Jinmyo

Suvir, I believe you'll bring a "special sauce" to it.

Suvir, as I've not eaten a Big Mac I am uncertain. I suppose however that a ground beef curry with tomatoes and onions with a bit of paneer eaten with naan or paratha would address the essence of the thing. Or one could put out a naan, spread the goo, lay another naan atop, more goo, another naan. Slice into portions for the double-decker thing.

Just mix gram, water, salt to make a dough. Press it out into a baking pan. Let it rest. Slice it into appropriate frite shapes. Fry.

Gram flour frites with a thin tomato chutney.

Um, not really, Suvir. But I can describe making them a bit. One makes a basic dough, let it rest for about half an hour. Knead until it's no longer sticky, then cut into portions. Roll out the portions. Brush some sesame oil, put a bit of chives (garlic chives, actually), sprinkle some salt. Roll it up and pinch off the ends. Anchor one end with the thumb and coil the rest around. Fold the other end under. Roll it out. Voila: jui cai bing. Fry on medium heat until crispy and brown on each side. I make these so that they're about two inches across but they could be any size.

Wilfrid, that all sounds lovely. How long will you let the confit sit?

Disclaimer: professional kitchen with staff of three. Still, try this at home. Butanabe (grilled strips of pork loin with Shanghai bok choy and scallions in a miso broth). Hiyayako (cold silken tofu cut into a circular tower about three inches high, standing in a sauce made from pureed mint and basil with citrus, lime zest atop). Chive pancakes with crunchy red Hawaiin salt. Wild mushrooms (shitake, cremini, reconstituted huagu, straw mushrooms) braised in shoyu and sake. Onigiri (rice balls filled with chopped Spanish mackerel) rolled in gomasio. Tsukemono of kimchee, pickled mango.

Well and nobly done. Will there be photos?

I agree. But it's an often used component in much French haute cuisine.

Ah, Jeff, you buggered it.

I cook for people who don't feel bad. And, especially, for those who do. i pity those who don't cook for people who feel bad. I feel for people who cook for bad people. I feel people who cook and aren't bad people. For I cook people who don't feel bad. I don't cook for bad people. Don't feel bad, for I cook people. Feel bad for people who I don't cook. I don't feel bad for cook people.

Internal temp of 160 F.

I cook for people who don't feel bad. And, especially, for those who do. i pity those who don't cook for people who feel bad. I feel for people who cook for bad people. I feel people who cook and aren't bad people. For I cook people who don't feel bad. I don't cook for bad people. Don't feel bad, for I cook people.

I'm with Suzanne. I prefer polenta with stuff served atop or alongside. Like short ribs. Osso bucco. Wild mushrooms. Lamb shanks. Pulled pork.

Scalloped potatoes with ham layered within, topped with gruyere. Sauteed asparagus with lemon. Wild mushroom soup.

Croque monsieur with tomato consomme.

Heat some cabbage kimchee. Add roughly chopped ham to equal measure. Boil udon. Pour cooking water over some spinach. Toss udon and spinach with kimchee and ham. Spribkle with gomasio. Much sake.

Ham bibimbap. With eggs.

Sautee fennel with celery and white onion. Add rougly chopped ham. Let cool. Stuff manicotti with mixture. Dip in flor, egg, bread crumbs. Deep fry. Have with mint and pea soup. Salad of romaine and pecorino.

How about taking some slices of ham and tearing them up unevenly. Crisp them with some panchetta, garlic, and caramelized onion. Make a sauce of pureed toasted ancho chiles with balsamic vinegar. Make some ziti with a butter sauce. Plate the ziti. Put some of the ham and panchetta atop. Nap with the ancho balsamico sauce. Twist of pepper, some roughly chopped parsley. Have with leftover black bean soup with a dollop of creme fraiche or sour cream. Hache half an avocado and dust lightly with chipotle powder and a spritz of lime.

I don't think so. The orange slices are decorative, they don't expect you to actually eat them.

Steve. Please. Please please please. Do this. And write about it. Please.

Sheri, that's great. And welcome to eGullet.

Duxcelle.