prasantrin

France (33) 0825 888 024 www.apple.com/fr/support Now hurry up and get it fixed! http://www.apple.com/fr/buy/locator/ is the search form for finding a service center in France.

Having had many URI's, I think it's true. Stay away from dairy, unless you want her to be your ex-girlfriend. Some kind of warm ginger and citrus beverage with honey is always nice, like yuzu-cha with a bit of ginger thrown in (just a bit, though). Whenever my URI is at its peak, the last thing I want to do is eat, so warm, soothing liquid-y things are always best. Cold things feel like they hurt, and I find strongly flavoured things make me feel like throwing up. Jook is good, too.

I don't think I learned to make gravy till junior high school in home ec. class. It wasn't something we often had in our (naturalized-Canadian of Asian ethnicity) household--maybe once or twice a year at Thanksgiving and/or Christmas, if that. Marlene--the apple doesn't fall far from the tree, it seems!

What about rumaki? Or is that pre-'70s?

Are the innards of bak sui gok the same as for hum sui gok? I was thinking of using some of the leftover filling (I haven't made it, yet, but I always end up with leftover filling) in some steamed bao, but since we were going to try making har gau, anyway, maybe we can use the extra filling with some har gau wrappers. In Winnipeg, by the way, potstickers are called "pan fried perogy" and ham sui gok are "deep fried perogy". Kind of lets you know the demographics of the area!

Bite your tongue! They are always must-haves at any dim sum place I go to. But then, I have a thing for fried food... I talked to my mother last night, and she said the store sold her both glutinous rice flour and another kind of flour that is usually used for har gau wrappers, so I think it must be wheat starch. I kind of like the idea of burst dough, though. Then the edges of the burst part get all crispy. Mmmmmmm I'll skip on the sugar this time. I hope it turns out well! I can already taste them, and if the real flavour doesn't match what I have in my mind, I'll be very disappointed!

ImportFood might be a decent retail company, but I have issues with their ethics, and would never buy from them.

I've had a hard time finding the little cans of Maesri Massaman Curry Paste in Canada, and that's been going on for years. I don't know why that is, since Massaman tends to be a very popular curry with Thai-food newbies. It's what my dad used to make peanut sauce, so whenever I found it, I'd buy a couple of cans. There are a couple of Chinese grocery stores in Montreal that had a good amount of stock the last time I was there, but that was some time ago.

There's a little burger shack (literally, a little shack) in Nishinomiya, Hyogo that has excellent burgers. The buns are always fresh, the burgers are flavourful and moist...the grilled onions would be good if I liked grilled onions, and they use real cheddar cheese on their cheeseburger! I actually prefer it to Kua'Aina, since Kua'Aina is inconsistent (lately, the burgers have been lukewarm and dry, and the buns stale at the location I usually go to). It's called Awajishima Burger--just in case anyone happens to be around JR Nishinomiya Station sometime soon.

Is the Land 'o Lakes fat free half 'n half more "pure" than the other types I've seen? I think when you start getting into "low fat" foods which end up having more additives than the foods they're replacing, you're getting a less healthful product. In those cases, you're better off just using the original product more sparingly.

Those look perfect! How did they taste? Did they have a good filling to dough ratio? I get really disappointed when there's barely any filling in my hum sui gok. Can you not get Vitasoy in the US? My dad used to buy it a lot when we were younger. I never liked it much, but I should probably give it another try.

I want hum sui gok, especially after Ah Leung was kind enough to eat some and post a picture of it in his HK homecoming topic. My mother will be visiting me shortly, and since we're already doing char sui bao and either joong or nor mai gai, I figure we may as well do hum sui gok, too! But how do I make it--the dough part, in particular? I have a recipe from Eileen Yin-Fei Lo and it calls for glutinous rice flour mixed with cold water, salt, lard, and wheat starch mixed with boiling water. Does that sound like a typical recipe? Also, my mother went to a Chinese/Vietnamese grocery store, and they sold her what they think should be used to make the dough. (I had asked specifically for wheat starch, but I don't think they knew what it was.) If by chance they sold her some glutinous rice flour (which I already have), can I make the dough just with glutinous rice flour? I noticed that the recipe I have doesn't call for sugar, but the ones I've had at dim sum taste a wee bit sweet to me. Can I add sugar, or would that be a bad idea? Finally, do you freeze them before or after cooking them? Any help would be much appreciated! I'm really looking forward to our dim sum extravaganza!

