sanrensho

You could try mizuame, since it's also an invert sugar. Of course, mizuame is thicker so your success might vary depending on the amount of liquid in the recipe and the mixing method. Or a mixture of mizuame and honey to thin out the mizuame.

Another regular, I see. Nonna is always super nice to my kids as well. I haven't been in a few months, so I hope they haven't been affected by the new Bosa location.

I recall that there was another thread along similar lines. The poster lived in eastern Canada and was thoroughly disappointed with the panko she bought from a natural foods store.

The aptly named Italian Market one block west of Donald's Market, south side of East Hastings. Very clean, well-kept store, good turnover of goods and just about the nicest people you could imagine. On Saturdays, there's usually three generations (family-owned business) working behind the counter.

Those look great. "Yukimi daifuku for adults" as posted on the link you gave. What a great idea to update a classic dessert.

Yes, thanks for the review. We'll have to check this place out, as it's close to our favorite Italian market. Do you have any other menu recommendations for a noob to Malaysian food?

Aside from concerns about additives and sodium content, miso choice is a personal thing. Generally speaking, darker misos have a stronger flavor. I would recommend picking up no less than two misos: a white miso and a red miso. This gives you the option to sometimes go with white, sometimes with red, or your favorite blend of the two. Adjust the proportions or choose one miso depending on what you fancy that particular day.

Is this the same as shredded coconut? If so, I suggest Payard's Coconut sponge cake. The layers could probably be frozen for later use, if desired.

Consider Thomas Haas in place of Fratelli Bakery and Cheesecake Etc. Kintaro Ramen is quite good and their soup is on a par with some of my favorite ramen places in Tokyo, not just by Vancouver standards. (Ramen choice is very personal, however.) I'd also skip all-you-can-eat. Maybe you can pick up some ideas for Chinese from the Chinese food thread. Perhaps throw in a lunch of pho and bahn mi?

Same here, although I grew up in a Japanese household. Deep down, I don't really "get" the problem that some people have with the texture of certain foods. I mean, I can understand what they're saying, but it doesn't really strike a chord with me. Just out of curiosity, have you tried natto? Did the texture bother you?

Sounds like you're referring to Yukimi Daifuku, a product that was originally introduced in Japan but is quite popular in on other parts of Asia. There are imitation "mochi balls" as well, of course. And they are, indeed, good. http://en.wikipedia.org/wiki/Yukimi_Daifuku

There are also a few stores on Victoria Drive past Kingsway. I recommend the Trung Nguyen brand of coffee. I've tried a few other brands but none were as good as the TN. The condensed milk keeps fine in the fridge for months on end (in a plastic container), although it can crystallize a tiny bit. Timely thread, I need to make a run myself.

I need to check this place out, too. Any other reviews for the new location, aside from mtigge's review?

I've been enjoying this blog a lot. Just last night, daughter No. 1 (8 years old) declared that Vietnamese is her favorite food, as we were off to check out a new pho place. I have a question about the rice paper in the above photo. I assume it's a fresh rice paper, which I've never seen available where I live. What is the texture/chewiness like, compared to a rehydrated dry rice paper? The ones in the photo seem to be surprisingly "dry" or not sticky. Do the fresh rice papers dry out quickly or have to be prepped in any way before eating or for storage? My understanding is that there are different types of rice papers depending on their uses (such as spring and salad rolls). Can you tell us about the different types that are available? Thanks for the great blog!

I believe the origins for this might be Japanese, where they are known as Yukimi Daifuku (launched by Lotte in 1981). Here's a link to Lotte's current Yukimi Daifuku lineup. http://www.lotte.co.jp/products/catalogue/ice/03.html Suzy: I've been enjoy your blog immensely. It brings back so many trips and visits to Hawaii, although none recently since my parents moved back to Vancouver. In fact, I wish your blog had been around during our last couple of visits to Honolulu! Thank you for the fantastic and highly informative blog!

Maybe try phoning Bosa (since they're an importer) and ask them if they can sell you larger cans or case quantities for a discount?

The technique I've seen is to dip your fingers in some batter and flick it onto the tempura as it is frying and floating in the oil. That way you get "strands" extending from the tempura.

I've never heard of tempura made with panko. Although I'm sure that someone, somewhere may have tried it. The prawn tempura simply looks thickly coated, like it has been coated and fried more than once.

I'm glad you liked it. It's definitely my favorite way to eat asparagus.

Thanks for your comments, Lori. I went ahead and made the Pain de Mie last Friday/Saturday. I thought it turned out fine. -18-hour overnight fridge retard (scheduling issues) -Punched the dough for a few minutes in the bowl (not on a floured surface as instructed). -2-hours second rise -20-minute rise in the pans (covered) -Baked to 207 degrees internal temperature I was initially concerned after you pointed out the amount of yeast, but then I noticed that her whole wheat recipe calls for a similar amount of yeast (2 tbs) with about the same volume of flour. I thought the loaves came out fine, with an even-textured crumb. Not my favorite type of white bread, but that is more a matter of personal taste. My next attempt from No Need to Knead will be the whole wheat bread.

Has anybody made the Pan de Mie from No Need to Knead (NNTN) using an overnight rise in the fridge?

I made the Basic Focaccia recipe from No Need to Knead today, driven by my interest in the NYT no-knead recipe but without a dutch oven or enamel cast iron. 12 hour first rise in the fridge, 2 hour second rise, 20 minute third rise. Baked as loaves. Popped into a 500 degree oven and immediately dropped to 400 degrees. Baked to 208 degrees internal temperature and left to completely cool before cutting into it. I didn't read the recipe thoroughly enough and left out the salt (for some reason, I thought it was only sprinkled on top). The taste came out bland as expected, but the crumb was nice and dense, not too moist and did not have as many holes as the NYT bread photos from the other thread. The crust was excellent. Overall, I was impressed with the crust and texture of the dough, considering how little effort it took. **Above paragraph edited to make up for my failure to read the recipe properly...** I'm already looking forward to trying some variations with rye/whole wheat flour and olives/nuts/dried fruits. I'm no bread baker, but these minimalist bread techniques are definitely sparking my interest in baking bread.

How little are we talking about? My kids (5 and 8) both prefer ganache and buttercreams over typical frostings made with powdered sugar. Although I guess it really depends on what the kids are used to...

You mean having an address and seeing the word "Pho" on the storefront isn't enough? Wow, I thought I was directionaly challenged I prefer to look for signage rather street numbers when doing my pho drive-bys. That way I'm less likely to whack innocent pedestrians. I often ask for more condiments (basil, bean sprouts, limes) at some pho places. I've never been refused, nor have I ever been charged extra.

If I could make one more request, it would be a photo of the shop front/signage (to help with locating these places from the street).