Jinmyo

Papaya salad with fresh plum tomatoes, scallions, oi sabagi kimchi, pomegranate reduction. Tofu puffs, dai gai choy, bok choy, and peppers braised in a satay coconut sauce. Slaw of Napa cabbage, shaved carrots and daikon, and onions with ngoc mam and key lime. Grilled U10 shrimp with a lobster and dashi broth. Fried lontong (Southeast Asian rice cake slices).

Soba-go-go.

It does, tommy. And I really do wonder if UP will reap the rewards of Rocco's adventure.

I have seen the first two shows. I have no idea why Rocco would want his name to be associated with this kind of food or level of dining. I wonder if seeing this show or eating at Rocco's will affect how patrons view Union Pacific. It certainly has for me.

Dave, the bloodless Bloody Mary is good fun. Amaze your friends with it.

Steve, sure, a mini-blog would be fun. Each entry should be accompanied by a Momo picture though.

Since last year Vanilla Coke's sales have plunged down 66.1 percent by one key measure through early July. This is indicative of what has been happening with line extensions, the industry term for variations of existing products like Coke Classic.

I use tomato water every few weeks in the summer in a large number of dishes. In a commercial kitchen, if one makes tomato concasse (skinning and seeding before dicing) fairly often, or even just seeds the tomatoes before making a tomato sauce, one can easily wind up with enough scrap to strain through for tomato water. I use a chinois lined with a filter over a pot. But one can just collect the tomato guts in a cheesecloth, tie, and hang it over a bowl. Examples: Tomato water with vodka and a few drops of Chinese celery oil for an interesting Bloody Mary. The same warmed with a bit of chiles for a nice soup to support grilled fish such as sable (black cod). Chilled, spooned around a hollowed plum tomato filled with chevre cream or a buffalo mozz bocconcini. Warmed, spooned over a few pieces of penne with julienned basil and a spoon of salmon roe for an amuse.

meatman, if you do search with keywords like "children" you'll probably turn up some interesting stuff.

I just let Rail Paul read Gourmet for me.

Salade frisee (frisee with lardons, poached egg).

Kristin, are those scallops?

Shungiku is also wonderful in soups, such as a dashi with chicken and tofu pieces. It adds a rich and definitely floral profile.

Congratulations.

Great. I used to love peanut butter and cheese with radish sprouts on black bread. I'm going to try the peanut butter and lettuce on rye toast.

Chef Brian, this is indeed a noble experiment and one that will have shattering consequences for our history and our future. Sir, I salute you.

Welcome to eGullet KAPDADDY.

Love sarnies. Sardines on toast with butter, mustard, cress. Grilled cheese with ham, mushrooms, onion, jalapeno. Kimchi and roast pork. Smoked chicken salad with scallions and tahini on fresh soft sourdough with crispy crust. Egg salad with Dijon and cheap lumpfish roe on same bread. Tuna salad made from ahi steaks, same bread. Tomato and hot double smoked lardons with much pepper and cold butter in a baguette. Hot leberkasse in a kaiser with mustard and romaine and gherkins on the side. Salumi surprise (whatever is around) with provolone crammed into a crusty roll, pressed, wrapped in foil, heated in oven. Sliced scallop and chopped shrimp salad with daikon greens piled open face onto black bread. ...Uh... I'd better stop.

First: Roast joint of beef, roast potatoes, carrots, broccoli, green beans, brussel sprouts, peas, spinach, sauteed mushrooms, Yorky puddings and gravy. Second: Bagels, lox, whitefish, cream cheese, onions, tomatoes. Seven months pregnant, I did the dishes for ten people.

The prices seem fine to me. Charging a lot for warhorses like chicken p is always a good way to make up for food costs elsewhere, such as fresh fish for the crudo.

There is a whole forum here.

Ha ha. I liked that too.

I like making a plain congee with just a bit of salt, white pepper, and ginger. Minimal amounts. And serving it with fifteen or so things that can be added to it as one eats. Such as chile oil, braised pork belly or slices of roast pork, various grilled fish, dried shrimp, toasted nuts, fried greens. This way the versatility of congee and how it picks up and carries flavours becomes an interesting feature of the meal.

Mario Batali also commonly deep-fries in EVOO, but at about 350F.

I like dairy infected with mould and which has been wrapped up in straw that smells like horse piss.