ojisan

No cornstarch. Add a Tbl. cold water to the egg then beat well w/ hashi. Jinmyo has it right. If you can't picture it, try this: - beaten egg/water in rice bowl, held in left hand: little and ring fingers under bottom; middle and index fingers against side of bowl; thumb holds hashi across/against rim of bowl. - slowly pour egg in thin stream, flowing off the tips of hashi, while stirring simmering broth w/ right hand. The only clumpy part will be from the unbeaten white thingy that eggs have. When making chawanmushi, the beaten egg mixture is strained to get rid of it.

You cut the skin off, and then put it under the broiler to crisp the skin which you've cut off?

Would a quick blanch in boiling water, then start cooking in cold water work if stock is the primary goal?

They're fine - after opening the can, repack them with their salt into a glass jar, preferably with a rubber seal, and refrigerate.

No. The Multi-grind is described on the Sumeet website: http://www.sumeet.net/

Can I ask where you have tried to obtain one from? ← I spoke directly w/ Sumeet - there's an 800# on their website - some months ago. At that time they were looking for a new factory to build the Multi-grind, and hoped to have them again by last February. The website still says "temporarily out of stock". Has anyone been able to buy one in the U.S. this year?

The Sumeet multi-grind seems to be unavailable, perhaps no longer made. What other options are people using to grind powders and pastes, and how well do they work? Options other than morter/pestle.

Campbell's cream of mushroom soup.

Also worth owning is Bruce Aidell's "Complete Sausage Book".

Do yourself a favor - throw away the Kitchenaid stuffer attachment. The grinder is fine. If you're semi-serious about making sausage, get this stuffer: http://www.grizzly.com/products/h6252

Steven Keep in mind that seasoned rice vinegar already has the sugar and salt in it. Next time buy plain rice vinegar. The reason for heating the dressing is because a bit of kombu is usually included. Try this version of sushi su: 500 ml rice vinegar (plain) 300 gr. white sugar = (10.7 oz.) 100 gr. kosher salt = (3.6 oz.) 2" sq. kombu Heat until sugar is dissolved, and cool.

I was debating whether to get that or the petty. Petty first, I think. I'm so excited ! ← I have the Hiromoto HC 150 petty, and I don't use it very much - it's too big for when I need a paring knife - instead, I use the Tojiro DP nakiri, which Korin doesn't seem to carry now. In the Japanese household, the nakiri is the primary knife. If you buy whole chickens, the honesuki is a joy to use. I would suggest: 240 gyuto; nakiri; honesuki and petty. And a cheapo bread slicer.

Steven - sometimes it's better to remain ignorant. If you get the gyuto (especially the carbon Hiromoto) you will venture into the world of crack-head knife junkies... you'll end up giving all your Wustrofs to your mother-in-law... hiding your JapaneseChefKnife USPS deliveries from your wife... and you will discover the world of... cleavers. Get thee behind me Satan....

Xlnt choice. And if you work with poultry, I'd suggest the 150mm honesuki as well - great for frenching a rack of lamb too.

Ditto Octaveman's advice . The Tojiro DPs are great. I'd suggest the 240mm gyuto, and later add a paring knife. If you are willing to care for carbon steel, the Hiromoto 240mm gyuto is even better, and cheaper. JCK ships for $7 and arrives in 4 days: http://www.japanesechefsknife.com/Hiromoto...HEIGHT:%20161px

Steven - I would be interested to know how many Japanese restaurants are actually owned/operated by people of Japanese descent. On the west coast, most are Korean owned. You might consider a chapter devoted to proper etiquette at high-end sushi bars - the hows and whys one should know in order to get the best meal/service possible. Phil

I'd be very interested in being able to obtain a genuine katsuo block, but am wondering whether it could be shaved using a French style mandoline or even a Benriner. Also, how much do the katsuos cost? I assume they are graded according to quality or size etc.

I was interested in this model, but I have only a 12" wok - would that still work. Does anyone have any other models for outside wok cooking that come with a stand? ← 12" wok would work, but I would suggest larger, up to 18" max.

I have the Eastman Big Kahuna, and the pressure regulator says "10 lbs.". FWIW, I've never used the thing at full output - it sounds like a jet engine (scary) and has more than enough heat for my 16" wok. Perhaps the overall burner design is more important than just psi figures - sometimes size doesn't always matter.

I've just bought Trader Joe's Greek Style Plain Yogurt to use as a starter, thinking I would portion out and freeze the remainder to use later as starters. I'm now wondering if freezing will impair the active culture - the instructions that came w/ my new SaltonYM9 (1 qt.) says that "Yogurt can be frozen, but... the culture will not survive the heating and freezing process. However, it will retain its nutritional value." Does anyone freeze their starter?

I'm new to making yogurt, and am wondering whether using half and half instead of milk is a good or dumb idea. Half and half at Costco is cheaper than whole milk at my local chain market. I am interested in a rich regular yogurt, and also yogurt "cheese". I'd like to hear from experienced yogurt-heads....

You could leave out the canned anchovies and serve whole salt-packed fillets on the side.

You're serving fish to a vegetarian, but you're concerned about serving a puttanesca sauce because it contains anchovy?

Beautiful pate! What is the recipe - and what would you change next time (and why)? Looks like raw pistachios, and pink salt?

Thanks everyone - it's getting more, uh, interesting... http://translate.google.com/translate?u=ht...=1&ie=Shift_JIS