Jinmyo

Dave, that's great.

Kristin, I usually tie the lime leaves and lemongrass inside cheescloth and fish them out. Sometimes though I'll take the vein out of the leaves, roll them tightly and julienne very very finely. I'll peel lemongrass down to the tender parts, slice down in half, turn, slice, turn, slice, turn slice, then mince finely.

Plates? Don't you mean bowls?

Japanese and Lebanese cucumbers are the way to go for most things.

Nice pictures, Rachel.

Kristin, that's great!

I prefer the heart, gizzard, liver. Perhaps the thighs, well done.

Ajay, that's a staggering report.

My two favourites are cubed daikon and Napa cabbage with scallion. I simply can't believe how good these are. I like it fishy and effervescent.

Ha ha ha.

Parsnips? That's great.

Grant, thanks so much for your generosity in answering these questions. What relationship do you see between your explorations at Trio and how people approach cooking at home?

Hot sauce is served on the table as a condiment. Oh, that helps.

Well then, I'd rather have the frim fram sauce with the Ausen fay with chafafa on the side. But that's just me. I'm sure it has its glories.

I don't think I really understand this dish. Especially the milk gravy. Can citrus fit in here anywhere to cut the glueyness?

Kristin, Hot Sour Salty Sweet is a great book. Yes, regular shoyu would work. Re konnyaku, gah.

Steve, sounds like one of the best uses for filet mignon I can think of.

We always hurt the ones we love.

I'm happy with anecdotal evidence in this case. Go for it, mamster. Photographs, please.

I've actually just purchased it this morning. Pink.

The huagu were dried. I reconstituted them together with kombu and used the soaking liquor in the soup, retained the stems and kombu for use in a Chinese stock. The huagu were about as big as my palm and I sliced each into about four or five pieces on the bias. I tossed them in my hoisin with chile seame oil and Chinese mushroom soy sauce. Very very dark and potent stuff. White pepper. They marinated in this for about seven hours. The sauce just naturally penetrated and glazed.

Nice, awbrig. I think I'd like the Maine Crab Cake over Garlic Mashed Potatoes and Haricot Verts to have a bit of a meuniere sauce. Or just a spritz of lemon juice and a bit of zest. Dinner for 30: Gohan (Japanese white rice) with gomasio (sesame salt) and nori sheets. Three year old hatcho (dark) miso shiru with baby spinach and silken tofu. Seared sea scallops on shiso leaves. Braised huagu (flower mushrooms) slices with a spicy sesame glaze. Sautéed young gai choy with ponzu (citrus/shoyu). Eight kinds of tsukemono (pickles) from a care package sent from a friend in Kyoto.

It always amazes me that people only born in 1975 are talking and walking and moving around. Then I remember it's 2003.

Hung Fatt.

Anyone?