Jinmyo

A few Iranian roasted almonds with crunchy salt and a nicely sour lemon glaze.

BBC article.

No. It's merely "savouriness" or "meatyness".

Gah. Kawaii.

Of course, I love it. In mayonaisse, in mashed potatoes, with shoyu etc etc. Define "unusual"?

I love French wild asparagus. They are to North American asparagus as haricots verts are to green beans. I have had the hreat good fortune of obtaining a flat of them this morning so for lunch: Wild asparagus just warmed in lobster butter (butter I keep from butter-poaching lobster tails) on soft risotto Milanese; smoked chicken meat and morels; sauteed ramps with lardons of double-smoked bacon.

Tempura sea scallops with a sake/wasabi sauce. Japanese rice rolled in crispy chicken skin, tied with blanched scallion strips, on shiso leaves. (Managed to get this out hot and crispy.) Slices (three per bowl) of lobster tail in seaweed foam. Pulled chicken thigh meat, morel, and chipotle wonton on a bit of dashi. Salad of shaved Japanese cucumbers with grilled shrimp, a few truffle shavings, light vinaigrette (lime and grapeseed oil). Tea-smoked whole trout with fresh tortillas and a "salsa" of tomato concasse with mint and shallots. Ochazuke (rice with green tea poured over top) with a quail egg inside. Crunchy deep-fried yuba (soy milk skins) deep-fried with much salt.

Do they say, "Can I super-size that for you"?

How many times do you dine at a restaurant before reviewing?

What she said, except for that one with cold cucumbers in it. It's a summer thing, Jon. Have it with some nice crispy fried mandu (gyoza) and some kalbi.

Carrots? Disgusting as dashi, could be okay for something else. Never boil. A few bubbles at most. For making osuimono or miso shiru I use great quantities of kombu and bonito and heat on low for a few hours. (I have time.) Crystal clear, deeply flavourful and subtle. Then I freeze the kombu for use in a Chinese or Korean style soup.

That should be their new advertising campaign. You're a genius.* *Caveat: I think a cat I know that can pick up a ball with its paw and put it in its mouth is a genius too.

I stand far away and upwind.

Implies nothing. The innuendo was clearly defamatory, but don't you folks have enough on your plate with the world press constantly harping on SARS and mad cow? Called as a witness.

On behalf of the rest of the world I am bringing suit for defamation against Steven Shaw for defaming the rest of the world as "frivolous" and that we are like how the U.S.A. in regards to negligence, products liability, etc. by which he clearly implies "stark raving" but would rather say "bat shit." This cannot stand, Mr. Shaw. Messers Dewie, Cheatem & Howe, barristers, will be in touch with your lawyer shortly. Oh, I forgot. You are your lawyer. See you in court. Bring a wig.

It makes a smacking sound like a hand against an obese belly.

In a desperate measure to recoup some of their losses as their empire tumbles into the trash compactor, McDonald's is suing a critic who didn't like their french fries. For 15.3 million pounds.

Welcome, malachi. Roasted (in duck fat) Yukon gold potatoes with ancho and cumin seasonings. Fresh lime mayo with minced coruander to dip the roasties. Roasted asparagus with a Stilton and port sauce. Cubanelle pepper and onion frittata. Salad of plum tomato spears and shaved fennel with Caveli condimente (like balsamico), shavings of grana.

Oinaeng-guk (cold cucumber soup). I use a vegetable peeler to get nice strips. Tteok-guk (sliced rice cake soup). Mandu-guk (dumpling).

This I think I can answer. The Japanese shorten EVERYTHING! they have a problem with long words. But actually in the case of bibimbap, I think because it is sort of a soft p sound at they end they leave it off instead of over annunciating it. I have noticed this with a lot of loan words in Japanese, they tend leave off the last constanant, they try to make the words as easy to say in Japanese as possible and like I said before the shorter the better! Yes, and follow a consonant with a vowel, such as the ubiqitous "u".

Grilled fish and a raw egg are for breakfast.

Nice article, mamster. I like doing an "omelet" (though I don't think of it as such, really) with ngoc mam, ginger, and coriander; grilled and chopped seafood like scallops and shrimp and whole bay scallops thrown in; folded, wrapped in rice paper, deep-fried for a few seconds. Served wrapped with Boston lettuce and a chile dipping sauce. (Actually gojuchang with ngoc mam and slivered scallions works well.)

Chicken and cheese just strikes me as... strange. Almost eerie.

"Hamburger and Fries" Grilled pork loin chop sandwiches with fresh kaisers, pochu (Chinese chives) kimchi. Oi sabagi kimchi (cucumbers, better than kosher dills). Chickpea flour frites. Taramasalata (preserved cod roe whipped with fresh mayo) to dip the fries into. Salad of watercress and lardons with a Dijon vinaigrette.

Yes, zaru soba.