Dakki

Sorry if this has been covered in another thread, I did a quick search and nothing relevant came up. Amazon link is here. Yeah so some of my favorite meals in Japan were in pubs so I thought I'd find a cookbook covering this stuff. I'm a little wary of foreign food cookbooks written by a non-native but this one seems to have good reviews. Has anyone read this? Is it formula-based or technique-based? Is it any good?

Try asking Bernard Levine at bladeforums.

Sorry man offal should be consumed in mass quantities. And here's my pic. Tacos de molleja (sweetbread).

Gallery is here. I was amused by these. Anyone got any more?

I'm just waiting for them to show WWE Pro Wrestling like the SciFi Channel does.

TIME: In Medium Raw, Bourdain Is the Last Honest Man by Josh Ozersky, James Beard Award—winning food writer.

I was still a little concerned about this, so, I scrubbed everything off and re seasoned my wok with the Tane Chen's oven method. I was very happy about the result because the finished wok looked very different than before. After re-seasoning I deep-fried in the wok for 2-3 times but after washing, when drying the paper still comes a little grayish. Is this normal? Yes. You're going to get tiny loose bits of seasoning, old oil, etc. until the seasoning gets to the patent leather stage, which can take a good while depending on how intensively you use the pan. If it's just a bit of gray I wouldn't worry about it, if there's a lot (as in, noticeable in the pan) try scrubbing it out with salt or a brush as I posted above.

So, yeah, fried squid. Natural mid-afternoon sunlight from a window on the left side, AUTO setting. Messed with the photo a bit on FastStone, it was blue and a bit dark before. I'm not completely happy with the way the limes came out (better to put them on the side where the light was?)

Not sure what temps the seasoning starts burning at but it's higher than my oven goes. I have damaged the seasoning on a skillet on occasion but only by doing something utterly boneheaded, like putting it on a burner on the highest flame and getting distracted by the phone (or eGullet ). You can ignore the bit about not heating an empty vessel. It just does not apply here. Heat your pan dry, put in a bit of oil, wait for the oil to heat up and put in the meat.

Isn't head cheese made with the head though? The end result should be similar, anyway.

This calls for an experiment. Anyone want to stick a thermometer in their (safely unplugged) hotrod blender before and after blending a few things up?

Do what I do and store it until your freezer is overflowing, then throw it out along with the chicken backs for stock, veg parings for soup, etc.

We get them pickled or raw here. Pickled are eaten as-is for a drinkin' snack, raw ones I put into stock or soups (such as bean soup) to add gelatin. I haven't tried pickling them myself. EDIT: Yes I like them. I'd try to find them at "ethnic" markets in USA.

Flavor and moisture. I brown the chicken first (otherwise it just stays that nasty pale boiled color) and use a small chicken and a can of Tecate because that's what's available. I hate Tecate and someone else always has to drink the rest of the six-pack. Fortunately finding someone to do so is not a problem in this household.

I put a strong bulb over the stove. Maybe too strong? I also turned off the kitchen lights in order not to mix different types of light. Should I take photos from further away and use the optical zoom? (I know I shouldn't use digital zoom).

Lovely essay. Now to plan something with white sauce in it.

Building on the success of Still Life with Tacos, the producers decided to release a sequel entitled Still Life with Tacos 2: Tortilla's Revenge. Symbolic of their defeat in the original feature, this time the tortillas have been heated directly over a gas burner to give them a "charred" look. Fan favorite secondary character limes have been given a much larger part in this sequel, while chopped beef has been replaced with fish (rumor has it beef has gone into a rehab clinic for a hormone and antibiotic problem. Beef's agent could not be reached for comment before publication). Unfortunately the sequel does not live up to the original cult classic: We also obtained pictures of the film as shot, before the application of computer effects: ---------------------------------------------------------------------------------------- I quickly took about two dozen pictures of that in different lights and modes, and at different angles, and that was the most decent one. Most of the others were pictures of limes with some tacos in the background. This photo... I know it's not right but I don't have the training to say why. Part of the problem is too much brown and green I think. The taco without the cilantro looks underfilled too, and coarsely-chopped fish just isn't very photogenic I guess! The tacos were consumed with salsa molcajeteada (not very photogenic either so I left it out of the pic) and were quite all right for a 15-minutes-to-the-table supper.

For browning, may I suggest a naked cast iron skillet instead?

I've been wanting a Blendtec since I saw the videos but there's nothing in my repertoire to justify the price tag. What can you do with these high-powered blenders that you can't do with regular blenders besides smoothies? Home cook here, not interested in instantly emulsifying a gallon of salad dressing or whatever.

I'm afraid a steel disc thick enough to work properly with induction might affect that responsiveness. Something else to think about.

Given that the main advantage of copper over other materials is even heat distribution (or is heat control more important? I don't know!), I have another question: how even is the heating on an iron pan on an induction stove?

I'm not familiar with induction stoves. Would stainless work?

I used to live across the street from a Korean grocery and it always confused the hell out of me. No contribution but I must ask. What is Yellowtail?

I've seen those, usually packaged with soup bones or stew meat, and wondered who ever bought them.

I'm with Lisa... but I bet the quantities and proportions will be geared towards a corporate idea of Middle American tastes, that is, boring and bland.