Jinmyo

Ack! The word is "Gah!"

Brian, just letting you know that although there is little posting on this thread that does not mean that there is little interest. We are all just waiting.

Just bringing this thread up from the depths.

Gah.

"Maggi" is pronounced as "Spam".

Arg! The other flavour notes, the depth, the subtlety, indeed the very taste if you will is the whole and entire point. Arg! Rar! Kfl! Urghh. URghh. URGGGHHH!!! /cough cough

Condiments are to be used only by trained professionals.

Kikkoman is made from soybeans, wheat and salt. It's good stuff, well made. Not artisinal, but it doesn't need to be. Shoyu is very simple to make and just requires time. Maggi is a chemical brew. China Lilly or stuff like that is so nasty it contains "caramel colouring." Perhaps Maggi is as nasty as that. The distance between balsamico tradionizale and balsamic vinegar is not the same as that between shoyu and Maggi. The former are two very different but related things. The latter is more like the difference between a simple, elegant, and profoundly flavourful ingredient and a cheap and nasty delivery system for MSG. (I love MSG.) But if you like or even love Maggi, that's just great. You're a lovely person and if you love Maggi then it is loveable too because you love it. But that doesn't mean it's edible to me, just as you aren't. How's that?

Sorry, dear, but no it is not. Shoyu (soy sauce) is made from fermented soybeans, wheat and salt. ' There are some bad kinds of artificially manufactured soy sauces based on hydrolyzed soy protein. Maggi might be like those. But then it's The Devil's Head Oil. There's a thread on shoyu here you might find interesting.

Wow.

Wonderful. It's old school but when it comes to learning, there's no better place to go than old school.

St. Jacques' autohagiography "The Apprentice" is quite nice. But you should get Complete Techniques to receive the benediction and grace that flows from the thousands of photographs of his hands.

Ssssshhh. A bad thing happened. Steve's getting some new ones.

Gah. The Devil's Head Oil. Squeegeed off his comb.

Maggi is The Devil's Head Oil.

They like vegemite in Oz. Poms like their marmite. Americans like Fluff marshmallow spread. Or so the cliches go.

Oh no. Don't do that. I didn't mean a bad thing.

Ghastly.

Whole lot of freezer action over at Suzanne's place.

Without question. Korean as well. And Thai. But classical Japanese cuisine is at least on a par with French as far as subtlety and nuance go as well as bold and full flavours. The French have never really understood fish. The Japanese have never really understood dairy and meat. Knowledge of both cuisines can deepen everything else one does.

Eat something, Suzanne.

Tempura.

Hm. What immediately springs to mind: Roast, peel, puree seperately with some chicken stock, season. Serve as a three coloured cool soup. Saute the greens with shallots and serve with pork crackling or lardons. Crostini with sheep's cheese.

Yes, that's Tony. He was at El Bulli a little while ago for A Cook's Tour II.

What cut of beef is that, Kristin?