BigDuck

Kobicook made an awesome "Spicy Tomato Jam" that goes very well with Indian, cheese, pasatrami, and anything else I can find!!! I don't have her recipe, however, but will beg very nicely.

I keep mine in the refrigerator for a couple of weeks, then if I see I'm not using it quick enough to keep it from drying out I stick it in the freezer. You can just pull it out and grate it frozen. Keeps its flavor. My mother-in-law minces it, and freezes it on a cookie sheet in teaspoonfuls, then ziplocs it. Too much effort!

Mung dal is what my dad is having. Khicadi is the other thing he enjoys. How do you make yours? Simple, simple, simple. That seems to be his family's favorite way with kichadi when they are ill. For 3-4: 1 cup rice 1 cup mung dal 5 cups water 3/4 tsp. turmeric 1 1/2 tsp. salt Rinse rice and dal very well. Put all ingredients in a pressure cooker, and cook for 20 minutes. Sometimes some water needs to be added. For the mung dal, I just cover it with water, add several slices of ginger, and turmeric. I add water, if necessary, to get the right consistency. Then salt when tender. I make a vaghar of oil, cumin seed, and a little red chili.

Kichadi or mung dal & rice is my hasband's big craving when he isn't well. I have to make it by the vat!

I haven't been to Bacco (737 Diamond) in awhile, I have always been very pleased with it when I do get there and find parking!

What was your family food culture when you were growing up? Definitely Southern...however my mother was extremely adventurous, trying Chinese, many Italian, and a lot of made up dishes. Was meal time important? My father worked odd hours and we ate when he got home. Regardless of the time. I was always given a "snack" if he wasn't home by 5:30Was cooking important? What were the penalties for putting elbows on the table? Both of my parents were quite strict about table manners. In fact, when I was 4 yrs. old, I asked at a relative's house "who's birthday is it" because they had candles on the table! Ever after, we had formal, candlelight dinners every Friday night. Who cooked in the family? Mom Were restaurant meals common, or for special occassions? Very, we went out a couple of times a week. Usually for Chinese or Italian. Did children have a "kiddy table" when guests were over? Only when we visited relatives, never at our house. When did you get that first sip of wine? I drank wine (watered down) at most meals. Was there a pre-meal prayer? Only if we were at my maternal grandmother's. Was there a rotating menu (e.g., meatloaf every Thursday)? No, my mother was much more adventurous than that. How much of your family culture is being replicated in your present-day family life? It's just my husband and me, but we eat together at lunch and dinner, and I am even more adventurous than my mother!

What do you drink that makes all of your family and friends yell "gag, gross, how can you"? OK, I'll start off...Bourbon & diet Vanilla Coke!!!

I've never tried Aperto for brunch, only for dinner. But they sometimes have really good "wine flights".

I sort of took the replies I already had, and combined them this way: Stir fried in some soy sauce, red chili flakes, sesame oil, added a little chicken broth. It was excellent! Thanks for all the ideas!

Am fixing it tonight as a side for laab gai, thanks for the suggestions.

Does anyone have any good recipes for baby bok choy? I generally steam or braise it, but am getting bored of my own ideas!

Makes a great grilled sandwich with cheese.

Oooooh! A little radical?! As in kill them all, these scum of the earth addicted? In response, I quote Sharon Stone in a movie where she was asked whether or not she knew second-hand smoke killed. Her reply,"not quickly enough."

Haven't lived there for years, but still visit occasionally...for a great pastrami sandwich, try Chris' Deli on Independence Blvd, with a side of classic macaroni salad. Guaranteed you won't get hungry before dinner!

Off the beaten track, on Potrero Hill (corner of 18th & Connecticut) is Aperto's. Not perfectly consistent, but some good food, friendly service, and easy to get into.

I have 150, but am totally put to shame by those of you over 1000. I will do my very best to catch up!

My garam masala is very much like Suvir's, but I add about 1/4 tsp. of grated fresh nutmeg. Just seems to add a little something.