Jinmyo

You're a wise one, Rachel.

Luvly. Spatchcocked as is only proper. edit: But some fiend stole the skin before you could eat it, I see.

Thin pumpernickel toasts with fresh wasabi mayonaisse, slived scallions, Pacific smoked salmon slices. Demitasse of tomato bisque. Then served together: Barley risotto with quartered cremini. Sauteed spinach. Meat loaf (beef, pork, calf liver with minced scallions, garlic, and chiles, Dijon, egg, panko, grated parmesan and a chile and tomato glaze). Crusty and moist.

Ronnie, this is wonderful. Thank you. You know, some good EVOO beaten with paprika and a few scallions then roughly strained (or not) makes a nice condiment for most meats and some fish such as mackeral or bluefish. (This is a fake version of Wylie's red pepper oil served at NYC's WD50.) Personally, I like smoked paprika best but Szeged is great too.

Nice job, Amanda.

gus_tatory: Oh, agedashi tofu is not a comfort food. It is an epiphany.

Almost raw prime rib torn from the bones with my teeth. Biting through the blackened fat of a grilled centre loin pork chop. Congee made with gohan and seared scallops. Slivered scallions and gomasio. Grilled cheese sandwiches made with sourdough, a mixture of cheeses (preferably smoked) and chopped bacon or salumi. The fresh smell of fresh plain gohan. Kimchi. Halumi with lemon and cracked black pepper. Mashers with roasted sausages and mustard. Am I a bad person?

Hm. I don't want to eat or serve guacamole that isn't the best that it can be. Consequently, I don't eat or serve it that often. But enjoy it tremendously when I do.

A simple vegetarian menu: Roasted root vegetables (rutabagas, turnips, parsnips, daikon, carrots, Yukon gold potatoes) with ancho and a lime-hazelnut pesto. Buttery mushroom soup. Sautéed kale. Onion frittata with tomatoes and mozzarella.

RETURN OF THE RETURN OF GYOZILLA: This Time, It's Personal! Shrimp wontons (whole, peeled U10 shrimp curled inside wontons) in a lobster broth. Fried gyoza filled with lobster and Vietnamese mint. Steamed lamb dumplings atop mache with Dijon mustard sauce. Agedashi tofu (deep-fried cubes of silken tofu coated with potato starch and panko with a dashi dipping sauce to the side) with minced garlic, ginger, and daikon. (Okay, so not really gyoza at all but I love to serve and to eat this.) Steamed dumpling skins tossed with steamed kale as a bed for grilled scallops. (Very very deconstructed scallop dumplings.) With the shrimp skins deep-fried and chopped as a garnish. Pickled mustard greens, daikon kimchi, takuan (daikon pickle), and caramelized apple with chipotle. Congee of gohan (Japanese white rice in dashi) with macha (powdered green tea) for those still eating.

Hate squash. But I serve it fairly often as folk like it. I prefer kobacha to most other kinds. Soups with lobster or shrimp and some nice chiles. Pieces blackened and served with shoyu and wasabi. Braised in a tamarind stock. But it's too sweet for my own palate.

The menu at Spamjam is definitely one of a kind: There is a Spam hero sandwich, Spam club sandwich, Spam spaghetti, Spam macaroni, Spam potato chowder, bean soup with Spam, Spam Caesar salad, Spam poppers and Spam meals with rice for the Filipino palate.

There are a great many things that I won't eat but that has to do with the preparation rather than the ingredient. Even skinless/boneless chicken breasts can be all right if one leaves the skin on and bone in. edit: Susan G, that does sound like it might be a visceral reaction to an allergin. Too bad, though. Uni is great stuff.

Good show, Marlene.

How about chawanmushi (Japanese steamed custard)? Just mix dashi (kombu and bonito stock) with eggs, strain, and steam on medium for about 6 to 8 minutes in individual cups or bowls. Or use a shrimp or lobster stock.

Hm. I can understand Sam not being fluent in South East Asian cuisine but it still stood out for me. My final impression of the article was that he doesn't know what it is that he likes but he knows that he likes it.

Campbell's best sellers have always been their cream of tomato and cream of mushroom soups. I have tasted them and I remember thinking that I could understand why they sold so well though I didn't much care for them. But their beef soup smells like rank human sweat.

Parchment. More expensive (in bloody pennies, yis cheap batardes!) than nasty foil but less nasty.

My attempt at southern U.S. cuisine for 12 out of the 33 people served: Corn fritters: Roasted corn and crab meat in an onion and corn cream on a corn tortilla chip with a few pieces of serrano chile. Demitasse of chicken broth a few enoki mushrooms and a deep-fried sage leaf. Crunchy chicken thighs. (Seasoned with kosher salt, crushed black pepper, minced garlic, fresh ground cumin, smoked paprika oil, lime juice, ancho powder, rolled in panko, roasted at 450 F for 20 minutes, turned for 10 minutes, finished at 350 F for ten minutes) with Polenta muffins (poured into muffin tins, put in with chicken for 5 minutes at 450, 10 minutes 350) topped (flipped, so it becomes the bottom) with pecorino and lardons, surrounded by onion "confit". Tiny salad of chopped romaine and escarole tossed with EVOO and champagne vinegar with deep-fried shrimp chips and a few black-eyed peas marinated in bourbon.

That's rue, Sam. The X ways presentations can be great fun to do as well as eat.

aren't the newly created flavor compounds also natural?? Obviously, I'm going to have to research this mehtod. I am awfully fond of the crispies tho. ;-) Sure, that's what I said.

The Maillard effect creates flavour compounds that were not previously present. Searing and such does not take away natural flavours but introduces new natural flavours.

Remoulade (celery root slaw) with salmon row. Seafood bisque with a smoked paprika oil garnish. Seared scallop atop sauteed kale with a garish of deep-fried kale stems. Roasted bluefish with lemon pesto atop colcannon (mashers with caramelized onion, cabbage, and poblano chiles mixed up).

Hmm. Veddy nice.

I wonder what a bit drizzled alongside a balsamico trad on a piece of pecorino would be like? Or on a poached egg?