Jinmyo

Amazing stuff, Ellen.

Probably not. But kimchi is great on a real hamburger. Put it on the bottom bun, hamburger on top, mustard and onion on top of burger, top bun.

Could it possibly be kimchi juices?

Reviews from the site: Bah. So Genuis walks by, looks at Kitching, nods, says to itself, "There's that idjit."

Such a shame after the blind fisherfolk, the blind baker, and his blindfolded wife put so much work into making it.

Ira Glustein.

Eh. Better than nettles or termite queens.

Yowza! Thanks, Ellen. Those photographs were excellent. The whole essay was great but the photographs were just amazing.

In Chinese this called mein-jin. It is available in tins at just about any Chinese grocery I have ever encountered for about $2 a tin. It is often called "mock duck" or "mock pork." Just ignore that. Just rinse in very hot water, then marinate and flavour as you will. Could it be... Seitan? How con-veeen-ient."

Thanks for reminding me of this scene! It was that which I thought of at the beginning of this thread but couldn't recall the film's title ... It made me think of Lenny Bruce's old bits about goyim and mayonaisse and white bread. Or Milton Berle: "Anytime somebody orders a corned beef sandwich on white bread with mayonnaise, somewhere in the world a Jew dies."

Here is a link to the Q&A that Fergus did here last March. His answers were very brief but generous and kind. He has been ill and someone was typing them in for him.

Piece of baguette, roughly torn, smeared with Normandy cultured butter, dipped into a sauce made from long braising beef with a tomato base.

Klink smoke Butt, brisket, whatever. He is word. Klink! Klink! Klink! /holds up brule torch, starts wave

Nice, Jason. Slices of long-braised blade roast surrounded by a reduction made from the braising liquid (tomato and assorted vegetable juices, mire poix, garlic, bay leaves, ginger). Piles of sauteed spinach with garlic. Slices of in-house baguettes with Normandy butter to dip into the sauce and for suceeding cheese course: Stilton, 10 year Balderson cheddar, gruyere, Rouy, camembert with gherkins and onion "marmelade". C'est tout.

Excellent. Fergus Henderson is a saint of the fifth quarter and the highest water.

I really don't know the carb value of these but there are tofu noodles and yuba sheets (soymilk skin) can be sliced into noodle and used in a stir-fry or a soup.

En Francais.

A French restaurant critic has lifted the lid on the secretive inner workings of the Michelin guide, alleging that a third of the top-rated venues in France's foremost gastronomic handbook are not up to scratch. Pascal Remy, sacked in December after 16 years as an inspector at the illustrious guide, smashed an industry taboo by giving a series of interviews to French media on Thursday.

/curtsies, slips, tips over, rolls, hits head against wall

Quite agree. And they serve much more elegantly as well.

Fried plantains with a lemon, sesame, shoyu and wasabi dipping sauce with lemon zest and ginger batonettes. Roasted hua and cremini mushrooms and cotton tofu cubes with Guilan chile sauce. Slaw of grated daikon, chopped daikon greens, chonggakmu kimchi (pony tail radish), shaved celery, chopped celery greens, chopped scallions, grated green cabbage and carrots. Roasted chicken thighs with roasted red Thai chile sauce (marinated first in ayran and garlic) with lime and coriander pesto. White and Korean sweet short-grain brown rice.

A cook cooks. A chef not only cooks but manages. DiSpirito might cook well but from last year's The Restaurant and the decay of UP it seems he is not a talented chef.

Eh. S'okay sometimes.

The sliced omelette presentation is wonderful with a cascade of wild mushrooms, some tucked and some tumbling. (St. Jacques de Pepin teacheth.)

Well, UP lost a star. I suppose she didn't want to take them all away. She's only the temp reviewer, after all.