prasantrin

And make sure she shakes it well before drinking. Even with a "syrup", you'll still get undissolved particles, so at least with shaking, they won't be clumped up.

Assuming you mean "domed", don't all muffins have domes?

I wonder how those red chile eggs would influence a brownies or chocolate cake recipe. (Chocolate cake can be eaten for breakfast, too!)

This might be a bit too creative for them, but I love matcha trifle. It's best if you can use matcha-flavoured cake, but matcha "whipped cream" might do, and sprinkle in some adzuki beans amongst the layers. Or faux tiramisu trifle would be nice--add some kahlua to the pudding and/or "whipped cream", and sprinkle some onto the cake, too.

Are you asking about his chocolates, specifically, or any of his stuff? I had the basic chocolat chaud, and it was rich without being cloying (but it wasn't the best I've ever had). The two macarons I had (coffee and caramel) were dry and lacking in flavour), and the florentine was, I thought, a bit overbaked. On the other hand, my friend liked the macarons she tried (chocolate and raspberry), but she didn't care for the caramels as much. But I've been told the chocolates are pretty good. If you like caramels or salted-caramel flavoured sweets, try to find a source for Henri Le Roux. He's not based in Paris, but I think I may have read some Paris sources on David Lebovitz's site. His SBC tart is fabulous! Caveat: I've only tried Tokyo versions of all of the above, and although I heard everything from both shops is flown in from France, I have not verified that.

Here's a question that might belong in the stupid questions topic... How long can you keep sangria for? Assuming it's all mixed up and kept in the fridge, could I keep it for a week? 10 days? I can only manage a glass (maybe two, but that's a big maybe) a day, but every summer I feel like making a big pitcher of sangria (and no, I don't want to share!).

WigWag! I wonder why it had three different names...

But not all fish needs or should be served with a sauce. Unless the menu specifically stated the fish came with a particular sauce, it would have been inappropriate to expect one. That being said, the way the waiter responded, at least through your re-telling of the story, was also inappropriate. He could simply have said that particular dish did not come with a sauce. But would you have been satisfied with that?

WigWag Cuban Lunch Lik-M-Aid (which I mostly liked for the Lik-a-stix) Red wax lips (were those actually edible?) Toblerone Almond Roca Toblerone and Almond Roca aren't usually thought of as childhood candies, I suppose, but my parents didn't like crappy chocolate, so those (and Cuban Lunch) were our chocolate treats.

If you can find a Moroccan-made one, make sure you check it for lead, even if it is claimed to be lead-free. One of the reasons it's so hard to get a Moroccan-made one is because it's so difficult to get a lead-free one. Or get an unglazed one.

What a coincidence! I was thinking of making it again tonight, too! But this time I'm using twice as much bleu!

Have you tried their Chocolate Sour Cream Bundt Cake? That's not sweet at all. ← That was one of the first ones I tried. I can't remember what it was I didn't like about it--I think it turned out too dry and it overflowed in my pan (despite my measuring how many cups the pan would hold, to make sure it was the right size).

I wouldn't say it's common, but in Japan an oven in almost always a separate purchase. The only people I know in Japan who don't have ovens are ex-pats who aren't in Japan on ex-pat deals (i.e. are not working for large multi-national corporations, so they don't get the standard perks that come with those kinds of deals). There may be some young single Japanese who don't have ovens, as well, but they're usually people who don't cook much (other than to reheat things in the microwave). I'm still waiting to find a CI recipe I like. I've tried some of the baking recipes that people have raved about (a chocolate cake, etc.), but I was disappointed in all of them. They're usually too sweet for my tastes.

In Japan, everything new is exciting. The phrase "My Boom" hasn't been created for nothing...

I'd skip the Mexican chocolate and make some kind of chile chocolate cupcake--still Mexican-influenced, just not Mexican chocolate. Chockylit has a couple on her blog that look awesome, and much less fussy than the one from MS. Plus I think it would just be a more interesting dessert (for my taste buds, anyway).

Bakewise is available for pre-order on Amazon--October 2008, or so they say.

Funny...just this morning I was packing up some peanut butter, and spied a tomato not to far away. I was thinking of making a peanut butter and tomato sandwich, but I guess it's a good thing I didn't!

How does the former approach work with a species like bluefin tuna?

I was at the Seijo Ishii in Umeda on Tuesday, and regular Hokkaido butter was Y298 for 200g, limit 3 per customer. They were sold out of the domestic butters that were between Y300 and Y400 per 200g (I can't remember the brands).

Does it have to be cake-like? I'd make mango pudding. You could still make it in the shape of a cake by using whatever pan or mould you like, and if you have access to fresh mangoes, you could make your own pulp.

Sounds like a Cuisinart. And wouldn't you know it, Food Network is selling Cuisinart stand mixers on their website.

When I was a child, we'd sometimes grill dried squid outside. It was very cool to do it with the whole dried squid, because the tentacles would come alive and wriggle all over the place! OK, not all over the place, but when you're 6, it was pretty much all over the place...

I say spill the beans! I can't access blogs at work (anything fun is blocked), so I was hoping someone would say more about the blog and who this guy is.

Can you be more specific? Was it hard and crusty in a sort of roll-shape, or soft and flat, but a little greasy like focaccia, or soft and flat, but not so greasy like ciabatta, or...? You need to give more information if you want more help.

I finally, finally made the Tomato Gorgonzola Pasta recipe Pierogi was kind enough to PM me ages ago. I love it! I had to make a few changes (what I thought were diced tomatoes in my pantry were really whole tomatoes, and gorgonzola is much too expensive in Japan, so I used cheap bleu from Ikea). My sauce was rather watery (maybe because of my canned tomatoes?), so I cooked my shells to the hard side of al dente, then I finished them off in the sauce. Worked out quite well, I thought, and I have leftovers to last throughout the week!