prasantrin

Then I'd have to buy a kitchen torch! Not such an easy feat, although I did find one of those Iwatani adaptors for their butane cans, but it was Y4000! I might have to splurge, though. One can never have too many kitchen gadgets, after all! I'll see what I can find in Kobe today. My oven goes up to 300C, it just doesn't have a broiler element. Do you think using a very high oven temperature would melt the cheese faster than the (very weak) microwave? I microwave for about 90 seconds (in part because I use thinly sliced rather than grated cheese, and partly because the microwave is very weak). Hmm, there's an idea! I'd have to use slices of bread and not croutons or it would get too messy (at home the mess wouldn't be a problem, but at work it would be). Still no broiler, but I do have a toaster oven which would work. FoS on the menu for dinner tonight so I can experiment!

EXACTLY!! I have no idea why the supervisor (past? and present) allow the seniors so much control. It's like high school cliques, and some of the seniors represent the "Mean Girls" (ever seen the movie?). If the co-ordinator really wants to show she has the skills to run this program, she should re-vamp the whole thing including how people register and pay for it. If some people drop out because of it, then so be it. Those are probably the people you would want to drop out.

I'm getting ready to place an order with Kikuya, and I figure I may as well get my money's worth regarding shipping costs. I'm trying to add things I can buy locally, but are cheaper on the website, but I'm encountering some difficulties. Is whole wheat flour 全粒粉 ? And what are 発芽玄米 and 発芽玄米あられ? Some kind of rice, but what are they used for, specifically? I tried to babelfish the information, but the translation didn't quite make sense ("3 dividing you mixing, please try making. There being a sweet taste, it is tasty, is.") Just based on names, is there a difference between 北海道産ライ麦全粒粉and ライ麦粉　荒挽き? I know the former is from Hokkaido, and the latter is coarse ground, but aside from that, I'm not sure what the difference is.

Whenever I made FOS, I use croutons for ease of eating, and I stick it in the microwave to melt the cheese (my Japanese oven doesn't have a broil feature, and my bowls won't fit under the fish broiler). By the time the cheese has melted and I'm ready to eat it, the croutons have soaked up most of the soup! On one hand, it's not such a bad thing. But on the other hand, I kind of like the idea of soup rather than soggy croutons. How can I prevent this from happening. FWIW, my croutons are homemade--cubed stale bread tossed with olive oil, thyme, and salt, then baked till crisp. Should I be doing something different with my croutons?

Whose to say the ingredients used in the children's menu weren't top-notch? I love grilled cheese sandwiches, especially when made with gruyere with parmesan-crusted bread (when browning the bread, add some parmesan to the pan). The cheeseburgers could have been made with freshly ground angus beef, organic onions (tomatoes, lettuce), etc. It doesn't have to be junk food.

I'd like to make this, but only have access to frozen wild blueberries. Is there something I should do to the berries to help prevent bleeding when I add them? So far I've only used them in blueberry pancakes, and I always get bleeding, even when I add them at the very last minute and stir very lightly.

You must not have known very many Chinese/Filipino/Thai/etc. people. I've never known anyone from those groups to shun chicken wings. . . ever. . . I remember when few people (as a percentage) were overweight, much less obese.

I'd love one of those crepes! I'm confused about amounts. They tell you how many to cook for, so does that mean you cook for the number of people who reserved? Or do they just estimate? If people reserve but don't show up, do they still have to pay for their meals? If not, that could be something to suggest to reduce the number of no-shows. With the groups my mother belongs to, you not only have to reserve in advance, but you must also pay when you reserve, not when you show up.

Noooooooo!!!! My dad used to buy those, but never steamed or boiled as directed. Instead, he'd cut it into chunks and fry. Excellent with freshly cooked white rice.

I took a look at the website, and just for clarification--will cocktails be available in the restaurant section, as well? And it says the main bar only seats 10--is that correct? If I make it to MSP this summer, I'll definitely be there! We usually go every year, but we were thinking of trying somewhere new this year. This, however, will be incentive to go!

This doesn't really qualify, but I just found out an exchange student I'll be counselling from April doesn't eat potatoes. And she's German. She's not allergic to them, but she just won't eat them. ETA: I mention that she's German because I thought potatoes were very commonly used in German cuisine. Am I wrong? I'm not very familiar with it, so I could very well be. She's from Bonn, if that makes a difference.

