Jinmyo

This kind of stuff just grows on my plates. At first I thought it was just some kind of weird fungus and I'd scrape it off so I'd have nice clean plates. Then I tasted some. Wasn't bad. (I like the reflections too.)

So. Who are they?

Ack. Tried to edit first post to include warning.

MMMMM, lint. Sweet lint. I'll have mine with warm chocolate and pecans, please. Brooks, you are a bad bad man.

All desserts. Ice cream. Soda pop. Chocolate. If you want something sweet, have an 18 year old single malt Scotch. Something with depth and resonance instead of something that just flattens your palate. Desserts "close a meal" by closing off your ability to taste. While a cheese course delightfully comments on the flavours that came before. Desserts are the Devil's belly button lint.

Sliced striploin salad with shoyu and wasabi. Mesclun salad with roasted yellow pepper vinaigrette. Turnip cake with shoyu. Beef consomme with scallions and coriander. Sliced rice noodle rolls with dried shrimp atop asparagus.

You forgot a word in this sentence. Disgusting. /Kidding. Sorry.

Fruit. Eh.

Indeed. Does that happen?

Pea sprouts are wonderful steamed, or in an Asian soup, or in sukiyaki.

Sure. Hit me:

A truly splendid blog, Boris. The photographs of the kitchen and living room are very tasteful. Blog on, dear Boris, blog on.

So Bruni took a star away from Bouley: BANG! Makes sense to me. So how do you think Frank's doing?

From what I know, a good review that makes sense. Bruni's not kidding around.

Also nice is to dip the breaded sweetbreads into a shoyu/lime zest/chile oil mixture or a sauce from some chopped mint with shallots, a tiny bit of horseradish, and cream.

Indian breads are one of the components of the cuisine that really stand out for me. Lovely parathas...

I also believe that a garnish should be an integral part of the dish. If I paint a sauce on to a plate, it is because that sauce is part of the dish and one is meant to swipe through it.

No, I'm not. Though even natto has subtelties. Korean cuisine is definitely more forward than Japanese, an in my opinion, better able to use grilling of meats and so on.

I'm not saying together, at the same time. But do you like strongly flavoured foods? Do you also like subtley flavoured foods also? I do. But, as we all know, it's all about you. So?

Uh... Maybe. What is this "base ball" of which you speak?

How about "Have pie, you want pie?". Eggs are good, eggs are groovy, but an egg is not a pie. Adam, what is this "pie" of which you speak?* _____ *This is all part of an antediluvian eG meme/joke some eldery members might 'mumber. Basically, if there is disquiet or jostling one would intone "I like pie", referring only to savoury pies such as steak and kidney, steak and mushroom, Mowbray pok pies etc. The origins were found in a blanket condemnation of all foods of the British Isles, Adam's reply of "Well, I like pie" and my "Adam, I like pie too!" And it went from there to references as numberless as the flakes of a good crust. Today's "History Minute" was brought to you by 3.14159265.

I mind the talking. If blades are flashing, fires are leaping, water is boiling, the mushrooms are ready for a splash of red wine, that is what we should be talking about. But there really isn't time to chat now, is there? Eating might be a social activity. Cooking for ten to thirty people is not. And what could be more important and just can't wait than the perfect doneness of an egg?

You and jeunefilleparis and many others, I suspect. And if only they'd cook grains and so on, it would be a very sensible and interesting palate of flavours. Though fake cheese made from nuts is just a bad idea.

"Tea. Earl Grey. Hot." [and I'm not even a Star Trek geek]

Excellent point, Mong, excellent, excellent. Your dal was the picture that excited me the most last night. Looked exactly like my mom's dal. That's comfort food right there, that is. Dal M for mongo.