Jinmyo

Wilfrid, go back and read my post again. I've been saying this all along, no matter how you misrepresent it.

Everyone is wrong. The "o" is pronounced "m".

Steve, thanks. Tableside service of this nature (and presumably stykle and quality) is almost vanished. The copper pots, the burners, the carving. Sigh.

I do much as polly does except with garlic and onion (!) powder and cayenne in the flour. And huge does of salt once they are draining on the rack.

Oh, I know and like Soave. I'll try Orvieto. Thanks, David.

Re kimchee coleslaw. Yes, it's just thinly sliced green cabbage, salted and drained for few hours mixed with the punchy dregs of a kimchee barrel.

Very hot so everything was chilled except for the gohan. Gohan (Japanese white rice) with sheets of nori to make your own maki; Korean cold shaved cucumber soup (oyinang-guk) with shaved red bell pepper, cubanelles and jalapenos with a chilled shoyu chile broth; kimchee coleslaw; salad of white turnip and green daikon noodles (turned on the Benriner green machine) with cubed age tofu and garlic chives; Siberian ginseng greens with shoyu, wasabi, and clam juice; scallop carpaccio and grilled then chilled shitake.

Is there a wine you would recommend with Korean dishes such as bibimbap or kalbi?

Sorry, oraklet. Saint Mario of Babbo converted me to his EVOO ways.

Ellen, giddyap on that dead horse. More pictures, please.

Ah, David, that must have been it. Thank you.

Ack. Don't get me started on macrobiotics. I did that stuff in the mid 1970s. Sure, some stuff is raw and unprocessed. But mostly it's hours of drudgery to produce brown gack sludgery. Feh.

Steamed sa ho fun (rice noodle rolls) and Korean cabbage with peanut chile sauce; chrysanthemum soup (tong ho or shungiku greens) with a seafood broth and Nova Scotia mussels; yakitofu (grilled tofu); tsukemono of grilled red, yellow, and orange peppers with baby Shanghai bok choy with sansho pepper.

Sorry, Suzanne. Amends: Stovetop meatloaf: (If you can, mix minced veal and pork or even Italian sausage meat or ground liver into the beef.) In a bowl combine minced beef, finely diced shallots and garlic, an egg, bread crumbs (or oat meal) a touch of cognac, salt and pepper. Some pistachio if you have them. Some pimento if you some. At this point you could add sel rouge, wrap, and put iin the refrigerator to cure. Or if not, go several ways: Put into tart trays and steam for about 50 minutes. On a sheet of strong cling film make a big log shape. Or on several sheets, make several sausage shaped logs. Wrap tightly, tie off the ends. Let set in the refrigerator for a few hours. Poach in simmering water for less than an hour. If you have cured it, do above. Pack into small bowls and steam. You could let these rest for about five minutes and unmold and serve with rice or a baguette. Or let it cool entirely and slice as pate. Or fry as patties. Or you could make meatballs! Lots of breadcrumbs, garlic, salt and pepper, a few eggs. Mold smallish. Saute in EVOO then simmer in a basic tomato sauce.

winodj, none of these call for an oven. We're not talking about meatloaf, after all.

Add the coconut milk, especially the fat, slowly. Just a bit at first. As it stiffens, add more. Slowly. That's a lot of lemongrass.

Ha ha. Excellent link, m'lud.

torakris, please don't be. And you're welcome.

torakris, your recipe was why I provided the bibimbap link. To link to a thread, just copy the URL, put then the URL and then close the tag. Or just use the button that says http://.

Bibimbap. Of course, of course.

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awbrig, that's shichimi, a particular kind of togarashi. Except that seems to be a Westernized version. Real shichimi doesn't use parika, basil, or bay. It does have hemp seeds though. Anyway, the stuff is fairly common. Pick some up in Chinatown sometime. As for substitutions, I don't know what recipe you're using and if your intention is to create a replica of a specific dish you've had. But I'd say a bit of cayenne would do.

Robert, I do not think that an excellent, innovative chef would necessarily have "taste" in any other area. edit: An excellent, innovative restaurateur should, though.

It's Japanese chile powder with sesame, seaweed, and cirus peel.