Jinmyo

Akiko, that sounds just lovely.

I think because some people try to get more than they give. They use what thedy do to define themselves. And what they (and others) say about what they do to tell themselves bedtime stories. Waking up, it's still just food. But also, it's food . Essential. What our skin and bones are made of. A Zen Teacher, Anzan Hoshin roshi said, "Cooking is the art which becomes your audience. They don't look at it and just walk away. It becomes their bodies and minds." But he meant "art" as something done as fully as one can.

Well, don't stick your thumb in it. But go by eye. Use a pot you know well and that you have a good sense of its volume. Viscosity, the sound it makes, all inform.

spqr, I have no problem as such with loosely speaking of "art" in the sense of a masterful level of craft. But I have found that painters or sculpters or photographers or musicians who define themselves as "artists" are usually lacking in craft. That much more so with cooks and chefs. To speak of the "art" of cuisine can give one a sense of on-going possibilities. To speak of what one has done as "art" or oneself as an "artist" closes down those possibilities into self-indulgence.

Steve, I can't tell you how much it cost to have them do that. But you're worth it.

awbrig, 80+. That's an impressive statement. Trotter should hire you for adverts. Have you ever had experience with Rob Feenie's Trotter knock-offs at Lumiere in Vancouver?

cheffette, "if you have time and are comfortable in doing so", perhaps you would consider posting about your stage at FL? I would really love to read it.

Rice cooked together with shitake and dashi, served in small portions on squares of nori with slived shitake atop. Chinese celery and chicken soup with silken tofu. Sake poached salmon on watercress with a yuzu dressing and julienned shiso leaves and deep-fried salmon skin atop. Baby bok choy with a miso sauce. Range of tsukemono.

I've used that edge for slicing prime rib. Nice. But somehow I find I hesitate to consider them "real" knives in some surprisingly obstinate way. I'll have to try one out a bit.

My feeling about the Wusthof santoku is that it feels close to some truly superb Japanese santoku (worth about $900 then) I've had the privelege of borrowing for a few hours some years ago. Close. As close as I'm going to get.

My Wusthof Grand Prix santoku doesn't have the Kullenschliff edge. Nice knife.

Fun report to read, Steve.

I have a favourite Henckel. And a favourite Wusthof.

You see, Steve. This is where you can get into trouble because it can be easily read as what you don't intend to say.

Yes.

I really don't think that Steve is a snob.

No.

I know.

Jinmyo -- Trotter trained "extensively" in kitchens? I don't remember where or for how long. I just wanted to indicate that he's not actually "self-taught".

What else would the practice of Plotnickiism be called? Expensive.

Hey, that's me! Good to hear.

I believe that Trotter has arranged for some people to stage in France. But he doesn't do French cuisine, although of course the organization of tasks and so on is based on Escoffier. Trotter trained extensively in kitchens rather than culinary courses but he does provide some scholarships for culinary school training.

cabrales, yes monkfish liver is tremendous. In some ways (or at least at some times) I would much prefer it to foie gras. You mention that Would you expect any of them to? Even if they could, why would they do so in Chicago?

Very interesting report, cabrales. I forget now so I'll ask: had you had monkfish liver prior to this?