eunny jang

Is that the way to welcome someone back home? Tsk, tsk Mr. Moderator. I shudder to think what your excessive caution with photographic records implies. Re: Pho - what meat does everyone order it with? I always go for everything version - bible tripe, tendon, well-done brisket, raw eye-of-round and raw fat brisket. I haven't had the courage yet to order the meatballs.

Oh, yeah. Even better with a butter-tomato sauce, very simple and so barely cooked it's hardly a sauce - fresh, peak-season tomatoes, skinned, seeded and left in thin wedges, browned in butter with some minced onions and maybe a little garlic. Plenty of arugula cut into ribbons, piled atop each plate at the table. Pass the cheese. Heaven. It's also a great, plain, as a bed for all manner of grilled meat and fish and poultry - wilted arugula is really tasty.

I bet it was!! Everything you cook looks right up my alley. Your home seems gorgeous, too. Keep it coming!

I "save" everything too. If by "save", you all mean "shove towards the back of the fridge and toss everything every couple months". Sigh.

I'd venture to say that mediocre Thai food is the "signature cuisine" of the greater DC area.

When I read this I laughed out loud, which must have been strange for the other people on my conference call. And I think it is Art Vandalay. ← Heh heh heh. Potato chips, anyone?

What a mean-spirited post that was.

In the dinner thread, I mentioned that roasted cauliflower and stock-simmered lentils are a great match - textural contrast, similar nuttiness. Stir in some carmelized onion to play up the sweetness of the cauliflower, and have a good old eGullet time.

This blog is awesome. Savoring everything you've posted so far, and am looking forward to everything to come!

Tater Tot-iflette (tartiflette) ? The mind boggles.

Judy Rogers appears to be nuts about bottarga - there are several recipes in the Zuni Cafe cookbook, including bottarga shaved over cranberry beans. I think it's great with eggs.

I buy it in big chunks - the man at the store just eyeballs what I ask for and saws it off. It keeps forever, tightly wrapped, in the fridge.

In case the carbonara post wasn't enough detail, a couple notes: *I used a really STIFF dough - two large eggs to two and a half cups of flour to compensate for the liquidy filling. *one egg yolk really provides too much sauce for the pasta holding it. Next time I make this, I'll probably do it with very large saucer-sized pasta sheets holding the egg yolk nested in some ricotta or something. *the egg yolk filling has a tendency to "eat through" the raw pasta - if you are holding the finished ravioli for any length of time, I'd flip them every couple minutes. *90 seconds of cooking is just about right to my taste. I'm glad you're back in the dinner thread

Yes. Wonderfully. In fact a hamurger with kimchi and bacon is gorgeous. But I think I know what Eunny means about the year-old kimchi. ← New, bubbly, lightly tangy kimchi - sure. It's like a pickle, only tastier. And that hamburger does sound good (deviant that I am, I'd put a fried egg on it, too). Fierce, long-buried sour stuff that's nothing but dark muddy undertones - great on rice, not so good on the breakfast table next to a plate of bacon. You hear me, Mom?

Arugula is like a very tender watercress - peppery, rockety zoom. I LOVE a scant spoonful of arugula pesto made with walnut oil tossed with pasta, or arugula in a light caeser-ish dressing of anchovy, olive oil, lemon and parmesan.

I'm no gnocchi guru, but would like to point out the (perhaps unintentional) pun in the subtitle of this thread. I have been chuckling every time I see it come up in Active Topics

One heavy glass 2-cup liquid measure One heavy stainless steel graded dry measure set One heavy stainless steel graded dry spoonful set I'm a simple girl

That was a pretty weird post, though OpenTable is returning "no tables available" for any dinner seat for the next 28 days.

Bacon does NOT go with strong, year-old kimchi. Please don't ask me how I know.

Also, on Saturday: Heretic's carbonara Very thin cracked-pepper pasta sheets filled with a whole egg yolk each, plated with melted butter, grated pecorino and rendered pancetta. Fantastic - but VERY rich. Urp.

I love this - this sounds exactly up my alley. I love the way you pulled a not-immediately-apparant combo together into something delicious. I'm trying really hard to be a little more creative in the kitchen, thinking through why this thing tastes this way and that thing tastes that other way. This was an idea that came a little bit out of my favorite breakfast (strong Earl Grey with a tiny dab of raspberry preserves swirled in), a bit out of tea-smoked duck, and a bit out of a dish I'd had at a great restaurant here (pork loin marinated in assam tea) Tea-Crusted Chicken A couple chicken thighs marinated in a little water, red wine vinegar, and olive oil brought to a boil and steeped with plenty of Earl Grey and a little dried rosemary. Roasted in a hot oven skin side up, then down, then up again, with raspberry preserves and dijon mustard, heated and strained, brushed on, and then rolled in breadcrumbs, steeped tea leaves and rosemary at the last turn. It was really very successful - very herbal and floral with a very subtly bitter tannic undertone...good on the dark chicken. Roasted cauliflower mixed with puy lentils and caramelized onions. More rosemary. For those roasted cauliflower addicts out there, this is an insanely good combination - the "meatiness" of the cauliflower and the lentils match perfectly, with the sweetness of the onion playing off the nuttiness of the browned cauliflower. Lemony wilted spinach because I can't bear a totally brown plate. YUM!

Susan - my continuing thanks and admiration for this blog. Your Sunday brunch looks amazing! Can you tell me a little more about sorrel? I've never cooked with it, and don't actually know anything about it. There is something in my brain that says it's a sharp/tangy/lemony flavor, but I'm not sure of that, since the recipe tells you to sub spinach if sorrel is unavailable.

I always thought it was the surface water content - the reason why they tell you to dry soaked potato batons for fries very well. When breading for deep-frying, I try to get every last spot and crevice of egg wash well-coated with crumbs to create an impenetrable crust the minute it hits the oil. Otherwise, bubble bubble toil and trouble. Are you okay, Varmint??

I made my egg ravioli yesterday. It's so gorgeous outside, pics will have to come later...it was delicious and pretty successful, though there are lots of tweaks that could be made. The basic technique: verrry thin sheets of cracked-pepper pasta... with a light sprinkle of grated pecorino, more pepper and salt at intervals to "anchor" the yolks. The yolks deposited on top.... folded over and sealed with a whole beaten egg... and a little pancetta Just about 90 seconds of cooking was perfect - as soon as the ravioli started floating, the eggs were perfectly done. Really tasty. Though, I don't know that I could in good concience ask guests to eat more than one or two of these. I ate three, and then couldn't eat dinner. One on a pretty plate would be an excellent little plated first course, though.

If I PM you my number, will you pass it to him? Tell him that I'm a pretty good cook