Jinmyo

Robert's post is here. I would like to hear more about it from you, Robert. If you have the time and are comfortable in doing so.

Oh, Suvir, imagine my surprise on first reading this thread to find this.

Suvir, you could do one on sandwiches called Saran's Wraps.

Wilfrid with a tan.

Heston, first thank you for taking some questions early and for the lucidity of your replies. When considering a dish, do you first think in terms of a technique you would like to use or an ingredient?

tokaris, no. Sumac is an ingredient. For one portion of sumac use two of savory, marjoram, and thyme, about four portions of sesame seed, about one and a half portions of salt, lots of lemon zest. This is only a basic "recipe" and off the top of my head. I might be forgetting something. ediot: "Marjoram" is not usually spelled "mrajoram".

Whew. For a moment I thought you were talking about this instead of this. I'd hate to eat that first one. Jon, that depends on who's ordering. Although you're number 1, you'd always get the second.

Tanks, Fat Fella. I should be able to sample some of the du Breton products easily here in Ottawa. I've seen their packaged stuff but I'll look into hams, chops, and such. No sign of Applegate here.

By "confit" I think you mean "cooked slowly in fat". Thus: Brined pork belly in bacon fat. Brine for 2 to 3 days, pack in ziploc bags with bacon fat (or lard), simmer for 1 and 1/2 hours, discard fat, crisp the pork bellyon all sides in a pan, deglaze with verjus. (Summary based on something Ottawa chef Rene Rodriguez did on FN Canada. Full recipe c'est ici.)

I've found the pork belly recipe: You see what I mean? This sounds good.

Actually, "fine dining" is the common appelation in Canada, I think.

Ohhhhh....sumac. Lamb or goat. Nice on grilled short ribs too. And zataar for pita, definitely.

Yes. My surabachi is four feet wide at the top. The fragrance that comes up from the narrow bottom as the pestle grinds the seeds spreads in all directions and is incredibly intense no matter where someone stands. From plain rice to silen tofu to strip-loin steak, gomasio always works. So how about those green tomatoes, steverino?

Very true. A very good thing. I can't help taking a spoonful or two of hor gomasio while packaging it up for later use. So, steverino, what's up? What did you do? Did you like it?

No foam at all. Just crispy, juicy pork. Well, that and microgreens. And I like and use microgreens.

Steve, so "New American" is by definition not haute?

Well, Lesley, I know what you mean. But with pork belly and pulled pork shoulder and chiles.

Last evening I was watching Cook Like a Chef and they had a new chef on, Rene Rodriguez. I was quite impressed by his brining and curing for pork shoulder and belly. The FNCanada bio page says Does anyone know anything about him? Apparently he's cooking at ARC Lounge in Ottawa. Click for bio. edit: Here is a review of his food at ARC from the Ottawa Citizen: Yes, click this.

Well, if you make a salade nicoise-ish thing with roasted baby red potatoes or fingerlings, black olives, blanched onion, some crumbled hard-cooked eggs, some crumbled tuna, tossed lightly with oregano, some fresh mayonaisse atop, and red lumpfish roe people will not look up. And won't try to take your sandwich away. ediot: forgot about "tossing lightly".

tommy, fresh mayo with a bit of Dijon, slivered scallions, sooooft and sour sourdough bread with a good crust. Frites. It's good.

By "cold" do we mean "chilled", as in right from the refrigerator? Or cold as in room temperature or a bit less?

As I've mentioned elsewhere, I make tuna salad sandwiches with leftover tuna steaks. Well, I actually cook extra in order to make the sandwiches. Well, actually I admit to cooking them specifically to make tuna salad sandwiches. Um. Okay. I admit to making tuna salad sandwiches with warm, crumbled tuna steaks. I know I'm a bad person to waste tuna steaks like this but it just doesn't seem relevant at the time.

Yes, miso is wonderful. I've used aka miso with sake as a glaze for roast pork. I've used shiro miso in a white onion soup that was then gratined with garlic croutons and munster.

While I prefer grilling or searing, I have poached tuna steaks in sake with ginger and lemongrass and then used the poaching liquid to make a soup by adding dashi and lemon zest. The tuna was served on microgreens with salmon roe atop. Accompaniments were I think zaru-soba and hiyayakko, tsukemono. Rather nice and well received at the time. I wouldn't bother with trying to serve most tuna steaks as sashimi as they're loin.

Seperate comment: torakris, have you had any matsutake yet? Much of what is sold there is grown in British Columbia.