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I love the braised endives with prosciutto and anchovies from Molly Stevens' All About Braising book.

White squash? Could it have been the more traditional daikon radish instead?

Are there any Chinese markets that carry peanut flour? China is the largest producer of peanuts and peanut oil, and with the Chinese being the resourceful type, I figure they probably make use of the leftovers somehow.

Dutch Kills, LIC, NY.

Why is it that these creative types don't use a name that's more creative than Brooklyn such and such? Sure it's the latest brand, but...sigh.

There are a lot of great books on there, but the one that I've been the most inspired by is Good to the Grain: Baking with Whole-Grain Flour by Kim Boyce. It's one of the best primers I've read on baking with whole grains, and it covers everything from wheat to teff to amaranth. The best thing is that the whole grains aren't used just to improve the nutritional quality of the baked goods (they still have butter and sugar after all), but to actually make them taste a lot better than a white flour counterpart. For that reason, I think it makes a big contribution to the field by giving guidance on how much-neglected ingredients can be used to create novel and delicious treats.

I make cookies with Peychaud's and rye flour. I called it a Sazerac cookie.

Once, a friend cut diakon into rounds and then vacuum-infused it with sweet vermouth and some spices. Then he grilled it over coals until it was crispy browned around the edges. It was interesting and innovative, especially for impromptu grilling.

I freeze large chunks of cucumber and use that as ice.

These dishes aren't really Nepali. Perhaps Tibetan-influenced Asian fusion at best, as you seem to have surmised. For a more accurate representation of Nepali cuisine, one should head to Jackson Heights places such as Mustang Thakali Kitchen, Himalayan Yak or Lali Guras.

Croque munsieur

Hangar