Jinmyo

We even take PASTRY CHEFS. What else needs to be said? Egad.

To sum it up for myself: Gah.

Well, well, wellywelly well.

You know it's not one continuous take, right? The show is edited from multiple takes and a few angles. Just as the finished dish or even the ones shown at various stages often actually come from the kitchen behind the stage for the money shots, stuff like wiping the knife and washing hands is usually edited out. Most of these shows are only a half hour long.

Uh... Um... Hm... So, Steve, uh... How about scanning in a few pages so we can at least talk about those?

Cilantro is the leaf and coriander is the seed But you also see 'coriander leaf' in recipes. However, I have never seen 'cilantro seed'

*ALL* goat cheese, BLECH. Soapy goat.

Well... How and why would you? That's the margarine version of whipped cream, right?

No. I don't like fish gin either.

Regarding my comment that India currently lacks a restauarant culture, with its most significant cooking occuring in homes both aristocratic and common: If I'm wrong, my apologies. The point was made to me here by Suvir Saran, I believe, but I may have misconstrued and distorted in a completely unwarranted manner as is my habit and predisposition. I certainly do not mean that India lacks restaurants nor to denigrate street food stalls etc etc but only that the restaurant culture of say Michelin starred restaurants and of haute cuisine does not exist (to my wackily loose grasp of things) in India. _______ No Indian culinary traditions were harmed in the production of this post. edit: Perhaps I should amend "wackily loose grasp" to "dangerously loose grasp."

Just right. An auspicious beginning.

That's a good idea.

Heh.

I agree: tofu mayo. Tastes nothing like real fresh eggy mayo but is quite nice. Why no eggs, Monica?

Nice.

Here is a "gazpacho" I often make (with many variations): Bit of Stolli vodka. Add chopped oi sabagi kimchi, sliced golden plums and apples, chopped plum tomatoes. Then add sieved tomato puree and water or tomato juice to almost fill the serving bowl. Today I resteda bocconcini atop the vegetables in each bowl with a few garlic croutons.

Indeed, I believe Sam was the first one to point it out prominently. But of course it's a standard truc.

Certainly nothing. In particular to the Indian taste. But India has yet to develop a restaurant culture as all of its greatest cooking occurs in households, both aristocratic and otherwise. In the restaurant culture of the West, any higher level Indian restaurants need to reinvent the cuisine in order to leave behind the association with steam tables.

Roasted whole huge white mushrooms. Cubes of paneer (mild Indian cheese) with sautéed red onion, chopped gai lan, and red pepper Croquettes of Thai rice with coriander and curry with goat's milk yogurt. Tandoori centre loin chops. Salad of mesclun with roasted yellow pepper vinaigrette, blanched haricot verts. Grape tomatoes, and cucumber spears with pomegranate seeds in a pomegranate and grape seed oil vinaigrette.

Bizarre.

Is this the guy who came up with the idea for the eG thong?

Hm, actually, no. Even seated at the hinoki bar with Masa preparing everything, I've heard too often that the rice is better at Yasuda, the fish is the same or better at Yasuda, there aren't enough cooked dishes, it's mainly sushi, and that Masa is only playing at half his game since three years ago. At Ginza the sushi was unlimited. And followed courses like: -marinated, cooked eel liver -Tuna Tartare with Beluga Caviar and toast points -Blowfish 3 ways -sashimi, steamed and baked -She crab with roe and tomalley -Seared Toro -Toro Shabu Shabu -Broiled Miso Marinated Cod with Cod Sperm and Lily Root -a whole white truffle which had been cut into three pieces dipped in tempura and fried At Masa they tell you, "You're done now." So, sadly, no.

Best of the best, Grant. This is an excellent opportunity.

Egad.