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To: Nadine Carroll who wrote (156808)	7/1/2001 8:08:24 AM
From: Johannes Pilch	Respond to of 769667

Actually I don’t enjoy the rice dumplings very much. They don’t repulse me, but they “give” slower and more evenly than octopus. So I weary of them quicker. Octopus has an almost crunchy rubberiness that rice dumplings lack. I use the dumplings sparingly in my stews. I like the Korean stews because they have stunning variety in both flavor and texture, and don’t generally rely so heavily on boring beef as do many American stews. It takes all kinds of folks I guess, but Korean stews are tops in my book. I have tried the typical whites with sushi and have concluded we drink them with sushi simply because they are light (relative to red burgundy!) Were the fish cooked, these whites would of course work nicely, but I don’t see that they have much of an affinity with raw fish (the taste of which is too light and clean). Beer clobbers the heck outta everything but steaks, burgers and pizza. Sake is very light and clean and would seem the wine of choice with sushi, but as I’ve said I am having some difficulty with it.