Comments for The Beautiful Taste

Comment on The Art of Eating an Oyster by Ole M. Amundsen, Jr.

Ole M. Amundsen, Jr. — Mon, 28 May 2012 16:59:02 +0000

We do love the oyster, my companion Carol does pastel paintings of their amazingly diverse shells, while I am so happy to clean, shuck and enjoy them in much the same manner as you. I do add one step: when shucking, I do a sniff test (my tutor on this was Arthur Merrill late shellfish authority). I repeat the sniff just before tilting the lovely creature into my mouth which adds a wondrous “sea air” to the initial taste….try it, you will like it!

Comment on The Art of Eating an Oyster by jonrowley

jonrowley — Wed, 01 Feb 2012 02:44:52 +0000

The four species available for picking up right off the oyster beds at the Walrus & Carpenter Picnics are the Olympia (Ostrea lurida), Kumamoto (Crassostrea sikamea), Totten Inlet Pacific (Crassostrea gigas) and the Totten Inlet virginica (Crassostrea virginica).

Comment on Press by sushi ingredients

sushi ingredients — Sat, 21 Jan 2012 08:16:05 +0000

There are a plethora of ingredients that can be used when making sushi. Almost anything you can imagine can be wrapped inside that flavorful rice. Some of the basic ingredients and must haves for any sushi dish are easily obtained at your local grocery store. sushi ingredients

Comment on Press by sushi ingredients

sushi ingredients — Sat, 21 Jan 2012 08:14:36 +0000

Sushi ingredients can vary anywhere from the simple and easy to obtain to the unique and difficult to find. The basic definition of sushi is rice mixed with vinegar, formed into various shapes, and garnished with vegetables and seafood. A more descriptive definition would be a roll of miscellaneous ingredients wrapped in flavored rice and held together with seaweed. sushi ingredients

Comment on About by Berniece Clore

Berniece Clore — Thu, 05 Jan 2012 07:35:41 +0000

Zune and iPod: Most people compare the Zune to the Touch, but after seeing how slim and surprisingly small and light it is, I consider it to be a rather unique hybrid that combines qualities of both the Touch and the Nano. It’s very colorful and lovely OLED screen is slightly smaller than the touch screen, but the player itself feels quite a bit smaller and lighter. It weighs about 2/3 as much, and is noticeably smaller in width and height, while being just a hair thicker.

Comment on “Boiled” Salmon by Garden Ornaments Distributors

Garden Ornaments Distributors — Tue, 13 Dec 2011 09:56:14 +0000

One 8 lb or so salmon will yield approximately 16 skinless and boneless 4-5 oz portions.

Comment on Rainier Cherries by Jetsyn

Jetsyn — Wed, 07 Dec 2011 10:34:06 +0000

I can’t believe I’ve been going for years wiuhtot knowing that.

Comment on Umami—“the beautiful taste” by jonrowley

jonrowley — Sun, 27 Nov 2011 01:33:20 +0000

George,
Thank you for this. My apologies for the tardy reply. It sounds like I would greatly appreciate Suzukisan and as well as the restaurant. I will make a note to make it a destination. I love your turnip story. That was exactly the sense of the thing I was trying to convey. I like what Suzukisan said about “It’s what you begin to understand…” It comes with growing and cooking turnips for many years. The higher the understanding, the more life in the soil it is grown in and the simpler the preparation. Your description of that turnip makes me yearn to see and taste it. Thank you for writing.

I will try to write more.

Comment on Judging the Apple Pie Contest at Piper Orchard by jonrowley

jonrowley — Sun, 27 Nov 2011 01:13:40 +0000

Karen, Sorry for the tardy reply. I agree with Molly that apples should be fully cooked in a pie but that will be manifested differently depending on the apple(s) used. Gravensteins don’t hold their shape but are redeemed by amazing aroma and flavor. Newtown Pippins on the other hand hardly lose their shape at all even though fully cooked.

I heartily agree a pie should have “sauce” in the filling. That is why I like to use 6 to 10 different apples. Some apples, like the Newtown Pippen, hold their shape almost to a fault, others like the Gravenstein make a sauce, with everything in between.

What kind of apple(s) did you use? It is hard to address your question without knowing more about your apples and your pie. I wouldn’t give up on pie contests, maybe just that one. A good pie contest will give contestants guidelines ahead of time for the benefit of judges as well as pie-makers, otherwise a sort of anarchy can prevail at the judging table.

Comment on Umami—“the beautiful taste” by George Hillenbrand

George Hillenbrand — Fri, 04 Nov 2011 16:22:42 +0000

I’ve been friends for 10 year with Chef Suzuki at Hachi Ju Hachi in Saratoga, CA. He’s very traditional, but omits the “very” because he sees traditional is a yes/no and not a matter of degree. He once served me a turnip that was better than anything I’d ever eaten. I said, “now I understand why God created turnips”. I asked him what word described the wholeness of the food and dining experience including the taste, all the senses, the interplay between items, etc, and he replied umami, but not the western translation. It’s what you begin to understand if/when you mature, a journey. And so I searched and found your post. I love your description that it’s something being all that it can be. Thank you. I hope you have or will post more. George