SG-

cincalok is fermented with rice which adds another layer of flavor, whereas the korean variety is preserved with just salt. I have used them as an alternative, a little shallot, lime and sliced chilli. Also great fried crisp and used as a topping for fried rice.

ARe they manufacturing Cadburys locally these days? I was refering to ones that were imported from the UK. Given up on Godiva's, had too many complaining about the one's I gave them as gifts in those pretty little packages. Don't think they're made in Belgium anymore I hear.

Masamoto western style knives, very sharp but TERRIBLE finish for a $200+ knife. Finish more akin to some of those $10 knives at asian food stores.

They gave me an automatic 10% off when I physically visited the store. Also the resident 'master' does an amazing job sharpening knives, he'll even offer in his words a "tune-up" ie sharpening even more when you buy a brand new knife. Imagine that if you can sharpening an already super sharp knife. I was reading in their catalog that regular western made stainless steel because of the hardness makes sharpening on a waterstone somewhat ineffective. Can anyone attest to this? Yes they are a little bit more pricey than online stores but then again they're located in MANHATTAN!!!

Call me crazy but I find that banana leaves impart a subtle but pleasant vegetal aroma that you will not be able to replicate with ramekins. Ideal if you can get your hands on some but not a total loss otherwise.

only been to dwight's once and have not been back since if that say's anything.

Honestly I think the local cadburys do a better job, godivas have gone progressively worse over the years I feel. Even lindt is a better choice.

My spoils for '03 - Really good gelato as previously mentioned by Katie - Normandy butter, soooo creamy - Really well made Cappuccino, creamy and dense froth as opposed to the airy tasteless crap you usually get. - San Marzano canned tomatoes, simple yet profound

give the san marzano variety a go, thought the same as you did until I tried it myself, swear by them now and I'm not even italian.

I only know Nenox knives by reputation, which is very good. I haven't used one, but the handle shape looks very nice. Has anybody else owned or played with a Nenox? Chad Played around with a 9.5" Nenox gyutou last year while I was at Korin/Japanese knife. Soooooo pretty!!!! Very nice feel and look, on top of that I believe it's stainless too. Felt very good in my hand, only thing that held me back was the $400 price tag so ended up with a much cheaper kahuna of a knife 7" suisin deba (man are deba's thick and hefty!!!) which the resident master suggested a tune up with an evil grin. He also showed me a huge damascus noodle knife made by ittosai they just got in, sweet. That was then and have since placed an order for a 10" chef knife from Bon Kramer that I'm still waiting for and now debating whether I should take the plunge a get a 9.5" Nenox too or a 12" honyaki yanagi from masamoto / aritsugu. This thread is not helping at all!!!!! By the way Nenox is used by Morimoto and Sakai on iron chef, look it for it especially when Sakai is on, seems like he has a whole arsenal of em. Here's the Japanese web site by the way http://www.nenohi.co.jp/ with a link to the english site http://www.nenoxusa.com, check out the "new&special" link for a $6k Damasukasu Kensaki Yanagi 330mm.

once saw this at a restaurant in Toronto, whole crabs and rice wrapped in lotus leaves and steamed in large bamboo steamers. The aroma !!! Never got the name of the dish though!!!

Check out the "Nina" brand San Marzano tomatoes carried by Costco in those huge 108oz cans, a bargain for about $2!!

If you have some time, do stop by Korin/Japanese knife for some beautiful knives you'll probably never see anywhere else stateside. http://www.korin.com/catalog/

I'm surprised capogiro hasn't done green tea gelato yet... No more hiking out to the far reaches of Jersey for pastries!!!

Great timing, sick of turkey so this Christmas I'm doing goose and steak!!!! Still haven't decided what recipe to use yet.. By the way any tips on purchasing, only bought it once a few years back frozen don't recollect much else.

Looking for a hardcore traditional sushi bar in the Fort Lee, NJ area for this weekend. Don't feel like driving into the city and dealing with traffic. I've heard about the existence of some underground places but don't know of any myself. Help please. Thank in advance.

Yes I was really skeptical after reading all the terrible reviews about the one here in Philly. Think the success of the Hawaiian outlets are due being in it's natural environment and the availability of wonderful local produce and the FISH!!!

Here is a link to the above mentioned restaurant. http://www.x-media.co.jp/gourmet/gnet/shop..._WTN_0475.shtml It is only in Japanese, sorry. It seems like a very reasonably priced restaurant with courses starting at 5,900 yen (about $50) and various items a la carte. Looks like the place I came across around Shibuya or Harajuku somewhere in that vicinity. Can anyone confirm? Couldn't read the address. I peered inside but did not see any patrons, so not knowing anything decided to pass. Ended up at some okonomiyaki place instead. Now I have no bragging rights!!!! Darn!

Most of the traditional and non mainstream (ie Kershaw, Kasumi) japanese knives are full carbon. Kershaw makes some good knives and some really cheap knives eh I meant to say, non-mainstream in the US which excludes the kershaws and kasumi.

Most of the traditional and non mainstream (ie Kershaw, Kasumi) japanese knives are full carbon.

Nan has a sweetbread entree and boy is it a whole lotta sweetbread!!! Come to think of it, I prefer it as an accompaniment in an entree and opposed to the main item.

Here is another specimen from Bob Kramer

The damascus flowering on the Kershaw's are noticeably inferior compared to high end japanese knives. Almost like a faux finish, not particularly impressed by them. Most Japanese chef knives are "gyutou" which tend to be thinner than their german counterparts and limits their versatility as a primary knife. A more practical alternative is the "yo-deba" style, thicker and heftier and able to chop through chicken bones. http://www.japanese-knife.com/faq/

After buying a whole lot of western style knives the past couple of years, I've recently come to realize that my $25 chinese cleaver is I reluctantly admit the most versatile of the lot. The wide flat surface is extremely useful for bashing garlic and other semi soft items and transporting chopped foods. The height of the knife allows cutting with a single stroke and also chopping up large stacks of vegetables, unlike chef knives where I often find myself "running out" of steel. The almost 90 degree corners allow for delicate cuts when needed. Almost like having a chef, paring and cleaver all in one. And probably the most useless in mind has been a 6" utility knife.

Never thought about it til you mentioned it, really it's not any different. The lack of bolster is not noticeable IMO.