prasantrin

That pancake mix--what makes it different? The brand is "Golden Malted", does it have malt powder in it? About Manuka honey, it's not a brand but a type of honey (manuka is a type of bush or flower or something like that). In Japan, it's very popular right now (it has some kind of health benefits, or so Japanese people say), and also VERY expensive--the size in your picture would be about $15. If I find some when I'm in Canada this summer, I'm getting some! (Is it real manuka honey? Or are they just calling it manuka honey?) Also, PC isn't equivalent to a no-name brand. It's a house brand, which is different--no name brands use the simplest packaging (usually no more than 2 colours) and are very cheap (in quality and price), but house brands are merely brands developed by the house. At least that's what I learned in home ec. way back in junior high.

I stopped by Ikari today (a sort of expensive supermarket), and they had Japanese-grown cherries at Y1280 for 14 cherries. That's about US$10 for 100g or $45/lb??? All the other prices I mentioned above were for American cherries (the red kind).

For eGulleters, I've always loved Shaya's and Ann_T's photos, in addition to the other people mentioned.

I live in Japan, so I have access to the best aprons in the world! Women seem to be apron happy here, so you can always find a great selection. I've been trying to convince myself that it's OK to spend Y10 000 ($80US) on an apron. It is from France, after all...

I think the most pressing issue for you is a legal one, should you decide to take on this client. Even if you clean well, there's always a risk, so she should have to sign some legal document stating that she waives you of all responsibility, assuming you have followed certain guidelines for making peanut-free items (using clean equipment and ingredients not in contact with peanuts, etc.). Also, for your working surfaces, I wonder if it might be helpful to invest in equipment specifically for peanut-free cakes--an extra set of pans, spatula, measuring cups and spoons, bowl and beaters for the mixer, etc. Those things would only be used for any peanut-free items. Also, cover your working surface with plastic before starting on any peanut-free items (Pam R does that at her shop for making Kosher foods, so I was thinking if there were any traces of peanuts on your working surface, the plastic wrap would work as a barrier).

I'm reading, too! Question, I vaguely recall you were doing weight watchers or at least trying to lose weight (because of diabetes?). How is that coming along?

I'm paying Y299 for 200 grams. ($5.58US/lb) I'm hoping to get a better deal at Costco today. Edited to add: Costco was about the same price, at Y1300 for 2lbs. and they didn't taste very good, so I put them back. I can't wait until the Japanese cherries come out. They're even more expensive, but they have amazing flavour!

What disease does Eddie have? I don't get to watch the show, but I was reading about it, and I watched a few clips. Eddie kind of annoyed me with that spaghetti thing.

This recipe from better homes and gardens might be a bit better since it uses milk and a bit of butter. If you use quick rise yeast, you can reduce the rise to fit more in your time constraints. If there is any worry about the dough not turning out, consider a swap-out. You make a batch, let them make a batch, and then if theirs doesn't work out, they'll still have yours to work with. Or, make your batch earlier, have them make their batch, and while their batch is rising, use your batch to start the filling and rolling bit. Then when their batch has risen (if it works out), they can do their own, too, or you can just let them see how much the dough has risen, and then quickly form it in loaves, or freeze it. You'll have a lot more bread than planned, but at least there's a back-up in case of failure.

That makes sense. But I imagine he might have felt so embarrassed he wouldn't have even wanted to use the money. I felt that way when I received a "gift" of money after I was asked to speak at an event. I hadn't expected it (and was too new here to know it was the norm), and I was very embarrassed when they insisted I take it. I think I took some friends out to dinner with the money, but it sat in my desk for a very long time. I couldn't even think about it without feeling bad. One thing I'll really miss when I leave Japan is not tipping. And people actually doing the jobs they're paid to do, and doing them well without the expectation of a tip.

I prefer the Japanese system, where waitstaff get paid minimum or slightly more, do their jobs well, and don't even ask for or expect tips. I tip when I'm in Canada and the US, but I don't believe I should have to. I'm actually quite surprised edawerd's waiter kept that tip. Most Japanese would feel slightly insulted at even being left tips, but perhaps the younger generation, with increased travel abroad, are more willing to accept them. And just out of curiousity, edawerd, what possessed you to leave a tip in a country like Japan, where it is well known that tipping is just not done?

