Jinmyo

What's all of this "x" stuff about?

What literary figures or trends interest you? What culinary figures or trends interest you? What's the real deal?

Cough.

Thanks, Bux. I'll be interested in seeing that menu.

Hm. I love the French Laundry book. It has certainly clarified certain perspectives for me and shifted others. I hesitate to call it a classic though.

Liza, [OTazer zap] that's an [OTazer zap] interesting [OTazer zap] point.... gasp...

tommy, great photograph. I think the dish looked very good. I'm partial to chipotle myself. For a quick fix, I use the tinned stuff and just buzz it with the adobo it comes in, add some shoyu for depth.

Jacques Pepin's Complete Techniques which is a reissue and combination of his books La Methode and La Technique. Hm. Do we want to list Escoffier and things like that? What do we mean by "classic"? Having stood the test of time, I think. But by what time-frame? 30 years? 50 years? More?

The other day I took some left-over saag paneer and made pakora with it. Of course I moulded it with my hands and squeezed out excess moisture. Very nice with a lime and coriander dipping sauce. I also had some large jalapenos stuffed with chevre that I had roasted and these also made great pakoras.

Redrum. Redrum. Redrum.

John, I have heard the live monkey brain legend told about the Koreans by Chinese, about Chinese by Koreans. Both Chinese and Korean people have told it about the Japanese. This is the first time I have heard it told about South Pacific islanders. Or did you mean a production of the musical?

:confused: Cough. Cough.

cabrales, my dear friend, I am in excellent health. I can also run quite fast.

Don't be sad, stella. I did what my mum did when the kiddies were teething: Gave them a rasher of bacon to chew on.

If they don't show up, how can you shoot them? :confused:

Wilfrid, where have you had roo? I think that would make an interesting thread.

That's exactly so.

My thanks as well, Robert. Your observations were very lucidly presented.

Recipe: zest a lemon. Take one of the pieces. A small one. Tear it in half. Voila.

My recipe: Frozen vodka. A shard of lemon zest.

jaybee, how about: "It tries to run away." Gah.

tsquare, for the purposes of this discussion probably not. But it would make its own interesting thread. Or it could take place here. I used to do a lot of sprouting. But as I hope people are aware, a lot of nasty bacteria and such can infest packaged (commercially boxed sprouts or left in a home bottle too long) sprouts. This can result in a lot of "food poisoning" ailments. As I use sprouts only occasionally (as a garnish or even more occasionally as a component in a sandwich like mustard and onion and radish and daikon sprouts with blue cheese and proscuitto in a sandwich) I hardly do it anymore. I usually just purchase them (from open containers) unless I have some plan for them when I begin the sprouting.

Unless I can serve the corn within a few hours after being picked, I don't really care much about corn on the cob. Frozen corn will be far fresher. I'll sometimes buy cobs at a supermarket if I want to use the cobs to make a stock and will slice off the kernels and simmer the cobs until the stock is white with the "milk". Roasted fresh cobs are truly great. And even old supermarket cobs just thrown into the microwave for a few minutes then peeled can be fun too. It depends on what you want them for. Just for fun, I suggest trying microwaving them and munching on them instead of popcorn while watching a videotape of Bobby Flaw beating Morimoto in the rematch while the Japanese judges comment on how exotic corn is. (And of course it's on every pizza they order, but it helps the Japanese/American contrast drama.)

Maria, rolling and skewering is a nice touch. But you grill rather than deep-fry? Nice as well. But aren't the insides a bit soft for them to be chips? Unless you mean chips (fries, frites) rather than chips (crisps)?

tommy, thanks for catching that. cakewalk, no recipes but pointers. It will depend upon what one wants the sauce for, of course. For something like you're talking about I would put extra virgin olive oil on low and steep unpeeled garlic cloves and mint stems for however long but at least 40 minutes. I'd strain the oil and use some of it to grill the eggplant. To the rest, I would add some finely torn mint leaves (the ones from the stems) and perhaps season it a bit. And then drizzle a bit on the bread before adding the other components and add perhaps a few raw mint leaves.