Jinmyo

Yes, Bux, that's what I meant.

:wow:

Hm. I just keep turning up Katha Upanishad on Google. And "katha" in general as recitation or chanting.

Richard, Speaking of "epic proportions", this post will take some time to digest. As to I just nick something from somewhere like an HTML or doc file and paste. Here's one: é

tommy, an onion caramelizes at low heat, burns at high. Granted, my standard for caramelizing onions comes from preparing them as a base for curries. But still, one starts at high, lowers the temperature, and just leaves themn in the pan to melt.

Liza, sure. But it takes a long time to caramelize on onion. At least an hour. You can grill a tomato in 5 to 7 minutes.

Grilled tomatoes, smashed, pureed, strained. Extra virgin olive oil, ancho powder, fresh basil, dash of good balsamic vinegar. Quick catsup. Other than grilling, takes about three minutes.

Ha ha ha! The linguine with porcini, ramps, and panchetta was good, cabrales.

cabrales, because the peppery flavour and texture of porcini is exactly what I want. They're prepped now. Ramps are ready. Panchetta is rendering. Pasta water is on. Linguine is ready for the pot. I'll be back.

indiagirl, mange, mange. Then we'll sit down and talk about how to make it.

In the Byward Market today I went into the store that usually has mushrooms. Not always. Usually. I was hoping for chanterelles. Ah, there they are. I looked up. Porcini. Only about four smallish ones and two large, one with the cap fallen off. The shopkeeper was just then carefully placing large morels for display. Beautiful. But, you know what? I still took the porcini. I'm going to saute them in good extra virgin with some nice ramps, toss them with some linguine.

I don't know that I could rank mushrooms in any particular order. It depends upon what is available and what I want to do with them. Chanterelles for an omelet or ragout, with chicken but probably not pork, certainly not steak. That kind of thing. I dearly love porcini, both fresh and dried.

According to several friends from Newfoundland: Screech (basically rum with alcool added). Fried baloney (thick cut, blackened). Cod tongue and cheeks with catsup sandwich (white squishy bread only). Red Rose tea boiled for about four hours with a handful of sugar. I like cod tongue and cheeks in a butter and white wine reduction sauce on toasted sourdough.

Sure. As for me, Sunday roast was always a joint of lamb.

I remember Italian butter from my childhood. It's, uh, buttery. A nice tang and yet very creamy. Amazing colour. Very different from French butter, which is also good. German butter can be good but I remember it as sometimes being a bit waxy. The most important thing though is freshness. Unless the butter is exported basically the same day it's packaged it doesn't have long to live after it reaches the New World.

Does it have purty pitchers, Miss J?

Sorry, blh. Tell you what. Why not post on ceps?

When cooking vegetarian meals I almost always have a large mushroom component. It is the "meaty" texture (among other things such as tremendous flavour) that Western vegetarians find so appealing. As I eat meat as well as vegetarian meals I of course don't find them "meaty" at all. Braised short ribs are meaty. Roast joint of lamb is meaty. Meat is meaty. Tandoori mushrooms sound wonderful as do the mushroom sandwiches. Suvir, what kinds of spices would be used with mushrooms? Is there a matching of mushrooms with creamy sauces?

Congratulations, blh. You're a better man than I. Teehee. Really though, while I believe in straining, straining, straining stocks until they're crystalline, if there's just no time to do anything else, I'd strain out the weevils or maggots. But then I've eaten big fat white larvae in Africa.

Grilled thick cut bone-in pork loin chop with a pepper and cumin crust on a rutabaga puree with watercress; garlic-rubbed crostini; stewed basiled tomatoes with white kidney and fava beans and Thai bird chiles; roasted asparagus with cremini mushrooms and parmesan shavings; celery root salad with lemon zest. Eat the pork chop with your hand, clutching the bone. Don't worry. There's lemon water in that bowl.

Who hasn't found weevils in grain, scooped them out, and gone on? Maggots, schmaggots. More protein.

I use Normandy cultured butter. The President's Choice brand of the Canadian Loblaw's chain is really quite respectable. I'm always on the look out for Italian butters.

What is not Pie? Whatever is enclosed between the crusts of earth and sky is surely Pie. Pie can be a tart, a dumpling, a sandwich. But a sandwich (as I was telling Bux re Croque Monsiuer) is not Pie. Pie is the mutual enfolding of absolute and relative, context and content. What is, is Pie. Yes, my own lobster oil. Shells. So a kind of pie as well. lullyloo, I've msged you.

I also use a large metal tea ball. But usually I grind and sift them.

Here's an article on someone selling whale burgers and hpt dogs. Clicku. Some people liked it, some didn't. The article ends with: "If I'm eating a hamburger, I want it to really taste like hamburger," she said. "And if I'm eating whale, I want it to really taste like whale."