Monday Meanderings

Yes, I've been hacked:

My email that is. Sorry to say that I think everyone on my contact list was sent high volume spam from my email address. I've hopefully corrected that. On the good side; it was really nice hearing from folks I hadn't heard from in a while. I just wish it was under better (and legit) circumstances. My apologies.

Meet my latest "toy":

For some reason I actually opened up and looked over the monthly adds for Marukai. I noticed that various Shichirin were on sale for the whole month. I decided that we needed a bit of an upgrade from our little Hida Konro. The one selling for forty bucks was a bit too large....

 
So I went with the one on sale for just under twenty bucks.

 

 

 

Marukai also has Binchotan on sale this month.... just be aware that the label says it's made in  Myanmar. I know some folks are sensitive to that. I also thought that there were US trade sanctions against imports from Myanmar.... but maybe I'm wrong?

 

 And just because I needed to include some food photos:

I'm including photos of our New Years Eve dinner(s). You know where, right?

 

 

 

 

 

 

 

Comments

[kat]

glad you got your email sorted :) liking your new toy, hope to see more grilled items here.

[Dennis]

That's too funny Kirk, I was just looking at these tonight and took a few photos, haha.

[Kirk]

Hi Kat - I'm so sorry about any inconvenience.... and I do hope things are sorted out.

That's funny Dennis! But hey, great minds, right? ;o)

[Alan]

Kurt: A question for you. What is the difference between a hichirin and a hibachi? Growing up, our family and friends always used the word hichirin.

[bill]

I wonder if the wife would let me do this in the house...

[Kirk]

Hi Alan - I believe that they call charcoal grills Hibachi in North America. In Japan a hibachi is a charcoal heating device, not necessarily a grill. Charcoal grills are called Shichirin in Japan.

Hi Billy - If you have a table outside, you can grill on that. So long you insulate the heat from burning the table.

[caninecologne]

no wonder i got that wierd email.i ended up deleting it because the subject title was some suspicious jibberish.

hey, are those quail eggs on a stick?

[Kirk]

Hi CC - Yes, quail eggs grilled over binchotan.

[Carol]

Are those grilled anchovies? I've been on an anchovie kick lately, eating it almost every day.

[Kirk]

Hi Carol - Those are actually shishamo - smelt. The Missus loves them!

[The Food Detective]

UUU, I'm going to get one this Friday. I hope they still have it. I can't wait to do quail eggs and bat-wings.

[Kirk]

Hey TFD - If you don't see items in boxes on the display, ask.... they have more in the back!

[Hannah J]

Hmmm... can I guess? Is it Okan? Or did I miss a previous post that these photos came from?? :P I am just guessing from the plates... LOL... I've eaten there too many times and seen an empty plate too often :D

So, is your email back to normal?
Also, I have a totally unrelated question. I don't go out for dim sum too often... I was actually initiated by going to LUCKY STAR, so I thought that dim sum was served all day! What the heck! Haha.(I FINALLY went to Emerald's..) and now I crave dim sum in the evening... where the heck can I get my fix in Kearny Mesa?

[Hannah J]

Also, I can't stop laughing at "GOLDEN SAND MYSTICAL BALLS". WHAT THE HECK IS THAT!? http://www.luckystaronline.com/piglet-lobster.html

[Kirk]

Hi Hannah - Check out China Max - they do menu dim sum.... you might miss the chaotic craziness, but I think they're pretty good. Otherwise, you'll probably have to a trip to LA.The photos were from Yakiyudori...... they may buy the same plate as Okan? ;o) And thankfully, my email is back to normal!