Jinmyo

Kiku, it's now 5:45 a.m. and I've been up for a few hours.

Steve, done.

"Fat Guy said to start this thread. Please discuss."

I don't care much for tenderloin and so rarely have anything to do with it. However, we had an interesting discussion around poaching the thing you might want to look at: Boiled Beef, According to Bittman.

Admittedly, some truffle oil is cr@p. You get what you pay for. And, admittedly, it can be ubiqitous. But used well, it is delicious. Um. I splash a bit on cheese and porcini pizza. And on poached eggs. And sometimes use a bit when making fresh mayopnaisse. But then I like porcini oil too.

I think that "real" Indian cooking is primarily found either in the home or at a high-end restaurant. In both places there is the expectation that the food will be nourishing in more ways than just slapping some flavours across the tongue and filling the belly. The cooks and chefs at many "ethnic" restaurants are working under less than favourable and less than honoured conditions. They're just getting the job done and so care and nuance are luxuries they can seldom indulge in. And not what many diners are looking for. The glories of Indian cuisine stand as they are, equalled but not surpassed by that of any other.

Nick, the most horrific popping and squealing sounds come from the oven. It's amazing.

When doing a rib roast as small as three ribs I like to go high high heat. I lard it in a few places with pork fat soaked in red wine and some smashed garlic, rub with much kosher salt and black pepper, rub it down with butter or olive oil. It's at room temperature, the oven is pre-heated to 500. In a cast iron skillet I sear the meat on all sides and stand it on the ribs, open the over door, shove it in and close the door. And walk away. Seven minutes per rib, then turn off the oven and leave it for an hour. Let rest. Carve.

Uh... St. Mario and St. Jacques have both recommended tinned beans. I do think that dried beans are best for use in cassoulet and other long, slow-cooked dishes in terms of texture. I've never seen any tinned with sugar.

Well, not to impugn the motivations of any one who actually does these competitions, I don't really understand it. It's not as if you get dry ice and Chairman Kaga and to open ten cryovacs of foie and bring them home after the show.

Sorry. You don't need a dolsot. You could put the rice in a skillet on a medium heat until the bottom crisps and then slide it into a noodle bowl and then scatter (bibim) your assorted stuff atop the rice (bap). To ferment, just leave it in a cool dark place for three or four days with the container inside a larger container to catch the runoff.

Suzanne, great review. Steve, I haven't read the book yet so I've got nothing.

Yup. But hey, it's a Canadian news item. They're all like that.

I favour tinned beans. I can't discern any loss in quality as long as it's a reputable brand. Just make sure you rinse the horrid liquid and gack away well.

"Richmond Hill chef Frederick Oh has once again helped put Canada at the head of the international table. Mr. Oh, who runs the Richmond Hill Culinary Arts Centre, and his team of chefs recently won bronze at the Culinary World Cup, a competition held every four years in Luxembourg."

Great. Lovely stuff. I can't do long grain brown rice any more, though thirty years ago I shovelled it back. The Lundberg brown short grain was such a joy that anything less was just "less". Oh. Nick, I might have missed this but did you get the scallop roe? Does anyone in North America use it?

Nick, I've been on a spinach binge for the last two weeks. I just saute briefly with butter, salt and pepper. Eat it with toast, with rice, wityh fish, with anything. What short grain brown rice do you use? Lundberg Farms (they have organic and actual) sells a great short grain brown. Luscious.

In which case panko or your own home-made toasted bread crumbs would do. Scallops are lovely, Nick. What did you have with them? Or just the scallops?

Soup and sandwiches: Seafood bisque with saffron or wild mushroom consomme with creme fraiche. Olive oil packed sardines on garlic crostini, much pepper. Cubed roast pork with rutabaga coleslaw (with celery seed and cried chiles) in soft sourdough. Artic char on wilted watercress also in sourdough. Thick cut frites with fresh mayonaisse. Kosher sour dill pickles.

jaybee, Food Arts had a very nice article on the place a while ago. Cuisine sounded good, interiors quite nice. I dunno.

Grimes review in NY Times.

Jim, if you had a digital camera or could scan a few photos this could be very interesting. I've never had a Smithfield let alone one aged so.

Yes, klink. Gunkan. These are oval shaped, like maki but with the nori acting as a collar to hold the roe. edit for crappy image:

Thanks, Adrian.

Sounds very nice. Could you tell me a bit more about the dressing?