Jinmyo

Nice smoked chicken. Smoked is the only way that I really like chicken breasts. And I love the somewhat leathery skin. Great for wrapping rice and such.

That's simply an amazing report, jeffj. Great photographs. The action shots really punch up your presentation.

Exactly. Through wrapping in cheese-cloth or, for large bunches of herbs, between two pieces of leek wrapped with twine work just as well and i the latter case, better. Kitchen gadgets are the Devil's Marital Aids. Garlic press? That's the heel of your hand if yer of right mind. Putting down yer chef's knife to get some gadget out of the drawer, fumble with it, do the deed poorly because yer using some fancy-schmansy irrelevant bit of stuff to do it with costs more time than to just do it. Which gap then opens the hole in yer soul that allows microwaving pre-digested roasts and meat-loafs for ten minutes* make sense. Just raise yer knives and wave off the aggressors called "convenience". __________ *New. From Maple Leaf. Ten dollars for a roast the size of yer palm which should be rightly smacking yerself in the forehead.

Yup.

Bone it out; remove leg, thigh, wing, breast meat, and skin. Throw out. In fact put in bag, drive on bridge, roll down window, toss into river, speed up for getaway. Buy something edible instead. Like a six rib prime roast. Or leg of lamb. Or just do chicken thighs. Etc etc etc. Just a thought. All the best with it though.

Steak.

Slow roasted tomato slices, topped with daikon sprouts, soft poached quail egg. Then served all together: Celery root slaw. Slices of black and blue strip steak with fleur de sel and a chipotle dipping sauce. Smashed potatoes with kale. Then cheese course (Stilton, raw milk camebert, Oka, 10 year old cheddar, quenelles of chevre with thyme).

Even the "KD" acronym is beyond me.

ooooooh, controversial. In MY house, grilled cheese sandwiches are ALWAYS cut into four squares. That way, you avoid the barely-filled - and therefore boring - bit at the pointy corner. Ah, the error here is in not making sure that the cheese is thick enough at all edges to pour out the side and brown against the crust. Studies show that when there are several pools of dripped cheese that can be folded back onto the sandwich during the bisection (or quartering, as the case may be) the boredom quotient is not merely eliminated but terminated.

Yes, it is. "President's Choice" is the in-house label of the Loblaws grocery chain. Widely distributed in the U.S. as well.

Edamame? That's great.

Here's one: Table top grills: 1) Catfish pieces marinated in shoyu, wasabi, citrus. 2) Chicken hearts in Malaysian laksa curry. 3) Wedges of paratha (layered roti). 4) Leek ribbons. Panchan: Cabbage kimchi, daikon kimchi, oi sabagi kimchi. Gohan with gomasio, miso shiru with chile oil. (for twenty-two)

Well, it's boring but a much more balanced diet than some kids follow. Basically balanced nutrition.

Steven Shaw (aka Fat Guy) posted a thread om Korobata a while back. Here it is. Panko are very large flakes so get a large grind.

zilla, that does sound good. In terms of cheddar I like to use a Balderson 10 year old white (of course). This might or might not involve jalapenos or mushrooms. It certainly involves having enough cheddar at the edges to run and brown. Then sometimes I might serve with a quick zest of lemon and a sparkling tart cider. megaira, do you think you might like that in terms of tang/buttery interactions?

I'm not sure when grilled cheese has ever been considered a gourmet item. It was my understanding that it has always been a comfort food to most, not "some" and were it not, I'm sure one could just as easily criticize the choice of plain white bread, american cheese or velveeta or *gasp* the use of butter flavored spray in the pan as "grotesque." ... Actually, I was making an oft repeated disparagement of ketchup. Which (while I actually do despise it) was made as part of a kind of running joke which has been going on since October 2001. There is another involving skinless boneless chicken breasts. And another is turkey. The joke is just that I overstate myself and make inflexible and intolerant comments whereas of course it doesn't matter at all. I meant no slight to you, your post, or your food preferences. I was in fact responding to someone responding to someone else who might have been responding to you. As for grilled cheese, as posted earlier, there are thousands of variations of the perfect grilled cheese sandwich. I am unsure what you mean by "tang" in regards to ketchup as I find only a sugary burn in it myself (which is why I dislike it) and so cannot readily come up with a suggestion that would please you. Again, my apologies for any offence. None was intended.

Green tea is the traditional beverage.

Soba, one and a half bites.

Yes. Definitely. (I love fennel.)

I picked up one about four months ago. No. It hadn't improved.

I see. Well, anyway...

Is "sammich" a Southern U.S. thing then?

Um. I don't believe I've heard this one, dear. And can't quite make sense of it. Is it a conflation of "sp" and "ps" that is common somewhere? As for my sig lines, I change them like frocks so can't remember now to which you refer.

It might possibly be for Americans just as we of Brit descent find "sarnie" to be. But still, it just had to be said that it's not much fun for the rest of us.

I've had smoked turkey from artisinal butcher shops. Horrid. But if you say so, I will believe that edibility is conceivable.