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Everything posted by Jinmyo

  1. Sam, I agree with those points in general. Which is why I think non-pro reports by diners on the web are probably more relevant to consumers looking for what to "watch out for" (both negative and positive) than most reviewers. For example, Frank Bruni's reviews are worth reading just because they're hilariously inane. Others might be worth reading because their prose is sometimes admirable. Usually, it's a matter of calibrating one's own palate relative to the reviewer's to discern any significance. (Which one also has to do with diners' reports.) Something I thought I should have added after that last post was that food writing is so much more useful and interesting when it is informed rather than just a set of judgements. For example, Frankypants' byzantine likes and dislikes are the basis of his "fairest and most honest judgement" and are often bereft of the slightest sign of understanding of what is in fact quite typical of a cuisine or a restaurant's milieu and redolent of sheer Frankiness. I think it is easier to trust in a writer's ability to put aside their own likes and dislikes if they acknowledge whatever their personal associations with a restaurant might be than if they pretend to an objectivty which is unlikely at best. Anywho, I hope people enjoy FG's book and buy lots of copies (though much of it was available in more elaborated form here on eG as various posts for free and without the danger of paper cuts).
  2. This is a theme that has run throughout FG's work for many years and is in fundamental contradiction to the attitude of most reviewers and critics. So it's not a surprise it would appear in this book or that it might be commented on or even objected to. I personally am more interested in the restaurant's point of view about what they are doing than in the "average diner's experience" because I read about restaurants I will never dine in to see if there is something that can inform my own cooking. So FG's perspective on this is suits me.
  3. Stuff in red tub: Gojuchang, Korean miso paste with chile. No oiling, no sticking with stone. Terracotta will stick so you could try rubbing it with a mixture of a neutral oil like grapeseed with a few zots of sesame oil. Crisping rice seperately then adding it is a foul and evil trick but worth doing.One could crisp rice on a silpat and cut intro triangles that one thrusts here and there into the faux bibimbap. Not that I would, I'm just saying. (A few extra on a plate with a nice shrimp paste dip are also nice. [Not that I would, I'm just saying.]) edit: "wirth?" What? "sperately?" Who was typing this? Probably that loose squirrel monkey all hopped up on Shangai bok choy again. Bloody menace, she is. Should be a law. Or just give me a taser and I'll shut her down.
  4. Back to the story: Very well done, amanda. (She's an eG member and did a Q&A here.)
  5. TV helmet, nutrition/antibiotics intravenous, chewing styrofoam packing pellets for that satisfying crunchy "taste", sitting on the toilet.
  6. Really? I hardly post anymore because if you just go to the first few pages of a long thread I've already said the few things I have to say and don't want people to have to endure my same old stuff again.
  7. Putting sweet chile sauce on haggis is a bit of a stroke of genius, Adam. Hopefully it left no rictus or other ill effects. You can walk just fine and all? So, I saw a pie upstream. Better than it looked? Will any pie coming up from downstream in the thread? And Happy Anniversary of being in the UK.
  8. "Blob dumplings". I like that.
  9. I had to petition Google to discover what Green Goddes dressing was: Doesn't sound too bad.
  10. Jinmyo

    Dinner for 40

    Oh, you'll love bibimbap in a dolsot. The bowls are about $30 to $40 each though. I like to have a range of kimchis, some deep-fried nori, some steamed vegetables such as Shanghai bok choy, toasted sesame seeds or gomasio depending upon the salt level of other ingredients, gochujang, and either a few kinds of tofu or a few kinds of fish or meats. And of course, the chicken or duck egg. Or several quail eggs. Bap with stuff is great, it's just that you don't get that aroma, flavour, and texture of rice cooking against the stone while you eat your way down to it.
  11. Jinmyo

    Dinner for 40

    Hm. Soft poached would be more successful than fried. Though I have done easy over eggs with molten yolks wrapped in cling film. Just add them at room temperature and let the heat of rice take care of warming. This is is if one is not actually serving bibimbap but bap with stuff in a bowl instead of a screaming hot stone or iron bowl. I prefer and usually serve the egg raw using dolsot (stone bowl). The rice and stone are so hot that the egg cooks while the bowl is being brought out and placed. The whole point of bibimbap is the crusty rice that forms inside the dolsot. But bap with stuff in an ordinary noodle bowl is also nice.
  12. I find that tempeh works best deep-fried (though pan-fried is okay) and served in a Southeast Asian context of flavours. It can't really substitute for something else as nothing else tastes like it and it tastes just like itself and nothing else. I've steamed it and found it dreadful and so did everyone I served it to. I've poached it and found it dreadful and so did everyone I served it to. But it's not terrible deep-fried. Eh.
  13. I'd need not only a reason but a gun put to my temple. Chocolate is The Devil's ear wax.
  14. hear, hear! ← Indeed. Traditionally there are said to be ten beneficial effects of congee (shuku): 1) healthy colour 2) provides physical strength 3) gives longevity 4) comforts bodymind 5) purifies the tongue 6) helps to detoxify the stomach and bowels 7) helps to prevent colds 8) quenches hunger 9) quenches thirst 10) strengthens excretion and urination. Whatever. In any case, it's a great delivery system for ginger and whatever vegetables or meats one stews in it as it seems to never upset the stomach. And the varities and permutations are endless. And it's incomparably easy to make.
  15. I invariably think of filled dumplings. Blobs of dough (pot biscuits) can be delicious but, like spaetzle, never occur to me as "dumplings". But then the first thing I think of when I hear "dumpling" is "gyoza" ("mandu"). Then shui ma, har gow and so on. Down the list would eventually be pierogies and even ravioli. However, if I have been thinking about dumplings that long I will have gone off to make some or pull some from the freezer and eat them and this is probably why pot biscuits don't enter into it for me. In other words, the term refers to what you know best by that word though other people might mean something else.
  16. Friiiiiiiiiiiiiiied dumplings..........
  17. Ayrshire, Adam? edit: Ack. Read further, saw it was already answered. Anyway then, ta ever so for the blog, Adam. Might there be a pie?
  18. You've got to admit, Frankypants has strong opinions about bathrooms. So there's that going for him.
  19. Hi bourdain. Do you know if the new show will be airing in Canada and if so when?
  20. Jinmyo

    Dinner! 2005

    Hi Jim. What is "robusto" please?
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