tommy

no, NSM, that orange stuff is actully pretty damned good!!

no jin, you see, there's no transference of the flavors btwn the compartments. i can't believe that i remembered the name. the turbo cooker.

i happen to have an egg in the fridge and i will dump it in when i actually prepare this dish this evening. cool.

you've never *touched* a chili before? oh my. how? i'd throw some small thai chilis (sliced up) in towards the end. these can be bought fresh at some asian markets, and pickled in vinegar in a jar as well (lasts for years in the jar).

i don't think it's been mentioned: there is this stovetop multi-level steamer type thing. the woman had shrimp and salmon on the bottom, and brownies on the top. all cooking at once. brilliant.

good. i was hoping they were what you thought they were. the egg sounds interesting. i know egg plays an interesting roll in korean and japanese cooking, but have yet to use it.

this is the stuff:

mine need no soaking, jinmyo. in fact, they're relatively soft right out of the bag. and, in the time since i started this thread, i've come up with a perfectly good way of making these, and once that approximates the wonderful flavor found at China 46... oil, garlic, chicken stock, a bit a sugar, a bit of sesame oil, a bit of soy, garnished with green onion (although garlic shoots might be interesting). this took about 5 minutes start to finish. i'm quite pleased with the results.

i just picked up some sliced rice cake. these are basically pasta-like slices, about 1/2 to 1 inch in diameter (oblong), made of rice. they are slightly chewy and quite satisfying. i've never seen these other than at a shanghai place in NJ (china 46), where they are served with shrimp in what is a brothy, garlicy "sauce" (the sauce tastes as though it has butter, as it's so rich, but i'm assured by the restaurant that it doesn't). it seems to me that they really take on the flavor of whatever it is that they might be cooked in, he said, ending a sentence in a preposition. i'm wondering what i can do with these things. any ideas?

that's why i don't do pork roasts i'd imagine. i generally marinate pork these days in something salty and sweet, and not necessarily herbal.

i think you're on to something. i rarely us rosemary these days. probably because i overused it so much. it's pretty darned strong as you know.

i second pork tenderloin. although, specifically pork tenderloin with rosemary and garlic. i overdosed on this a few years back and haven't been able to return.

it really doesn't, and i'm sorry you think that. but i'm glad you're enjoying it! keep cooking, and keep posting.

that's "mullet beater" to you, sir.

it might be a good idea for everyone to recognize that pretty much only *2* restaurants in NJ "request" a jacket, much less "require" a jacket. "requiring" a jacket is so old-school, that even those temples of old-school sophistication in NYC have given up the practice. i can't imagine that in NJ, for example, Stage House Inn or Cafe Panache (the more serious of the "fancy" joints) or, at the other end of the gastronomic spectrum, The Highlawn Pavilion and its ilk have a closet of jackets in case i show up without one. (it is important to note that i've never been to THP or its ilke, so i can't verify my assumptions) in summary, "required" is a very strong word.

nick, i'm just beside myself. i didn't even have to read those reviews to know that i'm outraged... oh, wait, the doorbell rang...

hehe. i don't have to tell rosie that i don't like this place. but, i will say that i've never worn a jacket there and i've never felt out of place. if they actually go as far as to request a jacket (over the phone presumably) then that's another reason that i'll never go there. la tour is way waay too full of itself, and for no good reason in my estimation. for those wondering, i wouldn't bother with a jacket when going to La Tour.

fair enough.

in a poncey sense i suppose.

hollywood. cut me some slack, i'm an ignorant american. i'm not implying vong is stagnant (although i could probably make that argument if so inclined). i suppose when i say "time stands still" i'm suggesting that the room can be "transporting." and no, it doesn't bring you anywhere. stop these questions!!!

ah. thanks nick.

exotic. palatial. romantic. time stands still. i dunno. just an impression. i really didn't give it much thought.

indeed. and for a primer course: i'm the "ruggedly handsome" guy with the peppermill and wine glass. wilfrid is the "mild-looking" poncey man who knocked the wine glass over. jason is the geek who was interested in the commodore 64. etc.

i also buy veggies from places other than farms. my bad. i'll check out the butcher for a slab of bacon. i've actually never considered that.