Jinmyo

As always, Ellen, magnificent pictures and text. It's like Indiana Jones posting on a food board.

Great, percy.

Desserts are The Devil's flakey stuff behind the ears when you've been camping a few days. I think it's very very difficult to find good ready-made commercial products. In the end, more difficult and time consuming than just making what you like, how you like it.

Slaw of green cabbage, white onion, and carrot with celery seeds and celery hearts, Dijon and mayonaisse and lime dressing. Seafood bisque with three grilled U10 shrimp per bowl, a few drops of chile oil, a dab of creme fraiche with red lumpfish roe atop. Barley "risotto" with lemon thyme and petit pois. Caramelized onion and sharp cheddar frittata. Mozzarella and proscuitto rounds, roasted plum tomato slices on tuiles with chevre atop, assorted olives, crostini.

Sugar is The Devil's dandruff. Used sparingly, sweetness can round off heat or acidity or bitterness. For the same reason, if used injudiciously it flattens out, supresses, and violently kills other flavours.

Jinmyo, did you add tea leaves to the steaming liquid? Anything else like ginger? Is a tea flavor discernable in the greens? Thanks ← Yes. Tons of oolong leaves, lots of scallion and ginger bits. If you keep the steamer sealed it really does impart the smoky flavour of oolong.

I can very rarely get oysters good enough to serve raw so far inland here in Ottawa. (Of course, there are restaurants and "oyster bars" here that do it anyway. But, well, you know...) But when I can, it feels great. They are so primordial. One with crunchy grey salt. One with ancient shoyu and a few flakes of freshly shave bonito. One with lemon mayonnaise. One with a drop of trad balsmico and a bit of egg yolk. One with... I'll sometimes used "eh, not so much" oysters from a monger I trust for a soup or for tempura. Buit I don't think not so great oysters are great. Great oysters are great.

Chef Adria, thank you for taking the time but also for recognizing the importance of and making use of the internet to reach and interact with so many people. And to pedro, thank you for all your efforts in making this happen.

"Beef Pseudoyaki"

Onion soup made with white, red, and Spanish onions and shiro miso (white miso paste), sake, with cubes of deep-fried silken tofu floating over slivered scallions. Racks of lamb with a mushroom shoyu glaze, sprinkled with three kinds of mint leaves chopped and a light mustard dressing. Rice noodles with an almond sauce (crushed almonds, powdered almonds, ngoc mam, mirin, roasted chiles, almond oil). Oolong-steamed Shanghai bok choy with sesame oil and gomasio (roasted sesame salt). Shrimp chips (tapioca flour, dried shrimp etc) as tuiles with chopped grilled shrimp atop and a few drops of chile oil and lime. edit: Spoolong. edit: Spilllling. edit: sPelling.

Brunoise of dai gai choy (Chinese mustard green) and cubed daikon kimchi soup with beef broth and lemongrass. Thin rectangles of pillow and deep-fried tofu with sliced mushrooms in a ginger, black bean, and chile sauce. Strip loin roasts, seared, glazed with bulgogi sauce; roasted rare, thinly sliced with wasabi mayonnaise. Mixed grain (Lundberg Farm short grain brown rice, Korean sweet short grain brown rice, Thai white rice, barley). Radish tail kimchi.

Taking, formatting, and posting photos of even just portions of menus became too involved for me so I'd stopped posting them. But I'll try to post every now and then. Again, please bear in mind that this is a professional kitchen and I have two staff to help so it's really just intended to throw out some ideas some might find useful. Lunch (my own main meal) is less involved so I might post some of those too.

Here's lunch coming up for a few people: Baked potatoes slathered with duck fat and seasoned before they went in. Pulled them, will finish them while double smoked garlic sausages roast. Then I'll scoop the guys out, mix with crème fraiche, scallions, and barbecued salmon. Some haricot verts tossed with taramasalata. Slice the sausages and toss with frisee. Might poach a few eggs for the salad... Nah. That's fine as is, for lunch. Supper is for twenty odd: Butter-flied shrimp deep-fried with panko with a cilantro pesto dipping sauce. Korroke (rice crouqettes griddled) topped with Thai roasted red curry mushrooms (eryngi, chanterelles, oyster). You pick these up and pop them in your mouth. Dashi broth with shelled oysters and various seaweeds. Pulled pork with dandelion greens and tamarind sauce. Mint and chile granita. Followed by gohan (Japanese rice) with genmai cha (um, roasted rice green tea) and dried shrimp.

As far as I'm concerned, Jamie O has NUTHIN' on Tyler. And I'll say this publicly, just in case he's lurking...Tyler, you're is welcome to show up in my kitchen ANY day!! ← You don't have to worry about Tyler lurking on eG. More likely your hedges if you're at all presentable.

Russ, Keller would and does eat at Bouchon? (As would I.)

What's in Ritz crackers? What do they taste like?

Not quite so fake?

You're either on The Bus or off The Bus. Further, dude.

I'm with Busboy on Kellerizing them. One can also poach in EVOO with a few chiles then serve with cilantro pesto. But grilling is fun too.

Latvian-Japanese-Navaho fusion drive-throughs.

Ben: Exactly how do you mean? Mr. McGuire: There's a great future in plastics. Think about it. Will you think about it? Ben: Yes I will. Mr. McGuire: Shh! Enough said. That's a deal.

I think Bruni should have waited in those cases as well.

No. Yes.

Very nice, tetsujustin. Thanks.

I'd rather be hard to please and happy. So I am. And so I only watch FN (Canada) when there's something I want to see. Which is rarely, as with most TV. edit: Alton does indeed, as was put, "rock".