pbishop, Mullagatawny soup originated in Tamilnadu Madras. Original local name is "Milagu Taneer". The Britishers could not spell Milagu Taneer (pepper water)so they made a mulatto name out of Milagu Tanner and called itMullagatawny . Traditional Mullagatawny soup never has Nutmag,Ginger, Clove and Coriander. This just for information only. NJA

Actually my brother got me watching last year when he was on the mend. Guy so reminds me of my brother-same mannerisms and quirkiness...he's fun to watch! My only gripe is the diner he ate at here in Philly...."the Dining Car". Its really not that great of a diner. Used to be several years ago but the last time I was there I did get the creamed chipped beef over toast and I sent it back! It was terrible as well as cold. I know of at least 5 diners off the top of my head that are far superior to the Dining Car. As for Guy...I really like him traveling better that cooking on a set. He has a dynamite personality the way he plays off other people...when i watch his "cooking" show its a little bland. Cheers! Susie

Posted by ann_t "DCarch, I've never given any thought, before today, to possibly a minor increase in liquid if using fresh garlic. The fact that the liquid or garlic juice, would be loaded with the flavour of garlic seems to be a plus to me. Also, simmering a few minutes longer will reduce any excess liquid as well as intensify the flavours. So in the end, it again comes down to personal preference. Each to their own. Ann " I actually don�t consider fresh garlic and G. garlic the same. G.G. is like a seasoning, and fresh garlic is more like an herb. I use a lot of garlic, and I use garlic in many different forms. 1. Fresh garlic as a vegetable � Elephant garlic, pickled garlic and roasted whole garlic cloves. 2. Crushed garlic � using a cleaver to crush the cloves. I use this in stir fries. 3. Garlic paste in olive oil � I keep this in the freezer and use it to brush on steaks. 4. Garlic paste in butter � I keep this in the freezer and use it for making garlic bread. 5. Granulated garlic � For thicker sauces and for dry rubs. 6. Garlic powder � I roast G. Garlic to slightly brown then pulverize with salt and pepper in a coffee grinder into fine powder like garlic flour. I use this to sprinkle on French fries and Home made potato chips. 7. Of course, I use tons of garlic to make black garlic. dcarch

Lpink, that is a very nice picture of you. Nice picture of your french toast, too! Glad to hear that you two had a chance to catch up and that Lpink could vent a bit. I've had the "estate plan" conversation with my mom. Thank heavens she is realistic about it all and it wasn't hard. I hope you weren't driving through those horrible storms we had on Sunday. What a mess.