someone else would come up with a recipe! I'm decent at the conceptual aspects of cooking, but I'm still working on the fundamentals of actually making things. And... what happened?

My cookbook has at least 2 recipes that call for Ketchup. I am not embarassed at all that I use it in some of my dishes. IN fact I know several very well respected and revered chefs that also do the same. They may not always fess up to it.. But it is true. And potatoes and Ketchup are great partners in my book. They work very well. I could think of no better accompaniment to my Indian Potato Pancakes... and when I have eaten Latkes, I have discretely found ketchup to enjoy them with.

Thanks for sharing this information. I have the book. Now I need to find it and look at the recipe.

Yes, or where the Chinese salted egg is utilized in the manner Ed described. Always the last word on eggs.

I have graduated in my Guilt giving class. That was the idea... Jaybee, seriously, I have wanted to try your Tarte Tatin ever since you first wrote about it and with all that passion. Rare to find another person that cares about this dessert so intimately. Before Christmas? Great... Tell me when and where. What should I make for you? Something Indian maybe? Or maybe I can make a couple of pound cakes. If you like simple homey cakes. Is a recipe for your famous Tarte Tatin too much to ask for? Do you even have one? Do you just prepare it from your mind? Where was the inspiration from? Where have you had some good Tarte Tatin lately?

Ed, I can understand why some chefs and or cooks would not want to hand out a recipe like this one. It could make a smart business minded person great success. I would not want you to share every trade secret. Just a rough idea of what goes into the art of making these nuts as wonderful as they get after your handling of them. I am not trying to put you on the spot. Just wanted to know more about the roots and lore of these candied nuts. That would mean even more than the recipe.

Chicken Stock Thread Just in case you have interest and or time, the thread above is about chicken stock. But most of all, I think I want to understand how you would make your stock for soups and other preparations.

Ed, What would be your recipe or understanding of a perfect stock in Chinese Cuisine. How is it made? Where are stocks used and how? What differentiates a good stock from a not so good one? And while we are talking stocks and inferring maybe to soups would you share any insight into Double Boiled Soups. Where can one fine good soup like this in NYC? I was in Singapore and had some great Double Boiled Soups. Not sure how I can find these here in NYC.

Tarte Tatin thread from the French Forum I am craving Tarte Tatin big time. I am sad because my bac back is bothering me a lot. And I wonder if I should make some...Shall I risk it? Hurting my back more... Not sure... But I am craving some badly... Most restaurant versions are not ever good enough for me. I have been spoiled... Jaybee has made promises... But not sure when I will get a taste of his Tarte Tatin... Scott Campbell at SQC makes a great Tarte Tatin.. But I am too lazy to go out with this pain. SO... I call out to all you caring eGulleteers to share recipes for Tarte Tatin... And in the meantime... I shall take some painkillers.. and hope I feel fine enough to bake some this evening. Recipes anyone?