sanrensho

Thanks for posting that. It doesn't surprise me that there are nori snacks somewhere in Japan, but availability is likely to be spotty here in Vancouver. (Although I'll be the first to admit that I haven't looked.) I believe that the original poster was referring to munching on sheets of plain nori or ajitsuke nori. I kind of doubt that many Japanese are grabbing for nori when they want a snack, although many Japanese snacks/foods do use nori. How about you, Hiroyuki? I would much rather grab a sheet of Korean nori for snacking purposes...sesame oil, sea salt and crisp nori...yum!

If you want to try pushing the seaweed (specifically kelp) envelope, you could try some of the kombu snacks available at Fujiya, etc. Just ask the staff for help. Unlike nori, these are actually eaten as snacks in Japan.

In case it wasn't obvious, I should add that I pour with the mixer running continuously. The only thing to be careful of is your aim. You want the syrup to hit the mixture and not the beaters or bowl. Even if you do end up with some hardened syrup on the beaters and bowl, you are still getting more syrup in there than using the pyrex method.

After my first time making RLB's mousseline BC, I dispensed with the measuring cup and have gone to pouring straight into the mixer. I have had zero problems since then. Getting every last drop of the syrup in there is not critical, in my experience.

Thanks for the offer! How big are the boxes and what is the shelf life? If the size works for me I will PM you about that and some gel sheets. Also, thanks for everybody else's suggestions.

While we're on the topic of nuts, does anyone know of a source for shelled unsalted pistachios. This would be for baking and dessert-making purposes. Somewhere on the North Shore or East Van/Burnaby would be great. Thanks.

Fascinating. The irony is that Japanese bakeries commonly sell (potato) croquettes on rolls, as a sandwich drizzled with tonkatsu or similar sauce! http://gourmet.yahoo.co.jp/gourmet/images/P/E900306_P_5.jpg

FWIW, the korokke entry from the Japanese Wikipedia site mentions that it could have come from the French (croquette) or Dutch (kroket). However, it favors the French origin because korokke were already in Japan by 1903 based on historical references. Wikipedia claims that croquettes did not make their way to the Dutch until 1909. Maybe Chufi can confirm the latter fact, as the Wikipedia entry does not give any supporting evidence. EDITED TO CORRECT DATES

Ah, I see. I parsed through D90's description too quickly. (Doh!) Thanks.

Mmm, the tataki looks great. What kind of soy sauce did they use in the aioli? Was there anything else added to the aioli?

To soften your butter, bang it into the microwave on high for 5 seconds at a time, until you can poke your finger through it. (Don't go so far as to melt your butter, however.) The other lesson is to never leave the critical end process to another person. (Ex. Never take calls when your cake is nearly done. Not that I have ever done this... ) When your cakes are done their done, switch off the oven and take 'em out. The crusts do look a little brown.

The presentation on the pistachio sorbet looks great--simple and elegant. In comparison, the dessert trio looks like an Exxon Valdez spill, although I'm sure it tasted great. Thanks for the photos!

Same here, I also use a saute pan on low-med heat and do other prep work while keeping an eye on the nuts. Shake frequently.

Thanks for the tip. I may check them out today!

If you've got a Superstore nearby, you could check their baking section. They were advertising brightly-colored silicon mats for $9.99 during the holidays. Unfortunately, they never showed up at my local store.

CanadianBakin', which method did you settle on and were you happy with it?

Not that I know of. Our Cobbs here in Deep Cove also moved in next to a Safeway, another one NV is adjacent to a SuperValu. Of course, most of Safeway's bread is crap and never fresh, so our local Cobbs is doing a screaming business by providing fresher bread that is a cut above Safeway (not a major feat, I know). The bread at Save-On is better and has more variety, so Cobbs seems to be targetting the lowest guy on the totem pole.

They've also just opened here in Mission and in Abbotsford. What's going on? ← Let me guess: Are they located adjacent to a Safeway?

You're right, there's no point in debating about this unless someone has some inside information and both sides are represented. I'd much rather debate the merits (ahem) of Blenz coffee.

No real opinion on nori brands, nor do I really snack on nori (always with rice). However, if you like salt and sesame oil, I would recommend a Korean nori. EDITED TO ADD: FWIW, we usually buy our Japanese nori at Fujiya or Angel Seafoods.

Maybe phone ahead. I definitely saw them at Christmas but haven't poked around there since then.

Michael's sells a plastic cupcake tray holder that doubles as sheet cake holder. Tupperware also has one. There were some other ideas covered in one of CanadianBakin's threads.

I resemble this comment. Perhaps we need another thread for Bakers Anonymous.

Great idea. I'd be interested in hearing comments and finding out which one was most popular.

Alan, thanks for the info and quick reply! I forgot to add, thank you for the excellent demo. Not something I am in a position to try, but a fascinating read nonetheless. -Kenji (TIA=Thanks In Advance)