Recent content by Dio S

White wine will probably be fine. But sake I am not so sure. Anyway, I'm thinking of the big fat bottles the daiginjos usually come in. I can drink everyday at dinner and it'll take about a week to finish since I go out to eat a couple days a week already.

Has anyone ordered from Catalina Offshore Products before? I looked at the website and am thinking about ordering some sea urchins. I hear many sushi restaurants order from them too. How's the customer service and quality? Pricing looks great to me, though I live in Atlanta so not sure how...

Is it possible to store opened sake using one of those vacuum wine stoppers? I have one of these and it works fine with wines, but wondering if it will work on sake since it can be very delicate. Basically I want to get into trying different sakes, but there's nobody I know who'd share with...

I know from my experience that garlic burns if going in first so based on my judgment I would really put meat/veg in before garlic, but I keep reading recipes that tell me to cook garlic first so I tried it several times [sigh]. I know cooking it later will solve my problem.

Thanks. Both sound good. I like the first solution a bit better just because it's a bit of a chore to remove minced garlic (can be made easy if I have different equipment).

Is the garlic supposed to stay golden? I found it impossible to do with the high heat and especially if garlic goes in first. It doesn't help that my heat is electric not gas. Lower the heat? Don't cook garlic first? Bigger cuts of garlic? Or is it normal to burn all the garlic by the time...