Jinmyo

Hm. Nice. I'll look for one I can hold.

I think that the idea of authenticity was of great value a decade and more ago. It spurred a greater rigour in kitchens which had been doing very poorly executed simulcrums. But it's now basically meaningless. The only authentic regional cuisines are found in those regions. (And Venice smells bad.)

Ah, I'll say it anyway. Rub with chipotle/adobo, garlic, and cumin, s&p, flour, egg, panko, deep-fry. They come out like this and are great cold.

Agreed. Still not too late to do it.

The tendons will not be held tight any longer and can melt. Your current plan sounds fine.

Is it me? It seems that Sam's reports are becoming hazier and hazier, as if written after looking too often through the bottom of a glass. It's just me, right?

Nice piece, Steve.

Hesser's review makes clear both Masa's strong and weak points (though another seems to be that he is much less creative with cooked dishes than he was in LA and is serving primarily sushi). I thought it an effective and clear review. No surprises though. That she did not "award" stars but is leaving that for Bruni I feel is also an effective play (or ploy) in that: 1) as an interim reviewer who has made some allegedly bizarre judgements that have had much unpleasant bounceback for the Times* she avoids further embarassment while 2) plumping for the coming of Bruni and 3) leaves the reviewer post in a manner both winsome and coy as she turns to her new post in the NYT Magazine. No surprise there either, really. All in all, Amanda, it was an interesting run of articles. And whatever flak there was, having this interim shtick in the bioblurb on the back jacket flap of future books will look quite fetching. ____ * I've even seen the term Hessergate used.

The egg rolls look fantastic. As does the wonton soup with pork. The rest is like a Tiki phantasm. :shiver:

Actually, in this case I think it would be okay. However I would certainly adjust the proportion of diced and grated apple way down. I'd use quite tart apples, extra old cheddar, and Stilton. And I wouldn't tell anyone there was apple in it until was too late.

Egg roll wrappers are cheap. Use thine own scraps and be thee joyous in ye results.

Right. Click.

Either braising or mincing depending upon the weather.

Oh, gee. Sorry for your lack of protein.

Perhaps Japanese fiddleheads don't taste like stagnant bog scum as do North American ones. After all, Japanese eggplants are delicate and creamy while North American eggplants are flabby and pulpy. Bear in mind as well that the fiddleheads most commonly and readily available here are commercially produced.

Most other things are food of one sort or another.

"Beliefs are what divide people. Bacon unites them." "Bacon is simply a funny way of being serious." "If the world should blow itself up, the last audible voice would be that of someone asking for bacon." after the late Sir Peter Ustinov

So..... you're implying that we should bake them into brownies? No. Unroll and smoke them.

An excellent presentation, Kristin. Congratulations. /cue applause

Grated wasabi or horseradish. Great for grilled shrimp or chickpea frites.

A wonderful tale. Thanks for telling it.

That's exactly what I want to know more about. Oh, you know. Steamed, tossed in a champagne vinaigrette, plated with lardons and a soft poached egg. Stir-fried with U10 shrimp, mixed with watercress, a bit of grated fresh mango and slivered scallions. Or in a quiche or a cream soup.

I look up away from my cutting board and knife and Jacques is floating up there and he says, "Oh. Be careful. Keep an eye on za knife, please?"

One word: Tazer.

Oh, certainly. And many times, prepared in different ways. Oh, I see. I shouldn't have mentioned that. Why not? It's an important point. I might make fun of fiddleheads but that's because I have cooked pounds of it for years on end. I still occasionally use them in a menu if I know that people will enjoy them. But they still taste like pond scum.