Jinmyo

I noticed Rachel's smileys too, tommy.

My mother used to. Italian/Welsh.

Nick, you mean comme ca: ?

chopjwu12, did you have the crudo? If so, as a poissonaire, what did you think?

Liza, I saw that a few years ago. He was so tall and Julia was already leaning on the counter so much. I think the Rick Bayliss episode was one of my favourites because of how he interacted with her while doing his thing. (I find him a bit hysteric and high-pitched on his own One Plate series.)

It's been hot . Zaru soba (cold soba noodles with ngoc mam vinaigrette and slivered scallions, garnished with chile threads); hiyayakko (cold block of silken tofu in a shoyu dashi with a slice of red radish as garnish); salad of daikon, fennel, and red bell pepper slivers with a lime vinaigrette and nori and gomasio; pickled mango, daikon kimchee, and gari (pickled ginger).

I hope that didn't sound like I'm growing herbs on top of my head. Oh... Why not?

As Joe said, small portions are appropriate for multi-course or tasting menus. I would like to see these become more common, as that would be an indicator that diners are becoming more interested in exploring the experience of dining. Rather than small portions becoming more common, which would be an indicator of miserliness.

I like John's hot lemonade and brandy idea although brandy is sweet enough for me.

Steve, it is appropriate to be in awe of the profound and robust flavour of morels. But one need not fear. As mentioned by many here, a quick wipe with a paper towel or soft cloth, saute in Normandy butter (or other fat) on medium high then medium heat. Anything else depends upon what else they're being served with. Do let us know what you do, please.

jbauer, welcome. That's interesting. The almonds are a nice touch. But doesn't the teryaki make the eggs a bit...unsightly? How much teryaki sauce are we talking about? A few drops? Or a teaspoon?

Liza, see, this what I'm talking about. Surely, surely you must want a fried egg? Wilfrid, unpacking the toddlerian perspective on uncovering the primordial encounter between the horizon of dasein-nipper with the vertical presence/precipice of eggyness of is a very cogent and tasty point. Not sure about the ketchup though.

Saffron potato and pea salad (cumin seed, coriander seed, black and white mustard seed, curry, saffron, salt and black pepper in butter and extra virgin olive oil and lime juice) with parsley; mushroom and red lentil daal (white and red onion, celery, garlic, cubanelle pepper, stewed roma tomatoes, white mushrooms, salt and black pepper, curry, fenugreek leaves, paprika, diced jalapeno) with a garnish of fresh coriander and diced and seeded roma tomatoes; shrimp pakora with curry breading.

B Edulis, that might solve the ideological rift between the Pockies and the Pockers.

mlpc, thank you. I had known about the Batali/Bourdain do Portugal thing but not about Nigella. The former makes a great deal of sense to me as the celeb chef and celeb author are both wonderful entertainers. I'm not sure what the Molto/Lawson show might be about.

Toby, a lovely story. Re Krisna. Yes, there are very kawaii paintings and such of the blue baby Krisna munching a butterball as big as his head. Folk who are into it are really into it and find it unbearably cute (kawaii). Gah. Not the butter, the kawaii.

Hm. Interesting. Any further information?

Liza, was there any substantial difference in the flavour of the pasta due to the turkey eggs? And when are you going to have them just as, you know, eggs?

Oh. So it's from "kind of around" the shoulder and up. Gotcha.

Eat anyone under a size 6.

You're probably right, Steve. Dang. No strip loin? No rib eye? No prime rib?

From the shoulder up? Hm. What if there are no non-kosher butchershops to sell the rest to? What did they do with it?

Huh? Why?

Rochelle, I understand. But you know what I mean.