Jinmyo

Will there be pretty pictures? Is Momo in it? Are there any chef interviews or comments? Is Momo in it? Will you have an update feature? That is to say, at the conclusion of the book (after "FIN") have a page describing fatguy.com and how to access updated information? And actually update the information on fatguy.com? Is Momo in it? Will there be pretty pictures of chefs in it? Is Momo in it? Will there be pretty pictures of Momo in it? Is Momo in it?

you broke your promise of limiting yourself to only 2 posts per day. i think i speak for everyone when i say that we're not angry, just a little upset that you weren't able to fulfill that commitment. I understand. I will now commit to six months of not posting anything. Hopefully I'll be more successful on this attempt. Ack!

Hey. Wait a minute. cabrales? Why do you want to know?

That's sweet. But has curly parsley ever been nice to you? Are there dishes you feel require curly parsley?

Mabo's dofu.

Actually, yes. But you know, I don't much care for that. I don't mind a bit of parsley thrown atop but I want me Dijon mustard and black pepper.

I simply won't use curly parsley anymore. Even minced quite finely, it's still tough and nasty.

It's only ever "okay". It's popularity is due to the fact that it doesn't taste like much of anything.

Suvir, what are Indian chicken stocks like? Is this the appropriate place to ask? Or on the Chicken Stock thread?

Suzanne, I remember from an article in either the LA Times or NY Times on burgers that the db burger is being emulated quite extensively across the U.S.

I've seen Hellman's in a squeeze bottles but it's plain. Kewpie (by the QP Corporation is the first and best mayonnaise made in Japan). It's, um, what the Iron Chefs use.

Avocado halves, hatch-marked, drizzle of champagne vinegar, twist of pepper, crunchy fleur de sel, dollop of creme fraiche, topped with salmon roe. Gnocchi with a brown butter and oyster mushroom sauce underneath. Seared salmon then flash-steamed with white wine atop. Roasted asparagus and leek strewn about. Munster and camembert with crostini.

Truer words were never spoken. Coconut milk, a few mustard seeds toasted in ghee or clarified butter, a pinch of saffron, chopped coriander and slivered scallions. Toss in some chicken meat or leftover fish. Or not. Creme fraiche and smoked salmon and fresh dill. Dijon vinaigrette and grilled shrimp. Masses of fresh oregano and olives and EVOO and chopped salumi. Touch of shoyu and wasabi and grapeseed oil, scallions, ginger, and kimchee. Taramasalata (brined roe in mayonnaise) with feta and watercress. Apples and pears and bacon and walnuts. Grilled chicken and wild mushrooms. With turnips and sausage and sauerkraut. Oh. My.

I agree, Svir. The rich and lustrous colour of freshly made mayonnaise is a beautiful thing. Bottled stuff looks like it's been bleached. A further confession: I keep a bottle of Kewpie mayonnaise handy for when I just need a dot here or there.

I suggest digging up an old mayonaisse thread and reviving it.

I certainly agree with that. Although I have on occasion resorted to a big jar of Hellman's when making vast quantities of potato salad.

That was a great post, Dave. Interesting experiment you conducted.

If I received a so-so minus from cabrales I would blush to my toes.

At this juncture I have to step in and say that Charlie Trotter is indeed very generous. He sent our kitchen library a complete signed set of his hardcover books (including Cooking With Patrick Clark). I have an open invitation to a tour and a meal and I've never seen the man. Most likely I never will. But I can taste his food from what I see and read and know I would be very ready to let the kitchen set my meal for me, whether he was there or out fund-raising for charity somewhere else.

Up to 3 if 1 is good means not just very good (2) but very, very good. Congratulations, Basildog.

Suzanne, the feet! I forgot about the feet!

Yes, the main thing is to know how you'll use the stock afterwards. As I make gallons of reduced stock at a time and freeze it, I leave it pretty neutral and then jazz it to left or right for specific uses.

There are several discussions in several threads. The longest is here: Lumiere Cookbook. Both Fat Guy and cabrales, whose opinions I respect, like Lumiere. I however find Feenie to be merely derivative of Trotter with no originality and generally squirelly. However I have not dined at Lumiere and base my revulsion on his appearances and his appearance on Food Network Canada. Charlie Brown with highlights, mousse, and a squeeze bottle. His current catch-phrase is "Good food rocks!" Indeed.

Mire poix, bouqet garni. Sometimes add roasted chicken bones for deeper colour. Simmer, simmer, skim, skim. About two hours. Strain through chinois. Strain through filter. Simmer to reduce. No salt.