sanrensho

I'll make sure to NEVER mention this to my kids. Both of them love ma po tofu, although we make it typically mild like in Japan.

How could anyone not like ma po tofu? (Mild for kids, of course.) There's still a good chance she will grow up to eat tofu, even if she's a picky eater.

I agree. I have never understood the association between "heat" and "spicy." I can think of few cuisines that use spices as extensively as Indian food, but not all Indian food I have had is hot, by any means. OED defines "spicy" as: 1. Of, pertaining to, or characteristic of spice; of the nature of spice. 2. (As if) flavoured or fragranced with spice; pungent, aromatic; piquant.

And yet, Rose Levy Beranbaum has managed to publish pastry books that feature weights (in addition to volumes). There must be a few others as well. Or maybe RLB is one of the select few with the clout to push through weights? Anyway, I am in complete agreement that the general lack of weight measurements in North American pastry publishing is pathetic.

Yes, I've done it, there's no weeping. It isn't much different than a custard.

Maybe you can do an exchange with a kind Egullet member.

Miso can definitely go bad. I've had white mold develop on old miso. Usually you can just scrape the top layer off when this happens--much like cheese.

It says right there in the description that it's a double-beveled knife: http://www.kershawknives.com/productdetail...=328&brand=shun

I have to agree that the 50% off idea (or even "day old" discount pastries) will only lead you down a path of darkness. Firstly, it doesn't sound like your store fits the description of a neighborhood bakery/coffee shop where I typically see 50%/day old baked goods. I just don't expect to get a discount from a high-end bakery or pastry shop. Secondly, as a customer, I would be tempted to time my purchases to get 50% off, thereby cannibalizing your existing sales. OTOH, giving out free samples/tastings would still build customer loyalty, without cannibalizing your existing sales.

Any type of chocolate that would end up in a Halloween trick or treat bag. Chocolate gift boxes for Christmas, even if marked as being made from "Belgian chocolate" (yeah, crappy Belgian chocolate) or "Made in Belgium." Store-bought pies and cakes from any kind of large chain. There's almost always something wrong with these, either two sweet, gloopy or lacking in freshness or textural interest. I'm sure there are exceptions, but the vast majority of the time I would prefer to save my eating for something better.

How about cutting them up and giving out small samples toward the end of the day? Your regular customers will appreciate it, and it might give them something to look forward to when they come in toward the end of store hours (presumably hungry before dinner). You could look at it as building loyalty and introducing them to products they might not have tried.

I have a request in my family to go out for a Christmas brunch buffet this year, preferably at a hotel. Right now, we are looking at the usual suspects--Fleuri at Sutton Hotel, Yew at Four Seasons. Another option is Dockside on Granville Island. (Not considering the Pan Pacific this time.) My own emphasis is on quality over number of items, as I tend to eat like a bird these days. Does anyone have any suggestions for a Christmas brunch buffet, either at a hotel or restaurant? We are not limited to downtown Vancouver, and would also consider a menu + dessert tray/table, if such a thing exists. Thanks! Menus in case this is useful for anyone else: Yew Christmas Brunch Fleuri Christmas Brunch Dockside Christmas Brunch

Did you happen to notice if this is a locally made product, or one made in Europe (Germany)? Thanks.

Thank you people. As a result of this thread, I had a frustrating pie dream last night involving an apparently endless apple pie and a *pie crust that I could never quite taste,* no matter how much I tried. I kept trying to taste the crust, but somehow could never determine the taste (butter or shortening).

I wonder if you've heard of a book called Mamajee's Kitchen. The author was born in South African to parents of Indian ancestry, and now resides in Vancouver, Canada. http://www.mamajeeskitchen.com/ I seem to recall that some of the recipes in her book had an African or South African influence.

My nutty girls (human, not cat) resist the cream, although they love the taste of the milk itself.

I'm pretty sure it is "sucrine."

I hope it works for you, please let us know if you like the results from presalting (and what kind of bird you cooked).

Here's a cookbook that might give you some ideas (savory and sweet): http://www.tastingmenu.com/allaboutapples/

I must confess, I've never eaten spam (to my knowledge). What are the most common ways to eat it in North America? Other than spam musubi, which I saw a lot of in Hawaii. Please school me on the ways of spam.

I wouldn't call Spam a staple in Japan. I've never been served it in a Japanese household, nor do I know anyone who eats it. Although I've certainly seen it for sale.

So what temperature did you finally pull the fruitcake at?

Thanks Paul. I'm going to copy this list down and keep it in the car.

Tonkatsu sauce is usually associated with breaded and deep-fried pork cutlets (tonkatsu), although some people like me add it to Japanese-style potato salad, among other uses. Japanese-style potato salad is very heavy on the Japanese mayonnaise, usually with bits of carrot and cucumber. Something like this: http://www.justhungry.com/2006/05/japanese_potato.html

I've tried the PC salsa verde and though it was fine. (It's very mild.) Certainly easier to source than going to the Mexican grocer. Although it does have an unusual amount of burnt tomatilla skin. I assume (hope) that it's there on purpose.