Jinmyo

Even searing very good tuna is...

Bux, that's just it. There are some excellent-oil packed tunas. Now, I'll tend to use frozen ahi even to make tuna salad. But doing this to two inch thick tuna steaks seems...

tommy's in. You just get to pretend he's someone else. Jacques Pepin, Eleanor Roosevelt, whomever.

Hm.

indiagirl, after your parents are gone comes the worry about how your kids will take your own death. It all just goes on and on.

Kristin, that goes beyond being just disgusting into being so hilarious I might even bite into a slice.

Helena, no. Suribachi are for making gomasio, various pastes and sauces. One uses the ridges in conjunction with the wooden pestle. It won't puree garlic like banging away at the stuff with a granite or metal mortar and pestle would.

That looks pretty good. I have a bunch of suribachi of various sizes, a Mexican lavastone, a Thai 8 cup. I have no idea where they came from now.

Whew.

Anna, that's very kind. Thank you.

tajanna, please don't feel that you cannot criticize Susur's (or Susur) out of hand. I'll be interested in anything you might post after another visit. As well as anything anyone else's posts. Does anyone else feel there was too much food?

I do these as nihaizu with vinegar, shoyu, dashi, ground sesame, and with either miso or tofu (though I will do miso on tofu). You can also do sambaizu by adding sugar or mirin. Asparagus, ramps, mushrooms. Rarely fish. edit: Oh, yes. Garlic chives and Chinese long beans.

Agreed. Hear, hear.

G'day, mate. porkpa, it all makes sense to me as the alternative seems to be hotel room service and the horror on a tray that calls forth and the nightmares that will follow.

I like timballo di maccheroni.

David, Lundberg Farms in the U.S. makes an extraordinary organic short grain brown. Just wonderful. Sometimes I'll mix it with a Korean short grain sticky rice.

What was it that disappointed? The sequence of dishes? More dishes bad than good? The service? Everything? A few things? When did you go? First or second service? On what evening? Not to grill you (or sear you and bung you in the oven, either) but specifics of your own experience would be helpful.

One of the things that I like about nimono is that one often serves them at room temperature. With one or more nimono dishes, it's very easy to do multicourse menus.

I make slaws from different kinds of cabbage, alone or mixed, usually with shaved onion. I make slaws from rutabaga (Swede) and celery root. I make slaws with shaved peppers and chiles, with or without cabbage, rutabaga, or celery root. I use a mayonaisse and lime dressing. I also use a ngoc mam, siraccha, and lime dressing. I also use a mayonaiise, Dijon, and champagne vinegar dressing. I also use a...

Kristin, the differences between the Japanese and Korean versions id similiar ingredients is very interesting. I agree about the shiso kimchee and gohan. Hard to have room for anything else, it's so good. The garlic stems are tender, very herbaceous, crunchy. Very nice with grilled saba (mackerel).

Har har har. I've just gotten some garlic stem kimchee and some shiso leaf kimchee. Bwhahahaha. /cough I love kimchee.

Agedashi tofu. Tempura mushrooms. Actually, mushrooms just deep-fried without any coating, then splashed with shoyu/wasabi/mirin. Tempura shrimp and the head and legs deep-fried on the side.

So the '75 Petrus makes a better candle-holder. I'll jot that down for future reference. Just in case. Thanks.

What about if the waiter has squeaky shoes, frayed cuffs, and leers? Would this cancel out anything in diner one's tasting of the snipe that was brought to it by the server's comment? Would it then be equivalent to diner two's if the waiter did not have squeaky shoes or frayed cuffs or a leer?

I'm just reading it now. I'll post a few comments when I finish it.