Jinmyo

Richard, a quick Google search for "Benriner" will yield many results. I see prices from $37 to $39. But I often see them at Japanese and Korean grocers for around $25 Canadian. Which adjusting to US currency means they're just about free.

Matthew, and that's why a v-slicer is just another useless kitchen gadget. Benriner. About $30. Unless you really must make waffle cuts.

Hm. How about just grilling some slabs of pressed tofu with a satay sauce?

You flavour the rice with the rice. It's rice flavoured.

Heh. Well, beans, I absolutely loathe Bob Blumer and wouldn't mind at all if his toaster van fell into a pool and electrocuted him.

Gah. Bizarre. Those omelets sound dreadful too, but that's probably just me. Mayo and cottage cheese is objectively twisted.

Thai jasmine rice mixed with Korean sticky brown rice. Stew of sliced eryingi and white mushrooms with shaved green cabbage in a shoyu broth. Grilled skewered puffed tofu with satay sauce. Roasted broccoli and Chinese long beans with chile sauce. Very slow roasted then grilled baby back pork ribs with mushroom shoyu and gojuchang sauce. Daikon kimchi. Cabbage kimchi. Chive kimchi.

Hi. 1. Probably some demi-glace? 2. There are infinite versions of cassoulet. Lamb is a nice addition but not needed.

How about chorizo with sauteed kale with mushrooms and poached eggs? And welcome to eGullet.

Mkay.

Do you think that is interesting?

So it's a game show? Egad.

The Pommes Anna almost make up for it. It's a tremendous dish and should be made more often than it is. Did you put the mushrooms in the brie? Or were they... already there? For how long?

No no no. The blessings are never to be found in recipes. St. Jacques' or anyone else's. These are the merely the deluded ramblings of the measurer and the mad mutterings of the accountant. Recipes are the Devil's "Little Black Book" of souls that have been lost. The techniques. It's the techniques. Et la methode, n'est pas?

fifi, the Goya bitter orange seems to be what I'm looking for. Thanks for mentioning it.

There you go then, lad.

We painted the cabinets and drawers white a few months ago. Also removed the nasty faux Colonial knobs that always caught sleeves and hems and aprons. It's not stainless steel like the work island but it's better. A few chips since then. (They take a wicked scrubbing just about daily to remove the ancho dust handprints and spatters of shoyu.) Just spotpaint them out.

No, but they did have big bellies and bent knees on the diapering table.

I can't. No trussing. Spatchcock it flat, make incisions for a big bird. Sometimes I'll make little slits to pass the ankle bones through to hold them in place. A whole chicken looks like a headless human infant anyway. One that's tied up is just awful beyond words.

I find thinking about food (before and after cooking it), prepping and cooking, and in general just percolating about food very satisfying. Eating is great but one can only do so much of it. Three or four dumplings and a bowl of soup or some greens and I'm done in.

Even the feel of the plastic through the knife blade and the sound is terribly, terribly wrong.

You're welcome, fifi. It's an easy and useful little trick. And because it can give one a good sense of confidence can actually improve one's cooking. oraklet, I was down in the depths and there it was. And what I've said just above is why I did it.

What are you going to barbecue?

Meh.

Feh!