Chihiran

Enforcement of this ban will be expensive and most-likely impossible, and a ban without enforcement is absolutely meaningless. However, the worst part of the trans-fat ban is that the government is encroaching on the right of the people to make decisions for themselves. What right does the government have to enforce food decisions? Supporters of this ban and people who think it will actually work are incredibly naive and unaware of history. The 18th Amendment, Prohibition, was completely ineffective because one cannot make a crime of something which was commonplace. What is next to be banned? Butter? Red meat? Driving? Where's the line?

Thanks Chufi! I made my own spice mix in accordance with the proportions that you gave I actually just sliced some off this time and froze the rest, but they're so crisp, I love the texture!

The pictures of all of the pastries are so wonderful, I'm trying to bake all of them. They're supposed to be speculaas. The taste is great, the picture is not

I tried tweaking the recipe for World Peace cookies by using green tea instead of cocoa, and white chocolate instead of bittersweet. They look very Christmasy, but the original is a lot better

That's funny, I really liked these cookies! Mine aren't very photo-worthy, I didn't decorate, but I love the pepper, the bitter cocoa, and the sandiness. I have two logs in my freezer for holiday gifts I don't have a stand mixer, do you think I could still make brioche? (25 minutes!!)

Thank you so much for the website list Desiderio! I can't wait to order some chocolate

Hi, I have a question! Last week at Whole Food's, I bought my first 2 bars of 9.7 oz unsweetened Scharffen Berger chocolate. I've used half of the bar in Ling's brownie recipe (such great batter thank you!!), and I realized that chocolate makes such a difference! I can't go back to supermarket chocolate! But I think I'd lose money very quickly if I kept buying chocolate at the Whole Food's price. Is there a way to buy good chocolate at a reasonable price? Or is good chocolate a commodity that's supposed to be expensive? Thanks!

My LC is fairly new, also, and I had the same concern. I called the company and explained the process to someone on their customer help line, and she indicated that there was no danger to the pot. I've made one loaf with it this way, and noticed no problems. I think I will, however, cover the handle of the lid with foil. It may not be necessary, but if it prevents damage over the long haul, it's a small thing to do. ← Thanks jgm. I can't wait to try this recipe

Such beautiful pictures! Does the Le Crueset get damaged in any way from this recipe? I only have a very new one, and I don't want it to be very beat up.

I love ekiben! They can get pretty expensive, but I always buy one on a long, special trip. And the department store fairs with them are a lot of fun. Thanks for posting about the fair

Japanese recipes do rely on weights, but I use my own approximations. 70 grams of cake flour is 9 tablespoons and stuff like that. I never make such a large amount, so it's not that tedious

mottmott, I'm sure your baking is much more reliable with a scale. I have often puzzled over the weight of eggs and flour when making Japanese recipes in America, and I'm sure that a scale would be a good solution. But even with the huge differences in egg sizes, I have yet to make such a complex recipe that is hugely affected (from what I can tell) from my approximations. But I understand your argument, and I do want to (even with all of my excuses!) buy a scale. I only need to find a place to put it! My kitchen is very cramped and I must reorganize it to find room!

All of the chestnut cakes look great. I love chestnuts. But I always have trouble finding chestnuts that aren't damaged in some way. Does anyone else have this trouble? I also hate to peel them!! And sanrensho, you're right. Japanese people do love chestnuts

Mitsuwa, I went a couple of days after the renovation and it's definitely much more like a Japanese department store food area. I like St. Honore's a lot, even though my favorite Japanese bakery is Parisienne in Fort Lee. My only complaint about Mitsuwa is on Mondays, the sashimi/meat/everything is so... old and tired! I like Mitsuwa for its variety of skin care goods and cleaning detergents, flour, etc... but for sashimi, meats, and vegetables, I like DAIDO in Fort Lee!! It's a very small store, but please try it!! MJP, chutoro is my favorite. I don't think I have the energy to risk the crowds for the tuna, but tell me how it goes!

SweetSide, a lot of the Hungarian/Austrian cake recipes in the book Kaffeehaus use cake crumbs in the actual batter, or to line the cake pans instead of flour. I've never tried it, because I never have cake crumbs, but it might be convenient for you.

How about a no-cream carrot (or squash) curry and orange soup? I think that's what I'll be serving this year. It's really very light.

juliachildish, the sprinkles on your cupcakes are so cute! I especially love the shiny pearls Does your dorm have an oven? Or are there portable ovens? I have been making so many of the recipes in this book, but my neighbors all love me now They especially like the chocolate chunkers and bittersweet brownies, and so did I. I bake as a hobby, and the system of tablespoons and cups is so much more convenient for me, as I don't have a scale. Maybe that's why American cookbooks don't include the weights all of the time? I really only eyeball the chocolate that I use (I can't count 9 oz worth of Ghirardelli!!), but I haven't had a major disaster yet. I wonder though, in complex baking, I'm sure that a scale would be necessary!

Patrick, that's gorgeous! Do you use the pumpkin you hollowed out for the creme brulee?

Dorie, I really enjoy using all of your books. It really is an honor to be able to talk to you I especially love Paris Sweets, and as I read it, I always wondered, how did you become a part of the Parisian community? What were the jobs that drew you there? And also, how did you learn French? I am in awe of that language

I love my Demarle silicon sheets and my silicon bundt pan from Bloomingdales. I don't remember the brand, but it's a very bright pink.

I would love to do this! What's the first recipe?

Chufi, that's so funny. I always use those mushrooms in Japanese cooking, but they're sold as "ERINGI" at the store. They are quite bland, but they make great tempura. But your salad looks so delicious, I need to try that.

gfron, your desserts always look so polished. I assumed you had training!!

Ruthwells, I love the tv cookies. I think it's the salt! I had sables today (a little early, dessert as a snack )

It's so pretty and creative!! Are most people here professional pastry chefs?