Jinmyo

Nope. There is no reason. No reason at all. They exist like dust bunnies in corners and like carpets. Inedible.

Your book only covers Manhattan; what have been some of your most memorable non-Manhattan meat experiences from across the U.S. and around the globe?

Of the four-star chefs in New York City, which would you say is the meatiest?

Food TV chefs: which ones would you most want to prepare meat for you and why? Which ones would you most like to roast bone-in?

Welcome, pastis. That kimchi sounds fabulous. Thanks for the link.

I think I would actually like those and I don't like crisps much, especially flavoured ones.

Ankimo.

Inserting batons of fat into the meat. Used to help dry meats... What jackal10 said.

Heh, fimbul. Jinx.

Wow. Well, it must be just like chicken powder and beef powder. They put the lamb in an airtight room and suck all the moisture out of it, go in, sweep it into a jar, put in the next lamb.

I can see it that way but it makes my eyes burn and tear until I uncross them.

too many words. Reasonable.

Other reasonable people would have read the University of Maine 15 year study of over around a 1,000 people that showed no relationship between salt consumption and blood pressure that contradicted the 6 month studies done of around 70 people and said "Studies are like opinions but with numbers" as they crumbled fleur de sel onto the sweet butter on their baguette.

I agree. Tony B not only ranted outrageously but neatly summarized all of the issues, including what to do about them. It's not that he doesn't deserve up-sucking. It's just that seeing it happen in public is a bit uncomfortable because it is often just a "Tonytonytony, you're so sexy and great and wonderful and the best chef and..." that no one should see anyone else do. Tana, do see what CC says.

Which meats do you most enjoy raw? Why has nobody opened the meat equivalent of a sushi bar?

So I had 6 chicken quarters left after service, Pope's nose and all, crispy crispy skin seasoned with garlic and chile paste and crunchy salt and shards of peppercorns. And you know how chicken skin just doesn't reheat right. I had plans for the meat (shredded into a garlic chive broth with eryngi mushrooms). And the skin... Well... My lunch was the skin from those chicken quarters stuffed with a bit of gohan (Japanese rice) with kimchi. And Bek So Ju, Korean ginger rice wine. I do this kind of thing quite often. Am I alone?

Of sodium?

Larding works well for rabbit, especially if you're dealing with large pieces or a whole Floppy. Rosemary is one of my favourite herbs for rabbit.

Assorted salumi and olives. Ziti with a wild mushroom cream sauce and rosemary. Aqua cotta (traditional Italian peasant tomato soup with bread dumplings) topped with some braised crispy pork belly. Salad of cecci with artichoke bottoms and parsley. Pecorino and prosciutto with a drizzle of balsamico trad (gold label).

Bourdain, you know I hate to read suck-ups to you but that was great.

IrishCream, please let us know what your husband thinks of the sandwich after he has tried it.

What is the best way to prepare: beef heart pork heart chicken heart(s)?

Nice, Jason. Seared sea scallops with a sauce made from pureed chicken livers, shallots, stock, and citrus, topped with deep-fried leek strands. Celery root soup (pureed) with sauteed porcini and a red chile oil. Grilled sardines filled with a paste of white miso and dashi with scallions and ginger. Steamed green-lipped mussels, presented in their shells atop a coconut milk curry sauce. Deep-fried yuba (soy milk skin) packages filled with rice, shitake duxelle, and pine nuts.

All great ideas. Another way to go would be Mediterranean or Middle Eastern with some yogurt, cumin, chiles and so on. I've had some wonderful goat dishes in Nigeria always served with enjeli bread (a kind of flat disc of foamy bread made with a tiny grain called teff). An aside: I've heard that New Jersey actually processes half of the goat consumed in the U.S. Which probably isn't much.

Well?