Jinmyo

Hm. Still bacon.

In Canada they're just called subs. Heros are gyros, with pita.

"Grinder" is a name for a sandwich? I've never heard this before. What is its origins?

Buttermilk, buckwheat. Never served with syrups etc but rather wit caramelized onions, peppers, chiles etc.

Slow roasted tomato slices on garlic tuiles with a dot of creme fraiche. Salad of stewed chickpeas and onions with marjoram in lettuce cups. Braised beef ribs with leeks, soft polenta. Tomato bisque with parmesan crisps. Cheese course. edit: Good show there, laurel.

Bacon.

jvcap, welcome.

Salad of seared Chinese long beans chopped and tossed with frisee and pecorino shavings and lardons, citrus vinaigrette. Grilled shrimp with chile oil served on fresh corn tortillas chips. Puree of Yukon Gold potatoes with fennel bulb, topped with sauteed catfish portions, fennel fronds, strands of radicchio. Lemon dashi with scallops and scallions.

I remember some years ago that the Japanese had come up with a way to recycle human waste into edible patties. Obviously, this did not catch on. Is there any plan to do more with waste than... Well. Actually. What will you do with it?

I have the Kyocera black ceramic chef's knife. (It was a gift.) I basically use it only to slice dtrip steak for bulgogi or sometimes for sashimi.

Soft poached quail egg on a salad of Chinese black moss and escarole with sauteed chanterelles and porcini. Wild mushroom bisque (much cream) with frizzled leek strips atop. Seared scallop with poblano cream on a spoonful of somen noodles. Roasted Yukon Gold potatoes, turnips, carrots, and onions topped with salmon roe. Shattered chicken thighs (roasted with an ancho rub, pulled off the bones) with caramelized red cabbage. Cheese course (mostly chevre) with garlic tuiles. edit: Forgot about the green chile oil spattered around the opening salad.

There is some very good advice here.

I don't know what this is. Sounds ghastly. Please elabourate? Here it is... According to them, the orange color is supposed to be "attractive." Who knew? Well, at least the annatto is a natural colouring.

That's interesting. Especially about the skins.

I don't know what this is. Sounds ghastly. Please elabourate?

Actually, I have some measure of respect for aspic. A tomato water aspic with some pieces of tomato concasse can be very refreshing. Especially after or with a pate. edit: Oops. I see Sam beat me to it.

The meals I dreaded most were not pre-packaged Spam kinds of things because my mother did not make them. In fact, I had to win a dancing contest at school to get taken to a place that sold hot dogs (in England, early 1960s) and didn;t know that there was anything called Velveeta until the 1970s. The worst things my mother made were guts. Not offal. Guts. Presented as if they were just like any other kind of meat in a pasta sauce or as a roast. "Sproings." I wouldn't eat the sproings. So I sat at the table long after the lights went out.

Yes.

Alice.

Recognizing the size of the low-carb trend, nearly every part of the food industry, from manufacturers to restaurant chains, has introduced low-carb products.

Or suppli.

What is Stove Top, please? edit: Oh. I see. So how did it go?

He did. If you run through our old UK forum posts you'll find much material with links on articles on his mortgaging his house and so on. He really did take the risk. His current project involves trying to improve the food for kids in schools. Ol' Fat-Tongue he may be, but...

Gourmet magazine is completely irrelevant to anything except advertizing. It does that well.