Jinmyo

Basildog, sounds very nice. What kind of Thai paste? Red or green curry? Did you make it? Any lemongrass in there?

So this has nothing to do with Iron Chef then?

Stefany B, of course. Check out Basildog's posts in the UK forum. And cabrales' review of a meal at his resto. Couldn't find a nicer guy than Basildog.

We have an opinion poll/discussion elsewhere on eGullet called Why So Few Top Female Chefs? I'm sure that many people will have questions for you on this topic. Mine is: Do you think that being recognized as a chef is easier for women if they are cooking within an "ethnic" framework such as Italian, Latin, Greek cuisines rather than the "French classical" or even New American cuisines? In other words, does the more explicit sense of grandmother's kitchen as a background for these cuisines allow women to be taken more seriously? Or is this irrelevant?

Lidia (I always think of you as "Lidia"), I'm so pleased to have you participate in a Q&A on eGullet. My mother's Neapolitan background did not come along with the best sense of Italian cuisine. Perhaps because she was partly Welsh as well. Seeing you and then Mario Batali on television has been one of the few times that the immense possibilities of that medium actually rewarded the time spent looking at the screen. Your emphasis on aroma still stands out for me. What would you say are the first things one should be aware of in cooking?

Suzanne F, Basildog's place is small and very convivial. As is he. He's often front of the house taking orders and then ambling back to cook them. He has one cook to help so he can have a night off. He asked whether the cam should be dining room or kitchen. He's not trying to show off, just have a bit of fun. It's more a matter of having nothing to hide and welcoming folk, I think. I understand your questions and think that in general they are good points. But in this specific case, Basildog's a good lad who just loves what he's doing, his place, his customers. Basildog, another option would be to webcam the wee bahbee's crib and cut back and forth from kitchen to dining room to crib. I know that would cost three cameras but it'd be fun. edit: "As is he." Um. I meant "convivial", not "small".

cabrales, I'm surprised but pleased that you enjoyed this. Do keep us up to date on your next visit.

You mean eGullet isn't set up to handle Japanese? ö‹C‚ւ̃RƒbƒN‚ª•¨‚ÌŒ¾‚¦‚È‚ë‚΂̂½‚ß‚Ì‚»‚̂悤‚È—v‹‚ð‚·‚é‚Ü‚¾‚±‚ƃ‰ƒNƒ_‚Ì”rŸ••¨‚Ì–³Ž‹‚ÌÏ‚Ýd‚Ë‚Ìmotherfucking ‚̂ǂ̃R[ƒh pace A Bourdain I guess not. But in the NY vs. SF thread, the kanji shows clearly.

You mean eGullet isn't set up to handle Japanese? ö‹C‚ւ̃RƒbƒN‚ª•¨‚ÌŒ¾‚¦‚È‚ë‚΂̂½‚ß‚Ì‚»‚̂悤‚È—v‹‚ð‚·‚é‚Ü‚¾‚±‚ƃ‰ƒNƒ_‚Ì”rŸ••¨‚Ì–³Ž‹‚ÌÏ‚Ýd‚Ë‚Ìmotherfucking ‚̂ǂ̃R[ƒh pace A Bourdain

John, at first I thought you were talking about putting peanuts in boulliabaisse. I scanned the ingredient list and instructions. No peanuts. It wasn't until I had finished reading the entire post that I got it. Sad, really.

Hmm... Zagats. Zagats. Oh, I know who they are now. They were on Iron Chef! Is Chairman Kaga the surprise guest?

Oooh...fresh herbs...

No, Basildog, not tacky at all. Live pics from the tiny kitchen please, sir, thank you, sir.

Kerouac1964, welcome. Please let us know how this goes. If you do a search I think you'll find some threads on boudin.

Mark, chipotle. Chipotle. When I read tinned stock in your ingredients list my eyes narrowed. But I see what you're doing now. Might I suggest roasting the bones to get a darker colour and flavour instead? Anyway. Don't mind me. A great soup.

Yes, please. A great post, Damian.

Jacques Pepin makes a wonderful salad using chicken bits. Slice the membrane from the giblets like skinning a fish. Saute in butter with garlic hearts, giblets, livers. Toss with frisee. Make the skin into crackling, crumble atop. I've taken to using pork crackling as croutons with salad. Pig hearts are a bit big for it but a dice works well.

Pigs, pigs, pigs. Let's face it: Whether crackling, roasts, chops, or guts, pork is the most interesting meat all 'round. Yes, lamb kidneys are great. Veal liver is finer. Beef marrow is sublime. But all 'round it always comes back to pork. Wondrous wondrous pork.

I'm a geezer is all, stefanyb. I love pizza. Thin wood-oven crust, hardly any sauce, bit of mozz, black olives. Or your basic White or Margarita.

Wow. edit: But I still love you dearly.

I think so. I can easily "see" it with ham, smoked mozzarelle and onion. Or perhaps smoked caciocavallo.

Oh, another fun soup. I make a vast pot of basic Italian tomato soup and instead of stale bread as in an aqua cotta I use cubed leftover grilled cheese sandwiches (extra old cheddar and San Francisco sourdough) with jalapeno. Heh.

Yes, I often add cream. Or use coconut milk. In the latter case, I use the fat to sautee with. The colour can become grim so I use turmeric to brighten it. Or beef stock and shoyu to darken it. Heh.

Cognac? That's very interesting, Yvonne.

Blue Heron, I use what I can find. I always have on hand dried: shitake lobster porcini (ceps) honey hua (flower) hedgehog morels chanterelles in huge quantities. Even when I have an abundance of fresh mushrooms like porcini, I'll usually use some dried for the liquor that comes from soaking. I saute some shallots, garlic, and a duxelle of cremini in butter and EVOO. Sweat the mushrooms. S&P. Add some white or red wine and reduce. Add soaking liquor and some vegetable or chicken stock. Add some smoked paprika and whatever other thing takes my fancy (such as ancho or Dijon). Simmer. Mounte au buerre. But then sometimes I'll puree half of it. And sometimes I'll use shoyu, mirin and such. Or lemongrass and kaffir lime. It depends upon the other dishes.