Jinmyo

I've seen this but haven't tried it. I see that Keller and Vongerichtenboth praise it.

Dal and roti or dal and rice make a complete protein. Welcome kusumlg.

Poached egg on sauteed spinach with slivered scallions and a large roasted cremini mushroom. Chicken livers seared rare with chile oil and shallots on crostini. Smashed baby white potatoes sauteed in EVOO and bacon fat, much fleur de sel, fresh wasabi mayonaisse. Chops cut from a pork loin roast witha shoyu, lime, and ancho glaze, rosemary oil and lemon pesto (lemon, asiago, sunflower seeds) around the chop. Small bunch of mesclun. Roasted artichoke cap stuffed with ricotta and minced artichoke stem. Cheese course of fruilano, smoked caccacavalo, pecorino with a few drops of 18 year old balsamico trad.

La Hesser gave Asiate a one star compared to two for Hearth. Any comments?

Gah.

Excellent photographs, markk. I have never been happy with tinned truffles.

Fairly casual. For ten. Made a lot of pasta for pasticchio later. Salad of warm shattered smoked chicken with lime aoili and mache (lamb's quarters). Ziti and spinach with tomato and roasted red pepper sauce (and guajillo chile) with slices of calf liver sausage. (Sauce was pureed smooth.) Buttered petit pois and broad beans with lemon zest. (Both from frozen, the peas from France, the beans from Italy.) Roasted fennel and white onion topped with panko and slabs of halumi cheese.

Let's go.

Why am I not surprised? And, thanks for mentioning it. And thanks for your thanks.

Egad.

Novelty salts are great as garnishes. (I use fleur de sel for steaks, red Hawaiin for fish, Malton flakes for many things etc.) But kosher salt is what one cooks with. edit: Um. I've nothing to sell. But Jim's good lad and I'm sure worth his salt.

British hard cheeses (and very many of the soft goat and sheep cheeses) rank highest in the world. And, Adam, I like pie too! The basic combinations of flavours in British cuisine are often very intelligent and nuanced, regardless of the coarseness of common applications. I often make use of them in a somewhat more evolved form (tiny pease porridges moulded about ham, steak and kidney tartlets atop roasted wild mushrooms with Guiness etc etc). My grandfather had a greenhouse in London and grew apples of numberless number. My father was a green grocer in Liverpool for a short time between military and diplomatic corp services. I have memories of the apples of childhood that loom strange as Glastonbury Tor now when I bite into a hard Canadian apple. If one adores a prime rib roast and potatoes roasted in goose fat then one is ipso facto a devotee of British cuisine. (I also likes me tea and sarnies, I do.)

Root vegetable bisque (rutabaga, carrots, potatoes, mire poix with herbes de Provence). Roasted large mushrooms with smoked paprika. Mesclun (micro greens) salad with crumbled Stilton cheese. Frittata with assorted peppers. In-house pain de levain if desired.

I haven't and won't seen the film but I think Mel staged the last supper as a food fight. FN needs someone like this to carry off the Kaga part or shouldn't bother. Alton as colour commentator is a good choice.

They should dub into Japanese and then run English sub-titles. Mel Gibson for the Kaga part. In Aramaic.

dillybravo, thanks. I hadn't heard about this.* Come to think of it, the foie I see around is all Canadian. edit: *Must have missed it what with the absinthe etc.

There'll be much smuggling from Canada to the U.S. I think. As well as the French faggoty farce stuff in speciality shops, raw milk camembert etc are available in our bloody big grocery chain stores. Bwahahahaha. Oh and absinthe is legal too.

Grilled ahi tuna crumbled with fresh mayo, capers, minced scallions, perhaps garlic, perhaps capers, often a bit of lime in the mayo. Sometimes mache, sometimes chopped romaine. On inhouse fresh sourdough. With kosher sour dills on the side. Tomato or seafood bisque.

Um. Carry the nought, turn left, raise right foot twice. 7867888765556775454 kelvin. Sounds about right. Wait. I forgot to do the hand thing. Is that up or down?

Remoulade (celery root slaw) with a few salmon roe on top. Tomato water with a poached egg and crouton. Maki of roasted bluefish mixed with mushrooms wrapped in asteamed Napa cabbage with wasabi mayonaisse. Tall rounds of fried polenta (with parmesan and roasted tomato concasse mixed in) on a sweetish garlicky chile sauce. Seared sea scallops on cream spinach with a bit of taramasalata on the side. Cheese course was just warm chevre with rosemary in a dai gai choy (mustard green cabbage) cup. For twenty.

Oooh but gristle in a chuck roast long braised in wine with mire poix is so silky and sweet.

Ha ha ha. That's great. And that's true.

NY Times on the fire. /pst... Steve, I agree.

Hm. That could use just a beeeet more ziti. Ziti is the tube through which the gods speak to us. You don't hold it to your ear though. You eat it. You'll get the message.

Really fascinating. It really is a new cut.