merrybaker

I use a big unbleached canvas cloth underneath the crust, and a special knit "stocking" around the rolling pin. Both are well-floured, and there's very little sticking. If the dough does stick in one place, I slide a thin spatula underneath and re-flour that area. No need to wash this set-up when I'm through -- just roll up the rolling pin inside the cloth. If the cloth does get a cinnamon or onion flavor to it , it can be tossed in the washer for easy cleanup. My mother used this set-up, and she was right!

Instead of brown sugar with light corn syrup, or white sugar with dark corn syrup, I use light brown sugar with dark corn syrup. It has a rich caramel flavor that way.

I just found this thread and thought I'd tell you of my experience. Last night I needed dried curry leaves for a recipe, and all I had were fresh. (I was making a spice powder for storage, so fresh leaves wouldn't have worked.) I was in a hurry, so I took the curry leaves off their stems and put them on a paper towel in the microwave. Then I "cooked" them for a few minutes on "defrost" (10% power), turning them over a lot, until they were quite crispy. They stayed a bright green, and had a lot more flavor than any dried curry leaves I've ever bought. I would do it again, just to have some on hand, although I usually freeze any extras. You might want to give it a try. Just be sure to monitor the process so that they don't burn. -Mary

You’re right. The best thing is just to ask! My last attempt was a Korean green tea (bought it because the package was pretty ), but it wasn’t what we were looking for. I’m glad to hear there’s a New Jersey Mitsuwa. The Chicago suburbs (former home) had a Mitsuwa marketplace, and it was wonderful. The same building had a food court with all Japanese fast food restaurants -- noodles, ice cream, stir-fry, sushi, etc. In fact, when I visited last month, that was the first place I went for lunch!

Hiroyuki and melonpan, I’ll answer you both at once. Right now I’m in New Jersey. We moved here a few months ago, so every restaurant is new to us and we don’t have favorites yet. I’m sure it’s green tea. But since we don’t go to fancy restaurants, maybe it IS made with teabags. That would be okay -- then hubby could make his own tea. Right now I have to do the tea leaves and strainer ritual for him.

kris, thanks for finding the thread on green tea. There's a lot of information there!

lannie, I'm sure the tea with rice is NOT the one my husband likes. But the smoky flavor sounds so delicious, I'm going to buy it for myself! Thanks for the suggestion.

Hello, everyone. This is my very first ever posting on eGullet, so I'm not sure if I got it right. My husband wants me to make green tea that tastes like that at Japanese restaurants. I know it's not Lipton's but what kind is it? I've tried several from the Japanese grocery store, but he says they don't taste the same. Maybe they're too good -- I suppose restaurants don't buy the best, but that's what he wants. I'd appreciate it if you could give me a very specific brand and type to look for. Thanks so much. BTW, I did try to do an eGullet search for green tea, but something went wrong.