prasantrin

True, but it's a heck of a lot harder to not renew than it should be (take my case, for example). I think that's the case for most automatic renewals, and which is why I am very wary of subscribing to any website which uses that system.

Just an update...I finally got a reply to my e-mails. They said they cancelled my membership per my request (note that even though they had billed me for a membership, I could not access the site, even prior to their e-mail). They also said they would refund the subscription. That was a few days ago. I've been checking my credit card on-line, but no refund yet. I know these things take time, but it took no time at all for them to charge my account, one would think they could refund it in an equal amount of time. Might I add, there were no apologies, no "please excuse the inconvience", etc. Nothing. So much for good customer service. I think I"m going to write a little note to Christopher Kimball.

I have embarked on my first attempt to make latke. But I've come across a problem. Sort of. I grated 1 lb of potatoes, and am letting them drain. They're turning brown, which I don't mind, but the liquid is also brown, and there's not very much of it. All the other pics I've seen have had loads of liquid with that all-important starch to go along with it. All the other pics I've seen have also had clear liquid. I also skipped on the onion, since I don't have any. I'm thinking not peeling the potatoes might have been a bad idea (in terms of the browness). But why don't I have any good liquid with starch? Is it the potato I'm using? (I'm using "May Queen" which is a Japanese potato--we're very limited in our potatoes here in Japan). Should I just add a bit of cornstarch or something to make-up for the lack of potato starch? I'm planning on adding 1.5 T flour, 1 egg, salt and pepper following Pam's recipe. I'm really avoiding going to the store, since it's a no-so-balmy 5 degrees C *inside* my apartment--it's probably warmer outside, but I'm too cold to find out!

While related to walking, I would suggest hiking/mountain climbing. Most mountains in Japan are pretty small, and have easy routes along with more difficult ones. It's also a very popular hobby. The mountain climbing summer trip at my school is one of the most popular trips at the school (it's a 3 or 4 day trip with several climbs), even amongst the less physically-inclined. I empathize with your situation. Having worked in both public and private Japanese schools, I can honestly say I would not send my children (had I any) to either. If I had children, I think international schools would be my only option, knowing what goes on (and I currently work at a highly respected school--there are jukus in Tokyo which send their highest level students to take the entrance exam at my school, just to see if they can pass).

I don't if this can be done with enamelware, but an acquaintance from Usenet always recommended putting the cookware in a garbage bag with some ammonia. Close tightly, let sit for hours (days?). The crud should dissolve. WARNING: Do this outside, wear a mask and gloves, etc. etc.

Thanks for the numbers! I'll give them a try once I figure out the best time to call (I'm in Japan). I figure if I stay up a little late, or wake up a little early, I should be able to catch someone at work! MollyB--I hear you! I used to be a paper subscriber, but tried the web subscription to see how I liked it. After this, I will not be subscribing to, or purchasing, either--ever! And I will certainly let them know why.

I'm still planning on doing the cooking class! I was thinking of doing it on the 28th, 29th, or 30th. My friend (who isn't interested in cooking at all) is leaving on the 28th (earlier rather than later in the day, I think) so I have all those days to myself. I leave the evening of the 30th, so I'll probably be leaving Ubud around 4. I might even do cooking classes on all three days, just to give myself something interesting to do! (Or maybe throw a batik class in there somewhere.) The Wednesday class is taught by Janet De Neefe, the owner, so that might be a good class for everyone! You can find the menu for each day here. I'm still up for it, but am open to anything! Wednesday would probably be best, since I leave Friday. Ketut's Place is almost more of a private dinner, I think. Or at least it used to be. By private, I mean you book the place with the appropriate number of people (minimum used to be 4 or 5 people), and they'll make dinner for you. It's not like a typical restaurant. From what I remember of Bali, the Balinese love kids, so I don't foresee bringing children to be a problem. I can check it out when I get there, though, and let you know.

But how does one contact their customer service department regarding website subscriptions? I have sent e-mail after e-mail to the address provided on the website, and all I get back are automated responses. The only phone numbers available are for magazine subscriptions or book sales. Again, does anyone here have any experience with their customer service department, or how one may contact them regarding website subscriptions?

Rather than start a new thread, I'm tacking on to this one. Has anyone had problems with CI's on-line subscription? I signed up for the 14-day free trial, cancelled it on the last day (and got a confirmation of cancellation), then a few hours later got an e-mail saying my credit card had been charged for a full-membership. Sent an e-mail explaining the mix-up, no reply. Just checked my credit card (4 days after the first e-mail was sent), and it was indeed charged so I have another e-mail in, this time demanding a full refund. I'm not impressed at all. Anyone else have problems, and can give me some advice on how to deal with them? I once heard that their subscriptions (online and paper) are managed by a completely different company, so problems often occur. Any truth to that?

