Jinmyo

I just saw Alice Waters on an ad for Jello puddin'. "Caramel's myyy favourite! These are a great idea for kid's school lunches!" Which was even worse than Eric Ripert hustling for Red Lobster's "All We Will Let You Eat" popcorn shrimp special. "Iz like Le Bernadin but more com-for-table!"

That's wicked, Paula.

I simply wilt baby spinach in butter with shallots (and perhaps garlic), season, add a bit of lemon, fold in cream.

Now this is something I would definitely like to experience. Thank you, Craig.

By the way, just in case, the "penny a click" thing was a joke. Yeah. That's it. Just kidding around. That's the ticket.

I see your point, Mark.

Some might argue that some of such principles are here. Following the notion of fundamentalism, one would need to extend the principles via "rigid adherence to those principles, and often by intolerance of other views." And fire grill heretics into confession? Nah. Just create long threads on eGullet denouncing them. Kinda like the stereotypical "Wednesday morning church-ladies coffee-time." Sure, why not. I get a penny a click for every thing linked from the Weekend Update.

i'm almost afraid of the answer, but has he said that? and if he wasn't paid and said that would it change anything? and if he was paid by BK but didn't say anything at all, but rather only had his picture taken and put on ads, would that change anything? Yes, that's what I saw the ad as saying. I don't have a transcript though and have only seen it one and a half times. Yes, it would. Hm. Not so much. In my opinion.

Some might argue that some of such principles are here. Following the notion of fundamentalism, one would need to extend the principles via "rigid adherence to those principles, and often by intolerance of other views." And fire grill heretics into confession?

I would say so. As with vegans also. However while these fundamentalist stances involve food, they do not derive from anything fundamental t food itself. In the one case, wacky science. In the other, a socio-political idealism. In any case, regardless of what factions we can divine and how they might relate to each other, the standards applied to say someone like Matthew or tommy or applied by them are not relevant to the standards to which food professionals as vocal as Chef Ricky have been are held by their colleagues. Or the standards that they themselves have promoted and so should hold themselves. For Chef Ricky to simply say, "Gee, you know. Out of the various things happening in fast food I think Burger King's Sante Fe Chicken Sandwich is a step in the right drection" is fair enough. But to be paid for saying that it's the equivalent of gathering the ingredients and making it yourself simply does destroy the credibility of what one has said so strongly elsewhere.

Agreed. Southeast Asian, Korean, and Japanese cuisines (or at least major and diverse elements of these) provide a vast range of healthy and incredibly delicious meals. In fact, just packing away a good quanitity of delicious kimchi as part of every meal would be a good thing.

We're all familar with religious fundamentalism. But how might "food fundamentalism" manifest itself? I'm convinced that "food fundamentalism" exists. Hm. What would the fundamental principles be?

Hm. I agree that deeply-browned cheese is delicious. And that chipotle Bloody Mary would be a great accompaniment. But was the tuna relevant to the sandwich?

That states it very clearly, Paul. I look at this stuff and find it utterly alien to my interests.

Here's another article. It contradicts itself: And then: In any case, by vegetable marg, they just mean marg. Gah.

I've seen the ad. This is not a transcript: Rick is walking through a market picking up vegetables to make a chicken sandwich. "POH-BLA-NO," sez Rick. Then he basically sez, "Eh. Why bother?" And bites into a Burger King chicken sandwich. /exeunt I wonder how much they paid him to swallow?

J, I like the story the way it turned out. Welcome to eGullet.

I saw that, fresco. Yes, oil-packed tinned tuna is a very good thing. One with a long and honoured history. I prefer to grill ahi to serve. But for myself, I'll sometimes open a tin of Italian tuna, add some capers and a twist of lemon and some coarse pepper then just eat it with a heel of crusty bread.

I've seen "marg" used to describe various kinds of spreads.

Oh, sometimes its just nice to put a few hard cooked eggs into a big vat of tuna salad (I mean a big vat). Hardly any there, but it can accentuate the egginess of the mayo and round up some sharper seasonings and the grilled taste of the ahi. That's why I do it, when I do it.

Hopleaf, what do you do with the faux cheeses? Are they from soy or from nuts?

I like to use a bit of chiles with squash as heat and sweet balance each other.

We don't even have bills for $1 or $2, just coins. One can empty one's pockets and have $40 in change. I said, "In change." I just always drop pennies, nickles, dimes into whatever slotted charity box is by the cashier. I keep quarters and loonies for parking meters. I wouldn't stoop to pick up a loonie ($1 coin) unless I was sweeping and it wouldn't move with the rest of the dross.

I grill ahi tuna, let it cool. Make some mayonnaise. Mince some scallions, mostly the green part, some garlic, some ginger. Crumble the tuna, add mayo, add above, season. From there I might add: Dijon and capers or Lime zest and chile or Coriander and siracha or Hard-cooked egg and celery or Lumpfish caviar and slivered nori or... Often with arugula or watercress or daikon greens or... One essential is excellent bread: Crisp crust, a crumn that enfolds and envelopes.

Hm. Just a few days ago I bought 30 whole daikon that were about the size of my palm. This was at Kowloon Market in Chinatown, Ottawa. I braised them in sake and served them with a miso sauce. I often find teeny versions of vegetables like this, just randomly amongst the larger.