SuzySushi

Possibly in New Orleans, but you make a good point. =R= ← I dunno, but Washington Square Park in NYC's Greenwich Village used to be a potter's field. I'm not sure whether all the graves have been relocated.

To me, nothing can top the popular Japanese sports drink, Pocari Sweat.

Hmmnn... never occurred to me that the store has a website! (But why not?) I was referring to the li hing mui powder. I'm used to it as a coating on candies and dried fruits, but a pineapple festival a few weeks ago, they were sampling cubes of fresh pineapple sprinkled with li hing mui powder (which has a simultaneously sweet, salty, and mouth-puckeringly sour flavor).

And 2 more for me: Japanese Homestyle Cooking by Tokiko Suzuki (Graph-Sha Ltd., Tokyo) The Ultimate Book of Fish and Shellfish by Kate Whiteman (a $5.99 promo from Hermes House)

Oh, wow! That makes it sound like li hing mui!

Thanks, Ling, for the recipe! Do you also know there's a famous recipe for peanut butter cookies that calls for no flour whatsoever?

Googled & came up with Kumai Harvest. I've never tried that brand. Has anyone else here?

Great hints, Anzu! Interesting about the difference between using amchur and lemon juice. I hadn't thought of that as the reason, but it makes it worthwhile buying amchur even if I'm only going to use a little bit. I'm accustomed to gilding the onions first before adding the spices or garlic... I've experienced how bitter the spices and garlic get otherwise!

Chicken soup, of course, is good for all ills. Hot & spicy stuff when I have a cold or am feeling peakish. Tom Yum soup. Japanese curry. Chili. Sushi with a good dose of wasabi. Ginger candies for carsickness or nausea. (Not ginger tea -- too much liquid.) Coca-Cola syrup or sipping flat Coca-Cola is another old-time remedy that works. Chamomile tea or mint tea for tummy aches. No eggs, no dairy, no fried foods. Yogurt to prevent yeast infections caused by taking antibiotics. Chocolate for stress or depression.

Kraft peanut butter? I've never seen Kraft brand peanut butter! Recipe, please!

Wonderful!!! Thank you so much! (I hope you and your family & friends were nowhere near the horrible monsoon in Mumbai!)

My sister is allergic to milk (milk protein as well as lactose). She bakes with Fleischmann's margarine, Crisco, or lard. I'll ask if she's ever tried cocoa butter as a substitute.

Another thought on casserol "Torrifiu"... could he be referring to a rangeproof casserole, i.e., one that's safe to use on the burners as well as in the oven? It seems to me that coriander "graine" refers to coriander in seed form, as opposed to en poudre or the fresh leaves.

In my dating days, I went out once with a man who, among other things, was lactose intolerant. I don't remember how the conversation came up on a first date, but he mentioned that he had cereal with water for breakfast. I must've stared at him bug-eyed, and finally asked, "How does it taste?" "Terrible," he replied. Right then, I knew there would be no second date. (Note: This is not meant as a put-down of anyone with food allergies. My sister is allergic to milk -- not just lactose, but milk protein, too. She's a damn fine cook and would never settle for something that tasted "terrible" to avoid setting off her allergy.)

Many people think the best pho in Hawaii is at To Chau in Chinatown, 1007 River Street, off the corner of Hotel Street. You'll recognize it by the line of patrons waiting outside! The place next door on the corner of Hotel Street & River Street isn't bad, either, and also makes a mean Vietnamese iced coffee. (I've forgotten the name of that restaurant.) Get to either place before noon. No reservations, no credit cards.

They were delicious. It's a dish I'll make again, probably remembering to add garlic next time!

Since discovering the Indian and Middle Eastern market in town, I've been experimenting with Indian spices. Tonight's dinner was Grilled Salmon with Garam Masala; served with Roast Potatoes with Ajwain, Kalonji, and Black Pepper (my own invention -- I wanted to see how the spices would taste on something other than bread). . The haricots verts were simply buttered, because I wasn't sure how spicy the other dishes would turn out. They ended up being just fine. Too bad the fresh mango I bought wasn't quite ripe enough for tonight's dessert.

Very interesting program. First I've heard of it, and I wonder if there's anything like it anywhere else. Some of my best cooking "lessons" came from my students when I was volunteering to teach English-as-a-Second Language. I became friends with many of them (and am still in touch with some of them 30+ years later!), I invited them into my home, and vice versa. Along the way, they showed me how to cook their favorite (insert the name of an ethnic cuisine here) dishes, and I showed them how to cook all-American fare. I'm not shy about asking a good cook, "Can you teach me to make X?"

Oh, and the great Argentinean invention, Chimichurri Sauce.

Rice vinegar in sushi, of course. Chinese red vinegar as a dip for dim sum. Balsamic vinegar in reduction sauces for meat, poultry, and grilled vegetables. Also as a splash over strawberries.

The thrill of the chase is supposed to be part of the enjoyment!

I don't know if it's "cannot," but it probably isn't viable because of the different liquor laws in different states (and thus regulations on interstate commerce). Ethel M uses liqueurs in their chocolates, but they aren't available all over the country.

40ml oil is 2 tablespoons + 2 teaspoons. 115ml water is about 1/2 cup 300ml water is 1-1/4 cups I can't comment on whether the baking temperature is correct or a typo.

I read that article. I'm impressed that an American woman living in France knows the term "Maghreb" in relation to food/culture. She must keep up on things Maghrebi or read these forums. It's a subculture term in France. ← Hmmmn... the way I first became familiar with the term "Maghreb" was through a cookbook I picked up last time I was in France, La Cuisine du Maghreb, subtitled, Spécialités du Maroc, de la Tunisie et de l'Algérie by Hilaire Walden. Interestingly, the book was published by a German publisher and translated into French from an original title called North African Cooking!

probably sweeter would be my guess ← Sweeter. Also, the fillings are different. For instance, until recently, Godiva didn't offer hazelnut creme fillings for the American market, although that's one of the most popular fillings in Europe.