torakris

me? I would do all 4 of Jamie Oliver's books!

Sunday dinner, had a large BBQ at my in-laws for lunch, so a simple dinner: linguine with tuna (canned), lemon, parsley, and red onions --the sauce was uncooked and tossed with the hot pasta and a nice peppery EVOO dessert: honey vanilla gelato --homemade with the recipe from Babbo

Anna N, how could I have forgotten my long chopsticks, I do everything with them. The ones (have 4 pairs next to my stove!) I use are the long cooking ones over a foot long. I can do with them everything I would do with tongs , spatulas, spoons, whisks, etc. they are used for deep frying, sauteeing, stir frying, even outside on the grill. another favorite is the bamboo skewer, the ones traditionaly used fro yakitori, about 4 inches long. I use them to test baked goods to see if they are cooked, as well as closing a chicken.

My tube of double concentrate tomato paste, suggests combining the paste with a little mayo for a good seafood topping. Need to give it a try.

What are your most commonly used kitchen gadgets? Any that have been sitting the drawers for years with out being touched? I couldn't live with out my microplane and finally trashed my melon baller (who needs perfectly round fruit salads anyway! )

made a negi-toro don last night. wonderful! negitoro= minced raw tuna mixed with Japanese leeks (negi) and soy. You have to eat this one really fast because the hot rice starts to cook the tuna on the bottom.

If you aren't happy with the yuke you have eaten keep looking, when you find it you will know! I have eaten it in about 20 plus restaurants and by far the best one is served at a higher end yakiniku (Korean BBQ) near my house. It should never be very cold or frozen when served, and the best is definitely made with wagyu (Japanese beef). If you are ever in the Yokohama area just let me know.............................

What to drink with yuke? Me? probably water, since I don't drink (except for my sangria, which gives me a nice buzz without making me vomit! )

not only convenience stores, but they have it for the home consumer as well: nori in little plastic packages to wrap around your own onigiri http://www.nagainori.co.jp/shouhin/onigiri...newrapnori.html

It can be had in the form of yuke bibimbap, or yuke ishiyaki (sorry, the Japanese word for the heated stone bowls?) bibimbap. While these are good, the meat gets prettty much cooked and you lose the flavor that is yuke. Look for the real stuff usually served as an appetizer.

dengaku (grilled egglants smeared with miso).......................yum! This same miso is also great on konnyaku, also grilled! ---Sorry, Jin

Yes, I've done that. With mirin to help mix the avacado and miso together, then ponzu and wasabi to taste. I've done things like serve it on tuiles with a bit of tuna tartare. This sounds incredible! I have never had anything like it. shiro-miso?

NOOOOOOOOO!!!!! chocolate covered cherries come second only to yuke in my book!

Yuke = Korean seasoned raw beef My favorite food in the world! spelled about a hundred different ways yuhkwe yukoe etc etc This is yuke: http://www.clickasia.co.kr/about/yukoe.htm

Yuke is the only food I regularly dream about! Here is how it is served at one of my favorite restaurants: raw beef is cut into thin slivers then mixed with a little soy and sesame oil and some sesame seeds, it is then plated and garnished with a shiso leaf, finely slivered garlic and ginger, a couple thin slices of nashi (Asian pear) and topped with an egg yolk. You mix everything thing together and savor slowly!

Horse prices: http://www.purefood.org/madcow/horse42501.cfm as to where to buy it in the US? I have no idea

Suzanne, canned corn is okay, according to the things that should be banned thread! It is fine to use kikkoman's sauce on my birthday, but on Jinny's birthday it had better be homemade!

Here is a picture of basashi (raw horse meat) served in Japan: http://www3.tky.3web.ne.jp/~edjacob/food.html

Thank you! I actually have no idea what part of the horse I have actually eaten, unlike other meats that specify the cut the labels just read horse meat.

The Japanese really lead the way in innovative packaging: almost all condiments are in soft sqeeze bottle that can be stored upside down all cans have pull tabs, no can openers are ever needed (tuna, canned tomatoes, beans, canned fishes, etc) silica gel packs in everything! ziploc type closures on items that are difficult to use all at once unbelievably easy to open bags of snacks ,etc, no struggling and no scissors

my last meal is simple: yuke a Korean style raw beef dish nothing else just about 5 servings of yuke!

Keep a list of take out places near the phone! Sorry, couldn't resist!

Thank you!

the konnyaku thread! http://forums.egullet.org/index.php?act=ST...T&f=19&t=17712&

I bougth goose fat in a jar just a little while ago.