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I don't like salmon, find it too sweet. I like the whitefish combination, this is a personal preference thing I think. With too much whitefish in the mix the result is very soft. I have a fishmonger who will grind the fish for me, with the onions if requested. Worth asking for, for the fish. I do my own onion, saute it first and deglaze the pan with a small amount of water as well. The fish balls are darker, but I prefer the flavor. I am not a fan of the jelly so I cook in a stock made with the bones etc, but don't worry if it does not set. The most recent combo I had was about 2 pounds carp, 1 1/2 whitefish, and about a pound each of halibut and rock cod. This was all a few years ago now, seems like I'm always visiting family on the holidays recently.

Oh, you lucky man. The Knysna coast is gorgeous. I have not been there in years, but have been trying to get to that coast my last few visits back to S.A. I'm not sure how I missed your blog, but having just read it, I can only think that if I had friends like you in Jo'burg I may not have left. I hope to be a guest at the B&B soon, and I wil be sending a link to everyone in SA I know. Sukses! Tracey

Another usefule site is this one. It takes a bit of work, but I have found some interesting recipes

I grew up in South Africa - cool drinks or cold drinks, never soda or pop. No idea where it came from, but I had never heard soda or pop until the first "overseas" venture. And always take-aways, not take out. Tracey

Thanks! I have enjoyed the wine links from the UK Press Digest, would be great to have them in the wine section. The San Francisco Chronicle publishes a wine section on Thursdays. I think the interest level varies quite a lot, for me anyway, but it's worth checking: Chron Wine Section This week's lead on oak was quite interesting. The link above lists this week's articles. If you use this one you get to this week's lead, and tasting room archives and so on All other wine columns seem to be in the Wednesday food section

I'll add my vote for rice vinegar, I often use the sweetened one on salad on it's own. Also, though you said no to yogurt, yogurt cheese makes a good thickener.

In the email newsletter from Cook's Illustrated that arrived in my inbox earlier today: The Best No-Frills Rice Cooker Here in the test kitchen, we depend on electric rice cookers for perfect, foolproof rice. We had two questions. How do they work, and which model is best? It turns out that rice cookers do not have timers. Instead, they turn themselves off when the temperature in the inner pot starts to rise, something that occurs when the water is fully absorbed by the rice. A good rice cooker will then shift to a "keep warm" setting, which holds the rice at about 180 degrees. Our favorite no-frills model is the 5-cup National SR-W10NA ($37.99).

I'm in San Mateo. I think the peninsula desperately needs a good Italian pastry and coffee shop. Please Please Please. Good espresso, and fresh cannolis. Heaven!

Thanks Susruta. Will give that a try on the next trip home! Tracey

Any specific recommendations? Last time we tried a place in the Burbs (Hwy 7 / Yonge if memory is at all accurate) we were the only non-Chinese in the place, good sign always, but had no idea what to order. Staff was not in any mood to advise, tho I'm not sure they spoke any English. Would love to try again.

Good point! We seek out patties on every visit back. Very hard to find good ones here in the San Francisco area. Note to self, make sure we visit the Real Jerk next visit home.

I have made a quick BBQ sauce from Cook's Illustrated a few times - because you don't want chunky bits in the final sauce, they have you chop the onion in a processor, with a bit of water, and then strain the results. Works great for light onion flavor. They use 1 medium onion and the following instruction: Process onion and 1/4 cup water in workbowl of food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Strain mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula to obtain 1/2 cup juice. Discard solids in strainer.

Plumpjack in San Francisco keeps their wine list close to retail. I just took a look at the website, no prices listed, but we have tried some great wines there. Watching it closely - one of the owners was just elected mayor of San Francisco and has sold his investment. Hopefully nothing will change. Wine list is here.

