Jinmyo

Yes, zaru soba.

I haven't read the new version.

Okay. Larousse. Escoffier. Saint Jacques' Complete Techniques. (pictures of his hands) Uh... David Thompson's Thai Food so I can finish it. Uh...

I've never really understood these.

Hello Tom and thank you for participating in this Q&A. What do you do if called upon to review a restaurant with a cuisine you know nothing of? Let's say Jovian. Do you read up on it (books or web)? Call on a board of "experts"? Wave hands?

Yes. And the bones from prime rib with much crunchy salt and black pepper.

Agreed. I disagree completely. How do you heat the pasta without it becoming rubbery and, if sauced, oily? I eat reheated (reheatened) pasta often, but it is never as good as pasta straight from the boiler. In my book, ratatouille. And chili. Any warm soup/stew. Indeed. However, pasticchio is an excellent option. I always make too much ziti and sausage in order to be able to make a few trays of pasticchio day after next.

Good stuff there, VivreManger.

I'd rather bring my kitchen and product sources. Books don't taste very good.

Hm. I wonder what the OED says. That's seems a very... American definition of "sophisticate". But the perhaps "sophistry" is it's root?

What we call mushrooms are just the fruit of something that can frow out for hundreds of miles to the sides and yards andyards and yards underground. As for truffles, they are very very picky. Under oak trees mainly. Certain light, certain shade. -------- I like guts, roe, liver, guts, kidney, guts. Guts, too. Brains, not so much. Loathe chicken breast. Use lobster often, won't eat it (or crab) from the shell. Why? Bugs. Just big bugs. Sucking on a bug stump is just not something I will do. Loathe desserts of all kinds unless it's really cheese. Have despaired of fruit for the last twenty or thirty years because it's watery sweet pap now. Tapioca. The devil's ovum. Fake cheese. Fake meat is fake tofu.

Takakomi-gohan (Chinese rice cooked with sliced eryingi mushrooms). Corn bisque (with corn milk, coconut milk, Southeast Asian herbs and spices, dried chiles, lime zest) with lobster claws. Sauteed Shanghai bok choy with fermented tofu. Rack of lamb with Chow Chiu chile. Pochu (Chinese chives), baek (white), and mixed greens kimchi.

What is an Aviation cocktail?

Make mayonaisse. Sear steaks. Fry frites. Eat. Drink Scotch. (if single malt, otherwise disregard.)

Steve, luscious.

I haven't bought Calvados though I was given it often as a child.

Bourbon is Scoth with training wheels. Sweeeeeeet. Made from corn mash. Aged well, it can be a nice drink but is priced similiarly to good single malts.

No, it isn't. Yes, you probably could.

haide, welcome. Yes, soya milk can be a great breakfast. There is a huge difference between soy products purchased at supermarket chains or "health food" stores and those found in Chinatowns.

Is it a single malt or a blend? I've made a sauce with butter, shallots, mirin, and wild mushrooms for grilled salmon with blended Scotch. If it's a single malt, learn to love it. If it's Glenfiddich it's crap so just pour it out and shake your fist at it for Andy as it swirls down the drain.

Salmon sashimi wrapped around avocado, wrapped within sorrel leaves. Miso shiru with huagu (flower mushrooms) sliced on the bias. Salad of udon noodles with pochu kimchi (Chinese chive kimchi) and shredded chicken. Deep-fried yuba (soy skins) knots with gomasio and togarashi (Japanese chile). Onigiri (rice balls) with soft-cooked quail eggs inside.

Aiiiiiiieeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee!

I agree with jackal10 concerning letting (certain) breads rest, especially baguettes. I think that there's actually a French law about this.

with? Just about anything, really. Just drain well. Oi sabagi kimchi is great alongside grilled cheese sandwiches and anywhere one might have a dill pickle.

BIBIMBAP!