prasantrin

Although this topic is in the NY Forum, it would be much more interesting to take it internationally. I would be willing to bet that most of the people who expect special treatment (even if only occasionally) for their loyalty would be American.

I will feed y'all a wee bit so you don't feel like you've been left hanging. Expect a long wait...

ChefCrash--how well would the lahm b'ajeen and the spinach pies freeze? I would imagine the falafel would probably freeze well, too, but not the grape leaves. I have some grape leaves I need to use up--would you mind posting your recipe?

Wait a minute! tupac still hasn't finished writing up Tokyo! Tell him the trip's off till that gets done!

Pictures!! Do you have pictures? I'm a very visual learner.

I use mine for storing kitchen utensils. I have a lot of spatulas, wooden spoons, etc., and they fit perfectly. Lindacakes, I'm hoping to see some Jamaican black cake! And I wonder what that farter had for lunch. Corned beef and cabbage, perhaps? Regardless, I'm sure glad I wasn't there to witness it!

That would be interesting, to say the least! Given the popularity of wasabi-flavoured things these days (even ice cream!), mustard wouldn't really be all that different...but you'd need a very special group to try them (Chicago eG get together, perhaps?). I can get matsutake (or some other kind of mushroom) essence, too (haven't figured out what people do with it, but I find it in the baking section of stores). If you want to try that, I'd be happy to pick it up along with the yuzu! Mushrooms and mustard...that could be an interesting combination!

Thanks! I'll be using bottled yuzu juice, so I'll probably add it later. Unless I can find fresh yuzu that will give me some juice. Ages ago you mentioned interest in the yuzu essence--if you want to try it, let me know and I'll bring some back to send you this summer. The essence really does make a nicely flavoured caramel. I think I used about 1 1/2 - 2 tsp for a small-ish batch, and it's perfect.

I don't know anyone in Japan who would ever use one of those indoors. But I think if you have enough windows open, and a good fan, you should give it a try and report back. If it doesn't work as well as expected, it would still make a nice decorative item if you don't have a patio or balcony on which to use it. And if we don't hear from you again, we'll know why...

Will try yuzu with essence and some juice next time. I really like the yuzu ones, and they've also been the favourites of everyone I've offered them to. Oddly, my Japanese friends and co-workers say they would have never thought of yuzu caramels being good, but they love them. I just tried another chocolate burnt caramel, after not having had one for several days, and they're much better now. I guess the flavours just needed to settle for a bit. My chocolate peppermint ones got a little dark the first stage, too, (clearly, I need a new thermometer as well as a better-trained eye), but they're very tasty. I love chocolate and peppermint. I might have time to experiment with one or two more caramel batches, but it's warming up in Japan, so I really only have a few weeks left of caramel season. If I may ask, a recipe I found said to add fruit juice (in that case, it was frozen orange juice concentrate) at the beginning, with the sugar and corn syrup. Is that correct, or should I add it later?

Oops. I edited before I saw your reply, but I just posted the supplier's info above. They have a distributor in Canada (Toronto) according to the website.

kosher.com has some made by Kestenbaum. Kestenbaum's website Other gluten-free resources for future reference (you may already know about that site)

....but isn't it thicker?....seriously... ← So many jokes.......so little time..... ← If it's bitter, shouldn't it be shorter?

Which Jenn Air? They have all the literature on their website, so if you don't still have your manual, you can look up the instructions. It could also be that the light bulb is not the screw-in type, but the pull out type.

That's what early mornings are for (up at 3am--no more afternoon chocolat chaud for me!). I think I might be the only one who whispers when talking about yakuza. Most people avoid talking about it in public. But I'm a foreigner, so what do I care?

That looks good! But where's the bechamel? I love the rich goodness of bechamel with my croque!

Hello- I am really interested. Would this be similar to a vinaigrette? ← Not at all. The chef puts some butter on the grill and adds the oysters. At some point he adds some soy sauce one it (I can't remember if it comes after the oysters have browned a bit, or right at the beginning). Then right before taking them off the grill, he squeezes a bit of lemon juice over them. Very simple, but very delicious. During oyster season, I always get the oysters because he does them so well.

My favourite teppanyaki place uses it with oysters, with a little squeeze of lemon. It's very , very good!

and the student surpasses the master Very cool, anthonybishopric. I'm really enjoying this.

If you like Osaka, you might not like Kyoto so much. But Osaka is just a hop skip and jump away, so you can always hop back for a visit. Where are the food pics? Or maye they're soooo good, you can't tell what they are! Just a little taste of Thailand fo ryou. I'm al ittle tipsy, and must sleep now. I hope neither of us is hung over tomorrow. It might nt make suckh a good impression on our hosts!

My mother's family is from Bacolod, and I spent a year there many many years ago. She spends several months there every year around sugar cane harvest time, so she's always looking for good cake shops to visit. She doesn't get to Manila very often, but maybe you should open your own shop! I think she'd find a way to visit Manila if you did! Quite honestly, I don't care for the Philippines, but I do find the higher end cakes there to be fabulous! In general, they're of much better quality than a lot of North American cakes, in my opinion. Beautiful chocolate cake, by the way. What a great idea with the door!

No eggs in the recipe, so you're fine. It's an awesome recipe. Try mixing in chopped candied lemon or orange rind instead of chopped chocolate. Really, really good!

Let me add my, "Wow!" Where in the Philippines are you? Manila?

Alton Brown once said that he did not endorse products he didn't actually use. I would assume this means he actually drinks that stuff.

Will they also show you how to sharpen the knives properly, or tell you how to care for the knives? I didn't notice that happening, but I was wondering if they would. I actually thought their prices were a little more reasonable than I remembered them to be. But that may just be because I have more money now than I did then.