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Thanks so much. I will use a calculator to scale it all down to one meal; if it turns out well we'll probably make it in larger quantities (as with Bolognese).

Here is a recipe for Italian gravy. It calls for one 6 oz. can of tomato paste, and apparently for tomato puree as well, but no amount is given. Any suggestion how much to use? I doubt we'll make this amount in total (3 quarts), but is there a typical ratio of paste to puree? Also, I don't think...

Unicum (Hungarian liquer) Talisker Scotch

Looking at bottom-mounts at epinions and almost all the reviews of SubZero, Viking and GE Monogram models were horrible. Anyone here have experience with any of these or any other brand of built-in? Need reliable and very quiet. Thanks in advance.

http://www.fortune.com/fortune/envy/snapshot/0,25085,4,00.html

The circus atmosphere is real annoying, but I've made a few of his Cajun/Creole recipes and they're all great. Before Emeril, the closest I ever came to that cuisine was Popeye's fried chicken and Zatarain's. OTOH, his forays into Italian cooking must make Batali cringe.

This is not bashing, but has anyone else noticed lots of unusually prolonged shots of Giada washing her hands, the cooking surfaces, etc? Given her family background, maybe it's intentional. As in, an artistic statement: cooking cleanses the soul. Or not. Seriously, each chef has idiosycracies...

Giada comes up with some interesting ideas that never would have occurred to me. Two examples I have made and really enjoyed: Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29537,00.html Orecchiette with Toasted...

A belated thanks Yakuta, for bringing order and sense to my confusion. Using this method, I made chicken curry with coconut milk and soaked raisins, with about a dozen spices (half of those in my drawer!). It was excellent.

Have several Indian recipes for various generic curries, plus Vindaloo and Rogan Josh. They generally don't brown the meat or chicken before adding the wet ingredients. Anyone know if there's a particular reason for this, and what would happen if I do brown them first? Thanks in advance.

Stumbled on this imported Calasparra rice. There were no directions in English, but from my distant memory of HS Spanish I could gather that (like Arborio) it absorbs way more liquid than, say, Carolina, and the method seemed to be first cook briefly on high, then simmer, all without a lid. I...

Just checked my supermarket, and found that Goya makes them. A bit lighter in color than the Turkish ones I get loose. Another option is Masoor Dal, Indian split red lentils, which are available online: http://www.ishopindian.com/shop/catalog/Lentils-Dals-p-1-c-23.html

I've been to that part of the world and strongly second tagine. Works just fine without the special pot; if I ever find a nice one here it will probably be displayed in the living room and not used for cooking. Another great recipe is: Moroccan Spiced Red Lentil Soup...

I have a couple of recipes calling for fresh curry leaves, one for dal, the other for meat curry. They say to fry the leaves in ghee and stir in at the end. I managed to find dry curry leaves at a local South Asian market. Wondering if I should use the dry as suggested with the fresh, or just...

Just wondering if anyone had a preference between these two. I learned of Staub on a Fine Living show called "The Genuine Article," which suggested it is the best of the best, though I found that comparable sizes of both brands are priced pretty close. Staub apparently has "dimples" on the lid...

Looking for a reasonably priced spice grinder mostly for Indian food. Most models reviewed on Amazon at about $20 (Krups, Braun) are officially for coffee and reviews for spices have been mixed. Apparently hard items like cloves can damage them. Any ideas? Thanks.