prasantrin

Sunday morning breakfast. It's leftover meatloaf topped with a fried egg (overeasy) on a bed of....lightly salted kettle chip crumbs. I love very crispy hash browns, but didn't want to make them myself, so I figured the kettle chip crumbs would be a good substitute. And they were!! Broken yoke shot

I use little pudding cups that I got from Pastel . I use both the disposable plastic ones (seen the top picture), and the ceramic custard-cup style (in the bottom picture). The ceramic ones are PsITA to store because they don't really stack, but they're cute and they were free. Well, sort of free. I paid for the pudding that came in them! I also use styrofoam-like meat trays. I have to wash them before they get recycled, anyway, so I just keep reusing them until I feel like taking them to the grocery store for recycling.

University of Georgia and Georgia Southern.

To this Canadian, "Ontario" and "on" have the same initial vowel sound... I always have trouble with millefeuille. I know the "mille" part, but I get stuck on the "feuille" part. French pronunciation was never my strong point, and that's why I quit as soon as I was legally allowed!

Don't go! I've got a picture from last night, but I can't find my card downloader thing. My dinner doesn't hold a candle to the stuff you've been posting, though!

Another beauty! I love nut tarts. They're my absolute favourite desserts. What kind of crust did you use? A nut crust? Do you have a recipe for the tart that you'd care to share? I know you often just wing your desserts (I wish I had that kind of creativity), but I may as well ask!

Keep the name. It's obviously special to you or you wouldn't have chosen it in the first place. I think it would look interesting if you had the restaurant name with the pronunciation in IPA underneath. Maybe not true IPA, since people still wouldn't be able to read it, but a modified version like what your wrote above. So in IPA, it would look something like Weczeria [vʌ̵̵-ʧɛɹ́-iʌ] But in a modified version, it would look like Weczeria [vuh-cheir'-iuh] Sorry, I think I did that last syllable wrong. Even though your regulars will follow you, will you have enough additional business at your new location? Or will your current regulars be able to support the new location (ie pay for the larger space). Downtown Edmonton kind of sucks. Or at least it did 4 years ago, the last time I was there. I can see business picking up at lunch, but not for dinner. And will you have reliable staff to turn to for the increase in business/seats? A friend of mine is going through this right now. She's moving into a larger space (about 20 more seats), but she barely has the FOH staff to cover the space she has now, so I worry about what happens when she moves to the larger space. Sure more customers will be able to get seats, but will they be able to get service?

Given his work experience, I'd say he has already cut stuff for "a real anal chef"--several of them, in fact. I was looking at the Top Chef website and I read, for the first time, Hung's bio and q&a. I only got to watch the first few episodes, but I still don't understand why people really believe he cooked "without soul" or that he was as much of an a**hole in real life as on the show. His q&a answers certainly make him seem much less arrogant than made out to be on the show. And with fish sauce, lemongrass, and sugar as three of his four go-to ingredients, Vietnamese cooking is very much a part of his heart...or soul... From The Times Union (bold print is mine)

The newer seasonal cream puffs (in Japan) usually have whipped cream filling. Maybe that's what they're referring to? They suck! I miss the custard seasonal ones.

I don't know if this helps, but Tengu/Alishan has quinoa, kamut, soy, and spelt flours. For the soy flour, the website doesn't say it's kinako, so I would assume it's regular soy flour. They're not exactly cheap, but if you're in the mood to experiment... They also have a bread made from rice and rye flours, under the baked goods section (called "ryce" bread). Can your son's friend eat rye? It might be something his parents might be interested in trying. ETA: I recently read that you can use ground flax seed mixed with water as a substitute for eggs in baking recipes. I'm sure it doesn't work well with all recipes, but at least it gives another option.

Well, at least your kids are creative! Oops. Part of my reply disappeared during the edit. In Winnipeg, the soured cabbage is in the produce area, usually around the perimeter in the lightly refrigerated section. I only remember seeing it at one particular large chain of supermarkets, but it may be at the other large chains, as well. I don't recall seeing it at supermarkets in MSP, though I can't say I was looking for it while I was there. Winnipeg has a large enough Eastern European population to support soured cabbage heads, though, and I'm not sure MSP has the same kind of target group. The soured cabbage, btw, looks like large shrink-wrapped heads of, well, rotten cabbage. I used to think that, too. Actually, I used to think something more like, "Gross! Why would anyone buy one of those?!?!?!?!?!" Then one day I gave voice to my thoughts, and my mother replied, "That's what's used to make really good cabbage rolls," or something like that. I think my dad (who was Thai, not Eastern European in any way, but he had very multi-cultural tastes and experiences in food) might have bought one of those heads once to try to make his own cabbage rolls.

