Jinmyo

Oh my god. cabrales...?

No photographs? No notes? Thanks a lot, Liza. Just kidding. I'm so glad that you enjoyed it. Did you drink wine or sake? If sake, which?

Steve, how's the smoked salmon in Halifax?

Nina, what kind of seasoning or spices do you remember with this?

Miso shiru. Congee (kind of a soup). Lobster bisque. Leek and potato. Wild mushroom. Onion. Soup made from last bits of a daube or pot au feu. Pho.

Feh. This just reminds me of those delis that have stupid things like a Paul Anka Sandwich.

Well, we know what side you're on.

Tony, thanks for your generosity and humour. Just as you had dropped by before the Q&A, we hope you continue to swing by. Wilfrid has asked that the Offal thread be moved out of this Q&A so that it can continue. I'm sure you'll have a few things to say on this topic. Thanks again. Cheers, Jinmyo

Cotechino.

Hm. Don't like using the blade of the knife for anything but cutting. Takes enough to keep it sharp. Press with the heel of the hand. Crush lightly. Skin slips off in a few pieces. And your hands smell of luvly luvly garlic.

"Variety meats".

Back to dinner: Grilled double lamb chops with a mustard and mint crust; served atop three small rosemary crostini to catch the juices; roma tomato halves with provolone slow roasted with EVOO; grilled asparagus (again); a grated jicama and jalapeno salad with lime vinaigrette.

I most certainly think so. The creaminess of marrow makes fat seem like leather.

Why, man, he bestrides the very world like a colossus.

Wilfrid, I'm not sure of this but I believe that the grape leaves benefit from marinating in any case.

By the way, on eGullet would you prefer to be referred to as "Tony", "Anthony", or "Bourdain"? Or just "Chef"?

Wilfrid, you should at least be able to get a bottle of them at any Middle Eastern or Greek deli-type store. Krinos brand. What would you stuff them with.

Hardcore.

Wilfrid, are these chips crisps or frites?

Americanspeak is not my forte, let alone lefty or righty stuffings. You, girl, go! Um. But not as in "go away". I mean "go" as in to... Um... To continue in the same vein.

Really, I'm most "down in" black olive and mozz pizza. (That sounded so hep. I'm getting the hang of this "youth culture" thing. Words up, homeguy.)

Very cool. I've found most "sour salt" to just be ascorbic acid. I'll keep an eye out and post if I ever find anything. Have you done a search for Streits and Rokeach? Good luck.

Wilfrid, I had forgotten about the liver. And sometimes they come with the kidney still. Amazing. Has anyone ever tried rabbit hearts?

Oops. I forgot to mention the minced scallion and capers. And that I put the tuna salad in the refrigerator for an hour. I don't understand tuna tinned with anything else but olive oil. It's been done that way for thousands of years (well, two). Soya oil is disgusting. Vegetable broth is grim. In water is atrocious (though it makes great cat food and youy can refill what's left with water to make more tuna slurry for the cat).