Jinmyo

Robin, that's hardcore. If it smells and tastes good, I'd try it. Toby, I hadn't known about (or had forgotten about) letting it stand in water for a few hours. Makes sense to me. I'll try it (or do it again).

I like pairing unagi with mussels for a nice balance of fat/sweetness with mineral-profiles.

sparrowgrass, it's hard to do better than eggs with morels, asparagus, and fresh bread. A lovely meal. Indiagirl, as Xanthippe said.

Sable (black cod). Similiar in texture, better flavour.

Thanks, Ruth.

Chen Kenichi is so dreamy.

Suzanne, Wor Shu Op?

I have. It's what I use. And, look! No split ends!

Nice, mamster.

jg488, the traditional thing to do would be to poach it for about an hour then serve it sliced with lentils and a tomato sauce.

This does sound like a series of robust dishes but not without delicacy. Somehow, it seems different from what I have gleaned from reading of New York C fare with many elements I find to be interesting in sequencing of texture and composition. The salad of sea bass, caviar, cockles and asparagus preceding the crawfish pie; the white fish with blood orange before the cod, chorizo and beans, followed by the squab pie. But then it might just be the pies. edit: Wait. This just in. Yes. It's the pies.

Slice it up, toss with shoyu, miced garlic and ginger, wasabi or chile, sesame oil and grill on a tabletop grill with onions and peppers, rice or tortillas. Kimchee or guacamole. depending. Sirloin steaks as steaks are just too tough.

I like stuffing poblanos or very large jalapenos with shredded smoked chicken, scallions, and queso blanco.

That's a very interesting meal. Crawfish pie. Squab pie. I like the sound of most of this.

Good for West and David H. As for Nob Feely, if he didn't know about Susur's trademark service order...

Lacquer baby back ribs with it.

NeroW, how about a dashi with scallions and some sauteed ocean perch? Followed by linguini with grilled shrimp with a light sauce of shallots, chicken stock, and butter and chervil. Or instead some rice with grilled skin-on trout. Peel off skin, pick up rice with it. Gomasio. Some miso shiru. Or mussels with white wine and chiles, frites (freedom fries ) with wasabi mayo?

Did you make the truffle butter, tommy? From bottled truffles?

That's sad.

Here is an article on last meals for prisoners about to executed.

That's interesting. I wonder why that would be?

docsconz, a great report. And welcome to eGullet.

Egad, no. Surimi is not crab. It's fishcake. And good as such. Surimi-nigiri is like musubi (spam sushi). Suzanne, TofuMate? NaSoya? Egadgad.

Xanthippe, I've read of several situations like this. Very very sad.

No fruitarians. Steak.