i have a five gallon henny penny pressure fryer without a manual. i would like to know the recommended times and temeratures to cook chicken leg quarters, and french fries.

cooking times and temperature for henny penny pressure fryer?

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Cooking Class. Better Cooking Class Also, cooking class for short ...

there are 11 branches of the Shin-Sen-Gumi Restaurant Group - 10 in Southern California and one in Tokyo.

And though they're all Shin-Sen-Gumis, they're not all the same restaurant. some are yakitori (aka, things on sticks) restaurants. some are ramen (noodle) houses. some serve yakitori and ramen. One is built around a bubbling stew called chanko.

And in the case of the Monterey Park branch, and the branch on Artesia Boulevard in Gardena, the menus are dominated by shabu-shabu - the do-it-yourself stewpot with a cult following. Think Szechuan hot pot done Japanese style, which means more mild than spicy, unless you start ladling in the peppers, in which case, the dish can go volcanic. in a good way.

The Gardena Shin-Sen-Gumi Shabu-Shabu sits in a shopping mall on that strip of Artesia Boulevard that connects the San Diego (405) Freeway to the Harbor (110) Freeway, just before Artesia Boulevard turns into the Artesia (91) Freeway.

It's directly across the street from the Marukai Pacific Supermarket, which is worth dropping by either before or after a meal. Marukai is one of the most extensive Asian markets around, a maze of departments and products, where you can lose yourself studying the Japanese-made dental products or the wide selection of rice cookers. And as an added perk, it has a sizable section of Hawaiian ingredients as well. you want lilikoi jam, this is the place to go.

In my experience, the Shin-Sen-Gumi chain

tends to be kind of Disneyesque - the happiest restaurants on Earth.

The youthful staff, wearing head scarves that make them look like a band of Asian pirates, just seem to be having the best old time. And well they should, for this Shin-Sen-Gumi, at least, is a land of bubbling stews, grilling meats, lots of beer and sake, wonderful aromas floating through the air - plus, about a zillion small dishes. It's participatory dining, which is (usually) fun for the whole family.

And anyway, since most of us aren't quite sure what we're doing, the staff get to play the part of the wise sensei as they watch the diners make a mess of whatever it is they're trying to cook.

Actually, it's pretty hard to mess up a meal here, for the parameters are nice and wide. Shabu-shabu is your classic one-pot meal - a bowl of bubbling broth seasoned (according to the menu) with "a type of kelp" at lunchtime and chicken soup in the evening.

There are just three meats available at Shin-Sen-Gumi, which stays fairly close to the traditional shabu style (which is beef only). in this case, there's a fairly lean cut of beef called washu gyu, and a more marbled (and more expensive) Kobe rib-eye cut. For those who want to go wild, there's also pork. but unlike some nontraditional shabu shops, they don't offer chicken or seafood for the shabu.

The sukiyaki, a cousin of shabu (they're both types of nabemono - Japanese hot pots), is also beef intensive. but because it's cooked in a broth flavored with soy, sugar and mirin, it's a lot sweeter than shabu.

That's not a bad thing. I went to Shin-Sen-Gumi with a couple of 11-year-olds who immediately focused on the sweet goodness of the sukiyaki. they liked the shabu; but they loved the sukiyaki. One of them even took home the leftover broth for lunch the next day. She said she was going to try it with some chicken to see how it tasted.

Whichever you order - the shabu or the sukiyaki - I suggest getting a side order of udon, for the highly textural thickness of the noodles really brings something special to the hot pots.

You might also add a judicious amount of the several hot pepper sauces available at Shin-Sen-Gumi, though you should do it in your own bowl. in the case of my little group, there were gasps just from sniffing the pepper sauces; I'm not sure my wife and the girls would have survived a spoonful of heat. which is fine - more for me.

And though man can live by shabu and sukiyaki alone, one of the signatures of the Shin-Sen-Gumi chain is a choice of many small dishes to fluff up the main dish.

There are about 30 small dishes, enough to qualify Shin-Sen-Gumi as an izakaya (a small dish pub), along with being a shabu house. Those small dishes range from mixed baby greens in a tasty miso dressing, to boiled spinach with dried bonito flakes, to a sort of chicken skin salad with seaweed, veggies, ponzu sauce and wasabi horseradish.

There also are transcultural items such as a deep-fried cheese roll, a potato croquette, and several kimchi dishes. Eclecticism R Us.

And if you feel the need for more protein, well, there are two pages of barbecue dishes, most of which are small, and all of which are hard to resist.

You can get short ribs topped with scallions, and short ribs topped with garlic. you can get duck sprinkled with salt, and tripe in special sauce. there are spicy sausages on a sizzling iron pan. And there are glutinous rice balls flavored with salmon, sour plum, pickled seaweed and pickled mustard greens.

And to settle down your overheated self, there are French-style desserts, much loved in Japan - creme brulee, chocolate fondant, fried banana with vanilla ice cream, two cheesecakes (one described on the menu as "rare," as if it were a steak), and three flavors of ice cream - can't live without that green tea ice cream.

Merrill Shindler is a freelance restaurant critic. his show, "Feed Your Face," can be heard from 4 to 7 p.m. Saturdays on KABC (790 AM).

Shin-Sen-Gumi Shabu-Shabu

Address: 1695 W. Artesia Blvd., Gardena.

Phone: 310-532-0728.

Cuisine: Japanese.

Hours: Lunch and dinner, every day.

Details: Beer and sake. Convenient mall parking. Reservations important for groups.

Prices: Appetizers, $2.75-$8.25. Hibachi BBQ, $4.50-$8.75. Shabu-Shabu and Sukiyaki, $17-$48.75.

Our rating: Three stars

<a href="http://www.dailybreeze.com/ci_15507208tag:news.google.com,2005:cluster=http://www.dailybreeze.com/ci_15507208Wed, 14 Jul 2010 00:16:47 GMT 00:00">MERRILL SHINDLER: Having fun while eating well at Shin-Sen-Gumi

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Cooking Class. Better Cooking Class Also, nursery rhyme cooking ...

He reckons you could get a man to cook if you refused to sleep with him until he did it because everything men do is for sex.
Surely not quite everything? Jamie's school dinners? the chicken factory expose? C'mon Jamie that was a strange thing to say for someone who seems so driven by pure love of food. I mean, he's married anyway so it's not like he's doing it for the cookbook groupies!
I actually like Jamie's cooking programmes because it's so obvious that he is passionate... about FOOD.

Do you agree with Jamie Oliver that everything men do is for sex?