Jinmyo

Smallish sirloin roast, done in a cast-iron skillet on stove top and then into the oven. Came out as rare as desired, which is very. Thin slices rolled around a smear of fresh grated horseradish, capers, and roasted garlic. Yorkshire puddings. Mashers with caramelized onion. Sauteed ramps with citron (yuzu, actually).

Wonderful film. I actually did make spinach with tofu after watching it.

Time heals all, blind lemon.

Sorry, I have no clickety. I thought I would mention that I've recently "discovered" Vietnamese pickled mango. Wonderful. None of the, uhhh, softness [i mean sliminess! No, no. Be nice. Stay with "softness".] I associate with mango. A simple brine, really, but what a difference. It works well with gari (pickled ginger), takuan (daikon), and kimchee (cabbage) as well. I often find chutneys too thick and so thin mine out a bit, by the way.

Mashed sweet potato with a brunoise of red bell pepper, butter toasted cumin, ancho, and oregano; chili of mushrooms and black beans with lemongrass, galangal, kaffir lime leaves, coriander and multi-coloured Thai bird chiles; warm salad of dandelion greens, artichoke hearts and radish slices with chevré in a white wine dressing.

cabrales, I rarely go out to eat these days because it is difficult in Ottawa to find a meal that would be better than what I do every day. Or anywhere near as good. I used to go quite frequently to a few Chinese restaurants for lunch and to play Go (Weiqi). So I have a carrying case for hashi. In fact, I also have a roll-up case which carries for sets plus rests.

Oh yes, in which dasein is thrown on the barbie.

Eating and Nothingness by Jean-Paul Sauté.

Oh, I don't like those bloody things. I always bring my own hashi (chopsticks).

Oooooooh!

Tam-popo. Tam-popo. Tam-popo. The Big Night. I loved the simple breakfast scene at the end. Eat, Drink, Man, Woman. Also Ang Lee's The Wedding Banquet.

Helena, I boiled some red potatoes about the size of eggs. Drained them, ran cold water over them. Smashed them up into pieces with the heel of my hand. Got them going in a deep skillet with extra virgin olive oil (Cletos, from the home village of one of my grocers). I seasoned them well with kosher salt and fresh cracked black pepper. I flipped them several times, then turned them down to low for about 45 minutes. I brushed clean the cremini and added them during the last hour. I added some dry rosemary. Tossed everything around, added more oil. When I began deboning the roasted chicken I added baby spinach leaves and some fresh rosemary, toss, toss. I arranged the potatoes in bowls, with a small ladle rapidly lashed a few ribbons of holandaisse over them. That's it.

I can't help but look around at this unseasonable heat with no small measure of dread. I know that Ontario farmers have been worried about drought because of the low snowfall. I know also that much of the water for New York state and others of your United and Heavily Armed States comes from Ontario and Quebec. We're friends, right? Right? We'll remember that twenty years from now, won't we? :confused:

Potato gnocchi with a buttered mushroom sauce; cotechino with a tomato sauce; sauteed rapini with caramelized onion.

The banana leaves available to me were frozen, I should have added.

Smashed red potatoes with whole tiny cremini, spinach, rosemary, lotsa salt and cracked black pepper fried on low heat for hours in extra virgin olive oil until the uneven edges of the potatoes were densly crusty, served with a lash of hollandaise; smashed roasted chicken (served torn from the bones, arranged in a mound) with cumin and lemon; grilled peeled green asparagus, the peels fried crispy in butter as a garnish.

Very true. Thank you.

Oooh.

I certainly agree. But then I read reviews for entertainment, as a form of food writing, rather than look to them for advice.

Then there are the fast eaters who cross-talk with their mouths full and make expansive gestures with carelessly held cutlery. :wow:

lizziee, I didn't want to just add a "Gosh, great, thanks" to the rest on Sunday because it wouldn't be a contribution. But today I just have to. Gosh, great, thanks. I'd love to see many more posts by you.

Hm. Tapioaca five days out of seven at boarding school. And not necessarily alternating days but just leftovers of the "speckled goo" or Cook couldn't think of anything else. Not that I would be adverse to trying it as used by a maestro of... Oh, who am I trying to kid. It's just foul. Melt Velveeta cheez on a diver's scallop before and I might be less reticent to smell let alone taste it. But if folk like it, that's fine.

Banana flowers. You can find them (sorta) fresh in some Asian, particularly Viet, stores. Or certainly tinned. They're bananas before they become bananas. Banana fetuses. :wow: So they're kind of fleshy. Very interesting shapes and contours. Quite big too. Much fun to sort through with a knife to make appropriate pieces.

Lai fun (thick rice noodles) in mushroom consommé with sliced hua mushrooms; warm salad of agé (deep-fried) tofu triangles with pickled mango, bamboo shoots, and banana blossoms with togarashi and lime; steamed and sautéed Shanghai bok choy, yau choy, juk gai choy with peanuts and crushed red peppercorns.