Jinmyo

I always thought scrapple was just bits of leftover crud like potato bits, meats, fried together with eggs and perhaps onion in lard. Kind of like a frittata but served with ketchup. I think Kerouac has Japhy Rider (based on Gary Snyder) making this in The Dharma Bums.

I'll just take the rum please. Merry Christmas to you too. ;) (Edited by Jinmyo at 9:39 pm on Dec. 17, 2001)

Oh yeah. They make pills for this. Sometimes I take them. But usually I forget and just save up.

I'm lactose intolerant. But I don't care. I save up for it. I bide my time. Don't put cream in my coffee for a while, one eye on the chevre or the Brillat-Savarin, the triple-cream brie, the Stilton... But it doesn't seem to matter at all when I cook with butter (which is often). Does cooking dairy alter the lactose? For myself, saying that "milk is just pus, hormones, and glue" is like saying that rare meltingly tender prime rib is just charred mammal corpse or that a crisp baguette is just the ground unborn babies of enslaved grasses bloated by the wanton death of yeast screaming in the fires and steam. Butter, man. Cheese. Yowza. C-H-E-E-S-E. Heh heh heh. Cheeeeeeeeeeeese.

Sigh. I've voted every day but the progress seems negligible. Sisyphus looks over at me and laughs. I'd never heard of chef2chef before this poll.

NY Times article on latkes and "criques" (from croustillant galette) http://www.nytimes.com/2001/12/12/dining/12LATK.html and Daniel Boulud's recipe for Crique Stephanoise (Potato Latke With Smoked Salmon) http://www.nytimes.com/2001/12/12/dining/121LREX.html

That's great. Thanks. I was looking at it yesterday but decided to wait until trade paperback. I'll rethink that.

Wow. Uh, Wow. Caramelized onions. Duck fat. Wow.

Morimoto's opened in November. In a newspaper article he said he was glad to be in Philadelphia so he won't have to just churn out Nobu fare but can create his own cuisine. Reservations: 215-413-9070 (Edited by Jinmyo at 10:11 pm on Dec. 7, 2001)

Mowbray Pie! MInced pork. Lardy crust. Cold with some mustard. Or hot with mustard. And blackened tomatoes.

Oh my, I always use vodka. But when I don't, ;) I use Tanquerry.

Suvir, I've just stumbled on this thread. What a wonderful series of posts. And a very nice web site. Thanks for being here.

Aha. A porcini-and-onion tarte tatin sounds good. And I do still have 8/10ths of a basket left...

Fat Guy, porcini in a heavy cream sauce with scrambled eggs? Poured over top? Plated with the eggs atop? Or just eaten from the skillet? (I used cast iron by the way.)

That was good. I used some fresh tarragon. Thanks for your suggestions. But I meant, "given some fresh porcini right now, what would you do with it?" Would everyone make scrambled eggs? I did because it's been so long and eggs are the perfect canvas for mushrooms. And I just love eggs. But what would you do? A risotto? Sear a steak? Hm?

I was just handed a basket of fresh porcini mushrooms.<p>I'm about to saute in a nice extra virgin olive oil, fleur de sel, cracked black pepper. Then a few softly scrambled eggs. I have some sourdough rolls made this afternoon so I'll have one of those. I'll either put some Norman cultured butter on it or some more olive oil. Wine? Just some cheap Italian plonk. Oh well.<p>What would you do? Hm?

Jacques Pepin is my pretend "dad".

Is chef2chef really a big deal? I mean, do any of these chefs of the month know about them? It's an almost illegible web site.

Wow. I had always thought that Caesars came first and that Bloody Marys were just wimped out versions. Clamato is usually spicy as well so Bloody Caesars are often quite jacked up on Tabasco as well Lea & Perrins. Serve with tender celery staks and greens, a twist or two of black pepper.

Just a quick pump for Chinese mushroom soy sauce. It's a fairly thick, very dark, salty shoyu with mushroom extract (reduced mushroom soaking liquor). Excellent for marinades. A few drops in a mushroom soup can really make a difference. I have prawns marinating in it (with Thai bird chiles, mirin, garlic, lemongrass, galangal, kefir lime leaves) right now. They'll be lovely with scallion pancakes and grilled Shanghai bok choy.

Back to the main topic, my own personal favourites: Bangers and mash with a blackened tomato. Kippers and soft-fried eggs with a blackened tomato. Lamb's kidney's with Keene's mustard and a blackened tomato. Steak and kidney pie. Also good with a blackened tomato. A friend of mine who's a recent immigrant to Canada was pining for a chip butty. For those who don't know, this is a sandwich of two squishy soft pieces of bread with butter or marg, a load of chips, and brown sauce (HP). Awful. I set him up with everything he needed to make it himself except the chips, which I made (except I call them frites). He made mounds and invited three other people to join him in the dining hall. Perhaps it was the distance between memory and something actually in your mouth. Or the polite disgust of the Canadians. But he's sworn off them. Probably should have had a blackened tomato with it. Oh yes. Hard cheeses. Nothing like English cheeses.

Information about the kitchen table at Charlie Trotter's is available on their web site. http://www.charlietrotters.com/restaurant/kitchentable.asp (Edited by Jinmyo at 10:18 am on Dec. 1, 2001)

Kind of a food joke as it happens at the breakfast table. Man says, "I was sitting at the breakfast table and tried to ask her to pass the salt for my eggs. But I made a Freudian slip and instead of 'Pass the salt', I said, 'You've ruined my life, you miserable f@rking b^t#h.'" Kind of a joke. ;)

I think that there are great cuisines in Canada. And they are Canadian because they are in Canada. But they aren't unique to Canada. Of course, a particular chef's cuisine can be unique. In any case, I only care if it's Canadian in the sense of easily accessible to me so I can eat it. ;) (Edited by Jinmyo at 7:21 am on Nov. 29, 2001)

Not germane to freezing but to candy bars. jhlurie mentions that "Oddly enough Candy Bars also taste better melted." So I thought I would mention that deep-fried Mars bars are apparently a common street food in Scotland.