Jinmyo

Thank you for participating in this Q&A. I lend my battered copy of On Food and Cooking to anyone who works in my kitchen. I also tell them that if what I tell them to do seems to contradict something in your book that's just tough. I'm concerned with people being interested in what happens during cooking, not hanging on to explanations. I was wondering what kind of foods and cuisines that you yourself are most fond of or interested in. In other words, what do you tend to cook or eat?

Veal. Breaded with panko. Fried in bacon fat instead of the traditional lard. Nice with tiny fried perogies and mediterranean style yogurt but also nice with egg noodles with sage.

Exactement. No one else has ever equalled the programs that this Trinity have produced. (This doesn't count that Ciao, America! show that FNTV reduced Mario to. "Dried fruit? Uh. Oh. Now I kinda like dried fruit. In this... great... Italian-American... great... uh, recipe of yours!")

Interesting. Thanks.

Strangely situated? This is bizarre. Frank's either putting us on or he really is an idiot.

Yup. A big ruffly red-leaf lettuce leaf, or butter or bibb if you're feeling rich. Think about how quickly they wilt in vinaigrette - they really hoover up fat. ← Interesting. Thanks, eunny.

Long and slow is the way to go.

Adam, that's very interesting. I can't say I'd want to get so medieval but it's interesting. Thanks.

Mmmm.... both sound good, thanks. About the second, you were referring to putting the salmon roe in an avocado half, I assume... ? I really like that idea. Yes. Or in crescents cut from the avacado.

This is sooooo beautiful. Avocado this way is one of my favorite treats also. I've enjoyed reading your posts on the Dinner thread and am really looking forward to this blog. Thanks for sharing with us! Jan ← Great blog. Just to mention: I like to just half avacado, hache (cross cut down to the skin), gently unfld then drizzle shoyu and wasabi into the spaces. Wonderful with a shellfish or fish dish with Asian flavours. Oh. Another thing I do for a snack or an easy first course: a bit of salmon roe and black pepper, bit of lime juice.

I refuse to accept anything other then pancetta. Sorry. ← OK then, let's make this game a little more interesting, WHICH pancetta ? ← Not pancetta. Guancale. (cured pork cheek) which I believe is more traditional. If hard up for guancale, then pancetta. edit: Ah, I see this was covered further down the thread. And I use whole eggs with a few extra yolks thrown in.

Susan and Russ, I am looking forward to this blog just as I look for your posts on the Dinner thread. I spent some years a few decades ago in Florida and found it a hellish place. It will be nice to read of your fun there.

I don't know. Perhaps. I don't really look at that section in grocery stores. I've made things like that from mashers, though. I bread little quenelles with panko and deep-fry them. If these are like that then they're probably pretty good. Terrible name though.

So Tater Tots are some kind of frozen french fry things?

That would help to explain all that wriggling about.

Food is the new "thing to eat" and Our Jamie's a lucky line cook gone fab.

The Claw of Deveining Shrimp. Falling Knife Backflip. Boiling Water Clog-kick. The Weeping Onion. The Container of Mystery From the Back of The Fridge Grimace, Gag, And Toss.

Duck fat.

The Burning Eye of Habanero Palm.

Thanks for the warning.

Nice. Wait... What's that tingling? I sense skinless/boneless chicken breasts somewhere on this thread. Still, a nice lunch and a good blog, Anna.

spatch...what? Could you explain that in simple words for a bloody foreigner ? ← Spatchcock: cut out backbone and flatten.

Only five? Hm. koshersaltmaldonsaltfleurdeselblackpepperwhitepepper butterEVOObaconfatduckfat garlicshaollotsscallionswhiteredspanishvidaliaonionsleeks cellarycellaryrootfennelcarrotsturnipsrutabaga sagerosemarythymecoriandercurryleavespepporoncitarrgonbasilsofallkinds There. Easy. Uh. Limes. Uh. Ngoc mam. Uh. Bonito. And kombu. And.... D'oh.

A side question: Does anyone ever top their split pea soup with lardons, croutons, and a poached egg? I don't always do this but I like serving it. But then I just love eggs.

I actually like tinned salmon with bones etc. Haven't had it in a decade and more though. Re: Marmite. One must be English or at least British to enjoy it just as one must be Australian to appreciate Vegemite. Also, those who love Marmite loathe Vegemite and vice the versa. I don't care much for either now but, when in boarding school, would have killed a sibling or a second-best friend for a bit of Marmite on toast. But that's because toast (which was made illegally under one's bed) was the only edible foodstuff.