Jinmyo

The dubbing was done by Canadian expats. Much of it bore little relationship to anything that was said, some none, some was pretty spot on.

The jig was up for ADNY when Frank had the tiff with the booze guy. Also not moist enough.

Nice.

Not much to it. This is a semi-firm tofu we get fresh from a local supplier. Saute in clarified butter, season with fleur de sel and crushed black pepper, spritz with lime juice and zest. Easy. The outside of the tofu is crispy but not crunchy, the interior is similiar in texture to a apanese folded omelette. Family style: Chowder (clams and oysters in a leek and potato bisque) with saffron; smoked salmon and a spread of ricotta with minced red onion and assorted peppers; pain de Pepin (in-house country bread); roasted plum tomatoes; remoulade.

Are you kidding me? You obviously have no clue about Southern cooking. Foie gras and duck confit in Southern cooking? Give me a fucking break. If you have time during that break perhaps you could please discuss the ingredients that Flay actually did use and what you think of their relevance to Southern Cooking? Thanks.

Well, despite my comments above, MR's involvement in this program gives me a sense of confidence in its integrity. The man is a pillar of it. A pillar, I tell you. So let's just wait before tying the hangman's knot in our ropes, shall we? Thanks.

Vegetarian menu: Salad of blanched sugar snap peas with batonettes of red bell and cubanelle peppers with a lime and lemongrass vinaigrette. Dai gai choy (mustard greens) soup with aged shoyu and tamarind. Butter-fried pillow tofu with lime. Lundberg short grain brown rice with garlic and butter with roasted whole baby cremini mushrooms with roasted chiles. Deep-fried wonton skins and deep-fried yuba (soymilk skins) with fleur de sel and a white miso and sake dip.

Oh. Well check out the thickness of the veins. Roll one up and bite into it. What do you think? Go from there.

Well, why not? It's easy enough to do.

Cooking, then planning, then eating. Cooking is playing with fire and knives. Doesn't get any better than that.

Please remember to dry the potatoes after soaking otherwise the hot oil...

Kimchi is an intelligent life form that deserves our respect and gratitude for nourishing us so well and so flavourfully.

Saba is tremendously underappreciated.

If you need to measure, why not just put the quantity of greens you would serve to a single person on a plate or bowl and then keep doing that for the number of people to be served?

Gorgeous.

Large radishes hollowed (used one of those carpet hooker thingees) and filled with cultured butter mixed crushed red, green, black, and white peppercorns, served in martini glasses filled with tomato water and vodka granita with a bit of thyme oil. Parmesan tuile shaped spoonlike with creamed spinach with lardons. Ziti with a sauce of onion confit with shredded beef and torn oyster mushrooms. Bone in pork loin chop (seared and bunged) with curry seasonings. Meant to be picked up with the hand and chomped. (Oshibori-rolled hot and damp towels provided.) Salad of escarole and roasted pear tomatoes (hot house, yellow and red). Cheese course (paneer with cilantro pesto, ten year cheddar with blanched red onions on biscuits, Stilton on spoons).

Sometimes, if deep-fried whole, shrimp are served head on but people tend not to eat and thus waste them. Just straighten the shrimp out (if they're large like U10 or even U15, this is easy to do) and slice off the legs. Of course the backs are split and the intestine removed, which again is easy if the shrimp are straightened. Shrimp are usually cooked (poached or grilled) shell on then quickly peeled for service. The shells are frozen for stocks, often used with lobster shells or even dried sardines. The legs and heads are then tossed in seasoned rice flour or tempura batter (as in this case) or just plain and quickly deep-fried.

Yes, it's a cooking wine. Too sweet to drink. One can get good mirin but it's $20 to $30 a bottle. I use it as a sweetener. The commonly available stuff is basically weak corn syrup.

I guess they turn all crunchy and nice after you fry them???! especially the legs. ← I learned very quickly from my Japanese wife that everything is edible in fish or seafood (except shells of course). Ever had fish eyes? Good stuff!! Shrimp heads? Crunchy? Not just that, shrimp heads contain loads of flavorful stuff... ← Yes, very crunchy and tasty. A take on lardons/croutons (although both are great as such).

Tiny salad of mesclun with aioli on large shrimp chips. U10 grilled shrimp with a tomto water, tomato concasse, lime zest, and chile dipping sauce. Baked potato halves scooped and restuffed with mashers with a shrimp and lobster cream incorporated, topped with a few sprigs of dill. Monkfish medallions (poached in butter) with haricot verts and roasted lemon sauce. Deep-fried shrimp heads and legs in a baby watercress salad. Cheese course (sheep's milk cheeses) with toast points. edit: Oops, spaghetttti. Ha ha.

Termite larvae, termite queen. Happy, happy, lucky me in Nigeria, more than thirty years ago. But the weirdest thing was probably a gummi worm. What's up with that? Or an Oreo? Gross.

Tabouleh is loathsome because it's too itsy unless made with Israeli couscous. I could only develop a taste for it if I were about nine inches tall.

As a teen-ager loathed foie gras, especially in the pate I first had it in which was too heavy with cognac. It took first working with ankimo (monkfish liver) about two decades ago to get me ready to enjoy working on a lobe of foie grad and enjoying the product. Though I really still prefer duck fat and ankimo.

Few things are as sublime as a bit of a baguette with cultured butter. Or a piece of toast with any butter.

Salad of radicchio, Belgian endives, and radish greens. Collard greens and mushrooms braised in port with deep-fried tofu. Baked polenta rounds with a tomato and ground lamb sauce, mozzarella. parmesan, and panko. Baby back ribs with fennel and onion slaw. Cheese course (assorted goat cheeses) with crostini.