sizzleteeth
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I searched through these forums and found no mention of this - so I thought I would post it for those who might find this interesting.
On a recent camping trip outside of Knoxville I discovered a winery called Highland Manor, a beautiful place that looks as if it was plucked from the Napa Valley and displaced in the South that makes a wide array of wines, including a sweet Muscadine with a 1 year waiting list and a Cab Franc that held it's own with any I have ever had... really - I had some good fun bringing back a bottle and serving it to some wine drinking friends who made several guesses as to where it came from and were more than shocked when unveiled.
Check it out:
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This is an excellent, huge market.
Absolutely, and the prices are amazing in relationship - some of the stuff is priced almost at wholesale here, but I find that the prices at many of the Japanese/Vietnamese/Korean markets are more than reasonable - or possibly put better as "closer to what they should be".
Many places prey on people's skewed perceptions or lack of knowledge when it comes to pricing items such as **cough** wine prices at restaurants **cough** (did you hear something?)... for instance I know of a Vietnamese market in Uptown where you can get a solid marble mortar and pestle the size of a mixing bowl for less than $20. Or large riveted wooden handled steel spatulas like the type they use for griddles in diners - 2 better quality ones (one with holes one without) for half the price of a single one at Sur La Table or similar places.
If someone was a bastard and didn't care about their karma they could just shop around Chicago, open up a shop in Lincoln Park, triple the prices and be a millionare in a year without
ever placing a single order or signing a single reseller contract.
(Incidentally if such a person is reading this - you can have that idea for free.... send me a postcard from hell.)
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That's great to know!
No problem - it's a great place that carries a wide array of items - when you can't make it to Mitsuwa this place carries a variety of non-perishable Japanese ingredients (including Japanese packed Konbu and Katsuobushi), candy, books, utensils, serviceware and several other things.
Another equally good place is Joong-Bu market, a Korean market at the bottom of the ramp at the Kimball exit off 90/94. Very large selection, everything from Quail Eggs to frozen Unagi Kabayaki - they also have a large "housewares" section in the back with knives and all types of things - I once got a Japanese made "fish turner" spatula (the same kind you would pay $25 for at Sur La Table).... for 69 cents.
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Very much appreciated.
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Do they sell high-end knives at Mitsuwa? Kasumi, Hattori, etc.
I know it's an old post but just in case you're still looking...
J Toguri Merchantile on Belmont carries Mac knives - it's just about at Belmont and Clark - they have all versions from Original to Ultimate as well as several other knives and pieces of Japanese cookware - oshi zushi presses, nigiri molds, cast iron Irori pots... etc.
You can find the Ryusen/Hattori Knives on Ebay or here:
http://www.bladegallery.com/knives/type.as...nives+for+Chefs
or here:
http://www.worldknives.com/manufacturer.asp?manuid=24
At Mitsuwa I have also gotten fresh Yuzu when it is in season - though it's pretty expensive and goes pretty fast - amazing that they carry it ever.
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Within the last year I've been discovering wines like Salice Salentino Rosso "Taurino" with it's blend of Negramaro and Malvasia Nera, which is a bit more well known, along with several "Ripasso" - particulary Masi and Viticoltori with their odd "double fermented" production. These seem to be less noted Italian wines that are an especially good value in that they are inexpensive but quite enjoyable on the whole.
I also had the pleasure of enjoying a Cote du-Ventoux on a recent trip to France which I previously had never heard of.
Do you have any favorites that are below the radar or that are in such small production that they don't make a far reach?
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That's correct. Daniel told me that Ryusen makes the "cheaper" Hattori line.
So Ryusen makes the knives for Hattori?
To add a twist, it's been mentioned that Hattori owns the patent for the laminated steel used in the blade. Perhaps they license it Ryusen to do the actual manufacturing?
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Further thoughts:
A pilcrow is a man made object, it is not natural – it was made up by someone
to serve a specific purpose – like a spoon or any other man made object.
Somewhat like your custom serving pieces.
The pilcrow has obtained it’s identity through the purpose given to it by it’s creators and thereby has obtained it’s identity from it’s definition and use in practice.
