Jinmyo

The review isn't on the website yet.

I love using the green part of the leeks. I've made a two-toned soup with one half from the whites, the other from the green. At the very least I'll use the green part in making stocks.

Sam, another blog soon would be brilliant. Say beginning on Monday?

Tana, Jason's sandwich certainly looks like Tommy Tomato. But it also looks like it had a great sense of humour to it. Too bad it had turkey in it. Feh.

Is he still doing this radio show?

That was fascinating. Thanks.

I've done something similiar with minced lamb and shallots. Shepherd's Muffins.

I use a silpat in the oven. I often use a ring mold to cut out circles and stack them with fillings in between.

Sam and Kathleen, this was the most awe-inspiring blog about Thanksgiving turkey I could ever imagine. Thank you for your many efforts here and congratulations on your successful dinner.

NM, is the hot gravy ladelled on top? Or spread like mayo inside the sandwich?

Good Lord! That reminded me of a soup that a childhood friend's mother would make: 1/2 cabbage unchopped pot full of water boil for two hours mash up cabbage with wooden spoon serve

Indeed. But let egregious boobs live somewhere else.

Yes, you do need a salamander.

Great stuff, Busboy. Thanks. And thanks for the video link. I was a bit surprised that bourdain didn't clock that wench that was harassing (patiient and kind) Chef Henderson.

Ydi.

"Gourmet." I wouldn't wipe fish guts off the floor with it.

I iked this comment, Todd, and have found it useful in thinking about their cuisine. Ellen, again, thanks for the photos. Just lovely. FG, dude, you so funny.

Wow. Why use frites then? Is this a common thing?

Very nice, Lucy. I usually caramelize in rings because strips I deep-fry and the shape tells me what I should do.

As I understand it, butter in North America must be at least 80. I can easily get Normandy cultured butter that is 82. Would another 3 or 4 make any difference? Thanks. Re frozen butter: It can last around six months in the freezer but the moisture content changes. It can be slightly grainy. Usually this wouldn't matter (say spread on a toasted bagel). But I think it might for baking, where measurements must be so much more precise than in general cookery.

Krinos is evil? I've liked what I've tried from them.

Ellen. Ellen. Ellen, Ellen, Ellen. Thank you.

Word up, dog. A small bowl of caramelized onions with lardons as a nest for poached egg with crostini. Of course roasted with balsamic. Two words: Onion bhaji.

Ah, nice. I often make a fennel pesto with the stalks and fronds along with grated parm reg and toasted walnuts. Applications include crostini, as a dab atop a roasted fennel bisque, pizza, with fish roasted atop fennel bulb etc.

Mel, I have often fried leftover Mac & Cheese (ziti with ricotta, grated parm, grated asiago, some pecorino, much much much pepper). Deep-frying sounds interesting.