Jinmyo

The Night Of Pies: Red lettuce bundles wrapped around loosely scrambled egg with crumbled guajollote (sp?) chile, tied with blanched scallion. Scooped baked potatoes (about 3 inches in size), filled with potato mixed with wasabi and fresh mayo and topped with salmon roe. The skins were brushed with bacon fat. Fried ravioli (I just used wonton skins), each stuffed with two U10 shrimp and fresh water chestnuts, with a demitasse of lobster and shrimp bisque. Coffee sorbet roughed up with a cinmmon stick and topped with mint. Puff pastry tartlets filled with chicken and duxelle, surrounded by a wild mushroom puree and a bit of frisee.

Gah.

Pork.

Congratulations and best of luck, invento. The menu (on the website) looks very interesting. "herbacious utensils"

I believe that Ferran Adria has used creamed corn from a tin at El Bulli. Seriously. And certainly freshly made creamed corn can be quite good. There are some excellent suggestions in this thread.

Had one. Junk. Chef's knife.

Otherwise he should use a nom de graft.

The first two shows are FN Canada shows.

Thanks. A "stock car" is an ordinary car? But then modified for racing? edit: Thanks again. All questions answered. Except for the "boogity" thing.

What's NASCAR? A car race?

I almost always use some cumin with roast pork and quite often with chicken thighs.

Egad. Horrible. But very well told.

pssst... elyse disapproves but try some cabbage kimchi under a plain burger (well, perhaps some mustard and some fried onions) with a toasted sesame bun sometime. I was never here and you didn't hear this from me.

Shattered beef on toast: Kalbi (Korean-style marinated grilled beef ribs, pulled from the bone) on small scallion pancakes with scallion slivers atop. Beef broth with shoyu, a bit of gojuchang (chile miso paste), watercress and enoki mushrooms. Sugar snap peas, just blanched and crunchy, dressed with sesame and chile oils and a bit of yuzu juice. Lemon kimchi, cabbage kimchi, daikon kimchi. Gohan (Japanese rice) cooked with a bit of seafood stock, gomasio (sesame salt). Green tea and sake sorbet.

Braised stuff. Beef, lamb, pork. Whatever. Oh. And bacon.

Pureed potato and leek soup. Or a similiar soup made with a range of root vegetables.

Welcome to it. And stinky cheese stinks deliciously.

Your first point makes very good sense. Thank you. Your second is dubious at best. One doesn't need to consume garbage to know thatr it will taste like it smells.

Yes. Buckwheat and buttermilk give the most robust and interesting flavours.

Bizarre. The whole point of cooking something other than pasta, dried grains and beans is to draw out the water and intensify the flavour. Even steaming does this. This is anti-cooking: making something worse than it was raw. I hope they at least serve the stuff with the, uh, I suppose, "jus" from the pan.

Wow. I've never tried this and it never occurred to me that there would be such a thing. I'm going to look around Ottawa and see if I can find anything. Thanks, Kim.

Egad. I remember watching Mario Eats Italy and mortadella being made. Impeccable. This... this is very very peccable.

Fennel and celery cream bisque. Braised Savoy cabbage with flower mushrooms and rabbit loin. Remoulade (celery root slaw) Freshly baked cheese twist breads.

Perhaps Chef Ricky B can get in on this action.