Jinmyo

The Manx is a good pub. As for good restos in Ottawa, well, there's Beckta.

Some stores seem to make them, others are brought in. Depending upon one's standards they would be either entirely unacceptable [raises hand] or kind of not too bad but not good either.

San choy is interesting if dusted with seasoned rice flour or corn starch then quickly and briefly deep-fried, tossed with sliced red chiles and pork crackling and roasted sesame salt (gomasio). (For real pig skin effect.)

Dog soup? What kind of soups do dogs like? (I know, I know. Still, I'd try it.)

Oi! Oi sabagi is great with grilled cheese sandwiches. Well, most sandwiches. That and oi kimchi make any other pickled cucumbers coverr their faces and cry into their dimensionless and nuanceless brine. Oi!

Very fun video Zkimchi.

That's a very interesting page you've linked to, melonpan. Thank you.

Hiyayakko is wonderful with abaechu kimchi juices around a block of fresh silken tofu and topped with some green cabbage leaves. Simple. Delicious.

How is making Kraft mac easier or better than just boiling some macaroni or ziti and tossing with some butter or olive oil or both, much (already grated) romano, asaigio, and parm, s&p, and say garlic powder or pepperoncino? Of course some cream could be used or fresh herbs or all kinds of additions can be made. But for a quick (and cheesy in a good way) meal, I don't get the Kraft thing? In essence, the nib, the gist of my point, as it were: What's with the Kraft box thing?

Yeah, sure. I'm in.

John, all of the best today, tomorrow, and some more tomorrows. However many you'd like. A great blog. Thanks.

Excellent presentation indeed. Thanks.

Excellent points. (Just thought I'd say that as I was left with nothing else to say after reading your post.)

I hope that this thread keeps tabs on this situation as it develops and, hopefully, soon concludes.

I still get flashbacks from Air France's coq au vin and that was thirty years ago.