Jinmyo

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.

Very nice , Andy.

By the way, now that the dust has cleared and BK has fired Rick and is taking the sandwiches and consigning them to the green plastic garbage bag of history I should mention that when I called Chef Bayless a "shameless lying pimp" I meant that with all due respect of course.

Hi. I've brought this thread up so that New York Times readers who are visiting because of this article can find it easily.

Dare I ask what the side dishes were? I needed food as medicine tonight (it's allergy season, yay!), so I made extra hot Vindaloo chicken and drank club soda with bitters. Mmmmmm...much tastier than decongestant liquitabs. A meat shake on the side. taste the secret Cheeseburger fries.

Nyet to egg bagels. Bagels are not challah and are not bread. Challah is nice, bread is nice, bagels are nice. Fried egg on bagel, no egg in bagel.

Brine, spatchcock, very hot pan.

(Hothouse) plum tomato halves scooped and filled with taramasalata garnished with chives. Roasted yellow pepper broth. Pasticchio (from the ziti dish made on Tuesday [i often make enough pasta to have adequate leftovers for this]) with parmesan curls and chunky bread crumbs, browned nicely, cut into a square, topped with an over easy fried egg. Served with sauteed spinach. Salumi and pecorino, small crostini.

pcarpen, nice photo. Actually last night I made myself a snack of a handful of mussels steamed in sake, dashi, and ginger with a scallion pancake.

Egad. That's a surprise.

Seaweed broth with yuzu. For table-top electric grills: Slices of strip loin, marinated in garlic, s&p, awabi shoyu, chile oil. Giant shrimp, peeled except for tail, marinated in s&p, chile oil. Sea scallops, s&p, tiny bit of sesame oil. Thick salted daikon rounds. Cremini mushrooms marinated in awabi shoyu, s&p. Fresh tortillas. Mounds of slivered scallions, piles of coriander leaf. Dipping sauces: Fresh wasabi mayo, Dijon with horseradish, shoyu and wasabi, shoyu and lime. Cabbage kimchi, daikon kimchi, scallion kimchi, green bean kimchi, gari (pickled ginger), pickled mustard greens. Gohan.

Laurel, did you make the piima yourself? Jason, that were luvly that were.

Rye croutons are quite nice on sauerkraut and chopped sausages or kassler. Also on a poachd egg atop lox. Or atop sauteed (rare) chicken livers and caramelized onion. Or go the other way and put the above atop rye crostini.

Holly, 1) Ayup. 2) Uh-huh.

Jinmyo, The sandwiches sound wonderful, especially the lobster sandwich! Thanks to you, I learned what "concasse" meant (had to look it up...hopefully, eGullet will have a food/cuisine terminology dictionary someday!). Two questions: 1) I'm not sure if I asked you this before but how do you make your wasabi mayo? 2) Some of the sandwich combos look like they would have a spicy kick to them. Do you find you have to hold back on the spiciness since not everyone appreciates truly spicy hot dishes? Or do you offer a range of "heat" in your food? 1) Eggs, in this case grapeseed oil, lime, wasabi. 2) Heat should always be judiciously balanced to lift trhe flavour profiles rather than cover them over. For example, the tomato water consomme is very light so while here's a bit of salt, no pepper. (Besides the ground pepper would just fall to the bottom). The teeny drop of guajillo chile oil replaces pepper. Both: Chevre and roasted shaved fennel with arugula Bacon and tomato concasse contained no chile. But basically, if yis r a crybaby then gits out n don' darken me door agin.

O-ho-ho-ho.

Soup and Sandwiches Soup: Chicken broth with a quail egg and slivered scallions. Tomato water consomme with a grilled U10 shrimp and a drop of guajillo chile oil. Panini (pressed hot sandwiches, pain de levain): Chevre and roasted shaved fennel with arugula. Fruilano with soprasetta. Shredded lobster with caramelized onion and pepperoncino. Bacon and tomato concasse. Smoked chicken with peppers and chipotle. Hot Italian sausage slices with pecorino and spinach. And thick cut frites with fresh wasabi mayo. For 30

Jinmyo, what is fruilano cheese? Sad to say, my knowledge of good cheese is more or less nonexistant. Perhaps that's because it can also be spelled "friulano"? It is also called "furlano" and even "montasio". It's a rindless Italian cheese, quite yellow and lactic, and develops a hazel nut flavour as it ages. It browns very nicely at high temperatures.

I can't imagine that any fast food places have actual people chopping onions, much less whipping mayonaisse. However, I understood from the article that onions would henceforth be freshly chopped. Thus my comment that making real mayo freshly would be safer and easier. Notwithstanding PoorLawyer's dark drift.

Served family style for thirty: Rye toast points with smoked liverwurst topped with slivered scallions. Conchiglie pasta with a tomato and chipotle sauce with assorted peppers (poblano, cubanelle, red), pitted black olives, and red kidney beans. Smoked chicken with sauteed wild mushrooms. Roasted fennel with cubes of fruilano cheese and panko breadcrumbs. Slaw of Korean green cabbage and onion with celery seeds.

Got me. But "Hellman's Real Mayonnaise." Oh. That. Well, you know Holly, I don't see why the teenagers with strong arms in the prep area can't be shown how to make mayo at the beginning of the shift. The only hard part is the whisking and it can be done in a blender or processor. Safer and easier than chopping onions. By the way: What kind of onions does BK or McD's use? Yellow cooking onions or something more palatable?

Real mayonaisse is made that day.

Link to the Rick Bayless BK thread. I take it all back.

Wow. So that was Rick Bayless' secret plan: Advertize for BK and drive them into bankruptcy. I apologize for ever doubting you or thinking that you were a shameless lying pimp, Chef. You're A OK in my book.

Mashed with cream, mixed with chopped steamed kale and slices of spicy sausage. Or the same with shredded baccala.