Jinmyo

kombu and bonito shoyu and wasabi gohan and furikake sake and yaki-yuba

That's an excellent example of breaking down the costs, Chef Fowke.

"Wine Camp."

Pilsner Urquell. Newscastle. Smithwick's. Presidente (Dominican pilsner). Asahi dry. But only in summer. I agree with both malachi's bastardity and elyse's statement above.

Welcome, Jean. Nice to have your knowledge and sense of humour here. /Craig just thinks he's funny.

And who are they? And what's a MVP?

Chef Fowke, welcome to eGullet. It's great to hear you stand up and state your determination to build the food and wine culture there. I'm sure you have much to tell us not only about your restaurant but seafood in general.

Mechanical feet.

Chicken temaki (ancho-breaded chicken thigh skins peeled, filled with gohan, chive kimchi, chopped egg, served hot but not so hot you couldn't pick them up comfortably). Demi-tasse of wild mushroom consomme with roasted lime reduction. Shattered chicken (pulled chicken thigh meat) with watercress and a sauce of pureed chicken livers and tomato folded in a fried corn tortilla. Guajillo negro chile and Tequilla shaved ice with diced frozen green grapes. Grilled porcini in a lamb reduction with crumbled Stilton. Lamb rib chops with Five Mint Pesto (just various kinds of mint pureed with pupkin seeds and pecroino) on Jerusalem artichoke and Yukon Gold mashers with a few fresh shelled peas that were poached in butter.

This is a classic line.

Blond007, welcome and please keep posting.

Ack. No! Gah.

Kristin, I don't know what to say. That just strikes me as such good fortune for you. me/ touches screen

Aaaaaaaah! That's great!

I can usually eat no more than three large chicken eggs. (As an upper limit. Usually just two.) But somehow I can eat ten or twelve devilled egg halves.

Ack. Yes!

This is the one people will remember you for. Sad, but true. And they are good.

Yes. Dispose of the innards by poaching in butter and consuming.

I believe it involves the same logic which means the word 'Celtic' is pronounced 'Seltic', instead of 'Keltic'. Actually, AFAIK, "seltic" versus "keltic" is more or less a matter of preference, with "seltic" prevailing until relatively recently. Clickety. Interesting link, I have long ago given up being critical of USA v UK english pronouciation (except for droppin the 'H' in 'Herb', that really does suck), language is dynamic and who is to say what is 'correct', especially if incorporated a foreign word. Anyway, Celtic come from 'Keltoi', so it should be prounouced with a hard 'C'. I gather that "seltic" is actually a UK pronunciation, as it has been said that way in English for some 400 years. I would also consider that number of years sufficient for the word to be considered an English one and subject to regular English pronunciation customs apart from its roots in another language. As the author of the linked article points out, if we are going to go by the rule that the original Greek pronunciation means it has to be "keltic" then, by all rights, "Cecilia" should be pronounced "kekilia" as those Cs were hard in ancient Latin. 400 years from now, I will consider it sufficient to say that "brooshetuh" is a correct pronunciation as well. In all seriousness, I wonder if that particular mistake is made because of the US's multi-ethic makeup and the fact that USAmericans have been more likely to see "sch" in the context of German words and pronounced as "sh" (as in "Schultz"). Actually, it's "Che-Chelia", (shortened to "Che-Chi" which can be "Chickpea"or "wart", depending on where you are in Italy) which brings us back to "brooshetuh" and serves those Italian right. . I think that the English most likely said "Fucking Irish/Welsh", rather then 'seltic' or 'keltic'. Yes, I think that your last point is correct. I pronouce my name 'Bah-lich', my brothers say 'Bal-Ich', most Anglo-Saxon types say 'Balick'. It is a problem with the English alphabet only having 26 letters, compared to the Croatia 30. People do tend to get worked up about it though. Uh. I've got nothing. I just wanted more quotes within quotes posts.

nerissa, I often do chickpea flour (gram) frites. But I'm not sure how I would go about doing a supportable pizza crust (which MUST have a crisp edge and a foldable centre to be a pizza crust). Any hints?

Prime rib needs a good seared crust. The inside should be very rare. Here's what I do: Preheat the oven to 550 F for an hour. Rub the prime with EVOO and lard it with red wine soaked garlic cloves and lardons. Much salt and pepper. Bung in screaming oven, about seven minutes. Turn off oven, leave guy in there about five to seven minutes per rib (less per more and taking into account often three to five roasts). Perfect. Peanut oil? A deep fryer? Mebbe. But I cannot foresee this thing happening to me.* ------- *For the kids: Reference to "Paint It Black", Rolling Stones

But wouldn't it be awesome if they did? It IS a kid's menu. It's all about playing with your food. Well, actually, someone else playing with your food.

Kimchi, don't make it bad Take a sad song and make it better Remember to let them eat your heart Then you can start to make it better Kimchi, don't be afraid You were made to go out and be ate The minute you let them bite your skin Then you begin to make it better And anytime you feel the pain, kimchi, refrain Don't carry the world upon your shoulders For well you know that it's a fool who plays it cool By making his world a little colder Na Na Na Na Na Na-Na-Na-Na-Na Kimchi, don't let me down You have fermented, now go and let them Remember to let them eat your heart Then you can start to make it better So let it out and let it in, kimchi, begin You're waiting for someone to perform with And don't you know that it's just you, kimchi, you'll do The movement you need is on your shoulder Na Na Na Na Na Na-Na-Na-Na-Na Kimchi, don't make it bad Take a sad song and make it better Remember to let bite your skin, Then you'll begin to make it Better better better better better better, YEAH. Na na na, na-na-na-na, na-na-na-na, kimchi... Na na na, na-na-na-na, na-na-na-na, kimchi... Na na na, na-na-na-na, na-na-na-na, kimchi... Na na na, na-na-na-na, na-na-na-na, kimchi... (repeat X times)

I agree about the other chefs being quite.. My aim with the article was to talk about cooking smart and not necessarily slaving over a hot stove all day to make a meal.. of course not sacrificing on taste.. if it does not taste good.. it has no place on my table What do you do to cook smart? Well, one of the differences between home cooking and cooking for service is that in one case you come home from your job to cook and in the other you go to your job and cook. Every compromise made on the job is a slash into your integrity. What would be a reasonable time-saver for a home cook would be worse than a vice for a chef.

Egad.