Jinmyo

Rocco who?

One star. What's the point?

Kristin, at last.

Uh... It does make a kind of sense though...

Sweat 5 parts thinly sliced rings of leeks in bacon fat, season, add 1 part tomato concasse, 2 parts cookd white beans, cook a bit, splash white wine, reduce. Monty some burr, adjust seasoning. Toss with gnocchi. Address strictly with lardons. Spritz of lemon for further discipline.

I often rub them with a mixture of dried ancho chile with minced garlic and much salt and cracked pepper or a chipotle/adobe sauce marinade, sear until a bit blackened on grilling pans to make a nice hache mark and then bung into a gentle oven. Or tandoori seasonings with yogurt work well too. Brining is good. But just salt and pepper, rosemary or sage and much EVOO is also excellent. I like to serve loin chops bone in with the fat around the edge trimmed nicely and blackened and no silverware on the table for that course so that one actually picks them up with the hand for a carnivore rush. Those first bites through the fat into the (medium rare) meat literally makes me tear up with gratitude. I've sobbed through several chops in my day. Busboy, the whiskey sauce and cabbage sounds great. I'll try something along those lines soon.

But he still does that at FL. He's usually there from before beginning to long after ending every day. That doesn't mean he can't open and oversee other places.

Classic.

Well, there's cheese and then there's cheese.

NY Times: Wa wa wa waaaaaaaaahhhhhh

rozrapp, thanks for the post. It's so good to hear that Suvir and Hemant are doing so well.

Oh no, not really. I cook professionally for a select clientele (reservations and other special criteria) with a small staff. Usually for from 10 to 40 people, though in the past I've done hundreds of plates a night for more regular restaurants and then catering for a bit. So one goes by such learned criteria as proportions and rather than by formulas. The only thing I cannot really tell about how something will taste by smelling it is salt levels. And also when I've gone over the top by exploring a theme such as tuiles beyond where anyone else could be interested. With traditional ethnic cuisines, I cook as much as is possible within that context down to the instruments and oils used. But I also like to make new dishes and in general very rarely serve even the same sequence of dishes unless it is necessarily a fixed traditional set such as gohan/miso shiru/gari and takuan. Otherwise it is always new in some sense that is important to me. We have our own in-house bakery for which recipes are essential. And while a very long time ago I served as assistant head baker and head baker at a few places, I in general loathe that way of doing things though I understand it and can ceratainly appreciate the results. So, back to the book: What other recipes interest you? (This will serve to alert Amanda so she can rally resources, if needed, at her leisure.)

That's great, Cusina, I'm glad to hear it. And of course delighted that Amanda actuially went so far to work this out. As for myself, I read recipes quite often but have never intentionally followed one.

Rogov, thanks for the post.

Conversely, it can be a good way to not have to give up having fun in the kitchen just to sit and listen to people's same old ramblings and cross-talking.

Russ, I agree that Fisher's work is very uneven. Back to Amanda's book and Cusina. Cusina, would you cook anything else from the book?

Maturity is not a matter of numbers. Flip open Fisher's first book. Flip open Amanda's second book. It's not a matter of numbers or years but of how one has lived. It is also not just a matter of circumstances lived through either but of lessons learned; and in fact, the ability tio learn. And then to express. I'm not just saying Amanda has to get older. Most of us can do that unless the breathing stops sooner. But that her experience can broaden so that when she talks about herself, it could convey something about more than just that. And more than just to people like her. I am nothing like Fisher but I've learned something about myself from reading her. In any case, comparing Amanda to Fisher is like comparing me to you because we both use words at times. There must be more to it. And, as yet, there is less of Amanda than can stand up to any comparison with Fisher.

I've made a long-standing submission to the UN that these replace wars. No answer as yet.

"House of Parliament", duckie. A bottled sauce which is quite chutneyish with tamarind. fish sauce, etc. Commonly called "brown sauce".

Thus thought meself.

Well, it's all-over wilde and important to be earnest... tommy.

Peeled, cored, sliced thin, blanched, sear until a bit black, three or five slices per plate. Serve with shoyu and wasabi dipping sauce. Nice with fish or other seafood and with vegetarian courses.

Well, veal stock might be dark but a glace hasn't much flavour of its own. Chicken stock tastes much more of what it is, innit?

It's not chili as such but I like to do: Lamb shoulder braised with Guiness, then chopped loosely and added to onions, tomatoes, chipotle and ancho and guajillo, garlic, cumin seeds, much salt and cracked black and white pepper. Served with champs or colcannon, a spritz of lime. Preceeded by a grated jicama and red onion salad with grilled shrimp or perhaps smoked salmon or a bit of bluefish, followed by crostini with Stilton and other bleu cheeses with a roasted shallot "chutney". edit: Pardner, ol' chap.

Hmmm. Not only are sweet potatoes not yams, they also aren't potatoes. Perhaps a different thread for sweet potato soups? (I do several though similiar to Cusina's). edit: Cliq ici, svp.