Gerry wrote on Mon, 24 Sep 2007 10:55:17 -0700:

??>> Interesting! I must look out for it tho' I don't think
??>> I've ever seen the term "Nama Daiko". I was also most
??>> intrigued by the picture in Maramatu Morimotu's book of a
??>> large diakon actually being used for tenderizing!

G> Always wise to watch your p's and q's in a foreign language.
G> Or in this case your vowels. It's "nama dako", not "nama
G> daiko".

G> Who knows what you'd get....!

If I try to order it in the *US*, I won't mind being politely
told I am not pronouncing the name for octopus correctly but I
won't return if they pretend not to understand some English.
There is very little possibility that somone could pass off
something else as octopus. I have little patience for experts
using jargon and flattering someone who I am paying! This
sometimes seems to be the attitude of some people (not you!)

Incidentally, simmering is not much different in temperature
from boiling and I refuse to believe that at most 5 degrees
makes much difference. Now, if you referred to "poaching" where
the liquid does not actually boil, I would have to agree.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not