Swiss Meringue Buttercream

Basic ratio for swiss meringue buttercream is 1:2:3. Egg whites: sugar: butter.
updated April 2012: i find that you can increase the sugar to 2.5. Simply add a healthy splash of water along with the whites to help dissolve the sugar.  Also, if shortening is needed to stabilize the buttercream, a 70:30 butter:shortening ratio is working well. Stable but without a perceptible shortening flavor.

Fried Biryani

This is like an Indian version of Italian arancini. And, a cool- sounding play on words. How nice does that sound? Fried biryani.
Components:
Rice. Biryani spice. Chix/ lamb/ beef. Fried onions. Mint. Cilantro. Bechamel. Standard breading procedure.

Maybe served with an aerated raita?? Yogurt mixed with onion juice/ pureed onions and jalapenos?