Jinmyo

Wow. No, I don't. I'm interested though. Suzanne, please post what you find out.

Oh yes, please Rochelle. Do post about the externship.

There, now wer're all friends again.

As the Fat Guy once said, "Having low standards."

Dan, it's just a great dish. Anything with egg and mushrooms is staggering to me, actually.

Boys, boys... Take your magazines and go out back.

Dave, no I don't. Fortunately there are several programs such as Cook Like a Chef and Stadtlander (which I don't like for other reasons) on Food Network Canada that are actually about cooking and food as such. When I first started receiving FN Canada I watched television more than I ever had. Now that there are no new episodes of Molto or Mario Eats Italy and Alton Brown is on at an inconvenient time and and and... I just turn it on a few times a week to watch something for half an hour or so.

My thing with Gordon Elliot and Jacqui Maloub is that they're not cooking or doing anything useful. In my kitchen if you're not cooking, you're cleaning up. I watch a food show to see stuff about food. Not Gordon or Jacqui doing Gordon or Jacqui stuff. Put them on the Gordon and Jacqui Network, not FN.

Very nice photographs, awbrig. Though the foam on the squab doesn't appeal to me. As for photos, how about some pickled onions of truth! /This joke will be old be the time you, the gentle reader, stumbles upon it. But it was funny then.

Exactly. awbrig: Trotter: Supposedly the picture that was to prove that CT and awbrig were two different people: You've got a bit of a way to go with your Photoshop skills there, CT. A bit grainy.

awbrig, I knew you were Trotter posting under another name from the get go. This seals it. Charlie, great books, great stuff, best of intentions. Love your show. Would you do a Q&A for us?

Hm. Perhaps a friendly SuperAdmin type could prune this into two threads: One, the original BH thread which Dan and Mike and other people interested in Blue Hill can read; and the other the BS thread for the subsequent bubble and squeak. edit: Incision to be made half way through page 4.

This is a very good topic, lizziee. Thanks for posting it. I was thinking about this article when reading the BH thread.

Thank you, Ann. I've done chicken with fermented tofu many time but never chicken wings.

I wouldn't use one so I wouldn't know. I like to know what's happening with the blade so value the feedback each gesture provides. It all depends on how much and how often you use your knives. I mean, I've chopped 20 lbs of boiled yukon golds to make roasted potatoes this afternoon. In chicken fat and butter with pepper and then some ancho powder and zataar. Perhaps a machine would be perfect for you. Perhaps not.

awbrig, what kind of meat and game dishes have you particularly enjoyed at Trotter's? Were there none you thought overcooked or poorly sauced?

dimitri, take them to a knive sharpener. Have her do them and ask her to show you have to use a steel and a stone. Wusthof also has a ceramic sharpener. But I think it's best to learn steel and stone.

ballast, an excellent post. I know he loves vegetables. I wonder what the problem is with meat and game?

As Jason said. But it's nice to toast the chiles first.

Define good time. That's why Robert makes the big bux.

Ann, yes, fermented tofu is great in congee. And with chicken. By the way, Ed. When I said "thanks for nothing" I was just kidding. But I'm not kidding when I say thank you for for participating in this Q&A.

Bux, we agree. I'm not a bad person after all. I roast the onions in the skins with some garlic cloves and some 10 year balsamico. Then peel and spread on crostini with some shavings of pecorino and a dot of tradionalize balsamico.

Oh no. I prefer pecorino in this context. Perhaps even Sicilian pecorino with pepper corns. /waw

tommy, I truly hope that the good opinion that Dan and Mike's work is held in by many won't be overwhelmed. Uh. Dan? Mike? When you read this, thanks again for the excedllent Q&A you had here.