Jinmyo

Adam, what's the provenance of this dish. Sounds fairly old.

DavidJS, welcome to eGullet. Chinese cuisine is a wonderful area to explore. Soba, there's no problem here, my friend.

Voyeurs?

Mmm, hocks. Thai rice noodles with a lemongrass and pumpkin seed oil sauce and Thai holy basil and toasted pine nuts. Gui zhi (golden Chinese mushrooms) and deep-fried tofu with Toban chile bean sauce. Kombu knots and yuba (bean curd skin) knots in seaweed and green tea broth. Pork tenderloins cut into three inch pieces, seared, bunged into a green curry sauce to braise. (I don't usually do tenderloin but it was half-price.) Steamed bok choy and baby bok choy with red fermented tofu.

Then the food would have been cold as well.

Dave, that's a great article! Very nice graphics as well.

I've seen it here in Ottawa, Canada.

lxt, I am simply astonished by this report. I can only hope that you enjoyed writing it as much as I did reading it.

Here's a recent thread Bourdain started.

David, a good report. Thanks.

Can anyone offer a translation for what a 'shell' roast is please. Cook's Thesaurus

The whole ramen ritual that opens Tampopo is even funnier. I love that movie and was just talking to someone yesterday about watching it again.

507 ribs. Little cows are for tourists.

Ooooooh. Glad of that, riboflavinjoe. But his "So it's some stinky stuff from the back of the fridge, just throw it in. No one will know" schtick gives me the horrors. The way that he just drops knives, mixes product with scrap on the board, and seems to have decided to always ignore what he is doing just scares me.

That's so.

For breakfast I often make very lightly fried eggs, set atop gohan in a bowl, with a sprinkle of togarashi (chile powder) and a splash of shoyu, perhaps some furikake or lemon zest or bonito shavings. Spoon. Neh?

Actually, that sounds great.

And if the skin is not that thick, I often leave it on. The purple part especially.

munchcake, how about his phrase, "I'll let you in on a secret for making PERfect..." (One for Lesley as well.)

That is annoying.

Good. Keep trying, mamster.

Anna had wanted some references to glossaries. Here is one by JFC. Here is a sushi vocabulary initiated by Steve Shaw. Here is one by Kikkoman. This one looks interesting. This one has a glossary in English - Français - Deutsch - Italiano - Español - Nihongo although onlt for the letter A. About.com has a glossary but they are evil about popups.

Yes, it is both important and uphill.

Ed, great. That's exactly how I've been shown to do it. In Ottawa's Chinatown there's a great litle place called Yen Fung Ding that also calls itself "The Dumpling Shoppe." They make and sell frozen dumplings to the various stores and restaurants. While I'll usually make my own dumplings or wonton, I always have several bags of frozen on hand for snacks or quick decisions.