Jinmyo

Reduce more and mount with cold butter right before napping.

This thread.

Jacques Pepin's Complete Techniques (combines La Methode and La Technique). Why? That's why.

Yes! You go girl!

Clickez.

A noble death.

Re-reading "Orwell's England". "Hirohito and the Making of Modern Japan" by Bix (not Bux). "Shakespeare of London" by Chute. "The Reflexive Nature of Awareness" by Williams. Re-reading "The French Laundry Cookbook" by Keller and Ruhl. And current New Yorker, Atlantic, Harpers, NY Review of Books, Saveur. :Shouldn't this be moved to Off-Topic Chat?:

Soba, I was trying to avoid the sliminess because of all of the complaints and suicide notes I receive when slimy okra is served.

I like to keep it simple. Slice in half, hache (cross-hatch), pool of shoyu (soy sauce) with a bit of tuna or salmon tartare in the hollow with a few strands of lime zest. Or sliced the same but with taramasalata (cured cod roe mixed with frsh mayo) in the hollow. Or a green chile salsa in the hollow and scoop it with fresh corn tortilla chips. (I buy the tortilla and just slice and crisp them on the flat top with corn oil, crunchy salt, and powdered ancho.) ediot: Look! I can't spell "fresh".

Very nice, Soba. Would the pakbet work if the okra were fried until just done and then added?

Akiko, the fried onigiri sound nice. You could Westernize them slightly to go with the chicken sandwiches by putting a bit of tarragon and lemon in the centre. To go with the sandwiches, how about a tiny bowl of a tomato consomme or some such?

Thanks, Suvir. And please please please pretty pictures pretty please.

Hm. I'd ditch the rice. Unless you can make onigiri out of it.

Suvir, that's okay. It kind of looks like a gum eraser.

Lady T, I agree with all of your points. Especially that CT needs to know.

Larb!

Suvir, could you please provide a breakdown of the contents? How is it organized?

Doug, no worries. tommy's a good guy. But if you ever find that you're having a bit of a tiff with him or anyone, just send them a PM to check it out to avoid leaving too much personal chaff around the site. That way one doesn't run into something one now finds a tad embarassing a few months later.

Ron, I've done that (more or less; mine involved panchetta and pecorino). And it's great for large eggplants. I won't eat them but other people will.

Adam, it's the only way that I like eggplant. Babaganoush is otay, but a waste of baby (or Asian) eggplant.

Fabulous pictures, Jason and Rachel.

Slice in half, hache (cross-hatch) the interior, bend backwards to open the scoring, pour in shoyu (soy sauce) with some wasabi mixed in, push in a few slivers of garlic and ginger, cook in a grilling pan.

When she goes, we all go.

Heston, have you ever felt that speaking of "molecular gastronomy" might be a little, well, off-putting? Were there other phrases you had considered to describe your interest in this aspect of cuisine? By the way, I don't know how much you actually have to do with the design of your web site, but congratulations. I first encountered it several months ago and have re-visited it many times. I have found your comments there very useful.

And I already have my music group called Saran Rap I had thought of that one too. Perhaps as the "books on tape" version of the cookbook.