Jinmyo

Are you dissing my tempura batter?!!! That's fighting talk where I come from S Simon dear, it's just not traditional tempura, which I prefer. It's like Western folk adding onion to miso shiru. That's not miso shiru. I'll add miso to an onion soup but never onion to miso soup. The egg white in particular makes the batter fluffy and luscious. So it's great for fish and chip kind of things. But t'ain't tempura, really.

Jaymes, could one not plate the eggs atop the chili instead?

Soda water and egg white make a very voluptuous tempura batter. Trotter does this. But I usually prefer a simpler, more austere batter for tempura that doesn't make the crust and batter the point but just cradles lightly and doesn't even cover completely. Ice water, rice flour, salt.

Hows abouts - Sashimi ? Not really. That would be just slices of raw scallop.

For how many people and how many do you have? A range of preparations would be nice: As sashimi with shoyu and ponzu. As seviche with lime, lemongrass, ginger, and chile. Poached in wine and herbs (basil comes to mind) and served with a loose pesto dipping sauce. As a brunoise mixed with peppers and spooned atop rice or noodles. Or in a more Western context, the same as above but with butter and served with linguine. Or in a fish broth with the large shells placed in the bottom of the bowls. Or...

I know. However, I can't find another way to describe scallop carpaccio. "Flattened scallop" just doesn't do it justice.

Great great posts, Steve. Rabbit schmutz. Heh.

I imagine it was. Was there an acidic element to the meal? Perhaps the pesto?

Well, why not?

Very nice, Adam. Even with the bloody raisins. The gratin sounds wonderful.

Excellent reports from both Beachfan and lizziee. Thanks. Reliability. Consistency in excellence. We've had some threads that touched on this but nothing specific to the topic. lizziee? Beachfan? In General, if you are comfortable in doing so and have the time?

Brig, any Japanese grocery will carry it. Korean as well, and some general Asian grocers. Failing that, I'm sure you can order it through the web.

Kristin, have you tried almonds with shoyu, mirin, and togarashi? Just heat a medium temp so that the shoyu forms a glaze. Some gomasio is nice as well.

I think that these words of Robert's post are the most damning in that they are I am sure exactly what Keller would not want to hear. In the immortal words of Keanu Reeves, "Ouch, dude."

Robert, a truly prodigious post. Thank you. Your perspective on FL is very interesting.

A very nice account. Thank you, ahr.

Not really. A good braising pot and sn oven are good enough. A rice cooker is a good thing, though.

Simon, that's astonishing. And to speak of "courtesy" in the midst of being so very rude.

Nick, while mint and lamb work together well, they aren't de rigeur. Cumin and garlic, as you've used, works great. I hope that you enjoy it.

Art of Eating is great. I can't recommend it enough.

Nick, I usually do gut them. And sometimes debone them. That time I just pulled the flesh and skin from the bones for tossing in the salad.

Don't go away mad, folks. Caramelize onions. In clarified butter toast cumin and mustard seeds, add curry powder. Combine with onions. Add crushed chiles (or ancho paste). Add coconut milk to moisten. Add fresh lime juice and zest, concasee (peeled, seeded, diced tomatoes). Season with salt and black pepper. Add fresh coriander at the last minute. Sear a strip loin black and blue. Slice thinly. Serve steak atop the sauce with either naan, frites, or gram frites (gram dough sliced into frite shapes, deep-fried).

I've used them with no problems. Egg whites, crimp the edges, a lot of water.

Nick, try rubbing them with EVOO and grilling. With a bit of lemon and crunchy salt. You can tear the flesh away from the bones with your fingers. Pop a few olives, some good crusty bread.

Sure, herring, pilchard. All are called sardines. These were about4 inches long, head and tail inclusive.