prasantrin

Remember, it's gentrified. Plus you must include tax in the price, so it's probably at least Y1050 now. There's a huge Spa World there now, I read. That would be fun...maybe...

I think Shinsekai might be more fun--more food, and more transvestites. How can transvestites not be fun? Just watch your pockets or they may be picked.

But sweetbreads are the thymus gland! Or the pancreas. But at least you enjoyed them!

Don't tell Peter, but from what I can tell, he's staying in Shinsekai. But I hear the area has experienced some sort of gentrification, and if not, he's a big guy...I'm sure he can handle himself... And if nothing else, things that go wrong are not my fault!

I've thought about this so many times and I still can't think of what my last meal would be. I think it's because I don't really have a favourite food, and the food I ate growing up was rather eclectic. I think I'd choose root beer as my beverage, though, and Old Dutch Bar-B-Q potato chips as my snack. Actually, that could probably be my whole meal, plus some roasted peanuts in the shell. Whew! And I thought I might not get to eat anything for my last meal!

Ditto! Ann, this may have been discussed before, but when you make your potato chips, do you just slice and fry, or do you slice and double fry? Could you tell me what temperature(s) you use? I want to make potato chips, too!

I made two batches of caramels this weekend. Batch one was yuzu-flavoured made with somewhere between 1 and 2 teaspoons of yuzu essence. As I was licking the pan/spatula (after they had cooled, of course), my first thought was, "Ick." It reminded me of the way lemon pledge smells. Today, three days later, I finally tried some. It's good! I really like them, and I'm going to have to give some away or I'll end up eating them all. I might have to try making some with yuzu juice and yuzu essence. Can I flavour caramels with fruit juice? How much should I add? Batch two was chocolate-flavoured burnt caramels. I wanted to take some of the ideas I was given about making a more deeply-flavoured chocolate caramel. I added about 2T or maybe 1/4C of cocoa powder to the heavy cream and heated them together (like when making cocoa), and 1-2 teaspoons of chocolate essence after taking the caramel off the heat, in addition to the 50g of chocolate already in the recipe. I think that should have been good, but for some dumb reason I also decided to take the caramel a little farther in the first stage (before adding the cream and butter). I think I took it to about 150 or 155C instead of 145C. The burnt caramel flavour would have been really nice with a plain caramel, but it does not compliment the chocolate at all. About the cocoa--I thought it would mix better if I whisked it with the heavy cream, rather than adding it at the same time as the cream and butter. Was I wrong? Oh well, I'll have to try again, anyway. I still have to make a batch of salted caramels, and a batch of peppermint-flavoured chocolate caramels. I'm tempted to do a plain batch of chocolate ones, just to see what the first batch should have been like. But I really like peppermint chocolate caramels!

I don't think I've ever received plum sauce with roast duck at a good Chinese restaurant. I wonder if it's because they think I'm Chinese. Do they give plum sauce to the Chinese folks, too? I wonder if one wouldn't get better results with something like ume preserves rather than peach or plum. Because ume is sort of peachy plummy apricoty (I've heard it referred to as both Japanese apricot and Japanese plum), and I wonder if ume is the flavour Yi-Pin is trying to replicate with their use of peaches and apricots.

Wait!! I'm not finished, yet! I'll just say my thanks now, and perhaps if we should ever meet, I'll ask my questions about your blog then!

When we saw that dish (on someone else's table), we asked about it. They told us it was one of their most popular items, because no one else does them. We vowed to try it next time. I don't think my mother has tried it, yet. She'll be home in a couple of weeks, btw, but my grandfather will be in tow. Dim sum with my mother would be fun, dim sum with my grandfather would not...But maybe she can leave my grandfather home one day, if you still want to meet up with her! Even though it will be without me Some of us get to say both!

Ah Leung, do you know why they are called "ocean bottom" coconuts? ← I think they had mislabelled the coconut juice. There is something that Cantonese translated to as "ocean bottom coconut" but that is not to be used for making coconut juice. ← What's the difference between "ocean bottom coconut" and other types of coconut? I love coconut juice! We used to buy coconut juice with pieces of coconut in it from the Chinese grocery store. It was always in the frozen section, so during summer we would let it get slushy. Very refreshing! I'm definitely looking for coconut juice in HK!

So the red sauce of the dessert will be reduced a little more? I think it should hold together better on the plate--if it runs under the glass as it's doing in that picture, it's going to look sloppy and unprofessional. Will the judges be given a dessert knife to deal with the mango, or at least a dessert spoon and fork? If not, you might want to consider not serving it on the skin.

Do I want to know? I have a feeling it will make my head hurt if you tell me, but you know how to get in touch if you need help! Is that any way to treat your first born and only son? Shocking! Simply shocking!

Nathan, I trust your handy iPhone is being used to take pictures, too? You know you're reading eGullet when people are reporting their meals live...

Very odd. I can get to the Palazzo site with no problems at all. On the first try. If it makes you feel better, there's not much info on the dining page--just a brief overview of each of the restaurants. I wonder how long Jay-Z's place will last. Is a sports bar really necessary in Vegas?

Waaaaaaaahhhhhhh! I'm crying along with you on that one! Your poor new stove! I love that stove!! I covet that stove! Well, just like with a new car, at least you can let loose with it now. Once the first dent is there, a few more won't matter! And if nothing else, you can sell the stove to me (at the used price, of course), and buy yourself another pristine one. One of us would sure be happy!

In Japan you can buy desiccant that turns to a gelatinous substance when it needs to be changed. It's usually used in closets and shoe cabinets to help prevent mould during the summer. If you're anywhere near a Daiso (I know they have them in California, but don't know where), you might want to see if they have them.

I agree--with all that runny-looking glaze on the plate, that angel food cake is going to get soggy fast. I hate soggy cake! If not ice cream, at least a cake with more body, like pound cake. Or even biscuits/scones would be better.

It was really good, but really really messy. I could barely find the bun under the burger, so it kind of fell apart about midway through, and I had to take out some of the onions and the lettuce so I could fit the thing in my mouth. I read that if you order it with all the extras, it's about 20cm in height. I have this thing about messy food--I hate getting messy when I eat--so I think I'll have to stick to my regular cheeseburger. But it's still my favourite! It whips Kua'Aina's a***!!!

Still hanging...... ← Heck, I think my arms are about to fall off from all the hanging!

Or they knew exactly who was coming to dinner that night, so they made sure everyone was on the ball. Were the dean of my institution to come observe my class, and I knew about it, I would make sure my lessons were the best they could be (not that I don't always do that, but some days are just not as perfect as others ).

Did the braised duck come with rice, or can you order rice separately if you want some? I think if I ate that, I would need rice. And I really want to eat that right now! Do you remember the name of that "fast food" jook place? I don't really care for jook, but I love the other stuff!

Ahem...how would one go about making creamy tomato/gorgonzola sauce? Damn that looks good!

Regarding recipes, I think that's why it would be so much better to work with weight rather than volume. If your recipe were in weights, you could easily scale the rest of the ingredients. If your 16oz jar is now 15oz, just multiply the rest of the ingredient weights by 94% (or 93.75% if you want to be exact). Your recipe should taste exactly the same, except you'd have less of it. I don't think downsizing is necessarily a bad thing with regards to most foods. If you used to eat an entire 200g bag of potato chips in one sitting and they've now downsized the bag to 150g, isn't that really a good thing? Not for your wallet, but at least for your body. (But if they downsized my precious Old Dutch BBQ chips, someone would be hearing from me!)

I hope you mean four who will have been present at both, rather than four who are still participating members. It would be pretty sad if it were the latter!