mona

Is that Pocky I see on Kaori's cake?

Usually use beef and potatoes cut up into cubes, with some kicap (fine a lot of kicap) for flavour and colour. Sometimes we just eat the filling with hot white rice. Awesome!

Hey there Spaghettti! I was just wondering what you used as inti for those spectacular curry puffs! Are they the usual potato filling, cause it sure don't look like it

When you make mayo, Hiroyuki, do you make the tart Japanese-style or the sweet American one?

That looks gorgeous! So cooling and refereshing... What kind of bread is that? Don't it get soggy real fast?

Um, do you mean "extra time?"

Photos! I need photos! Er...that is, photos of Venus' crossing and maybe some of the food thrown in.

My mother always told me that we should consider odd things found in food a "bonus." Heh. ::Cue Four Yorkshiremen skit::

Is that minichop thing the same as the one in the episode where Tony Bourdain goes to the Mall of America?

I think it was 'A Little Bit of Fry and Laurie;' "Waiter, this fettucine smells like gangrene."

Hi all I'm a struggling college student so I don't really have much to fall back on but when I do it's usually bread with sharp cheddar and HP sauce instant Maggi Mee noodles with this floating tofu thing that absorbs the soup but is still kind of crispy on the outside garlicky savoury french toast

Hi everyone! I'm new to this so please be gentle with me... My first food memory was when I was a little nipper living in Cranfield (England) in the 80's. It was this luminous, velvety STRAWBERRY MOUSSE under the Hippo brand, I think. Nostalgia and frankly crap snack food from where I'm currently living might have tainted memory but it was so good, with the fragrance of freshest strawberries and a texture of both luxurious cream and good ol' jello. Nowadays the only decent mousse I've been able to get is L'Oreal and tastes like hairspray. And doesn't Ctrl+I work for italics here?