I don't really like takikomigohan very much (I don't dislike it, but I don't find it to be very interesting), but I thought it was interesting that at a recent dinner, 4 out of the 6 co-workers I was sitting with chose takikomigohan as their last meal. Do most Japanese have such a strong attachment to the dish?

Pringles have a very different flavour from regular potato chips (to me), so I don't view them as such, nor do I eat them for potato flavour. I'm not even sure why I like them, but sometimes I crave them. I do like the sour cream & onion flavour of the S&O chips. It's hard to get good s&o these days.

The Forks is pretty ugly and depressing. But that bread pudding is really worth the trip! It usually isn't ready till about 9--it's especially good fresh out of the oven, so we usually try to go around that time. It's quite slow there Sunday mornings, so you can linger for as long as you can stand sitting on plastic lawn chairs! I've heard mixed reviews about the restaurant at the hotel, but haven't tried it, yet. I just realized that I lumped Tavern in with hotel brunches. Oops. It's not a hotel, but their brunch is kind of like a hotel brunch. They have a really good variety of foods, but most are kind of flavourless. My mother was there recently for a seniors lunch, and there were mostly complaints about the food. I think dinners are probably better, or perhaps the food is better for groups who tip more than $1 per person...

For me, eating more healthfully means trying to put more vegetables in my diet, and not eating so much snack food. I add vegetables to everything--broccoli, cauliflower, and/or red peppers are added to mac&cheese, red peppers and asparagus get added to sausage rolls, etc. As for frying without frying, you can make pretty much any Chinese recipe without battering and deep frying. The Thai version of sweet and sour pork doesn't use batter, and instead the pork is cooked by stir frying. I bake pita chips (admittedly, I did that by accident--I wanted to dry them a bit more before frying them, but I over-crisped them, so I ate them as is) to eat as a snack. Spritz a bit of olive oil on them and add some zaatar to make them a bit more flavourful. etc.etc.

Those look like chocolate savarin! what recipe did you use for the cakes? Still haven't found a perfect chocolate cake.

Does it have to be velveeta or will cheez whiz do? Taco sauce sometimes has beef-based products in it, so be wary of those. I think I can get cheez whiz, but not velveeta. I tend to be less discriminating when I take non-foodie people out for meals (if they're just as happy with Tony Roma's as with a French prix fixe, then that's fine with me!), but just as discriminating when I make meals for them. The only exception I can think of will be with cheeses. If my non-foodie friends can't appreciate a good piece of cheese, then I'm more than happy to buy cheap store-brand medium or mild cheddar for them.

He's in France now, so unless he has some leftover BA dinners, you're SOL for now!

If you want to go abroad to work, but have very little money to begin with, you're better off staying in the US longer than 6 months to gain work experience. The more experience you have back home, the more likely you'll get hired abroad.

I'm hoping to see some hum sui gok. I love it, and haven't had any since last summer! Patiently waiting for more food...

My mother and I have a thing for hotel brunches. Our favourite is the Fort Garry, with Tavern being a very distant second. The Fairmont was OK when we went (that was several years ago), but I've not heard good things about it recently. We were at the York?? or Sheraton?? last Christmas, and it was just OK. Are you looking for nice places where you can sit and linger? I haven't found many brunch places other than hotels where you can do that in Winnipeg. Falafel Place on Corydon does breakfasts on Sunday, and they're OK (but when I went, I thought their sweet potato fries sucked--I've definitely had better), as does Bread and Circuses on Lilac and Corydon. But these places aren't really sit and linger places, because they get quite busy. We don't like Cora's or Pancake House. While not really a nice brunch place, Tall Grass Prairie at the Forks has an excellent savoury bread pudding. Some days it's better than others, but it's always good! But then you'll be having brunch while sitting in plastic chairs at a plastic table. Don't know if that's the vibe you're looking for! According to Tabitha, btw, the recipe for their bread pudding is going to be in the next Ciao magazine. I wonder if it's out, yet! Hopefully my mother can snag a copy in the next week, while she's still in YWG.

You could try calling them. Beats going all the way there and not finding what you need. If all else fails, I could ship one to you from Japan, but the shipping probably won't be cheap!

I love those cat pictures! I love cats that love each other, even though it looks like Peabody is suckling Pickles...which is a wee bit weird... It makes me miss my cat even more! But I wish she were as affectionate as your furballs. Your TG dinner looked amazing. I didn't get a TG dinner this year--either a Canadian or an American one. It's good to see that one can eat well, even on Atkins.

Ooooohhhh! I'll send you my address asap!