I don't think it was taro spring rolls, but those fried taro puff things that look like fluffy hum sui gok. I used to get the two confused whenever we went to cart dimsum, and would always be very very disappointed when I would accidentally get the taro ones. Then I finally learned the Cantonese for it, and even with my mangled pronunciation, I can always get my beloved hum sui gok. My mother went to Kam Ho yesterday for a late late lunch, and surprisingly, she remembered to ask about the wrappers! Today the owner was the only one working out front, so my mother mentioned that her daughter (me ) told an internet friend from Brandon (Dejah ) about the restaurant, and the friend really liked the food! Then the owner said that she had a lot more people from Brandon coming now--have you been spreading the word, Dejah? Don't spread it too much, because I still want to be able to get a table when I want! Anyway, my mother said my internet friend was wondering if the wrappers were homemade or... And the woman interjected and said, "Of course they're homemade! If they weren't, they wouldn't taste as good!" (paraphrased) My uncle, who was the one who introduced Kam Ho to my mother, had once said that the owner did most of the cooking, so I would imagine she probably makes the wrappers herself. But now that they're busier, they might have more BOH help. My mother and her friend had tendon, steamed chicken feet (the spicy kind), fun dumplings, sticky rice in lotus leaf, stuffed eggplant with black bean sauce, and deep fried bean curd with black bean sauce (I'm typing as she and I are Skyping). The tendon isn't on the menu she has at home, so she thinks they might have a new menu (or at least a new one since July when she got this one), since she clearly remembers it being on the menu when she went yesterday. The tendon was very very good, she says. Mom says we never went there. We missed our chance! Have you ever been to Chinada on south Pembina Highway? My mother's friend said they have salted fish fried rice for only $6.95, so my mother is going to check it out. I've heard from my CBC (Canadian-born Chinese) reflexologist that their frood is actually pretty good, despite the name, but I've also heard the service kind of sucks. I don't think they have dim sum, though.

I used to think I hated cabbage rolls, but then I had some Serbian/Croatian ones that used soured cabbage, and had very little tomato-y sauce. I don't really care for sour things, but cabbage rolls made with soured cabbage rock! So since I can't buy a whole head of soured cabbage in Japan like I can in Canada, I am just going to pray that someone here makes cabbage rolls with soured cabbage. I'm OK with living vicariously.

I find whole chickens to be even more expensive than buying either thigh or breast parts, especially when you take into account that you're paying for bones in addition to meat, while with parts, you're only paying for the meat (chicken is almost always sold boneless, and it's rare, at least in my area, to buy chicken bone-in). In my area of Japan, when one sale I can get breasts for about Y80/100g, and for thighs, maybe Y120/100g. Whole chickens are maybe Y150/100g, depending on where I get them (cheaper at Costco, but those birds have really thick, tough skin and there's no point in roasting a bird if you can't enjoy the skin). Wings also more expensive than breast or thigh pieces.

Goat cheese and tapenade is also very delicious.

Figs and goat cheese, drizzled with a bit of honey.

To up the fiber, you could add ground psyllium husks to any protein bar recipe, just make sure you drink a lot of water (or other fluid) when you eat them. Personally, I make up yoghurt shakes for breakfast (yoghurt, milk, frozen fruit, whey protein powder and ground psyllium husks), and keep some extra in a thermos for later in the day (kept in the fridge at work). But that's not really practicable for everyone.

It means you can't eat it. For translations, while not perfect, Babelfish does a decent job with single words, and translates between a multitude of languages.

Thanks for blogging! I loved the farmers market-type places. I don't remember seeing places like that when I was last in Montreal! Now I really want to go back! But you know, if any of us goes to MTL and contact you, we'll all demand to go to Schwartz's for our meal!

Check out this topic and this one on pie crusts. Somewhere amongst all those replies you will find comments on using 100% lard. I think Wendy DeBord might have done a test making three pies--one with butter, one with shortening, and one with lard. I might be mistaken about the fats, though.

Thanks for the pointer. From the recipe, it seems dead easy to make. If only I could get some good non-mikan oranges around here! Must find some soon!

How much is "a ton of money"? You could just get a Bialetti Mukka maker. I've only used the frother once (by accident), but it makes pretty good froth. I love mine.

Cripes! Can I be your friend? cough cough <recipe> cough cough

Tonight I made, for the very first time that I can remember, meatloaf. I used Alton Brown's recipe from Good Eats, with some changes. It had a wonderfully crisp exterior, though the interior was a bit dry (I used an 80-something% lean ground beef). The first slice (a nice crispy end bit) went between two slices of a nice boule with a bit of ketchup. Would have been better with a slice of tomato, but there was none to be had. The second, thinner, slice went straight into my mouth from the plate. Caramels from Kerry Beal's recipe (with some sea salt stirred in at the end) for dessert, and life is good in Japan.

Ditch the turdurcken, and go for prime rib. That's what we usually do for Thanksgiving.