Jinmyo

welcome to egullet, alton. Heh. I think Bourdain just mistook Brown's geeky dorkosity for a snub. Alton prolly just bugged his eyes out and set his jaw while think, "Oh no. It's Anthony Bourdain. Jeez, he looks like a mean guy. I better get outta here."

Jane Butel. What is that stuff? Who can't do that? Why is she showing us that she can do it too? Rick Bayless is great. I love his body of work. A great contribution. But his voice seems to go to a higher pitch with each episode. I can't watch him anymore.

Oh. Right. No muffins. Bacon.

Pork muffins?

These are called "tteok" in Korean. They're great.

Oh, thanks. Yes, I've had this. It's called "Monterey Jack cheese with chiles" here.

What is it?

So now not only has Rocco jumped the shark, he's just the ramp someone else will drive up over to jump the shark.

That's right. Except I don't like T's (porterhouse) because of the wimpy tenderloin bit. But the fat on prime rib and ribsteaks is... Well... It's...

Nick, I'd love to see that. Goose fat can be great too. For roast potatoes, for example. But some beef fat well balanced with meat can be really great too.

Meat-toast. Mmmm.

Psh. I don't care about the people. Some you like, some you don't. I won't cook food I don't love.

Nick, I liked the photos. And the Kurobuta is worth seeing. I expected it to be much darker.

Hi Momo! Yes, slit the fat so it doesn't curl while roasting. I usually sear chops on all sides, including the fat. I often serve them such that they are to be picked up by the bone and eaten with the hands. Biting through that seared fat into the meat is oine of the great carnivorous experiences. (I often rub with salt pepper, minced garlic, chipotle paste, toasted cumin seeds. The smoke is deadly even with the exhaust fan on. But I can't help it. I have to do it.) I'd love to eat Kurobuta-san.

Not really. I think you've nailed the reasons why it went down that road.

Hm, I understand. I love rice too but... It reminds me of my old Uncle Jack. "Ooh arr. This Chinee food is good aright. But it'd be so moch bedder wif some mashed pataters. An gravy." I'd just serve the father-in-law his own bowl of rice and leave it at that.

invento, you're not nuts. You're toasted nut spuma. I haven't seen the Into the Fire show yet (not on in Canada), but chefg (Grant) has always seemed to me to be very respectful and appreciative of his crew.

Pasteurised clover honey and butter taste like Vaseline smells. Is that what you mean?

Not for the chops. Really. Go with the simplest preperation otherwise you'll never know. Or do an ancho chile thing on just one. For the ribs...eh. In fact: egad. Honey, corn syrup, and hoisin? Hoisin is sweet enough. For the tenderloin, wrap it in bacon at least. Or give it to Momo.

I've had some wonderful Korean, Vietnamese, and Japanese silken tofu. But the best I've had has always been Chinese. There's a Chinese place about 5 miles from here that makes much of the silken tofu sold in Chinatown. When I'm going to do a lot of agedashi tofu or hiyayako tofu (say for twenty to thirty-five people) I have someone drive over there to pick it up. As fresh as fresh can be. Oooh.

Yes, or just some slices of leftover strip steak. Or a few bones from prime rib to gnaw on. That's breakfast.

Steve, just sear the chops and bung into the oven for a bit. Salt, pepper, some EVOO. Perhaps some garlic. But no apples or jam or icing.

I squeezed a few drops of an article on Adria into my eye instead of reading it.

Quite agree with Mottmott.

No muffins. Steak. Seriously.