Jinmyo

I'm sorry but that's just too black and white for me to embrace Jinmyo. I respect your opinion but I'll disagree with it in this case Don't worry about it. I am of course simplifying more than a bit. We really don't know enough about this yet. At least I don't. I haven't even actually seen the advert. And prolly never will because the product will prolly die in a few weeks, long before broadcasting the advert to the Frozen Wastes of Canada TM would become likely. But the issue of personal integrity (what would I do) is always worth walking around the block. To some, it means little. To others, a great deal. What does this tell us? What does iot tell me? What would I do or not do? "Under the chestnut tree."* *Another gratitous reference to O's "1984" for those playing at home.

Great. And if you like that kind of food, great. Certainly then, saying so publically and accepting lucre to do so involves no loss of integrity. Perhaps Bayless does too. Perhaps like Rocco, who mainly eats tinned soups and stuff when at home, Chef Rick really really likes Whoppers and Thopters and Bug Macs and Fries With That and Headache Shakes. In which case pimpery is not an issue. "Look! Ricky likes it!" Or perhaps he's just cashing in, saying that it doesn't matter. "Firestone tires? Sure. I'll say I've used themm for twenty years. Right is left and left is right? Sure. I'll say that. Airstrip One has always been at war with Oceania and choco rations are up to 1.2 grams from 1.5 grams this week. Sure. I'll say that." Since I like Rick Bayless, I'm prepared to think his integrity means something and to feel its loss is a bad thing. But again, maybe he loves the sandwich. Rick? You out there? rb123, please post.

Righto. And I hope the Rickster is very happy. And prosperous. And continues to do great work with his restaurants, books, and TV shows. But pimping is pimping.

Craig, I still like "Who's Next." It holds up.

Craig, come on. It's a Burger King sandwich. I wouldn't eat one for $100 because I wouldn't give the person offering the satisfaction. For a $1,000 I'd take a bite and donate it to charity. I've turned down $375,000* so I guess I can't say what I would or wouldn't do when it comes to $380, 000 and over. *Not for anything culinary. edit: I should add thought that I didn't and don't need the money. But then, I don't think Bayless is doing so badly that he needs the money badly enough to pimp for a Burger King sandwich either.

The integrity of his name? Sure, he can do what he wants with it. And certainly this is not on the scale of serious crime. It is more on the scale of...oh, prostitution. This is not a matter of Bayless working with BK to upgrade anything. It is about the cheque with the big 0000000000000000's. Which is why it is also about a loss of integrity. If he got muy muy 0000000000000000's, then good for him, as far as that goes. But for me, pimping for a BK sandwich is not worth the 0000000000000000's. I'm surprised it is to him. That's all. Chef Rick is welcome to post and correct my misunderstanding of the situation.

Amazing.

Pimp.

To be honest, it depends. If the mashers are being used just as a base for something braised meats with a rich jus, prepare before-hand (at prep) and reheat. If the mashers are a more important element, then right at plating. Fer bangers'n'mash yeh jus gets em as they be, old son. Wif a blacken' tomater.

Instead of a burger and a toy, a salad, an exercise booklet and a small pedometer. Bwahaha.

So then, what about the Borgias? Sure, we know about the poisons. But were there dishes that were characteristic of their family? Or dishes they just couldn't help but poison?

Silicone "orca" gloves. Definitely. I can reach into a deep-fryer wearing one.

How was the cheese?

I assume that this dish is finished with a bit of melted butter from the unused portions left over from bread baskets. Yum. Fine dining at it's finest! edit: add butter; even more yummy But of course, monsiuer. Avec les petits croutons from ze sweeping of ze platez.

Spinach, poached in a boullion of shrimp, pasta, broccoli, cauliflower, haricot vert and whatever goo was swished off the tongs throughout the night.

I can only get nameko boiled and sealed in cryovac.

Pie is great for breakfast. Steak and kidney. Steak and mushroom. Lamb with cumin and chile. Moybray pork pie. Rabbit with rosemary and ceps. Cod cheek and tongue.

Mmmm. Cod cheeks and tongues.

Okay. I've had to digest this episode for a bit. Ellen, the story is amazing. But so are you. How do you get such amazing colours in your photographs? Do you do much digital treatment at all?

Uh...

I have no interest in enshrining Ms. Waters in any way. But I'd like to see what she's *said* & *done* discussed when critiquing her. To go on second-hand info & blurbs is simply unfair. I understand. And agree. And stand by what I've posted, none of which was about her as such.

Steak. Bacon. Agedashi tofu. Thick pork chops. Fried eggs. Crackling. Seaweed soup. Gyoza. Roast pork sandwiches. Tonkatsu. Miso shiru. Congee. Baked ziti. Rice. Roast potatoes. Mashed potatoes. Kale. Chorizo. Shanghai bok choy. Pea meal bacon. Poached eggs. Roast prime rib. Hiyayako-tofu. Saba-zushi. Soba. Toast. etc etc etc

I wasn't referring to your post. And there's definitely Alice-bashing in this thread. I think it's just Icon-Alice that is being bunged about a bit. I don't think that the fact she has had a large and good influence can be questioned. But there are questionable miracles that have been attributed to her. And the didactic and doctrinaire tone that she is at least represented as having over the last years also begs for a bit of bungeree.

Ha ha ha.

When one's cooking is intimately tied to place and season, outside of that context there is often little one can show to anyone else. Except perhaps how to be willing to learn.