Kouign Aman

For pastries, I like 85C (Genesee and Balboa). Also occasionally Arely (Clairemont Square) for something richer. I like the soft Taiwanese breads for what they are. I havent tried Arely's bread.

I've never seen a grate-able formerly soft cheese before, unless I accidentally created it myself by forgetting about it in the cheese drawer. I'd guess its french ... ?

That's cool, huiray!

Awesome! Can you contact radio stations in or near your tour cities and try to get some airtime on an appropriate show? Will you be able to tour west as well as east?

Jammed through this today. Wow, what a journey and what beautiful food! Looking forward to the cookbook. What about including your book-order website in your eGullet signature or under your avatar?

Little Miss BBQ brunch, Wed before Thanksgiving. We arrived at 10 to stand in line and ate at 1130. Parking lot was well managed and the line is nicely appointed with shade, water, and tantalizing smells. Tried the beans, cole slaw, cheese jalapeno grits, turkey, sausage, pork ribs, pulled pork, brisket (fatty) and 'smoked pecan pie'. We were short a body so skipped the lean brisket. May never make it here on a Thursday for pastrami or a Saturday for beef ribs, but that's ok because it was brisket for the win! ( everything was good but the turkey and sausage couldn't stand up to the pork and beef). Excellent pecan tart tho I couldn't find any smokiness in it. House and mustard sauces were enjoyed by others (i dont like barbecue sauce). Meats were tender moist perfectly seasoned and perfectly smoky. So worth the drive and the wait! We'll be back! Newe(er) smoker = #3

They are so pretty. And sound delicious.

Chinese inspired, eaten at home. bokchoy, onions, mushrooms - stirfried together mahi mahi chunks cooked with black beans, ginger, szechuan peppercorns. rice

Arent the panko crumbs crispy enough as they are, despite the lack of browning?

There's a book, 'A Day No Pigs Would Die', which describes an interesting way of getting enough shelled hickory nuts to top a cake. Not a method most of us would choose, I think.

Got the revised TJ's soysauce. I hadnt noticed the change on the label, but had noticed that the munchkin uses it much less frequently, so I tasted it. Its not bad but what were they thinking? Their old version was really good!

I love using the dishwasher, but my cutting board and my knives are washed each time I use them. Its not so much to protect them from the dishwasher, but because I need them again before the next cycle. We run the DW about every 1 1/2 days. Couldnt go that long without the cutting board. I'm fascinated that its an option for some people.

That is signature-line worthy!

Until not liquid in the center. I concur w minas6907

For a first go, try udon noodles (japanese). I think I know the noodles you mean, but I dont know how to buy them at the asian grocery either. I usually cheat with spaghetti noodles. Not perfect tho. Wrong 'chew'.