Jinmyo

Sandy, welcome to eGullet. Could you please comment further on freezing verjus, please?

Liza, tommy, why not? I'm sure you can get something for about $600. Our kitchen is as large as most apartments but it depends on where one's priorities lie. I'd go for a salamander over a couch. Or just mount it over the couch. Sometimes I also mince shrimp, bay scallops, ginger and scallions into the remaining egg mixture for plain (sourdough) french toast, pour it on after the second flip and then put them under the salamander. Garnish with coriander and serve with a broth (dashi with a sea scallop or a Thai lemongrass broth with a quail egg or somesuch). Now and then I'll serve plainish french toast with a tomato and sausage (chorizo or hot Italian or both) sauce. Sometimes with kippers atop and blackened tomato halves to the side.

Lardons, fryers, and layers, oh my. :wow:

All Fat Guy radio, aaallll the time.

Thank you, Suvir.

And if it were more Indian? And why?

Interesting. Why?

About "terroire", a fresh look at this would be interesting and worthwhile, I think. As for Craft personnel participating, yes, the pool would need to be cleaned first. Too much to wade through. But, in general, chef or staff participation from Craft, GT, Babbo's or anywhere would be welcomed. And treated well and honestly. (Although The Right Honourable Bux now seems to think that swinging to the Dark Side might be the way to go. "Rillete? You call this a rillete? Pfui!")

Have you ever seen the Viet film, "Scent of a Green Papaya"? The green papaya is skinned and then chopped in a julienne fashion using a knife on the fruit itself. Gah. Scared. Need hands. I shave thin slices with the mandoline and then julliene the sheets. Add use in salads, soups, curries.

Oh my. More praise for tommy. :wow: /run *.chef

Jay, also: How do you feel/what do you think about this?

Ooooh. Nice review.

Yes, Steve, I think you're right about that. I think that the (with few exceptions) reasoned, civil, and intelligent level of discussion and general sense of good humour will coax a few to comment, at least occasional. I think that the Q&A with Tom Valenti and Shaun Hill and hopefully others will also help with this. *.Chef, if you're listening, feel free to cut in any time.

Stunning review, Steve. Thanks for laying out your experience of the meal so lucidly. I do think it's too bad Tom Collichio decided not to join in the Great Debate but I suppose it's because he sensed what a temporal sinkhole it could become. And decided to speak with his food.

I use a bit of flour in the egg. Salt, pepper, minced jalapeno, ancho powder, fresh oregano. On the griddle, flip, when near done, flip, sprinkle with grated Monterey Jack and minced tomatom under the salamander to melt the cheese.

the begs the question: where do you get a 3 legged-chicken? From a KFC supplier. :wow:

I'm not so gone on whole roast chickens. The breast meat just doesn't do it for me so I roast hind quarters for the most part. When I do roast them, I spatchcock (cut out backbone, flatten the bird onto the pan) and either dry rub or do the old butter and herbs (sage and thyme) under the skin trick. I've also deboned the blighter and stuffed with shallots, garlic, celery and wild mushrooms. Big deal for nothing really.

Blue Heron, I did too. Works beautifully 2 eggs for each person, poured out onto creme fraiche with a dab of butter and a bit of thyme in wide juice glasses. Fresh petit pain (de Pepin) with more Normandy butter. A bowl of tomato sauce with chorizo, Macedonian, and hot Italian sausages, celery, Cubanelle peppers, oyster mushrooms for dipping the bread into in between spoonfuls of eggy goodness. I like eggs in any style but coddled are exceptional.

yes. regarding brining drawing out water and intensifying flavor, i can't imagine that there will be much of a noticable difference with ribs once you put BBQ sauce on them. That's sweet, tommy. Barbecue sauce just sits on the surface of the meat. Brining gives flavour deeeep into the actual meat. In my opinion, worth doing. If you're going to use a sauce, I'd get a bottled sauce and mix some minced shallots, Chinese oyster sauce, shoyu, and Dijon into it. I rarely use sauces, especially those I don't make, but I've done this and it was more than reasonably good.

You might or might not know this, Shaun, but as new threads are added the page fills up and older entries go to a new page. It's easy to then miss some of the questions. You don't need to reply to this thread. Thank you for your time. I hope that you will have enjoyed this Q&A enough to come back and visit us and perhaps post from time to time.

Ha ha ha. I'm going to try their soft-cooking method tomorrow. Though ten minutes sounds too long to me.

JD, the tiles can be laid into a sheet pan. Is that what you do?

Ah, the Colonel has checked in. There's yer man for this sort of thing. Brining draws water from meat, making it more intensely flavourful, and also infuses flavour. I highly recommend it. tommy, are you making these ribs for your Mom?

Rachel, those are indeed coddlers. I believe they were used in the oven. My Gran always called soft-cooked eggs removed from the shell (entire or poured) "coddled". When I was wee I thought "coddled" referred to all of the butter that was put on them.

Shaun Hill believes Blumenthal to be "inevitably" the most exciting chef working for "provoking so much passion about the food he serves". Says so in the Q&A session. Very polite and well-mannered that Shaun, I must say.