reproduction thoroughly.

Last night's Japanese, which I should make a lot more often: tofu dengaku; Ottolenghi ginger-sesame cukes; salmon teriyaki; brown rice with butter and furikake; a little homemade wasabi mayo just in case. Not pictured: Bibb lettuce with Benihana dressing, really good.

BTW, I really can't say enough about Saveur's instructions for perfect brown rice, it's indeed perfect every time. Basically you cook the rice more like pasta: boil a lot of water (amount hypothetically doesn't matter but I use 1.5 liters for 1 cup of rice), rinse rice under cold water for 30 seconds, add rice to boiling water, boil uncovered for 30 minutes, dump rice into a strainer, drain for 10 seconds, return to pot and cover, steam for 10 minutes. Add butter and salt to taste.


You know, lots of people are bitching about the weather here, but to myself I'm spinning it as "most productive summer ever". No distracting sunny days to take your mind off your to-do list, no nights tossing restlessly in the sweltering heat, etc. Just 55°F and cloudy.


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