prasantrin

Nooooooo...we make some chocolate hazelnut spread to serve with the bread!

It would be fabulous if we could find a place suitable for both. For the potential chocolate workshop - so far I have Jean Blanchard Alex Anyone else interested - say the word. ← I'm interested in the chocolate workshop! And my +1 is interested in the bread workshop, but hasn't decided on am only, pm only, or both. (by splitting up, we can get the best of both worlds!)

I'd want a lot of fatty pork. Like some kind of Chinese braised side pork dish. For dessert I would want sans rival. It takes a lot of time to make sans rival, so if someone made one for me, I would imagine they cared about me very much, indeed.

And of course, there are none in my area! Poor Kansai...always the bridesmaid, never the bride.

It's a shame you missed the UN's insect eating conference that was held in Chiang Mai. Dosa King open, yet? (edited--oops)

Oh Hiroyuki...you're attention is required anytime, any topic! I love reading your comments whenever you pop up.

I think Bolero makes the nicest iced tea, if you haven't yet tried it. Marco Polo is supposed to be the tea for making iced tea, but I find the lightness of the Bolero to be more refreshing on hot summer days.

Is there going to be some kind of charity-related silent auction or something happening? I ask because I'm leaving Japan in a couple of weeks, and was thinking of picking up something here if I can find something that will last more than a month and won't add to my already topped duty-free alcohol limit. And I ditto Randi, Ron. Thanks for all your hard work!

Any news? Even though I'm not in Michigan, I really loved following this topic.

Are those all in Vancouver?

With my growing skills, that would most certainly spell the loss of my last potato! I only have a plastic balcony. Can I grow 1/4 of a potato in a little container? I'd be willing to part with 1/4 of my last potato, but I'm definitely going to eat the rest of it.

A Cook's Tour was filimed years ago, so if you saw "him" just this past winter, it wasn't Anthony Bourdain.

I found my perfect potato! I bought some Nishi-Yutaka potatoes grown in Nakasaki-ken. So far I've only made hash browns and a sort of potato galette, and I really love them. I want to try making baked potatoes and fries, but I only have one left! And they've disappeared from my local Ikari! Where oh where have my potatoes gone?

Ooooohhhhh! I love fancy hotel brunches! Is it only on Sundays? And probably holidays like New Years? I'll have to add that to my list for my next visit to Bangkok (whenever that may be!). Speaking of Erawan... In the basement of what used to be the Erawan Hotel (and is now some other hotel) is a bakery. They have the best palmiers you've ever had, and they haven't changed their recipe in 40-some years or more! (At least they hadn't by 2004 or 2005, the last time I was in BKK.) Another place is that duck or chicken place at the corner of Sukhumvit Soi 15. I've never eaten there (my mother refuses to go there), but my cousin says it's very highly regarded with locals of all socio-economic backgrounds. If you're in the 'hood (and you sort of are), and you can't do Dosa King in my stead, I vote for that place. You can tell me if it's any good, and then perhaps I can convince my mother to get over her fear of germs...(or I could just go to Bangkok with someone who doesn't have a fear of germs).

Would you leave the ribs in the smoker with the chips (dust?), or would you take them out of the smoker, first? I've been tempted to buy one of those for years, but have always been hesitant. Would it do bacon, I wonder?

Eat a Costco-sized bag of Krinkle Cut lightly salted Kettle chips. Worked for me last month. And most certainly contributed to my gaining back almost all the weight I lost last year...

Is there a type of flour in Japan that would correlate to White Lily flour in the US? It's a soft wheat flour that's low in protein and gluten. Their website says per 30g of flour, there's about 3g of protein.

Somewhere in eG, bluelotus mentioned the fish burger at Mos Burger. A few weeks ago, in the interest of science, I gave it a try. It's definitely fresh. I love hot fish sandwiches, and this one was so hot I had to wait a couple of minutes before I could really eat it. The bun was good, but my fish was very very fishy. It tasted like old fish. But the outside was crispy! Also, it seems they don't use tartar sauce, but mayonnaise with a loooooooot of onions. I didn't care for that too much. Tartar sauce is what makes a fish sandwich (at least for me), but the mayonnaise that gooped out made for a nice dipping sauce for the fries. Now that McD's filet-o-fish is only Y100 (for a limited time or forever, I do not know), I'd rather go to McD's. A filet-o-fish followed by a fried apple pie for dessert...what more could a person want? Other than a freshly-cooked filet-o-fish, that is...

In Japan, the filet-o-fish is now priced at just Y100!!! Even if it's not as good as it used to be, for Y100, I might be eating them more often than before (plus the fried apple pie is only Y100, too!).

Holy Land has it. They call it garlic spread or something like that--it's in the refrigerated section with the hummous, tabbouleh, etc. in the tubs. I think other stores also carry Holy Land's stuff. I remember picking some up somewhere else--like The Wedge or Whole Foods or someplace like that.

You'd better get to Dosa King this time! It's so close...you have no excuse!

This link is for a cooking school, but it offers ideas for kitchen spaces they use for some of their classes. I don't know about the costs, however.

Um, link please? ← It was a little hard to find (especially because it's the Good Food podcast, not "Good Fast"), but here's the link to the June 7th show. She most definitely did say it, though in context, it doesn't seem like such an egregious thing. I might feel different if I were Jewish, however. I wouldn't punish PBS over it, though. They had nothing to do with it. NPR, however, did.

AFAIK, no, but now the search is for two spaces rather than just one. I wonder if the Saturday space would be available for Friday, too? Or would it be too expensive?

You should also take into account that Amtrak frequently runs an hour late. ← And the morning session of the bread workshop doesn't finish until 1, so if people wanted to do both, they wouldn't be available until 1, then would need time to get to wherever the chocolate workshop will be. It's too bad the bread workshop and the chocolate workshop can't share the same space.