Jinmyo

I simmer first so that the hocks can be peeled and pulled comfortably while the mire poix and peas cook. I often use proscuitto shanks which can be very inexpensive. And I usually add some lardons when serving.

Bacon for the vegetarian, roasted beets for the carnivore.

Ruth, what is "crustless brie"? Do you just mean that you peeled the rind? Or is there some kind of brie that is made without rind? (I cannot imagine how that could be, which is why I ask.)

Congratulations, Monica.

Anna, it's great to see you doing this.

I was thinking of perhaps a '67 Chateau Waggawagga (which is also good for dressing wounds). Or a sparkling rose. (Merlot with ginger ale perhaps.) For chilled Spam, as it goes without saying. But should said Spam be fried, what then? Cleese! Cleeeeeeeeeese! Why hast thou abandoned me?

It seems to me that they just don't notice it.

But this means in turn, Suzanne, that you are winsome. And who would not want to be winsome? The beginnings of autumnal meals: Braised veal heart and sirloin tip in a tomato sauce with mushrooms and crostini. Sautéed Chinese long beans with balsamico and toasted walnuts. Spinach and cheese ravioloni (BIG ravioli) with a roasted garlic and lime sauce. Farfalle with a (peeled) portobello mushroom and port sauce. Scalloped onions with buttermilk and Shropshire blue cheese and more crostini.

I still don't know what wine to serve with Spam. I'm outraged.

Melissa, don't get me wrong. I too have a certain admiration and indeed affection for the Fat Tongued One despite his inadmirable afectations. And while his food isn't really something that inspires me in any way, who can object to good ingredients and a lot of fresh herbs? It's good basic stuff. Filming one advert doesn't take much time. But how many times is it shown and seen? And Jamie's done bushels of them. So they are the greatest influence he has had on the largest number of people. Still, I think he's here to stay and will be interested to see what kind of King Henry this Prince Hal will make over the years.

As the mascot for Sainsbury's frozen ready dinners, I'd say not so much.

Your butcher can do that for you. But it's quite easy. Skinless/boneless chicken breasts are insipid. Skinless/boneless turkey breast is sinister.

Bah, Suzanne. Junkie-assed rantings would be fine for the Voice but not the stately NYT. Unless the Times does some time and comes back stateless. As it is: Asimov. I understand what he means, I know why he said it, he basically makes sense, and I can easily calibrate the variances from my palate to his.

Okay. Jamie's not the git one takes him for at first. But his accent is still as authentic as Ali G's.

Uh. What does he squeeze the lemon with then?

It was objecting to the turkey breast, the most sinister of all meats.

Suzanne's Tad Friendly. "He Who Only Eats." (makes salads too, though.)

True. (Though overpowering for many kinds of fish and for very large and expensive shrimp.)

Carolyn, condolences first and then congratulations.

Sorry. Thongs. Everybody gets thongs. It's kind of a masterplan. Except it involves everyone wearing eGS thongs. Which kind of rides up on it being a "masterplan". More of a fetish, really. But mostly harmless.

Uh... How did it go?

Do you mean tabletop grills? You can get electric and butane versions, if so.

Well, so far no posts on Bourdain's skinny junkie ass. Good. edit: D'oh.

Feta.

Yes, please.