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Everything posted by Jinmyo
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I've got a slab of this German bacon called shinkenspeck, cured with juniper berries. Very nice. I rendered a few pounds of lardons and used the fat to saute, put the lardons in the sauce. Ziti with a porcini and tomato sauce with bacon, Macedonian and chorizo sausage meat plated with a dollop of cold ricotta with snipped chives. Haricot verts, blanched, sauteed with shaved poblano chiles. Dusted with fresh grated pamesan. Red and green bell pepper frittata. Sicilian black olives with pepperoncino. Small salad of microgreens and grilled shrimp with basil and mint oils.
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Ohhh myyy.
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Yes, their virtue is the flaky and defined texture that doesn't just flake off. I used them to bread some deep-fried canneloni with ricotta and spinach and a tomato/chipotle dipping sauce the other day.
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No. Welcome, Busboy.
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As a mother of three grown children, my experience is that children don't as yert have enough experience to be able to have preferences. Only obsessions and fetishes. I like the Japanese system. But Jin, didn't you have vegetable kids and rice or past a kids and eat everything kids? Kids that love salads and kids that love burgers? I recall a very strong preference for certain food from a very early age..when kid # 3 was born, I thought I knwe how much Gerber's pears to buy..but not compared to the other kids..he ATE 3x the amount of fruit, and at age 12 yrs. 6mo continues to prefer to start his day with an orange, a banana and some seasonal fruit 9 currently into pears) ...and then, perhaps, oatmeal or slices of toast. Picky kid #2 never liked food. and continues to think any food is suspect, unless it is beige, low fat and carbo or protein ( rice, poached chix, pancakes, bagels, white rolls, turkey breast, white land o lakes cheese.) I don't know, maybe I indulg3ed them...but itseemed like their preferences were so distinct from such an early age. Kim I agree with you that most kids are born with certain food habits. I am not yet sure about my son's habits yet, he just turned two and it currently surviving on gallons of milk and a couple of bites a food a day. My two daughters on the other hand are as different as light and day. My older one (7) would survive on junk food it I would let her while the second one probably eats better than I do. At the supermarket yesterday, my oldest daughter went straight to the snack food aisle want me to buy her various things while daughter #2 went to the fresh deli and really wanted the hijiki (type of seaweed) salad with edamame and carrots. As a child I ate almost no vegetables, so I guess we do change. I really like the school lunches here because, since the kids the all eat the same thing they actually eat it! I guess it is a kind of peer pressure, they don't want to be the only one not eating. My oldest daughter eats stuff at school that she would never touch at home and the only thing on the lunch menu that she won't eat is natto (fermented soybeans). Habits are for nuns. Food is for people. Kids might have this or that predisposition. But as the truc goes, eat something ten times before saying you like or dislike something. I would never force kids to eat anything they didn't like. Or force them to finish anything. But I wouldn't make them what they liked just because they liked it. The vegetable kid is now a omnivore. The pasta kid is now an omnivore. The "only white foods" kid is now an omnivore.
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I first thought bonito shavings but agedama seems more likely. It would be interesting if they use panko this way, as Italians put breadcrumbs with pasta.
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Culinary Artistry is a very good book. I've only consulted the charts a few times and not since last year but it's nice to know they're there. No entry on natto though. The Soul of a Chef is great. As is the Making of a Chef. I think that designing a meal involves contrasts and conguencies of flavour, aroma, texture, colour, and sometimes temperature. Assembling a meal on the basis of what someone likes or doesn't can be like: "I like pizza, so a slice of pizza. I like baked potato so one of those. I like peanut butter so I'll dress the potao with peanut butter. Duck fat is good so a bowl of that." I have found that if one considers a few main ingredients and then works backwards and forwards from that, letting the potential dishes just percolate and bubble up, bearing in mind the transition from dish to dish (most of my meals are served or eaten course by course) then the ingredients on hand will present new possibilities. These are refined during the course of setting the mise. I'm fortunate to be able to taste/smell/feel/see a dish on thinking of it so the process of elimination (editing is the most important part of any art or craft) is quite quick.
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The owner's pronunciation. Which is real fun if he or she has a lisp. If English has no vowel equivalent say it more loudly.
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Both of those things are in my larder. So is vodka. Interpret liberally! So, I wasn't sure how to handle the spoiler issue. If anyone is seriously annoyed with the "no spoilers until it's over" policy, there could probably be a separate spoiler thread. Oh, I'm sorry. I hadn't realized you wanted a certain date. I'll do it and then post about it when it's time to.
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Hi, Danny. In Steve Shaw's introduction to your Q&A he indicates that you had some familiarity with the discussions of Blue Smoke here on eGullet. As a restaurateur, what do you think of eGullet? Do you follow the site at all? Do you think other restaurateurs are aware of and react to the discussions here? How does a long discussion on the Web compare for you to a newspaper review? Do you think eGullet is a good thing? Or do you consider it a nuisance and wish it would go away?
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Point 1 - The Lardo is a pizza topping. Kind of like bacon on the pizza crust.
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Otay. I'll do this on Thursday or Friday. mamster, do dried chiles count as larder staples? How about dried wild mushrooms?
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As a mother of three grown children, my experience is that children don't as yert have enough experience to be able to have preferences. Only obsessions and fetishes. I like the Japanese system.
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Liza, panko do not really have much taste.
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Deep-fried panko-crusted manicotti stuffed with ricotta and spinach. Tomato and chipotle dipping sauce. Roasted whole cremini mushrooms with paprika. Haricot verts with much butter. Grilled rack of lamb with cumin. Slaw of Napa cabbage, shaved red onion, blood orange zest and segments with EVOO.
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I make my own breadcrumbs and croutons for most things like pasta and au gratin dishes. I'll use panko for tonkatsu, to bread some fish, chicken etc.
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NickN, a bit more information please? I have no idea what "Pro Chef" is so have no sense of what the chowder is like.
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Fleur de sel, kosher, coarse sea salt, Hawaiian pink, grey salt from Brittany, sel de gris, there's some kind of almost blackish stuff way back there that I was given that tastes like sulfur, table salt for scrubbing and salt roasting.
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Nope. Spicy. Peppery.
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Try roasting large slices cut on the bias with shaved celery root and shaved fennel. Then try it roasted on its own.
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Kiku, heh. Akiko, I guess it depends on how one regards or serves tonkatsu. For a quick bowl of katsudon, a bottled sauce is fine. But I would serve tonkatsu as part of a meal with at least five courses.
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Anna, the sauce needs to be strained until smooth. I'm glad that you liked it.
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Anna's got a squeeze bottle now she don't sleep at night... Plating is very important. And much fun. Even more fun is developing flavour/colour/texture profiles coherently throughout the meal as a whole. Have you ever seen the actual French Laundry cookbook? The photographs are really thought-provoking.