Jinmyo

Why do you think I was asked to leave the priesthood? Well, there was that thing about offering Holy Communion with the eucharist on your outstretched tongue. That would have to be one big wafer. Or as my father in-law (Anglican priest) says "Big God" sized. I think we're ruining Bux's nice thread.

Why do you think I was asked to leave the priesthood? Well, there was that thing about offering Holy Communion with the eucharist on your outstretched tongue.

Get thee to a nunnery, Simon.

If you spread it on the floor of your salon then you need to wear goulashes. Heh. Anybody? Goulashes. Like galloshes, see? Okay. Anyway, I meant "salmon".

FoodMan, that looks great. One doesn't really need to brine chicken for too long. I've never found that more than eight hours makes any difference.

The Ouest website mentions that Philip Howard's degree in microbiology encouraged a unique approach to cooking. I'd appreciate learning some details on Chef Howard's beliefs, and the ways in which there are similarities with, and differences from, the "Molecular Gastronomy" approach pursued by Heston Blumenthal of The Fat Duck, Bray, and Pierre Gagnaire, Paris, among others. Below is a thread on Molecular Gastronomy: Clickety Are there other chefs in London that utilize the type of approach Chef Howard advocates, and how do you incorporate his insight into your dishes at Ouest (to the extent you do)? On Chef Howard, how did your role as sous chef at The Square differ from your role as souf chef to Raymond Blanc at Manoir? Also, I haver heard mention that The Square's dining room team can be a bit cold at times. What are your views on the kitchen team's perception of the dining room team at The Square?

Well- edit: [duct tape swirled around mouth and head for whole roll, cardboard tube thing left attached, dangling at back of neth] Mmmmmfff. Dooonorrerfabyhjkiitfch. DOOONORRERFABHJIITFCH! DOOONORRERFABHJIITFCH!

This is it. Eating ice, which closes the palette, is bad enough. Mistaking salt for ice proves that as a species we are not only esthetically inept but only worthy of invasion and harvesting by interstellar gourmands. Mmm. Tastes like Orthlacian bacon.

Well, in so many ways. On eggs. On grilled lamb or pork or chicken or shrimp or veal or salon or... Whipped into melted butter on mashers... On rolled smoked salmon with capers... And on and on.

Potatoes (Yukon golds shaved on the mandolin, simmered in cream, baked with a panko and parmesan crust, sliced into [perfect!] rectangles, garnished with fresh tarragon); soup (puree of kale and parsley with much garlic and sambal olek); eggs (frittatas with mushrooms, red and cubanelle peppers); salad of microgreens and selection of cheeses (Oka, 5 year cheddar, camembert, Stilton, chevre) with fresh baked pain de Pepin (Jacques' recipe).

/me drops change in open guitar case, avoids eye contact, walks quickly past

I'd appreciate learning what egg dishes (non-dessert) sampled at a restaurant have been particularly memorable for you. In addition, your input on when humour can play a significant role in a dish (with any available examples) would be of considerable interest to me.

Please don't worry, that's just cheftalk. It keeps the staff amused and is usually much better than the epithets flung back and forth across the line.

Never fear, Adam. In fact I flipped them a few times. The prosciutto (and a tooth-pick removed before serving) held the puds well.

Soba, very interesting. Wilfrid, rinsing under warm water sounds fine. But doesn't this involve constant manipulation?

I read it almost all the way through, except for the fiction. In a small room.

Yes, Adam, but I sauteed them in EVOO. Mint sauce was shallot, champagne vinegar, Dijon, fresh mint, s&p. No sugar.

Sure, the recipe looks fine. Except that yellow onions are only useful for stock. White onions. And perhaps a bit of chile. Salt-packed anchovies as well.

Adam, you only bought the pork buns? I'm impressed. edit: Oh, further to pease pudding. I made thumb sized pease puddings, wrapped them in prosciutto with a mint dipping sauce. Quite interesting.

Ha ha. A nice cross between Pommes Anna and Pommes Maxim.

No, the salmon were brought in from some little island (I forget the name) where they smoke them. They were whole. Slipping off the skin and the outer layer with the bones, I flaked them by hand to fill the egg whites.

Egg white halves filled with a dab of fresh wasabi-mayonnaisse, flakes of wild Pacific smoked salmon, a few caperberries; crostini rubbed with garlic and smeared with porcini mushroom paste and topped with watercress; a cold soup made with pureed and strained ceci (chickpeas) with sofritto and garlic, blended with cream, topped with crispy fried leeks; plum tomato salad with fresh basil, lemon vinaigrette, good mozarella.

Yes, Martin-san. And the people who believe they have allergies benefit by believing there is something special about themselves that deserves especial care. It not only occupies them but can cause a flurry of activity on the part of others directed towards and about them. Allergy, thy name is vanity.

A very interesting article. Thanks, Steve. I liked this quote: This kind of cuisine is as much about satiating hunger as wine is about a parched throat.