I was flipping though a few cook books at Borders after work today and I thought about how in Masterchef Australia they commented that the brown cooking that Chris produces wont look good in print. But a chunk of meat with charred surfaces smell and taste so good!

Takumi in Melbourne looks good – serving wagu cooked just like the way I had it in Takayama, Japan. The meat and the sauce better be just as good!

I prepared 4 artichokes for dinner. Stir-fried it with some Chinese flavored bacon and shitaki mushrooms.