Jinmyo

Then don't give her one. Buy a cheaper steak for her.

Disgusting.

Salmon roe and shaved bonito on a block of hiyayako-tofu (cold silken tofu) surrounded by ponzu and minced chipotle. Big spoon.

Kathy (theminx), that sounds just like the TV show. Rocco would be proud.

That's insane.

Chiles. Steak. That's it.

So I take it then that ass tastes like Cajun Pringles. Or at least some ass. I see.

To clarify, the straight man doesn't make the jokes, he's the butt of them.

Sure, if it was done as a documentary film rather than a "reality show." Egads, it's Sunday again. /wince

Ah...... Finally, someone who won't sell out ... and remains true to his vision of whom he chooses to present to the public .... Tony Bourdain, you are indeed not only an inspiration, but a "classic" every sense of the word ... thank you! I wonder if our friend Tony ever thought when he got into the "public realm" that he would be held up as a paragon of virtue, class and restraint? Oh, certainly. Tony B hung himself arms akimbo on rabbit ear antennas and fibre-optic cable to save TV from its sins. (I like my Bourdain neat, not with a splash of cream.)

elyse, you too are without question dreamy. But Soba's dreaminess cannot be set aside without leaving a crack in the world that lets the darkness seep and soak.

Sorry fifi, I haven't seen smoked chile Jack. I was just thinking about it. But I think it would be tremendous. Like caccacavolo, it would hold up quite well and it seems the flavour profiles would line up very well.

This just in. Here jackal10 provides an honourable use for skinless/boneless chicken breasts:

I only brake for Soba's breasts. Soba's so dreamy.

Hm. That seems not so polite. I apologize if my phrase "miles above" provoked you to use such language. About mere cheese. Well, I still think that "pepper jack" is quite nice. Certainly only a few of the cheeses I had mentioned would be good grated on pasta. Or grated at all. Or could be grated.

I only brake for Soba's breasts.

Urf. And I just came up with a really vitriolic, nasty, inflammatory comment that would upset all sides. (Well, actually I cribbed it from another site.) Oh well. Proceed.

fresco, I think that in Canada corn dogs are called "pogos". I think.

Bah. Breasts Breasts, sure. But not skinless/boneles/pointless. Except for Soba's, of course. Now, skin on, freshly deboned, rubbed with EVOO and seasoned, skin side down five minutes in a moderately high cast iron skillet then flipped and bunged into a 425 oven for eight minutes. Sure. Not great. Not as good as thigh meat. But acceptable. Chicken without skin is pointless. Chicken skin without the meat is better than chicken meat without the skin. Except for Soba's, of course.

Well... No. Real parm or grana or camembert or Stilton or tallegio or ten year old cheddar or pecorino or simply dozens of cheeses are miles above it. But it's nice. I often use it in grilled cheese sandwiches with bacon. I'd like a chile Monterey jack that has been smoked.

Bah.

33 or 34.

Thanks for that, Mark. But the habaneros I get taste like stale laundry smells. Or mebbe those are the Scotch bonnets.

There is also firm PRESSED tofu, which has more the consistency of a meat product like chicken breast. Actually, skinless boneless chicken breasts are pressed cotton tofu. Shaped, given a dye, injected with chicken slime and Knorr's chicken powder.

Savour Chef, I presume this is with a non-stick pan. But what did they do before non-stick?