Jinmyo

Oh, this will be interesting. Good for you, Andy, and thanks.

Egad. Where have you been eating?

Tamarind tom yum soup with Chinese long beans. Then: Mabo tofu with peppers and ground lamb. Fried rice and barley with various mushrooms, onion, and Manphong roasted chiles. Then: Tandoori seasoned slow roasted (then seared) baby back pork ribs. Warm flatbreads Sweet and sour mango pickle with coriander.

In another room.

The icicle is now about twenty feet long.

The manky maritime merriment was making me wobbly and woozy.

Uh. Sure. I'm in. Luckylies?

There's an icicle hanging outside my window that's taller than me by half.

Salad of razor thin slices of strip loin steak with chrysthanemum greens and arugula with a Dijon vinaigrette. A poached quail egg topped with mustard sprouts on a piece of Canadian back bacon on a Chinese spoon. Beef consomme around a quarter of red onion roasted with shiro miso. Braised beef blade roast (mire poix, red wine, tomato and celery and carrot juices, thyme and bay bundle) slices atop mashed Yukon Gold potatoes with reduced sauce around and a spoonful of red cabbage slaw. Cheese course of 12 year cheddar, reasonable Stilton, raw milk camembert, Rouy, Epoisses, toast points. (I took some of the leftover mashers and made a fish pie with haddock and peas for lunch. I likes me fish pie.)

Shrimpollapalooza Hot shrimp chips with gomasio. Poached U10 shrimp, room temperature, hung on the edge of a small bowl with a hot shoyu and lime dipping sauce. Shrimp spring rolls with a shrimp/lobster creme fraiche dipping sauce and deep-fried shrimp legs and heads tossed in a small mound of mesclun salad with a chile oil vinaigrete and a bit of American sturgeon caviar. Steamed silken tofu cakes with baby shrimp on a bed of yu choy Mounds of butterflied shrimp deep-fried with panko crust with togarashi that can be rolled in . Shrimp cakes (like crab cakes with minced Chinese long beans) with dai gai choy (Chinese mustard greens) and mustard puree dipping sauce. Congee (made with kombu, Chinese huagu [flower mushroom stems], and shellfish stock) with dried shrimp and koya tofu, watercress.

Well, they really are kind of smashed up. What would you call them?

Certainly "Americans are eating better than ever, US restaurants are better than ever." And that's true of Canada as well. But that's in comparison to the very dire conditions of past decades. And is still the condition of most of the food that most people cook and eat.

Jason, you could class that up by layering corn tortillas, beef and stuff, with other corn tortillas, topped with cheese and perhaps onions and bake in a spring-form pan. Bake about 35 to 40 minutes, let rest 5 minutes, remove the spring-form, cut into wedges.

Splendid, Ellen. Thank you.

yes they would. But they'd kill me. You wouldn't want that would you Jin? ← As in dead? Really? That's awful.

Hsssst. Cheat! Defamer! No-good-nik! (Good idea.)

But mushrooms too would be nice.

Five Chinese teas served in gongfu cha style with steeping and pouring vessels etc. Shaved fennel salad with ngoc mam, lime, and ginger. U10 shrimp poached in sake with a lime salt dip. Chrysanthemum soup (beef broth) with cubed semi-firm tofu. Deep-fried mackerel with black bean with small flour pancakes to wrap, slivered scallions, enoki mushrooms. Seared huagu (Chinese "flower" mushroom) slices with roasted chiles and shoyu. Korean black short grain rice; Japanese white short grain rice (gohan) with tarako.

Ever see "Yan Can Cook" version of a food processor? Just put a cleaver or knife in each hand and chop chop chop away! ← And if Yan Can Cook, You Can Too!

These aired on FN Canada. Both were great episodes, perhaps the best.

I keep thinking about this. ← Still thinking about this.

Use in Thai style curries. Fry shredded pork until crispy and serve on soft polenta or tossed in a frisee salad with a poached egg. Or shredded pork tossed in with sauteed wild mushrooms then used as a sauce for pasta. Or... But, really, is there anything finer than a pork sandwich on a crusty sourdough with butter and fresh mayonaisse along with a wild mushroom soup?

I keep thinking about this.

How about naming your restaurant after it? ← Gah. As for "sketti", I have fortunately never actually heard someone say this. Baby-talk about food is asinine.

There's nothing wrong with writing EVOO. But saying it is goofy.