BarbaraY

I'm glad to see that you have read "Makioka Sisters". I've had my copy for so long and read it so many times that it's about ready to fall apart.

Yes, normal. Turn on the exhaust fan if you have one. It will stop doing it once you start using it. Fry some bacon or chicken.

I had my first taste of dorayaki and takoyaki at the Cherry Blossom Festival in San Francisco last spring. Dorayaki was interesting but i think would take a bit of getting used to. I think the takoyaki was made with ground beef but it was very good with the ao-nori. They used the ao-nori to top yakisoba, too. Great blog. Japanese food and life style fascinates me.

Samosas. They have to be freshly cooked or the pastry gets soggy. I'm not mentioning the ones made with filo dough. I want the ones with real hand made pastry. (Hmmm? Maybe I should make some.)

I keep my copy of China Moon. It does have some very labor intensive recipes but I agree that the chili-orange oil is lovely. My favorite recipe is the Strange Flavor Eggplant. I've even fed it to people who swear they hate eggplant and had no complaints.

Well, I was a Luddite, too, until I had shoulder surgery and bought a car with automatic transmission. I have been debating about getting the pasta maker for the KA but was dubious. I'm glad to see that most who have it find it does the job. It may be my next splurge. There's nothing like homemade pasta.

Reading the pudding recipe took me back to my grandmother who often made them for Christmas and served them flaming. Hard Sauce and Brandy Sauce were served with it. I have tried making it only once and wasn't happy with the result. It wasn't bad but not Grandma's. Perhaps I will try again with your recipe.

I use them all except the smoked Paprika which I haven't tried yet.

Inquiring minds want to know, BarbaraY! What is it? ← The book is Four Star Desserts byEmily Luchetti. I made three desserts from this book. I made Rhubarb Up-side Down Cake, Pear and Hazelnut Tart. and Banana Cardamom Cake. None of them were right. I did say I would try more recipes but I never did and it just sits on the shelf waiting. The cake for the up-side down cake was to delicate for the rhubarb, the Banana Cake was Leaden, the tart had confusing directions and way too much crust. edited for typos

Parmesan. Have never grated it without having a goodly portion for myself.

A number of books that I have acquired have been disposed of by giving them to thrift stores. A book called "Forgotten Recipes" is one. There was a reason they were forgotten! Microwave cookbooks are another that I dispose of. I have some books that I find the recipes don't work but I keep them even though I don't use the recipes. For instance, one is a dessert book by a well known food writer. Every recipe I ever tried from it came out wrong but it gets rave revues on Amazon.com. I like some of the ideas but I have to adapt them.

I was in one of our local hospitals for several days a year ago. The hospital is a new one opened only a little over a year ago. The food has definitely improved since my last visit. The dietician came and talked to the patients and I had to compliment her on the quality of food and the only complaint I had was the overcooked broccoli. They had a very tasty whole grain bread, properly cooked vegetables most of the time, and tasty main dishes. A menu was given with two choices of entrees, sides and desserts. There were always vegetarian choices because this hospital is operated by Seventh Day Adventists who are usually vegetarians. Things are looking up!

divalasvegas has the answer so far as I'm concerned. A sharp knife is the tool of choice for me, too. Would never have thought of using shears.

I think one tablespoon or one packet would be the correct proportion with 3 1/2 cups liquid to make it soft set without having the jello consistency.

My latest: always be sure to read the heating instructions on the package carefully. Blurry eyed (too much computer?) I misread 1 minute for 7 minutes and came back to the kitchen to see smoke pouring out of the microwave. It still smells like burnt burrito.

That Pear Tarte Tatine looks heavenly as does the pear in red wine. Do you do anything different to make the pear tarte or just make it like an apple one?

Sushi, sushi, and more sushi. It soothes my soul.

I remember almost the same exact thing. A couple came in and ask the waitress a lot of questions which were running her ragged so I went out and discussed their meal with them. I always had vegetarian items available because we had enough call for them to warrant it. After giving me all the details of what they were to served they still weren't satisfied. I wasn't to sautee the vegetables for the pasta Primavera, no butter, no garlic, blah, blah. Some people shouildn't go on vacation without their own cooking facilities. It was obvious that these two hadn't a clue about how he rest of the world operates.

This is a wonderful series and a labor of love. Thanks so much for all your hard but loving work.

I have a Hamilton Beach IB. I didn't buy it so I have no idea what it cost but it does all that I ask of it which is usually to puree soups but it's great for smoothing out lumpy gravy, etc. Have never tried it for hummus because I make that in the Cuisinart.

This is all fascinating for me too. I'm also curious about the olive oils produced there. Don't recall ever having any.

I received a wok from my second grandson and a box of Hickory Farms sausages and cheeses from the eldest. Daughter got an expresso machine from the eldest. (Her son.)

If worst comes to worst, you can rely on the good old ice chest that's been in storage since your last camping trip. I am more inclined to do this before rather than after since I send food home with others as much as possible. My fridge looks like a historical dig with adding to it.

10 of 11. I got the Polish one wrong. Guess I can go most places without embarassment. Now if we can just get people to stop pouring soy sauce over their rice....................

For me, that my favorite Mexican restaurant changed hands and became yet another taqueria. There is no authentic Mexican food left in the county.