Jinmyo

Ha ha ha. Tim Kelly writes that at Bouley he had tinned sauerkraut and hot dogs for a year. "Family meal" can be terrifying at many places. Especially especially specially if it's fish.

Good for you, Katie.

Kate, I agree about the feta. But you'll sell more with it.

How about a light tomato sauce of diced plum tomatoes with shallots and garlic, sauteed in EVOO, quick white wine reduction? Toss the olives and capers in. Bung in some loose-chopped flat parsley. Splash of lemon. Perhaps a tiny crumble of feta even?

redfox, cabbage frittata is wonderful. Especially with onion.

Kristin, simply: juice and zest of two large limes, ngoc mam, touch of mirin, salt and pepper, marinate in this for about ten hours, turning occasionally. Very refreshing and crunchy.

Chinese white rice mixed with Korean short grain brown sweet rice. Dai gai choy and mushrooms in a kimchi broth with coriander. Salad of tofu noodles with black beans and slow roasted plum tomatoes infused with lemongrass. Steamed yu choy, bok choy and gai lan. Tsukemono of daikon with lime.

i thought these were pure evil? They are. But Soba's sins are better than most people's virtues.

I'm glad you're back, pcarpen.

Interesting.

If PRIME is the Canadian rerun channel, then I do get that. Thanks.

I didn't bother to watch it but think now I might tune in for episode deux.

Not so impressive really as it's a professional kitchen. Most meals are for from 9 to 12 people. Sometimes as many as 30 or 40.

Sounds lovely Kristin. Sautéed sliced button and shimeiji mushrooms with paprika served with scrambled eggs. Scalloped potatoes with three layers of buttermilk, butter, and parmesan with a panko crust. Grilled pork loin chops with ancho, cumin etc. (Again so soon by popular request.) Oil-less salad of shaved fennel, green cabbage, cubanelle peppers, white onion and olives with lime. For 25.

What was the spice rub for the ribs, Jake?

Lucy, I... Uh... Your blog, especially the part about your time in China... Or the pictures... Or the general tone of it... I... don't know what... what to say?... Uh... Thanks.

How about sourdough instead of yeast, Mr. Mamster?

Various salumi and olives. Salad of escarole and roasted mushrooms. Agnolotti stuffed with basil, a thick slice of polpotonne (meatloaf) with lamb and pork and chorizo with cumin and chiles in a tomato bisque and parmesan shavings.

Just to be clear, Lucy, I think the lighting is great.

Critical to the enjoyment Moo Shu Pork and Peking Duck. And Pho. Sorry. Indeed.

Lucy, this is great. I love the two pictures of the ingredients before and after meeting the edge of the blade. But why are the lighting and colour so... you know... French?

Egad. Can he afford that?

Seafood bisque with deep-fried shrimp heads and legs, peeled grape tomatoes. Wonton wrapped shrimp with taramasalata. Crostini with rosemary. Reprise of tomato and Fruilano salad by nagging request. Mussels steamed with garlic, butter, and white wine. Cheese course. edit: Forgot about the tomato salad.

Easy. Just chop up the chiles, put them in a neutral oil like canola or grapeseed and bring to a very gentle simmer. Allow to cool, cover, let sit overnight then strain (or not) the next day.

I used to hate ranch dressing until I started making my own. Now it's a good thing. Oscar Mayer bologna. What is ranch dressing? I think it's a buttermilk and mayo thing. Thanks.