Jinmyo

Re the clams, not to speak for St. Mario but I know that he has a standard retort that "Italians like to see the shells, to know the seafood is fresh." Maybe so. But on a pizza?

If both husband and wife like to cook, they should get seperate apartments and invite each over for dinner.

Anna, I don't really do recipes just procedures, so I hope this will do: I caramalize dicced apples and onions with a bit of ginger. Add half as much tamarind and twice as much mirin. Puree. Strain. To this add equal amount of shoyu. Season with white pepper, sometimes with a bit of chile. note: It was on the Dinner thread, around page 65.

Suzanne, I can't see your bag from here. I'm not sure what you are describing as the first picture so I don't know what your question is. But for tonkatsu, flour, egg or egg/milk, panko is fine.

Patrice, that's very interesting. Could you tell us more? It would be wonderful if you could post about some of your proposed menus.

Maggie what are St. Jacques Yorkshire puds? Frenchified Yorkies? Is nothing sacred?

KathyM (birder), that's fabulous. Congratulations. Anna, that sounds lovely. And another score for romaine lettuce.

Ah, but did you bung 'em and call them "me old son" (™ Jamie Oliver)? No? Then pukkha up. I'm sure they were fine. Dried shrimp are nice briefly toasted in a dry pan and then tossed with coarse salt, perhaps some dried chile. With sake or beer.

Kim, that's great. 'Tis the season for braising: daube au bouef, lamb shoulder, shanks, osso bucco, pork belly... And vegetables are great braised as well.

Not to speak for Suzanne, but re chard. Strip the leaves from the thick stems. I like the stems for slice thinly on the bias. Saute in butter or steam. Or just cook the leaves, cut the stems into batonettes and marinate in citrus and salt for a tsukemono (pickle). Or roll chard leaves within Napa cabbage leaves, slice into two inch lengths, stand upright in a pool of clam broth and ponzu... etc etc etc

awbrig, are they better or worse than other bottled salsas?

cabrales, I had always heard of "engawa" as the fin of hirame (fluke). How was it served? I think it's often done as a temaki.

One thing about cooking with EVOO. When that fruity/peppery aroma starts to waft, it's ecstatic. Of course if you can smell it, that means the flavours are burning off. But jebus aich crust, that smells so good.

Canola is great for deep-frying. Grapeseed oil is particularly nice for quick-searing of toro tuna.

Goose and duck fat for roasting potatoes and root vegetables. Failing that, bacon fat and butter. Failing that, EVOO and butter. Or either. Drop a bit of suet in canola oil for frites (aka chips, frys).

Welcome to eGullet, Julie. What is Penzey's?

St. Mario converted me to the dark path of his EVOO ways. I do saute and roast with it. However, for deep-frying I use canola oil. For very high heat sauteeing I use grapeseed oil. I'll use peanut oil for some Chinese dishes. I'll use corn oil for South Western/Latin dishes.

Japanese curry is it's own thing. While changing it for the better makes it better, good seems to not be the point. S&B curry is like ketchup. Bottled ketchup is terrible and you can make your own easily and it will be much better but when someone wants ketchup they don't want what is better.

Rhea and Kristin, such as yours, creative uses of leftovers can be very engaging.

That would be great. I don't have a digital camera either. In any case, continuing to post on this adventure will be interesting.

No.

So many things are called "gnocchi", including the polenta-like semolina Roman "gnocchi". All hail tinned San Marzanos without whom winter would be a yet darker and grimmer season.

Anna, are photographs a possibility?

No, I use salted anchovies. They come in a 2 kilo tin but you can get smaller ones, I assume. Just rinse them off and soak in water or milk for a few hours. Then slit the bellies and pull out the guts and bones. I make more like 10 cups of dressing at a time with a good handful of chopped anchovies. For 1/4 cup I'd use at least two filets. The left-over guys still hang out in the salt.

Romaine lettuce is great. As is a caesar salad. Smashed baby Yukon gold potatoes roasted with duck fat. Grilled chipotle-crusted bone-in loin pork chops. (Finished these in the oven atop the potatoes.) Spinach wilted in butter and cream. Mushroom and onion soup with red wine and beef stock. Caesar salad (dressing: EVOO, egg yolk, crushed garlic, Worcestershire, fresh lemon, anchovies) with shavings of parmesan and torn garlic croutons.