Jinmyo

Gah.

Yes, this is great. There was a thread about this about two months ago but I can't find it.

Gah. Yes, peel them. These must have been very young as the skin around the beans is leathery and nasty.

I've had Tibetan food with Tibetans in the west many dozens of times. A complaint heard more than once is that cow's butter just doesn't get rancid in the same way as yak's butter. Tsampa. Roasted barley flour mixed with strong black tea with salt, baking soda, and rancid butter. Mixed in the bowl or in the hand, pull off balls, pop in mouth. Yummers.

No execution. Steak.

Knives, tongs, spiders, whisks, tamis aren't gadgets; they're just tools. Madolines are gadgets and I'll admit to using them. Processors and blenders too. Gadgets, especially "time saving" gadgets, are for the weak and the poor in spirit. They never get used because the people who buy them rarely spend enough time in the kitchen to get them out of the cupboard.

I agree. I always serve the sauce as a dipping sauce for the tonkatsu. I usually don't "don" it either as the steam from the rice can ruin the lacy structure of the breading.

Sure, elyse. They'll give you a knife.

Pan, tinned tomatoes are a joy for the many months out of the year when there is nothing out of a tin worth being called a tomato. I like the idea of Cel-Ray but have never tasted it.

I know. Like most things, I wouldn't trust someone else to prepare it these days. Unless I am in the kitchen with them, learning a technique I don't know. I'm too old for restaurants. Even the most amazing dish would be useless to me unless I saw it being done so I could do it. Linen and service doesn't impress or interest me. I can't imagine how I would be about someone bringing me a platter of raw beef sliced when frozen. It begins with storming into the kitchen and gets worse from there...

Yes. Gaspacho with ground glass? Or just gaspacho with shavings of queso blanco? Depends.

Bibimbap.

Suzanne, yes, it's great. A lot chewier than tartare but similar enough that the completely different seasoning is very interesting.

I've had this, served alongside dotanabe bibimbap (with manduk etc etc). It's quite good. Not my favourite way of having beef though. Currently that's a thick strip steak, sliced, tossed with shoyu and chile oil, minced garlic and ginger, kosher salt, black and white pepper. Then briefly seared on a tabletop grill and popped into the mouth screeching hot but raw inside. With rice, several kinds of kimchee and shrimp and mushrooms and scallions for the grill. Simple, but I've had it about four times over the last eight days.

NOOOOOOOOO!!!!! chocolate covered cherries come second only to yuke in my book! Perhaps there's a distinction to be made between cherry cordials and mere chocolate covered cherries. Kill 'em all.

Yes, I've done that. With mirin to help mix the avacado and miso together, then ponzu and wasabi to taste. I've done things like serve it on tuiles with a bit of tuna tartare.

Filet Mignon is steak, maybe not for everyone's taste, but I can assure you it can be a GREAT thing... I'm sure that Charlie Trotter has a bottled sauce that could give it some flavour?

Oh. This just in. I've received millions of PMs from experts telling me I'm wrong. Herring is not good. Live and learn.

What's with that? My impression from a friend is that they eat a kind of Belgian/Nordic range oif foods. I like herring.

I think the stakes are good.

Haven't you seen the end of Old Yeller? Never saw it...tell me.... Ack!! I cried buckets the first time I saw "Old Yeller," and that ending can get me to this day . . . I was traumatized. I'd sue Disney but that Mouse Thing With The High-Pitched Voice gives me the Serious Willies and I don't want It to know where I am.

Freedom fries. And a file.

Tapioca. Konnyaku. Margarine. Konnyaku. Cheez Whiz. Konnyaku. Filet mignon masquerading as steak. Konnyaku. "Riblets". Konnyaku. "Niblets". Konnyaku. Marshmallow spread. Konnyaku. Bottled ketchup. Konnyaku. Frozen waffles. Konnyaku. eGullet "I hate this stuff" threads. Konnyaku. Steve P's PM inbox filled with PMs from experts that agree with him. Konnyaku. Mint jelly. Konnyaku. Skinless/boneless/tasteless/pointless chicken breasts (unless Soba makes them). Konnyaku. Watery pre-sliced bacon. Konnyaku. Banning things. Konnyaku.

You're not kidding, are you? I'd try it.

Well, for example, Margaret. A seafood soup (dashi with cooking juices from steamed mussels and stock made from shrimp shells) with a few shreds of wakame, shelled mussels and grilled shrimp with enoki mushrooms. Plate so that there is only a small amount of broth, a mound of goldcen thread mushrooms in the centre, two mussels and one shrimp to the left, garnish with some minced green and red chile. Or more simply, a dashi with baby spinach and golden thread mushrooms. As you pull the mushrooms up with your hashi they feel reminescent of somen or cappeli d'angelo.