Jinmyo

Carlovski and sandra: Two wrongs make a right.

Very broad fresh egg noodles with petit pois (from frozen), assorted diced peppers, lemon, and garlic confit. Tomato bisque with a parmesan crisp. Sautéed rapini with Romano beans and black-eyed peas marinated in balsamico and mirin. Black and green olives and Lebanese cucumber slices in lime and sage. Crostini with melted tallegio. (Vegetarian fare for 35)

Your best article yet, Andy. Thanks.

Thanks, Daniel. I have been wondering about Riingo.

Re the club sandwich. Deseed the tomatoes, chop the lettuce.

Hm. I did that once. /shudder

Thought so.

I quite often design dishes that can and should be eaten with the fingers. For example tuiles or thin crostini with various toppings, maki, etc. And I usually serve meats already sliced and arranged so that they can be eaten without the maiming and crushing that happens when people saw away at them with steak or dinner knives. In fact I sometimes serve strip steak in rolled slices that are meant to be picked up with the fingers and dipped in salt or gomasio. And bone-in pork loin chops grilled with chipotle-adobo and toasted cumin which are meant to be picked up and just bitten into for a carnivorous rush. (Right through that thin, charred bit of fat into the tender pink meat.) In the above cases there are oshibori (moist hot towels) and citrus water to clean the hands. But I really don't care for icky sliding stuff like huge hamburgers that spurt gack on the inside of wrists or stacked smoked-meat sandwiches that fall apart after a bite or two. Do you know what I mean? It's just me, right?

Fresh bamboo shoots braised with salted pork belly and mushrooms. Each ingredient removed and served seprately, the braising liquid reduced and thickened as a sauce for the mushrooms. The bamboo shoots served with chile oil and watercress. The pork belly served with lime zest and juice and sugar snap peas. The mushrooms with the sauce and a shrimp ravioli/dumpling. Seaweed soup with yuba knots (bean curd skin). Slices of seared duck breast with dandelion greens. Kimchi pancakes.

Hm. HB says: But this is my primary objection: The stuff has not simmered gently but has been at too high a heat and brutalized. However it has been a very long time since I've used a pressure cooker at all.

This leads to .... I use chicken carcasses to make chicken stock. There's plenty of leftover meat on them for flavor. You have significantly less fat to deal with. And it's economical. Sure. That's a good use for chicken breasts.

Miso soup with slices of sea scallop and watercress. Sauteed spinach with garlic and chorizo. Chicken livers with ancho chile and lime. Fried daikon sheet maki rolled around rice and mushrooms with wasabi. Tonkatsu pork slices with mustard. Gohan with tea.

Fine as it is (with the grilled bread and rouille). You could start with brandade though. With actual bouillabasse I often start with brandade on tuiles or wrapped in blanched Napa cabbage and chard with a bit of lardons. Or a nice mesclun with a few grilled shrimp or scallops to start. Or sauteed kale with quail eggs.

Souffles, egg white omelets, swirled into soups, scrambled with mixed seafood.

Steamed mussels on salad of edamame (soy beans) and diced, seeded plum tomatoes. Tamarind soup with leeks, mushrooms, tofu noodles and fresh coriander. Salad of shaved fennel and green daikon with slivered scallions. Grilled bluefish with chile oil and lemon pesto. Thai jasmine rice or paratha.

Just good ol' face meat then.

I'm not sure whether this was a response to my question. Which was basically - did the reviewer refuse to eat brains? Ah. My apologies for not divining what unspoken intention and meaning your question had. Does anyone know what Casa Mono actually serves? Bourdain?

The brains and tongue are usually included in tete de veau and bolitto misto.

Mmmmm. Spiders...

Gyozilla's Revenge Seaweed broth with a square of toasted nori atop, salmon roe. Fried gyoza (chopped shrimp and garlic chives) with steamed kale with awabi shoyu (soy sauce flavoured with abalone). Steamed lamb gyoza (small pieces of pulled shoulder, Vietnamese mint, lemon zest, lamb reduction). Steamed shu mai with braised beef, lemongrass and beef jus. Fried wonton spread with lobster/shrimp paste, or with shiro-miso. Gohan (Japanese short grain white rice) with gomasio.

By the way, about B&B: That's the way to do it. They deserve every success.

Just to be pedantic, here is the link to the article.

Butter-seared sea scallops with spinach-maki (just blanched, pressed out, rolled inside nori, sliced on the bias) topped with toasted sesame seeds. Soup with smoked chicken, assorted mushrooms, assorted peppers, and onion, Thai green curry seasoning. Thai jasmine rice topped with scrambled eggs and silken tofu with fresh water chestnuts and coriander. Slaw of Napa cabbage, pickled mango, and slivered scallions with ngoc mam, lime and such. For 38.

Are these skin on and bone in? If so, how about sliding some chevre and thyme under the skin. If not... Well... tommy's idea of a Thai curry is a good one.

Thank you for participating! Righto. Question: From FistFullaRoux's comment, is 7-Up supposed to taste of lemon and lime? If so, why doesn't it?