prasantrin

The water could be the dessert if you have blueberries. Maybe you could make something using ube, which is purple, but still kinda blue?

Until about two weeks ago, I had what I think was the very very last limited edition Cafe Latte flavoured KitKat. I had been hoarding it in the freezer at work, but I thought since it was from 2005, I should eat it already. It was still perfect. And now I have none...

Not Copha, but you might want to try West Indian/Caribbean markets in your area if there are any. There definitely should be some in TO. You might even want to try an East Indian grocery store. They often carry products from the West Indies, as well.

Oh! EW! I got the taste in my mouth just reading this! Not that I'd know what it tastes like to suck on a clean penny, mind you. ← I'll have you know that dirty pennies taste much the same as clean pennies!

And how did you make those onion rings, David? I don't think I've ever seen homemade onion rings that look that good. Onion rings are hard to find in Japan, so I'm always looking for a good recipe!

I think you should try getting a table at Glutton's. Makoto Ono won the Canadian Culinary Championship, competing against chefs like Mark McEwan of Bymark and North 44 in TO, and Robert Clark of C in Vancouver. I heard it's quite difficult to get a table lately (it's a very small restaurant), and people have been flying in from TO specifically to eat there. Tre Visi is a great Italian restaurant in the Exchange District. Try to pm winefellow, a member of eGullet--he's very knowledgable about the current Winnipeg fine dining scene, and he's in the wine business, as well.

I started my jar about a month ago--500mL vodka, 10 beans split in half. Looks almost like my Penzey's stuff, but I haven't smelled or tasted it, yet. When I start using my homemade extract, can I top it off with some other alcohol, other than vodka? That means I'd be mixing the two types of alcohol. I was thinking of adding some bourbon next time.

Wasabi is not spicy, but pungent. I think it takes a long time to develop a liking for pungent foods, and that's why children don't usually like wasabi (or super stinky cheeses).

I'm not a very creative person, but I think if you have rice (and what bento doesn't have rice??) it should be sprinkled with copious amounts of goma, to simulate sand, and maybe some wakame for the seaweed. I can't figure out what to use for water, but cutouts of people on surfboards would be oh so cute!

Do you mean try making plain brownies without the caramel? I made the caramel brownies, and the brownies themselves are very sweet, so coupled with the sweetness of the caramel, it makes my caramel brownies very very very sweet. I've never been a fan of sweet things, but after living in Japan for so long, I find that I'm even more sensitive to sweetness. I think if I cut down on the sugar of the brownies (it's a good recipe texture-wise), and tried to make a less-sweet caramel, it would be better. Or did you mean to make blondies rather than brownies?

I just made some brownies made with Baker's unsweetened chocolate, and the flaws of the chocolate are shining through. They'd be amazingly good brownies, but because of the chocolate, they're just good. (I'm sure I'll have plenty of takers for them at work, though!) Does anyone know a Canadian source (online) of unsweetened Callebaut chocolate or some other good quality unsweetened chocolate? Golda's doesn't seem to carry unsweetened. I'm looking primarily for online sources, since I'll be in Winnipeg this summer and I know Winnipeg doesn't have a huge selection (they do have Bernard Callebaut, but last I checked they don't carry unsweetened).

I ate another one for breakfast (more like a breakfast appetizer), so they've had a full night to develop. The bottom layer isn't overcooked at all. It might be a little drier than the top layer, but it's hard to tell because the whole thing is very moist and chewy. I would have liked to have let the caramel layer harden a bit before putting on the top brownie layer. It was difficult trying to get full coverage with the top brownie layer, but I didn't want to put it in the fridge, because I didn't want any condensation to happen. Oh, I used a 9x9 pan. Were I to make these again, I would use an 8x8 pan (but I couldn't find mine when I was ready to bake). It would make the brownie layers thicker, and less prone to overbaking. Freezing is certainly an option. With a cold bottom, the caramel would harden a bit once it was poured on, making it easier (in theory) to do the top layer. Do you think freezing might have an effect on the final product, though? I had thought of making caramel just for this recipe, but it just wasn't logistically possible for me. Plus with rainy season coming up, we're at the tail-end of caramel making season in Japan, so I wanted to make caramels before it got too humid. One can never have too many caramels! A couple of other comments about the brownies--they're too sweet for me. I'm not really a sweets person, I usually prefer salty things, so I think I'll have to cut these into even smaller squares than I already have (I cut about 30 pieces from the 9x9), and use less sugar next time. Also, the quality of the unsweetened chocolate is crucial. I have limited choices of unsweetened chocolate (none, actually), so I used Baker's. Not a good choice...especially considering I had wanted to make salted caramel brownies. I sprinkled a bit of sea salt on one brownie, and the salt only brought out the flaws of the Baker's, and there are many. I'll have to figure out how I can sub bittersweet in for the unsweetened, anyone want to help me?

