Jinmyo

I keep mine in the freezer. I also find it easier to slice it thinly and then chop and crumble. One of my favourite uses for it is on roughly mashed potatoes with cream and butter.

Okay, Steve. I thought that might be the case. But I confused myself. :wow:

Steve? Where's "another way"? Did you intend to include a link? Or have I just missed it?

Nice write-up, Steve. I look forward to your forthcoming notes. Liza, thy babe factors are beyond reckoning and thus the lack of adequate commentary shall most likely remain until a powerful enough algorithm is constructed. "Shall I compare thee to a summer's day? In NYC? Are you kidding? Thou art more lovely and more temperate." Then the program freezes. The eGullet techs are working like gnomes even now.

cabrales, I'd say it could only help a great deal.

Yes, yes, yes. It equals actually eating them.

This is actually a fabulous book despite some of the absurd jocularity (Chapter titles: What's Your Beef, Have Your Cake And Eat It Too). The first hundred pages on stocking the kitchen, equipment, techniques and so on are splendid. I highly recommend this to people who don't want to pay for Jacque Pepin's Complete Techniques.

Thanks for the link, mamster.

Steve, 1. I've done this. But with a screwdriver. I'd never use a chef's knife to open a cardboard box let alone chip ice. That's what screwdrivers are for. 2. Carbon sugar isn't...edible, is it?

Sage advice, Christopher.

I used to do this. But over the past years I can't let lovely fresh salmon be within a certain distance from me without making it into sashimi, grilling it, steaming it in sake or, well...just eating it. And I've never made smoked salmon better than I could buy.

I understand. I feel this way about MFK Fisher as well. One is tempted towards the biography as if it were an opportunity for encountering new work by the author. But instead of a new book by that author, it's just a bloody book about the author. And what I really wanted was the language, the sensibilities, the experience of reading the work. To get all Derrida on yo' ass, Adam, the author does not exist as an entity behind the work. For the moving finger having writ has moved on and what I wanted was the tracings, not the skinny finger with its nail chewed and with a crescent of grime.

Ack. This stuff was used to make kind of cheesecakes with a chocolate crust when I was a kidling by a cruel mother. Toothpaste pie. It burns purty though.

I like Goose and I like Stolli. But I keep my vodka in the freezer in a stainless steel decanter that Absolut put out around Xmas time two years ago.

Leslie, thanks for renewing my interest in your book. I'm glad to hear your expolanation of how you approached writing it.

ebraun, I had never heard of such a thing. Have to try it.

Miss J, not to overcook a dead horse or anything but I was explaining the state of British peas relative to what I presumed Blue Heron's experience of peas to be. Mushy peas=dry pea soup? Well, yes.

Bruce, I'd like to say how much I enjoyed your site once I followed the link. I had it up for two days, going through most of the content. Good work. And nice to see you on eGullet.

Gah.

Blue Heron, marrowfat peas are just a particular kind of dried peas. So the tinned peas are instead of reconstituting and then overcooking dried ones. Sure, with fish and chips.

I believe Boulud encourages longevity by sponsoring stages in France for long-term employees (three years). Bux, I agree the book seems mere sensationalism.

Noted. And thank you for the excellent review.

Blue Heron, to put tinned peas in context: Brits love mushy peas. Which is why a major at-home staple is called "mushy peas". Because they're peas. And they're mushy.

John, thanks so much for posting that URL. I had read the article months past and was glad to see it again. And I agree with you about her place in the pantheon. I'd say she is not "required reading" but rather reading that one has as an undeserved and bounteous good fortune.

Oh, this is very interesting.