lilac0485

I'm going to be in Sydney from Nov 7 to Nov 16 any spots that are not to be missed but don't make it into guide books? Or just any great spots in general. I like everything from casual hole-in-the-wall to fancy. And all types of cuisine.

I was just in Chiang Mai and Bangkok for a week. We went to the Kao Hom Cookery school. Kaohom.com. It doesn't teach about Thai cooking in general. But guides you though a menu that is displayed on the website. The classes tend to be small 2-5, my group was the only one who booked for the day so we had a private lesson after paying the non-private price. The teacher is also very sweet, and she can modify the dinner if there is something you are very interested in learning how to make.

Actually, ginger is hot (yet), or at least that's what my doctor tells me because I'm too cool (leung). So I also use a lot of ginger when I stir fry or boil vegetables.

Thanks for all the responses, it looks like I'll have to go the Reading Terminal soon.

Hi, my friend and are rolling our own sushi. Are there any places in Philadelphia where we can find sushi grade tuna and salmon?

We make soup with it and drink it during the summer. It's just a whole chayote, a little mandarin peel, a couple mo fa gua, and a small handful of dried lilies. Just put it all in a pot and boil then simmer for a couple hours.

For more information about service a la Francaise, check out Peter Hertzmann's article at his website, a la carte. service a la Francaise He also has lots of other informative articles about French food and traditions.

The doughnuts at Lafeen's too! I love the blueberry cake and old fashioned ones.

We do steamed sausage on rice too. When I was younger, my sister and I would carefully divide up the flavored rice, and my Mom never got any. And for a quick dinner, noodles topped with the sausages and some king of green vegetable. I've made that many times when just cooking for one. I second the recommendation for the Dollar Brand, I couldn't think of it before, but I'm pretty sure that's what my parents always buy in Vancouver.

A Chinese steamed egg custard with the sausages and salt eggs.