Jinmyo

Hm. Interesting if true.

Less hope than when? The era of the Great Society? The late 70s in the era of high crime, riots and blackouts? The roaring 80s and the era of greed? The equally greedy 90s and the era of the "me" generation? Yes, yes. As I walked away from the computer and realized I had said something stupid, I decided to go for dinner rather than make an edit. I was hungry. So sue me. How was the Sante Fe Chicken Sandwich?

Fat Guy is radical that way.

Yes. I like it. Pork adapts wonderfully to whatever context. But I find it's better to go South East Asian with pork and use coconut milk, lemon grass, Thai bird chiles and so on.

Not anymore.

I admire the respect that Keller has for his staff. And so I still see Per Se as a venue for broadening and deepening the oportunities for them. (As well as a way to cash in.)

Crostini with grilled sardines and lemon. Chickpea vichysoise with a few thin sections of butter-poached lobster tail. Shepherd's pie: Leftover braised beef, pulled apart, with reduced sauce. Sauteed sliced cremini, reconstituted porcini, red onions. Packed in layers. Topped with Yukon gold mashers made with Dijon and buttermilk. Topped with panko. 50 minutes at 400 F. Tomato water with daikon sprouts. Wedges of camembert with walnuts wrapped in filo. 5 courses, 23 people.

That's the diner's side. I'm talking about from the kitchen's side. Also, I hear that Keller is in the process of negotiating with the local powers in Yountville to build an inn across from the FL. Doesn't sound as if he has any plans to leave.

I don't have Soul of a Chef available to me right now but as I remember it Keller said that he hopes TFL will go on without him, that his contribution is meshed with that of others and TFL should be able to stand on its own. I did not have the impression he plans on leaving from this or from anything more recent. This is part of what I was referring to by my sense that Keller is working on a lineage, a transmission of style larger than himself.

Craig, I'm.. I'm not sure, but... I think I've learned some things about wine I might actually remember. Very nice article.

Toliver, read Bon Appetit so no one else has to. Take a bullet for the team. No greater love hath man than to give his life yada yada yada.

snort. I think he had that in Bangalore. Wrapped around scorpion eyes, I think it was. Bangalore, Ohio.

Uh. The second looks like the inside of a handkerchef. Gah! Jinmyo! What you been blowin outta your nose lately? Yes, Jin. This has been haunting me for days. Excellent. Yeah - what they said and what I said two pages ago. GAH! Just how manky is it? But it's not my manky hanky; it's tommy's, I think.

A cold or a rash? Or neither?

Why would you skin them? Were you thinking of stuffing them? Just leave the ones that you don't use and let them dry out. When you want to use them, sock them and then roast them.

What I've been using of late is Shiraz and fresh vegetable juice from tomatoes, onions, celery, and peppers and a mire poix with garlic. Sear and then braise for about eight hours.

Roasted root vegetables (turnips, daikon, carrots, rutabagas) with curry seasonings. Braised beef chuck with huang zi (Chinese mushrooms) and leeks with a green curry coconut sauce. Grilled U10 shrimp witrh braised fennel and red peppers with the same sauce. Deep-fried shrimp heads and legs with silken tofu. Salad of thin asparagus and pickled mamgo slices.

You know, I have a sense that Keller really wants to create a lineage of cooking. I think part of his reasons for opening in NY is to expand opportunities for his staff.

There's a magnetic version coming out with placebo chiles.

I prefer to roast to get a perfectly crisped skin.

Jack, how did you make redeye gravy look so interesting?

Let us not forget the blessings of leek and potato potage with h de p. And wascally wabbits with wed wine.

Um. I didn't mean that quite the way it sounds. I just meant that her reputation is for not very good, easy, cheap meals. I don't think association with Burger King could possibly damage her reputation.

I don't think it possible for Ms. Ray to damage her reputation.

I don't think that Rick Bayless has made a bad situation worse. I don't think he's made it any better. I do think that he believes he's made it better. And then again, maybe he has. While I know that there is no possibility I would find that sandwich acceptable, I have also realized that my opinion about it is irrelevant. I know nothing about fast food and could not make a valid comparison between it and similar sandwiches.