Jinmyo

Horse is good. Not great, but good. Seared black and blue, sliced on the bias, with crunchy salt and frites. I haven't had it in a very long while but I would dishonour the memory of Trigger's sacrifice were I to not testify.

Who's Jimmy?

I adore sausages. The ancient alchemy of rescuing and transforming meat that would otherwise be unappetizing into delicious luvly sausages is surely one of humanity's greatest achievements. Luvly, luvly sau... Um. Do you like sausages? If so, what is your favourite? What is the best way to prepare them?

Have you tried Ontario pork or lamb? What is your opinion of the quality?

Mr. Cutlets, do you have an opinion on the Atkins diet?

Mr. Cutlets, in your opinion why has lamb been a relatively uncommon meat in North America?

I hear Europa (though a mere moon) has good refrigeration.

The sale could be over now. But even so, they usually have good prices. In any case, cabbage is wonderful. I recently grated it as for slaw and braised it in stock with shaved white onion. Drained it, mixed with some sauerkraut, Dijon, celery seed, caraway. Just delicious.

Actually, Jimnyo, I have one in the fridge. But five cents a pound? No way. I'll ask my mother to mail a few from Ottawa. These were 5c EACH. And huge. That was at Market Fresh.

Tabasco is a venerable and respected sauce. Bayless supplied recipes using it. I have no problem with that at all.

Maggie, no cabbage? Can anything be cheaper yet more generous? (I've bought them for 5c each recently.)

No, I don't think so.

Well, they're not potatoes at all. Different "family" entirely.

Turkey has a low reputation across most of the known world for being dry and tasteless. For a time it wavered as a substitute for a roast joint or a goose but that's mostly subsided.

Oh no, that's fine. You can keep it. We've plenty more.

I'm sure it was another favourable review. I'm delighted that Amma is getting consistently good reviews. I wish I had the opportunity to travel to NYC to dine there and see and smell and taste what Suvir and Hemant have created.

I am able to keep a large range of varities of kimchi because we go through it so fast. I think the key to preservation is to just buy what you will use and to eat kimchi every day.

That stuff is a conspiracy. Is it really asparagus? Well, the white asparagus is pulled from the sinus passages of the members of the Privy Council of Europa and Iao at the Jovian solstice. But only if it's marked "Tradizionalle". Otherwise, there's no telling.

I love them.

"Risotto" and "great party/catering item" strike me as contradictory terms. Heh. I understand. But cooking professionally, especially catering is full of contradictions.

Red pepper bisque with a crumble of chevre. Fried perogies (potato and duxelle) with smoked paprika. Boiled cabbajazz (I like cabbage much) with white onion, tossed with sauerkraut, double-smoked lardons, crushed caraway seeds, Dijon etc. Grilled pork loin chops (bone in, much dark meat). Mesclun salad with lime vinaigrette and shredded smoked chicken.

Left unrefrigerated, kimchi spoils in three to four days. Even in refrigerated conditions, the shelf life of kimchi is at most 15 days.

Mags, not true at all. I'm not. And many cooks and chefs would say the same. I can even say that now, adter many years, there is not a minute of my working life that is devoted to activities to which I see a downside. But I'm not Gunga Din 'cause I'm not a man. If I recall Bourdain's kitchen memoirs right, he spent most of his time behind a stove pushing out stuff that he absolutely did not support. And still, he came out of it whole, or close to whole. Think there's a whole lot of cooks and chefs like him. Sure. But not everyone is a whore for dollars. And not everyone has the same point of view of personal integrity as Chef Rick.

Kimo, this is probably too late. But yes. Do it. Keep the portion of risotto on low, stir when you can. Add piping hot broth and stirstirstir.

Do you mean pomme souffle? Really easy. Do the potatoes on a mandoline, very thin. Fry at 300 F. Separate them, let cool. Fry at 375 F. Much fleur de sel or other crunchy salt. /genuflects to St. Jacques de Pepin.