prasantrin

I used sugar baby, too, based on the picture that accompanies the loose recipe she has on her website. http://doriegreenspan.com/2008/09/pumpkin-packed-with-bread-and-cheese-a-recipe-in-progress.html That recipe says to use a pumpkin about 2 1/2 to 3 lbs, so a 6 lb pumpkin would be for double the recipe! But maybe yours was thicker than mine.

Calipoutine

Tons of recipes for cake sale if you do a search (and more accurate if you put an accent aigu on the e of sale). Here's one example http://www.citronetvanille.com/blog/appetizers/a-deja-vu-cake-traditional-french-gruyere-green-olives-and-ham-cake/

One of the problems is that you've transliterated the name incorrectly. It's "cake sale" (salt cake, most likely) not "cake sara/sale".

There a whole other thread on shipping baked goods. In addition, if you make your own charcuterie, you could send some dried sausages and the like. I'm sure they would be much appreciated. Homemade trail mix would add a good source of protein. Also, savoury crackers would be nice, too. Tapanade to accompany the crackers might be a nice addition, and would probably keep OK. If you wanted to add some non-homemade stuff, Laughing Cow cheese doesn't need to be refrigerated.

If you're using metric weights, you're using a scale, so odd numbers like 437g aren't that big a deal. If you round up to 500g for 1/2 lb, you're going to screw up a lot of bakers. I don't really understand the point of what you're trying to do.

Can't remember, but if you search for the tread, I'm sure Hiroyuki explained it.

Assuming you mean the Japanese Iron Chefs, there was discussion on the Japan board about making fried rice using short-grain rice. With sgr, hot rice is preferable. Long grain rice should be cold.

Europe's Best frozen fruit is the best! I've never seen a differentiation between Osaka-style okonomiyaki with or without nagaimo on menus in Japan, just a Hiroshima vs Osaka-style division. The types of okonomiyaki restaurants I used to frequent were all Osaka-style, though, so they never had Hiroshima-style on their menus. You could have brought the dried bonito. Most fish for personal consumption is OK to bring to Canada. I use CFIA's AIRS to check what I can and can't bring back. No nagaimo (unless I sneak it in), but I'm bringing back some mikan in December! Did you slice the pork while it was still a little frozen, or was it fresh/thawed? I have a long gyuto in storage that I could break out for tasks like that. If only I had the confidence!

That pork does look good! Buta-chiizu okonomiyaki is my favourite! Where do you get your pork sliced so thinly? I've only seen that kind of thinness at Japanese markets in the TO area, but I haven't seen it in Winnipeg yet. Have you been able to find nagaimo in your area? I've heard it's becoming easier to find in Canada, and I would definitely recommend using it rather than baking powder. The woman who taught me to make okonomiyaki said if I couldn't get nagaimo, then just leave it out. You don't want the batter to rise, the nagaimo just makes a more tender product. Your recipe is about the same as mine, except I always add instant dashi granules, and I never add additional water. It makes the batter to watery (but the nagaimo adds moisture, so if I don't have nagaimo, I guess water would be necessary). MSG is delicious!

I can tell you're only 1/4 Japanese because you used chicken breast and not thigh. Still, that oyakodon looked delicious, and I wish I could have had some! I've not had oyakodon in several years, I think. Not even in Japan!

I had always wondered about your surname and thought it was perhaps just a username you chose for whatever reason. Can't wait to see what you do with Japanese food (and other stuff, of course) this week!

I'd like to add my thanks, too. It's been a great week with you! A bit of a funny story, when the picture of Nickloman came up, I only saw the picture and hadn't read the text, so I thought, "Wait a minute! I thought Prawncrackers was Chinese!" Then I realized the picture wasn't of you.

Mmmmm...deluxe scotch eggs. What kind of crumbs did you use, and what kind of minced meat? Was it pork or something else? ETA: I just read Peter's comment--salmon? Really? Sounds delicious!

I've had sizzling stir-fried squid http://www.thaifoodandtravel.com/recipes/padchah.html before but without the green peppercorns. Would probably be even better with! Where'd you get them? Lucky? Sun Wah?

If you don't want to use eggs, just look for a vegan chocolate cake recipe on the 'net. A friend gave me a recipe once and when I searched, I found they're all the same--oil, cocoa, sugar (make sure it's vegan), etc. and they're decent. Scale the recipe and time up or down to suit your pan.

May I ask to which country you were bringing the beef? I was looking into bringing some things back to Canada from Japan, but I would need certificates and blah blah blah for some of the stuff. I don't really want to bother with all that, but if Nissin or other places will prepare the stuff for me so I don't have to go through the trouble, I might reconsider!

There's an olive thread in the China forum that explains that what Chinese people call "olives" are really jujubes (Chinese dates). It's an old thread, but I remember reading it recently when doing some research.

I looked it up, and McD's hash browns only have just over 3 points! That's a mere 6th of my daily allowance. The trouble is, once you have one, you just want more. Yes, addictive. I think it's the fat and sodium and crispy starchy goodness.

That's like a restaurant meal! Next time I want Chinese food, I'm eating at Prawncrackers' house! I think I need some of that sticky pudding, too.

This sounds interesting! Is the entire burger battered and fried, or just the patty? Is it beef? I had one piece of KFC and fries yesterday. I actually liked it, but my WW plan didn't. That's my entire points allotment in one tiny meal. Today I had 3 pieces of hum soi gok. It was tasteless, but it was fried and anything fried is good. That's the rule. But again, my WW plan didn't approve, although this time, it was maybe only half my WW points. ETA--this morning I was locked out of the pottery studio I go to, so I walked to McD's and had a large coffee with two creams and hash browns. Hadn't had coffee with cream or hash browns in ages. And that meal was probably my other half of my WW points for today. Very bad, I am.

If you feel comfortable inviting strangers, I'd suggest calling the International Students Centre at your local university (or boarding school). There are always international students alone during the holidays, and they would probably really enjoy experiencing TG with a "real" American family.

When MW says he's saddened the phone call was made public, I would guess he really means he's saddened it was made public because it embarrassed him. We all do and say things we regret when we're angry. Had the issue not been made public, perhaps he would have called with an apology. Now he might be too embarrassed and/or too proud to offer any regrets. Question to Mrs. CC--would you return to the restaurant (assuming you were allowed)?

Before they lock this up, once everything is cooked, try taking out the meat, frying it, and putting it back in the sauce. Adds a whole 'nother level of good stuff! Makes great sandwiches the next day, too!

Have you considered using a meat grinder? The manual type, though you can get a motor for them, too. If you get a plate for fine grinds, you should be able to get a fine enough grind for almond flour. like the type in the top two pictures here.