Jinmyo

Grill. Salt and pepper, rub with butter.

I'd rather eat food.

Who gets to chew on the bones? Hopefully you. Indeed. Breakfast of champions. Or in this case, my own supper. Though there were twenty-five bones so much went into a beef consomme that was served as a cool broth around hiyayako-tofu with crispy deep-fried leeks atop. Followed by: Dai gai choy with a mustard sauce with minced lamb. Rice noodles wrapped around lobster tail meat into bundles served in small bowls with a splash of seaweed broth. Shattered chicken (roasted, pulled from bones) with a red curry rub served with roasted cremini mushrooms. Salad of red and green leaf lettuces with a lime vinaigrette and deep-fried wonton croutons.

Bruschetta works well with roti also.

Mayo with horseradish kick. But no tears. I grate then puree, fold in, taste as I go until it just about... not as much as I would want. Not silly at all. The lime granita has lime zest, juice, and minced pulp in filtered water. As its scraped and folded, some tequila is sprinkled. Served in frosted glass bowls with another splash of tequila, chilled spoons.

Sure there is.

Look, it's very simple. Tuna salad (grilled ahi crumbled, fresh mayo, lemon or lime zest, minced scallions, s&p, perhaps a touch of chile flakes or capers). Kosher dills or cornichon are wonderful. On the side.

Yer nuts, Dave. Charcroute.

Absolutely. Absolutely not.

Not a big deal, but was fun. Steak frites: Black and blue aged rib steaks, served sliced from the bones. Dijon sauce drizzle, crumbled chevre. Frites and fresh horseradish mayo. Caramelized onions with mustard seeds and grilled, thinly sliced portobello mushrooms and baby spinach. Daikon and fennel slaw. Lime and tequila granita.

Hi Alex. Welcome to eGullet.

Jin I tend to turn to Japanese food when I am feeling uncreative. a bowl of rice, a bowl of miso soup, and some pickles and if I have some type of himono (dried fish) in the freezer I will grill that . Actually, I also often do this when I am profoundly inspired and deeply moved about the ruthless generosity of existence.

Bacon is as bacon does.

Gohan (Japanese rice), miso shiru with silken tofu and baby spinach, takuan and gari pickles.

lissome, I'll answer your PM here. The papaya salad. Hm. Well, I had some pomegranate and bay reduction (reduce juice to 1/4 with bay leaves, pepper corns, salt at the end, strain) that I had used to sauce hiyayako tofu. I cubed a ripe papaya. Rough chopped scallions. Diced oi sabagi (stuffed cucumber kimchi) and used some of the kimchi juices. A bit of a fresh tomato sauce. Diced some plum tomatoes. Mixed. Added some of the reduction, some ngoc mam, some mirin, some grapeseed oil. I think.

I'm with Dave on this.

me/waiting for momo pixures

Bing.

Do not ask for whom the bacon crisps. It crisps for thee.

danoots, I'm relieved about the shrimp. Would you go back?

And that is a good day to die.

See this old thread.

"Get them guts into yer guts. Fries with that?"

Someone twists and snaps them open. You know, the way you do with whole shrimp? I saw them for only a second and the flesh looked a little too translucent yet though the shells were crimson. But the diners couldn't have known that without opening the shrimp. Customers were wrong. The cook was wrong. I hope the shrimp went into something else, like at least a stock.

Classic, zilla.