Jinmyo

I am beginning to suspect that Dave might be a nerd of some sort.

Buttermilk is also a good marinade for pork and fish.

Margaret, very nice. Frenched racks of lamb with a shiro-miso and shallot sauce with fresh mint.* Dashi (consomme of bonito and kombu) around a panko crusted u10 (big) shrimp with the legs and head deep-fried and on the side. Gai lan (Chinese broccoli) sauteed with dried scallop sauce. Grilled very large portobello (shinned and de-gilled) deep-fried and served with Hawaiin pink salt dip. Bundles of of ahi tuna tartare with ponzu and roasted poblano wrapped in blanched Napa cabbage. Gohan (Japanese white rice) with gomasio (sesame salt) and toasted nori. Assorted tsukemono (pickled vegetables). ___ *I'd never done lamb this way. I would add some chiles next time.

Mon colonel, this is of the utmost urgency. Your people need you.

Before the Tyler Florence haters get in here and complain again that Florence was hitting on the housewives on Food 911... that was the point, guys.

Elvis was just a fat, drugged up Vegas singer compared to Nick.

Tong choy? Water spinach? I love this with tofu and massive quantities of slivered ginger and white pepper. Baby Shanghai bok choy have to be my all 'round favourite for succulence. Generally, I prefer Asian vegetables to any Western vegetable.

Pan reminds me of risotto rice. Carnaroli.

I like gohan best of all. Most calrose varities are great. I also like Lundberg Farm's organic short grain brown and their Japonica black short grain. Thai sticky rice. Long grain white. I've never had a basmati I've really liked. I find it waxy and dry.

Kristin, please please tell me the deboned chicken was skin-on.

Hi Andrea, thanks for participating. I was wondering if the range of new sakes that have become available over the past decade has impacted your work at all. Have you ever been asked to pair sake with American/European cuisine?

Thanks pnapoli. Does this mean we have to call you "Mr. Gatti" now?

That sounds quite nice. Thank you.

Kristin the braised slab bacon and tomato dish sounds interesting. Could you give a bit more detail?

So dreamy. Someone please post the link as soon as you can.

No Ac'cent. Aji-no-moto.

Jody, works flawlessly. (LA Times pop-up ads of course.) Thanks again.

Quite agree about smoked cod. Still, I'd take just about any fish and chips at the moment. What NYC needs is a good meat pie shop.

Adam, I like spices too! But I'm on the middle ground. It depends upon the context of the meal as a whole, the ingredients, and the skill with which they're used.

JAZ, umami, my mammy. Very good article.

The James Beard Journalism award nominations for 2003 Steve Shaw (aka Fat Guy) published a piece on the Redneck Riviera and Sandor Zombori here on eGullet. This was nominated in the Internet category, making this eGullet's first Beard Award nomination (Steve won in the category last year). The two competing pieces in that category are: Natalie Maclean's "Lady Sings the Booze" and Michael Steinberger's "Cold Shower."

Mandoline?

Fun article, Maggie. Suzanne, Steve put the "Age" in "New Age."

I've just bought a jug of the most beautiful white kimchee. Huge quarters of cabbage, shredded daikon, scallions all fishy and sweet and crunchy. No chiles. I'm going to have some with some ocean perch (and regular cabbage kimchee and daikon kimchee).

Gordon, great pictures. Thanks for posting. And welcome to eGullet. It's not addictive. It's just... tasty.