Jinmyo

I. Reilly, I really have no idea but should alligator not age a bit like other meats or is it more like fish? How freshly killed was it? Did you do it?

Poor poor bacon.

Perhaps Rocco intentionally opened Rocco's so that Cuozzo could pan it so the Post could sell more papers as part of a deal for more Page Six coverage of Rocco.

Matter and anti-matter: bacon and pineapple. Get out of there before the oven explodes, fresco!

Actually, it provides a good background to how and why he has made the decisions he has made.

Katherine, I had to read through some passages several times because the tears made the letters blur.

I don't think I've ever heard of this before. If I have, I must have blocked the memory. Hm. What was I writing about?

An associate keeps a small container of gojuchang in the small refrigerator in the office. Of course, no one touches it. "Fermented bean paste with chiles? Pfui." In his cube desk he keeps those vacuum packed udon noodles. When he doesn't bring a lunch he just makes a quick udon soup. And the gojuchang and udon combine as a complete protein.

Not much pork in those sandwiches.

Adult Advisory: Steve has his Nobu pants on. Some adults might find these images disturbing. Viewer discretion is advised.

Well, some of it is unintentionally funny. Then some of it tries to be funny in that pomo self-ironic heavy-handed fashion. Which can be funny in itself in a meta-narrative kinda way. Some of the photographs are nice. I'm just not sure that many of the people involved actually enjoy food as much as they are fascinated by chewing as metaphor. So I'd rate it a fork with a bent tine.

fresco, they've sent me my renewal notice. I'm thinking about it. I've enjoyed some articles. I've learned a few things, but nothing practical. But...

A subject not to be truffled with...

Michael, your responses on this Q&A have been almost as interesting as your books. But of course you put so much into your books. Afterwards, after a book is completed, do you move right on to another? Do you start planning the next book while finishing the first. Do you just let matters go fallow for a while?

Yes, mandolines deserve your full attention. But they are the only kitchen gadget other than a knife and a cutting board that is essential.

Kristin, I... I... Sometimes there just aren't the words. Still, there's my hospital food thread.

Very nice, Kristin. Sa ho noodles (rice noodle rolls) steamed with chopped kale, dressed with dashi, fish sauce, mirin. Roasted whole mushrooms with onion in a sweet chile and sesame sauce with gomasio. (Also the kale stems cut to the size of haricot verts.) Tamarind soup with plum tomato spears and silken tofu, coriander. Amaranth salad with a lime vinaigrette. Pickled mustard greens and mango pickle.

Panko are fine for exterior crust and I will often add some to my own fresh crumbs for deep-frying some items. But for mixing into meatballs and such, fresh.

Ack!

Hm. Sure. You could make frito with the fontina.

I'll sometimes put a few pieces of buffalo mozarella on top. Serve with fresh bread or crostini. Some grilled shrimp.

They're actually "samugi", Zen monastic work clothing. The top is called a "samue" or samu jacket. But a jubon, a standard Japanese style shirt, is close. Martial arts gi are similiar but different. When I see someone wearing a martial gi they look like a thug to me.

Making and keeping an inventory of pantry, freezers, etc is fundamental to professional cooking. We do a full inventory at least four nights a week with checks on particular areas more frequently. This includes shopping lists. It's sent as a Word file and transferred to a note file in Outlook and loaded to my PalmPilot. When foraging at suppliers and stores we sometimes actually beam the list back and forth as we update it just for fun.

I do too, though not often. I'm sure I can turn up a pattern. I'll PM you if I do. A seamstress for the Chateau Laurier makes "industrial strength" jubon for us.

Egad. So sorry. I find it tastes pretty much like it smells.