EdS

It'd probably be easier to bring the sink over to the butcher block.

Thank you Bob and Bruce for encouraging me to follow my emotions on this one. I pulled my Thai mortar out of storage the other day. It weighs 24 lbs. I've been hauling that in and out of my sink. It's no big deal. You adapt. My Falk sauciere weighs 7 lbs. 9 oz. (my baby). That's child's play. I'm ready for a new challenge! The shipping weight of an 18"x18"x4" block is 36 pounds, according to the John Boos web site. Subtract maybe a pound or two for packaging and you still have a nice paperweight. I'm going to run down to the local kitchen cutlery shop (Perfect Edge in San Mateo) and see if they have anything nice and fairly priced. If not, I've got my eye on that Michigan Maple 18".

OK, it looks like that photo was taken in a Chinese restaurant in Japan but I'm still curious about what that concoction is. Gyoza Tarte Tatin? Oh, and here's a good photo.

Rather than talking about fillings for gyoza, how about gyoza used as a filling. A crepe filling? A dosa? What is this? A gyoza crepe?

I'm thinking soy-maple bulgogi.

I'm picturing a green chicken foot rising skyward from a mound of carrot foam. Note to Self: Don't post on eGullet after four pints of Guinness at the pub on a Friday night.

That's a very disturbing photo. The sickly green. Ew.

I had a 12-inch square John Boos end-grain cutting board that I enjoyed but I gave to a friend because it was too small. Since then, I've been using a thicker than average poly board. It's nice because you can toss it in the dishwasher but there's a certain something aesthetic that is missing. I'm looking at the 18-inch square 4-inch-thick John Boos end-grain and thinking about making it a holiday present to myself. However, my sink is only 16-inches by 21.5 -inches. Am I out of my mind for considering such a large cutting board given my sink size? Also, has anyone compared the Michigan Maple boards against the John Boos boards to see if the quality is comparable? The Michigan Maple boards sell for a fair amount less than John Boos.

Japanese short-grain rice with miso soup.

When I hear the name "Wolfgang Puck", I think overpriced mediocre fast food and frozen pizzas.

Carbs.

She's looking for an end-grain board.

I give this new concept as long as their competitor's Ricky B. "chicken" sandwich. McDonald's, learn how to make a hamburger first. You used to know how.

New crop Japanese rice (gohan) and a roasted Aidell's chicken-apple sausage which I now realize I don't care for too much. I think they are too salty. I just got a new fuzzy-logic rice cooker and tried the timer for the first time. It was nice waking up to a hot bowl of rice.

I prefer simple olive oil and garlic. If I was asked 25 years ago, I would have said chili, at Bob's Big Boy.

I remember as a kid cooking some sort of frozen microwave pizza that came on a piece of cardboard which had what looked like a layer of aluminum foil on top but not exactly. Somehow, the metal would heat to a high temperature and cause the bottom of the pizza to brown.

The Aji Amarillo is the most used chile in Peruvian cooking. You see lots of yellow sauces in Peru. I just returned from the neighborhood Latin American store and bought a packet of eight dried chiles imported from Peru for a bit less than US$2. I wonder if they are the same type used in Mexico?

prune face

Well, I'm lame. From their web site: "The original IT'S IT and other It's It Ice Cream Products can be found at many retail stores in states West of the Rockies. The It's It 3-pack, which consists of 3 individually wrapped IT'S IT bars, can be found at many supermarkets throughout Northern California. These supermarkets include Safeway, Albertson's, Raley's and Nob Hill. It's It products can also be found at mass retailers such as Costco, Sam's Club and Smart & Final. Please check for availability at these stores in your area."

I grew up eating these things maybe once a month during my childhood but haven't had one in maybe 15 years. I now live only a couple of miles away from the factory (I'm in San Mateo, it's in the next city of Burlingame) and yet I don't see these things anywhere other than at an independent cafe down the street where I bet they've been sitting in the cooler for several months. I'm happy I came across this thread because I'm going to go out and get one of those It's-It's soon. I forgot about them! I think they need to do a better job of marketing. Damn, they're good. They deserve to be more popular than they are!

Spot on with that. Germany 1960. In my army mess a double rum cost less than the Coke, the whole thing was duty free. So easy to drink, but the after effects were horrendous ← Rum for me as well. I got sick on rum and Coke as a teenager. Sickly sweet? Yes, literally.

You might enjoy this thread.

"You're in deep sushi!"

That sounds like a cousin of Swedish meatballs with lingonberry jam.

It's sounding like I'll need a Chinese cleaver and maybe funny pants to go with the cool bamboo chopping block then. Thanks so much Ellen for the wonderful story and photos. Very educational.