Jinmyo

Adrian, I agree.

It's not hard to do but it's not easy to do well. In any case, here is an article on Kuro5hin org that contains many linked digital photographs of a step by step process someone here might find useful. Disclaimer: There are many comments and methods with which of course I disagree entirely.

Anyone of those that you can share.. I was leaning towards cumin.. but no.... too familiar... anyone of these.. please You don't need to use cumin. Roast and puree an acho chile. Add minced garlic and ginger, dried oregano, a bit of mirin, season. Pat chicken very dry. Rub paste all over, let marinate for about an hour or more. Oven at 450 F. Easy. Or use dried ancho powder, mix everything together, slather on chicken. To do a simple "red cooked" just brown the chicken well, remove from pan, pour off fat (reserve it), deglaze with rice wine, put chicken back, pour in shoyu to cover about one third, add chopped garlic and ginger, crushed white pepper corns. Braise, strain sauce, place chicken on platter napped with sauce. Serve with rice and steamed greens. Easy. Nothing's hard.

[i spelled "humour" in the American fashion for the sake of Google etc.] claire797 just made a comment about David Leite's writing in this thread concerning his sense of humour. Given expertise and other such factors, how important is humour in food writing to you? I like it a lot. But is humour helpful in getting food writing to be taken "seriously"?

Monica, there are so many possibilities. Poached in white wine and shallots, then crusted with seasoned panko and fried. Rubbed with ancho and cumin then roasted at 450 F, pulled from the bone and served with polenta, rapini, and wild mushrooms. "Red cooked" by braising in shoyu and rice wine...

Are these skinless and boneless, Monica?

I can see this. Of course it all depends upon proportions... Wrapped in rice paper with fresh coriander and siracha it would obviously be great. But as a burger, with raw and fried red onions and Dijon mustard, it could also be great. Post it here please, Marlene.

Wha hoppen?

Hm. By "snack" I mean something I just make for myself and not something I serve for twenty to thirty people. But, yes. This was a play on the bangers and mash theme.

Kristin, this was just a snack I would never serve. But it was very tasty.

Does Canadian butter not already come in wax paper? Canadian butter comes in foil. Usually in one pound sticks. I tend to wrap things in wax paper before I put them in ziploc and freeze. Not sure why. But it looks tidy.

Sunchoke kimchee? Sounds great. There are hundreds of kinds. Mustard green kimchee is fabulous. Brown rice (I use Lunberg Farms medium grain along with a Korean sticky short grain) and kimchee is great. Especially with a few grilled shrimp and some slices of steak on top. Or Used for bibimbap. I was amazed to find that butter (in the mashers) worked so well with kimchee. I might even try the deep-fried kimchee sandwiches I've seen around lately.

I like peanut butter. On toast or made into a sauce with sauteed cabbage with chiles. Squirrel is sweet. Skippy is sweet. Kraft is okay. President's Choice Just Peanuts Smooth is pretty good.

virtually every single california roll i've ever had, at sushi restaurants, is made with this. i quite like it. Of course surimi isn't crab. But it's not bad at all in sandwiches with mayo etc or in bibimbap. I quite like it too, tommy.

This might seem gross but really works for me. Mound of mashed potatoes (with much butter). Slices of smoked beef sausage arranged on the edge of the potatoes. Cold cabbage kimchee.

Yukon golds, parboiled, skinned, halved, roasted in duck fat. Lacy and crisp, tender and giving. Served two halves upside down in large white Korean noodle bowls. >Surrounded by caramelized red onion. >Topped with two soft poached eggs. >Slivers of shaved pamesan and pecorino. >Roasted asparagus spears to upper left. Followed by a chicken broth with chives and chervil. Followed by a tuile with creme fraiche and a few salmon roe.

Excellent article.

I use dried fruit to threaten fresh fruit. "See? See? This is what could happen to you if you don't taste like you would have forty years ago when plums and apricots were food instead of watery sugar bags!" Sadly, this never works. The fruit just says, "Yeah. Fine. Dry me. At least I'll be sweet and cloying then and old folk like you will stop complaining because we'll break off your teeth. So shaddup."

Mr. Goodbar.

??? Fresh? But they're dried out, withered, dead grapes. Yes, sweet. Much of the problem. edit: Took out: That and and having a texture like a scab. edit: Where are you getting your mushrooms? I've never seen any grown in random keystrokes. Mostly harvested from soil under trees.

Sigh. I'm in Canada. Now, as the snow melts away, is the thawing dog turd and cigarette butt viewing season. We are reminded of last autumn and of life's fragile evanescence by what appears on the sidewalk before our feet. Impermanence is the very ground upon which we stand. Rather than a box lunch, many celebrants choose from the selections of a chip truck parked by the curb or in a parking lot. It's all quite beautiful. With the true coming of spring some time in May one can go down to the bog and watch the mosquitoes hatch. One is then oneself the celebratory treat.

Was the little yellow chick still moving about? Is this a kind of live food ortolan thing? edit: Continuing to read the thread I cleverly parse that the "little yellow chick" is a representation painted upon said egg cup. Don't mind me.

Oh, these are great. I actually keep some frozen ones on hand so I can pull one out, let it thaw a bit, and then heat in a toaster for a quick bite. edit: A good site. Here is the main recipe page: Bi BAM!

Actually a bit of ginger juice would be fine. Dill is okay but you would need to go lightly. Better to just garnish with fresh chopped dill.

I agree. However, I tend to wrap the sticks of butter in wax paper and then in the ziploc bags.