Jinmyo

Excellent, FM.

Probably good. Natto is nice with togarashi so why not Tabasco? Akiko, that's just rotten kimchee. I buy my kimchee in huge bottles. The kimchee guy always points out the freshest ones to me. There's nothing like the effervescence and clean taste of fresh kimchee. It loses this after a week.

It never goes bad. It might concentrate further over time but that's a good thing. I love tradizionale on a slice of peccorino. Also great drizzled on pork.

Grimes' A Pizzeria Where You Can Skip the Pizza in the Times, Wednesday February 26th.

Nick was the lotus root deep-fried?

Potage of Yukon gold potatoes and crispy deep-fried leeks and garlic croutons as garnish. (Chicken stock, white wine etc for the soup.) Rare lamb kidneys with mache (lamb's lettuce) and watercress with a Dijon mustard sauce drizzled over top and thin slices of baguette. Red bell and poblano pepper frittata with chevre cream dizzled around. Sauteed shaved fennel with double-smoked lardons and roasted tomatoes. Demi-tasse of tomato consomme (warm tomato water) with a green-lipped mussel and mint oil on a tuile. edit: "Chevre cream" is just chevre loosened with warm white wine, crushed black pepper and minced tarragon and shaken in squeeze bottles.

Oh. Oh. The terms I dread are "veggies" "'shrooms". Utterly hideous. EVOO I've felt to be a quick marker for what is indicated, appropriate for text but nor what one would actually say.

I'd say it is.

An article in English.

kobicook, we can't post full articles due to Giant Copyright Sharks With Frickin' Lazer Beams On Their Heads.

In Ottawa most pizza places are run by Lebanese. Actually, a lot of the "Japanese" restos are too.

Great report, Stephen.

Egregious Versions Of Osetra.

Good stuff, mamster. And nice point about the "reasonable options" for drink with cheese.

Pixelchef's idea is great. However, for me the skin is the point of salmon. That and the fat just underneath. I'd rub the skin with salt and EVOO, sear it in and bung it in the oven for about ten minutes at 450. I'd stuff it with scallions, ginger, lemon, chile and mango. Serve with gohan (Japanese white rice) so you can scoop up rice with pieces of the skin, plenty of gomasio (sesame salt). Spinach maki (blanched spinach rolled in napa cabbage leaves, sliced into two inch rolls) with chile oil and ponzu. Shitake braised in sake. Miso shiru. Gari (pickled ginger) and takuan (pickled daikon).

Very nice, Steve. Thai green chile shrimp with wilted spinach, cremini mushrooms, minced white onion, red bell and poblano peppers. Frenched pork loin chops, grilled with much garlic and sesame chile oil. Cantonese noodles with a shoyu ngoc plam sauce and coriander. Sautéed baby gai choy. Roast lamb shoulder pulled and tossed with preserved Chinese king mushrooms in chile oil. Roti. Tsukemono of mustard greens, mango pickle, daikon kimchee.

Helena, how baby is baby?

David, you can't let Nob get away with this. He's Charlie Brown with highlights and a Van Dyke. Who da man? Who da man? You da man. Go go go.

Look. Look. Look. It says Are you mad?

Stone, yes. It turns the broth a light green (I don't use too many leaves).

Soba, that's a nice snack, packaged stuff and all. Silken tofu?

This all sounds great but Ron PMed me so I should try to say something. Generally I'll do something like steam them with chunks of lemongrass, garlic, galangal and sake; double mesh strain this into hot coconut milk. Then I might buzz this together with a bit of coriander leaves to get an emulsified broth. Reserve some and buzz into a foam. Put a ladle of the broth into a bowl, arrange four or five mussels, spoon a bit of the foam over top, some fresh coriander leaves, perhaps a frizzle of deep-fried leeks. (I don't mention seasoning because it goes without saying but a sprinkle of good crunch salt on top of each mussel is nice.) I've done this also with small but thick strips of double-smoked bacon and also with chicken livers put into the shells with the mussels. ediot: Reminded by Stone that I forgot to mention chile. Though sometimes I just put a drop of sesame chile oil on each steamed mussel.

Hm. Suzanne, it was an opinion piece.

indiagirl, the entire process of making risotto is constant stirring in order to really transform the starch. At the end, you take it off the heat and begin whipping in slices of cold butter and stir insanely until the risotto emulsifies further. Then add the parmesan. Lobster tails are easiest. You could of course use claws as well. Holly, those are fierce looking hot dogs.