Jinmyo

Quis baniet ipsos banners, Dude?

I'm glad that you're feeling better, Jason.

Salad of mesclun and parmesan shavings. Grilled shrimp in a seafood bisque. Slices of roast leg of lamb with chile threads. Spinach with polenta topped with smoked caccacavallo and a tomato chile sauce.

Oh, thanks. They taste better than they look.

So then my "raw fish on vinegared rice" and "rare striploin steak" and "tubular pasta with melted cheese" recipes are not copyrightable and I won't make a fortune in royalties... How about my "minced beef formed into a patty and fried, served on a round wheat bun with condiments"? No? Bummer, Dude.

Roasted baby cremini mushrooms with zataar. Barley "risotto" with leeks and sun-dried tomatoes, sorrel; Roasted asparagus with balsamico; Salad of plum tomato spears with cubes of Fruilano cheese and fresh basil; Grilled pork loin chop with ancho, garlic, and cumin.

Two stars from Mandy Hesser. Does this match your perception? It makes sense to me from anything else I've read about BLT.

I'm with John. Your favorite meal, all the best stuff. Every day. Forever. Me three. In fact, "forever" would be hell.

Jack! Egad! This is great!

Root vegetable bisque (rutabaga, celery root, celery, daikon, potato, onion) with buttermilk, grated parmesan, sorrel. In-house pain de leain with Normandy butter. Roasted tomatoes and mushrooms. Panko chile chicken. Sautéed kale. Sauerkraut with lime zest and juice and fennel seeds.

Wow. You are going to hell.

Um, I haven't been there so there's that as caveat. That said: Out of a five star rating could such a "chicken wing joint"* be more than two stars? Or out of a ten star system perhaps four? Or three? Or two? Or one? Surely if the rating system is expanded should that not make room for more nuance rather than merely make the differences less meaningful? Increase the options by extending the schema as much as one might, while she might have enjoyed the food, that seems to indicate something of her palate and standards for environment and context rather than the restaurant. Or she was just feeling really great and all's-right-for-Mandy-today and spilled her bliss into the review instead of doing a critical review. Whatever the reason, adding or subtracting stars or half-stars or quarter-stars to the target does not change how bizarre her aim was. ____ * By this I mean that much of the menu is based upon very easy to make, very easy to serve items (as Fat Guy has discoursed upon in detail) as well as but similar to the wings that Mandy Hesser pins to such supernal heights.

Mabelline, that's quite a deal.

Braise a leg.

Brooks, this blog should be pinned to the top of the page for the next year or so.

Thanks, GG. I had not seen this. May every day be the Feast Day of St. Jacques of Pepin.

Nice, Cynthia. Salad of chopped Napa cabbage with red onions and crumbled Greek feta (about 1:1:), fennel oil. Mint and pea soup in a demitasse. Minced lamb and onion individual pies with a roasted red pepper and chile sauce around. Slices of roasted lamb sausages and pork and garlic sausages on watercress with mustard.

Are you going to post an "after" picture?

I don't know about chain restaurants because I never eat in them. Until about seven years ago I would occasionally have breakfast at a diner or have some herring at a deli and they would always ask that question.

Packages of chicken hearts, chicken livers are common at grocery stores in Ottawa. But then tripe and pig's feet and cow hearts and so on are pretty common as well. For pig's ears and "beef bung" and "pork bung" you'll have to go to the Asian markets. I've never seen "chicken bung" though.

Yes and you're right to.

However, some feel her to be winsome.

Now, that's bad.

It's just part of the general patter. Like "How is everything?"

Wow. That's pretty... excessive, especially given the list of dishes he disliked. At least he mentioned Kunz. And Stanley Wong too.