Jinmyo

Yes, I love fresh sardines as well. Certainly there can be too many flavours in a dish that are out of balance with each other. Italian cuisines often involve using simply one or two herbs, such as basil or rosemary rather than both.

I used to make yogurt. But then I also used to make miso. Now I just buy both. I've never done much with yogurt in Indian style cooking except raitta and sometimes with a chicken dish. I should use it more. Suvir, what's your favourite way to use yogurt?

I thought I'd point out that on the UK Wine forum there's a post (clicke moi) concerning dinner with Joel Robuchon. In said post, it says and Pies. Basically pies.

I love oily mackerel. I haven't tried pecorino with it but I have the sense that a dusting wouldn't hurt and could be quite nice. Olives, garlic, perhaps spinach or chard in the sauce. Yes, I think it would be very nice.

Then don't buy it. Because you're right, it's not always true. But with a good grana cheese and excellently fresh seafood, I think it's best to have the cheese afterwards with a bit of wine.

Umami. With an "m".

Adam, LOL. You arrived in the U.S. safely and in good form, I see. The thing about cheese with a dish like this is that it can easily overpower the subtle and very simple flavours. By all means, add it if one wishes. It's just a different dish. Also, cheese covers over the tastes of seafood. But if that's what one likes, then great. Just don't pay too much for the cheese or the seafood.

That's because you don't have to think about it to be motivated to do it. But many people do have to. And it just doesn't occur as something to be thought about to many others. Or if it does occur and is thought about it falls into strategies of gain and loss instead of joy.

Very nice post, Mr. Tenacious P.

Hm. I thought masoor dal (daal) were red lentils? Which are my preferred lentils, by the way. What does "kee" mean, Suvir?

cabrales' "good-to-very-good" means very high marks, basildog.

Chicken fat. Pork fat. Bacon fat. Duuuuck faaaat. Not butter, can't be used as omnipresently. But still good.

Yes, mamster, but it seems we'll talk about anything.

Weevils. Brain weevils.

Wow. Salted dried pork liver. Never even thought about it before. And veal heart strips seared. I've only had braised. Very interesting.

"icre-cream"? Or "ichor cream"?

Bux, it seems this was his first column. In this, he laid out his likes and dislikes, which is good. Perhaps he'll write great and interesting reviews. Be very enthusiastic about what he likes, entertaining and obviously over-the-top about what he doesn't. But the man doesn't like blue cheeses. I mean. You know. I'm all for tolerance and that but this is beyond the pale. In any case, he doesn't seem to be "into it". And I do think a certain enthusiasm about what is writing about makes it more interesting for those who find themselves reading it. Are your sports/food writer friend's articles online? edit full disclosure: I forgot the "is" in "this is beyond". Perhaps a Heideggerean slip about the ungraspability of Being amidst beings? Nah. Just bad typing. Sorry. Fixed.

I agree entirely.

tommy, thanks. I've yet to hear anything bad about that burger.

I thought I'd mention that my Google search for MICRI turned up nought. Should anyone have more information about this product, please post in Cooking or General. I am very very interested in the tremendous possibilities.

Oh, this sounds wonderful. Not only Pie but asparagus and morel Pie. Liza, about plating a round tart on a square plate. This kind of contrast is standard policy in Japanese plating. I like square plates! tommy, what are your reasons for disliking Boulod's places? Have you ever had the burger?

John Lennon shovelling spaghetti at The Fat Woman in The Magical Mystery Tour film.

Gah. Doesn't like sushi or sashimi, head-on shrimp, blue cheeses, oysters, polenta... Was this person a sports writer before? How did they get this job?

Yet another wonderful entry, Fat Guy. But I see you're only up to Aril 18th of the log and it's now May 1st.

I've heard of umbles. Do sound nasty. Never had crow. Nor ravens nor rooks. Intestine pie might not be bad though if 'twere the right guts, right saucing.