Jinmyo
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Everything posted by Jinmyo
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Oh, well. I never do that. I've done it a few times just to see. I open a tin.
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Pounding is good.
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So do I. And metal hashi creep me out.
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That's right. And I think that the blender rubs the oils the wrong way but I can't prove it.
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There's a review in Art of Eating #63.
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jeniac42, cheflife sucks. But most everything does too and then you die. So if you want to do it, might as well at least give it a try.
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Here is a glossary from the good folks at Mutual Trading Co, Inc.
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Mortar. Pestle. Pounding.
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Adam, I like pounding too! Or I use a stick blender (as suggested by Basildog) for better control than you get with a blender or processor.
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Still though, mamster, a nice article.
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Eh? Oh, you must mean "Jason".
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When I make egg salad, the eggs are usually still vaguely warm and I've just made the mayo. Minced scallions, garlic, a bit of ginger. I really enjoy a few spoonfuls while it's still in this state.
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Thank you, colonel.
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Gordon, very nice. Kristin, I love chirashi.
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I'd order some mon colonel, but once it hits the Candian postal system it could be a loooong time in transit.
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skybluewater, in a neutral way as in it's just so. Personally however, I find Bourdain very very funny.
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Last week I diced up some leftover bulgogi strip steaks and tossed it with cooked double-smoked lardons. Made sandwiches with grilled provolone on kaisers. (Served with a soup made from leftover kimchee.) Very popular.
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Bourdain thinks the Bourdain character he plays is funny. So do a lot of other people.
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Gah. Thanks, guajolote.
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I love fish cake in the same way that I love European sausages.
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Joy, what is QVC?
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Actually, it's not bad as a few noodles. But noodles make more worthwhile noodles.
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Very very nice, Jason.
