Jinmyo

No. Buy better rice. Really.

Crostini, spread with mashed elephant garlic cloves that had been poached in beef broth, topped with beef marrow and crunchy salt. Salad of watercress with seared scallops, Dijon vinaigrette. Rare lamb kidneys with huagu (flower mushrooms) and roasted baby Yukon gold potatoes. Stilton, Lancashire, raw milk camembert, onion relish.

how do you do your shiso dressing? ditto for the chile braised daikon.... Shiso dressing? I puree shiso with oil (EVOO sometimes, grapeseed in this case) and citrus juice. Season. I cut the daikon into 1 inch cubes, sear on a griddle, turn down heat, season, pour a ladle of chile sauce overtop, flip them around, cover with a few wok lids and let them steam a bit. Flip them around. The sauce reduces to a glaze. The chile sauce in this case was made with a puree of toasted chilhuacle negro, s&p, vodka, shallots, garlic. I had it left over from another menu.

Fried yuba with salt.

What does not kill you makes you a nice lunch. -Fritz N

Seaweed soup (kombu, wakame, black moss, nori in a lobster broth) with silken tofu. Wilted Chinese lettuce (aa choy) and snap pea salad tossed in a shiso dressing. Chinese rice topped with cubes of chile-braised daikon. Char siu pork loin roast. Cold tofu noodles tossed with kombu ribbons and slivered garlic chives.

skchai, this is great information. Thank you so much!

Matthew, welcome. Those were some of the best programming on FN. Please explain what happened.

tissue, whyfor not like bulgogi? It's grilled strip steak. What's not to like?

Eh? Whazzit?

You could also roll it out into a log, wrap in foil, and boil for about an hour. Slice them about an inch thick: lontong! Good cold with a chile dipping sauce. Better fried with eggs.

[in a small voice: I prefer bulgogi, kalbi, yukue...]

While the lardons were the best part of the soup, I couldn't see how the textures would work. So I wanted you to ditch them where I could scarf them up and drop them on a salade frisse with a soft poached egg.

Worse: .99.

chaste, fermented rice is rice wine with about a fifth of the content still being pieces of rice. I've used it here and there, most inauthentically. I saw it in the pantry the other day and so I was just wondering what you knew about it.

Not to my taste but it could be good. What is the actual foundation of the soup? Are there pieces of pineapple? Lime zest? Just the juices? I gather the soup surrounds the confit which is then topped with lardons? Or are they scattered in the soup? I'm not sure of the textures. Whatever combinations I think of seem a bit complicated. I'd ditch the lardons.

Hot dogs, in England, in the early 1960s. I had to win something at school and demand hot dogs as my prize. My parents drove me for hours (probably in circles) in the rain. Out to some shop. In the rain. Carry them out. In the rain. Can't eat them in the car so eat them...in the rain. Not so good. I still like them occasionally though.

Ditto.

Heh heh heh. Just another reason I despise recipes.

Anna, the blow torch is a good idea if you don't a gas burner. I actually use the salamander (industrial open broiler). The casserole is a great idea. But you know, Anna, sometimes I just don't bother to skin them. Just seed them. Under that batter, no one knows. And I like the skin.

I don't think so. chaste_nosferatu, what do you know about how fermented rice is used?

Yes. Though I tend to use them more often in soups.

slkinsey, welcome to eGullet. Yes, "authentic" Ragu Bolognese tends towards a creamy pink rather than a robust red.

Like this: Gah.

Oh no Jin, I was not talking about the tinned tomatoes . What I meant is that his recipe for Bolognese only uses tomato paste and no whole tomatoes at all (canned or fresh) FM Really? He did on Mario Eats Italy.