Jinmyo

Mm. Colavita?

Do you have any compound butter, like tarragon? If you split the top part of the shell down to the tail you can season and then spread the butter on the meat. Broil, shell side down, until the flesh turns opaque and shell is bright red. Start checking after 5 minutes. You could heat some more butter to dip the meat into. Just some corn on the cob and a nice baguette to accompany. There are more complex preperations I would usually recommend but this will get you where you want to go. /What's a PITA?

Well, you could.

Split the shells and grill them.

Tiny kimchi pancakes topped with pieces of grilled hamachi. Roasted chicken thighs marinated in a paste of shoyu, chipotle and ancho chiles, with garlic and rosemary, spritzed with lime and lime zest. Shrimp noodle rolls (thick rolled rice noodles with dried shrimp) with dashi and hoisin. Deep-fried Chinese long beans with a salty sesame dressing. Scallops poached in lobster broth with chive oil. Deep-fried wonton skins with taramasalata dip.

Grill it up rare, save it until the next day, thinly slice it and serve with shoyu/wasabi/lime dipping sauce, with a baguette and cold butter and a tomato and onion salad with coriander. Or just FedEx it to me.

That's an interesting comparison, Steve. Thanks.

Every McDonald's everywhere. Of course, their numbers are increasingly shrinking, even in America. In Ottawa, the U.S. embassy used to face directly onto the main block of the Parliament buildings, sporting sporty Marines in dress with big guns who never waved back to me. They've since relocated to a newly constructed fortress that looms over the Byward Market and has a direct line of fire over the canal towards the entire Parliamentary complex. It is visible from about fifteen blocks away coming down York Street from King Edward, I think it was. I was agog and properly so, I suppose, the first time I saw it. The central tower looks like a missile silo with a little cap that mocks or at least refers to the old National Library tower at the back of Parliament. There are a series of concrete barriers to prevent carbombs from hurtling into it. The Marines are not visibly out front. KFCs seem to be doing dashing business.

Herbal oils, of course. Poach herbs in good EVOO, strain, cool. \ Battered and deep-fried. Sorrel makes a great wrap for grilled fish or tofu. I'll sometimes use oregano almost as a salad green.

It's passed through a tammis (fine strainer), tasted, seasoned, then something like daikon sprouts or fine watercress is added. edit: I should add that the braising liquid is usually dashi with perhaps some other component such as fish bones and herbs wrapped in cheesecloth.

I often use a pork/shrimp/shitake stuffing and braise them, serve with the braising liquid as a seperate soup.

Sure. Vodka or tequila with chile. To make chile oil, definitely use dried (toast them a bit first) and heat the oil, let cool, strain if desired.

Steve, how is Lobels' lamb?

Soba-maki (buckwheat noodles with slivered scallions rolled in nori) with a tart shoyu sesame dipping sauce. Spinach and Swiss chard in a green tea broth. Braised cremini mushrooms, onion, and Swiss chard stems with chile. Bulgogi (slivers of marinated ribeye on tabeletop grills). Hiyayakko-tofu (chilled silken tofu) marinated in daikon kimchi (this stuff was fizzy!).

Oh. I've checked the Lobels recipe. That's how I do kalbi except for the marinade. And I usually serve for tabletop grills.

I'd do kalbi.

There are actually two in Ottawa (Market & Bells Corners) and there used to be a third (St Laurent & Industrial). Egad.

Congratulations, Hobbes.

It turns out that there is a Hooters in Ottawa.

And "Hooters" sells what other than seats on airplanes?

I don't agree with Dave's technique for my own use. But I can see how it would be easier than the pro cut for small quantities. I thought of a life-changing technique that, well, changed my life. And it's been said here earlier: roasting vegetables. It's been about twenty years now since I've realized that you can roast just about any vegetable and wind up with something brilliant.

Wow, Dave. Bless you.

I can't think of one trick that changed every thing. I can't think of a dish I haven't made from which I haven't learned something. Wait. Buttered toast. But even then...

We used to have a vegetable and an herb garden to supply the kitchen. The problem was that I wouldn't use anything that I wouldn't have bought. Thus most of it became compost and some became vegetable stocks.

I'll saw off that limb. Fleur de sel's clean crunch is glorious for steak and lamb. Hawaiin pink salt is a great garnish. Brittany grey salt really does have a distinctive "sulfury" taste. Generally though I use kosher salt. And table salt for scouring and salt-roasting.