Jinmyo

Of course, of course.

Well, they're not my favourite. (Udon, soba, sa ho, tteok, ramen, ziti, linguine...) But they are wonderful with a pot roast (by which I think we mean a pot au feu)? Buttered egg noodles with wild mushrooms and a poached egg is pretty fine as well.

tommy, does it actually slop off the sides or is it relatively stable? Nice picture, by the way.

From a web search. it seems that Worcestershire sauce is the primary seasoning. And it's a rather wet sandwich. Sounds like it should be a British butty.

Wilfrid, I believe the seasoning is tinned.

Pork dumplings in sauerkraut. Hm.

Oh, okay, Suzanne. I thought it had to have a roux to be called gumbo. I believe I heard Proudhomme say that. I'm not sure though why someone would want to call a nice thickened soup "gumbo" anyway. edit: And there's Toby's post now.

I'm certainly no expert in regards to gumbo but my understanding is that there are basically two kinds of gumbo: those with a dark and those with a light roux. Sans roux, not gumbo.

Actually, I prefer porcini oil.

Depends on what you buy. Mine has bits of truffle crumbs floating around in it. You get what you pay for.

Pulled out the electric table grills. Bulgogi strip loin. U 10 shell-on shrimp. Asparagus (out of season but they were cheap). Scallions. Fresh shitake. Green onion pancakes. Grill yer own. Deep-fried shrimp heads and legs. Kimchee. Miso shiru. Gohan with gomasio.

Then please definitely stay away from truffle oil, Marlene.

They are. Truffle oil is oil enfused by truffles. There's also truffle flour.

I don't know, but for wings I use: chipotle and adobo blended, garlic powder, onion powder, a bit of hoisin, salt and pepper.

winodj, what can be said but: BI.BIM.BAP!

This really depends on what you're using the wine for. A Rioja reduction stands on its own as sauce. On the other hand, very acidic wines when part of a reduction just taste very very very acidic. So it's best to avoid things like vinho verde and Albariño. Gewurtztraminer is pretty good at retaining its character in the cooking process and there is also Verjus especially for cooking certain dishes. There are three basic rules of thumb when selecting and using wine for cooking. First, use a decent variety; there's no point cocking up a dish by trying to save money on the ingredients, but this is more of an issue in the U.K. & U.S. where alcohol is heavily taxed. Second, match the wine to the ingredients much in the same way as you choose wine to drink with food. This may be a highly personal choice, but it should never be an arbitrary one. Finally, always boil off the alcohol (which will otherwise ruin the dish) and flame the wine before adding it to anything. It is debatable whether flaming actually alters the flavour of the reduction, but it is a way of actually seeing that the alcohol has more or less disappeared from the liquor, it is also quite dramatic and makes cooking more exciting. M'lud M, a very useful post, if I might say so. Though I, like so many (I have received several PMs), read most of thine posts while sheilding my eyes from thy radiance and feel exhausted and listless for several days afterwards I should like to see more of such comments tumble from thy fingertips and through the keyboard into our waiting optic nerves. Really. ediot: I can't spell "to". Sad.

If a wine is going to be served with a meal, then I use that wine for cooking. Granted, the wines tend to be Shiraz or Soave or such. Nothing too expensive. But I find the echoing of the flavour by using the same wine to be interesting.

Turkey. Feh.

Oraklet, I'm not that knowledgeable about wine. I usually just use a cheapo Soave. A double-mesh strainer is, um, a strainer with two meshes.

Wild mushroom risotto with truffle oil and almonds. Warm salad of wilted pea greens and lupini beans with a mint vinaigrette. Roasted celery and fennel au gratin. Chipotle crusted bone-in pork loin chops with assorted peppers.

You could. Or deglaze with shallots and white wine, add back all the drippings and stock, some fresh herbs, mix cornstarch with a bit of stock and whisk in, when it's at a good simmer and thickening pour through a double-mesh strainer. Keep warm with a bain Marie. (Turkey. Gah. )

Yes, FoodMan. Thanks. Sounds good.

FoodMan, chile jelly mayonnaise doesn't sound weird. I just don't know what it means.