Lisa, I think the answer is just very high heat. I’m terribly inexperienced at grilling, so my advice there is probably no help, but for a restaurant-style sear on fish, you really need to crank the stove up all the way and let the pan preheat for several minutes. When you put oil in the pan, it will shimmer and start to smoke almost immediately. It’s very hard to burn fish, especially the flesh side, so turn on the fan, mute the smoke alarm, and go for it.
Anonymous, a good source for sesame seeds is an east or south Asian market with finicky customers and lots of turnover. Sesame seeds have the hull removed for appearance, mildness of flavor, and better storage properties, but I prefer seeds with the hull on. A little bitterness is fine with me.
Hi, Gabrielle. I find it’s really easy to burn the aromatics, and if you add them at the end, you minimize their contact with the hot pan. Yes, traditionally it’s done the other way. I don’t know what the trick is. (If any readers know, please divulge!)
One other thing I mentioned during the chat is that my favorite Japanese tea supplier, o-cha.com, is in Fukushima prefecture. The owner is fine and his office wasn’t badly damaged, and he’s working hard to get his business back online. I have no relationship with this company other than as a satisfied customer, but I’d like to see their business survive, because the product is phenomenal. If you like green tea, I hope you’ll join me in ordering from them once they’re back (follow @bestgreentea on Twitter).
If you’re not sure what to buy, I recommend the Kagoshima Sencha Sae Midori.
It’s this one:
Katie, if you make your entertainment decisions based on how they will fare when the electrical grid fails, I’m not sure how to respond to that.
As for whether ebooks should be DRM-free so that customers control the books they bought, yes, they absolutely should, and it’s frustrating that the publishing industry seems determined to repeat the mistakes of the music industry in this regard.
Don’t overlook fruit brandies
These extraordinarily subtle sips are worth exploring.
Local, Sustainable, Delicious Recipes from America’s Great Chefs
Clams, mussels, oysters, and scallops
How to Create Local, Sustainable, and Secure Food Systems