Jinmyo

Copy from the poster:

Saturday Breakfast: fried Shanghai noodles with gailan, scallions and strips of red bell pepper; scrambled eggs Lunch: a mixed grain of Chinese white rice and Lundberg brown rice topped with braised daikon; seaweed soup with silken tofu; kimchi Supper: Thai rice tossed with fresh, finely chopped Chinese celery; ginger soup with peppers and mushrooms; tofu noodle salad Sunday Breakfast: fried rice Lunch: gohan (Japanese white rice) topped with gomasio; miso shiru with Shanghai bok choy, shitaki mushrooms and silken tofu; takuan (pickled daikon) and gari (pickled ginger) Supper: mashed sweet potatoes mixed with corn, sautéed onions, cubanelle and red bell peppers seasoned with chipotle and cumin; black bean soup; sautéed cremini mushrooms with yam tips Monday Breakfast: congee with scrambled eggs Lunch: Chinese white rice; seaweed soup with silken tofu; Napa cabbage kimchi Supper: gohan with meinjin and mushrooms; sautéed Chinese greens; Chinese long beans seared and garnished with gomassio Tuesday Breakfast: congee with five-spice cotton tofu and mixed Chinese greens. Lunch: gohan (Japanese white rice) topped with gomasio; miso shiru with Shanghai bok choy, shitaki mushrooms and silken tofu; takuan (pickled daikon) and gari (pickled ginger) Supper: roasted potatoes, rutabaga and carrots; onion soup; meinjin “sage stuffing” Wednesday Breakfast: fried rice Lunch: Chinese rice; seaweed soup with silken tofu; kimchi Supper: farfalle pasta with gailan (Chinese broccoli) in a garlic-butter sauce; kabocha squash soup with chickpeas; artichoke hearts and small boccancini with fresh basil and parsley. Thursday Breakfast: mushroom congee Lunch: gohan (Japanese white rice) topped with gomasio; miso shiru with Shanghai bok choy, shitaki mushrooms and silken tofu; takuan (pickled daikon) and gari (pickled ginger) Supper: Lundberg short grain brown rice mixed with Chinese rice and fresh soybeans; gailan, mushroom and lobak soup; tofu noodle salad. Friday Breakfast: fried rice with scrambled eggs

I think Bayless has done some great work. I've seen photographs from a recent meal at Frontera and while the diner says it was not the best he has had there, the food looked good and the menu was fun. I think that this was a bad decision. And I think that his reasoning serves the conclusion he came to when he was offered the money. But that has nothing to do with what he can show you in Oaxaca or in his kitchen.

Oh, and: Poster.

I keep dried spices, chiles, and herbs in mason jars in two cupboards. They have those labelgun labels and are in alphabetical order. Which is not so helpful really when I ask someone for an Indian spice or a latino chile. So I usually just put the mixing bowl or whatever on the counter under the cupboard and dump stuff in from there. When something is getting low, it gets written on a whiteboard, added to the inventory/shopping list, loaded onto a PalmPilot, purchased, then refills go behind the appropriate jar. I need to buy Sichuan peppercorns and Coleman's mustard powder.

Well, anyway, here's the link to Rick's statement: What's Up With That Burger King Ad?

We have inventories of the pantry, kitchen and dining hall cupboards, refrigerators and freezers done four times a week in a Word document I load onto my PalmPilot. :insufferable arch smirk smiley: Seriously, I do recommend an inventory taped to the inside of cupboard doors etc.

Reap the whirlwind, Rick.

Chef Rick should do a smiliar shoot to regain his dignity.

She seems to like us too.

i don't know if i'd call it a facsimile, unless you mean it in the sense that it's a product with ground beef on bread with ketchup and pickles. it certainly ain't this, but its flavor is pleasing to some. Yes. That is an actual hamburger. And nice looking frites as well.

Well, that's fine. Rachael has nothing to sell out.

Uh. It took a few moments. The first one is a hamburger facsimile, right? The second looks like the inside of a handkerchef.

Interesting. How so? [tommy, you're not just interesting but fabulous.]

Though Chef Rick Bayless sold his reputation for it, I would never walk in to such a place. I have had no occasion to eat fast food of any kind for well over a decade now. In the past I have had McDonald's fries and tried their Big Mac and their Egg McMuffin. Pretty bad stuff. But I've never eaten anything from Burger King. I've seen their adverts on tv and the stuff looks pretty horrid but I'[m no expert in these matters. My impression is that BK is a poor cousin to McD's. Just how bad is it, really? I'm not curious enough to lift anything up and sniff at it but I am curious enough to want to read your opinions.

Audio over a distance. By Jove! You mean a kind of a "tele-phone"! Extraordinary.

Hm. I just don't see the point of braising bison. I'd sear it black and blue, slice it thinly. Serve it with a rich sauce made from a reduction of red wine and mire poix with some beef stock, strained, then used to braise turnips, daikon, carrots, and fennel. Much crunchy salt. Some crumbled bleu. So: pool of sauce, mound of slices of bison topped with bleu and salt, vegetables around and whacks of bread. Some capers? Yes.

Smokey slab bacon in a hot cast iron pan: snapping crisp fragrance (Yet another bacon haiku)

Why braise it? What's the fat like?

Regarding Chef's Collective. I've thought many times how interesting it is that acting in bad faith not only affects oneself but often innocent others. Chef Rick not only has to do a damage control dance (I'm referring to his letter posted earlier by tanabutler. around page 9), but the CC will have to get jiggy too.

This is great stuff, Chef.

Right then.

Frozen burger?

I'm interested too. And of course in how just much filthy lucre Rick is now rolling in. Ankle depth? Waist? I mean I hope it was jusn't just a few bob.

Hm, Eliot. I wish that were so. Then he would be at peace with his pieces of silver instead of justifying it with the letter he released. (See around page 9, I think.) I'm not so sure where his tongue is though I have heard some unkind things. And the CC and his other compatriots and fans would know where he clearly stands.