Jinmyo

Congee with shunjiku (chrysanthemum) broth and peas. Steamed baby Shanghai bok choy. Three kinds of tofu roasted with eryngi mushrooms. Sweet Shanghai kimchi with lime.

Oooh. Sorry, dumpling.

I have to say that I agree with everyone; especially, of course, Soba.

I use a yoke peeler for hard cheeses.

Mixed grain (Japanese gohan, Lundberg organic short brown, Korean sticky short brown, barley, wild rice) with sauteed (with shoyu and wasabi) eryngi and sliced button mushrooms. Shunjuku (chrysanthemum greens) soup with lemon zest and triangles of pillow tofu. Slices of pickled mango with slices of fresh mango and twists of very hot and sweet preserved ginger.

ExtraMSG, my French metal contraption has legs to support it. What I like about the Benriner is the control between left hand holding it and right hand swiping. I can slice right into the bowl.

I'd say go for it as I'm getting a new wider one at the beginning of the month. I have a huge French metal contraption but prefer the Benriner.

Ha ha ha. Nice fridge.

Appalling.

And on the "Food Network Isn't that Bad" thread, you said you were "slightly interested" in the Chocolate show! Something is definitely wrong! I'm going to go outside and make sure the sun isn't being eclipsed. Jacques Torres is a very very talented chef regardless of what he works with.

Demitasse of tomato water in an English cucumber cup with a peeled grape tomato and minced chives. (The cucumber cups were soaked in sake.) Eat the cup. Nothing goes out if a cup comes back. Chickpea frites (gram flour, seasoning, water, egg, set paste in baking pans, cut to size, deep-fry) with aoli. Roasted seeded (greenhouse) plum tomatoes topped with melted smoked gouda and a piece of double-smoked thick cut bacon. With a thin slice of avocado topped with salmon roe. A corn totilla chip. Deep-fried chicken wings with ancho powder and toasted cumin seeds in the panko breading, spritzed with lime and draped with coriander leaves and chives, dip of creme fraiche with minced scallion and wasabi. A grilled sea scallop with minced arugala underneath, topped with a dot of Dijon on a Chinese soup spoon. Lime sorbet with chopped ripe mango. (Ack. I did a kind of dessert thing.)

I have deleted those programs from the lineup posted that I have no interest in. Here is what is left: A Cook's Tour All American Festivals Barefoot Contessa Boy Meets Grill Chocolate with Jacques Torres Ciao America with Mario Batali Cooking Thin Cookworks Easy Entertaining with Michael Chiarello Emeril Live The Essence of Emeril Follow That Food Food 911 The Food Hunter Food Network Specials FoodNation with Bobby Flay From Martha's Kitchen Good Eats Happy Days Live Hot Off the Grill with Bobby Flay Iron Chef Jamie's Kitchen Mario Eats Italy Molto Mario The Naked Chef Oliver's Twist Tyler's Ultimate Most of what's left are shows I have only slight interest in. If I delete those, I get: A Cook's Tour Ciao America with Mario Batali Easy Entertaining with Michael Chiarello Food Network Specials Good Eats Iron Chef Mario Eats Italy Molto Mario Of those, the shows available on FN Canada are: A Cook's Tour Food Network Specials Good Eats Iron Chef Molto Mario Of those, most are reruns except: Food Network Specials Good Eats And most of the Specials I have seen where not that good, leaving: Good Eats.

Thank you, Toliver. The reason why I post these menus is indeed just to offer inspiration and ideas and I hope that occasionally something is useful for that.

Thank you but since this is a professional kitchen it's not so impressive. Spinach and root vegetable bisque with buttermilk and parmesan. Steamed kale with roasted chorizo sausage pieces. Roasted cremini mushroom halves, and tomatoes with chipotle-adobo. Racks of lamb. Country French bread if desired.

Hm. I thought pre-cooked (basically, leftover instead of made for the purpose) potatoes were hashbrowns as well.

Raisins are the Devil's ear wax.

baw, I understand and that seems reasonable. But what is "FF chicken"? French fried?

As one of those people who had reservations I concur. No need for any gifts or anything like that. Maybe a "thank you for your patience and support", that's all. Mebbe a "Per Se Had To Reschedule My Reservation And All I got Was This Lousy Linen Napkin With This Lousy Slogan Printed On It." Or not.

Salad, Soup, Sandwiches Butter seared sea scallops (cast iron pans, three minutes on one side, about forty seconds on the other), deglazed with champagne vinegar and cream, scallops tossed with watercress, sauced. Leek and roasted tomato (chicken) broth. Chicken livers with shallots and duxelle on (in-house) rye toast squares. (Liverstuff in a small black bowl on a square white plate, platters of toast at table). Make your own d@mned sandwiches. Camembert and lox with (in-house) petit pain and Normandy cultured butter. Make your own d@mned sandwiches.

Why cook? Big knives. Fire.

I haven't done a stuffed omelette in many years. I prefer French style omelettes. Instead I do fritattas. By homefries do you mean fried mashed potatoes? With onion and such? In which case I add cabbage or kale and slivered poblanos. I like to do smashed potatoes: Boiled fingerlings or baby white and red potatoes, pressed against the cutting board so that they smoosh up a bit, fried for a long time in a lipid of choice. I'll often put in large pieces of elephant garlic along with this that caramelize and become sticky. Crunchy fleur de sel and cracked black pepper.

Demitasse of fish broth (made from thinnish catfish pieces left from preparing thick slabs) with lemongrass and chile oil. Buttery spinach and rice wrapped in crispy chicken skin (panko and cornmeal) packages, tied with scallion greens. Pulled chicken thigh meat with baby white potatoes in buttermilk sauce with rosemary oil. Fried rounds (about four inches wide and five high) of polenta set on onion relish, topped with smoked caccacavalo and a thick piece of double-smoked bacon. Thick slabs of seared catfish on a salad of mustard greens with a Dijon white wine sauce. edit: I forgot to mention that there were a few black beans and pieces of tomato concasse scattered in each pool of rosemary oil.

He was hopped up on Red Dye #3.

I hate the damn commercial! It drives me nuts! (As for regional stuff, I see it on CTV all the time.) EDIT: I also can't stand the delisio vs. delevery commercials. If someone argued with me like that I'd throw the f***ing pizza out the window! Again, fortunately I have never been exposed to this advert either, which I gather concerns pizzas. I also do not recognize the brands "delisio" or "delevery" which I gather is also a good thing.

Never seen it here in Ottawa.