nerissa

Reading this thread reminds me how diverse the South is. Each region in the South seems to have its specialty. Where I grew up, its shrimp and grits, gumbo, oyster bakes, boiled peanuts from the street vendors, RC Cola, Bleinheim ginger beer, and pulled pork. One of my best friends's growing up came from people from Baton Rouge. They raised crawfish and threw a boil each year. As for names-- my father and the dog shared the nickname: bubba: Lil Bubba and Big Bubba. Living in the north, I lament the lack of manners I was accustomed to in living in Chaston (Charleston, SC). Okay, now I really do sound like my grandmother, Miz Betty.

Last night: Butterflied leg of lamb in which I marinated it with a homemade olive tapendade. Baby red potatoes roasted with lemon and saffron Brocolli rabe sauteed with garlic, chile pepper, and chik stock. S.O handled the "broccoli rabbi" while I sipped Ch. Duhart-Milion--de Rothschild (Lafitte). A 1999. Those last sips, man. After dinner, I made a chocolate soufflee. It came out beautifully. Drank Italian Prosecco.

Has anyone read Elmert Grossman's article in the March Saveur about the search for pig lard to make the perfect pie crust? He went looking for the fat next to pig's kidney; he had always used shortening because his family kept a kosher kitchen and according to a family recipe, but wanted to stop because of its hydrogenated oil content. I agree- I think we should start a new thread about coconut and other oils and their merits. I had always thought it was bad for you because of its hydrogenated oils.

Indiagirl-nice way to wrap up previous comments. As for your question, we buy it from an Indian grocery store..it's from Mumbai, and really excellent. To Vivre manger--that is pretty much my recipe for pilaf, except that I add cinnamon sticks and dal. Really tasty.

I wash my Basmati rice several times until the water is clear, do the 2:1 ratio of water:rice, cover. When it begins to boil, lower the heat to really low, slight slimmer. Is the method below supposed to be used to get more of a pilaf?

i'm more of the mindset of question everything. just because so and so says so and so sux with so and so doesn't mean i'm gonna agree. i'll want to try it out for myself. fwiw, you're right about over oaked cali chards reduced in a sauce - no bueno! Not too mention all that damn vanilla notes in chardonnay. I cannot even drink most of them. I usually use whatever I am drinking. As Julia and my mother say "The better the wine, the better the chicken."

I use a "Diamond Steel" to sharpen my knives; but, I was wondering, are whetstones better than steel, and why?

While this thread is nearly a year old, I was wondering if epicurious makes anyone else want to scream? Trying to have a decent and mature conversation about food on that site is like being the only Mets fan surrounded by bleachers of the opposing team--outnumbered and out-thugged. There are rational people on the site who actually know 2 wits about cooking, but I got fed up with checking out to see "The new Batch". I find food and wine is limited in its navigation. Edit: grammar, dear.

I don't begrudge those who want to linger over coffee or that Bordeaux, as it is once of the pleasures of restaurant. But, sometimes, restaurants have no areas to sit and wait 15 minutes for a table, or areas where you are not in the way of the kitchen staff. I guess this should be posted on the pet peeves topic, huh?

Nero, when you get to chicago, you will be in luck. Chicago is a city of neighborhood ethnic grocery stores. Devon street on the very far north side--many indian grocery stores and site of many indian/pakistani restaurants. Actually, that section of Devon is only a small slice of ethnic fare. Farther down, you have Orthodox Jewish bakeries, Eastern European groceries...etc. PM if you want further suggestions.

If I book a table for 8, show up btw 7:55 and 8, I would like to be able to sit down and begin eating by 8:30. If the restaurant can't seat me, but can put me at a nice spot where drunks are not falling over all themselves and ashing their ciggarrette into my salad, fine. However, usually there is no room at the bar, and you are supposed to crouch in a corner sipping from your drink, trying to stay out the way of the waiter who has 4 more tables than normal. Why does this happen? Because restaurants often overbook in order to deal with the multiple reservation gamers.

I believe that vada are made out of lentils or, rice. In any case, they looked like fried donuts, except they are nutritious and delicious. They are a part of the Southern Indian menu.

Sometimes, she does drive me crazy. I used her recipe for mashed potatoes and it was one of the most poorly written recipes ever. And they turned out awful. But, I don't think she is the worst-- she is not totally over the top, and she seems to have basic food knowledge. Also, she shares my hatred for mayo.

They are served with sambar and chutney (usually coconut) sometimes. Sambar is this wonderful vegetable Indian soup made with dal and a variety of veggies, ranging from eggplant to drumsticks (the vegetable). Vada are great. I hope that answers your question.

Trillium--do you remember if Baba's was the name of one of the cabbie restaurants you went to in Chicago. I have heard it is quite good and have been meaning to try it.

Why wouldn't you like Indian cuisine? I would agree with Suzanne above: the complexity is alluring. I am also impressed by how well-rounded and healthy it can be. I cannot imagine life without dal, dosas, rasam, uddapaum, paratha, to name a few.

This is from the Perfect Pie Crust thread. I don't know if this is sort of book you are looking for. For a more general cookbook that has good recipes, try The NYTimes Cookbook, or the like. But, actually, I too would be interested in anyone has any good book suggestions.

nevermind.

I will have to start getting my seed materials together. this time I swear I will mark the seeds. I keep wanting to buy a crocus that has bloomed yet from the grocery store-- I never got my forcing act together. BTW, hydrangeas are on of my favorite flowers. One of my favorite gardening websites is: You Grow Girl

I made a cheese soufflee last night. While it was baking, I tiptoed around the kitchen and made an argula salad with toasted pine nuts, a citrus vinagrette, and parmagiano. Had this wonderful light Portugese white wine.

Thanks for the links, everyone. Ooo...her jewelry looks lovely. Awbrig- I went back and read "My week in food"--you have a lovely family. And the chutney looks fantastic, Suvir.

15 minutes ago I was just in the bookstore looking over the Zuni Cafe cookbook. I was going to buy it, but after flipping through it, I find it difficult to navigate. Recipe titles halfway down the page. No clear table of contents so you can't browse. I thought the full page pictures of the food were too flashy. I will second the nomination for Donna Hay on design and photography. Also--French Laundry. Do not have it either. For design and layout, I like Sally Scheiders' A New Way to Cook. Great book.

You might think of posting this in the India/Asia forum as coconut is central to many Asian cusines. We usually put a coconut in sealed bag and drop it, or bang it on a hard surface. Does your dog like coconut? Good dog. I have a story about coconut water which will point to its many uses. My boyfriend's family was on a flight back from India to NYC, and one of the passengers went into some sort of arrest. The plane could not land immediately, and my bf's mother, who is a physician was carrying fresh coconuts back with her to the states. She was able to break the coconut open (I don't know how) and gerrywrig an iv, using the coconut water as iv fluid (because it is sterile and nutritious), to stabilize the patient until the plane could land in safe territory.

I was wondering if anyone watched "Check, Please" on PBS with Amanda Puck, and if anyone had actually been on the show. I always muse what restaurant I would choose if I got on the show. Will have to look into that. I tried a search on Amanda Puck and the show--does anyone know anything about her? Is she a foodie or a tv person?

Last night: Pork stew made from the shoulder, tomato base, Middle eastern spices + some indian spices, okra. Served over Middle Eastern couscous Haagen Daaz for dessert.