touaregsand

Irony. I meant that ironically. Of course you could have as well.

Where is the other camp? I want to TP and egg their tents. (I'm kidding Faust. I want to be very clear about that. Don't quote this as an example of "violence" from the my camp). More importantly, what exactly is the other camp you are referring to? Fine dining restaurants need to cater to the anti-foie gras consumer? Or do they need to submit to anti-foie bullies? Oh no, I'm not saying that all anti-foie gras folks are all bullies. I'm saying that some of them have been known to use bullying tactics and not just on Chef Manrique. Tactics like physically disrupting the flow of business can be very persuasive.

It's turning into a tidal wave. The irony is that it began in California by a govenor who initially dismissed the issue, but later decided to jump on the Hollywood bandwagon with his cronies. Fascinating how politics work in this country.

Excellent points Walrus. I don't think that anyone else thought Trotter was serious about going Lecter. A few of us had a good laugh over his "whup ass" comment. Another post compared his physical appearance to Mihaus on the Simpsons. No one is afraid of Trotter getting physically violent, except for geriatric dachsunds. Yeah, I know like in 5th grade. That's how Trotter comes off to me, puerile. Although I know 6 year olds who can maintain more composure, like my daughter for instance. Trotter chose his own words. Trotter has been playing the PR game long enough not to be manipulated by a reporter. Even after some time, which for some is coupled with greater consideration of an issue and choice of words, he came back with "whup ass." He's coming off as proselytizing Napolean with a sprinkling of Ramboesque machismo. "Watch out! He's big, bad and mean! And he's back!" Milhaus enters the room...

I had this for lunch yesterday. I've already posted these photos in the cooking forum a while back. But since we're talking about making Korean food at home specifically I thought I would post them here. Cold soft tofu seasoned with soy sauce, scallions, sesame seeds, rice wine vinegar and red pepper flakes (optional) would be more "authentically" Korean. But I really like Bonito Flakes.

All that for $12 for everyone or for each? Love the photos of the trees. Lovely, it brings lots of memories for me.

You'll find alot of Japanese and Chinese ingredients. Japanese ingredients tend to be less expensive than at Japanese stores and Chinese ingredients tend to be more expensive that at Chinese stores. Koreans would use them for Japanese style preparations. We would just call them shiritake. It's very easy to phonetically write Japanese words in Korean. I recall seeing dried Yam noodles in Korean markets. I'll have to check the name when I go to the store today. I just can't recall off the top of my head.

I posted a recipe for mapo tofu in the tofu thread. You can make it without any meat. Instead of the chili sauce in the recipe you add sriracha. Or you can add both. I like sriracha squirted into instant Korean ramen. I think the rice dish would all come together. How about some baby greens and some Kaiware sprouts as well. Chef morimoto does a kochujang aioli. I've seen some Korean-Japanese restaurants do a spicy mayo with kochujang and sriracha. I've had "Thai Cob Salad" with a thinned down sriracha aioli at a local restaurant. It's pretty tasty. The dressing can get overwhelming towards the end, so I prefer smaller portions of it.

Who connected ALL of those repelled by the idea of forcefeeding ducks? If someone did I'm sure you'll find the post and quote it in your rebuttal. The terrorists who terrorized Chef Manrique were anti-foie gras animal rights activists the connection seems pretty clear to me.

Foie gras is liver. Liver falls into the category of "variety meat". Although I've never heard foie gras euphemistically referred to as a "variety meat." Nowhere does this person imply that foie gras is meat. The statement simply means that the city has it's share of carnivores.

Hweh is sashimi and cho bap is sushi. It's been about 4 years since I've been to Korea. So off the top of my head I can't recommend specific places. I can point you to some websites that have a few reviews written by expats. If you're looking for sushi the way it's presented in those photos it will be insanely expensive. It's not that hard to find Japanese style sushi in Korea. I think it's good, pretty much what you would get in California.

Is she still the editor in chief of Gourmet magazine. The magazine where anyone with enough money can by advertorials that look like "articles"? "Articles" that are written by publicists?

You are on crack. I know it. You must be to look for sushi in Korea. Why not look for "hweh" (raw fish) or "cho bap" (literally vinaigered rice, sometimes topped with raw fish). The sushi sucks in Korea. But we make some mean hwe and cho bap.

That includes children. I'm a mom. To stalk kids? You don't like what I say or do? Don't come near my kids. Human children. Ducks and Geese. I'm reminded of a childless person who told me "Dogs are like children." The dog was wearing a handknit angora sweater.

There ya go.

This is kimchi Dunno about serving it at Melt, unless you're planning on opening one in Seoul.

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I'm printing this out to take with me!

I went to India Sweets and Spices in Los Angeles. It's a grocery store with a vegetarin restaurant attached. In all my years of eating Indian food at I've neglected to learn the Indian names for dishes. By the way I had the Lunc-Dinner Special (that's what they call it) for $5.99. For thi amazingly low price I got a Veg Samosa with a dipping sauce, Mushroom mutter paneer, aloo something (I can't remember the name now, it had peppers in it), basmati rice, chapati, puri, a small pickle and a garnish of greens and onions (which I did not like so much) and Mango Lassi. The individual portions can seem a bit small but they add up to a really filling meal. I find that it's enough for lunch and dinner for me. There is plenty of starch and legumes, The also have an a la carte menu that I want to try. But there are no English descirptions. So this is what I think I know about Indian menus, please correct me if I am wrong (I know you will ) Aloo= Potatoes Gobhi= Cauliflower Paneer=Cheese Paratha= layered bread, sometimes stuffed. Gajar=Carrots Daal= lentils (generic term?) Chana=Chick peas Saag=Spinach (I hope that I'm correct about at least two of the above) What are Aloo Tikko Aloo Bonda Aloo chole Bhatura Dosa Vada Upma Onion Uttapam Tikki Chana Kachori Chana Chana Puri Chana Bhatura Thanking you in advance for your time.

How much do you think the cole slaw will cost you?

That's the great thing about celebrities. They are good for publicity whether you are nice to them or not.

You might want to read this thread, before calling it a contrived special. Some chefs come from tradtions that serve it.

This article is not about Trotter or Chicago, but it does discuss the foie gras ban in California. Schwarzenneger married his political pedigree. We all know his link to Hollywood. EDIT: Didn't Bourdain say if it happens in California the rest of the country will soon follow (or something like that). As a Californian I know he's not the first to say something to that effect. But he did say it in regards to foie gras. Tony is not only wickedly funny he can see into the future as well.

This article regarding the decline of rice consumption in Japan. I get the impression from this thread that running out of rice before payday is not a good thing, rice costs $50.00 for 10 pound bag (if I recall correctly?). Why not lower the price of rice in Japan? Who's controlling the market? Why are the prices so inflated that they cut demand, so that the demand doesn't meet the heavily subsidized production, surplus is created, the solution is rice bread?

take a look here the weights and prices are on the right side, to look at other types of rice click on any of the names on the left side. Currently the excahnge rate is about $1 to 108 yen but I just round it off to 100. so if it says 5,000 yen it is about $50. ← Okay, you're bringing back memories of living in Korea a few years ago. Sometimes a head of napa cabbage would skyrocket to $10.00, I remember paying $6.00 for a single pear, ouch.... Ummmm... my mom would bring us Korean rice that she purchased in the States for a fraction of the price that we would have to pay for the same rice in Korea.