Obese-Wan Kenobi

Prime and Picasso at the Bellagio have always been consistently very good. Those are good options for you. I also like Tableau and Bartolotta at the Wynn and Atalier Robuchon at MGM. Thanks.

Both. With plain cream and with gelatin. Thanks.

Just a question on the iSi whip. Everytime I make a recipe, It comes out fine when I test it. Then I put it in the fridge, since it's cream based and it can't be left out at room temperature, right? But then, it gets too hard and thick for it to dispense and I use all my NO2 and nothing comes out. What am I doing wrong? The commercial whipped cream stays in the fridge at the grocery store and it comes out fine. I can't seem to get mine to work. It only works if I don't put it in the fridge. I think there is something wrong with that. Thanks!

I'd go with butter, salt and pepper, cheese. That way, you really highlight and savor the fresh noodles.

Just my experience... I don't think you should be too technical with the Kezuriki. Anything above $50 will last you a good 3 years regardless of the the blade type. The blade is not a problem, it's the wood. It will slowly deteriorate in any circumstance. My Kezuriki is on over two years and about ready to be replaced as the wood is rotting. It will happen. $50 for three years is a good product for me. Hope that helps you decide

You can make callos, fabada, lentejas You can even use the stock to stir into your paella. Sky's the limit. Just don't throw it in the garbage and waste it until you've fully rendered every bit of flavor from it.

I live in the Philippines. We are allowed to do this if it's for personal consumption. Commercial quantities would also require certificates and other blah, blah, blahs. Just to clarify, Nisshin was not involved at all in the shipping. I just bought it from their shop and prepared it myself. I think Canada is a lot stricter than us. Good luck!

Too bad I couldn't bring the boxes home... Yeah, it's good marbling, 6, i think. I've already eaten 2 Limiting myself to 1 a week hehe.. Regards.

OK, here are the pics. Hope you enjoy them! Can you translate? Regards.

Yes, I did take some pictures. Let me work on that. I took pictures because of the magnificent packaging they did for me and I wasn't able to bring it with me. Japan packaging is the best!

Thanks ! That's exactly the sort of detail I hoped for. As I've mentioned before, if I had ever brought haggis and other treats back from the butcher's back in the wilds of Scotland {which would of course be against Japanese import restrictions), I'd have had it frozen overnight, wrapped it in the traditional newspaper and carried it on board, and it would have lasted the 16 hours door-to-door, no problem. It doesn't thaw in the cabin? I always check mine in as I'm counting on the my theory that it's probably-50 degrees in the belly of the plane when it's up in the air. Regards.

Blether, First I had them cut it into 1 inch steaks. It came to 33 steaks. Asked to have it vacuum sealed, but they couldn't do it, so that was a problem... on to plan B. If they could vacuum it, I would have just frozen them and wrap them in a plastic bag with no worries of leakage in case they thawed. So plan B was I bought small styrofoam coolers from Daiso and fit 4 steaks per box. I froze the meat the night before and the day of my flight I packed the meat in the coolers with those liquid ice packs. Sealed the lid nice and tight with tape hoping it would hold the leaks and packed it in my luggage. The meat was out of the freezer from 5:30AM until I got home at 1:30PM. Opened my luggage at home, whew, no leaks! Opened the coolers, steaks were still frozen, albeit not rock hard, but 3/4 frozen. And I put them back in my freezer. Success! BTW, this was checked-in luggage.

Hi! Thanks for the help. I'm back home now and I was able to buy my beef. I ended up at Nisshin cause it was walking distance from where I was staying, so perfect! They didn't have Kobe nor A5's, so I settled for a nice looking A3-6 from Kumamoto. The 10kg. cost about 150K Yen. It held up well for the short flight home. Best regards.

Thank you helenjp an Blether, That helps me a lot I think it's fair to pay $600-700/kg. I think. I wanted to get rib roast cuts. Preferably the loin end (9-12). Those would be about 4-5/kg. each. Best regards. OB1

Hi cteavin, Anything? I'm leaving today Thanks.

Hi, thanks! I don't speak Japanese but my brother-in-law does and he lives there. Please post the couple you use. Also, if you'd be kind enough to post those online stores? Best regards.

Sorry, double post... Hi, I am going to Tokyo this weekend and would like to know if you have any recommendations on Butcher shops there where I can purchase some A5 (Grade 4 and above) Wagyu? Preferably Kobe or Maezawa grown. Around 10 kilos. Thank you in advance. OB1

I like using a fish they have here called "Cream Dory." It has nothing to do nor any relation to the "John Dory." It's a Vietnamese fresh water catfish called the Pangasius Catfish. For me, they make for the best Fish and Chips I've ever had Regards.

OK. Thanks. I actually did a Google search and lo and behold, tried and true Amazon.com has it. And yes, they do sell it like tomato seeds http://www.amazon.com/dp/B001AIK92K/?tag=ricksphotograpag1-20 Best regards.

I know this may sound strange but if I wanted to grow Japanese rice for my own consumption, where can I get the Japanese seed stocks? Can they be bought like tomato seeds? Thanks in advance!

I see Thanks for the info. Great to know that. Best regards.

Hi, I just watch "Ramen Girl" and I noticed that the signs on the Ramen shop say "Soba" it's 2 Chinese characters plus the Hiragana for "So" and "Ba" It's on the building, the flags and the lantern. Did they make a mistake? Please see attached pic. Thanks. Hope you can clarify.

You can try Girardet: Recipes from a Master of French Cuisine by Fredy Girardet That's old school and Haute Regards!

Hi, Do they offer it ala-carte? If so, order more than you can finish and doggie bag the rest. DIY "take-out" If they don't, you can try Jasmine at Bellagio. It's one of the finer Chinese establishments in the city that nobody talks about. Regards.

Hi, Anybody else have this? It's a beautiful book with many text and explanations. Also, there is a mix of "doable" recipes and "too fancy to do at home" recipes. The pictures are gorgeous. His presentations are beautiful. Overall I'd give it a 9/10. Regards.