prasantrin

I've been researching for my trip in the spring, and have found a place called Bastakiah Nights to be highly recommended. It would be in the high-end range, I think (I can't find info on prices, but the descriptions made it seem expensive). There's also a place called Automatic Food, or Automatic Schwarma or Automatic something that's supposed to be quite good Lebanese. I think this one is lower-end than Bastakiah Nights, but I can't guarantee that. Sorry for the late reply. Hope you're having a good trip, and please report back!

Was that organic earl grey tea in a bag???

Japan is a huge home-baking country! But mostly pretty cakes and cookies, definitely not these kinds of breads! Costco still had some big pots the last time I was there. I'm glad you're doing it first! I've been meaning to try it, but have been trying to decide which flour to use, etc. I do have a nice rompertof (sp?) that I brought back from Romania a year or so ago which I could use for baking, and I also have a big pyrex dish if needed. But I'm still scared!

Which crepe did you get? I loved the chicken one, and actually enjoyed it more than the quiche at Bouchon. Those look good! When I was there, I had the exotic and I must admit, I was disappointed. After all the raves I had read here, I expected to be blown away, but I wasn't. It reminded me too much of the artificial-like coconut flavour of Malibu rum. But those chocolate goodies...yum! I just noticed the eyeball on the right one--what was that?!?!?

I'm looking forward to it, too! I'm not actually going until March, but I'm so excited that I feel the need to plan way ahead...I'm such an eager beaver! In Yemen, outside of Sana'a we need to use a tour company (mandated by the goverment of Yemen, from what I understand), so we might be restricted to whatever restaurants they take us to, but I'm sure we'll find something exciting out there. I'm hoping to come upon a local market or two.

I've done the eGullet search, and have found next to nothing. Surely some adventurous eGulleters (particularly those around the UAE or Oman) have been to Yemen? I've just put down a deposit for a two-week trip to the area--4 days in Yemen (Sana'a and the vicinity) and the UAE the rest of the time. There's plenty of information on the UAE (though I may still ask for updates later), but nothing on Yemen! Any suggestions for delicious foods to eat, places to eat them, and foodie things to buy? I hear honey is good, and maybe coffee, too...any truth to those rumours?

There have been ads out for I think the Hilton or Ritz Carlton TG buffet for weeks. The price varies depending on the day and seating you attend, but run about Y4000.

Do you use the chile packet from Mama? That chile packet is enough to bring the most seasoned chile eater to tears... We have always used the spice packet from Mama, but not the noodles. My dad hated their noodles, so we would always use better quality ones.

I noticed them for the first time *at my local grocery store*. I've seen them elsewhere, especially as omiyage (I found it in abundance in Hirado last month), but not so much locally. They were in a nice blue tin--very different from usual Japanese packaging in that it was very simple. It didn't even have a picture of a whale on it!

This picture looks like it belongs in a magazine or travel guide! I seriously thought it was a professional photo--the rosy glow of his cheeks, the reflection of the light off the hanging meat. Beautiful!

I just noticed that my local grocery store (Ikari) is carrying cans (like tins of tuna) of whale meat (minke). They're quite expensive--about Y580 for a small can. I won't be buying it--I've had whale more than once, and haven't liked it much.

I was in Kyushu last weekend (second time in less than a month!) and found some interesting KitKat at the omiyage store. It was labelled as a special Kyushu flavour, and it was on of the Patissiere Takagi line. I think it was mango and something else, enrobed in white chocolate. I wanted to buy some, but it would have been Y1000 for 10 2-packs of the stuff, and I was poor! I wish I had at least taken a picture... It came in a really nice box, too!

In previous conversations with others in the Baking Forum, you've mentioned some of the problems you've had with having your books published--limitations due to space, etc. In a perfect world, what would your ideal baking book include? Have you ever had so many problems with a publisher or editor that you've wanted to pull out of a project? And what helpful advice would you give a wanna-be cookbook writer (I'm not one, but I'm just curious about the business-side of such things) for dealing with publishers and editors (aside from plying them with samples of your baked goods )?

