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Jinmyo

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Everything posted by Jinmyo

  1. Nick, cryovac bags are commonly used for poaching. But what I mean is that grade of plastic.
  2. Bloated, you would definitely need cryovac quality plastic.
  3. Very nice, mamster. To be honest, I had forgotten about it. Re peeling kobacha. I split it with a cleaver, debowel it, then into smaller sections. Then I use either a flexible boning knife or a paring knife. Or I get someone else to do it once they know what I want.
  4. Jinmyo

    Dylan Prime

    I'm always confused by what is meant by the word "stuffed". Was the steak butterflied and stuffed with oysters? Was it atop oysters? Were oysters set atop the steak?
  5. Jinmyo

    Dinner! 2003

    Dai gai choy soup with udon noodles. Shanghai noodles with a shoyu and lemongrass sauce with coriander. Roasted red, green, and cubanelle peppers with hoi sin. Pillow tofu and Chinese "chicken feather" mushrooms roasted in chile sauce. Stir-fried Shanghai bok choy with red fermented tofu.
  6. Room temperature. Warm bread at a restaurant is stale bread. Cool but spreadable butter. Some breads, such as Pepin's French country bread, need to cool and rest for three or four hours to be at their best.
  7. Wah.
  8. Jinmyo

    Panko

    Anna, degustation posted this link to Sanko on Queen St.'s website. I know it's downtown but I've been there (years and years ago) and it's a pretty good place. Fortunately, many items one needs are dried or bottled so it's easy to stock up.
  9. I'd say bonito and kombu. Instant dashi is okay if you're just making a quick bowl of something. But a good dashi is fundamental. Togarashi, ponzu, sesame oil. Japanese bottled sauces are as vile as Western bottled sauces. If one likes the latter, the former would do.
  10. Jinmyo

    Dinner! 2003

    Right. Pleurotus eryngii (Also known as King Oyster, Eryngii, King Trumpet, Pleorote du Panicaut, Argonane, Bouligoule, Champignon de Garrigue, Cardoncello, Cardarello). I don't find them that good. I was hoping for a porcini kind of intensity but they taste more or less like oyster mushrooms but at almost porcini prices.
  11. Jinmyo

    Dinner! 2003

    Torakris, elinki eh? Please describe.
  12. eXtreme eGullet.
  13. Jinmyo

    Dinner! 2003

    Racks of lamb, mint dipping sauce, tahini dipping sauce. Roasties (Yukon Gold in duck fat and butter) with remoulade. Turnip pickles. Braised oyster and white mushrooms with chickpeas and onion, smoked paprika and zataar and metthi on fresh pita chips. Slaw of green and Savoy cabbages with shaved (on mandoline) red and green bell peppers, cubanelle and poblano, slivered scallions with lime vinaigrette. Tomato soup with whole baby beets and creme fraiche. edit: Liza, just noticed your remoulade. Heh.
  14. Steve, that sounds like the magazine I'm looking for. Gastronomica can be interesting but also tedious. I don't read it from cover to cover as I do the Atlantic (except for fiction) and even the New Yorker (except for fiction).
  15. mamster, I didn't so much see it as a contradiction as just mamsterishness.
  16. because peoples' impression that plotz is elitist, condescending, and full of himself really gets to them? i, however, know that their impressions are wrong, as i have a lot of experience in dealing with this particular subject. Steve is a good hugger, I hear.
  17. Jinmyo

    Panko

    My experience is that Japanese serve toast cold. With some fried fish, pickles, and a raw egg.
  18. and Then he rips off a recipe from Biba. What a mamster. This is a good idea and looks to be a good series. Very nice photo, by the way.
  19. Delicious dialectics.
  20. Jinmyo

    Panko

    Anna, I can certainly understand you're not being big on sushi. The quality of the ingredients and the skill of the chef in bringing out the best in the ingredients is paramount. I know that plastic containers of "sushi" are sold in Canadian grocery stores and I have seen it sold in Chinese buffet style restaurants run by folks with names like Des Jardin. I think that if you have the opportunity to try excellent sushi or sashimi (raw fish not mounted or wrapped in rice and nori), you'll be exquisitely surprised. Miso shiru is miso soup. Personally, I think scallions are too harsh for miso soup, unless it's just microscopically sliced green ends. I'm all for delicate miso shiru. (Which has seaweed in the broth, by the way.) Aka or red miso is a bit rough but is nice for a breakfast drink or to smear on eggplant or pork. Shiro (white) miso is great for shiru (soup). Gomasio is tremendous. It'ssesame salt. One takes some white sesame seeds and toasts them in a dry pan. The fragrance is amazing. When they start to pop and brown, put them into a suribachi or mortar and add salt (about 1 part salt to 3 parts sesame seeds). Grind, grind loosely so that the seame oil and salt interacts. This is great on rice, fish, salads, chicken, sliced beef with shoyu... It will keep for a few weeks in a plastic bag in the refridgerator.
  21. Jinmyo

    Panko

    White bread, white rice. Still, gohan (white Japanese rice) is delicious. A bit of gomasio and some sheets of nori. A speck of fish or a bowl of miso shiru and I'm happy.
  22. Ha. I knew Robert's bread would be unparalleled.
  23. Jinmyo

    Panko

    Bread is now. But traditionally, no. The American occupation saw milk and bread become part of popular cuisine.
  24. Jinmyo

    Panko

    Anna, the bread crumbs one buys are usually from pulverized bread. Panko is made by having machines make dough, fling it in a spray against a heated metal wall, and then scrape it off. So one winds up with large flakes of very light crumbs.
  25. I remember reading Mario on this concept months ago. He said that he wasn't trying to duplicate anything. He was going to use the "music card" Sardinian flatbreads as a basis for a new kind of pizza.
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