Jinmyo

Oh good.

Kristin, just pop one in your mouth and let's see.

Spanish mackerel. Also called horse mackerel.

ChocoKitty, thanks for the C-Cap link. Very interesting.

Rhea. This is true. Also nice with two lychee in each ice cube tray with white wine. Crack a few out into a glass bowl with a splash ginger brandy and a sprig of mint.

Reconsitute the shitake. Reduce the soaking liquor. Saute the shitake with shallots and garlic. If going Asianish, add ginger and shoyu. Tear bread into chunks and saute. Combine all including some of the reduced soaking liquor. Bake for twenty minutes at 400F. Lace with chile oil and serve. If not, saute torn bread in butter. Combine all some of the reduced soaking liquor. Add rosemary and thyme and more butter. Bake for twenty minutes at 400F. Serve with creme fraiche and a slice of ham.

Yes!

Anna, eh? It's yogourt in French but I'm pretty sure it's yogurt in English.

Brandade (salt cod, garlic, potato puree) on red leaf lettuce with a soft poached egg and a small piece of double-smoked bacon. Seafood bisque. Liver sausages with sauteed cabbage and onion. Marinated roasted red pepper slices rolled around chevre and minced scallion. Garlic tuiles with taramasalata (salted cod roe with fresh mayonaisse).

quanneur, welcome to eGullet.

Bux, that's a great point. Trotter could do some fine stuff with ankimo that would fir in well with his cuisine. Nice pictures, awbrig. My condolences.

Okay, I give up. What is this? Chinese fried dough?

Stone, this is some of your best writing.

tommy, hard to go wrong with BLT. Or bacon, for that matter. Congee with gomasio, sesame oil, peanuts. Sides of yu chiao (grease sticks), stir-fried dai gai choy, deep-fried tofu. mussels in chile sauce.

Clean, puree with lime, lemongrass and ginger, strain. Season. Add grilled shrimp and coriander leaves.

Tiff, sorry. I've never even thought of spelt flour. My experiences with the grain have led me to cook it about three time as long and with twice the liquid (chicken stock) as I would for rice and people still find it vile because it is so dense and chewy. Best of luck.

I tend towards desserts, coffee, and the check at the end of a meal. Yes, but I don't do desserts. Don't serve them. Don't eat them. And I like to present lighter dishes near the end of a meal with bread (usually as crostini) to accompany cheeses.

I tend towards salads, soups, and bread at the end of a meal.

Oh, I remember I once did (already par-cooked) pork belly smoked with pu-erh tea and coriander. Served with a ginger, shoyu glaze atop chive pancakes. This worked really well and I should do it again.

jciel, interesting. Thank you.

laura, for steaming I usually use bagged oolong or green teas steeped in the water. For smoking I use several old woks, lined with foil, lids also with foil so they can be crimped. I use leaves and mount the product (salmon or trout or tofu or whatever) on a rack.

I've just roasted whole cremini, lashed with EVOO, rosemary, kosher salt and fresh pepper at 400f for twenty minutes. I then deglazed the pan with a Belgian beer that has notes of cardomum and orange, threw this and the mushrooms into some sauteed Swiss chard, added some cream. This with slices of a very rare rib steak and grilled crostini rubbed with garlic. I'm eating this at my desk.

I'll steam or smoke with tea. Sometimes I'll put some macha in a seaweed broth.

Cool. I posted the only question that received no response.

General, I liked the Salumi tale.