Jinmyo

Oops.

Whaaa?

Jin, give in to your desires! Arrrrr. Ack. No. No. Too cheeeeeeeap........

Arrrrr. Why did you have to mention induction woks?

Easier to set up and handle. Changing blades, cleaning. All easier. Benriner's a damn good machine.

Jason, I have a French mandoline. But I only use it for waffle cuts. The rest of the time it's the plastic Benriner.

I'll tourne without a cutting board.* Devein shrimp. And peel vegetables. But that's about it. [*joke for NeroW]

Frilly apron? No, I mean what you tie around your waist to protect your legs from falling grease. That you keep a towl tucked into on the side. Worn over the jacket.

Beanloaf, what kind of smoked sausage?

Hm. Still need an apron though.

Whaa!! I don't get it. Could one/both of you guys PM me and enlighten me... No, post it please. I have no idea either.

Corn on the cob and lobster is a standard in the U.S.? I didn't know that. I'd say haricot verts or sauteed spinach or roasted fennel or some such. Are we talking about a bib and hands and that's why corn on the cob and lobster? I always serve lobster shelled. And always serve corn sliced from the cob. Which is perhaps why they don't make an immediate connection with each other for me. Interesting.

The Rosle opener looks beautiful. I'd be willing to buy tinned stuff to use it.

The child has been blessed by St. Jacques and St. Julia. Surely only good can come of this.

I've been using the Orca silicone mit. You can reach into deep fryers with them.

Yes. A friend was his producer in the early 1970s. He really was as drunk as you thought. Is he still doing the no-fat cancer-staving-off stuff with the magic marker and bristol board?

Very nice, Jason and Rachel. How about shrimp and pork? Or lobster and pork?

Roger, as with durian itself there is a clear division between those who loathe and those who love such stuff. And the split is 98% against. Which is why such pleasures must often be almost solitary. Really. Be careful opening the container. The blast will singe your eyebrows. Good luck.

SobaAddict70's had a hard day's night so couldn't do his usual post. Let the darling sleep. I'll give it a go. The Dining & Wine section is here. Here are some specific links: Ed Levine eats ice cream. In Maine, A Broadway Act With Lobsters La Hesser on Wine Spectator's award for hootch. Bittman's borscht. Nigella something something Rialto. Grimes is ambivalent. Okay, so it's not so nice as Soba's posts. He'll be back next week.

Usually everything is touched and tasted. But once it is on the counter for FOH staff anything can happen. Bisque should never be piping hot. It tends to hold too much heat because of its thickness. Cold bisques are beautiful if the flavours can still stand up from it.

Question: Would Toad in the Hole, Bangers n Mash, Chip Butties and such constitute White Trash Delicacies?

Durian. Fermented. Egad. Yes, actually. I do. You take the durian flesh and put it into an air tight container. Add a tablespoon of sugar and half of salt and beat the stuff mercilessly. Seal it up and put it in a dark place. After four days it's... fermented. If you open the container, you'll have to leave town.

Maggie, whaaaa? $5.31? This is in Chicago? You must have magic money.

Helena, that's great. It makes stuffed pasta much easier. Though the width which thus becomes the height of the pasta could be a problem, as you mentioned, just using packaged lasangna noodles and cutting them to the right size after cooking them should do.