Jinmyo
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Everything posted by Jinmyo
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Wonderful, cabrales. I haven't seen much use of mushrooms in dim sum for some reason except at vegetarian Chinese restaurants. Have you? Does DSGG have turnip cake?
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I like tatties and neeps with butter and lots of fresh black pepper, roasted rabbit with a wine jus, and a watercress and mustard green salad.
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cabrales, hen of the woods are superb done in butter with a tiny bit of shallot and garlic, served atop scrambled eggs or under coddled eggs with a baguette. Please post a review of DSGG. I love dim sum mightlily.
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You don't know how many hours it was dead. Thriftiness is not a virtue when it comes to a risk of food poisoning. Turf it, sez I. Please, Maria.
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Ha ha, congratulations and condolences, cabrales. Of course you wouldn't have been satisfied with them. What did you have the enoki with? I rarely do more to enoki than just lay them in very hot miso soup.
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I think that the peppermill ritual is supposed to evoke some of the tableside preparations (such as carving, boning the fish, finishing the salad, and so on) that waitstaff used to do at better establishments.
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This is the thing I always think of about The French Laundry. I think I'd prefer to stage there than eat there.
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Actually, the convention is "chili" for the American stew, "chile" for the peppers.
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I've only seen a few issues of AC. Perhaps I'll take a closer look. But surely mindless imitation of what it publishes is not the fault of the magazine?
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Tony B, why not start a thread on some topic that interests you? I can se you're a bit interested in eGullet. If you want to have some real fun here, this is how to do it.
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Liza, would they would do a bit more shooting and editing on FNTV.
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We've had many discussions about what a food writer did or did not know about a chef or a dish before writing their piece. What kind of research would you as a writer tend to do? As an editor, how knowledgeable do you expect writers to be? As a reader?
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Hm. You mean... some... people... think differently then we do? Liza, you have blown my mind!
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Freida, that's very interesting. I didn't know that at all. Thanks.
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Horrid web site. Liza. Thanks so much.
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jaybee, reading the same post twice is less boring than reading the adventureless adventures of Amanda and Tad.
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I so often read that food writer or critic or reviewer was previously a sports writer. I know food but know nothing of sports. Is there a connection?
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Not quite so butch. Just some water with vinegar or lemon will do.
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Simon, could you tell me more about the pork in vinegar dish?
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Basildog, what else do you recommend I have with your fish cakes?
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Basildog, I'll have a platter. What's with?
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I think of traffic. edit full disclosure: Oops, forgot original intent by the time I got down here. Congratulations on your book, Leslie. I'll look for it at Chapters.
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mamster, that's why you're a coordinater and we're not.
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Liza's patented one hand dry and one hand wet method always works for me. If I'm doing many dozens of things though, it still gets gloppy. So I just have a bowl of acidulated water at the side to plunge the offending digits into.
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Yay, Yukio Hattori still gets work! Congratulations to Keller, too.