North of Monterey, stop at Elkhorn Slough. You can walk or take the boat in. The guy who runs the boat just opened a B&B in Moss Landing. I think that woudl be a great base for kayaking and walking, but not if you want the town experience. In Moss Landing, there is a place for great cioppino - is it Phil's? - not sure, but it has been discussed here before. I also like the Whole Enchilada. I also find Carmel a bit too touristed, have not found great food there. I wonder why? If Napa and Sonoma can do it, why not Carmel. In Monterey, if you've never been, the aquarium is a must, and I second the Point Lobos recommendation The Elkhorn Slough boat ride is here

This is one of those subjects that reminds me why I love wine. I know we've had a good night when we've spent the whole meal discussing how the wine worked with different parts of the meal, how it changed, what surprised us. The Culinary Institute in Napa offers a couple of classes on wine and food pairing, as part of the Wine Studies Program.

As I discovered espresso, making them at home, the varying quality of espresso drinks became much clearer. If I don't know that a place makes good espresso, I order a machiato. Most places make espresso from too dark a roast for my taste, so the little bit of foam on the machiato can help. A while ago I ordered a machiato and the waiter did not know what it was! Went through a phase of ordering regular coffees a few months ago when a family member was visiting. She loves coffee but can't take too much espresso. The interesting thing was the really lousy quality of the coffee - stale, and cold, in most places. But it's fun to see the look on the staff's face when you ask how recently the pot was made, and if it's hot! In coffee shops, if the espresso beans are listed as dark roasts I tend to leave - I like medium roast, and if their espresso is dark, most of the roasts will be on the dark side Bottom line for me is when you taste a coffee you like, ask what it is. The beans, and the roast, make all the difference, for espresso and for brewed.

As well as K&L, I recommend Wine Club at 953 Harrison Street, open Sunday 11-6. Also a little out of the way, but good prices. Wine Club K & L

I sent this to a buddy who hails from western Canada earlier this week. Like me, she's here in the San Francisco area, and loves Old Dutch. Used to get puzzled looks from hubby and I, who come from Toronto - what are Old Dutch we wondered? I get a giggle at my local grocery stores. They have displays of English products - you know, McVities, wine gums, pickles and chutneys, and ... Coffee Crisp! Now, how come no - one has mentioned Smarties? And, once in a while we are asked to bring back packets of Swiss Chalet gravy for others craving it. I miss the Kernels caramel corn. Better stop now... Tracey

I use many of the ones mentioned, and will be adding a few more from all the recommendations. I check Delia Smith's site often as well, I would love Food Network to pick up some her tv series. Here is the link.

My favourite site for this kind of thing is this one. It's not very pretty, but they have not let me down yet. On juniper berries, they say: Pronunciation: JEW-nih-per BEHR-eez Notes: This dark blue spice is used to make gin, and to flavor game and sauerkraut. Crush the berries before using. Substitutes: gin (This substitution works well in sauces that accompany game. Substitute one teaspoon gin for every two berries called for in the recipe.) OR equal parts crushed bay leaves and caraway seed

We have Rancilio Rocky, love it

Great website, I'm still reading, and you have a lot to offer, so I look forward to your posts!

Add my vote for the Messermeister serrated. It's new, I read about in the LA times last year, and only place that seems to carry it is Sur La Table. It peels fresh tomatoes, though I have not tried a really ripe one yet, 'tis not the season, but it has worked great on butternut and jicama and tough stuff like that. Was around $6

I think it's all about the branding and the quality. I grew up in South Africa. On recent visits, I discovered Woolworths, which is a high end supermarket, is selling wine. Hard to descibe Woolworths, it's kind of like Marks and Spencer in the UK but better - if I had one nearby I'd be shopping there all the time. Not the US Woolworths! They sell 1 liter tetrapaks of wine. Solid to good producers. Robertson Wineries seems to be the basic supplier, but I saw Neil Ellis Sauvignon Blanc Groenekloof in this packaging - that sells for around $20 here in northern California. What makes it work is they are a very trusted vendor, so it's easy to pick up one of these, they are under the house brand, there are no storage issues, you don't even need a corkscrew, and you know the wine is going to be, at worst, ok. My 2c Tracey

We have a bunch of ice wine waiting to be consumed. If you have the chance to pick up any from Royal de Maria, do it! They have won lots of international awards, and the wines are great - gewurtz ice wine is very interesting, sweet and spicy. And Merlot... Nice people too. Nat, look forward to your link. I read the harvest was done in BC a few weeks ago, and southern Ontario may be cold enough to harvest this week, if they haven't yet