Jinmyo

tommy, somehow I keep reading the title of this thread as "Bumfight".

Liza, sounds very nice. I often use wasabi with mashed neeps.

Nick, I've never used sea bream. Is this with a potato crust? What are the scallion frites?

The article just presents eGullet as John sees it. As with his earlier article on his own site, no surprises. John is certainly much more than upfront about how he views the world in general, and eGullet in particular, and certain members in specific. It's a place we call: the Whiting Zone. If you think that the article is a hatchet job, well, he's been brandishing it and sharpening it since he arrived. If you agree with John, then you do.

Ankimo is usually salted heavily for about ten minutes. Then rinsed with sake and marinated in it for about an hour or a little less. Then rolled up with cling film and foil and steamed for about half an hour. Then left to cool, unwrapped, sliced. Serve with citrus and sake.

I'm with Liza re the ramps. Ramps mean spring. And spring in Canada means a great deal.

The Whiting Zone. Doo doo doo doo, doo doo doo doo.

Sorry, tommy, I haven't had a hangover in decades. But I remember that congee with dates and lamb with you tiao (Chinese fried dough sticks) is a traditional hangover breakfast. How do you get your pork fat into the sandwich? A good scmear of lard or just some streaky bacon?

"Ortolan is to Bresse chicken as ____ is to toro-zushi."

Welcome, FoodMan. Did you have an accompanying starch?

cabrales, as Jeanne McManus indicated during her Q&A her, she doesn't really care about Michelin restaurants because most of her readership doesn't care. They want to know about good local places, good produce, tips for the home kitchen, 20 minute meals and such.

weinhen, great report. Welcome to eGullet, by the way. Very interesting about the moujon.

Salad of chopped lo mein with a sambal-mango-lime vinaigrette with crushed peanuts and chopped bannana blossoms to be spooned into iceberg lettuce cups; sesame tuiles with salmon tartare on the top third with a coriander leaf; demitasse of chilled pea soup made from a stock of parsley, coriander, and Chinese celery stalks with galangal etc.; large roasted white mushrooms marinated in a light hoisin/oyster sauce/seame oil marinade then stuffed with prawn and crab force, put under salamander. slivered scallion and red pepper thread garnish; bulgogi strip steak sliced sashimi thin; green tea granita. It was hot.

Rochelle, did you enjoy the raft? An amazing process, isn't it? A clear stock is a sublime thing. I'm surprised no one in the class liked the veal liver. Well, happy variety meats.

Exactement.

Off the top of my head, the 2nd Portugese episode with the pig slaughter. Bourdain was pleased someone would see it after all. I think one of the episodes involving Cambodia too, but I forget.

Brilliant. Thank you. [hoping for a bigbear "Welcome."]

Degustation, I agree about FN Canada. However, at least they are showing the episodes of Bourdain's A Cook's Tour that were thought to be too extreme for the US.

"Hey kids, if a cheese is smelly and moldy and runny, is that a good thing? Why, you bet it is! In fact, it costs so much more than nice clean plastic-wrapped processed cheese-food that it MUST be better! Discuss." Perhaps some scratch-n-sniff for the printed edition.

Did you know that in Greece they take the name "feta" and the EU and call it protected?

Did you know that in prosody they take a theme and a structure and put them together and call it a poem?

Did you know that in Scotland they put guts and oats in a sheep's stomach, play the bagpipes, recite a poem, and call it haggis? ediot: "Poem" not "poen".

As the Winsome One burbled, "The waffle iron itself, however, was flimsy, so to press the sandwich properly, particularly with sturdier breads, I placed an iron pan on top as it cooked. This worked just fine." I'd get a sandwich press. Except I just heat up two cast iron skillets to moderate heat, put the panino in one, the other skillet on top. Old truc.

Did you know that in England they take dough and guts and put them together and call it Pie?