prasantrin

The last time I was in Singapore, I had what must have been "old school Singapore type" curry puffs. They were more empanada-like and were fried. The dough was slightly sweet, though. I thought it was much more like Filipino empanadas than South American-style empanadas I've had. If the purpose of the double-skin method is to create a layer, the recipe I've linked to may accomplish the same thing with the pinwheeling of the dough. With this recipe, I would only follow steps 1-6, then slice the dough a thicker than they suggest, roll it into a larger circle, fill and fry. I would try both dough methods and see which he liked better--there's no harm in having a lot of curry puffs . Edited to add a very blurry picture of some Singaporean curry puffs--the one with the red dot was sardine, and the other was chicken curry, I think.

While not a gas station, the Japanese convenience store Family Mart is about to open in the US. And yes, they will be offering sushi!

I know where that is! I think...Congratulations on the new space! Just in time, too! Does this mean no cakes for the end of July? Have you ever been to Asia City? The tables with no table service reminds me of Asia City. They do primarily take out, but they added a few tables (four, I think) several months after they first opened. We usually do pho or their combination plates when we eat there. They have, by the way, the best bubble tea in the city--the young coconut is absolutely decadent, though it's really more of a dessert than a refreshing slurpee-like beverage. The lychee, mango, and avocado rank highly in my family, as well (the fresh fruit ones--never the powdered flavours). I haven't been to 529 Wellington, yet. It has never been on my list of "must try" places, for some reason. I think it may be because I have very little faith in the WOW Hospitality group. I have never found any of their restaurants to be much better than mediocre. That being said, I think 529 Wellington is associated with the Chaine de Rotisseurs in some way. That group doesn't usually associate itself with mediocre restaurants...I think...so there may be something of value in the place. If you do go, please let us know how it is!

I've used this one at my cooking class (I think it's that one, but I'm not 100% sure). I really like it, though I haven't used it for anything more than making custards or caramel. It's very responsive--goes from high to low in no time flat. I'm thinking of getting one, too, although I don't know if I'll be able to use it when I return to Canada....And that would really be why I'd be buying it!

While never having seen ICA (unless I can include the original two Bobby Flay vs. Morimoto episodes), I think it's important to remember that ICJ had a huge budget. Obscene budget, really. If I remember correctly, that was one of the reasons it was cancelled. ICA can, in no way, compete with ICJ in terms of the ingredients offered just because the Food Network can, in no way, afford it. Perhaps they are doing the best with what they can afford. It doesn't mean the food isn't being taken seriously, nor does it mean good food isn't being created. That being said, I loved ICJ and I think any similar show would pale in comparison, regardless of what foods were being featured.

I have a cousin who became a vegetarian because of the movie Chicken Run. If she had been 10, I'd understand. But she was in her early 20's... Five years later, she is, again, a confirmed meat-eater

The best fried chicken in my hometown (Winnipeg, Canada) can be found at a number of gas stations. It's Chester's Fried Chicken, which I know can also be found in other cities. At one gas station on my way home, the fried chicken outsells gas--people stop for take-out but don't buy their gas there. They also have pizza (not the best, but it will do in a pinch), deep fried pierogi (battered and deep-fried, that is), and samosas. I should mention that this fried chicken franchise has a couple of non-gas station outlets where they do take-out. However, the main outlet was cited for health violations while the gas stations have been perfectly clean!

Costco has huge packs of kabayaki--freshly cooked (I assume) and ready for eating. I'd like to bring some back to Canada with me--anyone know if they can successfully be frozen? Or will they lose texture or flavour? I have a Tilia, so I can vacuum pack them before freezing. My other option is to get some vacuum-packed kabayaki at the airport, but I'd much rather get the ones at Costco.

But the Sgt. used the wrong teaching method for his students.

All my fingers and toes are crossed for you (and me ), too! The Fort Garry is actually my favourite brunch in Winnipeg. The last time we were there, we ate all their financier--they were absolutely delicious! (or maybe it was a madeleine--they were in non-traditional shapes) Very few people even knew what they were, so they just passed them by since they looked so plain. Lucky us! We're doing a catered brunch at Le Provence and have the whole restaurant to ourselves. It should be interesting! But I'm thinking of doing one of their wine dinners, too.

