Jinmyo

Hmm. Everyone seems to always say that.

Jon, hahahahahahaha.

Gah. Here's an online resource for those who haven't packed provisions. "These pictures clearly show you get what you pay for," said Webmaster Marco Hart. Clickety,

Andy, I agree. But expense of ingredients is not the same as expense at table for diners.

Mark, I certainly wouldn't say that "cheap eats" are not "worthy of interest." Only that they're only so interesting. I'd rather have a well made hamburger than omakase at a Japanese restaurant that uses a powdered dashi. I lose interest immediately. It's when food has been prepared and presented with attention and interest that I find it interesting because (here comes the tautology) that's what I'm interested in about food. However, some things like hamburgers seem to have an upper limit of nuance. I question whether Daniel Boulud's CB burger really is one. It certainly pushes at the edge of the definition, which is what makes it interesting. But I'm actually more interested in the poreparation of the short ribs it's stuffed with. ediot: I typed "poreparation" instead of "preparation". I just thought I'd point that out.

Sigh. I agree with Steve P. The possibilties of flavour, texture, colour, aroma, plating, presentation, pacing of service and on and on of nuanced cuisine also allows for a much richer discussion. Fun can certainly be had discussing "cheap eats" but really, there's not much to say. And especially not much to engage interest in reading an article on, say, oh...hamburgers in Saveur. A burger can only be so good. Talking about it can only be so interesting. Talking about talking about hamburgers can be more interesting. But not that much. ediot: I typed "hamurgers".

Well, Nina, some folk just can't be taught though.

Egad. Look what's come bobbing belly-up from the bog. The stench is giving me a haddock.

CC, the saffron oil dish sounds wonderful.

Cazuela? That's a ceramic paella dish? For roasting. Interesting. Sounds very nice. I think chanterelles would be nicer with this than shitake. More floral. Shitake and monkfish go well together but in a more Asian context because the shitake are "darker" (if you know what I mean) in flavour. Or a mixture. Are you using butter or oil? I'd suggest a mixture of butter and evoo. Let us know. (Take a picture. )

There are no best ways as just about any way is good (though I think poaching not so great). Roasting and grilling work wonderfully. As does slicing it up and throwing individual slices on a Korean barbecue (my first experience of monkfish). The fingerlings and mushrooms and fish will all probably need different times though. What kind of green sauce? Green how? Parsley? Thai curry?

Soba, yes, I've seen it. It's a bit hurdey-gurdey on the camera work, a bit heavy on shots that have nothing to do with what';s being cooked, annoying upbeat music. But Lawson's a competant home cook. I remember once thinking, "Oh, that's actually not such a terrible idea." But it wasn't good enough that I remember it now.

It was hot: Egg salad (fresh mayonaisse, capers, lemon zest, minced scallion) sandwiches with fried hot capicolla ham and arugala on sourdough bread; range of olives and pickles; thickly sliced roma tomatoes marinated in truffle vinegar, topped with ricotta and salmon roe.

Careful, macrosan! It's a trap!

Mr. Steven Plotnicki, I'll thank you not to engage in class warfare by calling Saveur and NYTimes readers "snooty". Anti-snootyism has no place here. Or anywhere worth being. I trust we shall not need to have this conversation again. My lawyer Seymour has your lawyer on speed-dial and is poised to act like an avenging angel should this not be the case. Webcam of Seymour: Okay, so his finger's not actually poised. But his secretary's always is.

Sandra, I know what you mean. But I have the Saveur article and have flipped through it. As Steve P says, there's not much to say in that venue. Here on eGullet we can wax expansively on burgers and hot dogs because often the "conversation" of the thread as a whole isw interesting. But good as it might be, a burger can only be so good.

I would love to have butter from cows grazing on garlic, chives, wheatgrass, and clover...

No, Alexander, it doesn't. Too flat. Welcome to eGullet. I've never had elk. Have you?

Robert, an extraordinary report. As well as the Golden Egg, the trout roe in tempura sound fascinating.

Sure. Of course black olive pizzas. But also spinach, feta, and olive pie.

Rochelle, about peeling. I don't want to tell you what to do but: I always have people peel over a discard bowl. Always. Small bowl of water to rinse peeler. No mess.

Rowbare, please see this earlier 2 page Esca thread: Click here. if you have time. I would appreciate it if you could add your comments to it. edit: I forgot to welcome you on your first post here before I began making demands. Sorry. Welcome.

Scott, thanks for the URL. I know I'm just reating what others have said but: 5 pounds for raw peas? I'm aghast. I find Andy's comment that this is cynical to be apt.

This morning at La Bottega I carefully scooped what I thought to be green olives stuffed with garlic into a container. Certainly easier than stuffing them myself, which I often do. The tips of the garlic cloves looked appealingly firm. When I bit into one, I was amazed to find that it was not garlic at all but a blanched almond. Not that flavourful really, but interesting texturally.