Jinmyo

Toby, excellent. I hadn't thought of using pork belly that way.

Bux, I love raw fennel. No hope for me. /sniff

Gee, Steve. I don't know what to tell you, but if you'll go back and read your own post, I think you'll agree with the experts that there is little liklihood of awbrig not being insulted by how you phrased that point.

Ed, I think your last point to be very true. And was wondering if you are seeing any change in this amongst younger Chinese cooks and chefs?

Me. Seriously. I was talking of mere mortals. Not immortal beings with perhaps nothing mortal. Suvir, I'm old but I'm not that old. Thanks for the input, cabrales. This is something that I for some reason find myself thinking about. After all, it's a pretty fundamental issue.

Me. Seriously. Steve, I think that you're absolutely right about farmed "game". I'd like to hear more from other diners (such as awbrig) about what both Steve P and marcus have remarked upon about over-cooked fish and meat at Trotter's.

Yes, or where the Chinese salted egg is utilized in the manner Ed described. Always the last word on eggs. There is never a last word on eggs.

g. johnson, um, what's a 10 for you?

Ha ha. Okay. I love the stinkiness and sharpness of it with gai lan and many other vegetables. And with chiles. Thanks for nothing, Ed.

Do you use fermented bean curd as a condiment? Do you have any advice on its use with vegetables or meats? Any unusual ideas about its use.

I forget what it's called but there is a dish which involves steaming diced pork (it's almost in a cake of diced pork) with dried scallops and dried shrimps, or alternatively with salted fish. Sometimes one places scallions on top. I know someone who loves that dish. I wonder if you know a good place for it in New York City. Also, do you use dried scallops (roughly sounds like "gong yue chu" in Cantonese) in your cooking often? They have a wonderful texture and are concentrated in flavor.

So? My experience has been the opposite, with great staff seeming thrilled that we chose to trust the chef and the staff. And if they're just acting, fine with me as long as the service is up to snuff. Exactly. It's a business relationship, not a friendship. As long as the kitchen cares for the food, what does it matter what they say to each other about the customer? The customer is a plate. Well, a series of plates. And between the kitchen and the customer are the people carrying the plates. Of course they're performing. That's the job.

Hi, 12 User(s) are reading this topic (1 Guests and 2 Anonymous Users) 9 Members: Jinmyo (me), Nickn, Steve Plotnicki, Scottf, Bux, Blue Heron, Jason Perlow, Charles Smith, AdamLawrence I was just hanging around waiting for Steve's reply.

Jacqui Maloub is equivalent to Gordon Elliot.

nll, I'd use the fresh long peppers. Dried latin chiles (especially smoked) are fabulous; however, Asian style dried chiles are usually just hot without the fruitiness and herbaceous profiles of fresh.

Steve, your report was worth the wait.

Enjoy, LaurieA-B. Then report back in.

Suzanne, I know about the dimples. I've tried several borrowed Globals. Nope. Don't trust them.

Liza, that would be silly. Then just anybody could walk in and eat there.

I don't care for Global. They're well balanced, very pliable, but I don't trust metal handles not to slip. I just don't.

nll, the red chiles are about as long as a finger.

Thanks, Priscilla. I forgot to check the LA Times this week.

Japanese knife tricks video.

You want sacreligious? My friend Mori's mother in Israel makes matzo ball soup, latkes, lasagna, borscht, and pork loin every Hanukah. She says pork loin is so expensive, of course it's for the holidays.

Great - then call them potato pancakes with bacon and creme fraiche, or potato pancakes with sour cream and caviar, or potato pancakes however you want them - but don't call them latkes. Latkes is a Yiddish word for a dish that was created by poor people for poor people - consisting of very basic ingredients, and very basic toppings. Yes, Nina. Sorry, Nina. I know I'm a bad person, Nina. Sorry. Sorry. But "potato pancakes" to me means rosti. And the "psuedo-latkes" I make were based on my years of cooking for a Jewish ex-husband (which included learning to make gefilte fish). But, as you say, Nina. Sorry.