Jinmyo

How about folding some lobster into the risotto? You can even buy a tail or five already cooked. Just slice into sections, reheat gentle in butter, fold it into the risotto after you do the manchette (emulsifying with butter and parmesan). Some fresh tarragon perhaps.

"Hillo, ho, ho, boy! come, bird, come." -Hamlet

That's some bitter chocolate.

Good job, Suzanne. Poor Jenny. Still, it's the kind of book I'd recommend to her. That's just the kind of person I am.

Jason, it's not that sukiyaki isn't great. It's that I find yosenabe sublime. And yes, coastcat, great in winter. Like boulliabasse but much more interesting and bright.

No, Cap'n. Who won?

I agree entirely, Heron. That's how I've always asked for anything of this nature and how I always prepare and serve it.

Yosenabe. Clams, shrimp, scallops, shitake, chicken, tofu, harusame noodles, greens in dashi and with a ponzu dipping sauce. As for sukiyaki and shabu shabu, there are better ways to have beef, which is the feature. But yosenabe is its own constellation of flavours. There are no better ways to have yosenabe than to have, well, more yosenabe.

Of course, Vic. But then chanko cuisine is just lots more of whatever you would do with a nabe. As far as I know...

Aren't different noodles used? Thin for chow mein, thick for lo mein?

What is your favourite one pot meal?

I've always wondered about making a kind of Asian baccala with dried fish and congee.

In Ontario sweet and sour is reddish-brown, chow mein is brown. Duck sauce is called plum sauce. Sizzling rice goes SSsssSS(pop)ssSSssssssssss.

You slay me! Take my knife. Please.

Chipotle or ancho with orange, cumin, shoyu, shallots.

Well, you would be.

Boris, your post about West will be interesting. The chef is logged in as I type this.

Bashful3, this kind of roast is great for a traditional British Sunday lunch. Followed later by Tea. Light supper. I keep the bones for myself.

Recipes for baking, definitely. But I don't bake any more as we have our own baker.

Actually, mamster, I like all of your stuff. It's so gintchy. But of course I'd prefer to see you post your own recipes (regardless of their origin) than something reproduced from a book in your article or on the plate.

Much better, mamster. Nice photo. ("Sure they did." )

Adam, they did the pizza. They actually did the pizza. Bourdain liked it.

Adam, there's also some weirdness in Edinborough. The fried Mars bars, haggis. They even fry a pickled egg.

Or three or four times less work. How so? Assembly is just a matter of reaching out here and there, turning left or right, put, place. Off the menu means to the walk-in at least, scrounging for components.

Great report, Stone. Nice photographs. I think the point is then that this is indeed "pizza". But not pizza.