Jinmyo

What is your single favourite dish to eat? To prepare? To think about?

cabrales, okay.

Adam, I like Bugs Bunny cardoons! Actually, I've made fritto di cardoni a few times.

Vive la differerance. (The a is silent, the "is" is crossed out and the "crossing out" is crossed out as well.)

But cabrales, that's their charm. What of the flavour? Compared to bamboo shoots they're dancing and singing.

Wilfrid, that is inexplicable. Oh well. So I guess an avacado and tomato salad is a no go, then. Oh, I forgot. I despise and loathe fiddleheads. edit: Took out naked with blender photo again.

Wilfrid I made a great deal (bear in mind most meals described are for 15 to 25 servings). Had some on crostini as a snack. Then whipped with more EVOO as a dip for thin crispy frites along with thinly sliced rare charred ribeye with a bulgogi sauce and grilled asparagus and scallions. Enough left to deep-fry as an appetizer. Tomorrow.

cabrales, if they are not tasty in the first place how do they taste to you so that you dislike them very much?

The NY Times has an article on Cook's Illustrated: Clickety.

Desserts. Anything sweet. Feh.

You're a CIA operative, licensed for wet work with primal cuts and such. What's your opinion of culinary education?

But Steve, if the aroma was filling the room, weren't many of the flavours lost? As with cooking, the delicious aromas often indicate one is losing flavour. (Of course the sensation of flavour is comprised mainly of aromas, but I think you see the gist, the nub, the point, if you will, of my above question).

Or as organized as I am.

Well, wine can be a bad gift. Guests often expect it to be used. And it might have nothing to do with the meal. An ice wine or a Scotch would be better. I'd rather bring or receive something that can also be used outside of the occasion. Otherwise it's as if one is participating in that most dire of all situations, The Dreaded Potluck. And there's no way ooouuut.

Brandade, Wilfrid. (Baccala or salt cod with Yukon Gold potatoes, garlic, white wine, cream, excellent EVOO, a bit of black pepper, pureed, put into ramikins and topped with crotouns, baked until crispy on top.) With shavings from a bottled black truffle and a drizzle of truffle oil. Asparagus roasted with balsamico. edit: Forgot to mention the flat leaf parsley.

lizziee, I could not agree more. Being faced with having to do an unplanned ikebana at a crucial time is an unwelcome intrusion. As I am also very particular about what flowers and what colours of those flowers I would have about, chances are that this would be obstructive. For myself, rather than the well-intentioned guest. So I just dump them into a bucket of water and put them to the side and deal with them later. I think that Jaymes' modus operandi is a good one. Were Steve P to bring the wine, I'm sure it would be more than welcome.

The closest I've come is seeing a curried liver dish at an Ottawa restaurant called Nagina's. (Someone should talk to them about the name.) It was on a steam table though so I didn't try it.

cabrales, definitely.

Rachel, what a great post. Thank you. I'm glad you've had morels. Everyone should have morels. Let's have Momo corner Tom Colicchio to do a Q&A.

I like your idea of a Les Halles cookbook. Are you intending to work on a new novel? By the way, Tony, thanks so much for the answers you've been providing so early in the Q&A (especially since it won't officially start until next week). I'm going to buy all of your other books now.

You have often stated that you are not a "top chef" and so on. Whether this is modesty or not, would you mind telling about occasions when hubris overtook you? What kind of dishes were you trying?

It's a terrible title. And the format and line drawings are horrid. But it's an excellent text.

cabrales, I've never found any chicken sausages to be satisfying. I usually use Italian hot fennel sausages, liver sausages, beef and kidney sausages. I peel them and break them up and then saute the chunks and add them to the pasta sauce I'm making. Let me know how these chicken sausages work out.

Ha ha ha. XOXOXO