nakji

Thank heavens it wasn't full of hot oil! And some injuries just make you shake your head. I just sliced two fingers across washing a wine glass that snapped in my fingers. I don't know how many kitchen towels I've lost to blood compression. No gloves to finish washing the dishes with, either.

I added more to the bento page recently. Lots of great cheese info going in, thanks to Xxchef! And Mjx added a thorough start for prosciutto. What's everyone else working on?

Sounds gorgeous! I can't wait to hear about them.

I seem to recall that the quality and choice of boxed wine in Australia was much greater than what is available in North America. Are boxes popular in NZ as well?

Manuka honey and fig! That's the one. NZ ice cream is exceptional. I'm a big fan of Nautilus and Kim Crawford, which are easy to find internationally. I'm looking forward to trying some less common ones.

We can get a Manuka honey Kapiti ice cream in Suzhou...for 80 RMB for ~500g!

I bought a new lens for my eG food blog as well! Macro. Maybe it's a trend? What great fun seeing the end of summer in February. Your lamb looks scrumptious. I'll be very glad to hear about ingredients in NZ - I'll be in Auckland in April, and I'm really looking forward to doing a lightning raid on a supermarket while I'm there. Kapiti cheese is high on my list. How about wines? What should I be looking for? I'm flying down for a friend's wedding for one weekend only, and I have a deal with her that I have to stay on a Sauvignon Blanc cloud for the whole time that I'm there - what in particular should I be looking for?

They're usually meant as a textural contrast, I think. Looks good! Is that a pickle on the side?

Wellington? Sweetas.

Cool site! I like how the measurements for the baozi are in weights. There are some recipes there I haven't seen before.

That is, in fact, the spirit of wiki.

Thanks for putting Thomas Keller in! It's amazing what articles are out there to start.

Korean grape ones are excellent. So are the melon ones. I had some excellent cane sugar and yuzu ones sent to me recently from a friend in Japan.

I'm not sure I'll ever go back to a coffee maker. It's so easy to clean up my little one. And it doesn't burn the coffee.

I wonder why they're not more popular? They're perfect for singletons or people with small/mobile kitchens.

For me, I spent a about a week kind of dancing around starting an article, worried about it being "really good" before getting started. Then I grokked that since anyone can come along and re-write the article or add to it, I figured I'd just start putting pages up and see what happened. I didn't use WP information for the stubs I started, but that will be something people can easily add to them, I suppose, as they see fit. Warning: it is addictive. I can follow those red links adding more and more stubs, and before I know it, an hour's gone by. I'm also keeping a notebook list of articles I want to go back and develop. One thing that really got me started was going through my collection of food photos of places I've been and food I've made. That got me thinking about information I wanted to share.

It needs an app.

Flour's going to keep going up, too, I think. The wheat crop in China is failing. Things are still comparatively cheap for me in China, because I earn a Western salary but pay (near) local prices. I know inflation is getting worse here, though. Chicken has almost doubled at the supermarket I shop at. It hasn't affected my purchasing choices yet, but it may start to hurt the restaurants I eat at.

The New York Times Magazine has recognized our brilliance and thrift.

It is true that the -for lack of a better word - "scientific" recipes - the ones requiring centrifuges and autoclaves, etc. are the ones that get the attention of the media. They're looking for something different to cover, obviously. I'll admit to thinking most of those recipes were pure wankery reading about them the first time; the sort of thing I can't really be bothered with in the kitchen, especially when I'm just trying to feed my family. I won't be buying a $500 cookbook set anytime soon on my budget, let alone start stocking hydrocolloids and buying whatever equipment. I don't even own a Kitchen-Aid. However, I am very interested in the techniques and information about food and cooking that are coming out of this sort of work. Things like juicing pomegranates with Ziploc bags; resting meat; what goes on inside of a wok. I'm relying on eGullet to show us the breadth of information in these books. It seems it's not going to come from other mainstream sources, because it's not whizz-bang enough.

Yes! My CSA is a real driver of recipe usage for me. I find EatYourBooks.com particularly useful in this regard.

We have a constant supply of mandarin oranges in our office. Whenever our supply runs low, someone is dispatched to the fruit stand. We probably go through a dozen a day. Sometimes when students come back from Taiwan from writing tests, they bring pineapple cakes - a kind of shortbread cake stuffed with pineapple jam. Those go quick. Real quick.

Okay, I'm taking up your challenge, Lindacakes. I've gone through my Harumi Kurihara books and rated and noted recipes I like. Now I'm looking at Fuchsia Dunlop. I'd love it if someone did Diana Kennedy, nudge-nudge-wink-wink.

More Modernist Cuisine Updates! It's probably not an exaggeration to say that many members are frothing at the mouth with excitement for the shipment of "Modernist Cuisine". If you've missed it, member and author nathanm has given several society members access to the multi-volume work, and they're posting about their adventures with potatoes and pomegranates. Eater has a look at the shiny pretty pages here, and if you're in the U.S., check out the tour of the Modernist Labs - everything from onion soup in an autoclave to an abrasive waterjet cutting machine. I think we'll all be planning some kitchen renovations in the near future. Speaking of Eater and Modernist Cuisine, a while back, lancastermike wondered if you could sous-vide in a hot tub. Eater has the Heston Blumenthal video for him here. And the fine people at Cookingsousvide.com were very excited that our sous-vide topic finally got indexed by our crack team of volunteers. We're glad you noticed! If you're feeling the need (the need) for sous-vide, http://www.amazon.com/dp/0982761007/ref=nosim/?tag=egulletsociety-20'>here's our Society-friendly link for Modernist Cuisine.

My favourite dish of the nineties was pasta bowties with sundried tomato pesto. Yeah, I remember SDT and pesto fondly. But I was in uni, so....