SusieQ

Oh, I've got this absolutely beautiful book that I've drooled over many a time! The photos are stunning. I bought it at least 20 years ago. I just hope that by the time I finally make it to Japan, they'll still have these regional bentos to take on the trains!

Oh no, you've just single-handedly ruined my fantasy trip to Japan where the Japanese airline experience is fabulous but much more importantly the food is fabulous, even stunning, even if it's just simple fare in basic Economy Class! Damn!

http://www.seattletimes.com/life/food-drink/the-willows-inn-to-pay-workers-149k-for-overtime-and-minimum-wage-violations/ I hope this is the right place to post this topic. I've never been here, but the article says it's the most expensive restaurant in Washington state. The article also says that this ruling by the U.S. Dept. of Labor has "implications for high-end restaurants and their entry-level workers across the country." I imagine so.

Me too. I feel for you. I'm glad you have good nursing staff. They can make all the difference.

Hi, sorry you're "laid up," as we say around these parts, and I hope you get home soon. In the meantime, thanks for posting this glimpse into Chinese hospital life. It's fascinating. The pork buns look great to me. Does every room have a microwave? Seems a bit odd. Maybe it's so visitors can warm up their food that they bring? Anyway, thanks for the photos and the write-up and get well soon!

Hi Chris, thanks for that simple but wonderful explanation of how heat works on a pan. A small note -- I prefer to wait a few seconds for the oil/butter/fat to bubble up and then add the ingredients.

Throw in some cut-up potatoes to absorb the salt. This has worked for me in the past.

Your seared black cod dish looks especially interesting to me. My favorite black cod is the Japanese kasuzuke preparation -- love that crispy skin and the unctuousness of the fish! Was your black cod skin crispy? I can't tell from the photo. Thanks for answering. Also congratulations -- that's quite an achievement!

You don't have to have OCD to notice every single one of these. Really shocking that such a super-professional would demonstrate TO THE PUBLIC such poor practices.

I didn't like it for a long long time (decades). I think it had to do with, as a kid, almost being force-fed ice cream after getting my tonsils removed. But recently someone offered me a milkshake, it was delicious, and I've liked them ever since.

Aha! I remember reading about this concept in Fuschia Dunlop's book and thinking, oh, that's why I get these unchewable unknowns in Chinese soups! It's a concept lost on me, I'm afraid. My teeth have never been that strong. LOL

It's beautiful. Looks like it would have a delicate taste.

I was looking at cans of tuna just the other day at my local Safeway, and even the oil-packed tuna listed soy as an ingredient. I thought that was kind of weird. And when did they start packing it in vegetable broth even though it says water on the label? Someone else talked about fresh albacore from the West Coast. Yes, that raw albacore tuna is *most* delicious. I've had some of that pressure-canned albacore from locals in Oregon, too, and yes, it was also very delicious.

Wow, thanks for posting all of those photos. Unfortunately, I have no idea of what to do with any of these dried flowers. But what a world of possibility!