Tandoori spaghetti. Little crispy crunchy shrimp waving their little legs in the air. Damn, Reichl, you're good. Used to read you when we were both in the L.A. area, you at the L.A. Times, me getting my doctorate in history at U.C. Riverside. I never had time or money to check out the restaurants you reviewed, so I just lived vicariously through you. Still do!
Witloof, did they check their Spam or Other folder? If that doesn't help, support @substack.com should. I'm obviously not Ruth, but I do write a Substack. Hope that helps.
OH MY. HERE WE GO AGAIN. IMAGINING PICKING OUT ONE FROM EACH DISH AND SLOWLY DEVOURING IT. MAYBE IF I JUST READ YOUR POSTS EVERY DAY, RUTH, I CAN LOSE SOME WEIGHT. IMAGINATION CAN DO MARVELOUS THINGS. THANK YOU.
Reminds me of my mother telling me to “put dates on everything!” Day/ year. I thought it excessive but now in my seventies I so appreciate knowing WHEN! Day & Year . Always.♥️
Of course I am curious(as I am sure EVERYONE is...) about the item on the menu you so kindly shared, at the bottom. It says Valdeón Three preparations...
You've just described all my favourite tempura offerings when I'm in Japan, especially the ginko nuts, only available for a very fleeting moment in early autumn. I believe the second tempura dish, though, is not of tiny crabs but the heads of the shrimp you were served first, a sign of the quality of the shrimp, no waste and a favourite course in high end tempura restaurants.
Thank you so very much Ruth for your newsletter. I feel almost "Gourmet-ish" again. Your enthusiasm, wonderful writing and appreciation of all things food is a wonder. Thank you thank you. Oh thoseccrunchy little crabs and shrimp my oh my
Great description of an evening eating world class tempura! I love that menu especially since I am going through a Ferran Adria phase. By the way, is anyone else attending the Colman Andrews trip in June?
Tandoori spaghetti. Little crispy crunchy shrimp waving their little legs in the air. Damn, Reichl, you're good. Used to read you when we were both in the L.A. area, you at the L.A. Times, me getting my doctorate in history at U.C. Riverside. I never had time or money to check out the restaurants you reviewed, so I just lived vicariously through you. Still do!
I share your appreciation of Midnight Diner and The manaki. May I suggest the movie Sweet Bean which is a very tender movie of the same genre.
And the book!
Do you have any idea what the Japanese melon variety is that was so delicious? thank you
https://livejapan.com/en/article-a0004880/
Incredible! Thank you
Sorry to be leaving this here but some of the people who were supposed to get gift subscriptions never heard from Substack.
Witloof, did they check their Spam or Other folder? If that doesn't help, support @substack.com should. I'm obviously not Ruth, but I do write a Substack. Hope that helps.
Thank you, they all checked and nothing. Substack makes it very difficult to get in touch with them! I wrote and haven't heard back.
Oh, good grief. How frustrating and disappointing. Hopefully, Ruth can help you--sorry I couldn't!
OH MY. HERE WE GO AGAIN. IMAGINING PICKING OUT ONE FROM EACH DISH AND SLOWLY DEVOURING IT. MAYBE IF I JUST READ YOUR POSTS EVERY DAY, RUTH, I CAN LOSE SOME WEIGHT. IMAGINATION CAN DO MARVELOUS THINGS. THANK YOU.
Reminds me of my mother telling me to “put dates on everything!” Day/ year. I thought it excessive but now in my seventies I so appreciate knowing WHEN! Day & Year . Always.♥️
Ruth,
When in Osaka, suggest going to Hiraishi Restaurant for tempura:
1-9-6 Sonezaki Shinchi
Hashitomi Bldg, 3rd floor
Kita-ku
Osaka, Japan
Aloha,
Gene
Those shrimps might convert me to liking tempura shrimp
Of course I am curious(as I am sure EVERYONE is...) about the item on the menu you so kindly shared, at the bottom. It says Valdeón Three preparations...
Ruth, can you remember what they were?
I’ve only had Valdeón once and I loved it!
A delicious read - thank you!
You've just described all my favourite tempura offerings when I'm in Japan, especially the ginko nuts, only available for a very fleeting moment in early autumn. I believe the second tempura dish, though, is not of tiny crabs but the heads of the shrimp you were served first, a sign of the quality of the shrimp, no waste and a favourite course in high end tempura restaurants.
Thank you so very much Ruth for your newsletter. I feel almost "Gourmet-ish" again. Your enthusiasm, wonderful writing and appreciation of all things food is a wonder. Thank you thank you. Oh thoseccrunchy little crabs and shrimp my oh my
Great description of an evening eating world class tempura! I love that menu especially since I am going through a Ferran Adria phase. By the way, is anyone else attending the Colman Andrews trip in June?