Jinmyo

Mitsuba is a kind of parsley/cress. I can hardly ever find it. In Chinese it's san ye quin or san ip. I do chawanmushi with less dashi to egg, about 2 to 1. I'll often have a few thick slices of lobster tail at the bottom of the ramikin. Or a few mussels or shrimp. I've also made it with a quail egg and a few black truffle slices.

I myself harbour not the least trace of kindness towards Herr Stadtlander. Earlier in this very thread, a page or two past, GordonCooks (not his real name) and I briefly discuss the show. Gordon has had a positive experience.

Red and gold. Red walls with golden good fortune and longevity symbols or dragons and phoenixes. One rarely finds these at restaurants that do not serve Chinese cuisine.

Again, JAZ, excellent. I think that your examples make the point so well. Thank you for taking the time to do so.

FoodMan, excuse my ignorance for I have neither read Mario's book nor do I know much of Italian wines. But I assume you mean onions cooked in Lambrusco red wine? Or is is there a similiarly named red onion? In any case, a very nice meal.

ACT= A Cook's Tour. Tony Bourdain, Vic Chanko and company drunk and in speedos in Cambodia and other locales.

Yes, that's very interesting. And concise. Thank you, chefg.

Lovely plating, vengroff.

That was a wonderfully lucid post, JAZ. I agree completely.

Zaru-soba. I find the flavour of the buckwheat really stands out in this format. I like kitsune-soba as well but then I tend to pay more attention to the tofu. I also like to make maki with soba.

St. Maillard is the patron saint of flavour compunds.

Jebus, Murray, and Yosif.

Yes, I'm for braising and stripping. I'd sear first because the blessings of St. Maillard affects rabbit in a most felicitous manner. You were going to srve the ravioli in the broth? Nice.

I'm with Busboy and Suzanne. Cut it up. Roasting whole birds is absurd. Render the fat etc etc etc. But you've already made up your mind anyway...

Steve, I've looked for a photograph but can't find one.

Well, kind of. One gets a lovely roast and a few sets of small rib pieces. Wonderful.

Simon, I don't know whether to cry or laugh. So I'll laugh.

jaybee, just an easy way to great rid of grease.

Cathy, luxury! Oopies. Wrong thread.

I have heard of it, awbrig. I just didn't know what you meant by the term. If anything Irish-ish goes, I suggest chunks of lamb shoulder, seared, remove, lift fond with Irish whisky. Add to fine mire poix once it sweats, braise for four hours. Remove meat, strain (this means many many times until clear for those playing at home) the stock. Regrigerate until next day. Skim any fat left. Heat stock, add pints o' Guiness, add meat. Add brunoise of tatties 'n' neeps. Simmer forty minutes. Mount with butter. Serve with soda bread and a dash of cream, roasted carrots with chervil.

Marlene, simple is often excellent.

I'm aghast. Not my fault but I feel like apologizing. Sorry.

What do you mean by "Irish Stew"? What are the parameters?

Thanks, Soba. Steve, sorry to be a party-pooper but I'm dead set against this kind of thing. I think people can take off from their "best" dish and go much further and deeper instead of falling back on something reliable. I believe in consistency but not comfort, interesting and exciting guests but not impressing them. But much more than any of that I try to learn with every foraging expedition, each order received, each meal, each dish, each slice of the knife. me/grinch. Sorry.

Was the cold soba dish zaru-soba? Ooooh. How about a soba thread? Soba, would you do the honours?