pastameshugana

I already ordered mine: EdgePro Apex 4 sharpening kit (plus a bunch of stuff for my guitar). Living overseas you have to plan waay ahead. In January we'll be in Oz, so I'll pick up the rest of my 'gifts' (Mrs. Meshugana gives me a budget): New global knife, magnetic knife rack, knife blade covers, and instant thermometer pen. "It's beginning to look a lot like Christmas!"

It seems to me that you live an exceedingly difficult life, Fat Guy. Apparently, it's hard to come by decent ingredients to make your breakfast with, and find yourself using such incredibly substandard ingredients. As a good friend (with a caring heart), I'm willing to help you share your (ahem) burden. Please, don't subject yourself to this kind of torture. Just call. Really. I'm here to help. /End sarcasm

Chris, looks beautiful! I've been hankering to do this ever since I read 'The Unprejudiced Palate.' His recipe is quite a lot simpler than the ones I've seen here, has anyone tried it?

I think I can forsee rice in your future...

Well, I'm sure my wife will be bummed that I have to experiment on another batch... Thankfully there's no expensive ingredients, I'll try again with more beating. Also, I had the baking soda/vanilla/PB all in a dish and dumped it together, I think (possibly?) mixing in the PB/vanilla, then adding the baking soda and beating well. In the meantime, I need to go donate some candy to the neighbors... Thanks for all the help!

Okay, somehow my reply disappeared... After cooling for several hours, I'm noticing that they seem to be headed toward 'hard-candy' land, and bypassing the yummy flakiness we were shooting for. There are some distinct air holes from the baking soda reaction, but the confection as a whole is quite heavy and solid. Where did I go wrong? I was careful to take it off the heat right at 300 like the recipe said, I can't really (as a complete noob) think where else to look. I think my corn syrup may have been of dodgy quality, could that be it? The taste is fantastic, my wife (preggo w/number 4!) is in serious danger of eating it all before we ever get the chocolate on... Any ideas?

Lisa, I'm curious as a candy noob, is it better to not use corn syrup? If so, what additional precautions should be taken, and/or how would you adjust a recipe calling for corn syrup (ie, how much sugar should replace it?). I tried my hand at the method involving baking soda and vanilla - so far so good. I'm letting it cool now. I'll probably dip them in the morning. Here's a few pics! This is just as I added the peanut butter, baking soda, and vanilla. Love that smell! This is cooling, just about to score it for later: I'll be back with the results!

In the states we never ate subway, but her in B'Lore we do quite a bit, only because it's 'american' - It's something from home, the stores are decorated like the states, and it's a nice change for the kids. Back home, however, my favorite chain sandwich is Schlotzky's Deli. It's been a few years, but all my memories are good.

My whole family (my wife and I and the three midgets) are coriander fans. Here in India (in Bangalore, anyway) we're blessed with big, beautiful and cheap bunches of it at the market. Standing in the vegetable section, smelling the coriander and onion is enough to make the whole family crave salsa. My middle son will tear off some leaves while we're walking through the store and just sniff them the whole way (and my 4 year old daughter does the same with the curry leaves).

Not sure about vendors stateside, but here in Bangalore I've really enjoyed the Assam and Darjeeling from Kho-Cha, and just picked up a really nice Tulsi Chai from fabindia organics. It's like a traditional masala chai (in the states we just call it chai), with the tulsi leave added. I'm not exactly sure what the Tulsi is (maybe someone can chime in, but locally it's called Holy Basil. There's a place here called InfiniTea that purports to be a high-end tea shop. All they've really got is high prices on stale leaves of a hundred different varieties. My daily dose (should I even admit it?) is Brooke Bond Taj Mahal. A good strong cuppa in the morning (ever since I kicked my espresso addiction).

This thread is making me cry - must go to the butcher soon...

Just weighing in: I've been using pre-peeled garlic (remember I'm in India, so YMMV) for months, and just switched to unpeeled to test it out. Holy smokes - I'm using 1/3 the amount, it's much more potent, and looks nicer in the veg basket on the counter, too!

Okay - thanks for the tips. I think I've decided to take the plunge and buy an Apex kit. Does anyone know of a place that sells them in Melbourne? I've searched the website for dealers, and emailed all the Aussie dealers to no luck. Any ideas?