It was Astro, and he could talk. ← But was in serious need of a speech pathologist...

That sounds a lot like the results of =Mark's Cranberry Oatmeal Cookies found in RecipeGullet. I've made them a couple of times, and they come out a bit lacy around the edges, but chewy in the middle. You could try this recipe, and substitute chocolate chips for the cranberries (and some of the pecans, maybe).

It's there, in the post you were responding to, but you put it in the middle of the rest of the quotation, without closing the first part or opening the second part. I tried to give an example of what you should have done, but then my quoting got all screwed up!

I just ate one of my caramel brownies--I love them! I made caramels last night using Kerry Beal's recipe, and melted about 200g of those with 1/4 cup 35% cream. Then I layered that between two layers of the FC Chewy Brownies (the first layer was baked for about 10 minutes, then after adding the caramel layer and top layer, I baked for another 25 minutes). The resulting brownies are doubly chewy, and doubly rich. I think I should try using some other caramel recipe if I make caramel brownies again--one with less butter. I was a little worried about getting them out of the pan, but my new silicone-coated parchment paper worked like a charm!

It is a lot. Altogether, it's 4.5 tsp including the baking powder already in the self-rising flour. But I'll try it as written. I can always reduce the amount in the future if I find it to be too baking powdery. Thanks!

Another self-rising flour question...I want to make some whole-wheat cheese muffins. The recipe not only calls for self-rising flour, but then calls for an additional 2 1/4 tsp. of baking powder. Isn't that a lot of baking powder? The full recipe is: It's from a diabetic website, hence all the low-fat stuff, but I'm planning to use full-fat cheese and milk, and butter rather than margerine. I'm thinking the extra baking powder might be due to the use of whole wheat flour. But do I really need it, or do I really need as much? I hate it when you can taste baking powder in baked goods, so I'd like to use as little as possible.

The only cheesy mochi balls I've had in Japan are the Japanese version of Pao de Queijo (and are labelled as Pao de Queijo). A baking class I was going to take even had them as one of the breads we would make (but I didn't take the class). Do you have a picture of your cheesy mochi balls? So I know if I've found the right recipe? There's a recipe for mochi pan with cheese here if you scroll down a bit (it's a post by dolphin9913), but you'd have to understand....Romanian? A European language that looks Latin-based. Actually, I think I've figured it out. 150g mochiko, 1 ounce parmesan cheese, 150mL milk, salt (I had to look that one up, and it is Romanian) Mix the flour and cheese (and I would guess add the salt here(, then add the milk and combine. Let sit for 30 minutes. Form into balls. Bake at 180C for 28 minutes.

Or markemorse!

I tried that one a couple of days ago, but I didn't like it. It barely tastes like matcha at all! Even the matcha and adzuki one was more match-y! Why can't they bring back my beloved plain matcha??

If she called the cops because an underaged person was drinking, I think that's great. If she called the cops because it was Jenna Bush, that's something else..

me too ← me too, too. Except the amount of water added depends on how much rice I'm reheating, and how dry it was to begin with. If the cold rice is kind of dry to begin with, I add water, but if it's not (I usually cook my rice with a 1+a little:1 water:rice ratio, so it's usually not), I don't. My dad used to cook very dry rice (1:1 ratio), so I would add a bit of water to that rice if I reheated it.

Beard Papa....I've tried the last few monthy special flavours--strawberry, berry berry, and now cherry. What the hell is up with the whipped cream-based filling? It sucks! Couldn't they make a pastry cream-based flavoured filling, like they did with matcha and cocoa??? If they bring back matcha and cocoa flavours as whipped cream fillings, I'm going to be very upset! By the way, there was some discussion somewhere on eGullet about if the cream puffs are made in-house or not. At the Beard Papa at my train station (just a little take-out only place), they were cutting up pounds and pounds of butter into chunks. They must be making something in-house, but what, I don't know.

I remember similar things happening to me that made me ashamed not to be "white". It wasn't until I was in my 20s that I got over that idea... These days, at least in Canada, most teaching programmes require some sort of class in cross-cultural awareness. Unfortunately, it doesn't do much good, and incidents similar to yours still occur Back to breakfast, I ate this.... Somewhat unusual...a hamburger for breakfast. Some people would look at my hamburger and react in a similar manner to how your teacher reacted to your shrimp. But now that I'm older, I don't care. I can eat whatever I want, whenever I want. If my bread hadn't been a bit stale, I would have added an egg (making it more breakfast-y), so that yummy yolk could drip down the sides. But the slightly tough bread made it difficult to eat, anyway, and I didn't want to add to the difficulty.