Jinmyo

Kimchi my dear though I spend my days in conversation Please Remember me Kimchi my love Don't forget me Kimchi my dear Hold your head up you silly girl look what you've done When you find yourself in the thick of it Help yourself to a bit of what is all around you Silly Girl. Take a good look around you Take a good look you're bound to see That you and me were meant to be for each other Silly girl. Hold your hand out you silly girl see what you've done When you find yourself in the thick of it Help yourself to a bit of what is all around you Silly girl. Kimchi my dear you have always been my inspiration Please Be good to me Kimchi my love Don't forget me Kimchi my dear. In other words, don't forget the kimchi.

Steamed sa ho rice noodles with fried dried shrimp and slivered scallions. Kimchi pancakes. Seared sea scallops atop watercress with a mustard and sesame dressing. Braised short ribs served with braising juices and gojuchang. Shiro miso shiru (white miso soup) with enoki mushrooms. Onigiri (rice balls) filled with pieces of braised pork belly and leeks. Five kinds of kimchi. (For twenty-five.)

"Lightly fried, cooked to perfection." Mesclun mix (mix mix).

Congratulations.

Soba, I liked how Grimes summed up:

Well, is there any food magazine as interesting as eGullet? I don't think so.

Oh. Sorry, Dennis. I wouldn't know then.

Tesco is huge in the UK. Cool! Maybe they will bring over some of those yummy British foods! Like prime rib?

Out of anthropolical interest I have to ask if these things are popular?

Hm, insofar as fermented dairy things are similar. But Ayran is thinner and tangier. The, er, "Persians" really have yogurt down. Better than Greek yogurt.

Hm. Could you be more specific? THere are many different kinds of Greek rice dishes. I don't think it's usually par-boiled rice but since it's often cooked with lamb stock the rice has a colour that might look like par-boiled rice to you.

Tesco is huge in the UK.

Dana, the point of the butter is burre noisette flavour mixing with seared beef flavour. Sure, put more butter on after. And of course fleur de sel.

Season the meat first, smear both sides with butter (salted or unsalted), sear.

I use tinned tomatoes. I use tinned beans. Tinned San Marzano tomatoes are better than anything I can get. I don't eat and don't like beans so tinned is fine as far as I'm concerned.

Ayran is a great Iraqi (uh... Okay, Persian) yogurt drink. I don't have any right now because when I buy it, I finish a bottle in two long raisings of the wrist no matter what I might intend.

How can you sleep at night?

Butter.

Steve Rooney also teaches cooking in Atlanta. He was the executive chef for Mean Streets (Brown's old production company) and played the French Chef character on Good Eats.

I see. How about Pali?

Why? Who? Whaaaa?

Thank you, Matthew. Tell me, your Sanskrit. Does it extend to Buddhist Hybrid as used for example in the Lankavatara sutra or is it more classical?

Paul, no. Just a reduction of a good French roast whipped with mirin, seasoned with a bit of salt and fine ground white pepper, strained, then whipped again and poured into the (black bowls) before setting in the slices of round tofu. Topped with crushed coffee beans mixed with toasted sesame and a few strands of fine lemon zest. Did I mention this menu was for 32 people? I had two assistants.

Return of Gyozilla! (Nearly all dumpling menu) Lobster broth with lobster claw meat wontons and a drizzle of chile oil. Fried lamb and shitake stuffed gyoza with a mint and pozu dipping sauce. Chicken liver and toasted pine nut shu mai with onion relish. Steamed steak and kidney gyoza with a mustard sauce. Shrimp shu mai set on toasted nori. Hiyayako-tofu (chilled rounds of silken tofu surrounded by a coffee sand mirin emulsion). 10 kinds of kimchi. Seaweed salad (wakame, kombu, black moss, slivered seared huagu, slivered scallions) with a light sesame dressing and gomasio.

Uh... Um... Greens on Rideau St. carries a nice range of products from Kimchi Canada Farms.