Jinmyo

Carnaroli is much richer in starch and flavour. "Carne", as in "meaty", I think. Wonderful stuff.

Wilfrid, I think some some simply seared venison with some greens (rapini?) would be refreshing.

Bux, that's -- that's -- well, it. And succint.

No, no, honestly--it's just me. No, it's the carnaroli. Real connaisseurs of risotto only eat carnaroli. Arborio is for tourists.

It does. And the colours are wonderful. The texture of the seeds and the (soft) cheese together are interesting as well.

Toby, thank you thank you. Unfortunately, the best I've been able to find for the last few days are baby Yukon golds. Still...

Liza, right. Tomatoes are fruit. Roasted tomatoes and a wedge of crumbly pecorino.

No fruit. Cheese. Just kidding. I don't care much for fruit these days but of course citrus goes well with fried halumi. And pomegranite seeds or juice can be interesting with Stilton. Weird colours though.

Yes, they sound great.

Steve, what are ratte potatoes like?

Wilfrid, as I recall, the worst part of dealing with hare is the stench during the skinning.

No, these are sausages made from veal liver by a guy at an Italian deli. He only does them occasionally these days as they don't sell as well as the hot Italian, mild and so on standard sausages. So I have him call me when he feels like doing them.

Shaken. Not stirred. Nice response thom.

Exactly, Miss J. Disclaimer: Professional kitchen, staff of three. Still, please try this at home. Potage of leek and potato. (I found two very large hunks of parmigiano that had gone rock hard so cooked in the soup. White wine, Dijon mustard, chicken stock. Puree.) Dressed with chive oil and porcini oil, a few large garlic croutons. Liver sausages sliced and tossed with microgreens with a lemon vinaigrette. Sauteed green cabbage with red bell peppers, cubanelle chiles, and black olives. Pain de Pepin (French country loaves based on a recipe by St. Jacques). Camembert, Rouy, Stilton. Green and purple olives.

lizziee, just the idea of the egg dishes drives me crazy.

The colour (derived from coral) against the white glow of the silken tofu, Miss J.

Nick, I keep forgetting to check on that site. Nice link. Thanks.

"Yum yum." Heh. This is really broadening your palate, isn't it? That's wonderful.

Rochelle, did you (the class) smoke the duck?

The regionality of Italian cuisines is both their strength and their weakness. The development of a pan-Italian and national cuisine, one that borrows freely from all regions, is something one is more likely to see in the U.S. than in Italy. My experiences of Italy were extended camping tours with family, going here and there for weeks and months. Consequently, I was never bored with the food. But I have to agree with Steve that, as I am now, I couldn't stand living in one spot in Italy for more than a month.

Jaymes, we'll see what happens. I rarely make this kind of food for others but I might for myself. Beanless chili, of course of course.

And make sure that the inset board is at the correct height for anyone using it. Bwa ha ha haaaaaa.

I agree with Steve. You need to be able to move your cutting boards to where you need them and be able to clean them easily.

Disclaimer: professional kitchen, staff of three. Still, please try this at home. Bone-in loin pork chops, rubbed with white pepper, marinated in Chinese mushroom soy with garlic, wasabi, and chiles, grilled. Very thin scallion congee with toasted pine nuts. Deep-fried cremeni mushrooms. Asparagus and ginger gyoza (fried dumplings) with a lemon dipping sauce. Hiyayako (chilled silken tofu) atop a blood orange reduction with caramelized zest and crunchy red Hawaiian salt.

No - think of wet dish atop "soaking up" item. Stroganoff atop noodles, other stuff atop rice. The chili is the wet, and the eggs are the base. Kind of like the chili is the "sauce" for the scrambled eggs. EDIT: And, I want to add that if yours is the kitchen in which everyone winds up hungry in the wee hours of the morning after partying all night, "Chili & Eggs" will make you an absolute legend!!! I see. So then rather a small quantity of chili to eggs? So that the eggs are visible still? And no, that's not my kitchen. But the next time I make chili I'll think about serving scrambled or fried eggs with it. Thanks.