There are a lot of people who already keep online journals of their food experiences. They don't necessarily post every meal, which is a good thing, in my opinion. I read the ones that interest me, when I remember, but it's not something I search out. As for keeping my own food journal, it's not something I'm interested in.

Has anyone tried the Cusinart stand mixers, yet? I'm thinking up a stand mixer this summer, and Fine Cooking seemed to like the one they tested (I think it was Fine Cooking, but I could be wrong). Since they're fairly new, though, I wonder if anyone has used one on a regular basis, and can comment on his/her experiences with one. Advantages of Cuisinart over Kitchenaid (based on 5.5 qt vs 6 qt pro600): 800W motor vs. 575W 3-year product, 5-yr motor warranty vs. 1-year product warranty (from what I can tell from Kitchenaid's website) Tilt-head vs bowl lift $349 vs $499 MSRP

If you're anywhere near Williams-Sonoma, you can get this Cuisinart for $60 and it includes an extra bowl. The first one you linked to (the duo) is a refurbished product, so buyer beware and all that. The second one, once shipping is factored in, comes out to more than $60, depending on where you live.

I've been known to wait 2 or 3 hours for people--even people who know where they're going and how to get there. But I'm a bit of a sucker for things like that. Jaymes, I'm wondering how your hostess has reacted to the situation. Did she call (or contact) any of you to apologize for not waiting longer? Or did she expect an apology from your group? Or has she fallen off the face of the earth?

That sounds like them! The dough was much denser than you tiew. I never noticed the baking soda, but it has been many years since I last had one. When I'm home for the summer, I'll see if the restaurant still carries them. There was only one place in Winnipeg that had them, and I know they've been through one or two ownership changes. It's cool to finally have a name for them! We always used to just order the "sweet doughnut" vs the "long doughnut", so we never knew what to call them.

Did you look at the link in Hiroyuki's second post? It's explained pretty clearly, and in English, too.

That's great about your wife coming home! But I hope that doesn't mean you're going to stop cooking! Question about the proportions...someone was asking about Japanese-style grilled corn--the kind you can get at festivals. I suggested it was soy, mirin, and sugar--might there have been dashi, too? Could you suggest proportions for the marinade?

What about cookbooks like Susur Lee's "Susur: A Culinary Life, Books 1-2"? (I'd link to it, but I can't remember how to do an eGullet link offhand. There's also the Laura Secord Canadian Cookbook, if it's still available.

Amazon has it--came out May 2007. If you'd rather not order from Amazon, I'm sure a bookstore near you would be happy to special order it for you (and if you can't find one, university bookstores will more often than not order anything for you).

Are those balls of cheese, or cheese balls like cheetohs but in ball-shape? That's a frickin' huge jar!

We're cheap shoppers. Not really cheap, but poor, so we're cheap by necessity. And last summer when we were in SF, we went to the Ferry Bldg and we bought some of those $3 peaches (OK, just two, or maybe even just 1), and some pricey cherries and plums, too. Oh, and some $5 beans. And they were all some of the best examples of those products we've ever had, so well worth the money we paid. When my mother was visiting me a couple of weeks ago, she started talking about those cherries again, and it's been almost a year since we ate them. I enjoyed the article. I thought it was more flattering than snide, and although Richman might come across as a crotchety old man, he seems more like a crotchety but fun old uncle.

In case no one else has the info, here's their number so you can call (last resort) 702-614-9350.

It was bacon and mini-tomato. I cut the bacon into bite-sized pieces before I cooked it, making it easier to handle. I don't think the tomato will hold up too well in the heat (I hate wilted soggy tomatoes), but maybe you could put the tomatoes separately so the guests can put them on themselves (then if they get too soggy, people can ignore them). Someone (I can't remember who) suggested using ham, and I made a ham cranberry sauce cornbread muffin sandwich with a leftover muffin. I liked it.

Here are pictures of what I served for my afternoon tea. Almost all are small items, which could be considered bite-sized. I would highly recommend the spanakopita (could be made in triangular shapes to make it more finger-food friendly), sausage rolls, and the mini cornbread muffins. That whole topic would be a useful one for you (or your friend) to browse through.