Jinmyo

Chicken liver risotto. A very good idea.

Occasionally I've not had fresh coriander when needed but that's about it. A good inventory system cures all. On clipboards or taped inside fridges and cupboards, done at least weekly (we currently do it 5 times weekly). In terms pf what I could not do without, well, I get a bit squirelly when the gohan is at half a bin. Thai rice can get to a quarter of a bin and I'm all smiling and stuff. But gohan at half a bin and I get the shakes.

I've heard (but not seen) that Molto Mario is doing an advert for this stuff. I've heard of (but not seen) about this stuff for over a month now but cannot find it in Canada.

I almost exclusively use ichiban dashi. Nibandashi I use for Chinese or Korean style soups.

When I was a kid the headmistress at boarding school wanted us to know how the poor in Asia lived so we were served a tiny bit of rice cooked with a lot of water. I said, "Great! I love congee!"

These people just want to be on a reality show.

Fear finished from frozen = faux fresh, friend.

There there. Just sit right down and have a nice cup of tea. Isn't that better? You'll be right as rain.

Is it a success? Does anyone know if any real money is coming out of this (other than the financial arrangement proposed by Bourdain to Bayless, of course)?

Had Chef Rick designed this sandwich, as un-good as it is, I myself would feel that he really was trying to make a difference in the fast food marketplace. That it's un-good would then be definitely due to the constraints of the BK system. That it's un-good and yet he endorsed it (which calls his palate if not his character into question), that Chef Rick is supporting BK in direct contradiction of the principles he has espoused, that he also did an ad for a BBQ sandwich and claimed that BK has real BBQ just boggles. But then perhaps I am too boggable. I do hope he continues his excellent work in educating about and promoting Mexican cuisines. But the thought has come up that his next book might come with tear-away coupons for a sandwich...

Suvir, congratulations. This is very good news.

Oh my. That sandwich just won't stay down.

McClick.

This is true. Frozen peas (in the pod if possible) are of execptional quality. I'll sometimes add the shells to a stock that will become a pea soup. And with sugar snap peas I sometimes blanch them, puree and strain as part of making a soup.

Spatchcock means you know how to cook poultry.

Good show, Matthew. Nice to know that Julia uses the Web.

Shelled or unshelled?

Basting is madness. Just flip the fowl, flip back.

I have no idea what this stuff is but I found this.

Pac Choi, a regular item in our CSA box each week. What do you do with it besides chop it up for stir fry? Steam or grill or roast it.

Chef, this is amazing. The eight dining rooms will be different from each other how? All served by the one kitchen? How many cooks?

I spatchcock, spatchcock, spatchcock, spatchcock, spatchcock, and spatchcock even more.

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Three favourite cheeses? 1) Hard 2) Semi-soft 3) Soft That was a tough question.

Ha ha ha! That's so daft it's wonderful.