Jinmyo

Agreed, agreed. Although vinegar is used here for dipping, it quickly sogs the frites. Mayo is also only used for dipping, not spread on as a sauce. However, gravy is usually poured over the poor frites, their low moans and cries of crispness lost under the wet and hot sludge lost long before they come before you silent and drooping under the weight of the atrocity cast upon them. As a dip, fine. I guess. I get it. But I just want fleur de sel for the crunch and the occasional dip of a tip into freshly made mayo. Re chip butties. Rarely (never ever seen or heard of it after more than 50 years) in pita. Usually in white squishy bread with much margarine and "brown sauce" (HP sauce). The horror. The horror.

Think of the children, Rick!

Oops. Um. I usually cook about twenty cups of rice at a time and use a rice cooker. But when doing a small quantity, say of a special rice as a stuffing for something, I'll often use a common pot. The heat comes from the bottom, the pot is sealed by the lid, the heat lifts and cycles about through the water and the rice absorbs the water. Aas was said above, some rice cookers have the heating disk running up the sides. I believe that his has more to do with the "keep warm" feature than anything else. I don't think a disc-bottom matters. Just. Don't. Lift. THE LID! (ahem. cough.)

Gohan (Japanese rice) with fresh gomasio. Steamed bok choy and gai lan (Chinese broccoli) with bonito shavings and shoyu. Roasted daikon, onion, mushrooms, and chunks of lamb shoulder with sesame and chile. Salad of oi sabagi kimchi and plum tomatoes. Salad of won su (Chinese stem lettuce) with sliced aburage (deep-fried tofu strips) and citrus.

A friend of mine just returned from Mongolia a few days ago. She chipped her tooth on a piece of mutton bone. Apparently the meat was almost as tough as the shrapnel of bone fragments that the gristly lumps were strewn with.

Hm. Perhaps its the mayonnaise you use? Frites and mayo are a standard also in Canada and France. Though not the standard. Vinegar is common in Canada. When I have asked for either in the U.S. I was always looked askance. I don't get gravy on frites. It's so counterproductive to put wet stuff on crispy stuff. Well, I "get" it. But it's a crying shame.

How seriously do you want your wines to be taken - funny labels and all?

Sometimes one's dislike of something is bound with an incomprehension as to how anyone could (as witness some people's reactions to head cheese). Then there is complete incomprehension as to something's very structure and existence. For example that jello is a salad.

I believe that "vegetable margarine" is being used to describe pickles, like Branston's which is a kind of chutney.

ps = 0.225b + 0.134c + 0.127s + 0.196f + 0.136p +0.181e

Ha ha ha. The first piece I had as a child had a piece of tooth in it. But I've since had some very good examples of Mittle European head cheese that were quite nice.

That makes sense. I get that.

Ha ha ha ha ha.

I'm delighted though that such successes as your new restaurant and forthcoming book are the reason for your slowing down at eGullet rather than ill-health or anything of that nature. And when you do post, your many fans and devotees will appreciate it all the more.

Oh my, Kristin. Luvly luvly sausages. Still, with your fondness for yuke (Korean raw beef) it does make a kind of sense they would not appeal to you. Re peach cobbler. No, I don't get desserts at all. But I mentioned peach cobbler because, well, it just sounds weird to me. "Cobbler." What is that? I don't get it.

It's a nice website. The sushi articles are online.

fifi, while seafood is of course prominent in Japanse cuisine on the whole "strong fish flavours"are not popular in it. But then you say you don't care for delicate flavours. Have you tried tonkatsu (deep-fried pork cutlet with a tamarind/tomato sauce)? Do you like tempura? Miso soup? Noodles like soba (buckwheat noodles) or somen (wheat) in soups or with a shoyu sauce? Do you like shoyu (soy sauce)? Or, to get really Japanese, corn on pizza? Even I don't get that.

Sauteed chanterelles and baby spinach set in a garlicky chicken broth with scrambled egg. Roasted tatties 'n neeps (and rutabaga and daikon and carrots). Sauteed red Swiss chard with a Dijon sauce. Slices of pot au feu (cross-rib braised yesterday in fresh tomato, celery, onion, carrot, pepper juices and Shiraz) with the sauce. French country bread (Jacques Pepin's recipe, hereafter known as "pain de Pepin) with Normandy cultured butter (to sop up the sauce). Smallish red onions stuffed with Stilton and roasted for "dessert". For 30.

I have had the opportunity to travel and live around much of the world, to eat and cook many different cuisines, to stage in restaurants that made dishes I was interested in learning. I cook and love Japanese, Korean, Southeast Asian, French, Italian, and other cuisines. Even old British staples like pease pudding. I have the opportunity to learn a great deal about these and much more on eGullet. I get natto. I get steak and kidney pie. I get tongue and heart and shanks and bits. And yet I don't get much of American cuisine, especially Southern American. A few things make sense. I get barbecue because it's basically just slow cooking meats. I get fried chicken. It's chicken and it's fried. Pretty obvious. I get gumbo (though I don't much like it). I get grits; it's polenta. Every now and then someone will talk about "sammiches" and I can translate that into "sarnies" and know what they mean. So terminology isn't the issue. I don't get that jello is a salad. In fact, I don't get jello. I don't get miracle whip or peach cobbler or "white gravies" as in chicken-fried steak or cooking ham with soda pop or... And so I wind up asking silly questions, receiving kind (but amused) answers. But I still don't get it. It always seems bizarre and exotic. And think I never really will get it because some foods only make sense if you grow up with them. For example, I like leberkasse, a fairly bland pork meatloaf that is served hot on a roll with mustard, because I had it many times as a child when my family was living in Germany. If that weren't the case I probably would not care for it at all. Are there cuisines that you just don't get? Why do you think that is? Would further exposure change this? Or is it a matter of needing a lifelong exposure?

I'm sorry, but what is jook? Congee.

Hm. Well, it was a statue anyway. Nothing so grand as a wallet. I have some plastic Mao lighters around someplace though.

Oooooohoohoo.

Let me upload an image then.

I'd rather eat last week's ham than today's turkey any day. In fact I'd rather not eat.

Actually, that sounds good. It's green peppers that really creep me out.