Kent Wang

My understanding about retail and distribution is that distributors sign contracts with the manufacturer about how much to sell, where to sell it, etc. If a distributor is found violating those terms, the manufacturer can refuse to sell any more products through that distributor. It's a strictly civil matter. But because black market selling might result in non-trivial monetary losses from the breach of the contract, no large-scale distributor or retailer will try it.

Me too! For those in the US, do you find that the "Japanese-inspired" dishes sold in most mainstream American housewares stores like Crate & Barrel and Bed, Bath & Beyond to be rather trashy in style? Quality and durability aside, the sheer aesthetics scream "cheap knockoff" to me.

I don't know what you may already know about those two restaurants, but both have been favorably reviewed by the Austin Chronicle, but are a bit far away. Recent developments in the past year? Quality Seafood opened an oyster bar a few months ago. I love it so much I go at least once a week. A dozen oysters on the half-shell for only $6.95! Vespaio opened an enoteca next door. It's open for lunch, more casual, serves different items and is priced a bit less than dinner. Y Bar and Grill has changed ownership and the menu has been overhauled. The Chronicle review was not so great but a chef friend and I went and both of us enjoyed it.

I prefer to order this way at restaurants as well. More variety for everyone. The task of forming consensus is a lot more difficult though, especially when dining with poor college students and picky eaters. Most of my foodie friends prefer communal ordering.

Both the idea of selling sandwiches and starting a thread about the matter are excellent.

Some of these concepts are too hilarious! Is this a Japan-only phenomenon?

How do you lick a pot? I don't suppose you actually stick your tongue in there. More like hand (or other tool) to mouth, right? I've been to known to lick plates and bowls directly with my tongue when noone is around. It can leave your tongue sore the next day, but I consider it a workout!

I'm 20 and I like to eat early.

I prefer spiced salts. Spiceburst is a local company.

December 9, 2005 Austin Chronicle Giveable City. The treat of Austin eats. by Virginia B. Wood Variety of holiday gift suggestions. "We've checked out area farmers' markets, local independent specialty retailers, cooking schools, and Web sites searching for the most delectable and unique gift ideas." Austin American-Statesman Fleming's by Dale Rice Review of upscale chain steakhouse. "Because the meats, service and ambience are so good, and because the appetizers and sides of the second meal were delightful, I'm going to let Fleming's retain its three stars — just barely." This thread is for food media DIGEST entries. If you want to discuss one of these news items, please start a separate discussion thread.

I'm definitely coming to the opening. Can you PM me contact info and address? Will you be serving both the skate and the duck tongues?

Italian salad Greens: pre-made mix Extras: fresh mozzarella, marinated roasted tomatoes Vinaigrette: black fig vinegar, shallot, EVOO

Seafood salad Greens: pre-made mix Extras: seared salmon, fried salmon skin, blue crab claw meat Vinaigrette: black fig vinegar, shallot, EVOO

I've just started getting into making salads so I thought a perpetual thread, like the Dinner! thread for salads would give me inspiration and see what other people are making. Greens: pre-made mix: baby lettuce, endive, arugula, mizuna, chard Extras: avocado, goat cheese Vinaigrette: black fig vinegar, shallot, EVOO Do you use pre-mixed greens or do you assemble the mix yourself? Is it feasible to do this at home, cooking for one? Looking around at salad recipes, I've found that you can toss nearly anything into a salad! Do you just prefer to put in whatever you like or go with a theme? What exactly qualifies as a salad? Can it be nearly any tossed dish with some greens in it? I made this dish last week. Copied from Vespaio, a local Italian restaurant. Haricots verts, Tregole cheese, soppressata.

If you build it, I will come.

For chicken, necks or backs? Why?

Thoughts on agave vs honey for use in tea? The flavor seems rather plain, not complex like (some) honey is. I'm sure it can be good for baking and other uses as a substitute for sugar.

I wonder if anyone has sustained a serious career-ending injury. Oh, that would be truly tragic!

Is coffee drinking prevalent? Are you in charge of that too? Are sailors permitted to carry their coffee around or do they have to leave all food in the mess? I can imagine some pretty embarassing disasters from spilling coffee all over the instruments!

What cuts are best for grinding, if you can choose? Sirloin? Would it be too extravagant to grind up filet?

I think both of you are right. Sometimes the service can be outstanding, sometimes worse. It's a wash, in my mind. But I generally prefer dining out early as well. What about freshness? Do you think restaurants might serve up leftover ingredients from the previous night or from lunch service to the first few customers? Do you think the likelihood of getting fresher dishes outweighs the likelihood of getting leftovers? I would appreciate input from someone that works in the industry.

Wikipedia has a fairly accurate definiton of yuzu. http://en.wikipedia.org/wiki/Yuzu Central Market carries yuzu at $29/lb. I bought a few. I find them to be much less acidic than limes, but have a more full flavor profile. Sweet and aromatic. I made a variation of the Trinidad-Thailand Connection as Rob Simmon described. I made a Captain and Ginger (aka Happy Skipper) with Captain Morgan spiced rum and ginger beer. I added some yuzu juice to that and it turned out well. For an average sized martini glass, I had to use between 2-3 yuzu. I made a seperate glass with limes instead and only needed to use half a lime. So that gives you an idea about the comparative acidity. You can also use the zest. I was able to flavor a pint-glass of this drink with one yuzu's worth of zest, and I'm not a very thorough or competent zester. This is much more affordable than using just the juice. Conclusion: I really like yuzu, but mostly for its novelty value. I think I will be making this Trinidad-Thailand Connection for the next few weeks. Oh, can we come up with a better name? How about "the Commodore Perry"? It incorporates the naval aspect of the "Captain and Ginger" plus the Japanese aspect of the yuzu (Perry opened Japan to the West).

Are there observation windows where you can watch them? Do you ever go fishing when the boat is at the surface? That would be awesome. "Join the navy, see the world and eat all the seafood!"

Why does it taste better? Is it because it's not left out to sit?

Is turbulence an issue? Do you have to put away the knives when maneuvers are being performed? I suppose you go through training so you know how to quickly secure everything if the boat is attacked.