rfc

I spent time living in Kyoto, and was fortunate enough to try uncountable varieties. Needless and sad to say, very very few of them make it to America, though in cities with larger Japanese population, you can do better. My favorite from the Kansai region is Mizunoshirabe. Its best served room temperature or slightly cool. I have had this in sushi restaurants, upon asking, but its not often on the menus. The easiest fine sake to find in Japanese supermarkets etc is Mu. While travelling in Japan, almost all sake (once you get past the One Cup level, etc) is very good. Its then just a matter of thinning it down to a specific taste you like, and weather you prefer it warm or cooled, or one versatile enough to do both. I prefer the cool sakes by far, though few things are as wonderful as gripping a steaming cup early in the morning on new years day at the local shrine.

I made the "faux mojito" (and both of the syrups listed) tonight. The syrups alone are amazing... The combination of mint, jalapeno, and sugar is intense. I like the quantities listed; seems like this stuff will last forever, and it made a hefty though not unmanagable ammount of the stuff. I gave my wife a "faux'jito" and she declared it delicious, then spicy. I liked it a lot, though it doesnt taste much like a mojito (and not sure it should). The burn from the jalapeno in the throat a few seconds after drinking is vaguely alcoholesque, this is a very clever drink. I'll endevour to keep the ingredients on hand to whip them up for guests. This article also inspired me to get some vermouth (never have much liked it, but have never tried the good stuff, either). I found some Lillet, haven't tried it yet. I also tried Boodles gin, despite the fact I rarely drink gin aside from Tanqueray (for tonics) and Junipero (for a neat treat). The Boodles is great! Thanks for the suggestion. I, too, tend to dislike the sweet drinks (mojitos and lemondrops being the rare exceptions) so the whole tone of this article was right up my alley, and is convincing me to re-explore the world of cocktails. I sadly settled on beer and wine, and the waistline is suggesting I don't need any more beer. Not sure how many more syrupy non-alcohol drinks I need, either, but you have to start somewhere. Thanks, JAZ.

Would those plastic units filled with freezing fluid (made to put into coolers) dunked straight into the broth (or shielded with a giant ziplock, if the plastic is a concern) be a suitable cooling technique?

I'd like to see this topic re-opened, and broaden it to what people bring into work, not just what they keep there. I am trying hard to cut the going-out habit (for health and money reasons) but I do not have a fridge or microwave at work so am left to prepared items which keep well. So far cornish pasties are the best thing I've brought but I can't eat those daily (as much as I would like to)

If you like Japanese, Shiki (on 3rd and Roy, lower Queen Anne) is the best in town. Not the fanciest, but it is very authentic. My wife and I moved to Seattle from Kyoto and find Shiki to give us the best experience when we are "homesick" (quotes because I lived in Montana before Kyoto).