Of course it's possible! I certainly strive to be one of those types of teachers. However, just as different people have different teaching styles, different people will also have different learning styles. The people who thrive under someone like Gordon Ramsay will likely be people who learn best with hard-ass no-nonsense teachers. They respond better to (sometimes over the top) criticism and directness, rather than to hedging and (sometimes false) praise. I would bet that Gordon Ramsay is that kind of learner, and so that is how he teaches. I, personally, am not one of those types, but who am I to tell others they can't possibly be, either?

I forgot all about Tavern in the Park! We've only been there for brunch, so I think it's time for a real meal there! Pineridge Hollow will be placed on the list, too! My mother had only been there for lunch, and I didn't realize they had such a full menu. I'm hoping so, too! We've decided to go with Le Provence for brunch, but still need a cake! I may have to resort to Goodies (they have some kind of cake that's high on the nut content--my mother loves nuts!) if that new dessert place doesn't open in the next 6 weeks! The usuals on our Folklorama list: Argentine (great empanadas!) Slovenian (for the roast pig, but the roast chicken is also good--huge portions--best to share) Hungarian (the one in the Burton Cummings community centre)--for the cabbage rolls, sausage, and langos. The cakes are very good, too! Serbian--fabulous food! Osso Bucco is a great deal. Croatian--also has really great food--we ate there twice during my last folklorama visit. The Greek one at the church in Tuxedo (or somewhere out there). They have the best food of the two Greek places--made by the ladies of the church. their spanakopita is one of the best I've had. They have a little cookbook, too (which I bought but can't find anymore). The Nicaraguan one actually had some very good food. Romanian--the chicken with lots of garlic was quite nice. As were the cakes! I have to admit, we usually go to the same ones year after year, since we only go for the food. Except we stopped going to the shows, and just get the food to go. Most people don't know that you can do that--just ask at the door and they'll let you in without paying the admissions fee. That being said, we've not tried that at every pavilion, but all the ones we've asked have let us in for take-out! If you're interested in Folkorama food pictures, I have some here.

It used to be something of a contradiction in terms to talk of "fine dining" in Winnipeg. There were very few high-end restaurants and what passed as high-end were mostly mediocre mid-ranged restaurants (at least compared with restaurants in other cities). It seems that in the last few years, however, Winnipeg has finally come into its own! I'll be home visiting my mother for about 6 weeks this summer. We've been discussing our meals and are making a list of restaurants we are planning to visit. My mother wants to limit our dining experiences to just 10 restaurants. Apparently (according to my mother), our usual haunts are not included in this count since they are givens. Restaurants we've discussed are: Givens: Bistro Dansk Tre Visi All the cheap ethnic places we usually go to (Siam, Kum Koon, Sun Fortune, North Garden, Asia City, a bunch of Vietnamese places I can't remember the names of, Junior's on St. Mary's, etc.) Folklorama pavilions (we only go for the take out!) Places we've been to and will probably not revisit this trip: Amici's/Bombolini's And this brings me to my question... We're searching for fine® dining options for my visit. So far, our list includes Bernard Mirlycourtois (only open for breakfast/lunch, I think) Le Provence Mise Fusion Grill We've also discussed Dubrovnik's. I'm almost (but not quite) ashamed to say I've never been to Winnipeg's oldest "fine dining" establishment. I feel like I should try it, but a friend's brother did an internship there a decade or so ago and at that time, things were pretty bad. Commercially prepared salad dressings and the like were the norm. As I understand it, the original chef had left during that period, and has since returned, so the food should be better. Does anyone have any comments (for or against) this place? I'm thinking the osso bucco at the Croatian (or is it the Serbian?) pavilion might be a tastier option... Sydney's--I've read both positive and negative comments on this place. I'm wary of trying any place which has about 50% negative reviews (from what I've found so far). But would be willing to try it if I heard a few more positive reviews! Ivory's--Winnipeg more "upscale" Indian restaurant, though it doesn't really fall in the "finer dining" category. We've heard that it's better than East India Company, but that's not saying much since EIC's food is not so good (in my opinion). They have dosa, and that's what is calling us there, but I'm always very wary of ethnic restaurants which are geared more to the general population. I've not heard any comparisons to places like Taste of India or India Palace. Anyone been to Ivory's? Does anyone have other suggestions for fine® dining options? We're also willing to drive out of the city for interesting options (fine or otherwise). Not too far, though--maybe an hour outside the perimeter at the most.