It has a pre-existing identity, but before this identity was given to it – it’s identity did not exist – therefore if you had seen it before it was defined you would not have any clue as to what it is and it’s very existence would be open to interpretation.
Maybe you would think it was a musical note or some gliph from an ancient language.
You have the opportunity here to do the same thing with the image that represents Alinea – to make something that as of yet does not exist and will
gain it’s identity through it’s purpose – to represent the concept of Alinea.
Having never existed before and therefore having no pre-existing application or definition it would come to be known only as the representation of Alinea.
That coupled with my previous comments on creating an abstract object with no specific absolute visual interpretation – only suggestions that lead perceptions
in a general direction with an open ended answer is a tremendous opportunity.
Again – just thoughts.
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I am intrigued by the questions chrisamirault has brought forth and it has produced these thoughts – forgive the length:
All things in motion still require an enduring source of support – the bird cannot fly without the continued presence of the air – the fish cannot swim without the continued presence of the water – man cannot move forward without the continued presence of the ground beneath him.
In each instance there are at least 2 elements, a constant element and a dynamic element,
sometimes there is more than one of each.
The constant element is what allows the dynamic element to change and move. Without the constant, the dynamic cannot exist – without the dynamic the constant becomes stagnant and uninteresting.
The air alone may move – but you cannot see it - it is more interesting when the bird flies or when the tree sways. The water may move but it is much more interesting with the occasional jump of the fish. The prairie maybe beautiful but it is much more interesting when adorned by traveling buffalo. The dynamic works with the constant to provide a canvas for change to occur.
This is difficult to accomplish with a static symbol that itself does not move or change – but what it can do is provide a canvas for change to occur in the form of perception and interpretation – the very essence of the abstract.
Perhaps it is not the image that should change but it should be the image that is never fixed.
Each individual would then obtain a sense of the overall concept - but individually see the image uniquely for themselves – this way you have an image that is forever in a state of flux.
It would contain all the physical elements required to relate to the concept – but each person that looks upon it will see something different – something unique to their personal way of thinking – it makes it so that it is personal to each and every viewer - yet it is unchanging in and of itself - so that it remains constant in way.
When each person returns – whatever it is that they saw is still there – but the potential for growth, for change, is never muted.
Perhaps they will see something different with time, and the same cycle would still apply to what they see at that time.
The image would have many possible interpretations.
Suggestive, but not literal.
The image itself is permanent but the product of the viewing is forever changing.
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Grant’s cuisine seems to contain this same type of relationship between constant and dynamic.
Perhaps accurately described as consistent delivery of innovation.
Upon first hearing this it seems to contradict itself - as how can innovation and consistency relate? Is innovation not the diametrical opposite of consistency?
It is the dedication to maintaining the level of innovation that is the constant - your air, your water, your ground.
The product of the innovation will change but will always be supported by the constant and contain consistent elements such as quality of flavor – while the characteristics of the products remain dynamic and the results of the tasting remain dynamic.
If you ever lose the constant – the entire construct collapses.
If you ever lose the dynamic – the constant loses its purpose.
It is the relationship between the two that is important.
A quote comes to mind.
“What you are is what you have been, and what you will be is what you do now.”
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Thank you so much!!
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I have see portrayed many times that in Japanese homes there is often an iron pot that hangs from the ceiling in the middle of a room over a small fire pit in the floor - I'm sure this is an older method of cooking and may not exist as wide spread anymore - but does anyone know what those are called and where I could find pictures?
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Hi, sizzleteeth, I'm back. How are you? I wonder if you are still there.
Thank you Hiroyuki for your complete research into this topic - I am just now able to read.
If only such well researched information was available on every subject perhaps we would not
be so inclined to accept the unverified 3rd party information we often draw our knowledge and opinions from.
I find in my own life that, until you experience something yourself - everything one knows is mere rumor.... and even then our knowledge is questionable.
I applaud your efforts.
-Sizzle
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Thank you for confirming Hiroyuki.
