Jinmyo

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.

Rotating knives embedded in the backs of the seats. The bottom of the seat swings down to drop the remains into the acid vat. No problem. Patent pending.

Yes. I appreciate the visual appeal of the white flesh and its shape, how well it can hold a shape it's cut to. But the real flavour is in the hindquarters. Flavour first. Oh well.

I believe that they had 48 hours with this information. In the first year or so it was only 24.

Jim, as with so many good things, obvious when pointed out. Thank you.

lizziee, a wonderful report. That Keller only serves the chicken breast and uses the legs and thighs for stock saddens me though.

Cold Stilton and port soup with garlic croutons; bone-in thick pork loin chops grilled with a chipotle and cumin crust; fried perogies stuffed with Yukon gold mashers and scallions (leftover mashers with much cream) with a sambal-ricotta and a taramasalata dipping sauces; charcroute (Moishe's, purchased, but jizzed up with lemon zest, hot peppers).

Not really. I don't care. If he cared, I wouldn't care that he cared because I don't care. If I did, I'd be a gardener. I'm not.

Liza, Gropnik began with that but concluded that section enthusiastically. But he doesn't show "general appreciation for the work that goes into getting produce to market." But then very few have the appreciation that you do. I know that I don't. I'm enthusiastic about finding good product I can turn around and do what I'm very enthusiastic about. But I really don't care much about the mechanics of how it got into my hand and then under my knife.

I use celery in many different ways. Of course as an aromatic in soups, sauces, and stocks. But also sliced on the bias into thick pieces along with shaved fennel as a salad with feta or pecorino. Actually, I find the more prominently I use celery as a major rather than minor component in a dish, the better it is.

Wilfrid's so dreamy.

Liza, I've never had a bison burger and am not a big beef burger fan. They're fine but there's so much else to cook and eat. But my experience of bison tenderloin and steaks is that they're too lean and tough, and lack the depth, richness, and nuance of any properly aged beef steak or braised bit. Rather pointless unless the idea of "lower in fat" makes your mouth water. BTW, I've read the bison industry is in freefall because sale projections were about 300% over what has actually been purchased. P.S. I haven't had a blueberry I would recogize as such since the 1960s. Or any piece of fruit for that matter.

What are they, Liza? If you are comfortable in discussing them.

Piffle. The upgrading and codification was done by the French so they upgraded and codified French dishes. Not British. Not Italian. Not Egyptian. Not Japanese. French. This means nothing about whether a British or Italian or Egyptian or Japanese dish tasted good or not. ediot: Damn. Hypnotised by Plotnickityism.

It was "gross" because squash is, well, gross. Unless you roast it, pass it through a sieve, and then doctor it with cream, butter, and things worth intrinsically more in every sense, it is just nasty and horrid. But filling. Unless... You simply peel and then slice it into thin rings and fry it until slightly blackened and serve it with shoyu and wasabi. You can use it to fill ravioli but it needs to be well seasoned. If you have to make a soup with it, drift towards curry or Southeast Asian seasonings.

Toad sashimi in a nori ring.

Liza, I take it that handfuls of blueberries went into the tomato soup?

I believe that Americans call an egg in a basket (egg cooked in the centre of a piece of bread) "toad in the hole". Real toad in the hole is all disgustingly warty looking because the Yorky batter puffs up around the blistered pork sausage. Thus the provenance of the name.

i require *much* less medication than an awful lot of other folks here on egullet. this i know for sure. tommy, it's quality rather than quantity that counts. Surely, surely.

Okay. How about pickled herring with the hot peppers?

By the way, lobsters are still bugs as far as I'm concerned. The Keller truc is what makes them worthwhile. Well, more than worthwhile.

Who is it (some celeb chef) that gets them drunk first and slowly heats the wine?

firechef, why can't you have prosciutto or provolone?

Steve, you have the strangest dreams.

Yes, indeed. Boulud is famous for his terrines in particular. A good report, INNOCENT, and welcome to eGullet.