Jinmyo

34 C again today. A big storm is coming in by evening follwed by more moderate temperatures.

Right. At what my time stamp shows as 9:32 pm.

finally, I can recognize something WCW, from NJ, no less! Props to Willy C Willy. Word.

That I do not know.

Fear not The Dread Tourne, Nero. You'll tourne it around for the big win.

How about the kitchen staff? Are they that well paid either? Especially with the hemorrhage of funds in NYC? (My vote for a name is still "Tommy's Salmon Ice Cream Cone Stand.")

The way that the tagine folds back the steam and condensation as it hits the cool air at the opening at the top is similar in some ways to pressure cooking. Except that it's not a matter of "pressure" and so one doesn't wind up with the gnarly and manky quality of disassembled proteins of pressure cooking. Instead, there's a concentration of flavours.

Natsu-bate, here. It was 33 C. I set up a nice lunch for myself and a friend. Tabletop grill: sliced pork (brined, then marinated in gojuchang, garlic, tonkatsu), asparagus, shitake, scallions. Zaru-udon. Cold Sapparo. I ate about three hashis of udon, four pieces of pork, a scallion. Couldn't even fish the beer. So tomorrow I'll braise the pork and such in the beer and see how that goes...

Kimchi and pork.

That's wonderful, guajolote. Thank you. Every day, in every way, we must all strive to be more and more like Klink.

Sambal oelek? Not at all the same thing as gojuchang. Not at all. At all. Other than that, a very nice article Mr. mamster.

33 degrees C today. Coleslaw of Napa cabbage with Congo pigeon peas, shaved red onion, and lemon zest with a green tea and mirin dressing. Thai red curry soup with cremini and huang zi mushrooms, cubanelle and red peppers. Cubed grilled salmon and somen noodles in salmon-skin temaki with fresh wasabi. Chilled salad of jasmine rice with diced jackfruit, diced (blanched and smoked) fresh bamboo shoots, diced pickled mango, and aburage (thin fried tofu strips) with pea greens. Sliced plum tomatoes with daikon greens kimchi and wonton crisps.

Whoooa.

The Wusthof santoku is a good value. I find I use it more often than other santoku I have.

I just fire up the flat top (griddle) and put them there. Around 450 F. After twenty minutes I load them. Give them about ten minutes, crack the eggs. No problem. mamster, perhaps you should try the metal "dolsots"? Or a small sukiyaki pot?

mamster, that is a great dolsot site. Very nice, large pictures.

I've had Knob Creek. And Woodford Reserve. Both are okay. But rather than a good single malt? I find that bewildering.

mrs. tommy doesn't like "fruit with [her] food" either. baffling. Cloying. Nasty. If I want "fruitiness", I'll get it from chiles.

"sittin' on the dock of the bay..."

What of Laphroaig? Dalwhinnie? Lagavullin? What is a good bourbon?

Oh. I forgot. It can be nice with bits of finely miced bacon and placed atop a simple salad of watercress with a Dijon vinaigrette. Nice with rack of lamb.

I've mixed it with shaved and blanched white onion, deep-fried, sprinkled with gomasio and fleur de sel to make "onion rings". It can be fun to wrap round fish. But it gets a bit old very fast.

Iced green tea with mint again.

Then there's steaming it and tossing it with a satay sauce and roasted peanuts.

Yes, but unagi is around August. I simply love eel. Fortunately I can get good quality Korean eel that has only been filleted and flash frozen. But I sometimes keep a few tins of eel in sauce to dump out on some rice for a quick meal for myself.