Jinmyo

The NY Times Dining section has an article online on bottarga by David Pasternack of Esca, Clickety.

Steve, there are few occassions when John is less than charming. Steve P, I agree with you about jazz although I'd put it's demise slightly earlier (as I don't care for later Davis, Coltrane or Coleman).

Zaru soba when it's hot. Udon in a soup when it's not. Rice noodles or ramen for a salad. Tea noodles in a green tea and mirin/lemongrass dashi. Pasta is a whole other thing: Ziti, ziti, ziti. Linguine. Dumplings are a whole other thing: shiu ma, gyoza, mushroom pierogies with caramelized onions and celeriac puree with a shot of champagne vinegar.

Ack! jaybee, please don't set the Plotnicki machine at that angle. There are already 5 or 6 pages about this... Steve, Steve, have mercy...

Hurngh? "Jelly"? What mean you by "jelly", Jaymes?

Very interesting, Toby. I must get a copy of this book.

Ha ha, Liza. I bought them at a stall in Byward Market but that doesn't neccessarily mean anything.

Ellen, the migration to Steve as the focus for the pictures and the coverage was something I noted in looking at the online materials. I guess we (Canadians) were just so darned impressed by your both being from New York! Eating our food! And saying pretty nice things about it! Wow, made us feel pretty good about ourselves.

Nina, okay. I've never felt that pinch. Though I have finished/re-heated some risottos in the microwave occasionally. But start to finish just bemuses me. Oh well. Lots of things do.

lizziee, I didn't think it would. Sorry. But I can't think of butter or Western preparations with uni at the same time. It's kind of like chevre and miso... I know it can be done but...

Nina, nooooo... Please explain... How ne can do the stirring required to emulsify? Pop it out every 30 seconds? Confused, I remain, as always, Yours, Jinmyo

Cremini mushroom spring rolls with a wasabi mayonaisse dip. Purple turnips, roasted in evoo, mashed roughly, with steamed broccolini (kind of a cross of broccoli and Chinese kale) and butter with P Reggiano shavings. Buttermilk-brined chicken thighs and drum sticks, breaded, done in 450 F oven.

lizziee, the only sea urchin soup I know is this: Reconstitute wakame in a standard dashi (koumbu and bonito broth). Puree along with soaking liquid, put throw a chinois. Deep but bright green colour. Bring to a simmer with jullienned ginger. Quickly saute cleaned uni in sesame oil. Ladle broth into bowls. Add uni. Ganish with a tiny tiny bit of finely minced kimchee or mustard green pickled in miso and chile. A raw quail egg can be broken into the bowl to lightly poach in the hot broth as well.

Lreda, thanks for the post. You might want to see this other (less bizarre) Esca thread: Click.

No. 1, it's so nice to have these posted here at last. The photographs in the online newspaper versions looked so...diminutive. And those posted here, taken by Ellen, at the new resolution, are fabulous.

Both sound very nice, Basildog. I've often thought of deep-frying monkfish but haven't yet.

Jaymes, that would be funny irf it weren't true. Well, actually it's still funny anyway...

bean, thanks for the post. Why apologize for length? Come back and add more if you'd like.

Right, juicing is a great method. Vegetable waters (like cucumber, tomato, and so on) too.

There's no one way to do it. It depends on the vegetable. In general, yes, roasting. Using reduced vegetable stocks (made with roasted vegetables). Adding particular herbs or other ingredients.

There's nothing like an anchovy pizza. The bad is very very bad. The good is supernal.

Rochelle, I believe what Nick meant was to turn the left hand holding the potato away from you as you draw the knife toward you with the right hand. Straight line.

Well, Jon, what makes interesting interesting?

Anyway, while Steve P will weigh in when he does, and we could wrangle over the term "cheap eats", I think we know what's meant.