Jinmyo

Oh, pish. That's just professional cooking with a (very) small staff. It sounds as if the format that you've worked out serves you well.

How many courses do you usually prepare?

Or just saute the watercress with dashi and minced Thai bird chile, buzz with a hand blender and trickle grapeseed oil, put back on gentle heat, a few shavings of bonito. Place salmon flesh side down on the sauce. Gomasio or fleur de sel on the skin.

We're speaking of chicken eggs? I steam quail eggs (7-8 minutes) sometimes.

Restaurantainment.

People outside of NY who read reviews for entertainment. People in NY who think they should read it. Not for people who would like to see the restaurant compared with Arpege etc.

Soba-zushi with shoyu-lime-chile dipping sauce.

Hahahaha

Frank! This was finally about the food! Dude! Shyeeahh.

Gah. But then I have a friend who was in a communal situation in the 1970s who had to eat pumpkin for several months. Fried pumpkin with pumpkin soup and mashed pumpkin.

Okay, Peter, I'll bite. What is the correct form?

Creme fraiche atop scrambled eggs or a French omlette then topped with caviar or roe. With lime zest, coriander and chopped chiles as a dip for grilled shrimp. Atop mashed potatoes with snipped chives and tarragon. With rosti. etc etc etc

Oh dear. Well, it's not much of a surprise really.

Not at all; in fact, the heat elements seemed to seal the chops and minimize any drippage. But hey, if there had been a residual pork-fat essence clinging to the slots, the better the toast would taste! I even pulled out the crumb tray and didn't notice any significant mess. I wonder if starting from frozen helped with the drippage.

I'm glad that they don't do recipes.

Actually, the Trillin article on snoek is online here.

Welcome, norsk. Liverwurst and beets. Nice.

Interesting.

I was waiting for the Adria reference. Where is Jinmyo?

Lime pickle does nicely.

For those who like such things: Toast (a naan or other flatbread works very very well but any toast will do in a storm) with a thick layer of peanut butter mixed with Siracca chile sauce or something similar, some slivered scallions, a bit of fresh coriander leaf and a spritz of lime. Nice for breakfast with a poached or soft coddled egg with white pepper and fleur de sel on the side. Bonus points: Dip the toast in the egg.

Not hating, just amazed. I've never seen La Hesser's Latte book cited for a recipe before. Wow. Look at that. I hope that she sees it next time she cartwheels through eG. Warming the cockles, etc.

Undrained tinned corn and hominy? I don't think that's a good thing to do.

This will be very interesting. Once again, Chef Grant, all the best in this endeavour.

Great on hamburgers with bacon and mustard.