Jinmyo

Otay, boss.

I haven't tried the Kevlar glove. But about the silicone mitts: I've reached into 350 degree oil with one. I've pulled out trays of roasting potatoes and tossed them (with the mitt) and slid them back into 450 degree ovens. I suppose if someone shoots at my hand I'll wish I had the Kevlar. But silicone is pretty good.

Mais oui. But of course.

A small scattering of extra gram flour (chickpea) frites with taramasalata left over from some lunch plates sent out. cbel964, water is great. Toasted almonds?

Psh. I even like pork liver, which has the loudest flavour. Though calf's liver is indeed excellent. Caramelize onions in one pan, plate. In the other bring bacon fat to heat. Season the liver with kosher salt and much pepper, dust lightly with flour. Sear one side for a minute or two, flip, lift and place on a towel then place the liver atop the onions. A bit of Dijon sauce (mustard loosened with stock) atop and around. Accompanied by boiled red potatoes with herb butter or even a stack of toast and a blackened tomato. The liver must be, must be, absolutely must be rare. Or what "medium rare" people think is "rare" at most.

Jinmyo-san, I am catching up (page 64!) in the Dinner thread, so I am very aware of your considerable talents. Being that miso and shoyu are so closely related, I am surprised by your strong statement against butter, cheese and cream with miso. I think diary has a softening or blending effect on flavors, and miso is so concentrated that it would not suffer if done properly. Although, I agree that dashi and seafood probably cannot support cheese and cream. Would you please elaborate? Hm. That miso is concentrated seems irrelevant. Certainly if one is using too much miso then dairy would soften that. But so would using the right proportion of dashi or whatever it might be to the miso. And the butter would clog the other flavour profiles and distort the mouthfeel. For example, the way that I make miso shiru even chopped scallions would throw off the luxurious balance. I use freshly shaved bonito in the dashi and the roughness of the scallions would cover the depth of that flavour just as butter would coat over it. (A bit of citrus peel however works to brighten, if carefully done.) I can see butter used more with fried items but I prefer a very clean oil like grapeseed as the crisp profile is what I want to present, not a rich or oily flavour. I love butter, by the way. Very very very much. And cheeeeese. I suppose it is a matter of what I most value as the archetypal flavours/textures and general aesthetics of various cuisines. Butter in a South-east Asian dish (except a few Vietnamese dishes) would also fill me with a creeping dread that would bring horrors untold to my dreams. Let alone cheese.

Welcome to eG, Jim. That tofu in a box stuff gives me the willies. Sometimes I morbidly pick up one and squeeze it a bit and put it back on the shelf. A frisson of weirdness.

inventolux will know. PM him and have him answer here.

Charcuterie, yes. And try going through the Gospel of St. Jacques.

Sticky wicket, what?

They've done an excellent job. Off-topic wise, I'd recommend also looking at many of the other Smithsonian sites.

Here, I've foamed it. I'll PM a picture of it to you.

Canola oil, yes. I agree. Styrofoam and Redi Whip, I have no idea. Is that what Adria is doing at El Bulli these days?

So there! Nice article, Timothy. I enjoyed it. At least as much as all of the other Adriania I wade through just about every bloody day. Which is I think the point of the piece: Adria's influence is not just on the haute cusinastas who dine at El Bulli, and not just on inquisitive and exploring chefs, but on media's image of what a chef is or can or should be. Excuse me while I go and breathe some prime rib.

23 I think you missed: 24 Quit it! Leave her alone, lads.

Julia has done enough for us all for her to be able to be however she pleases. You should have seen her in the early 1960s on PBS, weilding a cutlass. Dan Akryod did a famous parody of her (that she is said to have really enjoyed) on Saturday Night Live in the 1970s. Oh, and Blue Ginger is Ming Tsai's place.

Sounds like the beef was hanger (onglet).

Only if he gets a personality transplant. He did what he did because of how he is.

Hunk of blood rare prime rib with horseradish.

It's pretty slimy.

Whaaa?

Fair and balanced.

Barbarians. Yes. Actually, soaking rice with soy sauce is barbaric let alone risotto. Meals with families almost always involve horrid food. So one either does the dreaded deed (eating it or cooking it) or one doesn't. I don't. Or I should say did for a time, and then didn't. Now they're all dead or so far away I only have to reply to an occasional email. Except with my grown kids who when they visit are more than eager to learn about new foods and how to do this or that. So I will bring everything down about 80% to show them something delicious, cheap, easy, nutritious that they can do and then use a basis to eventually develop upwards. No butter-poached lobster tail on daikon sprouts atop parsnip mash with chile oil. Instead, frozen boneless perch poached in a quick kimchi soup with roasted parsnip losenges. That kind of thing.

That's rich.

Savagely predictable.