prasantrin

Are you using pure bleach? It's best to use a bleach solution--about 10% bleach is good.

My mother just went to Taste of India (Sargent and Young), and said everything at the lunch buffet was good today. Even the tandoori chicken was moist and flavourful (we're not big fans of tandoori chicken). The price has gone up to $12/person, and there were no samosas (there was one table that had samosas, but whether they were ordered or comped, my mother didn't know), but she said it's definitely worth it if the food is as good as it was today. Best to go when they first open, so the paratha is fresh.

It looks like there's a food court at Union Station, and some of the places open at 6am.

The one I get looks like that, too, but the ingredient label says garlic, olive oil, and lemon. It might have salt, but I don't remember. It's rich, but light. I also thought there would have been more to it than just garlic, olive oil, and lemon, but there's not. I think you should try making it the simplest way, then if you find it doesn't match your expectations, start playing around. I can't wait to go to Minneapolis this summer to get more!

You won't be able to get meat shipped to the US from Canada. You're better off looking for it in your area. From the US Boarder Patrol: I know for certain beef from Canada is prohibited. Not so sure about pork or chicken.

There was a study which determined the microwave method was the best for disenfecting sponges. Second was soaking in bleach water, and third was boiling. Not from that study, but some useful information from WebMD

Who said that about whom?

Perhaps the sous chef is willing to give up percentages of royalties of her future books, videos, etc. and Mario wasn't. From the New York Times:

As I understand it, they do use Barry Callebaut chocolate, if that makes a difference to you.

Been there, done that! I first "dined" at that place about a year ago, and I think their burgers are the best I've had in Japan (caveat--I've not had burgers everywhere in Japan). My only quibble is that they're difficult to eat. When I bite into a burger, most of the grilled onions fall out (not to mention the tomatoes and lettuce), and the burger is so juicy that the bottom bun gets soaked and disintegrates. The more toppings you get, the bigger the burger is, so I tend to stick with either a cheeseburger or a bacon burger (the bacon they use is really good). I found out a bacon cheeseburger is way too big to eat. Contrary to popular belief, my mouth ain't that big! You should see the everything burger which includes onion rings--it's like 20 cm tall or something like that!

OK, I get it. I like the mini-buffet idea, too, which I guess is pretty close to Number 3. But I can't decide about amounts. For some things, like salads, I think servings for 30-40 would be OK, but if someone has pulled pork or spareribs or some homemade sausages or some homemade potato chips, then servings for 90 would be more appropriate, since I could probably eat enough for 5. Just kidding, I really can't eat that much. I think cooking for 40-ish is more reasonable in terms of time and volume. I'm thinking there will be a lot of leftovers if everyone is cooking for 90. But perhaps if people desire, they can make more of certain dishes they think will be more popular (like said homemade potato chips and sausages...).

Why is that a bad thing? Martha Stewart has done sloppy joes on her show, so she must like them (or at least not think it's a bad thing to make them).

If you can, dry the rinds and use them to make a sort of tea. It's supposed to be very healthful.

Have you ever tried using your Digby Chicken in something like Salted Fish and Chicken Fried Rice? It looks an awful lot like Chinese salted fish, and I bet it just might be a good substitute. It's used sparingly, though I like to fry up some salted fish, crumble it, and eat it atop freshly cooked rice (kind of like one would eat furikake).

I'm not sure I understand 3. Does it mean, for example, that all the appetizers are put out at once, and everyone eats. Then people go back and make the mains, then everyone eats. Then desserts, then everyone eats? So each course is interrupted by eating? Or are some people working while other people are eating?

Do you know why it might have worked out that way? Scientifically, I mean. Or at least pseudo-scientifically. I'm just curious why it would be OK to add the leavenings to the fat portion of the batter, but not the final batter.

I once made banana bread, and after adding the dry ingredients, I realized I had forgotten the leavening. I added it to the batter, and the resulting product was dense and flat. I had assumed it was because I added the leavening after. Was my assumption correct? Or was something else wrong?

Here are the directions for a recipe similar to yours, found here: p.s any updates on your family's quest for a more healthful lifestyle? I'd love to hear updates about your son and your running!

In this case, the percentage she deserved is not relevant. There was an autograt and the OP and his party refused to pay the full amount. That they did not see the fine print indicating an autograt on the menu is the collective party's fault. Had the service really been inadequate, it would not have been only 87 cents they were questioning. They could have spoken to the manager and said 20 percent was unacceptable. The manager could have taken the full 20 percent off their bill, and they they could have either given what they wished or stiffed her altogether. But it was up to the manager to decide whether to remove any part of their bill, not them. If they had issues, they should have brought it up with management. They did not. Now according to the OP, the autograt should only have been 15%, not 20%, so he's going to speak to management about it. If he's willing to speak to the manager about being overcharged (after paying), why wasn't he willing to speak to the manager at the time?

How was the tandoor cauliflower prepared? It looks almost like a samosa--was it wrapped in something and then put in the tandoor? You don't by chance have any pictures of sari shops, do you? I love the vibrant colours and billowing fabrics. And given your photography skills, I'd love to see what you could do with the subject.

I want to know if Nutley Resident ever went to PF Chang's what what s/he thought of it.

That still wouldn't be enough to balance the other flavours. I think it would need to be more, but how much more, I don't know. Perhaps mix up the other ingredients, then add sprite to taste.

If you click on the link, there is a more detailed explanation, I just quoted the most relevant part. There was something about shortening--not creaming it enough or something like that?

I wouldn't, but I've seen farangs do weird things with "Thai" food. (In the olden days of the Food Network, the Two Hot Tamales put like a cup of fish sauce into some soup or curry or something supposedly Thai. A cup!!!!! We wrote to them telling them it would be inedible, but they never replied...)

I know Thai people in the US/Canada who use Sprite or 7-up in dressings. It's usually done when lime juice isn't readily available, though, so I'm not sure what the purpose is in this recipe, except it would add the sugar component to the dressing.