Jinmyo

Sauce gribiche.

In the Bone Marrow thread on the NYC forum you say, In your experience, what kind of stuff gets stolen the most? Is this really why one has to flag a waiter just to get some fresh black pepper?

A pig precis.

There is an article by Gabrielle Hamilton on Prune in the July 2002 issue of Food and Wine.

cabrales, Morimoto looks like a lot prettier in the Flash introductory graphic than he used to. Perhaps I should think about wearing lipstick again.

Thanks for the question, Ron.

Serving marrow without a marrow spoon? I mean: ? What are people supposed to do?

Wilfrid, what was the dish called? (Tiny chips. I like that.)

Yes, Keller's sense of humour is elegant and does not distort the food itself and reminds me of Japanese aesthetics. Torres' (just as an example) reminds me of the elaborate garnishes made by Chinese chefs that just have nothing at all to do with the food itself.

wingding, I am entirely in agreement with you about Torres.

Sorry, gomasio (toasted sesame salt). I'll msg you the rest, Adam.

Wasabi flavoured rice; grilled ahi tuna steaks with Sichuan peppercorn and dried lemon crust; sauteed scallions and asparagus; clear golden mushroom broth. Made crispy rice, broken into chunks, strewn with gomasion.

Bourdain, you couldn't even list eGullet amongst your favourite Web sites in a chat on eGullet. That's stone cold. :wow:

Steve, thanks.

The ubiqitous example of Proust and those madelaines. Can't stand the spongey things. But led me to wondering: Food, memory, language: Some chefs play with memory and language (Keller's sandwich and soup, the famous salmon ice cream cone). Others foam at the edges of the "new" (gold leaf on scorpions). Then there's the conveyer built of the known dropping down the maw of the expecting. So, the nub, the gist, even the very point of my question: Do memory, expectation, nostagia affect how you think about what to cook, serve, or eat?

Steve, I was serious. Does a strong fragrance not also mean that much of the flavour is in the air?

So "pheta". Big deal. I'm still buying French pheta. edit: Thanks for the link to the article, Steve.

Thanks. I've never heard nor seen of Durkee's.

Jaymes, what is Durkee's?

stefanyb, I believe that might have been the Sainted Jacques Pepin. Or if not, I've seen him do it. Yes, definitely acids first after the potatoes have blown off their steam. There are about 30 or 40 versions of potato salad that I do ranging from grilled shrimp and roasted potatoes to boiled Yukon Golds with a creme fraiche and tarragon. I've also done ngoc mam and coriander. You can go any way that you want with it.

JD (London), this makes perfect sense to me. And you obviously have the palate to be able to distinguish, so if you're happy with it, that's splendid.

Oooh.

So I take it no brining of chops and such?

I know you say that you're not in the kitchen much (how much is not much?) these days. When you are, what's your favourite thing to do when setting up mise en place. For example, I have a thing about slicing mushrooms. I love having about ten pounds of different kinds of mushrooms that require different cuts and going through them in about 15 minutes, I love that. Do you have something similiar?