Text 19507, 58 rader
Skriven 2009-01-11 06:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: weird stuff 64
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 NB> One can hope then that his loonacy stays sufficiently inevident that
 NB> he is able to keep the job, as it appears that it is one suited for his
 NB> abilities.  :)

No word, and it's been a week, so here's hoping.

 I have a sister who also is quite bright, but has just
 NB> about no common sense or sensibilities...

Someday in the distant future, when society has come out of
its blind competitive it's all about me phase, there will be
the resources to take care of these people and bring them to
the peak of their abilities.

 NB> Point, sort of...
 NB> ..... although I note that here, in Korean recipes, the term is used.
 NB> I also note that there is the similar turnip/radish denotation... :)

Wikipedia says that the Korean word is "mu." I'm willing to
bet that Korean recipes in Korea use that term!

 NB> Is there a Chinese word for that vegetable?

Luo bo (lo bok).

   I thought I first heard
 NB> it called daikon from my Chinese friend C T Yang (owner and genial host
 NB> of the now defunct Yang's Restaurant).  Of course, he had ties with
 NB> most of the Asian community, and when Chinese restaurants became a dime
 NB> a dozen in the area, he remodeled and reopened as Yang's Korean and
 NB> Japanese Restaurant.  

Daikon is the term that has sort of weaseled its way into
the American English vocabulary; I'd guess that Japanese
gardeners or merchants were the first to popularize the
vegetable here. Also, it's easier to pronounce than luo bo.

Beef Sashimi
cat: appetizer
serves: 4

8 oz beef tenderloin, best quality; chilled
ice water
1 Tb finely grated daikon (white radish)
1/2 ts grated garlic
1 Tb chopped green onions
1/3 c bottled ponzu sauce

Heat a griddle or skillet on high heat. Brush with oil. Sear
beef on all sides. Dip seared beef into ice water for 3 min.
Remove and pat dry with paper towels. Thinly slice beef. In
a small serving bowl, combine daikon, garlic, green onions,
and ponzu sauce. Serve with sashimi.

Troy Teruya, Sushi Chef, Pagoda Sushi-ya Restaurant
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