Please forgive me as I am confused as to why Hon-Shimeji could not be cultivated - as cultivation by definition is simply the production of food by preparing the land to grow crops - or more simply "planting".
If I were to plant an orchard of Beechwood trees and then go out into the woods and and hunt down the rare occurance of a patch of Hon-Shimeji - then use spores from those mushrooms
to cause growth of those mushrooms on my orchard of trees - would these mushrooms not be authentic Hon-Shimeji? As they would be directly "parented" by the naturally occuring and grown
in the natural state.
I believe truffles are farmed by the same method - though it is apparently a very difficult task to
spawn the deliberate growth of truffles and it takes some years before the first harvest
can be had - but it is done none the less.
Example:
http://www.truffes-ventoux.com/en/presentation.html
So I wonder if this is not a possibility?
See you tomorrow.
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Thank you Hiroyuki for your information - it is good to know that the mushrooms I have been buying may be mislabeled perhaps on purpose - they are labeled "Hon Shimeji" and purport
to be cultivated by the original esteemed method. I buy them at a large Japanese market called Mitsuwa.
I know in the woods they grow on Beech Trees and are referred to sometimes as Beech Mushrooms as well as Buna-shimeji, Buna Hon shimeji and Tomo-motashi.
What is the reason that Hon-shimeji are not possible to cultivate?
Also forgive me if my interperatation of Kiritampo is incorrect as I was told it originated from
"kane mochi" cakes which were purported to be made with glutinous rice and miso - then wrapped around a cedar skewer and toasted.
Though I do see in looking around that it seems maybe some people do it one way
and some do it another such as this example:
http://www.media-akita.or.jp/akita-shoku/kiritanpo2E.html
When you rely on 3 parties for your knowledge - sometimes things get misintepereted - then again - I suppose most things are subjective.
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here is the first word:
??????
itadakimasu (ee-tah-dak-kee-masu)
This is said before eating a meal, it is an expression of appreciation for the food and translates as "I will recieve".
I've have read that the tradition of saying Itadakimasu originated from an old Jodo Shinshu tradition (Shin Buddhists - followers of Shinran) as a way to express gratitude for their meal because it embodies the spirit of Namo (bowing).
In order to sustain your life you must take other life, the lives of plants and animals and it is thought to be absurd to think that you simply have the "right" to do this. 2 of many reasons one might bow is to either show gratitude for a good deed or to show shame for something done wrong - though obviously it is also a sign of respect. Saying Itadakimasu is the spirit of both feeling grateful and sorry at the same time. Grateful for the sacrifice made, showing respect for those who have sacrificed and being sorry for being so selfish as to sacrifice the life of another to sustain your own. Though to live there is no other choice.
I cannot confirm this - but ever since I read it I have thought of it this way - and makes it mean that much more. I've seen this translated as simply as "Let's Eat" and as complicated as "I humbly receive this meal with sincerest of gratitude."
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Maitake are by far my favorite followed by Hon Shimeji. There is a soup that is a specialty of Akita prefecture called Kiritampo Nabe - Kiritampo is mochigome wrapped around a skewer and then toasted - an old dish made by Akita Matagi is a soup of rice done in this style with Maitake, Shirataki, Gobo and spring onion in a chicken broth made from the local Jidori
chickens of Hinai - I make it with Amish chicken since Hinai Jidori cannot be obtained here in the states - but out of all the nabes I've had or made this is my favorite and Maitake are key to the flavor. In America they are called "Hen of the Woods".
You can get them at places like Sunset Foods and Mitsuwa Marketplace - or you could order them online from here.
The All All-Clad Cookware Topic
in Kitchen Consumer
Posted
Instead of sticking strictly to All-Clad you could easily surf around to a few Marshalls and TJ Maxx (Or Tuesday Morning if you have one) and piece together a custom set of All-Clad, Calphalon Tri-Ply, Mauviel and Le Creuset - for less than half what you would pay retail for set of All-Clad and have a more diverse array of cooking application choices.
Or if you were going to pay all that money for new All-Clad you could take a few steps up and buy some Falk 2.3mm solid copper.
http://www.falkculinair.com/