Jinmyo

Oh, certainly. And many times, prepared in different ways.

For greater enjoyment, shock after blanching with alligator clips and a car battery, throw frizzled remains into compost bin, laughing maniacally. For maximum enjoyment, walk by stall or produce section, look at fiddleheads, pick a few up, examine closely, and congratulate oneself for not buying them. And just walk away. Delicious. Especially if you buy some ramps instead.

Feh. edit: Gah.

Hi Alton. Nice to see you. What would you say is the average length of time from a story idea to finished production? Could you give us some idea of the process? (These are two questions but they're connected. I guess that's my quota.) Ta ever so.

Click.

The restaurant is underpriced. More people want to eat there, and are willing to pay the current price, than there are available seats. They could increase the price by 50% and probably still fill the place. That they do not is Thomas Keller's gift to all of us. Actually, that's so.

Well, many Indian curry dishes are so highly spiced that the flavours of the actual food become completely overpowered. Is it chicken? Liver? Pork? Shrimp? Dunno. There is also a general tendency to overcook. Southeast Asian curries on the contrary emphasize fresh herbs as well as spices and the balance is such that the archetecture of flavours and textures is much more defined and nuanced. So perhaps you might try some Thai dishes.

There's an idea. But just toss out the jello. I'd rather eat a bowl of salt and pepper.

Actually, using soda water is interesting. It makes the batter light with unpredictable gifts of crunchy/foamy areas. I like to do asparagus tempura in the spring. The thin guys. hicker guys I peel first, then fry the shavings and use as a garnish.

Rochelle (Malawry), I have no idea what Joy of Cooking says but I've got one word, dahlink: Bread crumbs. Okay. That's two words. Panko.

Perhaps a moment of silence first for the death not only of Chef Ricky's integrity and name (and BK bucks) but also in memory of what he and we have lost: A voice, face, and hands of am American chef who was able to be passionate about a range of Mexican cuisine enough so that he was not only interested in learning about but dynamic in educating others. Someone who talked only where he walked. But he wandered and wound up saying, "Pfah. Don't bother doing or being interested in anything I've shown you about produce and ingredients or how to do this or that. Too much trouble. You can buy it at BK." And then, knave that he had become, "You want real barbecue? Go to Burger King." The man buried himself for a few cheques. No more came. Now a moment of silence for BK's former SLP. Amen. edit: You may now fling refuse if you so desire.

Ayup. Good.

I love this guy!

Yes. And so is absinthe. We're hopped up and we're thinking yis don' look so tuff down there, eh? We're gonna bring yis some cheese an' ye'll like it, bygod.

So that's bad, then?

Welcome, Mark.

Thanks. Very nicely put.

Sure, that's chiffonade. How else would one cut collard greens?

Also, when sauteeing, dumping wet greens into the pan will create an explosion of angry oil beads that aim for your eyes and vital bits. With the swinging around the head truc, best step outside. If you blanch, then shock in ice water to keep the colour stable.

If it's true, then I think it's a great opportunity for her. Good luck, Amanda.

Zaru-soba. Cool buckwheat noodles with a shoyu broth dipping sauce with slivered scallions and ginger. Hiyayako-tofu. Chilled silken tofu with a range of condiments such as toasted nori, gomasio (sesame salt), chile oil, pomegranite seeds etc. Egg salad with Dijon, fresh mayo, garlic, scallions and topped with a bit of roe. Ahi tuna salad. Cool slices of very rare strip loin with shoyu and wasabi diipping sauce. Beet gazpacho. Slaws of all kinds.

Baking is all about following directions, measurements, timing. You pull out the cake when the timer rings. Cooking is all about sensitivity to all of the ingredients and the whole process. You pull out the prime rib when it sounds and smells ready.

In Ottawa, Nate's Deli owns a steak house next door called "The Place Next Door." A diner opened across the street calling itself "The Place Across the Street." Then of course there's the Hung Fatt. And the Phuoc Yu banmi joint.

I've never seen frozen blueberries. Do they... Do they... look at all like frozen crawdad tails? (By "crawdad" I presume you mean what we call "crayfish"?)

Right.