Posts by Jinmyo

monpetitchoux, a font of knowledge online is Suvir Saran. He has his own site: http://www.suvir.com/ and is a moderator at eGullet, where he answerrs just about any question http://forums.egullet.com/ibf/index.php?act=SF&f=40...

CC, keep us posted about developments on this thread, please.

The Lidia Q&A was however a bit too structured. Not to disrespect Lidia in any way, but she only had time for 25 questions and gave more or less perfunctory answers. The Shaun Hill (British Michelin starred chef) and of course...

Hi, monkeymay. Thank you. I'll probably read more than post, at least for a while.

Heh. Sometimes I did. Sometimes I didn't. But once I understood how it would enhance the flavour and texture...

Anneke, that was an amazing description. I especially enjoyed your explanation of the cherry tomato.

I think that Keller's work (through the resto but the book as well) has a potential for envigorating any cook that encounters it. His technique of scraping fish skin with the back of a knife to express excess moisture before firing it...

Suzanne, I see I need 33 more posts after this one to upload it. I'll probably read more than post here so it might be a few days.

Hi, Mark. Hello all. Also from eGullet. As I've said over there, this is a very nice site with some very practical information.