Jinmyo

This is true.

Sacre bleu! No one has mentioned Jacques Pepin's "Complete Techniques." For shame.

Gari is best coloured with beet root, which also imparts a slight sweetness. Peel and slice the ginger and cover with salt, leave for 24 hours. Then rinse. Heat some rice vinegar with some large pieces of beet root. Add the ginger. Store sealed for about a week. This not a traditional way of making gari but it works well. The beet is delicious as well.

I only use the telephone when a time for the call has been set up by email or IM first. Anyone I would want to speak to knows this. Even then, I use a headset so I'm not just sitting there holding a piece of plastic to the side of my head. Instead I can move about and do something useful like dust or arrange books on shelves or something.

Will you be posting photographs, Kristin?

"Ya call dis porcini? Dis stuff is cut wid cheap dried sliced shitake. Dat's it for me. I can't take dis crap. I'm goin' straight when I ged oud."

Steve, I agree. Risotto. Or barley. Half a pot of cooked barley in a soup becomes a full pot of barley in two hours. It's not too hard to do well with grains, beans, cheap cuts bought in bulk at wholesale. Pulled pork, braised beef. In fact, beef cheek ravioli with no problem.

Mushrooms and brandy in the stuffing.

I've just seen an advert for a Campbell's tinned product called this.

I've just read part deux. Ted's conclusion is great:

adrober, thanks for posting this.

That's right, tommy. Which is why it is best to put stalks and such at the bottom, tender leaves on top.

Sorry Fresco..... Let's start over. Hi! My name is Harry. (I went through this once already with Tommy) That got a little heated and I'm still new to this whole message board thing. Anyway, I usually speak from an industry point of view. Harry Reiter Executive Chef Sodexho NBIMC Hi Harry, welcome. Yes, it's good to bear in mind the difference between methods that work for two or three plates and twenty-five or fifty or five hundred. Still, when steaming greens I use some huge Korean layered pots that allow us to do the stems first, toss, and then lay the leaves in another layer. Works very well. For up to forty plates.

And then pouring all that nice oil down the sink. The pasta doesn't stick until you dump it out, so that would be the appropriate time to add oil. Yes, but if you add the oil at any time, the sauce just kinda slides right off the pasta Exactly. A bit of oil just before plating depending upon the sauce. And fresco is of course correct about the size of the pot (and volume of water).

AAAAAAAAAAAAAIIIIIIIIIIIIIEEEEEEEEEEEEEE!

The thing is, lobak is quite different from turnips. It's really more like a daikon (maybe it is a daikon). Lobak isn't bitter. By the way, in both Chinese and Malay, carrots are called Red Lobak. Lobak=daikon.

Sure, tatties n neeps with much cream and butter. A bit of roquefort is nice as wel. Roasted diced turnips mixed into a barley and mushroom "risotto" is nice as well. But what I really like are turnips roasted together with parsnips, several kinds of potatoes, rutabaga, and celery root.

Great job, Rachel.

Bouillabaise.

After a few weeks since I left I lost interest and haven't check the site at all. How many people read the deadwood version of their local paper as opposed to online? In fact, how many people read their local paper instead of the numerous other news sources online? (Mine is the almost malevolently atrocious Ottawa Citizen and I haven't looked at it in years.) Just curious.

Oooh aar. Don't like tripe. Rubber bathing cap someone urinated into. But I've always said I'd eat a tripe dish made by St. Mario. And so I will. When he brings it to me door.

Hello Jeffrey, thank you for coming. These are several but connected questions. I really admire the way that you have found to present yourself as a character in your articles. I was wondering if portraying yourself as a slightly mad and obsessive male was conceived to appeal to Vogue's female readership as a humorous archetype? Or was it just a happy fit? Your work is obviously popular (I myself have both of the books in hardcover and have lent them to numerous associates and friends [who thus did not have to purchase them]) but do you ever find appearing in Vogue confining? I mean by this limiting the range of your readership. I have occasionally picked up Vogue and leafed through it to see what your article was about and have purchased the magazine a few times but the stench of the perfume inserts and the hideously crazed eyes of the models put me off more often than not. So I wait for the books. Have you considered making your articles availble in another format (such as by subscription email or website)? Or even for free on a website paid for with adverts? Does your contract with Vogue forbid this? Or has this never occured to you?

As opposed to shopping on foot, or via tube, bus, taxi, etc., and therefore not minding the additional 5-10 so miles to go to the farmer's markets? I shop (in Canada) by car so that I can hit five different stores in an hour.

Turkey.

Bourdain: Huh? Whuzza?