ojisan

Thanks - I think I'll wait and hope that my library gets a copy.

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Update, please?

http://www.tsuji.ac.jp/hp/gihou/Basic_Techniques/index.html

In the U.S., the Porterhouse/T-Bone make up the Short Loin, which is located between the Rib (at the front) and the Sirloin (at the rear). The T-Bone is separated from the Rib by the width of a knife blade, and consists of the New York/Top Loin/Strip/Club/Delmonico steak if it were boned out. Further back, the T-Bone becomes a Porterhouse when the Tenderloin appears, which if boned out consists of the NY + Filet Mignon (aka Tenderloin). There are 3 or 4 Porterhouse steaks on the Short Loin, depending on the thickness. The cut of the Sirloin next to the Porterhouse is called the Pin Bone Sirloin if it hasn't been boned out. The best way to buy steak and get the best bang for the buck, is to disregard the label description, and become familiar with what the cut actually looks like. An example is the cut called "Prime" Rib, where one end is a continuation of the Chuck, and the other becomes T-Bone.

Does anyone have any thoughts about The Kimchi Chronicles cookbook by Marja Vongerichten? http://www.amazon.com/gp/product/1609611276/ref=ox_sc_act_title_5?ie=UTF8&m=ATVPDKIKX0DER

You can find more info if you google "iwatani mirusa" - mirusa being the phonetic equiv. of millser.

I rarely eat fast food... but only because I don't live near an In-N-Out Burger.

Costco here in Santa Cruz carries Christopher Ranch Organic tubs, and Gilroy is just down the road. It's always fresh, so it's possible that your bad stuff is a result of improper storage during shipping.

I was wondering about this too.... Andie's comment about tub'o'garlic being pasteurized is also something I was unaware of.

Considering the expense and the ease of doing it yourself, I wouldn't consider buying pre-cooked frozen rice any more than: - frozen baked potatoes - frozen spaghetti noodles - frozen scrambled eggs

Chawan-mushi.

If it's still alive (which it should be), you might consider serving as sashimi.

Update: no more High FructoseCorn Syrup My old bottle of Lea & Perrins (expiration date 11/06) has the following ingredients: vinegar; molasses; high fructose corn syrup; anchovies; water; onions; salt; garlic; tamarind extract; cloves; natural flavorings; chili pepper extract; hydrolyzed soy and corn protein. My new bottle (expiration date 4/2013) boasts "All Natural" on the label and has the following: distilled white vinegar; molasses; water; sugar; onions; anchovies; salt; garlic; cloves; tamarind extract; natural flavorings; chili pepper extract. It was a surprise to find that something is now "better" than it used to be.

Does anyone have any thoughts about Alice Waters' new "40 Years of Chez Panisse"? Not a recipe cookbook - more of a memoir/history/picture book.

You seem convinced that Globals and Grantons are amazing-incredible. If you're happy with them, go forth and cook.

1.4 billion people in China do it everyday - how hard can it be? (FYI, Japanese cuisine is not sauce based.)

I use an Optivisor w/ the Edgepro Pro. Hands-free, lifts out of the way, and can be worn w/ glasses. The 2.5x magnification works for me.

Think of it like making spaghetti - you cook the pasta and the sauce separately, then combine them at the end.

Slightly O.T. - in the current (July 2011) issue of Mother Jones magazine is an article about working conditions in the Hormel plant. It mentions that liquified pork brains (that's how they get the brains out of the pig) are shipped to Asia where it's used as a food thickening ingredient, I assume in processed food products.

What are the ingredients in this instant dashi? Most that I've seen are mostly salt and msg. I believe dashi made from niboshi is just as popular for miso soup as dashi made from katsuobushi.

Chris - - detailed how-to discusses hows and whys - ingredients & timings for initial seasoning, beginning batch, 2nd & 3rd batch; subsequent batches - prepping of suggested veggies - troubleshooting - seasonal adjustments to the nuka - explanation on monitoring the nuka for freshness

Elizabeth Andoh's "Kansha" has an xlnt 8-pg. section devoted to nuka-zuke.

Here's info on why/how to wash rice, and also on rinse-free rice: http://bit.ly/meJT8G More info: http://wp.me/prvUI-5q

If you're picky about your gohan, read Tsuji's procedure in Simple Art. While a rice cooker isn't necessary, there's a good reason why fuzzy logic cookers have been embraced in Japanese and other rice-centric households.