So, what's Take like? Does it serve up sushi on cold or warm rice? Is the rice all congealed together or not? Is wasabi added to some pieces by the sushi master or is that up to you?
Is there any problem using the WSM on a wood deck? How about if I put ceramic tiles under it? What I'm wondering about is the warning that it shouldn't be used within 5 feet of any combustibles. Is this overkill? Thanks.
I once got some nice dinnerware at a factory (long since forgotten) in Biot. Good looking and durable. Bit of a hassle shlepping it back on the plane, but worth it.
Nice report. How common a name is Didier? I once met a Parisian named Gilles Didier who sells lithographs--Lautrec, Mucha, Cassandre, Cappiello, etc. Real nice guy. Doesn't sound like your mentor.
Not having seen you on Chowhound in some time I was wondering what became of you. Obviously, something good. Looking forward to living vicariously thru your writings.
A propos of nothing: are there deals on French wines given the "boycott" or is this just a story some wine stores are using to push stuff out the door? If there are deals, where are they to be found? Is it true that some pretty big French wines/vineyards/shippers are actually owned by Americans or American based conglomerates?