Jinmyo

jrt, both are lovely (though I prefer a bit more caramelization on cheeses). The yogurt ball (labneh?) looks gorgeous. Yes, spinning a log of dough fior the green scallion pancakes.

Okay, folks. Thanks. My only purpose for posting here is to hopefully stir something for sonmeone so that they try something they haven't before. But, seriously, I've gotten some bizarre PMs over the years here including a death-threat from some kind of hamburger-helper-hausfrau. Please, layoff with that nutso stuff. I used to include this disclaimer or something like it: "Warning: Professional kitchen, staff of three, menus are served in courses for ten to forty or so guests. Do try this at home." So: Roasted whole cremini mushrooms au gratin with a spicy sauce on toast points. Braised Belgian endives with dill and seared monkfish medallions. Steamed rapini with butter and roasted tiny plum tomatoes with parmesan shavings. Tortellini with several cheeses in a parsley and parmesan broth with white beans. Assorted olives, salumi, and cheeses with bread sticks.

My grandparents immigrated to Wales from Italy.

Sigh. If I don't post, I get PMs asking me to. If I do, I get PMs or, in this case, posts like this. Ta ever so, folks. It's been a slice. edit: Oh, I just mean I'll not post in this thread as this has gone on since the thread began. All of which I have tried to answer, but I just don't have the time oe inclination. I'll still irritate you elsewhere, in other threads. See you there.

Wakame and roasted red chile soup with garlic chives and lemongrass with haddock and sole. Mussels in black bean sauce. Seared scallops with togarashi and steamed gai lan (Chinese broccoli). Clams spritzed with lime oil, with kimchi and green scallion pancakes. Assorted soba-maki with takuan, enoki, edamame, aduki. Massive shrimp poached in sake and ginger with a demitasse of the sake. Gohan (Japanese white rice) with peas rolled in wasabi, gomasio.

Feh.

Books, feh. What are the best butchery websites?

When I do it, I pretty much just use spinach, as most pro kitchens do. 'Cause it helps stuff to be, you know, green.

That's a great essay, FG. Oh, look: Mmmm, delicious local produce.

Re Babette's Feast, I just didn't find any of the dishes to be of real interest. If you'd eat 'em, fine. edit: On the other hand, the meat in Shaun of the Dead was at least rare.

Gotcha, doc.

Yes. But one does what one can. The buffalo mozz can always be fresh. And lovely with sun-dried or roasted tomatoes. But since, here, the only things seasonal are ice, snow, grey slush, and frost-bitten flesh, a woody tomato is the best most people can do with, I hope it's enjoyed and treated well. Most people in this world cannot eat anything at all except each other if "eat seasonally and buy locally" is taken not just a general suggestion (which I apply when I can) but as a doctrine. There is absolutely nothing growing here except in industrial agro hydroponic factories and mushroom farms. So I'm glad of anything that is edible and will pick the best of what can be had. edit: Personally, I'm much more interested in people knowing who makes their sausages or tofu or butchers their pork and such or getting jiggy with their fish monger.

Yes, it would 'count', if anyone was actually 'counting' ... and a hearty 'yes' to "has anyone seen that movie?" Hard to imagine how many people who frequent eGullet would have missed it either in the theatre or on video ... the ultimate foodie flick, I'll wager ... Gah. Hideous. Prefer Shaun of the Dead,

Shaun of the Dead.

The twenty foot icicle is still hanging there. During the brief periods of daylight it has rainbows in it.

Cool! Asparagus at $2.99!

Yes. Which is why it's best to use grapeseed oil or clarified butter, both of which have high smoking points.

#1 Yes. #2 The Big Night

If you sear the meat at high temperatures, often the oil becomes burned. This is bitter and should be drained off.

I never understood the hate towards chicken breasts. IMO they have the best texture, and the most inoffensive flavor, of the whole bird. Now, thighs can be nice on occasion, as can drumsticks if one doesn't mind dealing with the odd bits of cartiledge, but the breats, yeah, that is the way to go. ← Egad. The most "inoffensive flavour of the whole bird." Egad. /kills self

A flamethrower.

I went down to the Byward Market this morning to do some groceries. I had to hold on to the side of the car, grab ahold of the top of a parking meter, and then inch my way down the frozen sidewalk.

That's fun. Ta.

Yes, you're all alone there. While plain mashers are magnificent, part of their magnifence is their beneficient genorosity and quiet fortitude in holding up the flavours of other ingredients, cradling them gently in the sunlight. I mean wasabi with mashers to accompany grilled bluefish or such... lovely. But I do agree that say, cheddar trogether with chipotle is a bit much. It depends upon the other dishes served.

I always sear and braise. Nasty gristle becomes sweet sweet loveliness.