Jinmyo

But Adam, I like toast. Slivered baby leek "noodles" in green tea dashi (broth). Tonkatsu pork tenderloin slices drizzled with sauce, wrapped in red leaf lettuce. (My tonkatsu sauce procedure is somewhere around page 80.) Deep-fried chanterelles with a watercress salad. Chinese white long grain rice with Korean seasoned black beans. Slaw of celery root and daikon with coriander, chiles, and lime. Ten kinds of kimchi.

KC strips?

You mean this thread?

In Japan it's called izumi-dai and used for sashimi. Quite nice. Good with a bit of chile oil and shoyu. You can also marinate it in sesame and chile oil and grill it Korean style. It's nice just pan-fried as well.

I just let it sit in cheese cloth over a bowl. But generally there's no problem. Someone mentioned goat cheese. Chevre with minced fennel and anchovies makes a great pizza.

Just don't use buffalo mozz for cooking.

Jinmyo, can you 'splain this a little more? It sounds yummy, and I have a whole garden full of new taters out there just begging to be cooked. Um. Par-cook. Drain. Put on cutting board. Whack them with something like a mallet to crack them. Pan roast in a cast iron skillet with EVOO or duck fat or schmaltz or what have you until crispy and crusty. That's it. Season as one sees fit, use whatever herbs one wishes. ------- fresco, that's good.

Not actually. But it certainly is best to keep everything clearly labelled, dated, and inventoried. We have the inventory sheets mounted on the inside of the various freezers' doors. Freezing doesn't place something into an alternate temporality of suspended animation. It just slows down the inevitable.

Welcome to eGullet, poi.

Buy Ontario lamb, fresco.

Sure. Open it out, bone it. Marinate in rosemary, minced garlic, much seasoning, ginger. When roasting, place atop the bone and some chopped onions in a shallow pan. Start very high for ten or fiften minutes, end low. Must be rare and seared. Let it rest. Remove bone, deglaze pan with wine, skim fat, pour into food processor, buzz onions and all. In the meantime one has made crispy shattered potatoes in EVOO (par-cook, whack to crack, pan roast). Serve slices of lamb with the shattered potatoes and onion gravy. Salad of tomatoes, mint, and Sicilian pecorino. Perhaps a thin chilled pea soup to start or finish (I would prefer to finish) with a drizzle of mint oil.

I think it is. A chef can do in 30 minutes what it takes the average home cook two hours to do. There's the answer to this "thirty minute meal" nonsense. Not cutting corners but learning how to cut and move from task to task and place to place efficiently.

Tomato water with basil oil. Tiny baby white potatoes, double-fried, mixed with fresh-shelled peas (about the size of the potatoes), scallions, parsley, creme fraiche. Slices of grilled ribsteak with chevre crumbled atop, much fleur de sel, guajillo chile oil around. Plum tomato cups with fava puree and chopped Korean green chile kimchi inside. Key lime granita.

so much depends upon William CW glazed with rain water beside the white chickens.

Congratulations, Nero.

It certainly is a good way to get around not having enough duck fat.

That's a delicious breakfast.

Yukon gold potato salad with a sauce made from curry leaves/turmeric/Dijon and other stuff and seared scallion pieces and sugar snap peas with pea greens and grape tomatoes. Hard-cooked quail eggs marinated in kimchi. Chilled pureed chickpea and leek soup (with lobster and shrimp broth). Sauteed gai lan and yu choy with cubed pillow tofu. Frozen spears of honeydew melon that had been marinated in ginger and chile.

Toliver, welcome to eGullet.

Good truc, invento.

'Twas a joke, Katherine.

Welcome to eGullet, enthusiast. Probablt best to post the cooker question as its own thread here and on the UK board.

Perhaps a beer milkshake? Sure. No ice cream. No milk or cream. Just a sudsy head and fine lace traceries on the glass.

No milkshakes. Beer.

Eh. Chop them up, marinate in lime and chile paste. Sear some pieces of pork loin, remove, deglaze with roughly chopped scallions and much ginger, a few mushrooms. Put pork back in. Take a bit of the marinating liquid from bananas, add to pan. Throw out bananas. Or add them to the pan if one is too cheap to throw them out. Have with fried corn tortillas and beer.