Jinmyo

Great links, Bux. I've eaten goat innumerable times in Nigeria in my youth and a few times in Canada at African restaurants. Basically, it stands in for mutton (and in many countries "mutton" can mean sheep or goat). It's available in Ottawa frozen in supermarkets and I've used it a few times, primarily in curry-style dishes with angeli bread. But I prefer lamb or sheep to kid or goat. But the cheese... The cheeeeeese...

Anna, that sounds very good.

Sure. Make stock. Or shred them into a soup with wonderful mushrooms. Or off the top of my head, puree them with chicken livers, hearts, and giblets and other chicken offal; brown, drain, mix in some minced garlic and herbs, mould into croquettes, bread, fry. Serve with haricot vert or knotted and fried Chinese long beans and a sharp soup. Or smoke them. Great with chopped avocado, chipotle paste, and watercress in a sandwich. Otherwise they make great food fight items. Or just leave them. People buy more orf them than any other part of the chicken.

I always will, dear heart.

FM, St. Mario says he always uses tinned tomatoes when they're out of season. You have not transgressed.

Matthew, Bah. That's like saying you stir chipotles, minced roasted garlic, and coriander into the Cheez Whiz so people will say, "Wow, mamster's Cheez Whiz isn't quite as vile." Very nice article though.

Bah. Thighs.

Chris, I do (and I have the time). Ontario lamb is excellent. I haven't had American lamb in over two decades so can't say much about it.

In Ottawa there is a great deal of fresh Ontario lamb available. The frozen all seems to be from New Zealand.

My god the passion you have for this! Incredible You should see me about something I really really like.

Ummmm, excuse me, but what are tofu skin knots? I'm not familiar with the term. Yuba, the skin from soy milk.

I'm with britcook on the old sear and bung in the oven except I find 10 minutes in the oven, 20 to rest. Many different marinades are possible. A nice one is chile oil, minced garlic, ponzu, and to throw some lemon peel and coriander stems into the pan before it goes into the oven.

Yes, I do much the same thing except with oregano and a touch of sherry vinegar as well. Sometimes some crispy lardons or pancetta; often with crumbled chevre. Allie D'Augustine, I see this is only your second post but you'd joined in March. Welcome and please post more often.

Nice account, Tony. I'm glad that the efforts were appreciated by the crowd.

So then, Kristin. What do you usually pack bento with?

Toast munchies. Yes, I get this every few months. Oh. Tinned mackerel sandwich. Probably with kimchee or togarashi.

Punishable by having to eat the bland nasty things.

Kimchi and mashed potaoes with English bangers.

Soup. Or braised with gojuchang and vegetables.

Good luck, Dave. I hope you have fun with it.

Boys, boys. Poor Mark had such a nice shiny new thread here.

Gah.

Okay, you hooked me and now I need help. Do you supose you could share the mustard sauce recipe in a little more detail? Here's what I am laboring under: Couldn't find any chipotle paste so had to use adobo. Boy are those babies HOT. No lamb kidneys available so had to use a beef kidney. Finally, "old handy" broke the glass in the oven door and it won't be fixed 'til Friday. So I am winging it in a crockpot. Do you supose by nightfall I can come home to wonderful smells and a mustard sauce recipe? Thanks, dave Well, I'll generally sweat some minced shallots in butter. Then pour in white wine and burn off the alcohol. Puree and strain. Add Dijon and whisk together. Season to taste. It's really easy. As for chipotle paste, I often just blend together tinned chipotle with the adobo and add a few things depending on use. But roasting and pureeing your own is better, which I do when I have the time.

No kimchi - steak! Kimchi and steak. . . . and bacon. Kimchi, steak, and bacon! No pizza. Kimchi, steak, bacon.

Fevered brains in bottles in the secret city underneath Tokyo.