Jinmyo

Hm. I really don't think anyone's character or reputation are at stake here. Not Victor's or Andy's or Martin Berasategui's or gingerchef's.

Best of luck to you Suvir on this new departure for you. Sounds wonderful. And with your book coming out soon as well!

Really? That's the opposite of my experience. I love coffee, but the only time I really disliked the taste was when I was pregnant. Must be one of those wacky hormone things. I used to want to eat tar.

Very weird: Cress and daikon sprouts with crumbled feta and Dijon taquitos (rolled corn tortillas). Korean barley with Lundberg short grain brown rice cooked with morels, porcini, matsutake, gypsy, lobster, field, black trumpet, and bluefoot mushrooms. Red cabbage and red onion soup with white beans and smoked paprika (chicken stock). Grilled chipotle double thick pork chops. Steamed baby bok choy and choy sum with butter and lemon.

I read that as just "however you have interpreted (for whatever reasons) what someone else said." But I'm just wandering by.

Ellen, how many boards Could the Mongols hoard If the Mongol hoards got bored?

Agreed. I refer to it as "shaved" as it's paper-thin coming off the mandoline.

There you go. Carving knife is best.

No! No! Tell us noooooooooowwww...

I find slicing the breast across then going down and under best. Um. Know what I mean?

Canadian for NYC places. So really, convert $80 Can to $1.50 US.

Very good point, Steve.

Spatchcock.

That's the kind of research you do best.

That's a great article, Andy. Although you include the link to Le Champignon Sauvage's website I thought I'd put it here and encourage people to check it out. The food looks lovely. Everitt-Matthias seems to have come to a fine balance.

I don't consider turkey to be edible. Good roast chicken has a succulence, a delightful contrast and yet balance between the crispness of the skin and the smoothness of the flesh. Duck and goose, while more than edible (delicious) are not like this. Quail and smaller birds also lack the balance that can be achieved with a roast chicken. But ultimately, it comes down to spatchcocking and the speaking of it.

Okay, thanks.

Uh. People like chicken? It is pretty far down my list after steak, steak, prime rib, steak, pork loin chop, steak, roast pork loin with ribs, steak, bacon, steak, rack of lamb, steak, uni, steak, salmon skin to scoop up rice, steak, pork shoulder, steak, roast leg of lamb, steak, a perfect poached quail egg, seared rare liver and onions and steak. But people like chicken.

I don't do this kind of thing often, but when I do I plan for it and make extra of the components. I had much leftover: chicken thighs roasted with a chipotle glaze; steamed green cabbage tossed with seared poblanos and white onion; sauteed wild mushrooms (chanterelles, frozen porcini; eryingi, fairy ring, reconsituted lobster, duxelle of cremini); roasted hot Italian sausages (with fennel) and English bangers; Yukon gold mashers with the skin left on. In Corningware roasting pans I put a layer of green cabbajazz (I love cabbage), tore up and spread out chicken and sausages, pressed, another layer of cabbajazz, pressed, mushrooms, pressed, packed potatoes, pressed, a layer of panko, minced chicken skin tossed atop. Cooked at 350 F for 45 minutes, a drizzle of porcini oil. With minced roasted tomato and fennel with pecorino inside radicchio cups. Chicken broth with a few enoki mushrooms. Cornichons and slices of sopresetto and frico of smoked provolone. It's weird but I like it and it's popular.

Time out, please. I understand cheap to be less than $40. Mid-range is about $80. High end around $150. For average per person, including wine. How far off am I? Is Olive Garden around $80 per person?

I love fennel raw and roasted. I often mandoline the fennel, toss with EVOO an much salt and pepper, splash of wine, top with crushed bits of chevre and fennel seed and coarse bread crumbs or coutons , roast at 450.

Very interesting. Thanks for posting it KarenandAndrew.

I too think that Tom does a good job at weeding and also of being on the spot. And that Citronelle has gotten some ill-intentioned and undeserved smacks. And that, dear Mark, such is the way of the world wide web. Yet you still don't have to take it.

I saw the Bittman piece. Pork shoulder in coconut milk with Thai seasonings. I'm going to do something like that. But it did make me want to do milk braised pork again first. (It's not really a Hazan thing but an old Italian thing. My Welash-Italian mama used to do it.)

Heh heh heh. I'd find a whole roast chicken less like a roasted baby if the feet were left on. Anyway. Spatchcocking makes a superior roast chicken. It just does.