Jinmyo

Stefany, Welsh/Italian/French etc. All Goyische. So what's hentalach already?

$12 a blob? I should stick some tubes in my bag and go to the Big City to make my fortune.

Well, speaking for myself, your participation is missed. Don't be a stranger, John.

tommy, mac n cheez is at it's best fried. Though I'd add toasted crumbs and bacon.

Yes, I have. No, it doesn't. There's someone growing it on the Pacific coast. Wait a minute and see if I can find the website. edit: Here it is. They sell the plants and real wasabi paste. Not too expensive. "One pound 100% Real Wasabi Paste - 12 tubes (43g each) $49.90 + Shipping and Handling"

Cathy, I always thought it was just typical British food. Like jellied eel. My mother was adept at spending as little as is possible but getting as much volume and flavour as possible. So guts were big. edit: Ack! Ketchup! No, English mustard and onions.

Cathy, I didn't even know fis was Jewish then. In fact I don't think I even knew what "Jewish" meant.

No, my mother did liver rare. Tongue sandwiches!!

That would be great. Any other FN coverage of el Bulli would probably be dreadful. You could make it work, either as ACT or an hour long special.

Brains, hearts, livers, kidneys, tongues, lungs, feet, cheese that smelled like feet, were all a big part of my childhood. Couldn't avoid it.

Tony, will this visit be on A Cook's Tour?

My mother used to make this. Fis. With hard eggs and malt vinegar.

Yes, I frequently use Keen's mustard powder in breadings and rubs.

I think that what's being spoken of here is making maki-zushi rather than nigiri. Certainly, rolling things in rice and nori is very easy.

However, Suzanne, Keller's oft-stated goal at the French Laundry is for it to become a style and an institution that will continue after he is gone. I've noticed that he continuously emphasizes the restaurant and the kitchen rather than himself. And that he has been disappearing into the kitchen, spending most of his life and time there. Perhaps he is now trying to disappear from being in any particular kitchen.

Yes, I would. Radicchio and treviso have done me wrong more often that not. As for stock, use what you have. The more that you cook, the more that you learn to make use of discarded bones and skin and such, the more and better stock you will have.

Oooh, nice one Tony.

I'd perhaps use them as you'd thought out with the celery root and such as a foundation for the bean puree and whole beans and so on. One thing. Do rinse those beans well and taste one. I don't know the product you're speaking of but I've bought lupini beans similiarly packed at a Bodega and found they needed to simmer for about 40 minutes. ediot: Without thinking, I typed "thought" without the "gh". Gh.

I'd do a plain risotto first (sofritto, white wine). Do the manchetta (emulsifying with butter and parmesan). Then add the beans and treviso (prepared more or less as you would), tasting as I go. Or serve it plated with the risotto as a base, topped with the beans and treviso. I wouldn't want big pot of bitter beans and rice.

Well, it's pixelly but it's a legacy item.

That's a hideous hat.

No. But I'm sure Toby can recommend some. I just read cookbooks like murder mysteries.

Bash away. Look for an evening course.

One could say that.

JD, excellent points, very well made.