SuzySushi

Just the smell of freshly brewed coffee can help relieve stress, say Korean researchers who studied the effects of coffee aroma on sleep-deprived rats. Interesting, no? Link

I'm not familiar with Pichot Ong's recipe. This is mine, which I worked out 30+ years ago by trial and error. It's baked in a square pan, not a loaf pan, but the taste is right. The main trick is to not underbeat it. Kasutera (Castella Cake) 6 eggs 3/4 cup sugar 1/3 cup honey 1 cup flour, sifted 1 teaspoon baking powder confectioners' sugar Preheat oven to 350F. Using an electric mixer, beat 3 eggs and 3 egg yolks until light. Gradually adding sugar, beat until the mixture falls in ribbons, about 6 minutes. Beat in honey, pouring it in a stream. Sift together flour and baking powder. Fold into egg mixture. Beat remaining egg whites until stiff. Fold into egg mixture. Bake 45 minutes in a well-greased 9" square pan. Check cake after 30 minutes and if top is golden, cover with foil and continue baking. Remove cake from pan. Reinvert and let cool on a rack. Sprinkle top with confectioners' sugar.

Going from a gourmet store to a restaurant makes it sound like you're jumping out of the frying pan into the fire! But seriously, best of luck in your new venture! I'll be eager to follow your adventures. This is exciting!

Her you go: an article I recall reading in The Los Angeles Times a few years ago.

Here's one link to a consumer survey that found more consumers are trying to prepare meals at home. Note that the statistics are based on "financially challenged adults" -- that is, people who said their financial situation is worse this year than last -- about one-third of respondents. So, about 55% of that 33% are trying to prepare more meals at home, or about 18% (about one out of every five families).

My mom used to make a coffee mousse pie, made with Knox gelatin, strong brewed coffee, sugar, and a splash of lemon juice (and the whipped EV, of course). I haven't had it in years, but God, that was good!

For Hawaii: Ethnic Foods of Hawaii by Ann Condo Corum is a gem. Not a cookbook per se, it's a primer on the different ethnic groups that have contributed to Hawaii's melting pot. The recipes are simple and representative of each group's typical home-cooked dishes. Highly recommended for a look at how people really eat in Hawaii. For trendier "Hawaii Regional Cuisine," I'd recommend Roy's Feasts from Hawaii by celebrity chef Roy Yamaguchi. The book is gorgeous, and the recipes are do-able. You might also check out some of the cookbooks by Hawaii's other famous chefs, including Sam Choy, Alan Wong, and Jean-Marie Josselin.

What you're missing, as Prasantrin said, is allowing the Jell-O to partially set in the refrigerator before whipping it. The usual line in old recipes is: "Chill until the consistency of unbeaten egg whites" (which takes about 20 to 30 minutes). Add the sugar and lemon juice to the dissolved Jell-O, let it chill until the consistency of unbeaten egg whites, whip the partly set Jell-O mixture, whip the cold evaporated milk separately (using clean beaters) -- it whips up like cream, then fold the whipped evaporated milk into the Jell-O mixture. Voila! Lemon Chiffon Pie!

Sounds like the noodles you're using are overcooked before you add them to the wok, or the recipe has too much liquid. What kind of noodles are you using?

I wonder why the fruitcake was dumped. Baked goods are usually okay.

Ah! That explains it. I never called it lamb's anything. I've always known the former as mache!

Wow! It's just 9:25 a.m. here and already almost 1,400 viewings of your blog! I am soooooooo jealous of the Union Square Greenmarket. I remember it fondly from my NYC days... Are you sure those are lamb's quarters? Aren't lamb's quarters the same as mache? That doesn't look like any mache I've seen (which has tiny, almost round leaves).

Nice website, bookmarked for further perusal. Are you still involved with the ongoing project?

Didn't see this on the Hawaii board... but if it's plate lunch you were having, it almost certainly wasn't "sticky rice" in the glutinous rice sense. The standard rice in Hawaii is medium-grain Calrose variety. Nothing is added to it in cooking except water. If you're cooking the rice in a saucepan, place the rice in the pan and add enough water to cover to about 1" above the rice (traditional way is to measure using your knuckle). Bring to a boil, turn down the heat to low, cover and simmer about 17 minutes. (If you're using a rice cooker, follow its directions.)

Write to the company. If their customers are dissatisfied with the quality, then there wasn't much point in expansion with the new plant.

Kadoya has at least two grades if you buy them in the large tins. I've seen them side-by-side and have bought both at various times. ← Ah! I don't use it in that kind of quantity!

As an eG Foodblogger, I have witnessed only an inkling of all the work you've put in, but I add my thanks as well! Aloha!!! (Where's that "applause" smilie when I need it?)

Kadoya is the brand. As far as I know, Kadoya markets only one grade of sesame oil -- at least in the West. Get the one labeled "pure sesame oil." Here's a link (with photo) on Amazon.com. Kadoya also makes a "hot sesame oil" version that contains chiles.

That is hilarious, Peter! Nothing like starting them off young!

Most of the dishes I make have more than 3 to 5 ingredients, simply because I like adding herbs and spices. A few simpler ones involve skinless, boneless chicken breasts: dip in egg, then panko seasoned with s&p (or panko mixed with grated Parmesan cheese, or panko mixed with cornmeal) and sauté until golden. Serve with a squeeze of lemon, if desired. (I also fry catfish the same way.) Salmon with Blue Cheese -- I invented this while experimenting. You could probably broil it, but I cook it in the microwave: Place 1/2 pound salmon fillet on a microwave-safe plate. Microwave about 3 minutes on 70% power, until barely cooked through. Sprinkle with 2 tablespoons crumbled blue cheese. Microwave 30 seconds to 1 minute longer, until blue cheese is melted.

I'd go with coconut or macadamia nuts, mixed with butter cookie crumbs.

Kadoya is my standard, too.

Not that new a theory. I remember reading an essay at least 15 years ago in the Utne Reader, an alternative magazine, that said to the effect "If it weren't for people eating them, chickens would all be out of jobs."

Already spent before we even received it. I hadn't intended to spend it -- we were going to use it to pay off bills -- but our dishwasher conked out last week so we bought a new dishwasher. :-(

I still vote for haupia! Or if you want to be really decadent, chocolate haupia pie -- which is filled with a layer of haupia, a layer of chocolate pudding, and topped with whipped cream!