Jinmyo

Well, actually, I like to make a foam of dashi to put under mussels. Looks and tastes great.

More.

Oh my. Linkage, Rochelle?

Yes, yes, yes! I can chomp my way through an entire bag in no time flat . . . They're great. I sometimes mix them into cooked gohan. ????? Yes. Not something I'd serve but something I sometimes eat. Great for the bit of crispy rice left in the rice cookers (I usually use three 20 cup cookers). Sometimes I'll fry the crusts and salt them. Sometimes I'll just mix it with tea. But a small bowl of crispy rice and rice and wasabi peas makes a nice nosh.

Guess I'm somewhat of a masochist, then. Dessert?? Hurt me!!!!! Takes up room you would have for steak. Or seared scallops. Or grilled lamb chops. Or haricot vert with much butter, a bit of lemon, and a sprinkling of salmon roe. Or Or Or You know. Food.

That's true.

Mark can do anything.

Yes, yes, yes! I can chomp my way through an entire bag in no time flat . . . They're great. I sometimes mix them into cooked gohan.

Nero, what about noodle soups? Some gojuchang and water, ginger, a scallion, some ramen. A few peanuts to complete the protein...

I can't think of one I don't like. Shu mai are pretty great though.

Radish sandwiches are sublime.

No, Jimmyo, it's the other way around!! Just blend it and make a Slushy drink. "You know. For the kids."

How about tuna in Lemon Diet Coke?

No. Occasionally shaved ice granitas made from sake and wasabi and such. Seedless peeled green grapes frozen in white wine. Things like that. Not a chance. Heirloom? I don't know. I get them tinned from an Italian deli. I forget to mention that the asparagus butter sauce also contained toasted slivered almonds.

This stuff is probably in one of the foil cat food bags that you tear the top off.

Mark, Korean grocers often have tinned tuna with chiles and gojuchang and all manner of spicy garlicky goodness.

Unfortunately, slkinsey, no. But I'm glad you're enjoying your dolsot.

Xanthippe, dessert is used to close a meal because sugar dulls and flattens the palate. I could never do that to anyone. It's cruel. Demitasse of morel soup. Ziti with an asparagus and garlic butter sauce. Braised dish of red onion, fava beans, white kidney beans, Romano beans with rustic plum tomato sauce and topped with slices of halumi cheese. Coleslaw of green cabbage and celery root with shaved poblano chiles. Grilled whole salmon, pulled and served on very thin crostini with chopped grilled lemon and fleur de sel.

Naturally.

Well, Lori Longbotham. You've got to respect that then. edit: I've just googled "Lori Longbotham". It's a real person. Some kind of lemon buff apparently.

Wha? I was wondering that too.

Pork crackling on a three inch soft pita topped with mustard. Oi sabagizpacho (gaspacho with oi sabagi [stuffed cucumber] kimchi, vodka, scallions). Stir-fried sugar snap peas and ramps (wild garlic) with fesh lemon spritz. Grilled sardines stuffed with sorrel, topped with lemon zest, wrapped in Boston lettuce. Bundle (on a Chinese spoon) of soba (buckwheat noodles) with gomasio and shoyu. Large wontons stuffed with crabmeat and a whole quail egg with an aka miso sauce. Deep-fried yuba knots with fleur de sel. For 34.

Turn off your mind, relax and eat kimchi, It is not dying, it is not dying Lay down all thoughts, surrender to kimchi, It is shining, it is shining. Yet you may see the meaning of kimchi It is being, it is being Love is all and love is kimchi It is knowing, it is knowing And ignorance and hate may mourn the dead It is kimchi, it is kimchi But listen to the kimchi of your dreams It is not leaving, it is not leaving So play the game "Existence" to the end Of the kimchi, of the kimchi Of the kimchi, of the kimchi Of the kimchi, of the kimchi Of the kimchi...

No craving. Steak.

Kimchi bap (kimchi and rice rolled in nori).