Jinmyo

Glenn, yes. Refund the tip. Adrian,

Hmm. Vacuum sealing would probably do it. Do they do them at Bruno's? Is it their own instore brand? If so, that must be better than the Big Melon Baller Machine thingee that does the Loblaws version.

You might want to see the article linked here.

Helena, it's just pureed lemon with romano cheese and pine nuts, salt and black pepper, EVOO. Sometimes a bit of mirin to taste. Easy. Quite nice hot or cold.

Small salade frisee with double-smoked lardons and a small poached chicken egg. Shattered chicken (skin and meat pulled from the bone) with a Chow Chiu chile and garlic glaze atop Japanese rice mixed with an equal quantity of wild mushrooms (morels in resplendent dominance). Haricot verts sauteed with much butter and pepper, wrapped in bundles, tied with scallions with a lemon pesto dipping sauce. Cube of hiyayako tofu with coffee essence and toasted walnuts.

So, pixelchef, how are they not discoloured?

Marlene, I'm glad it turned out well. I was wondering about those formed potatoes. I've walked past them but never picked them up. Was there anything on the package to indicate how discolouration is prevented?

torakris, there are some hilarious examples of Engrish use. There was once a "God Burger". Perhaps still? This would make a fun thread on the Japan board.

Adam, I like roasted parsnips too! And I agree also with CW Spencer and Basildog and others. I like them best mixed with other root vegetables and shallots, roasted in duck fat, squidged up a bit so edges become blurred, dusted with sheep's milk cheese like pecorino. Very explosive flavours that are very happy with prime rib or roast leg of lamb. Or as Ron says, braise short ribs. Latex smell? I really have no idea what this means.

I always follow the directions on the bag of rice. Except I usually use a bit less water.

My word, MobyP, that was a simply a tremendous post. Please do write more.

No candy. Bacon. No sugar. Nuts and hot spice. No chocolate cookies. Red pepper heat. No pears. Pork. No dried fruit. Steak.

Eh. S'okay. Nice piece though, mamster.

Gah. Well, the rest sounds lovely.

I had been planning to write a review of this book but Tony has cut me off at the knees in only a few words. So while I wave my whisk and shout "It's only a flesh wound!" for the cameras in the meantime I'll also say: Jacques Pepin is first and foremost an educator. He has relenlessly taught thousands of people La Methode and La Technique through books, television appeartances, classes, and a pervading aura which inspires. I have often referred to him as St. Jacques here on these discussion boards. Instead of bowing our heads, St. Jacques inspires us to look up, look around, and start cooking. This is his blessing.

Kristin, I have used packaged beets (because they were purchased by someone by mistake). I would willingly throw out fresh beets to keep the greens because I feel they are the real point. So I don't. I roast them, make borscht and so on. But back to packaged beets. I pureed them, mixed them with pureed tomatoes and sweated mire poix, strained, chilled and served this in chilled bowls with crostini and cheeses and salumi.

Hi, lannie. Welcome to eGullet.

I love guacamole (guac, guac) and like Suzanne make many variations. But my favourite way of eating an avacado is to just halve it, pit it, hache (cross-hatch) with a nice, spread it open slightly in my palm, drizzle some shoyu and give a dusting of togarashi, and eat it with a spoon.

Bux, I love parsley. A parsley garnish can act as a nice palate cleanser.

Kristin, I often use kimchi to braise a few shrimp and some tofu for a quick lunch. It's also good in sandwiches.

Steamed pea greens with fresh shelled peas and cubes of pillow tofu with red mint. Braised lamb shoulder, onions, assorted mushrooms, and red bell pepper with a Thai ginger and curry sauce. Steamed scallion buns with a gojuxchang (Korean chile miso paste) dipping sauce. Char siu pork (mine is not sweet, much shoyu and ginger). Seaweed congee with gomasio. Ten kinds of kimchi (purchased).

Oh? What are they?

Hear, hear. No parsley. No mint. No 6-inch sprig of rosemary. Not unless it complements the other food on the plate. And not unless it is intended to be consumed by the diner. If I put it on the plate, it is food, it is the dish. If you don't eat the garnish, you didn't understand the dish.

Hm. I can't really face the use of butter in Japanese dishes. I find it jarring. Kimchi on the other hand works well with buttery dishes.

Sauces, any kind of garnish, must be not only edible but directly relevant to the dish.