![](http://www.chow.com/uploads/8/9/5/420598_kao-nom-ky-nou1-lp-1209_small.jpg?20120523220005 "header=[] body=[<img alt='' src='http://www.chow.com/uploads/9/9/5/420599_kao-nom-ky-nou1-lp-1209_large.jpg?20120523220005' /><br /><strong>Another Lao query. Does anyone know what "kao nom ky nou" is? (General Chowhounding Topics)</strong>] cssbody=[user_tooltip]")
![](http://www.chow.com/uploads/5/1/4/420415_not-saffron06-lp-1209_small.jpg?20120523220005 "header=[] body=[<img alt='' src='http://www.chow.com/uploads/6/1/4/420416_not-saffron06-lp-1209_large.jpg?20120523220005' /><br /><strong>Lao "dok peet" - can anyone tell me what it is? (General Chowhounding Topics)</strong>] cssbody=[user_tooltip]")
![](http://www.chow.com/uploads/6/4/4/173446_an-the-butchers-0606_small.jpg?20120523220005 "header=[] body=[<img alt='' src='http://www.chow.com/uploads/5/4/4/173445_an-the-butchers-0606_large.jpg?20120523220005' /><br /><strong>What are "short ribs" in the UK? (General Chowhounding Topics)</strong>] cssbody=[user_tooltip]")
Best meal I ever ate:
Either fish soup on the beach called Psarou in Mykonos in 1974 or a wonderful meal at Gordon Ramsay in Old Hospital Road in London. Then there was Per Se.......
My current drink of choice:
New Zealand Cabernet Sauvignon for daily drinking or a stonking Rioja
I really wish I could:
get a book published!
My "Go-to" dinner party dish:
Beef stroganovor for ease or our great favourite, charred lamb cutlets with ratatouille, saffron rice, tsatsiki and roasted red peppers eaten outdoors on a long English summer's night. Doesn't happen often but bliss when it does.
My favorite comfort food:
Cauliflower cheese
My top 5 favorite restaurants:
Gordon Ramsay in Old Hospital Road in London. Mon Plaisir in Monmouth Street, said to be London's oldest French restaurant. Benares, the fabulous Michelin starred Indian restaurant of Atul Kohchar. Cotto in Cambridge. Rick Stein's Seafood Restaurant in Padstow - and that's just the UK - I haven't a space to mention restaurants elsewhere in the world that I love!
My most tattered cookbooks:
Mastering the Art of French Cooking by Julia Child et al; Simple Indian by Atul Kohchar; English Seafood Cookery by Rick Stein; All Simon Hopkinson's books; The Italian Kitchen by Marcella Hazan; Ken Hom's Wok Cookery. Those are the ones that are dog-eared and have pages stuck together with fish sauce and cream.
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