Gary Tanigawa

All three variants of rice balls I've tried in my life have had sticky, short-grained rice (think Kokuho Rose) which came straight from the rice cooker - I think the flavor is supposed to come from the center, and they're supposed to be more of a "peasant dish" than sushi.

Sushi is made with shari, which is seasoned by vinegar/sugar/salt/mirin. Onigiri, at least what I have had, is seasoned by sprinkling salt in your palm before pressing the rice together. While I avoid sushi from a store's refrigerator, pre-made rice balls are fine either purchased from the store or room temperature taken to a picnic from home.

I also learned, just this evening, that pork riceballs are distinctly Okinawan.

Right, pork dishes are an Okinawan specialty. I've never had pork-filled onigiri. Is it pork belly? Did you ever go to the restaurant on Richmond Hwy in Hybla Valley? I think it described itself as serving Chinese, Korean, Japanese and Okinawan cuisine

bean sprouts in ramen ?

I don't think this is uncommon. The standard toppings at Ren's include bean sprouts, and I'm pretty sure I've seen it used in other ramen places in NYC and Japan.

Of course, you're correct. I see now my comment was written misleadingly. Athough a common topping, toppings like bean sprouts and cabbage (raw or cooked) are not my preference. I'm sure the shop would omit the bean sprouts if asked. I still haven't been to Daikaya Ramen, but I'm looking forward to trying their ramen.

the above is an extreme version of Jiro ramen posted for amusement, not something from Daikaya Ramen

My bartender warned me, correctly, that the Onigiri Rice Balls ($2.75) were ample, and I probably ordered them too early in the meal (but nibbled them throughout). This is one dish - which, incidentally, I haven't ever seen in the DC area - that I know extremely well, Matt's (my son's) nana being from Okinawa, and this being her home-run specialty dish. Hers are to kill for, and yes, taken as a whole they're even better than these, but both the kombu and abura-miso at Daikaya were good enough to make me crave them a day later. Interestingly, you have to wrap your own seaweed around the ball of rice (Shhhhh! Don't tell Matt's nana, but the rice itself was better), and I prefer mine pre-wrapped so the seaweed gets moist and loses its crackle - a minor nitpick that only a Rice-Ball Snob would even mention. Save these for late in the meal - they'll make sure you don't go away hungry, and won't break the bank in doing so.

I think the Japanese prefer the nori on a riceball to be as crispy as possible

As many people know, travelers checks have gone by the wayside unless they're specifically requested. And that's rare these days.

True, but after doing some online research, I found the best deal for obtaining yen is to get US$ traveler's checks from my bank (no charge) and exchanging them at Narita for yen. The exchange rate is better for traveler's checks than for US$ cash because the transfer for the bank is electronic. There was no difference that I cound find in exchange rates between banks and Thomas Cook at the airport. The caveat is exchanging traverler's checks outside the airport is difficult. Otherwise, the advice about using an ATM is true in Japan. Most US bank cards could be used in 7-11 or Lawsons.

NY Times' article about the restaurants of Baiersbronn

The explanation I have received several times in random discussions with the bartender is that discounts on alcohol are forbidden by the Virigina ABC law. Hence, the Arrowine coupon cannot be used on wine and "buying back" a steady customer's drink has to be done discreetly.

Carnevino lunch on Jan 4, 2013, bone-in ribeye dry aged from May 26, cooked medium rare, sliced by chef and served with bone (along the top)

bean sprouts in ramen ?

Thanks to our tour guide. So nice of her to do this for dr.com - So sorry that LauraB missed the tour after all of her labor, hope she gets another chance.

Tapping a keg at Mandu on K St now, according to its FB post.

PJ Clarke @ 915 Third Avenue?

I'd like to attend.

johnandkarenshields.blogspot.com

Very confused. I see this "Clearly the choice displeased Andrés, who fired back at the critic with the response above." but don't see Andres' actual comments "above".

WSJ reports that "the first [legal] shipment, about 170 kilograms from five cows will be delivered to two steakhouses in San Francisco."

EMP drops its minimalist grid menu

story in the Washington Post

a parody of a cookbook. The promotional video might be considered NSFW. People identifies Fowler as "an established food industry professional" who wants to remain anonymous.

Timothy Thompson, see "Local foodies speculate that the establishment in question was Ningaloo"

Although I only knew you two from DR events, I'm very sorry about Mrs. B's passing. I have a pleasant memory, hopefully correct, of sliently watching Charles and Stephanie who were enjoying themselves back in Nectar's bar. It was the first restaurant I had loyalty to, because of the way it was run by Jarad Slipp and Jamison Blankenship. Now, that memory is strengthened by its association with the happy couple.

Found a Kickstarter project to expand Wangari Gardens in the Park View neighborhood http://kck.st/SYlBl0

I haven't been there, but there are several stories I have read about its start this past spring. Seemed worthy of a donation, but you should do your own due diligence

FB: facebook.com/WangariGardens/info

website: wangarigardens.wordpress.com

videos: wapo.st/MJplEL and youtube.com/watch?v=ssyBVosFkqA

*** Chef's Table at Brooklyn Fare, Daniel, Eleven Madison Park, Jean Georges, Le Bernardin, Masa and Per Se

** Artera, Corton, Gilt, Gordon Ramsay at the London, Marea, Momofuku Ko and Soto

More DIY info from the people behind the Nomiku http://lowereastkitchen.com/wp/

And there is a a thread on eGullet about the SideKic http://forums.egullet.org/topic/141796-anyone-heard-of-the-sidekic-cheap-sous-vide-circulator/page__st__150