tag:blogger.com,1999:blog-8141294.post6973889002882040214..comments2023-10-01T02:09:48.160-07:00Comments on Eats: Kappa as Kappa canMary Ellen Hunthttp://www.blogger.com/profile/00996661220808218136noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8141294.post-87351945936075457472007-09-10T23:52:00.000-07:002007-09-10T23:52:00.000-07:00:) Thanks! I'll be waiting for the full report. ...:) Thanks! I'll be waiting for the full report. In the mean time, can we do some nice safe Korean barbecue? And let Randy know, I'm always there for him -- sea snails, natto, calf brains, bull testicles...whatever. ;)Mary Ellen Hunthttps://www.blogger.com/profile/00996661220808218136noreply@blogger.comtag:blogger.com,1999:blog-8141294.post-74066764095455526572007-09-10T08:32:00.000-07:002007-09-10T08:32:00.000-07:00A lovely review, ME. Right on. I've thought a lot ...A lovely review, ME. Right on. I've thought a lot about this since our discussion in our kitchen. I'm still not sure. I do think I just don't "get" high-end Japanese cooking. I need a textbook to study. I mean, how else to explain the rave reviews that turkey sashimi gets on Iron Chef? How else to explain the gelatinous, the milky, the bland, the squeaky, the rubbery? I just don't know. And every sushi bar I know serves chilled tofu as an appetizer. Ain't much going on there, that's for sure. <BR/><BR/>I have a feeling we'll have more insights into this when we get back from our trip.<BR/><BR/>Btw, Randy was TOTALLY relieved that you didn't eat the sea snail. He spoke very admiringly of your actions the next day.CMhttps://www.blogger.com/profile/06280868668878261349noreply@blogger.com