Jinmyo

No guns, Ed, but the oil is reddish.

Ed, the chile oil has usually been visible on the surface of the soups I've had. Anyone else in Canada?

The math, Steve? Remove people from the equation when we are speaking of human contexts of meaning? Ye got me there, O P. I dinna know how. As for exercise... Well, I know how...

Very nice, Helena. Looks like a poblano. Not that hot, but delicious. What kind of mushrooms and bacon? I'd really like this with a mound of pulled pork shoulder. But I'll take what I can get from looking at your lovely picture.

No, I am saying that describing a functional and dynamic hierarchy as "linear" flattens and removes any implication of context. "Linear" would be a better description of a flattening of values so that all is equally valid. Just another on the line. "Multidimensional" does not imply equalization or flattening and does give a sense of different contextual configurations. So 'tis na' what ye say but how ye says it I objects to, squire.

loufood, yes please do post those. Perhaps best as a seperate thread for reference, linked from here.

Steve, I (subjectively) dislike your current linear/multidimensional trope. Linear (to me) means one after the other, while multidimensional means activity all around. Which is what is actually always happening. Linearity can well = one damn thing after another. This might be cumulative but does not at all imply development. Multidimensional does not = chaotic. It can be and is hierarchical, even if by autopoesis. And certainly so if we are discussing measurements derived from personal and general evaluations. Please. I ask you to kindly desist and reframe.

Kristin, basically I only like thin white cheese pizzas, perhaps with anchovies. Occasionally wild mushrooms or Sicilian black olives. kobykoby (can I just call you koby?), I've never tried kusaya or funazushi.

Eddie, I didn't know hot&sour "properly prepared" doesn't contain chile or chile oil. I'm sure almost every version I've ever had did. I'll often make a plain congee with massive amounts of white pepper so know the flavour well. For hot&sour I'm afraid I'm going to have to be improper because I want that extra blast.

Sweetened beanpaste. Konyaku (slimy yam gel). Any Japanese sweets or pastries. Corn on pizza.

I chime in: no foil. Bad idea. Did Jacques really do that?

Akiko, I think that would work. Fish and Chips: Crab cakes (frozen crab meat, edamame, red bell pepper, guajillo chile bits). Lime and wasabi fresh mayonaisse. Large grilled scallops wrapped in red leaf lettuce with a bit of horseradish. Scottish haddock in panko, deep-fried. Lemon and tomato "relish". Chickpea (gram flour) frites, thick cut potato frites. Plain fresh mayonaisse.

I think Steve is correct. At least that's what the many PMs I've received tell me I think. Context is everything. A pizza can be 10. A raw oyster can be a 10. A tuna salad sandwich can be a 10. It depends upon the context of the dining experience, as well as the quality of the ingredients and skill of preperation.

Sara, welcome to eGullet. I'd say a traditional carbonara. But a half pound isn't very much. So I'd make bacon and crostini and a chunky rustic tomato sauce. Put a bit of guanciale on the crostini. Dip in the sauce. Eat. Repeat. Buy some more, then do carbonara.

I love liver. Calf's liver, beef liver, chicken liver, pork liver, rabbit liver. Whatever. Seared, rare.

There is little point to drinking macha outside of chanoyu. It is bitter and soapy. However, small quantities can be useful in sauces and soups.

Agedashi tofu. I make mine with smallish cubes of fresh fresh fresh silken tofu, rolled in potato or corn starch three or four times. This forms a crunchy crust, inside which is creamy tofu. I serve the dashi on the side as a soup/dipping sauce, with much shoyu and ginger. A garnish/salad of grated daikon and slivered scallions. I love this so much that more often than not I sob with gratitude and joy after eating only two or three cubes. I just can't tell you.

Japanese cuisine has aestheticized scarcity.

Chaw-dofu.

Wonton soup (scallop and chive wontons in a seafood broth) with slivered scallions. Chive pancakes. Shrimp and pork shu mai. Silken tofu with ong choy (Chinese water "spinach") with red fermented tofu. Stinky cabbage pickles, daikon kimchee, cabbage kimchee, pickled mango. Chinese rice with toasted nori sheets.

That's the thing. I enjoy slurping udon soups. I love Shanghai noodles, sa ho rice noodles, somen... And eat them more frequently than I do soba. But soba, in paticular zaru-soba, seems to haunt one after tasting it.

Nice way to go out, Nick. I'll have some of each. How was the Kobe ribeye? So what will you do with your time off?

F&W had a brief piece by FG. But is still vile. Gourmet hasn't and so is, if not more vile, is not less. Art of Eating, Culinary Arts, Gastronomica are all worthwhile. But really, if one is using eGullet daily as prescribed by trained professionals, who needs magazines?

I use a Benriner green machine to turn daikon into noodles. I'll use both white and green daikon, toss with a ngoc mam, galangal, and lemongrass dressing with fresh coriander and grilled shrimp. I cube it and sear and glaze it with chile sauce for a topping for ruice. I cut it into sections about an inch thick, roast it, smear with a miso sauce. etc.

'S'great. Good stock (mixed chicken, pork, seafood). Some rice vinegar, some mirin (or sugar), Chinese cooking wine, salt, white pepper, sliced shitake, cloud fungus, bamboo shoots cut into strips, fresh water chestnuts, odd bits of pork or other meats, thicken with corn starch slurry; add silken tofu, some beaten egg and chile oil at the end. Scallion pancakes. I like one that makes me break into a sweat.