Love Mariage Freres - their The Rouge Bourbon is my favorite, the bouquet and the flavor are non-pareil. ← I love Mariage Freres, too, and I think I referenced them early on in this topic. I am lucky enough to live in Japan, where there exist the only Mariage Freres shops outside of France. My first experience with them, some 12 or 13 years ago, had be swooning. I especially loved the waiters (they only have male waitstaff) in their white (more ecru, really) linen suits, although I was sad to find they no longer wear linen, but cotton or some blended fabric. I will have to try the Rouge Bourbon. I usually drink flavoured teas and am making my way down the list, alphabetically. I can't remember where I am, though.

I've eaten at that very stall, too! Except I had the borek, and it was wonderful. I think I had kebabs from another stall...I can't remember now. I really enjoyed the market, and I think about going back to Vienna just to shop there again. I didn't really care for Vienna (except perhaps Steirereck), but the market made the trip!

Do you mean at Arashiyama, or at the Arashiyama branch of Kitcho? I've eaten at a number of restaurants in the Arashiyama area, and like anywhere, the restaurants I've eaten at range from the bad to the average. I don't normally get to eat at the really expensive places unless someone else is paying. As for Kitcho, I've not had the fortune to dine there. I've been thinking of springing for lunch one day, though. None of my Japanese friends or co-workers have dined there, either. Even for the average Japanese (who has quite a bit of disposable income), it's just too expensive. The non-Arashiyama branches are comparatively cheaper, though. So I might try one of those one day.

Last night I ate some left-over popcorn (stove-popped) with salt and butter. Then I used my finger to scrape up the last drops of butter (and some of the salt) out of the bowl. I would do the same thing tonight, but I'm all out of popcorn!

I like eating them with jalapeno jelly. It's the perfect blend of sweet and spice (with a wee bit of tart) to complement the fried brie (or camembert, which I like, as well).

Scroll down a bit to find some of the delightful teas here. I love Mariage Freres (the oldest tea purveyors in France, I think), though I do prefer their loose teas--much more variety of flavours. But if bags are a must, then I would suggest the Marco Polo (if she likes flavoured teas), along with the French Breakfast. Actually, depending on how much you're willing to spend, you could just get all the bagged teas for variety! Mariage Freres teas are beautifully packaged. The shop to which I linked is The Cultured Cup, somewhere in Texas. If you're in that area, you could just drop by. They're very friendly and helpful, and I'm sure they could do something about gift-wrapping the gift. Or if you're looking for more variety, and can read French, you can try the Mariage Freres homepage. You can order on-line and they ship internationally. I've never had much luck with the English link on the site, but the Japanese one works!

She looks just like a long-haired version of my sweetie! (See avatar at left.) She even has that same haughty look, which is not haughtiness at all, but merely contentment with her station in life as master of many humans. Is there a particular reason why bread being served after the food order is taken is a pet peeve? I have the opposite pet peeve. I don't believe bread should be served before a food order is taken. I don't believe is should be served at all, unless it complements what you are eating in some way. I won't turn it away if it's a good loaf/slice of bread, but I'd rather not have it unless I need it to put my chopped liver on, or to sop up some delicious sauce.

Have you found any lime hi-chew again? I saw some yesterday at the convenience store on campus. I'd be happy to send you some if you need a fix!

If you're anywhere near Gimli, Manitoba, you might be able to find something there.

No. You'll actually find very few places that will pay commission on top of wage, and if you do, it's usually only 2%, and definitely no more than 5%--a far cry from the 15-20% average waitstaff make. Back to the original topic, I mentioned this before but it got removed because of other off-topic remarks (as I fear this reply will be). In my experience as waitstaff, the biggest tippers, at least in Winnipeg, were those who were out to impress. They were the schmoozer/pretentious/nouveau riche crowd. Generally, they left me the biggest tips (20-25%--20% is a lot in Winnipeg, 25% is outrageously good). Luckily, there are as many pretentious-types in Winnipeg as there are frugal-types.

It worked, it worked!! I feel like I'm a part of the club now! And that Ovaltine kulfi...

I tried using a computer at work, but still no go! Would someone mind giving me the url of the next page, or some other page after the welcome page? Maybe I could get in that way. I really want to see those pictures!

Even though the final result looks scrumptious, the picture of the skinned rabbit made me a bit sad. It looked a little too much like a cat...

I tried that and it wouldn't let me in. I just tried it again and there's still no link for me anywhere on the page--not even the welcome. I must be missing a plug-in or something. Oh well, shoganai, as they say in Japan.

How do you get in? All I get is the "Welcome" page, with no other link on which to link...not even the "welcome"!

Is she a tea enthusiast or just a tea drinker? Generally, tea enthusiasts frown on infusers. They cramp the leaves, preventing them from fully expanding and releasing all their flavours, and there's something else about the holes being too small (but I can't remember why that's bad). That being said, it sure it cute, and I'd use it for my lesser qualities teas.