Jinmyo

Steve's right. But go hang out at the butchershop anyway. It's amazing what you can learn. Write it up for TDG.

Soak lardons in red wine and garlic. Pierce the roast and push the lardons in. Rub olive oil, salt and fresh black pepper. Into the oven at 550 F for seven to ten minutes. No bones so I'd say eight. Turn off oven, leave roast for about thirty-five minutes without opening the door. Pull the roast, cover with foil and let rest.

Folk will buy filet mignon. It can be tasteless, they'll still buy it. As long as it's tender, they'll buy it. Why waste the time and expense of dry aging it? The loss of volume... edit: Nick Gatti might have something interesting to say here.

Right.

The magic of television.

I watched Lidia on PBS recently. Five years ago, before I first encountered St. Mario's EVOO ways, she stirred a bit of interest in Italian cuisine that I had let slide since childhood. Mario fanned that to leaping flames. I've since made some things my Welsh/Italian mother made (without the hundreds of hours of over-simmering and better quality ingredients) and have stated on eGullet that I would even try tripe if Mario made it. So I watched the show with some interest. I was surprised to be so disappointed.

Bux, they used to haul out the good movies and say, "We could show this stuff more often if you weren't so cheap."

The crunch of the refrigerator style pickles is what makes it for me. Moishe's from Montreal or Strub's is what I can find in Ottawa. Sometimes I'll drop by Nate's* and buy a single huge Strub's from their service area. They always tell me to just buy a bottle, it's cheaper. But the guys they have in their pans are about half the size of a bottle and when I want that, it's what I want. *Nate's is a famous deli in Ottawa. Very very treff though. Bacon, pork sausages etc.

Naive recipes. Very terrifying to me, but I get it. "America's Home Cooking." I just turn away and leave them to it. Gah.

Brad, Methode and Technique have been combined in a new edition: The Complete Techniques. Great great book by a culinary saint. Much blessings flow from it.

mrsadm, I was going to suggest Pepin's book The Complete Techniques.

I've never heard of this, Suvir. Sounds interesting.

See? Lock and load, ivan.

hedgehog, yes. And I usually do about 3 or 4 dozen, in two pots.

I've never thought of those flavours together. But they would work.

Gah? Eggs? Eggs are never gah. When peeling eggs, I usually eat at least one. With a bit of Normandy butter and salt and crushed pepper.

Well, I can easily cook tongue. Opening tinned meat on the other hand is hard. Requires isolation lab with rubber gloves and sleeves through the wall.

Really?

Dave, let cool, perhaps in cold water. Peel (I use the handle of a spoon). Eat them all.

hedgehog, exactly. Although I get to a good boil first. But then I use extra large eggs.

Thank you, NeroW. What is a "BA recipe"?

Margaret, welcome to eGullet. Yes, I think the hiyayako with shoyu and natto thing is fun also. Sometimes I'll make a miso/mirin sauce instead of shoyu.

Uh...

Is it like tongue? I didn't know that. I've avoided the stuff because, well, the Germans aren't bombing London, are they? edit: By which I mean, see Wimpy's post above which came in while I was typing.