Jinmyo

So much to say but it's so simple. I found a quote of my own on the Dinner thread:

Susan, BANG. That's great.

It's here. Scroll down. But the text at this link will probably be replaced in a few days.

And "such-and-such-meister" is regularly used in a jocular fashion.

There are water sommeliers in the U.S.

Deadpan's good.

Dude, chill. It's good to know about different kinds and grades of rice.

Bacon.

But the table is so highly polished! Glass atop the wood, dear heart.

Kind of. Looks a bit pale.

Salad of mesclun with German Bergader blue cheese. Avacado soup (chicken broth etc etc) with diced concasse plum tomatoes and diced roasted red pepper, coriander leaves, fresh corn tortilla chips. Frites with fresh wasabi mayo and fresh coriander mayo. Panko chile chicken thighs.

A mouthful of agedashi tofu is the Face of God. Tempeh needs to be deep-fried to be palatable. Then much Thai green curry, coconut milk, fish sau-- Oops. Okay, well not fish sauce.

? That's from a mug shot for serially slapping dessert eaters. Seriously though folks, severe?

Okay. I can think of tamago on gohan tied wih a blanched scallion instead of nori. But what else?

Whaaaa?

Family style service: Salad of bocconcini with black olives, seeded and diced plum tomatoes, lemon zest. Root vegetable bisque (celery root, turnips, parsnips, carrots, potatoes, celery). Green cabbage and white onion Cole slaw with celery seeds. Mushroom frittata. White and whole wheat petit pain.

Agedashi tofu, with the dashi served on the side to maintain the crunch of the tofu. Mounds of slivered scallions and grated daikon. Deep-fry some whole huagu, fresh shitake, or even cremini while you're at it. Just naked then brushed with a bit of good shoyu and lime, a bit of fleur de sel. Lots of sake.

Suvir, I am so glad to hear that Amma is continuing to receive such accolades. Congratulations again.

I thought they were thumbnails and kept clicking them frantically for a few minutes. I'm better now.

Slammed. "The voice of restaurant people." Has anyone ever seen this magazine?

Nice pictures again, Pete. edit: Tomato bisque. Then, served together: Colcannon with mashed Yukon gold potatoes, seared cabbage, onion, and poblano chiles, Dijon, buttermilk. Steamed baby bok choy. Rabbit meat (meaning boneless) roasted with oyster mushrooms with a balsamico gravy.

Soba, you know, it took about as long to take, upload, resize the photos etc etc as to make the meal (for 25). I'll have to find a way to organize this during prep, pre-service, and service. It is kinda l33t/r00lju to get some photos up finally though. Of course Adrian (basildog) has a webcam in his kitchen at Margot's so I'm trumped no matter what.

Change the name to Mess.

I've finally had some minor success with the digital camera. None of these photos represent finished plating but are just the few out of many I ried to take at various stages of preperation.. Grilled sea scallop on wakame and mesclun salad with a spot of chile oil on top of the scallop. Cremini roasted with a good balsmico, extra virgin olive oil, shoyu and wasabi, paprika, s&P, served a dish like this for three with rye toast points. Egg noodles with frenched green beans and scallions sauteed in butter with lemon. Served together with braised beef blade roast. Stilton, epoisses, 10 year old cheddar, chevre merde du supermarche. edit: Cool. It worked.