Jinmyo

Rice.

Cape Breton Malpeque oysters on half-shell dressed with roasted chile oil and a few strands of lime zest. Family style: Shaved bonito congee with prawn balls, pork and mushroom balls, scallion ribbons. Char siu (bbq pork). Green-lipped mussels with shoyu. Three kinds of kimchi: bok choy, Chinese chives, winter water pickle (dongchimi).

Opah, which does not school but often hangs out with schools of tuna, is quite similiar to tuna maguro for sashimi.

Gah.

Basically, cows are bigger than sheep. More yield of marketable meat. That's the only reason I can think of that lamb is not more popluar amongst populous nations that have had vast stretches of grazing land. Lamb and goat are more popular and common meats in countries with different conditions in which production has been more about local concerns rather than wide distribution of product and commerce. Any hesitations about "gamy" flavours and so forth are only based upon the consequent meagre exposure of the marketplace (um, the supermarket) and habit. A prime rib of beef is a wonderful thing. But so is braised lamb shoulder. And much nicer actally than braised beef blade.

Bacon.

Rachael Ray is the Ed Sullivan of food? The gateway drug of food? The Ed Sullivan on drugs of food? That is sooooo kewl.

Click

Adzuki beans work well, and are reminiscent of ground meats without being fakes. And make a complete protein together with the wheat of the pasta. Without adequate protein, a meal is pretty much pointless as nutrition. So unless one is serving meat along with the vegetarian pasta or a bean dish with it, best to arrange a complete protein within the dish.

Mimi, snap!

Friday.

Doug made Jacques sad. edit: Oops. Steve quoted it first(ish) as I didn't see his post because I was posting at the same time. Eerie that.

And previous to that? And to that? And to that? And to that? Come on, Dude. Spill.

rhubarbd, as I understand it that has also been Steve Shaw's position for a long time.

I think it's best to steam or poach tempeh before using it in this kind of sausage mixture. Unlike tofu, which is all ready to go as is, raw tempeh can cause some bad "stomach" problems and pan-frying might not do enough to cook it through. Instead of flour, might bread crumbs not do?

Susan, I've just noticed your foodblog today. And look forward to the unfolding of the following days of words and pictures.

Dredge lightly, sear briefly (should be very rare), slice thinly, serve with wild mushroom polenta or risotto, a mound of caramelized onion, a few drops of balsamico tradizionale.

Insane.

Oh yes.

Stuff ripped from leftover prime rib bones with the teeth and hacked away with a knife for breakfast. (Salt pot and Dijon jar on hand.)

Chop finely, add to sauteeing minced white onion and garlic, wilt, add some Retsina and some lamb stock, cover. Serve with braised lamb shanks or shoulder, some fried haloomi with lemon, crusty bread, more (chilled) Retsina to drink.

Excellent. And I actually meant yuzu bit was absent-minded.

You know, this is the first time I've seen this thread. Helena, another fine thing to do with lamb for gyoza is to take braised lamb shank or shoulder, pull it, fold with pureed mint and a wee bit of roasted chile, shape and wrap, with a ponzu or lime and shoyu dipping sauce. I fry these on all sides actually. Gyozilla rules the earth.

Brine then rub. (Actually, today I served brined pork back ribs with a sauce made of gojuchang, sesame oil, shoyu, garlic that worked very well. I usually use a dry rub though.)

OXO salad spinner.