They're definitely my favourites! I was suspicious of the Andouille, but I really like it. That little touch of heat is perfect! Whenwever we go to MSP, Kramarczuk's is one of 5 places on our must-go-to-list. I sneak some links back to Canada with me--haven't been caught, yet!

Doesn't work for me, either. The recipe will show for a second, then will be covered by a form to subscribe. If you're an AOL member or a subscriber to the magazine, you get free access. Otherwise, nothing (according to the website).

From Kramarczuk's? They might sell you some...and if not, you could pick up a few links of Andouille and some Polish, grill them up, and take some pictures for me. I love to live vicariously through others

It's definitely not dragon beard candy. Looks lovely, though! The fine strand remind me of the sai mai part of roti sai mai--one of my favourite Thai snacks! The stuff we bought was very much like taffy. In fact, before we bought it I made a comment to my friend about it looking like taffy, and the guy making it asked us if we were American, since Americans always called it taffy. As I mentioned before, they didn't turn to liquid, they just lost their shape. Although we went in the fall, it was quite warm when we went and it was a few days before we were able to get them back to Japan. By that time, all hope was lost for them (though my friend took one box, peeled each candy out one by one and ate them all at once). They were definitley no longer gift-giving material, though.

I asked a friend, and she said that people have had allergic reactions to hebo, though she has never heard of anyone dying from eating hebo. However, I also asked her if it was an allergic reaction to the bee larvae, or from possible preservatives used, and she said she didn't know (if the reaction was to preservatives or if preservatives are used with hebo). Regarding the doctor visit, I know we're probably all sounding like nags, but if you ever have an allergic reaction resulting in puffy lips, you're just one more reaction away from your throat closing. If you don't already have an epi pen, it's time to get one. In this case, if it's the actual bee larvae you're allergic to, you'll need to be careful of bees. But if it's the preservatives, then you'll have to be very very careful--you will never know what they might be in next.

Possibly. This was a taffy-like candy that we bought from a guy in Insadong. He had a little cart set up and was making it on the spot. There were three flavours--pumpkin, matcha, and maybe goma? I'm not sure what the third one was. It didn't melt as in turn to liquid, each piece just lost its shape, turned into a blob, and was very difficult to get out of the tray. This was after about two days. By the time we got back to Japan, they were very unpretty, so we ended up not giving them as gifts, as planned.

I've not tried Hebo, but I needed to say...even if your breathing is fine you need to go to the doctor. Puffy lips are not a good thing.

I remember scraping all the brown bits and the crunchy slightly burnt garlic from the bottom of the pan whenever my parents made garlic pepper spareribs. I'd add a bit of the oil and eat the brown bits and fried garlic with rice. One day, my mother found me doing this and she said, "You really know how to eat, don't you?" I was about 6 or 7 at the time. Needless to say, as an adult I have slightly elevated blood cholesterol.

Something to note about the hobak candy (taffy-like candy)...if you get some, try to eat it within a day (maybe two). It melts pretty quickly, so if your friend can't get it to you soon after her return, I wouldn't suggest asking for it. But it was good!!! I liked the matcha one.

You forgot to add a smiley, right?

My mother thinks not--she said she hasn't seen any signs up, yet (they usually post signs in our area when they're about to open). I think it usually opens at the end of June. I'll post again when my mother sees the signs.

In restaurants, "omakase" is most often used at sushi places. The word, itself, doesn't have anything directly to do with sushi, though. It means something like, "I entrust in you". I've used the word (perhaps inappropriately) when getting my make-up done here in Japan. Agreed.