Suvir Saran

That is great... Since Lassis can be appreciated savory... I can dab all the curry I want in it.. Impress the cutting edge foodies with my use of curry and serve something that actually would taste appropriate... what a great idea (I kill two birds in one)... Thanks Wingding! What else???

Clever Name! Maybe one of those cutting edge pastry chefs has already used that, though and it would be expensive and difficult to procure it. How can I make it at home? Ideas? Or shall I simply handle a regular McFlurry with garlicky hands? That would give a savory touch... and I would have to worry little about recipes... what say you? How would you present your Curried Big Mac?

I am making the Big Mac Curry Patties. Was wondering if you all can help me with ideas about what else should be served alongside this lunch??? What do you think would be good drinks to go with a Curried Big Mac?

Just ate some for breakfast... Quite yummy! For a minute I thought I had become Jinmyo... I have come to understand that Jinmyo savors left over steak....NowI know why... Curried Steak is perfect first thing in the morning as well..... I found a winner in this recipe....

Same here.. I end up buying it at Sahadis. So what do you think of the great Zatar Ice Cream Sandwich they sell? Do you also use it in other desserts?

Choco-coco-harissa... Has anyone ever had this one? Or choco-coco-Zhug? Choco-coco-shichimi togarashi? Choco-coco-sambal badjak?

Choco-coco-harissa... Has anyone ever had this one? Or choco-coco-Zhug? Choco-coco-shichimi togarashi?

This is the traditional spice mix from Yemen. It is used in Yemeni cooking like garam masala is used in Indian cooking. I am told the basic mix consists of garlic and hot and mild peppers. Also every chef has their own unique list of spices that are added to give this mix their own unique flavor. Do you use this for cooking? What recipes do you use it in?

Both.... Is that too much to ask about? Also is there a preferred spelling? Have you ever had Zahtar Creme Brulee?

Choco-coco-harissa... Has anyone ever had this one? Or choco-coco-Zhug?

Choco-coco-harissa... Has anyone ever had this one?

What do you use Zahtar for? Where does it come from? What do you like to use Zahtar for?

I am not... I will share it soon enough.. or maybe you all can see it in my book. But I am afraid the meek amongst us would cough up the steak after I share the recipe.

By the way I remember being told by my grandmother who lives in SF that the English loved Indian desserts and also loved Indian spices. They concocted Curry Powder to flavor their savory dishes and Pudding Spice/Masala for desserts. This masala was also called Mixed Spice. It is a blend of spices that lend great flavor when added to sweet preparations. Certainly the assortment of spices in this blend varies from package to package or home to home, but traditionally only sweet spices are used. Nutmeg, Cinnamon, Coriander, Cardamom, Mace, Cloves, All Spice add Cardamom are some of the spices in this mix.

Anyone had the choco-coco-gumbo? Choco-coco-jambalaya?

How do you make Koftas? Where do you get your favorite version of this dish? What spices do you use in the Kofta meat?

I have a friend coming for lunch later today. She loves my Big Mac Curry. Any ideas as to how I should serve it? How do you make your Big Mac? How would you make a Big Mac Curry? What else would you serve it with? What kind of buns would you use?

How do you like Ayran prepared? How do you make it? Do you spice it or not?

And yes lets not forget coco-choco-curry and coco-choco-pot-pourri.

Welcome to eGullet! This is a serious addiction.

November 20th at 7:30 PM Where will be announced very soon. And yes you can be waitlisted. (Suzanne can we do that please? ) Shall we prepare a new and complete list? So we can have a final tally? WHat say you Suzanne?

I have always wanted to know more about the same. In fact one some thread not too long ago, we did chat about garum... I believe it was Caped chef that knew a lot about it.. Maybe he can enlighten us again...

Sounds tasty and innovative. Can we trouble you for a recipe?

Thanks Jason! What you had was even more intense and bold I think. You had the Chat Pots de Creme. It is one of my favorite desserts when I want something spicy. But this flan was based on those Pots de Creme's. You are a smart cookie. It sure does. At Pondicherry they had prepared spiced Creme Brulee and those were very good. In fact my favorite Creme Brulee ever was at Pondicherry and it was a Basil Creme Brulee. Also I had a tasting of Creme Brulee at the Jaan in Singapore and those were better than most I have had in the US or France. Creme Brulee is so simple and yet not many make it just perfect.

I pretty much do what Suzanne does. And depending on how much time and how busy I am, it changes ever so slightly.