prasantrin

Not quite true--there's still a limit to how long it can be kept, even in the fridge. From the Canadian Food Inspection Agency:

"Balut" is Filipino, but you can find it (under different names, of course) in other parts of the world. Anyone looking for it can also try Vietnamese markets, but Filipino markets are your best bet.

A NYTimes reporter is attempting a grand tour of Europe, and he went WWOOF-ing in France. Seems like he had a great experience.

nakji--is the miso chicken the one on the left or the right? Did you just marinate in plain miso (red? white? dark?) and negi, and that's it? No liquid? I'm intrigued!

I like how they wrote "Baked Potatoe". I guess it's not just Dan Quayle... So what happens to all the leftovers? I know they didn't want them to be recycled throughout the weekend, but will some people get to take some home? Or will it be divided up amongst the staff (your one staff plus the staff of the camp)? Or can you recycle some of it for your seniors? (that might be too much of a stretch, but no harm in asking!)

All that peking duck looks good! I could be wrong, but I think pancakes are really the way to go (ie more traditional), and the fluffy bao are just the easy way out for most restaurants. The pancakes are much more time consuming to make. Also, meat on peking duck skin reflects lack of skill of the carver, although these days, it's probably just easier for most restaurants to serve it with meat. Traditionally, it should only be the skin. Then the meat is used for a stir-fry type of dish, then the carcass for soup.

Sadness of all sadnesses! My beloved farmer burger stand is no more! My mother just gave me the report of the first market day of the year. There were a lot of empty spaces, but whether because the season is still young, or because a lot of businesses aren't participating, she did not know. She ran into the guy from whom I bought a farmer burger every Saturday morning, and he's not opening this year. He said 20 years was enough! Other stalls have farmer burgers, too, but no one has homemade relish like his! Perhaps I'll have to drive out to Plum Coulee or wherever his farm is and try to buy some directly from him! At least my lemon tart guy is still there!

I bought some of the Penguin Cornbread mix (I've got 6 pouches in mine) during my last trip to Costco, and finally got around to making some today. It's somewhat addictive (I ate about 1/6th of the pan just out of the oven), but I don't think I'll be buying it again. It's very sweet (according to the ingredient list, there's more sugar in there by weight than cornmeal), and it leaves an aftertaste right at the back of your mouth that's similar to the aftertaste from boxed cake mixes. I think I'll have to stick to making my own. But now what to do with the remaining 5 bags? Hopefully the people at work will like it more than I did, because they'll be eating a lot of corn bread in the months to come!

And we have poached egg success!! I didn't get new eggs or bread (too lazy to go out), and I forgot to add shaved parmesan, but it was still perfect! I think I wasn't getting enough of a vortex in my previous attempts, plus my water was boiling too hard. That pineapple upside down cake will do for now! It's one of my favourite cakes, and I like it far more than cheesecake. I never thought I'd care much for the food at Tabla (just from watching Floyd Cardoz cook on tv), but I think if I ever make it to New York, I just might have to try it!

Inspired by SobaAddict70's foodblog, and following his instructions, poached egg on a bed of roasted asparagus on a bed of hash browns.

A couple of days ago I was thinking about which kind of brownie I prefer--fudgy or chewy? Well, one cannot sleep with such a question on the mind, so I made two batches of brownies from Fine Cooking, fudgy on the right, chewy on the left. I prefer chewy. But the fudgy has a much richer chocolate flavour (maybe because it uses both unsweetened and bittersweet chocolate, which the chewy uses only unsweetened and some cocoa?). But I left them out overnight to cool, and the chewy one is no longer chewy (it's quite humid in Japan right now). I'll probably bring them to work and pawn them off on my unsuspecting co-workers.

Thanks! You know, I have some parmesan and asparagus in my fridge right now, so I'm going to make what you made! Except I need some bread to go underneath. Hmmm...maybe I should make some Hollandaise to go along with it... I might go out and buy some fresher eggs, though. I think Chufi is right--my eggs might be a little older. My water might be a little too hot, too. I have more bubbles than you did. I want to see more desserts. Got any more lined up? Like a good New York-style cheesecake? I miss cheesecake that isn't Japanese-style.

I hope this means they'll be willing to pay more next year! What a change from the seniors. They love you, they really love you!

The St. Norbert's Farmers Market is opening early this year! According to their website, they open June 7th for their 20th Anniversary, 8am to 3pm. I wish I could be there. I need a Farmer Burger!

Where's the recipe from? I have some salmon I need to use up, and anything fried sounds good right about now!

I made two attempts at poached eggs based on your instructions, and for some reason, I get a lot of egg white floaties, and a poached egg that looks more like a cross between sunnyside up and over-easy. I think I just suck at it. I can't believe you don't eat much rice! What kind of Filipino are you?!?!?

That's news to me -- are you sure you don't have it confused with another brand? http://www.presidentschoice.ca/AboutPC/WhereToBuy.aspx ← President's Choice is definitely sold in the US (NYTimes article--you may have to register to access it). Apparently, Loblaw's also helped develop Wal-Mart's store brands.

I actually have that issue. They were on the cover right? I can bring the issue to Chicago if you want( you can have it). I've never made them, but I remember when the magazine came out thinking they looked really, really good. ← Yes, those ones! I think you should try making them, first, and then if you don't like them, I'd be happy to take the magazine off your hands. Along with any leftover unloved florentines, of course. I was thinking they'd be very good if made with chocolate-covered orangette and citronette.

What do the instructions on the box/jar/whatever say?

Just to be clear, then, when you tested your baking soda, did you use hot water as you stated, or did you use vinegar? Because if you used hot water and it tested fine, then it's not baking soda.

Those look horrible!!! Horribly good, that is! Cripes do I ever want some fried chicken right now. That top right piece has some skin jutting out that could so easily be torn off and snacked on. The bottom left piece does, too. And the top left, and ....

Just head to your local combini. Won't be that much different from the Chinatown ones. I just ate lunch, but now I want bao! I already ate one for an after-breakfast snack, but I've got three left in the work fridge. They're calling me.... Darn you and your beautiful bao XiaoLing!

Baking soda usually gets tested with vinegar, I thought. Baking powder is tested with hot water. My best guess is that you either forgot an ingredient, or you thought you used one when you really used another.

They look a lot better than the baos I made! I just did 48 char siu bao on Sunday, and though it was my 6th time (or so) making them, they still don't look as pretty as yours did. Did you use a yeast-dough or a baking powder-dough, or did you use both yeast and baking powder? I'd like to know your filling contents, too. I think I need a break from char siu! (Did I just say that? )

That looks a heck of a lot better than the one I made! I made two burgers--one with about 1/2 T of capers stuffed in the middle, and the other with about 1/2 T of capers mixed into the ground beef (each burger was 100g of meat). I couldn't taste the capers in either burger! Very sad, I was. I may have over-rinsed the capers (I didn't put salt in the burger, so some salt from the brine would have been helpful), and I definitely over-cooked the burgers a little. Perhaps those two things combined lessened the flavour of my capers? I also did an olive oil, lemon juice, and caper dressing for roasted cauliflower. It was good, but I like it better with butter (what doesn't butter make better?). Next project should be puttanesca, but I've only got canned olives.