prasantrin

Chinese sausage and a fried egg on rice.

An oolong from Taiwan called Eastern Beauty. I think I need to find proper brewing instructions for it. I've made it a bit weak, so I can't really taste any nuances.

Chicken thighs sprinkled with lemon pepper and dredged in a bit of cornstarch. Browned in a bit of oil, then finished in the oven.

http://forums.egullet.org/index.php?showto...5&hl=cocoa+nibs

I'm fairly certain there's a SPAM museum somewhere in the world, but can't remember where. ETA: Austin, Minnesota. Who wants to take one for the team? It's free!

I've had that soup, as well, in a small town just on the Hungarian side of the Hungary-Romania border. It was very delicious, and I've often thought of it but could not remember the name. Thanks for reminding me (and thanks to Pan for posting the spelling!).

There are more potato-focused breads in Japan, but they wouldn't qualify as "sandwiches" according to that lawsuit (which is one of the dumbest, most frivolous uses of the court system I've ever encountered). There are buns with a hash brown (McD's style) baked in the top. They've got pretty squiggles of mayo and ketchup decorating the hash brown. I've never purchased one because it seems so...gross...but if I'm feeling brave, maybe I'll buy one and post a picture. There are also pastries made with croissant dough that have potato salad baked onto them. I like these more than potato salad sandwiches, but I still rarely eat them because they are so rich. I like how the Japanese have taken two very western starches and combined them to make one big super starch. No wonder they're getting bigger over here...

Are potato chip sandwiches Canadian? I guess that explains why I put potato chips in my sandwiches (sometimes), but it's usually in addition to whatever protein is in there. It's never just potato chips as the filling. Does it still count as a potato sandwich? I also put french fries in my filet o' fish and hamburgers when I go to McD's, but that's also an addition, not the star. When most people make potato chip sandwiches, do they use plain potato chips, or can you use flavoured potato chips, too?

I twirl a little bit of pasta until it's all wound up on my fork. A little hanging off (like an inch or two) is OK, but not too much, 'cause it all has to end up in my mouth (another reason I don't twirl too much pasta onto the fork). Too much splattering otherwise. ETA, Miss Manners even has an opinion about spoons and pasta!

I went to Kim's website noted on her post and ended up in a place I couldn't use. Can you help me find this recipe? Thanks. I hope. ← Go to the Candy section and you'll find "Iced Almonds". That's where I found it. I think...

That's three verys -- obviously I've never been. What are they like? ← I like potato salad, and I like soft white bread, but I don't like potato salad sandwiches. They're very carb-y. Actually, they're not that bad. I've just been scarred after having bitten into a potato salad sandwich thinking it was egg salad. It wasn't a pleasant surprise.

Potato salad sandwiches are very very very common in Japan. I'm not sure if you can actually get them in restaurants, but you can get them at bakeries everywhere.

gfron mentioned seasonal price breaks, so I was thinking maybe you could give them an introductory price. Make it very clear that it will only be for the first order, and subsequent orders will be at your usual price. They might be wary because they don't know if they'll be able to move your product. Once they see there is a demand for it, they may be willing to pay more. Another option is to see if they're willing to sell it on consignment. But yes, if you're due in 3 weeks, I don't know if you'll have much time to really go all out if they want more. Best to stick with one big event at a time!

Burning question... How do Italians feel about using bread to mop up remaining pasta sauce? It was discussed a little in the French table manners topic, and I'm wondering if Italians have similar ideas.

He's a member of eG. Maybe you could PM him and beg him for it...

You didn't mention the 18-thing when you reported it. I guess that's why I'm confused. It wouldn't surprise me if they wouldn't let under-18s near a knife, but you could have taken another position anywhere--even dishwasher or busboy--at least to show you wanted to be near the kitchen, and to get the feel of what a busy kitchen is like. You said in your previous topic: If you would have done those things for free, then why not do them for pay at another place? Like McD's or a chain restaurant? Your original topic was started 9 months ago. What did you do during summer holidays to get into a kitchen...any kitchen? From everything you've written, both then and now, I really feel you're not ready to be in a kitchen, and that you're not really committed to that particular line of work. Like chiantiglace said, if you really want it, you'll do whatever it takes to get it. If you really wanted it, you'd be doing something...anything...and you'd already be in it in some way.

Loved all the recent (and earlier) makings! But I would LOVE the recipe for those almonds. ← I was going to ask the same thing, then I remembered it would probably be on her website. Kim--you need to start adding to your descriptions. Like "Iced almonds, found in the Candy section," to make it easier for us to find the recipes, because you know we're going to ask! (Do you know what temperature "golden brown" is? I tend to overcook things, especially sugar, so it's easier for me to go by temperature.)

I see the spoon with pasta thing a lot in the US, Canada, and also Japan. I tend not to use it unless one or more of the following applies: 1) There's too much sauce to be able to fork, twirl, and eat even a little pasta without getting a little splatter all over the place. This happens quite often in the US and Canada (what's up with the over-saucing?) 2) The pasta is kind of soupy. This happens more often in Japan, where they serve a lot of Japanese-influenced pasta sauces where the sauce is almost like a broth. 3) I'm wearing white or some other light colour, and I'm afraid of splatter. I'm clumsy. It happens.

Wednesdays were a problem because you had orchestra practice, but you just wrote you were willing to give up orchestra. Perhaps they felt the same reluctance I did, and that's why they told you to come back later--they wanted to see how much you were really interested in the position. By not quitting orchestra, you were showing them you really weren't that enthusiastic at the time.

I'm a little confused. If I remember correctly, you once posted that you were offered an internship, but you didn't want to take it because it interfered with your orchestra practice. That wasn't so long ago... I do remember when I read that, I thought, "This guy isn't really that serious about cooking."

Not quite what you were looking for, but http://kleincast.com/maps/mcrib.php I can't believe there's really a McRib Locator...

It's not the same as ice cream, but ice milk might be a reasonable substitute. I usually prefer it with rich desserts because it balances the richness nicely. Is it a bit too sorbet-y? Sample recipes here and here. All of the recipes call for whole milk, but it's worth a try to experiment. You might also want to consider stocking some whole milk powder to help boost milkfat content in your 1.5% milk. It still won't taste like whole milk, but it might help with baking recipes.

My parents used an electronic mouse repellant. It worked so well, it sent all the mice to their neighbour's house, instead. Fortunately, they did not (do not) like their neighbours. There are different kinds, and it is said some can't be used in spaces with a lot of furniture along the walls, or boxes, but my mother is a pack-rat (no pun intended) extraordinaire, and the type she got worked regardless of how much crap she had along the walls.

From an academic point of view, there is no harm in doing at least your first year of university in food science. Then you can decide if the academic route is really how you'd like to begin your learning, and you can also determine if you'll be learning what you want/need to learn in that particular field. You can also work at restaurants part-time to explore the cooking angle further at the same time. In my opinion, it would be easier for you to go into cooking after university rather than the other way around. (Only because it's very easy to forget "book learning", so if you're away long enough, it may be more difficult to remember the basics, so you'll be working harder than if you went straight from high school.)

The latter one is the one with the trojan horse attached to it! It's not the site, itself, but the banner on the homepage. Keep away! I'll e-mail Rohani Jelani about classes in January. The Get Crabby one looks awesome! Piglet--Thanks for your taxi driver's number! I'll give him a call and see what his rates are.