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Jinmyo

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Everything posted by Jinmyo

  1. Knife right through my left hand. Ha ha ha ha. Be careful out there, kidz!
  2. Jinmyo

    BORAGE!

    I know what you mean. And it's not something I've often done. But I've found it not a problem as long as there's enough stuff in the sandwich.
  3. Jinmyo

    BORAGE!

    Adam, I like borage in sandwiches! I chiffonade the leaves.
  4. Jinmyo

    Favorite Mushrooms

    sashae, lobster mushrooms are wonderful. I find them fresh infrequently but have a friend bring me bags of dried from BC. I do have to say though that while I find various mushrooms meaty in texture, I have never had one that tastes even remotely like meat.
  5. Jinmyo

    Brining

    The apple cider is a nice idea, kpurvis. Welcome to eGullet.
  6. Ron, you're very welcome.
  7. Oh, then you definitely need to soak it overnight. Same thing happened to me with beans many years ago. Cooking for a long time is not the same thing as soaking and then cooking.
  8. Jinmyo

    BORAGE!

    Actually, it's good for all kinds of things. The greens and flowers are both edible. Nice in salads with seeded cucumber, ham or bacon. and creme fraiche. You can even deep-fry it. Very nice. About as psychoactive as cucumber, ham or bacon, and creme fraiche. edit full disclosure: "greens", not "grens".
  9. Well, I did see a bit of pasta peeking out from the bottom. Great photograph, tommy. Thanks for posting it.
  10. Liza, was this frozen, tinned, dried?
  11. I hope that it went well, tommy. I like to warm the cream before adding it. Sausage is sausage. It's a skin full of whatever. With many sausages it is common to simmer them in water before frying or grilling and to pierce them to let some of the... rank stuff out. So I always cook the sausage meat seperately from the sauce and then add it.
  12. Good post, Howie. More, please.
  13. Check out the Canada board for hot new Fat Guy action. Includes rare nude (hatless) footage. :wow:
  14. Jinmyo

    Dinner! 2002

    Good method. Still don't much care for partridge myself, though. Dry sez I.
  15. Ha! Thanks tommy! There's a nice link there about baccala alla vincentina which gives me a great idea for some baccala I have hanging around. But I'll use creeeaaammmm...
  16. Jinmyo

    Dinner! 2002

    Wilfrid, brining helps but partridge is basically dry and stringy. Best braised gently. Or wrapped in bacon. Or cooked in duck or goose fat. It's not your fault.
  17. Ron, just take some cooked gohan (Japanese short grain rice). If you have a hangiri (wooden rice bowl) or even a wooden salad bowl, put it in there. Spread it out to let the steam out. Fan it, if you'd like. The main thing is to get the steam out. That's why a wooden bowl as well. Mix a bit of su (rice vinegar) with some mirin (sweet rice wine). How much? I don't know, I'm not there and can't taste it. Mix some, get a pinch of rice, dip it lightly, taste it. How's that? When you like it, fold in the vinegar mixture. Let it sit and cool down. Get your pickled mango (get it at a Vietnamese stoore) and umeboshi (pickled "plum", actually a kind of apricot) ready. Slice up the mango into nice little bits, pop the pits out of the umeboshi. Hold a few sheets of nori over a burner and wave them until you smell a toasty fragrance. Crumble them into a mortar and pestle or spice mill. Grind briefly. Put ground nori into a wide bowl. Get a bowl of water and a towel. Wet your hands so the rice won't stick. Some vinegar in the water helps. Get a goodish pinch of rice and put it in the palm of one hand. Put a bit of mango and/or umeboshi in the centre of the rice. Now close rice over that. Smoosh with both hands, roll until it is like a goofy golf ball or a bit bigger. They can be bit size or large enough for about 2 and a half bites. Put that down, repeat. Repeat, repeat. Repeat, repeat, repeat, repeat until all the rice is gone. Rinse your hands and dry them. Pick up a rice ball, roll in the ground nori, put it down. Repeat. Repeat repeat repeat intil done. Salad and rest are even easier. tommy, I'll be right there.
  18. Onigiri (rice balls) stuffed with pickled mango and umeboshi, rolled in crushed nori. A salad of daikon sprouts and micro greens, sesame oil and ponzu dressing, a few hard cooked quail eggs.
  19. Quite agree. I do this but with chevre and fresh oregano, roasted garlic, sometimes sauteed mushrooms or brined olives. Salad sauce.
  20. I was inspired by Mao's great post to do a quick search for Honmura An. Menu, pictures here: clicku.
  21. Jinmyo

    Peppercorns

    Suvir, you're right. But white pepper has a floral component that black pepper doesn't. So Jacques was right as well.
  22. Jinmyo

    Peppercorns

    What I'd like to see is if our dear Suvir can ever hold back from politely replying to every post in a thread so that every thread he begins has 15 to 30 posts, half of them by him, and the last post always his. You can see why the India Board is such a great place.
  23. No big deal, Steve. But a nice descrition of what happens with a brigade and what is required if you want to get all 3-Starry eyed at home and how to actually do something reasonable. All common sense stuff, really. But some folk do slap a cold steak into a cold pan. And others are mincing the herbs while the steak burns. Sure, the article could have said something new. The dishes could have been more interesting. But Bittman said the magic word and said it loud: Butter.
  24. Heh. I've got smoke detectors. But no batteries in them.
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