Jinmyo

Depends on how much it's cured. Just as on how much it's cooked.

Linguine with a raw pesto made from lemon zest, roasted garlic, hazelnuts, pecorino, excellent EVOO. Plated as a nest topped with three grilled u10 shrimp (shell on, head off, the flesh rubbed with ancho and shallot paste) standing up with tails in the air (grill both sides, then press upright at the base). Salad of arugula, roasted red peppers, large shavings of pecorino, Dijon EVOO dressing. Cold watercress cream soup with a seared scallop. Crostini with a wedge of parmigiano reggiano with a few drops of 30 year aceto balsamico tradizionale as dessert.

JINMYO: please dont post gigantic pictures!

Miss J, think "silky".

Any one-top, male or female can change the expectations the waitstaff have with a few questions or ordering something conspiciously more than just okay, ala Wilfrid.

Miss J, soft silken tofu is appropriate for mabo (meaning pock-marked or ugly). By the way, classically this was made with lamb. You might want to try that.

Helena, romano are also quite commonly just called "snap beans". Or "Italian runner beans". Very popular. Wilfrid, yes it's a lot of fun. I might try a bottle.

Wilfrid, bibimbap is fun to say as well as to cook or eat. The salmon sounds lovely. I've seen the Fat Bastard web site (fatbastard.com, of course) and it's quite interesting. You liked the wine?

Yes. Agedashi tofu. Sublime.

Why do you want to know, O (Currently) Favourite Restaurant Reviewer of Mine?

Thank you polly, this is actually quite traditional. And very nice for summer. Oops. Forgot to mention grilled shitake, about the size of my hand from wrist to knuckles, sliced on a steep bias, grilled and dressed with chile-stepped seasme oil.

Rochelle, excellent score. You're not only working hard but well.

Scallion pancakes with garlic and chive puree dipping sauce. Bibimbap (hot rice with vegetables). Gohan, served in heated stone bowls so that the rice crisps on the bottom and sides. Blanched, marinated, served cold to be put atop the rice: carrot threads, daikon threads, baby spinach, baby bok choy, diced jicama, red onion and red bell peppers done on the mandolin. Raw scallions slivered. Poached quail eggs. Shoyu braised pork belly served hot from iron pot. Kimchee. Pork crackling with much salt and fresh cracked white pepper. Each diner assembles their own mixture of hot and cold ingredients. Cold cucumber and bean sprout soup with chile broth. Daikon kimchee. Stir-fried watercress with silken tofu cubes and gomasio (toasted sesame salt).

Any indication that the owner is a member of a family reputed to settle their arguments out of court?

If it's a good place that people deserve to be able to find in the guide, fuggim, list 'em. If not, don't.

Could you be a bit more definite?

Celeriac salad with a wasabi or chile mayonaisse.

Eric Asimov's When Restaurant Makeovers Go Awry in the NY Times is online.

bpearis -- Could you elaborate on the "live" octupus? Cough. Cough.

Martinsan, a male one-top could order anything. But since there's no woman to impress, still probably not a huge spender. tommy, that depends on the person. Some people get seriously smashed on a glass of wine. Some can put away two bottles and just feel pleasantly sleepy. Yelling "I rully love you guysh!" at the waitstaff probably means one should order coffee.

There are too many diverse ethnic groups in what is called the "multicultural mosaic" (a phrase used to distinguish the approach from the American melting pot) of Canada for there to be a "national dish". For some, hamburgers. For others, pho. ediot: And, yes, poutine: frites with tinned gravy and cheese curds.

Gah. Tapioca is or was one of the enforced foods at British boarding schools. Every bloody day.

Female one-top: salad, dressing on the side; skinless, boneless chicken breast; some huge chocolate dessert or other; perhaps two glasses of white wine.

Steve, I have no idea. I think sherry is abominable stuff and never use it. But the convention is to allow it as a substitute. Shaoxing doesn't taste like sake either, though it is a rice wine. When using a sherry, it should be dry.

Toby, brown and then dredge? You have just blown my miiiind. Seriously, that's interesting.