Jinmyo

Nice article. Hyperbole or not, JAZ, these precepts should be branded on the backs of the hands of those who have broken one of them.

Hmmmmmmm. I'm just not convinced about grilling it. Sear it then treat it as a pot au feu.

The following is a write-up by a friend of mine who has given me permission to post it here: An unusual but delicious Japanese soyfood is natto, fermented soybeans. If you have rice-straw lying about your apartment, you could make it the traditional way. If not, you can use a bit of some purchased natto as a starter. Ingredients: two cups dried soybeans water one package commercial natto What to do: 1. Soak two cups of dried soybeans overnight in ten cups of water. 2. Put the soybeans in a stainless steel basket (or colander) and cover it with a piece of cloth slightly larger than the basket. 3. Put the above in a pressure cooker with 3 cups water, and place it on the stove. Turn on the stove. 4. After the pressure cooker starts hissing, turn down the flame so that the hissing is at its minimum level. 5. Cook for 15 minutes (measured from the time that hissing noise started). 6. DO NOT OPEN the pressure cooker yet. Allow the pressure cooker and its contents to cool down. Or at least place the pressure cooker in the sink filled with cold water. (The soy beans are considered to have cooled down as long as its temperature is below 140 degrees F.) 7. Make sure that the kitchen counter and its surrounding area are absolutely clean. Sterilize a tablespoon with boiling water. 8. Wash your hands and arms - long-sleeved shirts not recommended. 9. Have a package of commercial natto ready. 10. Open the lid of the pressure cooker, peel back the cloth cover to one end of the basket, and using the tablespoon, quickly mix in about two spoonfuls of natto starter with the beans. Replace the cloth cover. 11. Close the pressure cooker lid with its air relief hole uncovered. 12. Place the cooker in a picnic ice-chest and place an electric heating pad over it. Replace the ice-chest cover. The natto will be ready in between 24 and 48 hours, depending on the temperature of the heating pad. As an alternate heat source, a 7.5-watt lightbulb may be used. If you don't have a pressure cooker, a regular pot may be used. In this case, the cooking time will need to be increased to about two hours, and the amount of cooking water to about six cups.

The soul of a chef book. Okay. /I wonder who has my copy now...

invento, where did you obtain that figure?

Matthew, if I can't get haricot verts I'll often take Chine long beans and cut them to about the same length on the bias. Just blanch them, they're a but softer than haricot verts. And finding fine green beans is difficult because mass is where the money is.

curdnerd, congratulations on what seems to be lactic paradise. Ellen, great photos. Fat Guy, I'm glad you didn't die laughing but hope that, when you do go out, it's laughing.

And here it is Kristin, with thanks and apologies! Chicken Breast Thread started by Kristin Anna N

Even Bobby Flay? Correct me if I'm wrong, but doesn't Bobby Flay have two restaurants in New York? Would that not make him a chef? If he's not a chef, why not? Two words, iron chef. Disgraceful. Two words: Allez cuisine! Which of course makes no sense, really.

I usually spell it jigae or -jim. As far as I know, it just means stew. Jim are usually steamed or braise. Jigae are boiled. Then there are jeongal which are simmered more slowly. Usually I just say jigae or jim though. Stews are usually cooked quickly, liquid is no more than half of the dish, often some of the ingredients are cooked seperately and then added. Stews are served family-style in a large pot. Doenjang-jigae with tofu and clams is great. Sundubu-jigae with silken tofu (dubu). Kalbi-jim with short ribs and ginko nuts and pine nuts.

Seafood congee. Chicken congee. Beef congee. Pork congee. Seaweed and tofu congee.

The accountant eats here. I use flat leaf in many visible contexts, but never do garnishes that are not integral to the dish. Consequently, I rarely have curly on hand to just get chloropyll. I use spinach for that.

jango, fascinating. Great post.

Errr... I like seared beef fat well balanced with meat or melted into the meat. What kind of quantity for service are we talking about, invento?

Errr....

Spencer, that's generally how it goes.

Nice, thoughtful review, David.

Boys, boys. Here, have some nice mandu (fried dumplings) and kimchi.

Agreed. In fact, most "roasting" pans defeat the process of roasting.

All wonderful. Also Oinaeng-guk (Korean Chilled Cucumber Soup).

In your world, of course you are dear.

Disagree. Perhaps when finely minced or pureed the flavour profiles are the same. But the texture of loose chopped curly parsley is manky. And the stems seem more bitter and drier than flat leaf.

Wow, Karen. That was very informative. Thank you.

mushrooms and rice pork and rice chicken and rice eggs and rice beef and rice

World Sushi Express glossary