Jinmyo

You're welcome. But it's "Jinmyo" or "Jin", not "Jim".

Oh, I see. That's amazing. The photographs are spectacular.

Wiszhing youu llvck,. Hsard tio tttttttyupe wit crtossed fingferds.

Kim, yes. But cleaning as you go is also standard field procedure. One of the main differences is having enough burners, prep bowls, and surfaces and dedicated areas. But that can be applied in the home kitchen as well.

No fruit. Steak.

Howard, we've seen and said and heard it all before. Run a search on Martha Stewart, read the many threads, have a good laugh, and then get back to us.

I just thought I'd mention that it's actually "The French Laundry". There are many interesting reports and discussion of FL and Keller in several places on the California board, by the way.

Sweetbreads and mushrooms. How were they seasoned?

Kiku-chan, do baked ziti with cecce (chickpeas) and mushrooms. Finish with ricotta, mint, and parsley. I forget to mention mushrooms. I almost always use mushrooms, usually a combination of reconstituted porcini and fresh cremini.

I make ziti with a basic tomato sauce (sofritto, tiunned San Marzano, bit of red wine), slab bacon lardons, pancetta, hot Italian sausage meat, liver sausage. The copious leftovers are packed into baking pans for ziti pasticchio with toasted bread crumbs and croutons, shaved and grated parmesan or Gran Padano or pecorino or combination thereof. Baked at 350 F for at least an hour until crusty. Now as to ricotta. Sometimes I'll serve a mound of cold ricotta with the hot, crunchy and tender ziti. But often not because the temperature contrast will be a salad or chilled tomato consomme or somesuch.

beachcove, I look at Salon about every two weeks, sometimes more frequently. Yes, this is a great idea. I first saw this on Bruce's Saute Wednesday site.

Amanda Hesser has an article on Everyday Food in the NY Times Dining and Wine section today.

Wonderful report, lizziee. Again, as always, those egg dishes get me.

snowangel, I agree about the frying and salsa. Though I would use siracha or some such chile sauce with it and some lemon grass.

Kim, it's fun doing a range of different dishes sometimes, isn't it?

It's not great. I recommend a simple saute with lemon and capers.

Really?

You're welcome, Yossarian. Soprasetto calabrese and Canadian prosciutto on ricotta and arugula. Risotto Milanese (saffron). Braised shoulder of lamb with onions and much garlic, kalamata olives, reduced jus, fresh mint. Roasted fennel. Chilled tomato water with a soft-cooked quail's egg and tomato concasse. Crostini and shavings of Grana Pandano.

Minimum: thigh meat, cold butter, fresh mayonaisse, good bread (perhaps toasted). A range of variations from chipotle to watercress. As for chicken breast. Feh. Carnivore's cotton tofu. Less than worthless because a chicken still died instead of just skimming scum from soybeans.

Caprial is doing a co-presenter thing on PBS of something called something like "America's Best Home Cooking". The idea is to get recipes from across the U.S. on a single theme and reproduce them on the show. Ho hum.

I agree, Andy. The book is a pleasure. The photographs are great, the recipe descriptions seem clear, and it is easy to get a sense of the flavours and textures. I think that this is so because Batali himself takes great pleasure in what he's doing.

Ew.

Trillium, that's so. But lontong are their own delightful subject. I fry the slices, sprinkle with gomasio, and eat them with bulgogi. How "fusion" is that?

Tonkatsu? You got it in one, Suzanne! That is the one and only purpose we have found for the thin-sliced pork chop. No, no, no. Tonkatsu should be made with thick loin chops or tenderloin. As for the thin chops: Curries. Or deep-fried Chinese style pork.