Jake

An old standby -- at my SO's request. Spaghetti and Meatballs (from scratch) and a lovely bottle of red. Will likely open another now to enjoy the rest of the evening....

Great thread -- glad it got pulled back up. I generally do most of the cooking, although my SO will help, and occasionally do an entire dinner. Weekend breakfast is one or the other, and usually turns into brunch. We generally eat out once or twice a week, more if I'm working at my part-time chef gig. If I've been prepping and cooking all day/evening, the last thing I want to do when I get home is cook. I love eating out, but if I'm tired and sick of looking at food, let alone putting it together one of the biggest treats is having the SO make the entire meal, start to finish! (When I'm lucky, this includes shopping for the ingredients.) Otherwise, take-away suffices.

Who knew you could get a pastrami sandwich in Japan? That's a riot. Does it come on rye bread with mustard? Please don't get your hopes up about finding a good pastrami sandwich in Japan! Unfortunately where we were eating had a big sign of no taking photos, so I couldn't get a picture. Apparently you are not allowed to take pictures anywhere inside World Porters the pastrami sandwich looked like some kind of chipped, peppery beef mixed with chopped onions and what appeared to be a bottled French dressing (Japanese French dressing is a clear white and mild flavored) and was served on a hot dog roll....

Thanks, Mark. As a matter of practice, I tend not to use most prepared and/or processed foods, even at home. Therefore, I am somewhat unfamiliar with many of them as to whether they're a good substitute or not. Always interested in other opinions.

I whole heartedly agree! I goes back to the root of the problem -- the parents.

Errr........okay.

We must cook alike at times as well. I have used a similar treatment a few times with good results. I've done quite a bit with pork tenderloin in the last couple years due to friends/family eating habits, availability etc. Believe it or not, I even substituted pork in a veal piccata recipe to please a family member who refuses to eat veal! Wouldn't highly reccomend it (as a veal lover) but it worked in a pinch and I didn't have to change the whole menu at the last minute.

Searing. That's what what I couldn't quite see. Stove Top. It's crap. Seriously, when pressed for time, it makes an okay subsitute for the real thing. If done right, it's okay. It takes a little time and effort to make it worthwhile. However, it ain't nowhere near what my mother used to make. It's one of those things I like to keep around, so that when I'm pressed for real ingredients, I can still whip out a fancy meal. Kinda like taking credit for the cake made from box mix.

Exactly what I do, and one of the few recipes of my mother's that I still use! Minimal flattening is required, usually depending on the size/shape of the tenderloin. Just out of curiosity, what is Stove Top like?

Sure, this will work just fine. A dish from my childhood. Butterfly the pork to open it up and flatten. I have never used Stove Top (nor tasted) so I cannot advise there When making this dish with dressing from scratch, one woud add a bit more butter and/or liquid than usual as there is not much fat in the meat. Tie it up, pan sear, and roast it covered with a bit of water in the pan. Hope this helps.

Perhaps if we'd only had 3 bottles of champagne....there were 6 of us. We had 5. That was after numerous bottles of red & white wines to go with the various dinner courses....slept most of the afternoon!!

Add my thanks to both Kristin and Helen. This has been really, really interesting. It certainly makes me want to visit Japan at my first opportunity, and to follow any of your future threads. Happy New Year everyone, and all the best in 2004.

Cable and a large screen TV with those prices!! Sitting in the isles can't be comfortable for a short movie, let alone a longer one.

Sorry to hear, hillvalley, but glad you're on the mend. Meal sounds great - enjoy.

Neither can I! I am REALLY enjoying your blog, Kris....thanks again.

Mmmmm all this is making me hungry! Going out to a little neighborhood place tonight -- perhaps carpaccio?

You are correct.

And Food TV Canada has been showing it since the fall. Seen the episode on Stephen Bekta's new place in Ottawa?? Just what Canada needed!

Thanks so much for this blog -- it's fabulous, especially as I am a huge fan of Japanese food. Possibly because it's not something I cook/serve and therefore always remains a treat...

Beef it is!! Last night was simple and easy. Grilled filet with brandied mushrooms, lemon/dill asparagus and parisienne potoatos.........and to make the meal, a lovely Tignanello. Here's hoping the SO takes charge tonight.

I personally find Lobster Thermador a very rich dish. Based on some of your courses, and what you eventually decide to serve as an ameuse, I would probably go for a lighter treatment on the lobster. Even a cold dish...

Thursday dinner Spicy sausage, bean & tomato soup with cilantro Mixed greens Garlic Bread

Seared tuna crusted with black sesame seeds Mixed greens with rice wine vinaigrette Mango salsa

Highly recommend trying Bymark -- haven't had a bad meal yet and service has seriously improved in the last year. North 44 hasn't really been up to it's usual standards in the last 6 - 8 months....might leave it for now.

A couple of months??!?!?!? You're correct, some of us are obviously well accustomed to city/urban life. After a couple of months all I'd have is the wine cellar!