Jinmyo

Mr. mamster, you mean one could actually roast vegetables? Even beets? You shouldn't just copyright this. You should patent it. If you could grandfather the royalties you could soon rule the world. Which would make it a better place.

I've used shiro miso as a component in a white onion soup that had chicken stock and much butter. But I can't abide the thought of butter being brought into a miso based dish. It is completely inconsistent with the flavour and texture profiles. Still, I'd be willing to try the nabe that you mention because the salmon, scallops, and uni might turn the direction such that butter marries well. As for milk in miso-shiru, that's alarming. The "clouds" of miso particles appearing in a broth with milk as one stirs is a terrifying image.

Gah. Imprinted on Velveeta from a young age. That's child abuse.

It's the binding element (amongst other things, but especially that) I find confusing. But I think I'm getting a sense of the useage. Thanks all.

Hm. This is similar to what Jaymes said earlier but the pie crust threw me. Are caesar salads and such also considered to be salads?

So. How. Is that. A salad?

I like a mix of low moisture mozz, fontina, provolone, and smoked caccacavalo with perhaps some pecorino and/or parmesan and/or grana in there.

If you search for latke's you should turn up Steve's (Fat Guy) thread on competition quality latkes. Further latke talk can happen there.

You cook. My wife and I will show you how professionals eat. Hmm... bit scared to on the basis of your pictures. Im a bit scared because youre a self proclaimed professional. Professional eater. I coulda been a contender. Professional food stylist and photographer as well, Steve. I just love your pictures and am always glad to see them. Have great fun in Burgundy.

carswell, I have four quarts of frozen key lime juice, portioned into about ice cube sizes. I'm very interested in the flavour. bloviatrix, It's just a mire poix brought past a sweat in EVOO, season with kosher salt and white pepper, add chicken stock, bring to a good simmer, add tarragon and a few bayleafs tied inside leek greens. While letting cool down puree chickpeas. Remove herb bundle, puree stock and mire poix. Strain through a chinois. Strain chickpeas through a tammis. Combine, reheat. Add Dijon mustard, reduced sherry, salt and white pepper to taste. The soup just be thin but velvety. It's also a good foundation for serving grilled lamb or shrimp, raddichio or mushrooms. Or just some garlic croutons and a chevre cream with some lovage for a nice lunch. Nice hot in winter, chilled in summer.

Braise, definitely. Pot au feu.

Rigatoni with a smoky raw plum tomato, black truffle, and parsley sauce. (Smoked onions were pureed and stained as part of the sauce.) "Ceci-soisse" (creamed chickpea soup made with mire poix, chicken stock, etc) garnished with crushed toasted almonds and lemon zest. Roasted yu choy and porcini mushrooms with balsmico and parmesan slivers. Rack of lamb with rosemary, Dijon, and juniper berries. Slaw of grated fennel and shaved poblano chiles with key lime vinaigrette. edit: Whoops. Soup was chilled.

No knife and fork. Hashi.

As for myself, I tend to use potato starch. But then, I don't often thicken sauces except by reduction.

Heh. No, I certainly did not mean that no other thickener is required. Just that if something was missing, it had to be butter. Lots of cold butter.

Haricot verts, imported from France. Sugar snap peas and baby potatoes, supposedly from her farm. Spinach. Whatever. Byward Market, Ottawa, Canada.

What's "Iranian lemon" ? Iranian lemon and salt coated toasted almonds. Iranian lemon-and-salt-coated-toasted almonds

Has to be butter. Of course the published recipe wouldn't talk about the terrifying quantities of butter that restaurants actually use.

Two "slices" of crumbly 12 year old cheddar with Iranian lemon and salt coated toasted almonds. Assam tea with milk.

Coy, yes, but thanks anyway Tony. Thirty plates... edit: I've just looked through this again. I'd never survive such a trip. I'm glad Tony's there to do it.

Uh, Jaymes? /raises hand Is that what those jello salads are called? Okay, folks. How many people have actually prepared or eaten the things they've posted about here?

Lovage is great with borscht, as Ruth said. And gaspacho. I like blanching it, buzzing it with EVOO pecorino and pine nuts to make a pesto and serving it with grilled or pan-fried ocean perch. Also nice with rabbit.

Anna, I agree with all above. Especially vengroff's comment about the skin.