I'd go with that one. FWIW, I wouldn't have used the word "invade", though Cambodia was a French colony (ever hear of Indochina?)

Thanks! I read something like that on eG before (I think a famous French chef uses it), but hadn't tried it. After seeing your fries, though, I've got some on the stove as I type! I've got another 5 or so minutes left of low-heat frying, then I'm pushing it up to crisp them! Unfortunately, no mayo left, so it's just ketchup tonight. ETA: They would have been great if the potatoes had been decent. Darn Japanese potatoes!

I'll make sure to NEVER mention this to my kids. Both of them love ma po tofu, although we make it typically mild like in Japan. ← Unfortunately, I suffered from both those problems as a child. The former explains my childhood distaste for any kind of mushy food (oatmeal), and the latter explains my distaste for things like ketchup with scrambled eggs. I actually don't mind any of those things now.

It was very much the thing last year in Japan, and perhaps still is. It's supposed to be quite healthful, and there are many types and flavours available. Black vinegar was the most popular kind, IIRC. Oops. This article is from 2004, so I guess it's been popular for longer than I thought. . .

I buy canned corn in Japan when I just want a little corn. Frozen corn sucks, and an (yes, that's one) ear of corn is Y200 while I can get a can for Y100. I only buy ears when I want to make pork corn balls or when I have a craving for corn on the cob.

I hated it when I was young because it looked like vomit. Other people who vomit a lot, or who have very active imaginations, might dislike it for that reason, too.

I didn't like tofu so much when I was a child, and I hated soybean milk (even Vitasoy chocolate-flavoured). But now I quite like tofu, and will even eat it without cooking it (is that bad for me?). And as for soy milk, I hate pretty much all US/Canadian brands with thickeners and artificial flavours, and I've yet to find a Chinese grocery store brand I can drink. But there is a Japanese brand I like a lot, and I not only like their flavoured ones, but their plain one, as well. So there's still a chance for your niece. And although I say I'm Thai-Filipino, I'm technically 5/16 Chinese so I feel somewhat qualified to answer.

Everything looks great, but I really want to know how you did your fries. Did you double fry? Triple fry? Or bake? I've got a craving for fries, and yours look perfect to me!

Gourmet Sleuth does conversions for almost every single ingredient you can imagine. It's rather cumbersome, but it works for most things. For example, type in "tomato", then choose "Vegetables and Vegetable Products" then scroll way down for "Tomato, red, ripe, raw, year round average" (or "June thru October average", or "November thru May average", depending on what you want), then next to "convert", type in 1 and choose whatever measurement you want to start with (they have small, medium, and large-sized tomatoes plus an assortment of other ones), and the measurement you're looking for (volume or weight, and it will calculate it. But wear your reading glasses if you need to because they use really tiny numbers. Like I said, it's cumbersome, but it does it what you need it to do. But no rosemary sprig info. This link is the one I was referring to earlier, originally posted by Steven Blaski. It says a 4"-stem of rosemary is 1/4 tsp. dried leaves.

I took a look, and it's a nice fridge! The pictures I looked at showed that the bottom freezer has a regular door rather than just a pull-out drawer (which I hate). But the drawers seem awfully shallow. Could you stick a turkey in there? Do the drawers come out completely if you need more space for something like a turkey?

I think it would be even cooler to have a maid to do all that stuff for me. But (and sorry if I'm being dense), if I have a timer like this one which handles up to 15 amps and allows 3-prong appliances, then it should be OK--no? If I buy the Bunn BTX (the one with the thermos), according to the spec sheet it's 7 amps and only has 2-prongs, so the timer above should be OK, shouldn't it? Just wondering for future reference. . .

For me, new rice cooks up softer than old rice (especially really old rice, if you ever keep around rice longer than you should). I also find I prefer to cook new rice with a little less water than I usually use.

Should one really want a unit with a timer, but also really want a Technivorm or a Bunn, is there any reason one couldn't use one of those on/off timers (the ones often used for turning on and off lights when on vacation) with a unit? Would it damage the unit or decrease its coffee-making greatness in any way?

I posted a query a year or so ago about the same thing--how many grams/cups/etc. is a ~, and someone posted a very good link with equivalents for many different ingredients. I think I have it bookmarked as a favourite on my home computer, but in the meantime, if you check for topics I started, you might be able to find it (sorry, I'm at work or I'd do it myself).