Good to see you back online! I've been wondering how you were doing. First of all, you don't say where in Bali you are. I would imagine your access to resources would be quite different if you were in Dempasar (or in its environs) vs. some small town up north. If you can, try to hook up with a local who can help you navigate the markets. They're used to the produce and such, so they can help you learn what's good and what just looks good. When torakris and I were in Ubud, we did a cooking class which included a tour of the market (neither of us made it to that part, though). If you were able to do something like that, you could ask very specific questions to the group leader. About cooking utensils and tools, is there any way you could get someone to ship some of your stuff from Japan to you? Or do you think you might make it back for Oshogatsu? Pack light, then fill your bags with cooking supplies for the return! I don't think you have to be that much more conscious about food safety there as you did in Japan. Think of the food-safety things you did during hot and humid Osaka summers. I would think that would be a good start. About ants, in my experience in SEAsia, there is no keeping ants out of your kitchen. But if you really want to try, you can try boric acid mixed with some sugar (concentrates vary, but anywhere from 10-30% boric acid would be good). Don't try this if you have pets or children around, though.

But I suppose I can forgive you, since you offered so much other good food in its stead. : I'll have to remember the Deck for my next trip. We always make the trek to Wat Po since that's where the family Buddhas are, and we're always hungry. Now we'll have somewhere to eat! (That crab burger looked great! Anything fried is good, that's my rule.) Did you find fried chicken skins anywhere? I had some once, but can't remember where.

Anyone know where I can find rice paper? The kind that tastes like a host (for all you Catholics out there). Or for the non-Catholics, the thin white edible paper-looking sheet that is sometimes found around candies or other sweets. I want to make some torrone, and while rice paper isn't obligatory, it makes it look so much prettier! By the way, I found some pearl sugar at Tokyu Hands (called "Waffle Sugar" on the bag)! It was reasonably priced (about Y500), I thought, so not I'm ready to make that sugar bread Chufi posted in her Dutch food thread! Lucky me!

You know you're Filipino when.... I love all those things, but you forgot fried chicken skins! I might have written about this once before, but when I was a child (3rd grade or younger) and we had garlic pepper spareribs for dinner, I would scrape out all the good stuff from the bottom of the pan (along with some of the oil), and eat it with rice. And I wonder why my triglycerides and cholesterol are high...

But what about donburi? Things have to touch in donburi--it's a rule!

I love those! I just had some again recently (we get a lot of food gifts in our department). The stretchiness is due to mochi. I can't remember if the mochi part of the outside part, or if it's a separate thin layer between the outside and the inside. I'm due for a trip to Kyoto soon (need to get my hair cut!). If you want I can find some for you and ship it on up. Takkyubin is my friend!

About the yoghurt and oatmeal, do you toast your oatmeal before adding it, or just add it raw? I eat yoghurt with granola (nature valley), and quite like it, but I can't imagine how it would taste with just plain oatmeal. Toasted oatmeal might be OK, but ordinary oatmeal....I'm just not sure about it.

Even though you've just had Indian, do you think you could make a stop at Dosa King? It's around Sukhumvit--maybe around Soi 15, just across the street (but on the same side) from the hotel shaped like a ship--the Westin (it's attached to Robinson's, with a Tops in the basement)? I love Dosa King.

While in the range of your $20+ models, have you taken a look at the one from Lee Valley? Their stuff is usually pretty good quality. You can go to one of their stores to check it out, and that would take care of your buying-in-a-shop preference.

Elderly people and those with carpal tunnel and/or tennis elbow (I have both...for 4 years now...but it's getting better!)

I think a lot of the dishes mentioned have been seen in numerous other cookbooks. I think it's important to clarify your focus. Are you interested in writing a cookbook that contains recipes for dishes not usually seen in cookbooks? Or are you thinking about writing an all-encompassing Japanese cookbook--something like a more up-to-date version of Tsuji's Art of Japanese Cooking? I, personally, would love to see more Japanese baking recipes. My mother once found a beautiful Japanese baking cookbook at the library, but someone checked it out and never returned it. Even recipes for something like shokupan would be welcome.

...when you dream about eGullet posts. And then wake up and think, "I have to post about this to the 'You know you're an eGulleter when...' topic!"