Jinmyo

You know, something should be said for the classic Edwardian tea sandwiches: Thinly sliced English cucumbers with rich butter, seasoned well between good bread with the crusts sliced off. (This is better with a swipe of caviar (even lumpfish) or salmon roe). Watercress sandwiches, the same way. (Better with a bit of rare roast lamb or chevre or both.) Great with tea. Or chilled vodka.

So this guy wants an entire block of flats full of Fagins? edit (just to be sure it's obvious): The Dickens. That's a twist.

Oh no, I quite agree. A sandwich is meant to be eaten. By a person. By the person it is made for. If I serve sandwiches, they are scaled according to what I know or can see of who is eating them. In any case, I loathe food spilling and oozing. Then it becomes garbage. I like tidy food in that I like it to be food that can be eaten rather than which must be wiped from face, fingers, and frock.

Here's a little vegetarian menu: Mixed grain (Korean sweet short grain brown, wild rice, Chinese white rice). served with Sautéed oyster and cremini mushrooms with red pepper and red onion. Salad of slices of roasted yellow beets with lime and thyme. served with Steamed buttered beet greens. Salad of Frenched beans and grape tomatoes with a parmesan and yogurt dressing. Cheese course (ten year cheddar, chevre with fennel, raw milk camembert, crostini). for 32 (No pictures, no time.)

Shaved celery root strips done on the mandoline, clumped with some shaved onion, dipped in cold tempura batter, fried in small batches. Great with grilled blue fish with a shoyu, lime, and chile sauce. Also makes great frites. Just lovely as a puree with daube or beef or lamb shanks. I also like to make a slaw with oion, celery hearts and leaves, with a vinaigrette with toasted celery seeds and black mustard seeds.

So this guy only rents to veterinarians?

Or chocolate. Denying oneself chocolate most definitely creates irritability. This is a known fact. THAT'S NOT TRUE!!!

Okra is the Devil's knuckle hair.

Sure, but then there's Those People who snap their gum. Round 'em all up, I say.

Adam, veddy veddy nice. And indeed the plating is such that it might give rise to a new movement: Ye Olde Nouveau.

Very good news. Congratulations and best wishes for continued success, Suvir.

True true.

OT....but thanks for the laugh. I needed that. Uh... Help? What means this?

My favourite: Medium rare roast pork loin. Real mayo, Dijon mustard (Maille). Normandy cultured butter. Good salt, much cracked pepper. A few grape tomatoes or some teeny full sour pickles. I serve and like many more complex sandwiches, but this is what I really love.

Leftover rabbit is great in a salad of frisee and mache with some crumbled bleu cheese (I like Stilton) and rosemary. And shredded sundries are wonderful in a risotto.

Agreed. Round is good for little except for people who like their steaks well-done and smothered in a bottled sauce or well-done as a roast and smothered in gravy. Best to leave it to them as they enjoy them. Only strip loins, rib eye, rib steaks, and t-bones (though the filet part can be thrown to young kittens to eat) are steaks. A "ham steak" is not a steak. A "sirloin steak" or "round steak" are not steaks.

A nice piece. Thanks for posting it.

Steam it tossed with ginger and garlic over water containing crushed lemongrass and oolong tea. Dress with a bit of shoyu, white pepper, minced chile. Fish sauce if you'd like.

This is how lame I am. This is a transcript of the cognitive processes that took about seven seconds before the "Aha" moment. It might have to do with accents (I'm English/Canadian though I've lived throughout Europe and even Africa). But still. Nacho cheese? Um... Why? Someone else's cheese? Whose? Uh... Because... Nacho cheese. Oh. "Not your cheese." Na cho cheese. Natchyour .... cheese. Oh. I get it.

Do the techniques and creativity at BH actually warrant three stars? Even given the pristine ingredients, the argument could be made that pristine ingredients should be just expected at those prices. It's been said of Alice Waters, "That's not cooking, that's shopping." Is this a matter of gardening, not cooking? What I have seen in many reports (but not tasted) seems more like really great bistro food without the steak frites. Does reported clumsiness with the quality of the bread served (which even a fierce proponent noted somewhere was better served warmed even then only "relative to itself", which is pretty damning) and how to deal with such basics as, well, salt and pepper indicate a three star restaurant? I mean: bread; salt and pepper. That's as basic as putting the food on a plate instead of ladling a dollop in the guest's hands or putting the plate on the table instead of the server just dropping it as they walk by.

Yes, kombu can be thinly sliced and served as a noodle salad. This is a very common dish so I'm sure there are places in NY that serve it.

As beans said, "Wow."

Well, you can also use it to weigh something down. Just fill it with water first and it's pretty heavy.

St. Jacques de Pepin spake thus: "Nevah wash de shikenz. Pat dry wi de papur towwel en den into 450 F hoven. Dat heat wull kill hany bacteeriah." (Of course this presumes the poultry is not skanky.)

Often I just mush some limes in my hands over some frisee and don't bother with oil because the soft yolks from the poached eggs take care of any need for large molecules.