prasantrin

Pizza-La--I've never had any good pizzas from Pizza-La, and that includes their basic cheese! I do like the Korean BBQ one from pizza hut, on occasion, but I usually stick with basic pizza with pepperoni and pineapple. I'm in Nishinomiya, too, btw! Maybe we share the same pizza places!

I like Kraft Parmesan for certain things--like plain tomato sauce pastas. One thing I always use Kraft for is Golden Corn Fry. I put way too much parmesan on it to use the "better" stuff!

Do you run the hot water over the backs of the trays or the tops? If tops, try running it over the backs--you don't even have to use hot water. Just lukewarm or even cold works (as long as it's not too cold). Just don't forget to put a hand under the icecubes, or they'll all end up in the sink!

Hmmm...I don't think I'm capable of modifying a stovetop smoker to do cold smoking, so that idea might be out for me. Seeing as I'm in Japan, however, I should have fairly easy access to some cold smoking sticks, right? I'm going to have to get me to Tokyu Hands to see if they carry them. So, dougal, in repayment for your fine information, if I ever find them, I'd be happy to ship you some! If they're not too heavy, I imagine they could be shipped by small packet, or at least surface (but that would take several weeks). Let me know!

Mmmmmmmm....I love anything caramel. Must find a copy of the cake--I will look for the Southern Cooking recipe. I love the plate, too! We have a similar pattern, but in blue instead of green and with my grandfather's signature on it. Can you tell me the name of your pattern? I'm hoping to augment out set!

Mmmmm.....I love crumbles! Only problem is, I tend to get confused and think I like cobblers. Then I order one and get something different from what I imagined! Must remember...crumble...crumble...crumble....I'll just try to picture yours from now on, and that will help me remember!

What's that thing at the top of the plate? It looks like some poor guy lost a bit of his...umm....you know...

When I first saw the teaser pictures, I thought the next blogger might be somewhere in Ontario! I'm really looking forward to this--I can't wait to see what sweets you make up this week! (Still too humid in Japan to do more than just watch in envy!)

This foodblog reminded me a lot of Ann_T's blog--beautiful scenery, beautiful food, and now everyone wants to go where you are! One of these days I'm going to make a trek out to Utah. I'm actually planning on going to Logan, but now that I've seen your part of the state, I'll hopefully get to drive down that way, too. Thanks so much for sharing your part of the world!

As an aside, I can't believe you know Moxy Früvous! I thought their appeal was largely limited to Canadian university campuses (and mostly in the '90s), but it's nice to see they have other fans out there.

My favourite cookies to ship are the florentine bar cookies and the hazelnut thumbprint cookies from the same Fine Cooking issue--I think around December 2000, or earlier. I don't have the magazine with me in Japan--I wish I did because I'd love to make some now!

I've made the Snappy Gingersnap recipe from that book many, many times. It's my absolute favourite. I love gingersnaps, but I find most gingersnap cookies to be too cakey and sweet, but hers is chewy yet crispy, and has the perfect amount of ginger (I like a lot of ginger, and sometimes I add even more). I had no idea her books were out of print. They were always on my list of "must buys", but never actually made it into my hands. A quick search on Amazon finds Classic Stars Desserts, which has not yet been published. I hope this book has a lot of the Stars and Four Star recipes! (Used copies of the other two are available, however!)

Why does it have to be a joke? As Katie mentioned, it's difficult to reconcile one's intellectual reactions with one's emotional reactions to such things, especially for those of us with very active imaginations. As a result, some may feel queasy when eating fish for the next few weeks (I had some last night, fwiw, and will probably have some tonight, as well). Why is that feeling so difficult to understand or, at the very least, empathize with?

One of my favourite memories of Morocco is having crepes with cheese--I'm not sure what kind it was (gouda? edam? gruyere?), but it was just a light sprinkling of cheese in the middle. People always want to go fancy with crepe fillings, but I think simple cheese is the best.

I think you're stuck with the percolator/urn type maker for that many people. You could try renting one rather than buying, and perhaps use better quality coffee to help offset the percolator-ness of it? Take a look at this topic for hints on making good percolator coffee (read all the way through).

Crap, that looks good! I'm so hungry right now and all I have is some smoked Tasmanian trout in my fridge, but no bread or cream cheese in sight! Do you think something like this smoked salmon could be done in one of those stovetop smokers? And bacon? I had considered buying one a few years ago, but didn't. I remember Daniel smoked something very tasty looking with his, but do you think they could do salmon and bacon?

Interestingly, I showed the pictures to my co-workers. None of them had even heard of tainoe, much less seen one! (And the motto of the English department is "We live to eat!") One of them told me about a dish she really likes to make with tai head and some other parts that are usually discarded in sushi/sashimi making, and now she thinks she might not be able to make it again! I know it's not that big a deal, but I have a very active imagination!! I'll probably dream of it tonight!

I saw that! I was thinking that whoever wanted chewy, not cakey pumpkin cookies might be able to word off that recipe. But I couldn't remember who wanted the cookies, and couldn't figure out how to put pumpkin in it. (I'm a recipe follower, not a creator, I admit it!)

I love that one! It reminds me of something my mother might have done!

Why, Hiroyuki, Why????!?!??!?!?! I've never done anything bad to you, and I'm sure we've never had anything close to a disagreement, and now thanks to those pictures the hair on my arms is standing up, I have goosebumps, and I may never be able to sleep again!!! That was truly disgusting. I'm never eating fish again! Or at least not a whole fish ever again. Please tell me those things can only be found in tai, so I can still eat other types of fish without feeling all creepy crawly....

Two years from now, when I'm hopefully free of work contracts, I'm making my way to Bangkok for the WGF. If I ask nicely, do you think they'll re-do that foie gras menu for me? I am very very jealous, though I'm very glad you don't have pictures, or I might have to quit my job right now!

Thanks so much! I love making bars, and yours all looked so delicious! I'm starting with hundreds 'n thousands shortbread (because that's the only one I have all the ingredients for), but I see a trip to Costco in my near future to pick up supplies for the rest! About the flapjacks, when you first posted your pictures of the bars, I kept thinking, "Oh, I guess she decided not to make the flapjacks!" because I was expecting some sort of little pancake dipped in chocolate. So thanks for the explanation! Oh, did you use something like an 8" square tin, or a 9x12-ish rectangular one? I'm not very good at estimating pan sizes based on volume of dough, so I thought I should ask before I make a mistake!

Do the restaurants involved in City Dine use the donations they raise as a tax deduction? Note: I'm not commenting on the value of such fund-raising events, I've just always wondered how that works.

Phew! Am I glad you chose the only recipe there which can be found online! Here it is. I guess it's a good thing I didn't ask for the ones I wanted then! They do all look fabulous, and I'd make all of them if you gave the recipes. (except maybe the biscotti--I'm not a big fan of biscotti)

When I was very young, I thought I hated mashed potatoes because the only mashed potatoes I'd ever had were instant (same goes for stuffing, cranberry sauce, and mac and cheese). We very rarely had mashed potatoes--it was strictly a Thanksgiving thing. But I think my dad had fond memories of mashed potatoes from when he lived in Virginia, and instant suited him just fine for that once-a-year craving.