sanrensho

Sorry, I don't know anything about the product, except that I want it now.

Thanks for the link! I'm looking forward to trying out her favorite yellow cake recipe.

Is there a reason for going with medium grain rice? If you're eating this with a Japanese meal, why not go for the real thing and get short grain rice?

Did it look like this? Pichitto Roll (sorry, don't know English name)

In terms of Western pastry, an excellent blog is discussed here. You might even get in touch with the author about where she got her leads and if she has any other recommendations.

I would start around Kingsway and Knight, working your way west (south side of Kingsway). There's also a Vietnamese bakery on that stretch of Kingsway with durian cocktail buns and good banh me. Further down, there's a good kim chi store.

I bet I'm not the only one interested in learning how to pronounce the words. And it's a lot more interesting than referring to a dish as just "Dutch-style butter braised beef." One very easy and very effective way to show pronunciation is to use established words as a reference. For example: shochu ("sho" as in long "show", "chu" as in long "chew"=show-choo). I don't know if this will work in Dutch!

Just riffing on Daiso a bit... You could also use patterned (clear) celophane bags. I'm pretty sure that they sell these at Daiso. Good for a few cookies/bars, tie them w/ribbon, ec. This would cut down on the waste somewhat compared with a box. We use these all the time for goodie bags. There are lots of container possibilties at Daiso.

You can find Chinese takeout-style boxes at some dollar stores. Those might work for your purpose. I've though about using those before. As Deborah mentioned, Michael's would be your other bet. There's also the restaurant supply place mentioned in the Cocoa thread.

Sorry to say, but the takeaway place on Lonsdale (adjacent to the Safeway) is long gone, as mentioned in the donut thread. There's another mexican place on lower Lonsdale, in the same block as the Pink Elephant. I haven't been there, though.

Klary, I made the Draadjesvlees recipe tonight. We had it over basmati rice, liberally doused in the braising sauce. So simple, so good. Now I have to know: How do you pronounce "Draadjesvlees"? Actually, it would be really helpful if you could include the pronunciations for some of the less obvious names (Bitterballen I can figure out, but not Draadjesvlees). Thanks and keep up the great work! -Kenji Watanabe

I feel like a junkie each time I come back to this thread. Can-not-get-enough-of-Dutch-cooking. The eel rolls look fantastic. Should be adaptable to other types of smoked fish. Yum.

FYI, I used "All Forums" and "Search Title Only" with the keyword. The regular search bar used to drive me crazy until I started using the Search page.

Does this work? http://forums.egullet.org/index.php?act=Se...ighlite=ganache

Yup, that's it.

According to Google, they're up around 29th and Lonsdale? I'll check them out some time.

I agree with your Mom (and Torakris). Get a machine! My parents have owned a mochi making machine for over 20 years and they only use it one or two times a year.

Absolutely. And not just Japanese curries, but Thai and other curries too.

Thanks Chufi! I am really enjoying this thread and learning about Dutch cooking. Keep up the great work!

Thanks to this thread, we made pannenkoeken for the first time on Sunday morning. In place of bacon, we fried up thin slices of ham, and also did the apple version. Yum on both accounts. A quick question for Chufi: Should the texture/thickness be akin to a thick crepe? I'd like to try the simmered beef recipe next.

Nikkei Heritage Center (Nikkei Place) on Kingsway. The adjacent Nikkei Home has a Japanese restaurant run by Fujiya. Good value in a cafeteria-like atmosphere.

Sorry, I have no idea. I've only been to Gyoza King once in the last 5-6 years. That's what I get for living in the culinary backwaters of Deep Cove.

Where in Japan are you? Maybe it's a local thing?

Looks good to me! The gyoza skins look a lot thinner than the ones we used to buy in Japan (and the Chinese ones we buy here in Vancouver). Is that the norm in your part of Japan? Do you always use a kama for your rice?

Here's a few threads, the main one is titled "The Food Processor Thread": http://forums.egullet.org/index.php?act=Se...hlite=processor Hint for future searches: Go to the Egullet search page, make sure that you select "All Forums," and select "Search title only."