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Hey Kenji, awesome post, natch, haha... I was wondering what would happen if you used miso paste AND fish sauce? How about all 3 umami bombs?

I just bought a Nikon D7000 with a 35mm f/1.8g prime lens and it's amazing! My friend recommended a prime lens, he has a Canon EOS 5D Mark II and was trying to get me to buy that. Unfortunately, it was out of my range, even used (which is how he got his).

So far I'm happy with it and the lens is just fantastic!

@kakugori

Dead Like Me was one of my favorite shows of ALL TIME! I loved it and Mandy "My name is Inigo Montoya. You killed my father. Now prepare to die!" Patinkin was awesome as Rube.

I met Ellen Muth and Callum Blue at New York Comic-Con a couple of years ago and they were awesome, haha...

Oh wow... I've got to try this one day (even though dough and I are mortal enemies). Would you recommend freezing the butter for the cold pliable butter stage or just refrigerate it? Thanks!

Kenji,

Awesome post! As always, I'm going to whine about non-pork alternatives (have to try and be somewhat of a good Muslim, haha). If I use lean beef how would you recommend I boost the fat content? Vegetable Crisco? Suet? Also, how much fat should be added? As in, what percent by weight of my sausage should be fat?

Thanks for everything!

Or fresh Afghani naan bread... you could walk into a shop making them fresh and be hungry all over again even if you just had a 10 course meal.

Perfect! Thank you!!!

I just had a thought of a ceviche party! Lay out the cut up fish, ingredients, acids and martini glasses. Tell them to go wild and eat after 10 minutes of adding the acid, haha...

I've been hacking this to death for different flavors and it's been so awesome... people keep thinking I'm buying the ice-cream, haha.

So far, after adding milk to eggs, added 3 small medium frozen and thawed bananas with a cup of coconut milk powder.

Second, crush half a palmful of green cardommom pods, roast and crush half a palmful of pistachios and a teaspoon or two of rose water to the milk before simmering. Strain, add to eggs. When pouring into a container for final freeze, roast and food pro a full palmful of pistachios and mix in.

Third, food pro cornflakes into milk before simmer, add to eggs. When pouring into a container for final freeze, ribbon in Lyle's Golden Syrup.

random question, but was this apartment in The Caroline in NYC? haha, coz I live there and it looks very similar to my old one...

@IlTavoloBambini

That is indeed what I was thinking of but I thought to myself, what could be the harm in scaling up from a prime rib steak to a prime rib roast?

Yeah, I found this place through midtownlunch.com over the summer but only got to it in the winter due them being shut down due to an unholy string of bad luck (they considered an exorcism at one point, haha). However, so well worth the wait. Chef Samir is always open to talk about the food and very friendly. As for the food itself, if you don't like this, you like life...

@scatteredsong

I was going to say just that but you took the words out of my mouth...