Jinmyo

As well as Fl and Trotter's books (back off, awbrig), I like Hot Sour Salty Sweet by Alford and Duguid. And the _______, The Beautiful (e.g. Provence) series by Collins.

Welcome, Jeff. That's great. It would be wonderful if they made a mandoline.

Righto. I'll use chicken eggs on quatro formaggi with basil.

I will definitely do this.

Thanks, Adam. I've never seen pizza with an egg. Sounds marvellous.

Adam, I like pie too!

They're commonly available in Chinese and South-East Asian grocers.

That is odd.

It does indeed. Also great for slicing duck breast, steaks, sashimi. As for what I was peeling, actually I found it in the drawer and the kitchen help said they knew nothing about it. I'm getting another though. Still the heft of a heavy Henckel is where my heart is.

Yes, they are sweet. Too sweet. I only use those with duck liver and usually use some rice vinegar. In fact, I sometimes slice them up and marinate them in rice vinegar before using them.

Pork chop sandwiches (butterflied pork loins rubbed with ancho, cumin, ginger, tomato and garlic paste atop cole slaw in fresh kaiser rolls). Fresh potato crisps/chips (mandoline, double-fried) with fresh jalapeno mayonaisse. Roasted asparagus with balsamico and pamesan shavings. Braised lupini beans and chickpeas with rosemary and double-smoked lardons.

Hello, John. Thanks for participating. In the sample of Simple Living you've provided you mention your experience of Kyovera ceramic knives. I have the sexy all-black model. Heh. I agree with your assessment but was left wondering if you ever did get their yoke peeler. It's a wonderful tool. While it lasts. Mine lasted about three weeks.

awbrig, sugar doesn't even look like flour. It's crystals. Flour is powder. Were the lights off?

Stone, I think the site I linked will help. But I don't read recipes without pictures so I don't know. But most recipes are duds. Most of the web is a dud.

This site automates Google for recipes: Cookin' With Google.

lizziee, I almost jumped up and down when I first read that in the Cookbook. I did find my sous and show it to her immediately though. "Look at this! Look at this!" I love that book.

This hasn't been broadcast in Canada as yet so I haven't seen it. I'm typing blind. But it seems that kids given an opportunity to work in a famous kitchen (if they don't know about Mario or Babbo, um, there are these TV cameras on you?) had better get their wits about them. If they didn't then witless is as witless does to the end of their days. A success story would have sold better for FN and Mario. If they weren't coddled, well, they weren't eggs. But I haven't seen the show.

wannabake, I'm sure it will all be fine. (I'd have chosen FL though. Might as well go to the market as to CP, by comparison. ) Oops. But it'll be fine. As was pointed out, if you were excited by the menu, that's a good thing. Hope baby and all is well.

jaybee, that's a great book. I know you'll enjoy it.

Jasmine rice. Chicken and coconut milk broth with mint, lemongrass, and bay with silken tofu and mussels. Roasted cremini and portobello mushrooms in a shoyu sauce. Roasted white and portobello mushrooms in a sweet chile sauce. Stir-fried cabbage and onion with a peanut chile sauce. Slaw of dai gai choy with ginger and scallions.

It's not. It won't.

What I Saw, Berlin 1920-1933 by Joseph Roth. These are brief articles written for German newspapers. Beautiful prose. The Weimar. Oh. On topic: Knackwurst.

Very nice review, cabrales. The chicken with escaroles, carrots and black truffle sauce is very appealing.

There's white spelt flour? I'd try white spelt as a grain if I could find it.