Jinmyo

Rochelle's right. One thing though: rinse very well with hot water before using to get rid of the excess old oil.

Ha ha ha. That's a good idea.

As a base for butter-poached lobster tail. Or seared shrimp. I've used it with caramelized onions and shredded lamb shoulder with a bit of mint oil. With a roasted pepper bisque then a salad of dandelion grens with queso blanco and a chiptle vinaigrette before, followed by rack of lamb with chimichurri then a cheese course (fresh chevre to camembert etc to ten year cheddar then a few bleu) with fresh corn tortilla chips).

The next one.

I use either haricot verts (actually imported from France) or Chinese long beans or, if available, tiny fresh green beans from local growers or, if there is just no other option, regular big thick woody green beans sliced lengthwise at leas once if nott twice. Blanch, shock. Toss with taramasalata. Excellent salady thing. Or with sesame oil and lime or yuzu, season, salmon roe and slivered scallions. Great with seared scallops. Or heated with butter and roasted garlic and pepporoncino. Nice with most roasts. Or: minced as a layer in a sandwich such as roasted lamb shoulder or braised beef. Or even salmon or tuna salad with a bit of minced hard-cooked egg. Great with much Dijon on pain de levain with a side of frites. Then of course there's deep-frying the little lads.

Bluefish goulash? That's brilliant.

..when the drugs took hold." -Dr. Lucy Thomas, Fear and Loathing in France An excellent post, bleudauvergne. (As so often.)

That's shocking.

I use grilled ahi tuna crumbled, fresh mayonaisse and lime. Then a range of possible additions: chile oil, wasabi, coriander, thyme, fennel...

Did anyone ever notice that a peanut butter sandwich made with a piece of bread folded in half tastes completely different from one made with two pieces of bread?

And actually, just peanut butter on some rye toast is pretty fine.

Black Russian or pumpernickel bread, Normandy cultured butter, freshly ground chunky peanut butter, slices of ten-year cheddar, radish sprouts or thin slices of radish. Roasted garlic optional.

No one can ever again do what she did as she did it: With grace and brass and skill and humour she brought about a revolution.

"A little butter never hurt anyone."

Julia gave more to more people than can be counted or conceivd of. I mourn her passing, gladdened that she was ever here at all.

Using other herbs is, uh, "new age"? Awesome. Dude! Then I'm, like, not so much "gnarled" as "gnarly" then. Tubular, Dude! (What are these pesto tubs of which you speak?)

Perhaps you might explain as this seems quite quite mad.

You can do nice pestos with any leafy herbs. If the colour goes a bit weird (like with mint) then just add a bit of blanched and shocked spinach.

Interesting. Thanks.

Me. Raspberry coulis is an abomination on the face of decent desserts. Me. A "decent dessert" would be cheese. "decent" as in not scandalous or "decent" as in not so bad? Surely there must be some decent desserts other than cheese. I love cheese but can think of hundreds of non-cheese desserts that really do it for me. Very few include sauce. "Decent" as in not an insult to everything that one has eaten and the numberless efforts that has gone into it on the part of, to mention just a few, the cook or chef, the staff if there is one, the shopkeepers who chose it, the farmers that grew it, the seeds that exerted themselves to grow as bones and flesh or roots and leaves, the gravitational mass of the earth in its relationship to other bodies relative to the sun that makes life possible. Desserts are casual nihilism. (Don't mind me, I'm an extremist when it comes to desserts and their place in dining. I don't believe they have one and do believe that they are the anti-Cuisine and their number is sweet-sweet-sweet.) Concentrated or large quantities of sugar close and numb the palate (which is why a bit of sugar can be used to adjust the acidity of a tomato sauce or to round the edges of chiles). The usual dessert pushes away the flavours of the meal like someone pushing away from the table to just go on to the next thing, which will be ignored as much as possible as well. (See? Extreme. Again. My apologies; unless you found that as funny as I did.) By "decent", I mean a finishing a meal leisurely with a cheese course such as a 10 year cheddar, some chevre, camembert, Epoisses, perhaps Stilton, or slices of grana with balsmico. Ahem. Back to sauces. Any sauce that one enjoys can be enjoyed more completely and deeply by learning how to make it. (Was that too extreme?)

Me. Raspberry coulis is an abomination on the face of decent desserts. Me. A "decent dessert" would be cheese.

I was going to say mke yogurt but it looks like that's out. If I had some, I might serve it at room temperature with roasted fingerling potatoes in it with some thinly shaved fennel and some tarragon as a kind of summer soup.

Garum is fish sauce.

Where's gomasio? Or fish sauce? Or harissa? Or chimichurri? Or pesto? Or...

Vegetarians (prey) have eyes on the sides of their heads to see carnivores and omnivores (predators) with eyes in the front of their faces (like us) coming after them. Then there's bacon which kind of just sits there.