Jinmyo

That's one more reason to make your own chips.

Dump into bowl, microwave, hand to MIL. Just walk away. ediot: Tpying errror.

I think not. Sniff.

Of course the President's Address to the Joint Session of Congress is a knockoff from the Speech from the Throne. I doubt it will be cancelled though. What's the Dame Edna/Vanity Fair flap? Other than just not funny?

A word now for Richard E. Grant in How to Get Ahead in Advertising. Word: Oh, one more:

Butterflying seems a good technique. I'll have to try it this way. Never thought of yogourt marinades either.

There will probably be a tacky US knockoff within two years. With John Ritter plating the Richard E. Grant part.

Actually, I think there a couple of flavours of BBC Canada. I'm on digital cable.

Or BBC Canada.

I thought I'd mention a little thing I did with leftover strips of (black and blue rare) bulgogi steak. I chopped it up roughly, mixed with chopped double-smoked cooked bacon. Packed one side of kaiser rolls, put provolone on the other, heated until cheese melted, pressed together. I made a soup out of leftover kimchee. Quite okay.

From one of the videos on the site: Grant is simply perfect.

Brilliant.

Lock and load, ivan.

Janet, I'm very glad to see you contributing a regular column to TDG. Your style has a certain JAZ.

Oh...my...god... Nooooooooooooooooooooooo

Mon colonel, next day will be just fine. Matt, o'course roasted garlic be good. But how about pickled roasted garlic's property of pickling? Sure, roasted garlic just drizzled with a good vinegar is great. But is this the same as pickling?

Yes, it's different. Yes, it will still be good. I suggest sauteeing the raw chorizo and then tossing the fats before adding to the rest of the dish though. ediot: Um.

I love roasted garlic. And poached in EVOO. But isn't roasted garlic less open to the pickling process than raw because the cells have collapsed further?

Rice vinegar, salt, lemongrass. Simmer then on low for half hour.

Stir-fry, dress with sesame oil, fermented tofu.

Schielke, top drawer report.

Kristin, perhaps fry it with onions, garlic, peppers, potatoes? Serve with eggs. Surround it with enough good things and perhaps you can dupe your kids into eating it. Or wait until your MIL comes over and feed it to her.

I just use a knife (unless I'm grinding in a mortar or using a stick blender for a Southeast Asian chile sauce). Don't like gadgets because I spend much more time getting them out, setting them up and so on then it takes to just wipe the knife and board and go to the next thing.

fimbul, veddy veddy nice. Spinach with gomasio is one of the finest things in the world.

Bulgoi strip steaks and seared cremini mushrooms, sliced thinly and arranged together. Pick up with red leaf lettuce. Fried lamb gyoza with Vietnamese mint and chile dipping sauce. Pork and chives gyoza with scallion-and-ginger-all-smashed-up-together-with sake dipping sauce. Shrimp and crab wontons in lobster broth with lobster oil and watercress. Daikon kimchee, cabbage kimchee, mango pickles, lotus root and chile pickles.