There's a little shop here (it's called Mocha if you're ever in Bangalore) that makes a killer hot chocolate. On the menu, it's hot milk with a complete Lindt dark Cocoa bar melted in (I think the 69 or 71%, but not sure) and 3 After 8 mints melted in as well. I will usually have them add a shot of espresso to it... I am one of those people that thinks the combination of chocolate and mint is one of the most divine flavor combinations on earth. Great, now I'm going to have to change my plans tonight so I can go get one. (Edited for spelling)

My kids grew up loving mac & cheese and ramen (as do I, sorry, I have to admit it!). However, once I got the cooking bug, they've come along. They all (8, 6 and 4, and another on the way) play restaurant with each other. They take turns being the waiter/cook, and create dishes with their plastic food to serve to each other. My middle son even wrote down a couple 'recipes' and had me try them out. One of the rules of our house is that you HAVE to try everything. You don't have to like it, or ask for seconds, but you do have to try it the first time, and finish the (reasonable) helping you're given. It's surprising (maybe not) how many things they discover they love when they get past the look/idea of it. My 6 year old loves salmon caviar for this very reason, and my 4 year old is a die-hard sholay kebab fan (it's a Bangalore thing, quite spicy). We've got adventurous eaters, even though ramen and M&C make it on the table a couple times a month.. As long as parents give their kids big horizons, and don't give in too easily to the little guys complaints. Just my $.02

"HishMeWhodeewah!!" is the sound that involuntarily escapes your lips when crouched before a camp stove cooking bacon and the grease pops on your unprotected legs... "Santa-Meshugana!" is a yiddishized (there's another word) of 'Santa-Maria' used as an exclamation of any sort.

The Indian chili bhaji is out of sight - the batter is (here in Bangalore, different everywhere you go) like a dosa batter (rice and dal). Any kind of small slender chili, battered and fried quick. Quite a treat. We got an old housekeeper to buy some bigger chilies, stuff 'em with cheese and called them 'Indian Relleno'! Speaking of - I just ordered a deep fryer - can't wait!

This may not be applicable everywhere, but something you experience overseas is very similar. Here in Bangalore, there's a lot of International chains, and when they first open they are out of sight. Imagine the joy of a forlorn American when a Chili's opened! (granted, not fine dining by a thousand miles, but something from HOME!) When they opened (along with Papa Johns, McD's, KFC) they had American staff and top notch food and service. Eventually, the visiting trainers leave, and the food immediately transmogrifies (my favorite Calvin & Hobbes word) into Indian food that just happens to look like the pictures of American food in the menu. I'm sure there's corollaries around the world, but the chain restaurant is the worst. All of the expats have a saying in B'lore: "Go quick while it's still good!" Even non-American, non-chain restaurants all seem to open great here, but usually peter out after a bit.... oi Anyhoo - to sum it up - Yes, there are some restaurants/establishments that start better than they will ever actually be in the long run...

I would say my pet peeve is cleaning staff who enter the restroom while in use, especially when they're the 'other' gender.... and yes it's happened more than once. Oi...

My family and I are living in Bangalore at the moment (USA transplants), and we get out of here every six months or so. Earlier this year we went to Melbourne and I picked up my first Global knife, which I have fallen in love with. I got it on sale at a shop that was closing, and the (then) favorable exchange rate made it a steal for me. However, since then, our house-keeper has managed to (apparently) smash it against something metal (the sink, possibly?), and I've got a nasty chip in the blade. I have a friend with a decent set of sharpening kit, but neither of us has the skill to attempt a repair. We're headed to Melbourne again in Jan (specifically the Footscray area, but we'll be getting about a bit) and would love to find a true professional who could fix my poor sweetheart. I'm also planning on getting another knife or two, and if I could find someone who could improve on the factory edges, I'd be a thousand times grateful. Thanks in advance!

What a godsend! We live in India, but are from Arizona - Mexican food fanatics, and there's several families here...long story short, we're headed to Oz again in January, we'll be able to stock up! Muchos Gracias!

My late mother's enchilada casserole and Grandma's Albondigas Soup - both of which (thankfully) my (wonderful) wife has nearly mastered after 10 1/2 years practice... I can't attempt to cook them, because it's kind of like walking on holy ground, I'm afraid I'll be struck down by the 'mama's home cookin' food gods for trespassing on holy ground... Andes Mints - If they sold them in India I wouldn't fit out my door - as it is I get a (single!) 1lb bag a year (if I'm lucky)...

Warm milk w/honey - it's magic! Much more so if it's good honey...

Uh, oh. I think you've created a monster. Now I won't be happy until I try the 'Joseph's Coat Feast' myself!

I just tried this today - wow! Sliced up bell peppers (capsicum), onion, tomato, green and yellow zucchini, put some minced garlic in coconut milk (all I had) in a metal fingerbowl, draped a couple slices of bacon across the top layer (couldn't be completely veg!), then steamed them over a pot of farfalle. Goodness, what a treat. Just a little salt/pepper/fresh grated parmesan and the entire family devoured it. Definitely will be doing this again! Thanks for the tip!