weinoo

Don't sell yourself short!

There is a third - the didacts. I might belong to all 3.

Yep, aS @liuzhouhas pictured. Close up!

@scott123 - I think I'm using Lahey's no-knead pizza dough recipe, which calls for 70% hydration and an 18-hour room temp ferment (unfortunately nowhere in my apartment is it what most humans would call room temp - it's warm!). I will drop it down into the range you mention, knead slightly, and see what that does for me. What easily purchased flours do you like most?

You mean I'm supposed to remember or write this stuff down? That's harder than driving up to Patsy's or Louie & Ernie's! I think I used 1/2 King Arthur Sir Galahad and half King Arthur Italian. I have a number of different flours I am trying to use up, so I can then restock properly as I learn more!

Only if you were to preface it with...I don't mean to be pedantic, but..

Yeah, the 3-tiered system - AKA - screw the consumer!

You're not telling us enough! Who'd it come from? A jilted lover perhaps? A disgruntled employee? This would add so much to the story, and perhaps help us with what might be cooked in it!

I actually did a little more research, and it sure appears as if one of, if not the main reason that salt appears in that Ohsawa Mirin, as well as in the Eden Foods brands mirin imported from Japan (which is also highly touted and which I also bought) has to do with changing it from an alcoholic beverage (i.e. wine) into a cooking product (i.e. cooking wine). And that, in turn, has to do with taxes and other bs. Here in the US, obviously. For instance, on this website Cooking With Yoshiko: And on this one, Dreams of Dashi: I guess, in a way, this is all similar to the Chinese cooking wines sold in the grocery stores here. Even though it's called Shaoxing wine (and comes in bottles which look exactly the same as the real stuff), the Shaoxing sold in grocery stores includes the addition of salt; however, because of where I live, I'm able to go to liquor stores all over Chinatown and buy the real stuff. Also much more expensive than the grocery store product. If I ever get there again, sure. Love the place. And of course, the rules about ordering alcohol on line are cray cray too!

Yeah, I checked online both here and Katagiri. Nada so far.

Here are Japanese hon mirin brands from Just One Cookbook she says are popular and good: Popular Hon Mirin in Japan Fuki Hon Mirin (Godo Shusei) Fukuraijun Hon Mirin (Hakusen Shuzo) – picture on the right Gyokusen Hakuryu Junmai Hon Mirin (Gyokusendo Shuzo) Hinode Hon Mirin (King Brewing Co) Isshisoden Hon Mirin (Ogasawara Mirin Jozo) Kankyo Mirin (Kankyo Shuzo) Kokonoe Sakura (Kokonoe Mirin) Mikawa Mirin (Sanshu Mikawa Mirin) – picture on the left Takaraboshi Hon Mirin (Honbo Shuzo)

Seriously, if anyone can show me where to get this hon-Mirin in the US, I would buy it. There is a shop in Brooklyn that specializes in Japanese sake, I will give them a call.

Where the info about Ohsawa came from: https://en.wikipedia.org/wiki/Christopher_Kimball

By the way, if anyone has a source for the real-er mirin in the US, I'm all clicking fingers.

We should all know Kimball is a liar...

I plan on drinking it all tonight 😉 . I generally don't refrigerate olive oils...I've been using them at a rate which precludes them from going off. And unopened, in a cool, dark place, they'll be fine for a while I'm sure. Whether they'll be nuovo or not is a whole other story.

Just a little purchasing... I hear only good things about Sichuan chili crisp (and who knew, but there's a lot of this type of stuff on the market). But it'll be a cold day in hell before I put it on ice cream. Real Mirin. Not that aji-mirin from Kikkoman I've used for decades. No added sugars. Excited to try this. I couldn't resist; just bottled within the last few weeks.

Spaghetti with canned clams, clam juice, cherry tomatoes, shallots. Last night, this 'porterhouse" chop, simply pan fried with salt and pepper. With beans, rice, and raab.

Rearrange and take more pix? The French salads as I've mentioned before: Carottes Rapée. And if you have celeriac... Radishes are certainly nice sautéed in good butter.

I have to turn away.

Interestingly, I just played a Tom Lehrer youtube video for my wife. I first learned about tom when our 6th grade teacher (a Buddhist) played him for us in 19 homina homina. A friend of mine is a friend of his and has interviewed him for his radio program - I'll see if I can find it.

Oh man, you have to have a great panettone some day. They’re here for a different reason than tearing off a piece and saying a brucha.

No, only NY strips. And pizza.

You mean... I don't know about this - certainly not true in Manhattan, where the vendors I refer to are near every subway station and then some.

Yes, those quail look wonderful. D'artagnan sells a larger quail; they run about 8 oz. a piece...https://www.dartagnan.com/french-jumbo-quail/product/FQUMA010-1.html?dwvar_FQUMA010-1_freshFrozenWeight=fresh-FQUMA010C#q=Quail&start=1