Suvir Saran

Would the other fellow vegetarians of mine be willing to eat eggs and dairy? Or one of them? Not sure even if I need to ask this question, but I would be better off knowing what kind of vegetarians you are. I am an ovo-lacto-vegetarian myself. But in Indian food, we seldom use egg. Dairy can be found in abundance.

um...I'm not questioning your right to make your beef curry. (A second aside is whether the burgers McD uses are 100% beef, but that's neither here nor there.) You can do whatever you want, who am I to stop you? I was just pointing out that the idea of a BM curry is a little odd, and according to one tradition, somewhat illogical. This btw, is my opinion, and we all know what the value of one's own opinion holds in the marketplace of ideas. Secondly, no assumptions were made about you, nor were attempts made to stop you from whatever you set out to do. THANK YOU for assuming that that was my intention. (sarcasm alert) SA SA, If I have to be real here, your sensitivity is amazing. You caught what few would have caught to quickly. You amazed me with it. I was being facetious in now acknowledging your brilliance first thing. I thank you for your kind post. Yes it would be an illogical thing for most Hindus and it would not cross their imagination to name anything they eat McAnything. You are correct. And from your posts around the site I know you respect every person and their opinion even if it is not similar to yours. I am sorry.. Like you, I was trying to be humorous.. But wanted to give credit to you where due. Thanks also for deconstructing a BM for me.

And what do I detect here kind member of eGullet? What are you implying under those sugary words????

I am thinking of using a rice pudding. Will elevate my status as an innovative chef... and would sate both the savory and sweet tastes of my guests and all in one go...

Jinmyo, I have not eaten one either... I have seen plenty. Your ideas sound amazing. Thanks!

I am not a fan of sugar in savory or garlic in desserts.. But I was only speaking of how to keep apples from turning color... In a salad.. for me... as little sweet as possible.

What? You have had the Schug Sundae too? And what was the Zatar mention for? I am lost.

Lemon and sugar I am told help apples from turning color. I have had great success using that trick when making Apple Halwa or Tarte Tatin. A trick I learned from HRH Julia Child.

Thanks Jon Tseng!

Thanks Jinmyo! And how would you prepare a Big Mac Curry??

Certainly you are yet to taste that famous Schug Ice Cream Sundae? I am told it is being made by this great French trained and American born, caucasian chef who spent some time in Yemen. The ice cream is made from what you could call green masala and is superb. The tastes of all the ingredients you mention in the green masala you prepare form the ice cream. And he tops it with Valrhona chocolate sauce and some zatar spiced candied nuts. Yummy!

Is there anything you do not know Nina?

Jinmyo... while you are on this thread... how would you make a Big Mac Curry? I would love to know what you would do.... Thanks for your thoughts on this...

That sounds like a great side... How do you make gram flour frites Jinmyo? And yes the tomato chutney would be Perrrfect... Thanks for the idea!

Quoting one of the greater minds I have read from on eGullet, our very own Steve Klc. ".....so much of food is freeing one's self from these impositions, these associations, from previously held perceptions and rigid beliefs in how things should be or are meant to be....." It would certainly then not be illogical. Would it? Now I also have endorsement from a worthy chef and great writer. I can make all the Big Mac Curry I want.. and no one can question my logic.

Now only if I were a greater mind rid of much of my useless cultural baggage, I would think of wishes that could take advantage of this great offer. But I am just a plain ole stick in the mud... Not free yet from what I was taught... My manners are still those mom and dad hoped I would learn... Maybe someday I can rub some curry onto them and become free and wild and new-age. Till then, Suzanne, you are rather kind.... thanks for doing this. Much appreciated! I will call the restaurant and see if we can seat 40 people in the private area. That would make it easy for us to all the members on the wait list as well. I hope they can.. Would be nice to have everyone that shows interest come... But I make no promises... Only promise to try.

I enjoy both the Adana kebab and the Iskender Kebab. Now only if eGullet ran charter busses between NYC and these great restaurants.

I make them with lamb or goat... and sometimes, when out of minced goat, I will add some beef. And yes I love methi in my kebabs.... Some methi and garlic in a molten chocolat cake never hurts either... It is true what they say, it is all about contrast.

Yeah... it is only the name that is delicious about those.... Well, when I was a kid in India, I did have some good red delicious apples... But this last visit, what I ate were closer to what we get here.. Great looks, little flavor. Again, Newtown Pippin or Ashmead Kernel or Esopus Spitzenberg are what you should look for. Once you have tried any of these, you will want to find trees to plant so you can grow them and have your own supply. They are each amazing.

Jinmyo could you teach me how to make Chive Pancakes? Have always wanted to learn.

Our idea of logic could be different. And secondly, maybe this is all about widening ones horizons.

To make the dessert even better, add some garlic powder or onion powder (better yet, just add sambal badjak or curry powder with asafetida or even Thai green paste) and you could make yourself a perfect dessert marrying the Middle Eastern and American (or Indonesian, Indian or Thai) fusion desserts. Bold and new-agey... and yet delicious! Nothing like a hint of savory in desserts... A little garlic, onion, salt, turmeric, asafetida, toasted fenugreek or cumin never hurt a fine dessert.

Newtown Pippin or Ashmead Kernel or Esopus Spitzenberg are my favorite apples around this time. Let me know which one you use.

I had bought some in Paris to work with.. and have never used it.... Was not sure how good it was... But I was impressed that they had Lindt as an option while most of our stores have Bakers and Nestle... How does Lindt compare to those two?

I end up using this same method when in a rush.. which is most of the times... And I do the same with boiled potatoes.