Jinmyo

I used to do this with croissants and baguettes just pulled from the oven. I haven't done it with mushy white bread though. Sounds appealing. (Like a wallet bulge looks to a pickpocket.)

Good show there, Chef SpecialK.

I'll often make a flatbread with smoked caccavallo or mozz, garlic, oregano, and perhaps some kind of salumi. Give it a good amount of crushed black pepper when it comes out. Kind of a pizza except no sauce and on flatbread. Or two small "grilled" cheese sandwiches (done in the oven) with bacon. A different cheese for each. Or a soup with leftover wontons and some peanuts. Sometimes bangers and mash. Sometimes steak and kidney pie. Sometimes pasticchio. Usually simple stuff I wouldn't serve, sometimes stuff from leftover from service. This is all late at night. (I don't eat "supper".)

I hear that Union Pacific is still doing great food. And that Rocco shows up now and then to work the room. Has anyone experienced this? How did you feel about it?

No, I missed that. But, sadly, I'm not surprised.

I've posted this article on this thread in Media.

That's ghastly. Nice summing up by Tony. Thanks.

It took me about 50 seconds to get past "spelling mistake for what?" until I finally got it.

Gah. That's just terrifying.

Yes. Yes. Oh yes. I like to push umeboshi through a tammis and smear the paste on sashimi thin slices of seared, basically raw, strip steak. Roll the slices up, drop into gomasio. Also nice with smoked salmon. Umeboshi are also nice in genmai-cha.

Hotels are also for tourists. I went on months long camping trips throughout Europe with my family when I was kidling. Gah.

Camping is for tourists. Sorry about that, Kristin.

Egad. It's Sunday again.

The rest of the material is here.

Katie, okay. Thanks. I've used it to dress pasta with chiles etc, that sort of thing. Quite agree about rice vinegar. White vinegar is for cleaning windows. And I don't do windows.

Katie, you don't find pumpkin seed oil a bit to dark for cucumbers?

Well, with the heatwave that is dessicating Europe, you're very lucky.

Blanch, shock, peel, seed (reserve peels and guts to make tomato water). Fill tomato halves, one side with taramasalata and basil, the other side with a poached egg and some minced crisp bacon. Serve the two halves together surrounded by tomato water with a bit of roe here and there, some garlic crostini.

Steve, that's great. Lovely. I've seen "globe zucchini" in Market Fresh in Ottawa a few weeks ago. Was tempted to hollow out and stuff with minced lamb, wild mushrooms, and top with creme fraiche and mint but just left them. (Wanted to and did lamb gyoza with a mint and lime dipping sauce instead.) I'll have to see if they're still available.

Sure. As long as we don't have to eat the wimpy tenderloin part.

I like the oil that comes with cod livers. Baked for me by someone I know means it's a prime rib seared than roasted in the oven.

excuse me, SEZ YOU. I'm about to have to go track down a piece of pound cake or a cupcake or something, before I kill someone. K You see what I mean then. Why are there all kinds of warnings about carcinogens from charred steaks and such but desserts are regarded as inviolate despite the fact that that they are worse than garbage nutritionally and distract people from consuming actual food? Sweeeeeeeeeet.

Gah.

Grifflebugs only pollinate their crosshatches for a twenty minute period on August 20th and then burst into flames, some of the ash from which can fall onto the pollen and make it bitter. So one has to be quick. Grifflebug pollen is tremendous on squaerzop roe.