Jinmyo

Kiku, I usually stem, blanch, shock and chop. Then into ziploc bags, press out air (or use vacuum seal bags), flatten, label, store in the freezer flat. Once frozen, stand the bags up sorted by type and date in cardboard boxes that are cut with the sides low at the front and ascending towards the back. (This is for an upright freezer, of course.)

If you say that "blue cheese tastes bad" and mean it tastes bad to you, you're right. If you say that "blue cheese tastes bad" and mean it tastes bad to me, you're wrong.

The Sunday NY Times has an article on hot new chefs in Tokyo and Kyoto. One of them, Kimio Nonaga, battled Chen Kenichi in the Iron Chef Japan Cup '02. Heh.

Aix, could it be Rene Rodriguez at the ARC lounge?

Atlantic Monthly about food with photos. Yes.

Well, Soba, that's about it. Sometimes instead of stock I'll juice tomatoes (or use tinned), onions, celery, and peppers. After the straining and de-fatting I'll often braise wild mushrooms and so on. Braising isn't jazzy. It's more like Bach.

Thick soups like pureed potato and leek, split pea and hamhock (or drive it to the point of pease pudding). Braise braise braise. Lamb shoulder, short ribs, osso bucco.

Gee, Liza. Dough is so boring. I rarely make it myself but have someone else do it. Or just use wrappers. But, basically: You want a dough that's soft so about 4 parts water to 3 parts all-purpose flour. Knead it together, yada yada. Let rest covered with a damp towel for thirty minutes or so. Roll it out thinly yada yada yada. The most interesting thing is crimping the edges.

Gyozilla: Dried scallop, shitake, and chive gyoza. Shrimp gyoza. Pork and chive gyoza. Chicken liver gyoza. Steak and kidney gyoza. Dai gai choy and garlic gyoza. Showered with slivered scallions and ginger. Dipping sauces: shoyu with dashi and mirin; ngoc mam with sherry vinegar; ponzu (shoyu and yuzu juice) Daikon kimchee, cabbage kimchee. Just lots and lots and lots of gyoza.

Helena, thank you. I puree chipotle and adobo with roasted garlic. Butcher the chicken, pat dry, air dry, rub with the mixture and salt and pepper, let sit for about two hours, roast at 450 F for about twenty minutes, turn for ten minutes, 350 F for about twenty minutes. Cool enough to the touch, tear from bones, mix with wild mushrooms that have been cooking in butter.

Egad, at last. No, I'm kidding. Thanks for posting and I hope that school goes well. The root beer short rib sounds...interesting. Can't quite imagine it as I haven't had root beer in decades and never cared for it.

Shrimp chips. The only crisps I'd bother opening the bag for these days.

Roasted plum tomatoes filled with soft poached quail eggs. (Pick them up with your hands.) Potage of Yukon Gold potatoes and leeks (pureed and passed through many strainings until it was smooth and a light green) with garlic-rubbed croutons, double-smoked slab bacon pieces, and porcini oil. Shattered chicken (roasted with a chipotle marinade, pulled from the bones) mixed with wild mushrooms (reconstituted dried porcini, morels, huagu, lobster, honey, black trumpet mushrooms). Roasted shaved (mandolin) fennel with chevre and toasted crushed fennel seeds. Tuiles with tuna tartare, dollop of creme fraiche, few jewels of salmon roe, lemon zest. Petit pain with St Paulin and Cheshire cheeses.

Joe H, I just wanted to say that your post earlier on this page was wonderful. Thanks. Now, more such, please.

La Nina, at Italian botegas in Ottawa I always see it labelled as "dura". Ricotta is a bit grainy. Anyway, Our Jamie said "crumble" for the American audience because they might not get whatever pukkha bloody term he might use at home.

gj, it's online as well. Um. This is on topic because it's on eGullet and eGullet is about food. Oh. Yeah. Orwell wrote a famous essay on tea. There.

Attention: "Right" now means "left". "Cheese" means "paper". "Discuss" means "silence". Thank you for your cooperation.

Huevos, very interesting tale.

It's a Jamie Oliver recipe. It'll be about tossing in a bunch of fresh herbs and sqooging some ricotta about, giving it a good ol' go with some extra virgin, me old son. Perfectly good, but not particularly exacting nor needing exactness. By the way, I thought hard ricotta was dura?

slarochelle, it's not going to make any difference. Just use what you have.

Yes.

We do too.

cabrales...

Hi Alexandra. What do you think of meinjin (also known as seitan) and quorn?